Asian Way Lamb Strips
1 1/4 pounds thinly sliced, lean, boneless lamb
1 tablespoon tomato paste
1 clove of garlic, crushed
2 tablespoons sherry
1/4 teaspoon finely grated fresh ginger
1 tablespoon oil
fresh ground pepper
1/4 to 1/2 cup water
4 tablespoons soy sauce
2 to 3 mushrooms, sliced
2 teaspoons corn starch
Cut the lamb into small strips, about 1/2 x 2 inches. In a bowl, mix garlic, ginger, pepper, soy sauce, tomato paste, sherry and oil. Let this stand for 10 minutes or more for the flavors to mingle. Stir fry the lamb in 1 tablespoon oil for 3 to 4 minutes. Let the lamb stand for 3 minutes before combining with the sauce. Sauce: Whisk water and cornstarch into the sauce ingredients, cook in a small saucepan till the sauce has thickened, stir in the sliced mushrooms. Serve with rice and colorful vegetables. Serves 4.
Athenian Lamb Loin
2 each, 10 to 12 ounce boneless lamb loins
4 sheets filo dough
olive oil spray
1 teaspoon anise seed
1 teaspoon black peppercorns
1 teaspoon kosher salt
2 bunches spinach, cleaned and left damp
2 medium shallots, thinly sliced
8 ounces mushrooms, minced
2 cloves garlic, minced
8 ounces baby yellow tomatoes, halved or diced
2 tablespoons sugar
3 tablespoons red wine vinegar
4 ounces lamb stock
2 tablespoons crumbled feta cheese
Preheat oven to 400F. Finely crush anise seed and peppercorns with salt. Rub lamb loins with the spice mixture, reserving 1/2 teaspoon for the tomatoes. Mist the meat with olive oil and sear on all sides in a hot skillet until golden brown, about 3 minutes. Cool on a rack. Mist a skillet with olive oil, heat and saute mushrooms and garlic until mushrooms are golden brown. Season with salt. Mix must be dry. Mist a large covered pot with olive oil and heat to medium. Add scallions and spinach. Cover and remove from heat. Let steam until spinach is collapsed, about 5 minutes. Salt, cool and drain. Lay out 2 sheets of filo. Mist one with olive oil and top with the 2nd sheet. Place 1/4 of the spinach mix in a thin layer on the sheet, beginning 2 inches in from the short side and spread. Top with 1/4 of the mushroom mix and spread over lamb. Repeat with spinach. Gently fold the edges over the loin and lightly roll the sheet. When you reach half way, fold the sides over the lamb and finish rolling. Place the package, seam side down, on a baking sheet that has been misted with olive oil. Lightly score the first few layers of dough with a paring knife. Mist again and bake in a 400F oven to desired doneness, approximately 15 minutes. Sprinkle sugar evenly on the bottom of a hot skillet and caramelize. Immediately remove from the heat and cool slightly before adding the vinegar. Be cautious as the sugar might splatter. Return to medium heat and add brown lamb stock. Reduce to a smooth consistency. Add tomatoes and heat through. Stir in reserved spice mix. Slice each lamb package into 4 pieces. Arrange 2 pieces on each plate with sauce. Garnish with crumbled feta.
Barbeque Kiwi Lamb Kabobs
1 1/2 pounds leg or shoulder lamb, cubed
1 kiwi fruit
2 cloves garlic, crushed
2 tablespoons dark soy sauce
2 tablespoons dry sherry
1 tablespoon olive or other oil
1/2 teaspoon sugar
freshly ground black pepper
Scoop flesh from kiwi fruit and mash well until smooth. Mix with remaining ingredients and cubed lamb. Stir, cover and leave at room temperature for about 20 minutes. Drain lamb and thread on skewers. Soak bamboo skewers well in water first to reduce risk of charring during cooking. Barbeque or grill kabobs on high heat for 5 to 7 minutes, turning skewers to brown lamb on all sides. Do not overcook. Serves 4 to 5.
Braised Lamb Shanks
6 lamb shanks
1/3 cup cooking oil
2 medium sized onions, chopped
1 cup chopped celery
2 carrots, sliced
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon rosemary
1 bay leaf
1 beef bouillon cube
1 cup boiling water
1 7 1/2 ounce can tomato sauce
4 tablespoons flour
1/3 cup water
Heat oil in large saucepan; brown shanks in hot oil; remove shanks. Add vegetables and saute for 5 minutes. Add vegetables and saute for 5 minutes. Add shanks; add garlic powder, salt, pepper, rosemary and bay leaf. Combine bouillon cube and boiling water; add to meat and vegetable mixture. Stir in tomato sauce. Cover tightly and simmer for about 2 hours or until shanks are tender. Stir occasionally. Remove bay leaf. Combine flour and water; stir into mixture, stir and cook until thickened. Makes 6 servings.
Broiled Lamb Chops over Spinach and Tomatoes
12 fresh lamb loin chops
1 teaspoon salt
1 teaspoon pepper
2 tablespoons shallots, finely chopped
1 1/4 cups dry vermouth
1 1/2 teaspoon olive oil
2 1/4 cups rich beef stock
4 quarts fresh spinach, stems removed
1 cup tomato, peeled, seeded and chopped
3/4 teaspoon dried thyme leaf
Season lamb chops with salt and pepper. Broil 3 1/2 to 4 1/4 minutes per side, remove from broiler and keep warm. Saute shallots in olive oil. Add the vermouth and beef stock, bring to a simmer and reduce by half. Add spinach, tomato and thyme and simmer until spinach is just wilted. To serve, divide spinach mixture evenly among 6 dinner plates, place 2 loin chops on top of spinach and spoon remaining sauce over top. Serves 6.
Butterflied Leg of Lamb with Thyme and Orange
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons grated orange peel
3 garlic cloves, minced
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground black pepper
1 4 pound boneless leg of lamb, fat well trimmed
olive oil
Combine thyme, orange peel, garlic, salt and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2 inch deep slits on each side of lamb. Fill each slit with 1/2 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125 to 130F for medium rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain. Serves 8 or more.
Curried Lamb
1/3 cup dried onion
1/4 cup warm water
3 tablespoons vegetable oil
2 tablespoons ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 pounds lamb stew meat, cut into 1 inch cubes
2 cups beef stock
salt
1/4 cup plain yogurt
1 teaspoon fresh lemon juice
freshly cooked rice
Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. Serves 6.
Grilled Lamb with Garlic and Rosemary
2 tablespoons chopped fresh garlic
2 tablespoons chopped fresh rosemary
4 pounds boneless sirloin lamb steaks
1/2 cup good dry red wine
1/2 cup olive oil
salt and freshly ground black pepper to taste
Chop the garlic and rosemary together to form a paste. Rub the steaks with the paste and place in a glass or stainless shallow bowl. Pour the wine and olive oil over and cover. Marinate in the refrigerator at least 2 hours or longer. Light the grill and let it burn down until it's medium hot. Grill 6 to 8 minutes per side for medium rare. Let the meat rest for 5 minutes before slicing. Serves 6 to 8.
Grilled Lamb Loin Chops
Lamb Marinade
8 fresh lamb loin chops
1 head of garlic, peeled and crushed
2 shallots, peeled and sliced
4 ounces vegetable oil
1/2 tablespoon crushed black peppercorns
Relish
2 ripe mangos; peeled and diced into 1/4 inch pieces
1 tablespoon minced garlic
3 ounces toasted pine nuts, chopped fine
1 tablespoon fine diced shallots
20 leaves of mint, lightly chopped
1 1/2 ounces rice wine vinegar
1 tablespoon honey
salt and pepper to taste
Lay the lamb loin chops in a shallow dish covered in all the ingredients for the marinade. Let marinate for at least one day. When ready, clean off the lamb chops and barbecue till preferred doneness. For the relish, combine all the ingredients and let sit at room temperature for one hour prior to eating.
Grilled Leg of Lamb
1 leg of lamb, 8 to 9 pounds, with pelvis and shank bone
Marinade:
1 medium onion, peeled and quartered
3 cloves garlic, peeled
1 piece ginger, peeled
1/2 medium jalapeno pepper, seeded
1/4 cup soy sauce
1/4 cup honey
2 teaspoons peanut, canola, or cottonseed oil
Bone the leg of lamb. With the leg sitting underside up on the cutting board, cut along the femur bone, following the bone to the joint of the knee. Cut around the knee joint, so the second bone stays attached and remove both bones together. Trim visible fat and sinew. Two areas of the leg will be thicker: The top round and the knuckle. Cut 1 inch into these and spread the meat open so the lamb is of even thickness.
Put the onion, garlic, ginger and jalapeno into a food processor and puree. Add soy sauce, honey and oil and process to combine. Spread the marinade on both sides of the lamb and set aside. To grill the leg, heat a grill until ashes are red and white. Preheat oven to 180F. Remove meat from marinade and place it, top side down, on the grill, for 4 to 5 minutes. Turn and grill 4 to 5 minutes longer. The meat should be browned and seared on both sides. Place the lamb on a jelly roll pan in the oven to rest and cook for 30 to 60 minutes. The internal temperature should be 130F with the meat pink throughout. Carve the lamb into 1/4 inch slices. Serve.Serves 8 to 10.
Honey Lamb Chops
2 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons minced fresh rosemary
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon dry mustard
6 5 ounce lamb chops, trimmed of fat
sprigs fresh mint for garnish
Combine all ingredients except the lamb chops and mint in a small bowl and microwave for 1 minute. Brush the mixture on the chops and broil or grill, turning frequently, according to the following guidelines: 12 minutes for rare, 15 minutes for medium and 18 minutes for well done. Garnish with mint and serve. Serves 6.
Irish Stew
2 pounds potatoes, washed and cubed
1 pound boned shoulder of lamb, cubed
3 onions, peeled and cubed
1 pound carrots, peeled and cubed
1 3/4 pints lamb stock
1 bay leaf
1 tablespoon fresh thyme leaves
2 tablespoons freshly chopped parsley
2 tablespoons sunflower oil
salt and pepper
Heat the oven to 325F. Heat the oil and brown the lamb, onions and carrots in batches. Put all the ingredients into a flameproof casserole, season well and cover, Bring to the boil, put in the oven and bake for 3 hours until the vegetables and meat are tender.
Korean Leg of Lamb
6 green onions, minced
2 tablespoons minced fresh ginger root
2 chile peppers, seeded and minced
1/2 cup soy sauce
1/4 cup plus 2 tablespoons honey
1/4 cup sesame oil
1/4 cup sesame seeds, toasted
3 cloves garlic, minced
freshly ground pepper
4 to 6 pound leg of lamb, butterflied
Combine green onions, ginger root, chile peppers, soy sauce, honey, sesame oil, sesame seeds, garlic and pepper to taste in a large glass baking dish. Add lamb and marinate in refrigerator at least 6 hours, preferably overnight, turning several times. Remove lamb from marinade. Grill over medium fire 8 to 10 minutes per side, or until cooked to taste. Medium rare lamb will register 130F on an instant read meat thermometer. Medium is 140F. Serves 6 to 8.
Lamb a la Provencal
5 ounces very lean leg of lamb
1/2 cup beef broth
1 garlic clove, crushed or less, if preferred
1/2 cup parsley, chopped and mixed with 1 tablespoon dry rosemary
salt and pepper to taste
1 small red pimento, packed in water or vinegar
Preheat oven to 350F. Be sure all fat is trimmed from lamb. Pour 1/4 cup beef broth in an oven proof dish. Rub meat with garlic and herbs. Sprinkle with salt and pepper. Bake 20 to 30 minutes to taste. Pour remaining broth over meat. Bake 5 to 10 minutes longer. Slice pimento very finely and sprinkle over lamb. Serve hot. Serves 1.
Lamb Chops with Cherry Pecan Sauce
4 lamb shoulder chops, cut 1/2 inch thick; about 1 1/2 pounds total
vegetable cooking spray
1 small onion, cut into thin wedges
1/2 cup pineapple juice
2 tablespoons. vinegar
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup dried tart red cherries
1/4 cup chopped pecans, toasted
Coat a large nonstick skillet with cooking spray. Add lamb. Cook over medium hot heat until lamb is brown on both sides. Add onion and pineapple juice. Cover and simmer for 10 to 15 minutes or until lamb is tender. Remove lamb. Skim fat from juices. In a small bowl stir together vinegar, water, cornstarch, brown sugar, salt, nutmeg and pepper. Add to juices in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in cherries and pecans; heat through. Serve chops with cherry pecan sauce. Makes 4 servings.
Lamb Kabobs
12 ounces boneless lamb, leg or shoulder
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons water
I clove garlic, minced
I teaspoon dried oregano leaves
1/4 teaspoon ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares
In medium nonmetal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1 inch pieces and toss with oil mixture. Cover and refrigerate 4 to 8 hours, stirring occasionally. Thread lamb, squash and bell pepper onto 4 skewers. Grill kabobs 4 to 5 inches from heat, 5 minutes per side or to desired doneness. Serves 4.
Lamb Medallions
1 pound of lamb from the shoulder, leg or loin, cut into twelve 3 ounce scallopine style medallions
1/4 cup all purpose flour
3 tablespoons vegetable oil
3 tablespoons extra virgin olive oil
5 large cloves garlic, peeled and finely diced
6 ounces small portobello mushrooms; stems removed, caps cut into 1/4 inch slices
6 ounces oyster mushrooms; stems removed, caps cut into 1/4 inch slices
6 ounces shiitake mushrooms; stems removed, caps cut into 1/4 inch slices
1/4 cup fresh parsley, coarsely chopped
3/4 cup sweet Marsala wine
1/2 cup chicken stock; don't use lamb stock: it is a bit too strong flavored
salt and freshly ground pepper to taste
5 tablespoons unsalted butter, chilled
Place the lamb medallions between two pieces of plastic wrap and pound with a meat mallet or other heavy object until the medallions are 1/8 to no more than 1/4 inch thick. Dust each piece with the flour. In a large nonreactive skillet, heat the vegetable oil over medium high heat. Saute the meat pieces for about 1 minute on each side without crowding them. You will have to do this in batches. Transfer to a warm platter and cover loosely with foil. Wipe the skillet clean. Heat the olive oil over medium high heat. Add the garlic and saute about 30 seconds. Add all the sliced mushrooms caps and parsley, stirring until the mushrooms have absorbed all the oil. Pour the wine over all and cook until reduced by 1/3, stirring occasionally. Add the chicken broth and cook until again reduced by 1/3. Season with salt and pepper. Reduce the heat to a medium low and stir in the butter, one piece at a time, adding each piece just as the previous one has melted. The sauce now will begin to thicken. When all the butter has been added, return the lamb to the skillet and cook at a very gentle simmer about 4 to 5 minutes. Divide the meat and mushrooms among 4 warm plates. You may want to serve this dish with your favorite rice or pasta to soak up the delicious juices. A side of asparagus, carrots, or boiled potatoes are great. Makes 4 servings.
Lamb Paella
6 cups chicken stock
1 cup tomato sauce
1 tablespoon saffron threads
1/4 cup extra virgin olive oil
1 pound boneless chicken meat, skinned and cut into 1 inch cubes
1/2 pound lamb chorizo, cut into 1/2 inch pieces
1 pound boneless lamb, cut into 1 inch cubes
2 yellow onions, cut into 1/2 inch dice
1 green bell pepper, seeded and cut into a 1/3 inch dice
1 red bell pepper, seeded and cut into 1/3 inch dice
2 red bell peppers, roasted*, peeled, seeded and cut into 1/4 inch strips
3 carrots, peeled and cut into a 1/4 inch dice
3 garlic cloves, minced
3 cups short grained rice
1 cup frozen green peas, thawed
10 mussels in their shells
10 clams in their shells
10 large shrimp, in their shells; deveined, with the tails and heads intact
1/2 pound squid, cleaned and cut into rings, or if available, use whole calamaretti, optional
4 lemons
Heat the chicken stock, tomato sauce, saffron and salt to taste, in a Dutch oven over medium heat. In a large skillet or a paella pan over medium high heat, heat the oil and saute the chicken, chorizo and lamb, about 5 minutes or until well browned. Add the onions, diced bell peppers, carrots and the garlic. Add the squid if using and saute about another 2 minutes. Add the rice and stir to coat it slightly with the rest of the ingredients. Add the stock mixture and stir. Taste and adjust the seasoning. Add spice to taste. Bring to a simmer and cook about 8 to 10 minutes. Add the peas, mussels, clams and shrimp to the pan, arranging the shellfish, in a pattern if desired. Add more hot stock if it has been absorbed. Continue cooking at a simmer about 5 to 8 minutes more or until the clams and mussels have opened up. Discard any clams or mussels that have not opened. Remove from the heat and squeeze 2 of the lemons over the top. Cover and let sit for about 5 minutes. Garnish with the roasted peppers and the remaining two lemons, cut into wedges.
*Roasted peppers can be purchased canned or in jars at most local supermarkets, or roast your own by brushing the whole peppers with olive oil and roasting on a baking sheet in a preheated 350F oven for about 30 to 45 minutes, or until the skin blisters and turns black. An alternative method is to put the peppers on top of a grill, under a broiler, or over a gas flame, turning occasionally. When roasted, place the peppers in a paper or plastic bag to steam for about 5 minutes. Remove from the bag and peel by hand, removing the stem and seed.
Lamb Patties with Yogurt Mint Sauce
1 pound lean ground lamb
1/4 cup dry bread crumbs
1/4 cup chopped fresh mint
1 teaspoon lemon pepper
Lightly mix together lamb, bread crumbs, mint and lemon pepper. Shape into patties. Broil or grill 10 minutes or until desired doneness.
Yogurt Mint Sauce
2/3 cup plain yogurt
1/4 cup firmly packed fresh mint leaves
1 teaspoon sugar
Combine sauce ingredients in a blender or food processor and process until smooth with tiny flecks of mint. Serve sauce over patties.
Lamb with Rhubarb Sauce
2 1/2 cups fresh rhubarb, sliced
3/4 cup sugar
3/4 cup water
1/4 cup butter
1 pound lamb, cut into pieces
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh parsley, chopped
1 tablespoon cornstarch
2 cups hot cooked rice
Place rhubarb in bowl; stir in sugar and water; set aside for 30 minutes; drain, reserving syrup. In skillet; melt butter, saute lamb, onion and seasonings until meat is browned on all sides. Stir in parsley and saute a few minutes more. Stir in rhubarb syrup. Simmer gently, covered, for about 40 minutes. Stir in drained rhubarb. Continue simmering, covered, 20 to 30 minutes or until meat is tender. Combine cornstarch and 1 tablespoon water. Sir into meat mixture; cook gently 2 to 3 minutes longer, until meat mixture is thickened. Serve over hot cooked rice.
Lamb Stew with Chestnuts and Pomegranates
1 pound chestnuts, roasted and shelled
2 onions
1/4 cup sunflower oil
1 1/2 pounds lamb, boneless, cut into 1/2 inch cubes
1/4 ground turmeric
1/4 teaspoon saffron threads, crushed
1/2 teaspoon ground cinnamon
1 cup walnuts, minced fine
1/4 teaspoon mint, crushed
1 cup fresh pomegranate juice
2 tablespoons tomato paste
3 tablespoons lemon juice, freshly squeezed
1 1/2 cups chicken stock
1 teaspoon honey
1 teaspoon salt
1 garlic clove, minced fine
1 teaspoon black pepper
1/4 cup fresh mint as garnish
Heat the oil in a heavy casserole over medium. Saute the onions and garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper and brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste and chicken stock. Bring to aboil, reduce heat to low, cover and simmer for 1 1/2 hours. Add lemon juice, pomegranate juice and chestnuts stir well then cover and simmer for 10 more minutes. Serve over a bed of saffron rice. Serves 6.
Leg of Lamb with Peach Glaze
1 4 or 5 pound leg of lamb, boned, rolled and tied
1 clove garlic, cut into slivers
2 tablespoons vegetable oil
Glaze:
2 medium peaches, extra ripe, peeled
1/2 cup cooking sherry
1/2 cup brown sugar
4 tablespoons margarine
2 tablespoons cornstarch
1/2 teaspoon allspice
2 tablespoons water
Trim excess fat from lamb. Cut small slits in surface of the lamb; insert garlic slivers. Rub lamb with vegetable oil. Place leg on a roasting rack in roasting pan. Preheat oven to 450F. Roast leg for 15 minutes; reduce temperature to 325F and continue roasting until meat thermometer reaches 150F in the thickest portion of the leg. Brush roast with glaze last 20 minutes of cooking, or when the meat thermometer reaches approximately 135F. Let roast stand for 20 minutes before carving. Makes 20 3 ounce servings. While lamb is roasting, prepare glaze.
Glaze:
In a small bowl, crush peach with a potato masher until mushy. In 2 quart saucepan; add peach, sherry, brown sugar, margarine, cornstarch, allspice and water. Stir until cornstarch dissolves; stir over medium heat until slightly thickened and smooth.
Lemon Herb Lamb Roast
3 pound boneless center cut leg of lamb
1/2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
3 cups plain yogurt
1 tablespoon cornstarch
3/4 teaspoon beef bouillon granules
Trim fat from lamb; cut four evenly spaced 1 inch deep slits across lamb's surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits. Place meat on the rack of a roasting pan. Insert a meat thermometer into the thickest portion. Roast in 325F oven for 1 1/2 to 1 3/4 hours or until the thermometer registers 150F for medium. For sauce, reserve pan juices; skim fat. Add water, if necessary, to measure 2/3 cup liquid total. In a medium saucepan stir together yogurt, cornstarch and bouillon granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat. Serves 6.
Lemon and Thyme Lamb Chops
20 lamb chops
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon chopped fresh thyme
salt and pepper to taste
Stir together olive oil, lemon juice, thyme in a small bowl. Season with salt and pepper to taste. Brush over chops and marinate in the refrigerator for 1 hour. Preheat grill for high heat. Lightly oil grate and place lamb chops on grill. Cook for 10 minutes, turning once. Serves 8 to 10.
Lemon Yogurt Grilled Leg of Lamb
1 butterflied, whole boned, leg of lamb
Marinade:
1 1/2 cups yogurt
juice of 2 to 3 lemons or 1 to 2 limes
2 onions, sliced
2 teaspoons cumin
2 teaspoons cinnamon
2 teaspoons ground cloves
Mix marinade ingredients together. Pour over lamb and marinate at room temperature 4 to 8 hours or overnight in refrigerator. Be sure to turn the meat several times during the marinating. Remove marinade and wipe the meat dry. Grill until done to preference, but it is best if the lamb is still pink inside.
Mediterranean Lamb Steaks
4 good sized lamb steaks
good splash of good olive oil
1 onion, sliced
1/2 bottle strong red wine
3 bay leaves
3 cloves of garlic, crushed
1 red pepper that has been whizzed in the food processor
1 can peeled plum tomatoes
2 tablespoons tomato puree
chopped parsley to garnish
Heat the oil in a large, heavy bottomed frying pan and cook the onion for a couple of minutes. Add the lamb steaks and sear on both sides to seal them. Add the wine and let most of it evaporate. Add the bay leaves, cover, turn down the heat and cook for 7 to 8 minutes. Add the tinned tomatoes and the puree, the peppers and the garlic and continue to cook, covered for a further 5 minutes. Remove from the pan, allow to rest for a couple of minutes before covering with finely chopped parsley. Serve with ratatouille. These cooking times should leave the lamb medium. If you prefer yours pinker cut the cooking times by a couple of minutes each. Serves 4.
Mustard Glazed Rack of Lamb
2 racks of lamb, 7 to 8 ribs each
1/2 cup Dijon mustard
2 tablespoons sodium reduced soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/4 teaspoon ground ginger
Trim fat from lamb. In a small bowl stir together mustard, soy sauce, olive oil,garlic, rosemary and ginger. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Brush on mustard mixture. Roast in preheated oven at 375F for 30 to 35 minutes per pound or until meat thermometer registers 145F to 150F for medium rare. Let stand for 5 to 10 minutes before carving. Makes 8 servings.
Rack of Lamb
2 racks of lamb, frenched if you like
2 tablespoons fresh chopped marjoram, basil, mint or parsley
2 teaspoon melted butter
2 tablespoons Dijon mustard
4 tablespoons bread crumbs
grated rind of 2 lemons
Toss melted butter through the bread crumbs, add fresh herbs and lemon rind. Coat the back side of the rack with mustard. Firmly press on the herbedHerbeds. Preheat oven to 400F, cook the racks for 20 minutes for rare lamb, 25 minutes for medium. Remove lamb from the oven and let stand, covered, 5 minutes before serving. Serve with small whole potatoes, with a side dish of tomatoes, zucchini, onion and peppers sauteed together till tender. Sprinkle with fresh herbs. To Barbecue: Cook over a medium heat for 10 minutes each side. Cook the herbed side last.
Roasted Lamb Sirloin with Lentils
4 thick lamb sirloin steaks or chops, about 7 ounces each
3 to 4 tablespoons olive oil
1 sprig fresh thyme
3/4 cup lentilles de Puy
1 medium carrot
1/2 small head celeriac
1 medium leek
2 tablespoons coarsely chopped fresh parsley
1/4 cup classic vinaigrette
sea salt and freshly ground black pepper
Gratin Potatoes
1 pound medium, slightly waxy
Boiling potatoes
1 1/4 cups milk
1 1/4 cups heavy cream
1 clove garlic, sliced
1 sprig fresh thyme
1 bay leaf
3/4 cup grated Gruyere cheese
Remove the central bone from the chops. Trim off fat and neaten to nice rump shapes. Place in a bowl or plastic bag with half of the oil and the tips from the thyme sprig. Set aside to marinate in the fridge. Cook the lentils in boiling salted water for about 15 minutes. Drain and season. Cut the carrot, celeriac and leek into 1/2 inch squares. Heat the remaining oil in a saucepan and saute the vegetables until lightly browned, 5 to 7 minutes. Mix with the lentils and half the parsley, then bind with 2 tablespoons of the vinaigrette. Set aside.
For the gratin potatoes, preheat the oven to 400F. Peel the potatoes and slice thinly; use a mandoline or the slicing blade of a food processor. Bring the milk and cream to a boil with some sea salt, the garlic and herbs and simmer for a couple of minutes. Add the sliced potatoes and simmer for about 5 minutes until Just tender. Drain in a colander set over a bowl to catch the creamy milk. Mix the potatoes gently with 2/3 of the cheese. Layer neatly into four medium ramekins or cocotte dishes, seasoning in between the layers. Spoon a little of the saved creamy milk on top of each ramekin and sprinkle with the last of the cheese. Place the ramekins on a baking sheet and bake for 8 to 10 minutes until the cheese Just turns a golden brown.
Meanwhile, heat a heavy based nonstick frying pan until really hot. Remove the lamb steaks from the bowl or plastic bag, wiping off any thyme tips and brown for 3 to 5 minutes on each side, seasoning lightly as they cook. The lamb should be served lightly pink- medium rare.
Reheat the lentils and spoon into the center of four plates. Place the lamb steaks on top; slice them first, if you like. Deglaze the frying pan with the last of the vinaigrette, stirring for a minute, then spoon these juices over the lamb. Sprinkle with the remaining parsley. Serve the gratin potatoes, still in their individual dishes, on the same plate. Serves 4.
Spring Lamb with Mustard
1/2 cup prepared mustard
2 tablespoons soy sauce
2 tablespoons Gravy Master
1 clove garlic, minced
1/2 teaspoon dried rosemary leaves
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 6 to 7 pound spring leg of lamb, boned, butterflied and trimmed
Put mustard, soy sauce, Gravy Master, garlic, rosemary leaves, ginger and oil into a blender container. Cover and blend until smooth.Grill lamb 4 to 6 inches from hot glowing coals for 30 to 45 minutes, basting frequently with mustard mixture. Turn lamb frequently. Meat thermometer inserted in center of thickest part of meat should register 130F to 135F for medium rare. Remove from grill and let stand 10 minutes, covered, before carving. Makes 8 to 10 servings.
Steamed Spicy Lamb Shanks
8 dried guajillos chiles
8 dried anchos chiles
6 dried pasillas chiles
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 whole cloves
2 bay leaves
4 garlic cloves, peeled
2 tablespoons white vinegar
4 lamb shanks
12 ounce bottle of beer
Wash the chiles and remove the stems, veins and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water. Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight. Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone with kitchen string. Bring beer and 2 cups water to a boil in a large steamer over medium heat. Place shanks on rack above liquid. Cover and steam, add water as needed, until meat falls from bone, about 2 hours. To serve, present shanks in their packages and unfold at the table. Serves 4.
Stuffed Breast of Lamb
1 breast of lamb
1/4 pint dry white wine
Stuffing:
4 ounces bacon, chopped
1 packet of pine nuts
2 ounces bread crumbs
1 egg, beaten
1 pound spinach, steamed briefly
Squeeze all liquid from spinach and chop. Fry the bacon quickly and add pine nuts and stir for another 2 minutes. Stir all the stuffing ingredients together in a bowl and season well. Open out the breast of lamb and lay the stuffing on top of the meat, then roll and tie firmly with string using all available fingers to help in tying the knots. Place in casserole and cover with wine and put the lid on. Cook for 20 minutes at 450F then 250F for a further 2 hours. Place lamb in warming oven, tip the fat from the juices and season. Serve with creamy mashed potatoes and peas.
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