Lamb Recipes

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Greek Style Lamb Roast

1 tablespoon lemon juice
1 tablespoon honey
3/4 teaspoon garlic powder, divided
1/2 teaspoon dried thyme, crushed
2 to 2-1/2 pounds American Lamb boneless leg roast, rolled and tied
1/2 10-ounce package frozen, chopped spinach, thawed and squeezed dry
8 green onions, finely chopped
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano, crushed
1/2 cup crumbled feta cheese (about 2 ounces)
2 tablespoons fine dry bread crumbs

Directions:
For rub, combine lemon juice, honey, 1/2 teaspoon garlic powder and thyme. Rub on all surfaces of lamb roast. Combine spinach, green onions, oregano and 1/4 teaspoon garlic powder; mix well. Stir in feta cheese and bread crumbs. Untie lamb roast and place skin-side down on a flat surface. Cut meaty part of roast as necessary to allow it to lie as flat as possible. Do not cut through skin-side of roast. Place stuffing onto roast pressing into meat. Roll up and tie securely. Place on rack in a roasting pan. Roast in 325 degrees F oven for 20 to 25 minutes per pound or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve.

Grilled Butterflied Leg Of Lamb

Ingredients:

1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional)

Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours. Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.

B-man :smiley:

Lamb with Scallions

This simple-to-cook lamb dish has a distinctly Asian influence. Serve it with your favorite rice and vegetable or salad.

Makes 4 servings

Ingredients:

Marinade:

1 tablespoon soy sauce
2 tablespoons rice wine or sherry
1 tablespoon 5-spice powder

1 pound boneless leg of lamb, in 3/4-inch cubes
4 scallions, cut into quarters

Sauce:

1 tablespoon soy sauce
1 tablespoon rice wine or sherry
2 teaspoons sesame oil

Preparation:

Prepare the grill. Mix the marinade ingredients. Marinate the lamb in refrigerator for approximately 30 minutes.

While lamb is marinating, soak the skewers in cold water and mix the sauce ingredients. Thread the lamb cubes on a skewer, alternating with scallion pieces. Cook for five minutes, turn and cook for another five minutes.

While lamb is cooking, combine the sauce with the remaining marinade. Bring to a boil in a saucepan over medium heat and reduce to a simmer and cook for five minutes. Serve with the lamb.

B-man :smiley:

Crockpot Rustic Lamb Stew

The original recipe here called for rutabagas, but I changed it to potatoes and added herbs.

Ingredients:

1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 teaspoons vegetable oil (I use olive)
1/2 teaspoon thyme
1 teaspoon rosemary, crushed
1 large onion, sliced thin
2 cups water
1 cup baby carrots (1/2 pound or as many as you want)
2 cups diced potatoes
1 cup frozen peas, thawed

Yield: 4 servings

10 hours 10 minutes total (approx.) … 10 mins prep

Sprinkle lamb with 1/2 t salt and the pepper.
Coat with flour.
Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
Brown lamb a few pieces at a time in the hot oil.
Remove to crock pot with slotted spoon.
Reduce heat to medium.
Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
Stir in the water scraping up browned bits on bottom of pot.
Transfer onion mixture to the crock pot; add carrots and potatoes.
Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.

Note: this can also be simmeredd in a Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

B-man :smiley:

Lamb Chops with Herbes De Provence

Herbs De Provence make these lamb chops superb. and you can’t beat bbq’d!!

Ingredients:

8 lamb chops, 3/4 to 1 1/4 inch thick
1/4 cup extra virgin olive oil
salt and pepper
Herbes de Provence
2 tablespoons basil
2 tablespoons thyme
1 tablespoon savory
2 teaspoons rosemary
1 teaspoon tarragon
1 teaspoon lavender
1 teaspoon fennel

Yield: 4 servings
13 minutes total (approx.) … 5 mins prep

Nick edges of chops in several places to prevent curling.
Brush olive oil on both sides of chops.
Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
Rub seasonings into chops.
Grill over high heat 3 to 4 minutes per side for medium rare.
The chops should register 135 degrees at the thickest part.
Transfer to a platter and set aside for a few minutes before serving.
Sprinkle with remaining herbs.

B-man :smiley:

Honey Lamb Chops

Mustard and honey flavor these lamb chops.

Number of Servings: 6

Ingredients:

honey… 2 Tbsp
fresh lemon juice… 2 Tbsp
minced fresh rosemary… 2 Tbsp
Dijon mustard… 1/2 tsp
minced garlic… 1 tsp
onion powder… 1 tsp
dry mustard… 1/2 tsp
5-oz lamb chops, trimmed of fat… 6 slices
sprigs fresh mint… 6 sprigs

1 Combine all ingredients except the lamb chops and mint in a small bowl and microwave for 1 minute.

2 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.

3 Garnish with mint and serve.

B-man :smiley:

Middle Eastern Lamb Slow Cooker Soup

Servings | 4
Preparation Time: 20 min
Cooking Time: 480 min

Looking for something a bit more exotic? Add a pinch of saffron threads, available in gourmet food stores and finer supermarkets, with the seasonings to tint this stew gold. They’ll also give it a slightly hot-sweet taste.

Ingredients

1 pound lean leg of lamb, stew meat, cut in 1-inch chunks
1/2 cup canned beef broth
1 large onion(s), chopped
1 large garlic clove(s), minced
14 1/2 oz canned diced tomatoes, undrained
15 oz canned garbanzo beans, drained and rinsed
2 tsp ginger root, freshly grated
1/2 tsp ground cinnamon
1 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lemon juice

Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours.

Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)

B-man :smiley:

Moroccan Lamb with Cumin and Cilantro

Ingredients:

Marinade:

1 small onion, peeled and quartered
4 large cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 teaspoon ground black pepper
3 tablespoons fresh lemon juice
2/3 cup olive oil
2 tablespoons minced cilantro
2 pounds leg of lamb

Into the work bowl of a food processor fitted with the metal blade, place the onion, garlic, cumin, paprika, ginger, cayenne pepper and the black pepper; purée.

Add the lemon juice, olive oil and minced cilantro. Pulse to mix.

Cut lamb into 1 inch cubes and marinate in the above mixture at room temperature for 4 hours. Thread onto skewers and grill.

B-man :smiley:

New England Lamb Bake

Makes 6 to 8 servings

Ingredients:

1 tablespoon canola oil
2 pounds boneless lean lamb
1 onion, chopped
1/4 cup all-purpose flour
5 cups chicken broth
2 carrots, sliced
2 leeks, cut into 2 inch pieces
2 tablespoons minced fresh parsley, divided
1 bay leaf
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 potatoes, peeled and sliced
1/4 cup butter

In a large Dutch oven, heat oil. Brown lamb and onion. Stir in flour, mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan.

Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter.

Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.

B-man :smiley:

Fruit-Braised Lamb Shanks

Yield: 5 servings

Ingredients:

1 Tbs butter
1 Tbs vegetable oil
2 lamb shanks, about 1 1/2 to 2 pounds
1/2 onion, minced
1 clove garlic, minced
1 fresh or 1/2 dry bay leaf
1 tsp fresh thyme leaves
1 Tbs flour
1 Tbs turmeric
1/2 tsp dried chili flakes
3/4 cup dry white wine, such as Chardonay or Sauvignon Blanc
2 cups chicken broth
2 peaches, peeled, pitted and coarsely chopped
2 nectarines, pitted and coarsely chopped
2 plums, pitted and coarsely chopped

In a medium skillet with a lid, melt the butter over medium heat
and add the oil.

Add the shanks and sauté them for 3 to 4 minutes on each side.

Remove the shanks and set aside. Discard all but 2 tablespoon of
fat from the pan. Stir constantly for 2 to 3 minutes to release any
bits stuck to the pan.

Return to medium heat and add the onion and garlic. Sauté 1 to 2
minutes, then add the bay leaf and thyme and sprinkle with the
flour, turmeric and chili flakes. Stir for 1 to 2 minutes, then add
the wine.

Add 1 1/2 cups of the chicken broth and return the shanks to the
pan. Reduce the heat to low and cover.

Simmer for 1 1/2 hours, then add the fruit and continue to cook for
another 45 minutes to 1 hour, until the meat is tender and can be
pulled away from the bone. Stir occasionally while cooking, basting
the shanks with the sauce.

As the sauce thickens, the sugar in the fruit will cause it to
stick to the pan, so stir more frequently. Add more broth if
necessary.

When the shanks are done, remove them from the pan and pull away or
cut off the meat. Discard the bone. Skim the surface fat from the
sauce.

Return the meat to the sauce and cook over low heat for 3 to 4
minutes, just enough to heat the meat through. Serve immediately.

B-man :smiley:

Crown Roast of Lamb with Rosemary

Yield: serves 5

Ingredients:

1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons fresh oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil
Fresh parsley (for garnish)

Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt, and black pepper in small bowl. Place crown roast of lamb on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).

Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.

B-man :smiley:

Leg of Lamb with Garlic Sauce

This lamb is fabulous! Dont let the amount of garlic scare you
away…it cooks up very nicely.

Yield: makes 6 servings

1 leg of lamb, about 5 lbs
6 cloves garlic, cut into slivers plus 20 whole cloves
3 tablespoons olive oil
salt & fresh ground pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
1/2 cup beef broth, plus extra if needed (see below)

  1. Preheat oven to 350 degrees.

  2. Make shallow slits all over lamb and insert garlic slivers into
    slits. Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
    Place lamb in roasting pan on a rack.

  3. Roast lamb for about 1 hour and 20 minutes, or until temperature
    reaches 140 degrees when thermometer is inserted for medium rare, or
    longer if you like it more well done. You may want to check it early to
    ensure not to overcook. Remember lamb will continue to cook while it
    rests.

  4. While the lamb is roasting, combine the whole garlic cloves, 1/2
    cup wine and 1/2 cup broth over medium high heat. Bring to a boil,
    reduce heat to medium low and simmer until garlic cloves are very soft
    when tested with a fork, about 15 to 20 minutes.

  5. Transfer to a blender or food processor and puree until smooth.

  6. When the lamb is done, remove to a platter and tent with foil.

  7. Add the garlic puree to the juices in the roasting pan and heat
    on the stove top. (If using a pan that is not stove top safe, combine
    the juices and the garlic puree in a small saucepan to heat). Add
    additional broth if needed to thin to your liking. Adjust the
    seasonings at this point if needed.

  8. Carve the lamb and serve with garlic sauce on the side.

B-man :smiley:

McGinnis-Barndt Leg of Lamb

Do as instructed below and you will have the best leg of lamb you have ever had. It really is very simple.

1 leg of lamb
salt, pepper and ginger to taste
5 to 7 slices bacon

Trim all the fat off the meat. Mix the salt, pepper, and ginger and rub this on the meat. Then put the bacon on top of the spice mix on the leg of lamb. Put this in a roasting pan and cook it 20 minutes to the lb.

B-man

Stuffed, Rolled Leg of Lamb

Ask your butcher to bone and butterfly a “short leg” of lamb
(most of the hip bone already has been removed). It will be
easier to prepare the roast at home if you also ask the butcher
to roll and tie it for you. You will have to untie and unroll
it in order to stuff it, but it will be much simpler to reroll
it following the butcher’s configuration.

Ingredients:

1 boned and butterflied leg of lamb (about 5 lbs.)
Vegetable oil
1/2 cup chopped onion
2 cups cubed day-old white bread (about 3 slices)
3 tablespoons Dijon mustard
3 cloves garlic, cut in thin slivers
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon salt
Coarsely ground black pepper
1 tablespoon honey

Trim fat from lamb and lay meat flat with cut side up. Pound meat
if necessary to make it relatively even in thickness.

Heat 2 tablespoons oil in frying pan and saute onion until
translucent. Remove from heat and toss with bread cubes.

Spread mustard over surface of meat. Sprinkle with garlic, rosemary,
thyme, salt and a generous amount of coarse black pepper. Press
onion/bread mixture over surface of meat.

From narrow end, roll up meat, enclosing stuffing and tucking in
any protruding pieces of meat. Tie securely in several places with
kitchen twine so that roast is as compact as possible.

Brush outside surface with vegetable oil, then with honey.
Place meat on a rack in a shallow roasting pan and roast in a
325 degrees oven about 17-20 minutes per pound for medium-rare.
Let stand 15 minutes before slicing.

B-man :smiley:

Irish Lamb Stew

Ingredients:

2 lbs. boned lamb, sliced, 1/4 inch slices (leave a little fat)
2 lbs. peeled potatoes, thinly sliced
3 large onions, thinly sliced
salt and pepper, each layer to taste
2 tablespoons fresh parsley, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 cup water
1 cup flat beer
Additional chopped parsley

Preheat oven to 275F. Layer the potatoes, meat and onions in a large
casserole, starting and finishing with a layer of potatoes. Season
each layer with salt, pepper, parsley and thyme. Add water and beer;
cover tightly. Cook in preheated oven for 2 1/2 hours; shake
occasionally to prevent sticking, and check liquid now and then. Do
not add unless absolutely necessary. The potatoes will thicken the
finished stew so it should not be too runny.

Just before serving, remove lid and brown the top under a hot
broiler and sprinkle with additional parsley. The potatoes on top
should be brown and crisp.

B-man :smiley:

Greek Lamb Casserole

Yield: makes 6 servings.

Ingredients:

2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplant, peeled and cut into -inch chunks
3/4 cup water
10 ounces well-trimmed lamb shoulder, diced
1 can (28 ounces) crushed tomatoes
3/4 cup chopped fresh mint
3/4 cup chopped fresh dill
3/4 teaspoon salt
12 ounces orzo
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add eggplant and water and cook, stirring frequently, until eggplant is tender, about 5 minutes. Add lamb and cook until no longer pink, about 3 minutes.

Stir in tomatoes, cup of mint, cup of dill, and salt and bring to a boil. Reduce to a simmer, cover and cook 20 minutes, or until lamb is tender.

Meanwhile, cook orzo according to package directions. Drain.

Preheat oven to 350 degrees. Combine yogurt, flour and egg whites in small bowl.

Stir drained orzo into lamb mixture. Spoon mixture into 11-by-7-inch baking dish. Cover and bake 10 minutes. Uncover dish and spoon yogurt mixture over top. Bake until pasta is piping hot, about 20 minutes. Sprinkle remaining cup mint and cup dill on top and serve.

Cook’s tip: To make this dish ahead, bake it, let it come to room temperature, cover and refrigerate. To reheat, spray foil with cooking spray,cover, and reheat in a 300-degree oven until heated through, about 30 minutes.

B-man :smiley:

Lamb Parmesan

Ingredients:

16 oz. Lamb Chops
1/4 cup Parmesan cheese
4 oz. Olive oil
2 cloves Garlic, minced
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Salt, to taste
1 teaspoon Ground Pepper, to taste

Mix all the ingredients together to make marinade. Set the lamb in the mixture. Toss a bit to cover. Let set for a minimum of 1 hour at room temp.

Grill for approx 20 min. Depends on grill or oven. Cook until internal temp is 170F.

B-man :smiley:

Braised Lamb With Garlic and Cinnamon

Yield: 4 servings

Ingredients:

1 tablespoon extra virgin olive oil
2 pounds lamb, preferably from the shoulder,
cut into 1- to 2-inch chunks
Salt and pepper to taste
5 or 6 cloves garlic, peeled and slivered
6 3-inch pieces of cinnamon
1 cup dry white wine, stock or water
4 plum tomatoes (canned are fine), chopped
1 lemon, quartered

  1. Put oil in a large, deep skillet over medium-high heat. A minute
    later, add as many chunks of lamb as will fit without crowding
    (cook in batches, if necessary). When meat browns (3 to 4 minutes)
    turn chunks and sprinkle them with salt and pepper. Adjust heat so
    pieces brown as rapidly as possible without burning. After each
    has browned on 2 sides, remove from pan and add another piece or
    two until all meat has been browned (10 to 15 minutes).

  2. When all meat has been removed from pan, turn off heat and allow
    the pan to cool a bit. Turn heat back to medium and add garlic and
    cinnamon. Cook for about 30 seconds, then add the wine; raise heat
    to high and let wine bubble away for a minute. Add the tomatoes
    and cook, stirring occasionally, for about a minute. Return meat
    to pan and cover; adjust heat so mixture bubbles very gently. (If
    it cooks too quickly, you may have to add a little water.)

  3. Cook, undisturbed, until meat is very tender, about 1 1/2 hours.
    Taste and adjust seasoning, then serve over rice or buttered
    noodles, with lemon wedges.

B-man :smiley:

Roasted Rack of Lamb

Yield: serves 4

INGREDIENTS:

1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Note:

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

B-man :smiley: