Lamb Recipes: Entrée Back to Great American Lamb Company Recipes >>
Picadillo Stuffed Peppers in
Slow Cooker
1 (26-ounce) jar no-salt-added or regular marinara sauce
1 tablespoon red wine vinegar
½ teaspoon cumin
¼ teaspoon cinnamon
4 medium green bell peppers
10 ounces ground lean lamb
1 small zucchini, diced
½ cup quick-cooking barley
⅓ cup finely chopped onion
¼ cup raisins
In a large bowl, combine marinara sauce, vinegar, cumin and cinnamon.
Spoon 1½ cups mixture into a 4-quart or larger slow cooker. Slice off top ½ inch
of peppers; seed peppers and reserve tops.
Add lamb, zucchini, barley, onion and raisins to remaining sauce; mix well.
Evenly spoon mixture into peppers (pack filling if necessary); replace tops.
Stand upright in cooker.
Cover and cook on low 5 to 6 hours or until tender and when internal temperature
of filling is 165 degrees. Serve with sauce.
Serves 4.
Smoked Irish-Style Lamb and
Potatoes
1 lamb leg, boneless
3 tablespoons fresh rosemary
4 cloves garlic, minced
2 tablespoons black pepper
2 tablespoons kosher salt
kitchen twine
15 medium potatoes
1 cup onion, diced
1 cup bell pepper, seeded and diced
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon black pepper
Prepare mixture for lamb in a small bowl. Butterfly lamb and place half the
ingredients inside and rub remaining ingredients on surface of lamb. Close lamb
leg and tie with kitchen twine to secure it. Place on the top shelf of smoker.
Allow to smoke for about 4 hours at 225°. One hour after lamb has been in the
smoker, place potatoes, onion: and bell pepper in sturdy pan. Sprinkle with
minced garlic, salt and black pepper. Position the pan with potatoes under the
lamb. Expect drippings from lamb to come into contact with potatoes. Allow
potatoes to smoke for 2 to 2½ hours. Be sure to stir occasionally.
Roasted Lamb with Burnt Onions
¼ cup thick, plain whole-milk yogurt
2 medium green serrano chiles, cut lengthwise in quarters
1½ teaspoons finely grated fresh ginger (about 3-inch piece)
1½ finely grated garlic (about 3 large cloves)
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon cayenne
1½ pound leg of lamb, cut
into 1½-inch pieces
2 tablespoons unsalted butter
3 tablespoons coarsely chopped almonds
3 tablespoons raisins
1 cup whole or low-fat milk
1½ tablespoons sugar
Burnt Onions
1 large or 2 medium yellow onions
½ cup canola oil
In a large bowl, mix together the yogurt, chiles, ginger, garlic, salt, turmeric
and cayenne. Taste and adjust the salt if necessary. Add the lamb and coat well
with the marinade; set aside in the refrigerator for at least 4 hours and up to
12 hours.
While the lamb is marinating, make the Burnt Onions. If not cooking the lamb
right away, refrigerate the drained and now crisp onions in an airtight
container until ready to use.
Remove the lamb from the refrigerator at least 1 hour before roasting. Preheat
the oven to 400°.
Crumble the onions into the bowl with the lamb. Melt the butter in a skillet
over low heat and separately toast the almonds until golden brown and the
raisins until plumped, then set them on paper towels to drain. Scrape the butter
into the marinating lamb. Pour the milk onto the lamb, add the sugar, and mix
thoroughly.
Transfer the entire lamb mixture to a baking dish large enough to hold the lamb
in a single layer. Cover tightly with a lid or foil and place in the middle of
the oven. Roast, covered, for 1½ hours. The lamb will be cooked but not
falling-apart tender, and the sauce will be thin. Uncover then continue roasting
until the lamb is meltingly tender and the sauce has thickened, another 30
minutes.
Garnish with the almonds and raisins and serve.
For the Burnt Onions: Halve the onion(s) lengthwise and slice very thinly. Using
your fingers, separate all the layers so you have individual half rings of
onion. Heat the oil in a large skillet over high heat. Add the onions and stir
until thoroughly coated with oil. Stop stirring, then leave the skillet on high
heat. The onions on the periphery will start to brown first. Stir them into the
center of the pan, spreading the onions out again into an even layer. Do this
occasionally until all the onions begin to color. Resist the urge to stir
constantly.
Now lower the heat to medium-low and cook until all the moisture has left the
onions, about 20 minutes. Stir occasionally. The onions should turn a very dark
brown without actually getting burnt. When all the onions are evenly browned and
crisp, drain on paper towels. They will crisp further as they cool. If you are
not going to use them right away, store in the refrigerator in a tightly sealed
container. Serves 4.
Burgundy Lamb Chops
2 tablespoons vegetable oil
8 lamb loin or rib chops,
cut 1-inch thick (about 1¾ pounds), well trimmed
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon coarsely ground black pepper
8 ounces fresh mushrooms, thinly sliced
1 cup dry red wine
2 tablespoons cornstarch
¼ cup water
In large frying pan, heat oil over medium heat; add lamb chops, onion, garlic
and pepper. Cook uncovered 10 minutes; turn chops once. Drain drippings. Add
mushrooms and wine. Cook uncovered 14-15 minutes, or until tender. Combine
cornstarch and water; stir into liquid in frying pan. Cook uncovered 2-3 minutes
or until thickened; stir occasionally. Serves 4.
Pan-Sautéed Lamb Chops with
Blackberry Sauce
8 small thick loin lamb chops
(about 2 pounds)
freshly ground pepper
2/3 cup dry red wine such as Merlot
2/3 cup beef broth
2/3 cup fresh or frozen blackberries
2 tablespoons cold unsalted butter
salt
Heat a skillet over medium-high heat. Season the lamb chops lightly with pepper.
Arrange in the skillet and brown one side of the chops. Lower the heat to medium
and cook the other side until medium-rare (6-8 minutes). Transfer the chops to a
serving plate, tent with aluminum foil, and let rest while making the sauce.
Return the skillet to high heat. Pour the wine in the pan and let it bubble for
a minute or two to reduce by half. Add the broth to the reduced wine, bring to a
boil, then reduce the heat and let it cook at a low boil for 2 minutes. Add the
blackberries and butter. Swirl the pan round so the butter melts evenly and heat
the berries for a minute (not too long or they will break down; frozen berries
take a bit longer than fresh.) Season with salt.
Place 2 chops per person on dinner plates, then drizzle the sauce directly on
the chops and serve.
Sunny Lemon Chops
Lemon juice tenderizes lamb and adds a sparkle to the flavor of the meat. A
simple green salad and fresh wheat rolls or crusty bread would complete this
easy, yet elegant, supper. 4 servings.
8 loin or rib lamb chops, 1
to 2 inches thick, well-trimmed
1 tablespoon lemon-pepper*
2 fresh lemons, cut into quarters
2 tablespoons fresh oregano, minced or 1 tablespoon dried
Preheat broiler, or light the barbecue. Season chops with lemon-pepper. Place
them on grill and cook to desired doneness. When done, remove to a platter.
Squeeze quartered lemons over ach cop and sprinkle the oregano over tops.
*Variations:
Substitute one of the following for lemon-pepper:
1 tablespoon garlic salt or fresh minced garlic
1 tablespoon dried rosemary or fresh rosemary, crumbled
Swiss Chops
Swiss cheese lends a nutty flavor to these chops. 4 servings.
4 rib chops, trimmed of
excess fat
4 thin onion slices
4 slices Swiss cheese
Broil chops in a preheated broiler for 7 minutes. Turn them over and broil for 5
minutes. Remove from oven and place onion and Swiss cheese on top. Broil for 2
minutes, or until cheese begins to melt.
Buffet Chops
Danish Blue Lamb Chops
This was always a staple item on my mother’s buffet menu. You can increase
the number of chops to match the size of your buffet. 4 servings.
4 (4-ounce) lamb chops, boned
Preheat oven to 350˚F. Wrap a strip of bacon around each chop and fasten with a
toothpick. Brush tops of chops with Worcestershire sauce and bake them on a rack
for 35 minutes, or until bacon is crisp.
Blue cheese adds a zip to the chops. 4 servings.
Preheat the broiler. Brush chops on both sides with oil. Sprinkle with salt and
pepper and spread minced garlic onto both sides of chops.
Mix cream and cheese together to form a paste. Broil the chops for 5 to 6
minutes on each side. Remove from broiler and spread the cheese mixture on one
side of each chop. Replace under broiler until cheese is light brown and
bubbling.
Honey-Mustard Lamb Chops Plum Perfect Chops
If you want to make your own Dijon mustard for this recipe, check out a
great book by Helene Sawyer called, Gourmet Mustards (Culinary Arts Ltd.,
Publishers). 2 servings.
4 (4-ounce) loin chops, well-trimmed of fat
Cut garlic clove in half and rub chops with the cut side. Press rosemary and
pepper onto both sides of chops. Place chops on a broiler rack. Stir honey and
mustard together, set aside. Broil chops for 4 minutes; turn them over and
spread with honey-mustard. Broil 4 minutes more, longer if you prefer well-done
meat.
I created this recipe last summer, when I had more preserves than jars and
decided to improvise.
4 servings.
Rub lemon juice onto chops and arrange them in a shallow oiled baking dish.
Broil for 4 minutes and turn them over. Sprinkle them with salt and pepper.
Broil for 2 minutes. Spread plum preserves over and broil for an additional 2
minutes, or until done.
Laura’s Basque Lamb Chops
My friend, Laura, draws upon her Basque shepherding heritage for this
surprising recipe that marries the flavors of Spain and France. She says
Roquefort makes the difference! 2 servings.
4 (1-inch thick) loin chops, well-trimmed of fat
Rub the chops with melted butter and sprinkle cheese on them. Pat the flour onto
the top of the chops with the back of a spoon. Sprinkle the chops with the salt
and pepper.
Broil in a preheated broiler for 5 minutes. Remove from heat. Turn chops over
and broil for another 5 minutes. Pour over the chops a sauce made with the
Worcestershire sauce and water. Broil the chops 5 minutes longer.
Omar Kayam Lamb
A taste of the Middle East makes this an exotic dish to serve. Try it with
the Mint Riata on page 114.
4 servings.
4 (3 to 4 ounces) rib chops, trimmed of excess fat
Brown cracked wheat in 2 tablespoons of olive oil in a large skillet. Transfer
to a baking dish. Heat remaining olive oil and brown onion and chops, turning
them frequently. Season with salt, pepper and curry powder. Add cornstarch and
water, stirring until thickened. Adjust seasonings, if necessary.
Preheat oven to 350˚F. Place browned chops and onion on top of wheat in baking
dish. Add carrots and celery. Pour gravy over all and bake 1 hour in preheated
oven.
Pepper Chops
The colors of the peppers make this an attractive dish to serve, as well as
being very flavorful. 2 servings.
4 (1½ inch thick) loin chops, trimmed of excess fat
Heat 1 tablespoon oil in a skillet. Add chops and sauté over medium-high heat
until browned. Remove to a platter and pour off any excess fat.
Heat remaining oil in skillet and sauté onion and garlic. Add peppers and sauté
for 2 minutes. Stir in tomato, basil, salt, pepper, broth and vinegar. Turn up
heat, bring to a boil and add chops. Simmer chops in vegetable broth for 2 to 4
minutes.
Remembrance Lamb
Wine, rosemary and apples get it together for this fragrant lamb dish. Wide egg
For the Sauce:
Preheat oven to 375˚F. Heat oil in skillet and sear lamb on both sides. Transfer
lamb to an ovenproof platter and roast in oven for 10 minutes. Remove from oven
and transfer to a serving platter. Cover the lamb and allow to “rest” while the
sauce is being made.
Simmer wine, chicken stock, scallions and garlic until they are reduced by half
(about 30 minutes). Add cream, apples, mustard and rosemary. Allow to simmer for
an additional 15 to 20 minutes, or until slightly thickened. For each serving,
make a nest of cooked noodles, lay carved lamb in the nest, and pour sauce over.
Tip:
Lamb loin is best when slices on the bias.
Minced Lamb Patties with Mint
and Pinenuts
2 pounds minced lamb-from the leg, preferably, so as not to be too high in
fat content
Dipping Sauce
Heat the olive oil and fry the diced onions until completely soft and
transparent, and beginning to turn golden brown at the edges. Add the diced
garlic and cook for a further minute. Scoop the onions and garlic into a bowl
and cool.
In a mixing bowl, put the minced lamb, breadcrumbs, beaten egg, cooled onions
and garlic, and the chopped mint and pinenuts.
Mix very thoroughly - this is easiest done using your hands. Divide the mixture
into even-sized small balls, about the size of a walnut, then flatten each with
the palm of your hand.
Coat each in seasoned flour. Heat oil in a sauté pan to a depth of around 1 cm
and when hot, fry the patties for about 1 minute on each side. Remove to a warm
dish lined with a double thickness of kitchen roll.
Mix together the yogurt and chopped mint, and serve the patties with this
dipping sauce. Serves 6.
Lamb Kofte
(Cigar Shaped Meatball)
1 pound lean ground lamb
In a medium bowl, combine ground lamb with garlic, egg, bread crumbs, onion
flakes, cumin, cardamom, parsley, coriander, salt, mint and pepper, Mix until
well blended.
Form the lamb mixture into elongated sausage shapes and place them in a shallow
dish, cover and refrigerate for a minimum of 20 minutes or up to one day.
Meanwhile, preheat grill. We use only all natural lump charcoal. Grill for 7 to
9 minutes, or until lamb is no longer pink inside and reaches an internal
temperature of 170°.
Serve in wraps with tomatoes, peppers, onions and top with Greek yogurt sauce.
Wrap Recipe
1 cup milk
Scald milk, remove to large bowl. Add honey, margarine and salt to milk; stir
until margarine is melted. Set aside to cool until lukewarm.
Combine yeast, warm water and sugar; stir until sugar is dissolved. Set aside.
Add 1½ cups of the flour to lukewarm milk mixture and beat well. Mix in egg and
yeast mixture. Add remaining flour, a little at a time, until sticky dough is
formed. Turn out on a floured surface; knead about two minutes. Dough will be
sticky, but don't add more flour. Place dough in oiled bowl, turning once to oil
whole surface of dough. Cover with plastic wrap and let stand in warm place
until doubled in bulk.
Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough
circle about 8-10 inches in diameter.
Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15
seconds, flip and bake about 10 seconds on other side, until mottled brown spots
appear. Cool and store in a plastic bag. Makes 16.
Lamb with Gratin of Turnips
2 pounds turnips, peeled, trimmed and cut crosswise into very thin slices
Preheat the oven to 400°. Lightly grease an 8-by-8-inch baking dish with
nonstick cooking oil spray.
Toss together the turnip slices, salt and pepper in a large bowl, then layer the
slices evenly in the baking dish. Drizzle the cream on top. Bake for about 1¼
hours, until bubbly and browned on the top: the turnips will be tender in the
center when pierced with a knife. Transfer to a wire rack to cool while you
prepare the lamb.
Heat a large cast-iron skillet over medium-high heat.
Cut both of the lamb racks in half to make 4 equal portions; season all over
with salt and pepper to taste.
Pour just enough oil in the skillet to coat the bottom. Add the lamb and sear
for a few minutes on both sides. Reduce the heat to medium and cook, turning as
often as necessary to brown all over, for about 20 minutes or until the internal
temperature of the meat registers 135° on an instant-read thermometer
(medium-rare) or longer, depending on the desired degree of doneness.
Transfer the racks to a cutting board; let rest for about 5 minutes before
cutting each rack in half (so there are two 2-chop portions for each serving).
Divide among individual plates; drizzle with extra-virgin olive oil and sprinkle
with the sel gris. Serve warm, with portions of the gratineed turnips. Serves 4.
Lamb Burgers
1 pound ground lamb
Mix all ingredients together with hands in a mixing bowl and form into patties.
Grill patties and serve on a good quality roll, topped with yogurt sauce.
Yogurt Sauce
Lamb with Spaghetti Squash and
Sautéed Pears
1 pound spaghetti squash, halved lengthwise and seeded
In a large pot, place the squash, cut side down, and fill the pot with 2 inches
of water. Bring to a boil. Cover and reduce to simmer. Cook for 25 minutes or
until skin can easily be pierced with a knife. Remove, drain, and cool.
After the squash is cool enough to handle, using a fork, scrape flesh off skin
into long spaghetti like strands. Discard the skin.
In a large sauté pan, heat 2 table-spoons butter over medium heat. Add 2
tablespoons of shallots and cook for 2 minutes or until softened. Add the
cinnamon and the nutmeg. Add the squash, stirring to coat. Cook, stirring for 1
minute. Remove from heat and keep warm until ready to serve.
In a shallow dish, season flour with garam masala. Season lamb steaks or chops
generously with salt and pepper. Then, lightly dust lamb in flour, shaking off
excess.
In another large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive
oil over medium-high heat. Add the steaks and cook until golden on each side,
about 4 minutes. Remove and cover to keep warm.
Add the remaining shallots to the pan and cook stirring for 1 minute. Add the
pears and cook for another 2 minutes, or until softened. Add the ginger, zest,
wine, and brandy. Bring to a boil. Stirring to deglaze the pan. When the liquid
is reduced by half, add the stock. Swirl in 1 more tablespoon of butter and add
accumulated juices from the resting lamb. Stir and remove from heat.
To serve, place spaghetti squash in the middle of 4 plates. Top with lamb steaks
or chops and spoon sauce over the top of the whole dish. Garnish with parsley
and pumpkin seeds. Serves 4.
Lamb Liver Stroganoff
2 pounds of lambs' liver, trimmed of membrane and sliced into finger thick
strips
Start by roasting the mushrooms, put the sliced mushrooms into a roasting pan
with the 3 tablespoons olive oil. Rub the mushroom slices with the olive oil and
then roast in a hot oven, 400°F, for 20 minutes. Take out of the oven.
Meanwhile, put the flour, salt and pepper into a large polythene bag and add the
strips of trimmed lambs' liver. Close the top of the bag and shake the contents
vigorously, to coat each strip with seasoned flour.
In a large sauté pan heat the 4 tablespoons olive oil and fry the sliced onions
for 5 minutes, stirring, until they are soft and transparent. Then stir in the
garlic and cook for a further minute.
Scoop the onions and garlic from the pan on to a warmed dish, raise the heat
under the pan and add the floured liver. Stir fry briskly for a couple of
minutes, then replace the onion, and the roasted sliced mushrooms into the pan,
and stir in the double cream, stirring until it bubbles.
Cook for barely half a minute, once bubbling, draw the pan off the heat, dish up
on to a warmed serving dish and dust liberally with chopped parsley. This is
good with plain boiled basmati rice and a mixed leaf salad. Serves 6.
Lamb Chops with Curried Pears Basil-Nut Pesto Stuffed Leg of
Lamb
12 single lamb chops
For the Spicy Pears
Slather the lamb chops with 2 teaspoons of olive oil and rosemary. Let marinate
at room temperature for 15 minutes or overnight in the refrigerator.
To core a pear, lop off the top and the very bottom of the pear. Gut the pear in
half, starting from the top at the stem end. Since I don't have a melon baller,
I use a measuring spoon - the 1-teaspoon spoon is the perfect size and shape to
remove the core. Gut cored pear into wedges, lengthwise. You can cook with
apples instead of pears; just increase the cooking time by 10 minutes.
The jalapeno pepper is to flavor the butter so that you get a subtle, spicy
tingle on your lips instead of a jab-in-the-¬mouth type of spicy. If you want
spicy, add another jalapeno.
In the meantime, make the spicy pears. Heat a frying pan over medium heat. Add
the butter, and when the butter is bubbling add the jalapeno pepper and the
curry powder. Sauté for 1 minute, until the curry and pepper is fragrant. Take
care not to burn the mix; you may have to turn the heat down. Whisk in the lime
juice, honey and the soy sauce. Add the pears and stir to coat the pears. Cover,
turn the heat to low and let simmer for 10 minutes until the pears are softened.
Discard the jalapeno peppers.
Season the lamb chops with salt. Heat a frying pan over high heat. When the pan
is very hot, add the 1 tablespoon of olive oil and swirl to coat. Add the lamb
chops in a single layer, not touching. Fry for 2-3 minutes each side, depending
on thickness of the lamb chops. Serve with spicy pears. Serves 4.
Fresh basil lends its own special character to this pesto. (A prepared
pesto works well, if you're in a hurry.) Nice served with fresh pasta and a
spinach salad. 6 to 8 servings.
1 (5-pound) leg of lamb, boned and rolled
Pesto:
Preheat oven to 350˚F. Place basil, walnuts, garlic and 1/4 cup olive oil in a
food processor or blender. Blend at high speed for 1 minute. Carefully unroll
roast and spread pesto onto the center. Re-roll and re-net the roast.
Brush roast with the tablespoon of olive oil and season with salt and pepper to
taste. Roast at 350˚F for 12 to 15 minutes per pound. Let stand at room
temperature for 15 minutes before slicing.
Saucy Hazelnut Lamb Rack
Oregon hazelnuts are a key ingredient in this unusual rack of lamb that
features a hazelnut sauce. Fresh fettuccine is my choice to accompany this
excellent dish. 4 servings.
1 (3-pound) rack of lamb,
Preheat oven to 450°F. To make sauce, combine chicken stock and wine in a small
saucepan and boil rapidly until reduced by half, about 10 minutes. Add salt,
pepper and turnips. Simmer until turnips are tender. Set aside.
Brush the bottom of a heavy skillet or roasting pan with oil. Set pan over high
heat and quickly sear the lamb on all sides. Place meat in an ovenproof pan and
roast for 10 to 15 minutes. This produces a medium-well done lamb rack.
Stir roasted hazelnuts into the sauce and reheat. Slice rack into six servings,
and spoon sauce over the meat.
* To roast hazelnuts, chop them coarsely and put on a baking sheet in a 350°F
oven for 10 minutes.
Lamb Rack with Hazelnuts
Hazelnuts used to be called filberts. These nuts, by any name, are
wonderful to use in cooking. The Oregon Hazelnut Marketing Board kindly shared
this tempting and slightly nutty flavored recipe.
4 servings.
1 (3-pound) rack of lamb, trimmed of excess fat
Preheat oven to 400°F. Rub the rack with 2 tablespoons of oil. With fork tines,
press ground hazelnuts onto meat. Season with salt and pepper. Heat oil in a
large saute pan until hot. Place rack, meat side down in the pan and brown well.
Turn over and place the pan in the oven for 15 to 20 minutes. Remove the rack
and allow to sit for 5 minutes.
Arrange the rack in a circular fashion. Garnish the center with chopped, roasted
hazelnuts and dried figs.
* To roast hazelnuts, chop them coarsely and put on a baking sheet in a 350°F
oven for 10 minutes.
Minted Marinated Crown
Mint seems to be a perfect herb for lamb - its cool flavor marries with
the richness of the meat.
4 servings.
1 (8-pound) crown, (2 or 3 ribs per serving)
Combine all ingredients for the marinade in a bowl large enough to hold the
crown roast. Marinate for at least 12 hours (overnight works best). Turn roast
occasionally.
Preheat oven to 350°F. Remove roast from marinade and sprinkle with salt and
pepper. Roast for 2 hours, basting with marinade every 30 minutes.
*See page 113 to make your own.
Marinated Rack of Lamb
An unusual combination of ingredients combine to make a marinade you will
dream about. Summer or winter, a salad of fresh greens with a simple oil and
vinegar dressing is a nice, cool accompaniment to this flavorful meat with a
loaf of French bread. 8 servings.
1 (8-pound) rack of lamb, trimmed of excess fat
Burgundy Marinade: (Yields 2½ -quarts to reuse on other meats, fish or
poultry. If not using immediately, freeze.)
1½ cups soy sauce
Combine all ingredients. Marinate rack of lamb approximately 6 hours, turn at
least once.
Arrange the rack in a circular fashion. Garnish the center with chopped, roasted
hazelnuts and dried figs.
Preheat oven to 350˚F. Place rack, fat side up, on a broiling pan and bake for
50 minutes.
Remove rack and cut off the top layer of fat. Place rack on a hot barbecue grill
or in your oven for 15 minutes, basting with additional marinade.
Herb & Garlic Stuffed Leg of
Lamb
This festive entree is good served with a special rice pilaf. Ask your
butcher to prepare a boned and rolled leg of lamb. Serves 10 to 12.
1 (6-pound) boneless leg of lamb
Preheat oven to 325°F. Mix herbs, spices and garlic together with bread crumbs
and spread evenly over the inside of the roast. Carefully re-roll and re-net
roast. Place roast on a rack in a roasting pan and bake for 20 minutes per
pound.
To serve, cut netting away from the meat and discard it. Slice meat so the
interior of the herbed bread crumbs are in the center of each serving slice.
Easter Crown of Lamb
This is a favorite at our house at Easter. We always serve small red
potatoes in parsley butter and fresh asparagus with it. 6 servings.
1 (6-pound) crown roast, well-trimmed
Herb Stuffing:
Preheat oven to 325°F. Season crown with salt and pepper. Place roast, ribs ends
down, on a rack and bake for 1½ hours.
To make the stuffing:
Saute celery and onion in butter. Dissolve bouillon cube in hot water and
combine it with all the remaining ingredients, mixing well. Remove the roast
from oven and turn so that rib ends are up. Turn rack into a circle and fill the
inside with stuffing. Return to oven for an additional 1 to 1½ hours, or until
desired doneness is reached.
Lamb Chops in Cheese Jackets
4 lamb cutlets or rib chops
Roll the chops in a mixture of the flour and salt and pepper. Dip in the egg
mixed with the water and toss in a mixture of breadcrumbs and cheese.
Heat the oil in a frying pan until it is not quite smoking. Brown the chops on
each side.
In a shallow pan mix tomato sauce, soya sauce and a dash of Tabasco sauce. Roll
the cutlets in this mixture and spread over the cutlets the slices of cheese.
Cook in a slow oven until the cheese has melted and the chops are done.
Serves 4.
Lamb Steaks with Warm White Bean
Salad
1-1½ pounds leg of lamb steaks, 1-inch thick
For the Iamb: Preheat the oven to broil, or a grill to medium-high heat. You can
also use a grill pan. .
If the lamb has a bone, make 2 shallow cuts in the meat surrounding the bone so
that it doesn't curl up during cooking.
Place the lamb in a shallow dish and season both sides with salt and pepper.
Toss with all but ½ teaspoon of the garlic and drizzle with the red wine. Set
aside and marinate at least 15 minutes, while you prepare the bean salad, and up
to 1 hour, tossing occasionally.
For white bean salad: Heat 1 tablespoon of the olive oil in a skillet over
medium heat. Add the reserved garlic and the shallots and heat through until the
garlic is fragrant, 30 seconds to 1 minute. Add the peppers and beans and stir
to coat, cooking and stirring until the flavors are infused, about 3 minutes.
Remove from the heat and add the remaining olive oil and the vinegar plus salt
and pepper to taste. Set aside.
To cook lamb: If broiling, place steaks in one layer on a foil-lined sheet and
cook 2-4 minutes per side. If using grill or grill pan, lightly grease the grill
grate or grill pan then cook for 3-5 minutes per side.
Tent the meat with foil and let rest 10 minutes.
Serve immediately, sliced if you like, with the beans.
Provencal Braised Lamb Shanks
2 teaspoons paprika
Preheat oven to 325°. Combine paprika, rosemary or thyme, salt and pepper. Coat
lamb shanks all over with spice mixture. Dredge lamb lightly in flour (or
sprinkle flour all over lamb); pat off any excess.
Heat oil over medium heat in ovenproof Dutch oven or other ovenproof pot. Add
lamb shanks (in batches, if necessary to avoid overcrowding) and brown on all
sides, 8 to 10 minutes. Remove to plate.
Discard all but 1 tablespoon fat from pan. Add onions and cook until golden,
about 4 minutes. Add garlic and bay leaf; cook 1 minute. Add wine and simmer,
scraping bottom of pan until liquid is reduced by about half. Add broth, sauce
and lemon zest (reserve lemon juice); bring to simmer. Return lamb shanks to pot
and spoon some sauce over them. Cover and bake in preheated oven until meat is
fork tender, about 2 hours.
Remove and discard bay leaf. Spoon off excess fat from surface of sauce. Stir in
lemon juice and olives. Serve shanks with sauce.
Lamb Chops with Tomatoes and
Olives
4 lamb loin chops, each about 1½ ¬inches thick
Heat oven to 400˚. Season the lamb with the paprika, ¾ teaspoon salt and ½
teaspoon pepper. Heat the oil over medium-high heat in an ovenproof skillet.
Cook the lamb in the skillet until browned, 2 to 3 minutes per side.
Add the shallots to the skillet. Transfer the skillet to oven and cook the lamb
to the desired doneness, 8 to 10 minutes for medium-rare. Transfer the lamb to
individual plates.
Add the tomatoes, olives and parsley to the hot skillet and toss to combine with
the shallots. Serve with the lamb and, if desired, baguette. Serves 4.
Rosemary Lamb Kebobs
¼ cup balsamic vinegar
In a small bowl, make sauce by combining vinegar, garlic, rosemary, cumin, salt,
black pepper and coriander. Thread 6 (12-inch) metal skewers alternately with
lamb, mushrooms, bell pepper, onion and zucchini. Baste with sauce. Broil 4
inches from heat source, 4 minutes per side or to desired doneness, 145˚ to 160˚
for medium-rare to medium. Makes 6 kebobs.
Smothered Lamb Stew
1 pound boneless leg of lamb, trimmed, in 1-inch chunks
Coat the inside of a nonstick Dutch oven with canola spray, and set over
medium-high heat. Add lamb. Turn frequently until browned, about five minutes.
Transfer the lamb to a bowl and set aside.
Add onion and garlic to Dutch oven. Cook, stirring frequently, until the onion
softens, about 2 to 3 minutes.
Add potatoes, carrots, paprika and oregano. Cook about 30 seconds, stirring
frequently, until fragrant.
Add the lamb, beef broth, vinegar and bay leaf. Bring to a boil. Reduce heat and
simmer, covered, until the lamb and vegetables are tender, about 30 to 35
minutes.
Discard the bay leaf before serving. Serving size 1¼ cups.
Creole BBQ Leg of Lamb
Have your butcher butterfly the leg by removing the bone, spreading the meat
flat and trimming the fat and sinew.
In a small bowl combine all the seasonings and rub the lamb with this dry
mixture, then with the onions, lime, and olive oil. Marinate several hours or
overnight.
Preheat BBQ or you can use your oven broiler. In the BBQ, the coals should be
red hot. Sear the outside of the leg of lamb on both sides, then lower the heat
by spreading the coals, raising the grill, or lowering the heat. Continue to
grill, turning the meat regularly. It should take 20-25 minutes to cook to
medium rare.
After the meat is cooked, remove from the grill and allow to rest for 5 minutes
before slicing. Using a sharp slicing knife, cut the meat across the grain on
the slight bias. Serve with yams and smoked onions.
Stir-Fry Lamb with Chili, Cumin and
Garlic
1½ pounds lamb shoulder
You absolutely need cumin seeds, not ground cumin. It's worth the two or three
minutes it takes to toast the seeds before marinating the meat. You can grind
them if you like, but it is good with the little bit of crunch the seeds add.
Cut lamb into ½ inch cubes (easier if meat is firmed in the freezer for 15 to 45
minutes). Toast cumin seeds in dry skillet over medium heat, shaking pan
occasionally, until fragrant, a minute or two. Toss together lamb with cumin,
chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of
pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
When ready to cook, put a tablespoon of oil in large skillet (ideally, it will
hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add
lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen
lamb from skillet. Cook another minute, then stir again. Add scallions, if
using, and cook, stirring occasionally, until scallions glisten and shrink a bit
and the meat is about medium.
If you want a slightly saucier mixture, stir in ¼ cup water and cook another
minute. Serve hot over rice, garnished, if you like, with cilantro. Serves 4.
Irish Lamb with Rosemary
My friend, Michael of Dublin, was invited to a dinner at Springfort Hall,
near Mallow, in County Cork, Ireland. His host, Michael Cooper, served this
delicious leg of lamb with rosemary so everyone would remember the special
evening. The Springfort Hall farm lamb has the unusual variation of being basted
with sherry. The strained juices may be served as gravy. 8 servings.
1 (5-pound) leg of lamb, trimmed of excess fat
Preheat oven to 325°F. Insert slivers of garlic into small gashes made over the
leg of lamb with the point of a very sharp knife. Brush lamb with olive oil and
sprinkle salt and pepper over the top. Tie fresh sprigs of rosemary to the leg,
or if using dried rosemary, sprinkle allover leg.
Place lamb into preheated oven for 15 to 20 minutes per pound. Baste halfway
through cooking with sweet sherry.
Herbed Leg of Lamb
Pull out all the stops for your next dinner party with this herb¬
encrusted roast surrounded by colorful spring vegetables. Use your imagination
with the vegetables - if asparagus is not available, use green peppers. Try
turnips and carrots for good color and flavor. Serve this with a Merlot wine for
guaranteed thank-you notes! 8 to 10 servings.
Herb Crust:
1 teaspoon dried thyme
Vegetables:
Lamb Gravy:
* Lower calorie/fat option – substitute canned evaporated skimmed milk for the
half-and-half.
Gravy:
Drain off fat from the pan except 2 tablespoons. Add wine and stir, scraping up
all the roasted bits. Cook until it is reduced by half. Add beef broth and cook
until it is again reduced by half, stirring often. Add half-and-half and cook
until the gravy coats the back of a spoon. Adjust seasonings, if necessary.
Preheat oven to 450°F. Insert a meat thermometer into the thickest part of the
roast; be careful not to touch the bone. Score fat with a sharp knife in
diagonal cuts (as for a ham, for instance). Brush roast with olive oil and
sprinkle herbs over, pressing them onto the oil to form a crust. Place the roast
in a shallow pan and roast at 450°F for 10 minutes.
Reduce heat to 350°F and roast for 90 minutes. Remove leg of lamb from oven and
place the vegetables around roast. Continue to cook for I hour, turning the
vegetables occasionally so they will brown evenly. When the meat thermometer
registers 160°F (medium-well done), remove roast to a serving platter placing
cooked vegetables around it. Hold in a warm place while preparing the gravy.
Apricot-Glazed Lamb
Apricots lend a sunny note to the glaze on this fruited leg of lamb. 6
servings.
I (4-pound) leg of lamb, trimmed of excess fat
Preheat oven to 325°P. Place the leg of lamb in a shallow roasting pan. With a
sharp knife, score fat in diagonal slices. Sprinkle spices over the roast.
Combine the remaining ingredients, and pour over half the lamb. Roast for 1 hour
and 20 minutes for medium-well doneness. Baste lamb frequently with the
remaining apricot-mint sauce.
Variations:
Use apple jelly, peach preserves, red currant jelly, apricot ginger chutney
or pear marmalade, instead of the apricot preserves.
America's Favorite Lea of Lamb
If you ask anyone how they like their Sunday lamb, the answer will
probably be this tried and true way of preparing it. Lamb roast, roasted
potatoes and herbed lamb gravy are all in this perfect oven meal. Serve with
petite peas. 8 to 10 servings.
1 (5-pound) leg of lamb, trimmed of excess fat
Preheat oven to 325°F. With the tip of a sharp knife, cut small slits all over
the leg of lamb. Insert garlic slivers into the slits. Brush leg with olive oil.
Sprinkle with rosemary, salt and pepper.
Put lamb in a shallow roasting pan placing potatoes around it. Roast at 325° for
11/2 to 2 hours, or until internal temperature is 160 to 180 degrees F. Turn
potatoes occasionally so they will brown evenly.
Remove roast and potatoes from pan to a serving platter. Cover with foil to keep
warm.
Add beef broth to remaining juices in the roasting pan, stirring and scraping up
the bits of roasted meat. Bring to a boil, and reduce heat to a simmer. Stir
often until liquid is slightly thickened.
Wide Awake Lamb
I don't suppose it makes any difference if you Use regular or
decaffeinated coffee in this recipe. At least, decaf worked for me. 6 servings.
1 (5-pound) leg of lamb, trimmed of excess fat
Preheat oven to 350°F. Rub lamb with garlic cloves, then sprinkle on the herbs
and spices. Roast lamb in a shallow roasting pan, allowing 20 minutes per pound.
Baste with coffee at 15 minute intervals.
Variation:
In England (I swear this is true!), they use coffee with milk and sugar in it to
produce a sugary-sweet, almost caramelized glaze. It's quite good for those with
a sweet tooth.
Braised Lamb and Lentils
6 lamb shanks
Preheat oven to 350°F. Pat lamb shanks dry with paper towels, then sprinkle both
sides with half of the salt and pepper.
Heat oil in a large skillet over medium-high heat. Cook lamb shanks in batches
for 3 to 5 minutes, turning often, until browned on all sides. Remove shanks to
a roasting pan and arrange in a single layer.
Reduce heat to medium and add onion to oil remaining in skillet. Cook, stirring
often, for 4 to 6 minutes, until onion is golden brown. Stir in 2 cups stock,
the wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar
and remaining salt and pepper. Bring to a boil over high heat, stirring to
scrape any brown bits from bottom of skillet.
Pour contents of skillet over lamb shanks. Cover roasting pan tightly with foil.
Transfer roasting pan to oven and cook for 30 minutes.
Turn lamb shanks over. Stir lentils into cooking juices in roasting pan.
Cover roasting pan with foil, and return to oven for 1 hour, until lamb shanks
and lentils are very tender. (Recipe can be refrigerated for up to 24 hours and
reheated, covered, in a 350°F oven for 45 to 55 minutes, stirring occasionally.)
If the lentil mixture seems too thick, add a little of the remaining beef stock,
heating it before adding to roasting pan. Taste and add more salt and pepper if
necessary.
Spoon lamb shanks, lentils and cooking juices into a shallow serving dish,
garnish with fresh rosemary and serve.
Serves 6.
Mint Lamb
Chops
6 loin lamb chops, cut thick
1 tablespoon lemon juice
2 tablespoons oil
2 tablespoons mint jelly
Secure the tails with toothpicks and rub lemon juice into each side and rub in
the oil. Let stand for 1 hour. Pop the chops under a preheated broiler for about
1 minute to sear each side.
Brush the top of the chops with some mint jelly and cook for 3 minutes. Turn and
brush the other side with the remaining mint jelly. Cook until done, brushing
any melted mint jelly over the chops during the cooking time.
These chops are nice served with minted potatoes and glazed carrots.
Serves 6.
Lamb Chops Parmesan
6 loin lamb chops
Secure the tails of the chops with a toothpick. Preheat the broiler.
Sauté garlic in oil in a frying pan until just brown. Stir in the cheese, tomato
sauce, parsley, oregano and pepper.
Place a thin layer of the cheese mixture on top of each chop. Broil for 5
minutes, turn and spread the remaining mixture on the other side of the chop.
Broil a further 5 minutes or until done to taste. Serve immediately.
Serves 6.
Lamb Pasties or Pie
1 pound minced lamb
Heat oil in a large saucepan.
Add lamb and cook for 5 minutes.
Add the tomato paste then the vegetables and rosemary. Cook for a further five
minutes, stirring frequently.
Stir in the flour and then add the beef stock. Cook over a low steady heat until
vegetables are tender.
Add parsley and salt and pepper to taste. At this point you can serve the stew
or allow to cool if you want to make pasties or pie. .
Cheesy pastry ingredients
Preheat oven 350°-375°.
Place dry ingredients in food processor. Pulse to blend in cheese and butter,
until mixture resembles breadcrumbs.
Add egg yolk and pulse briefly.
Combine water and lemon juice.
Gradually add liquid until mixture forms a ball. You may not need all the
liquid.
Cover pastry and refrigerate for 30 minutes.
Roll pastry out on a floured surface.
To make pasties cut out circles using
a small saucer as a guide.
Spoon meat mixture on one side of
the pastry circle, brush edges with milk, fold in half and pinch edges together.
Glaze with beaten egg.
Place pasties on a baking sheet and bake for about 30 minutes.
Option
The meat mixture can be spooned into a pie dish then topped with the cheesy
pastry or a commercial flaky one.
Pan-Sautéed Lamb Chops
Topped with Whipped Feta
2 tablespoons fresh lemon juice
4 medium-size cloves garlic, smashed and peeled
(recipe follows)
Fresh dill sprigs, for garnish
Combine the lemon juice, garlic, salt, pepper and ¼ cup olive oil in a shallow,
non-reactive pan. Add the lamb chops, turning to coat well. Marinate at room
temperature, turning the chops occasionally, for 45 minutes. (You can marinate
the lamb, if covered and refrigerated, for as long as 3 hours. Bring to room
temperature 30 minutes before cooking).
Add enough olive oil to lightly coat the bottom of a large, heavy skillet, and
place it over medium-high heat. When hot, remove the chops from the marinade,
salt them lightly on both sides, and then sauté until browned allover and pink
in the center, for 2½-3 minutes per side. Remove the chops to a platter and
cover loosely with foil to keep warm.
Pour all but 2 tablespoons dripping from the skillet and return to medium-high
heat. When hot, add the grape tomatoes and cook, stirring just until seared and
warmed through, for about 2 minutes. Serve 2 chops per person, each topped with
a generous dollop of Whipped Feta. Garnish each serving with some tomatoes and,
if desired, a dill sprig. Serves 4.
Whipped Feta can be prepared 3 hours
ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.
½ cup crumbled feta cheese
¼ cup olive oil
1 teaspoon lemon juice
1½ tablespoons chopped dill
In a small bowl and using a handheld mixer (or in a mini-food processor), blend
the feta cheese, oil and lemon juice until smooth, then mix in the chopped dill.
Makes about ½ cup.
Lamb Shanks with Root
Vegetables
Date molasses, pomegranate juice and orange juice in braising liquid give this
dish a Middle Eastern-fusion flavor.
Called silan in Israel, date molasses is a thick, sweet syrup made from pressed
dates.
The recipe can be doubled; in that case, use about ⅓ less liquid. It's good to
make this a day in advance; cover and refrigerate to let the flavors develop.
3 tablespoons canola oil
Heat the oil in a large Dutch oven or wide pot over medium-high heat.
Meanwhile, season the trimmed lamb shanks all over with salt and pepper to
taste. Working in 2 batches, add them to the pot and sear on all sides, turning
as needed; this will take about 5 minutes for each batch. Transfer to a platter.
Add the parsnips, onions, celery root and carrots to the pot; cook for about 3
minutes, stirring to coat them in the oil flavored by the meat. Return all the
lamb shanks to the pot, then add the wine, juices, date molasses, star anise,
cinnamon sticks, 1 teaspoon each of kosher salt and black pepper and the water
(use more water as needed to make sure the meat is covered). Let the mixture
come to a boil, then reduce the heat to medium-low. Cover the pot tightly with a
sheet of aluminum foil, then place the pot lid on top to seal the pot well. Cook
for 3-3½ hours or until the lamb is almost falling off the bone.
When the meat is done, carefully transfer it and the vegetables to a platter. If
serving right away, cover with foil to keep warm. Increase the heat to high and
cook the liquid for about 30 minutes, until it has reduced by two-thirds. Spoon
the reduced sauce over the meat and vegetables. Serve warm. Serves 6.
Lamb with GreenGarlic
If you've been to the farmer's market
lately you have seen garlic, fragrant shoots with tiny young bulbs. If you
cannot find green garlic at your market, use peeled cloves from 1 small head of
garlic instead.
5 tablespoons olive oil
Film a large heavy skillet with about 3 tablespoons olive oil over high heat.
Sprinkle the lamb with salt and pepper. Working in batches, add the lamb to the
oil and brown on all sides.
Transfer the lamb to a heavy stew pot, add tomato paste, vinegar, 1 cup of the
water or broth, salt and pepper to taste. Bring to a boil, then reduce heat to a
simmer and cover the pan. Cook slowly over low heat for 50 to 60 minutes.
Do not peel the green garlic but snip off the root end and slice into two-inch
lengths, using all of the green. Trim the roots off the green onions and also
cut them into two-inch lengths. Blanche garlic and green onions in boiling
salted water for two minutes, then drain.
Sauté the garlic and green onions in remaining 2 tablespoons of olive oil over
moderate heat for about 5 minutes, just to get a bit of color on them. Season
with salt and pepper and then set them aside.
After the lamb has cooked about 1 hour, add the garlic and green onions to the
pot. Cover and continue to cook until lamb is tender, another 20 to 30 minutes.
Drain off excess fat, then add the remaining ½ cup water or broth, scraping up
any browned bits. Adjust seasoning. Sprinkle with chopped mint, dill or parsley
and serve at once with rice or potatoes. Serves 6-8.
Stuffed Pepper Soup
2 pounds ground lamb
In a large saucepan brown lamb; drain off grease. Add tomato sauce, tomatoes,
green peppers, bouillon cubes, brown sugar, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 30 to 40 minutes or until peppers are tender.
Add cooked rice and heat through.
Stuffed Peppers
4 medium green peppers, top removed and seeded
Preheat oven to 375 degrees. Cook peppers in boiling water 5 to 8 minutes, drain
well. Turn cut side down to drain. Sauté chopped onion and ground lamb until
brown, drain. Add tomato sauce, corn, chili powder and salt. Fill drained
peppers. with meat mixture and place in deep baking dish; add ½ inch water to
bottom of baking dish. bake for 20 minutes; sprinkle tops of peppers with grated
cheese. Continue baking another 15 minutes or until cheese is melted.
Serves 4.
Pomegranate
Braised Lamb
4 pounds boneless lamb shoulder roast (netted or tied to hold together)
Heat oven to 325 degrees. Pat the roast dry with paper towel, then season all
over with 1 tablespoon salt.
Grind the peppercorns, allspice berries, cumin seeds, dried mint, cinnamon and
nutmeg in a coffee grinder or with a mortar and pestle. Spread the spice mixture
onto a baking sheet and roll the roast in the spices until it is covered.
Heat a large braising pan over medium heat, then add the olive oil and heat
until hot. Add the roast and sear it on all sides until browned. Remove the
roast to a plate and set aside.
Add the onions and garlic to the pan and sauté until the onion is translucent.
Add the lamb back to the pan, along with any juices that have accumulated. Add
the broth and pomegranate molasses, so that the liquid comes halfway up the
roast. Place a piece of parchment paper, over the roast and cover the pan with
the lid or a tightly fitted piece of foil.
Braise in the oven for 2 hours. Halfway through cooking, turn the roast over so
that the uncovered portion is submerged in the braising liquid. The finished
roast will be well-done but fork tender. Remove the roast to a plate and allow
to rest, covered, for 10 to 15 minutes.
Make the sauce: skim and discard the fat from the top of the braising liquid.
Strain the liquid into a medium sauce-pan and bring it to a boil over high heat.
Reduce by one-fourth or until desired consistency is achieved. Season with salt
to taste. Slice the roast and serve with the sauce spooned over it.
Serves 6-8.
Ninth-Night Lamb
Preheat oven to 300 degrees.
Mince together the ⅓ cup parsley, garlic and drained tomatoes. Blend with the
cheese. Toss ⅓ of the mixture with the lamb, adding salt and pepper.
Lightly oil. the bottom and sides of a deep 4½ to 5-quart casserole or pot. (I
use a 5-quart enameled cast-iron pot or a deep 5-quart terra-cotta casserole.)
Spread 1 tablespoon of the minced blend over the bottom of the pot. Cover with
half of the potatoes arranged in an overlapping pattern. Sprinkle potatoes with
salt and pepper, 2 more tablespoons of the minced blend and about 1 teaspoon
olive oil. Top with all the meat and 1 more teaspoon oil. Overlap the rest of
the potatoes on the meat, sprinkle with remaining herb blend and 1 tablespoon or
so of olive oil. Finish with salt and pepper. Pour the water down the side of
the casserole.
Bake, uncovered, for 45 minutes. Tip casserole and carefully spoon out pan
juices to baste the top of the potatoes. Turn heat up to 325 degrees and
continue baking 1½ hours more, basting 2 or 3 times, or until lamb is tender
when pierced.
Serve the lamb hot, or hold up to an hour, reheating at 350 degrees. Sprinkle
the casserole with the 1 tablespoon of remaining parsley just before taking the
lamb to the table.
Serves 4.
Stir-Fried Sweet and Sour Lamb
Recipe from Pat Flora
Begin cooking rice according to package directions and set aside when done.
Then, in small bowl, combine 1½ tablespoons cornstarch with pineapple juice,
vinegar, 4 tablespoons water, ginger, Worcestershire sauce, soy sauce and sugar
or honey. Set aside.
Put remaining ⅓ cup cornstarch in shallow bowl. Beat egg in shallow bowl. Dip
lamb cubes in egg, then roll in cornstarch and set on plate. Heat 2 tablespoons
cooking oil, over medium-high heat, in wok, non-stick or heavy skillet. Add half
of the lamb. Stir-fry until crisp and brown on all sides, or about 5 minutes.
Remove lamb and drain on paper toweling. Add remaining half of lamb and repeat
browning process. Remove lamb. Add remaining 1 tablespoon oil, if necessary. Add
carrots and garlic. Stir-fry for about 2 minutes. Add remaining 2 tablespoons
water. Cover and cook for a few minutes, or until carrots are just tendercrisp.
Add lamb, pineapple chunks, green onions, tomatoes, mushrooms, Chinese pea pods
and pineapple juice mixture. Cook just until mixture is thickened and heated
completely through. Serve over rice and sprinkle with almonds over top of each
serving.
Rack of Lamb with Currant Sauce
Recipe from Pat Flora
Clean and trim lamb.
Mix currant jelly, ketchup, lemon juice, olive oil, oregano, salt and pepper and
simmer for ½ hour.
Roast lamb in 350°F oven to desired doneness, basting with currant sauce.
Prior to serving, baste again.
Serves 6.
Shepherd's Pie
Recipe from Pat Flora
Saute onion in butter only enough to bring out flavor.
Add lamb, mushrooms, gravy, salt, pepper, peas and carrots to onions and simmer
10 minutes. Place in baking dish or individual baking dishes.
Mix together mashed potatoes and cheese. Place on top of lamb mixture. Bake at
375°F for 15 to 20 minutes or until lightly brown on top.
Serves 4.
Stir-Fried Sweet and Sour Lamb
cooked rice
Begin cooking rice according to package directions and set aside when done.
Then, in small bowl, combine 11/2 tablespoons cornstarch with pineapple juice,
vinegar, 4 tablespoons water, ginger, Worcestershire sauce, soy sauce and sugar
or honey. Set aside.
Put remaining ? cup cornstarch in shallow bowl. Beat egg in shallow bowl. Dip
lamb cubes in egg, then roll in cornstarch and set on plate. Heat 2 tablespoons
cooking oil, over medium-high heat, in wok, non-stick or heavy skillet. Add half
of the lamb. Stir-fry until crisp and brown on all sides, or about 5 minutes.
Remove lamb and drain on paper toweling. Add remaining half of lamb and repeat
browning process. Remove lamb. Add remaining 1 tablespoon oil, if necessary. Add
carrots and garlic. Stir-fry for about 2 minutes.
Add remaining 2 tablespoons water. Cover and cook for a few minutes, or until
carrots are just tendercrisp. Add lamb, pineapple chunks, green onions,
tomatoes, mushrooms, Chinese pea pods and pineapple juice mixture. Cook just
until mixture is thickened and heated completely through. Serve over rice and
sprinkle with almonds over top of each serving.
Rack of Lamb with Currant Sauce
Clean and trim lamb.
Mix currant jelly, ketchup, lemon juice, olive oil, oregano, salt and pepper and
simmer for 1/2 hour.
Roast lamb in 350°F oven to desired doneness, basting with currant sauce.
Prior to serving, baste again.
Serves 6.
Shepherd's Pie
Saute onion in butter only enough to bring out flavor.
Add lamb, mushrooms, gravy, salt, pepper, peas and carrots to onions and simmer
10 minutes. Place in baking dish or individual baking dishes.
Mix together mashed potatoes and cheese. Place on top of lamb mixture. Bake at
375°F for 15 to 20 minutes or until lightly brown on top.
Serves 4.
Easy
Shepherd's Pie
1. Peel and quarter potatoes, boil
in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in
large frying pan.
3. Sauté onions in butter until tender over medium heat (10 min.). If you are
adding vegetables, add them according to cooking time. Put any carrots in with
the onions. Add corn or peas either at the end of the cooking of the onions, or
after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add
Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low
heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top.
Rough up with a fork so that there are peaks that will brown nicely. You can use
the fork to make some designs in the potatoes as well.
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil
for last few minutes if necessary to brown.
Serves four.
Shepherd's Pie
A classic updated with time-saving ingredients
In large skillet, brown ground meat until well browned; sprinkle with salt and pepper. Drain. Spoon meat into 2-qt. casserole; sprinkle with onion and vegetables. Spread gravy over vegetables; top with mashed potatoes. Sprinkle with paprika. Bake in a preheated 350° oven until heated through (35-40 min.).
Serves four.
Tip: Can be baked in 4
individual ramekins.
Variation: After baking, sprinkle top of potatoes with shredded Parmesan
cheese. Broil 4" under broiler until golden brown (4-6 min.).
Lamb Brochettes with Tomato Sauce
Tomato Sauce
Heat butter, fry onion, mushrooms and garlic lightly.
Stir in flour and season.
Gradually add tomatoes, wine, stock and bay leaf. Bring to boil and gently simmer for 20 minutes.
Strain sauce and reheat before serving.
To make brochettes:
Mix all ingredients together.
Knead mixture together and leave to rest for 1 hour in the fridge.
Divide mixture into fourths. Mold each quarter around a kebab skewer, shaping into sausage 4 to 5 inches long. Cook under preheated grill for approximately 7 minutes on each side.
Serve with tomato sauce over rice or buttered pasta.
Rack of Lamb with Herbed
Crust
Pan Sauce, Optional
Pat the lamb dry with a paper towel. Season all over with kosher salt and pepper. In a large skillet heat the olive oil over medium-high heat so it just covers the bottom of the skillet. Sear the rack on all sides until a brown crust forms. Remove from the skillet and place in a dish to cool.
Preheat the oven to 425 degrees. Have ready a sided baking sheet with a rack set on top.
In a small bowl, mix together the bread crumbs, parsley and garlic. When the lamb has cooled, rub all the meat sides with a coating of Dijon mustard. Use more as needed so the bread crumb mixture sticks well to it. Press the bread crumbs into the Dijon all over the top and meat sides. Press firmly so the bread crumb mixture adheres.
Place the lamb on the rack on the baking sheet and place in the oven. Roast until the internal temperature reaches 120 degrees on an instant-read thermometer; about 12 minutes per pound depending on the thickness of the meat.
Remove from the oven and let stand 10 minutes before cutting in individual portions.
Cook's note: If desired, make a pan sauce in advance. In a medium saucepan, combine chicken and beef broth or stock. Reduce by two-thirds; set aside.
In a large skillet, melt the butter. Add celery, onions and carrots. Sauté about 5 minutes. Add tomato paste and caramelize the vegetables. Add 1 cup red wine and cook until it evaporates. Add the other cup of red wine and cook until it's almost evaporated.
Whisk the cornstarch into the reduced stock and add to the skillet. Stir until the mixture is slightly thickened. Strain it, discard solids and serve the sauce on the side.
414 calories (56% from fat), 26
grams fat (8 grams sat. fat), 8 grams carbohydrates, 37 grams protein, 932 mg
sodium, 110 mg cholesterol, 86 mg calcium, 1 gram fiber.
Sweet and Sour Lamb
Sauce
Lamb Risotto
Preparation:
Microwave Method
Barbequed Lamb Chops
Preparation:
Makes 4 servings
Western Lamb Riblets
Preparation:
Spicy Lamb Burgers
Preparation:
Lamb Shish Kebab
Marinade:
Makes 6 servings
This recipe is for lamb lovers as
well as the lamb novice. It incorporates three traditional lamb seasonings,
Rosemary, Parsley and garlic, but has a touch of ancho pepper and Dijon mustard
incorporated into the paste in order to add a little extra flavor. Also, the leg
is roasted with an assortment of vegetables in order to make the overall meal
preparation that much easier. This dish would go exceptionally well with mashed
potatoes.
Total Time: 2 days
Lamb Cuts: Leg of Lamb
Category: Entrees
Servings: 6-8
Preparation Time: 1 hour
Cook Time: 1 hour and 15 minutes (maximum)
Ingredients:
These steaks are lean and tasty and
will cook very quickly. They will also be perfect for quick thawing for dinner
on the fly. Little is needed to turn these into a wonderful, quick dinner.
Total Time: 1 hour
Lamb Cuts: Lamb Steaks
Category: Entrees
Servings: 2-4
Preparation Time: 30 minutes
Cook Time: 30 minutes (maximum)
Ingredients:
Great American Lamb Company features lamb recipes for lamb entree dishes from all natural lamb lovers who want to share their lamb recipes using Great American Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.