Lamb Recipes

RECIPE FORUM Ingredient Forum
41

ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PUREE

Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match.

1/4 cup olive oil
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 5 1/4-pound boneless leg of lamb, butterflied, trimmed of most fat and sinew
Coarse kosher salt
Fresh mint sprigs
Lima Bean Puree

Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.
Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.

Makes 8 servings.

Sorce; Epicurious: http://www.epicurious.com/recipes/recipe_views/views/231879

42

WINE-BRAISED LEG OF LAMB WITH GARLIC

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: A full-bodied Zinfandel.

1 5 3/4-pound bone-in leg of lamb, well trimmed
4 large garlic cloves, minced, divided
3 large heads of garlic, cut horizontally in half
1 bunch fresh thyme (about 1 ounce)
1 750-ml bottle dry white wine (such as Chardonnay)
2 tablespoons (1/4 stick) butter

Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

Makes 6 servings.

Sorce; Epicurious.com: http://www.epicurious.com/recipes/recipe_views/views/231736

43

GRILLED LEG OF LAMB WITH ROSEMARY SALT

For lamb
1 1/2 cups plain whole-milk yogurt
7 garlic cloves, thinly sliced
2 1/2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon coarsely ground black pepper
1 (5 1/2-lb) piece boneless butterflied leg of lamb
1 1/2 tablespoons kosher salt
For rosemary salt
1 teaspoon finely chopped fresh rosemary
1 tablespoon Maldon sea salt or other flaky sea salt

Special equipment: 8 to 10 (12-inch) wooden or metal skewers; an instant-read thermometer

Marinate lamb:
Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.
Bring lamb to room temperature, about 1 hour.

Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.) Sprinkle with kosher salt.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.

Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125°F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.

Make rosemary salt:
Stir together rosemary and sea salt and serve with lamb.

Cooks’ note:
If you aren’t able to grill outdoors, you can cook lamb in a well-seasoned double-burner grill pan. Omit skewering and cut lamb into 3 or 4 pieces to fit in pan, then grill over moderately high heat, turning over once, 20 to 25 minutes.

Makes 6 generous servings

Sourse; Epicurious
http://www.epicurious.com/recipes/recipe_views/views/109636

44

ROAST LEG OF LAMB WITH FENNEL BUTTER

If you don’t have a heavy roasting pan, you can brown and roast the lamb in a large ovenproof skillet with two-inch-high sides. The seasoned butter can be prepared one day before using. What to drink: A red Bordeaux is the classic accompaniment to roast lamb. Other full-bodied reds, such as Burgundy or an aged Rioja, would also complement this menu.

Seasoned butter
6 tablespoons (3/4 stick) butter, room temperature
3 tablespoons fennel seeds, crushed in plastic bag with mallet
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried crushed rosemary
Lamb
2 tablespoons olive oil
1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed

2 cups dry red wine
1 1/3 cups low-salt chicken broth

Fresh rosemary sprigs (optional)

For seasoned butter:
Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For lamb:
Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter.

Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.

Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.

Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

Makes 6 to 8 servings.

Source Epicurious:
http://www.epicurious.com/recipes/recipe_views/views/107927

45

GRILLED LEG OF LAMB WITH SPICED MUSTARD AND ROSEMARY

Start marinating the lamb one day before you plan to serve it.

1 tablespoon dry mustard
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup frozen apple juice concentrate, thawed
1/2 cup spicy brown mustard (such as Gulden’s)
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
Coarse kosher salt
1 5-pound boneless leg of lamb, butterflied, trimmed of all fat

Nonstick vegetable oil spray

Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.

Makes 8 servings.

Source Epicurious: http://www.epicurious.com/recipes/recipe_views/views/109792

46

HERB-STUFFED LEG OF LAMB

Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring.
Active time: 30 min Start to finish: 1 1/2 hr

1 1/2 cups coarsely chopped fresh flat-leaf parsley
3 garlic cloves
1 tablespoon finely chopped fresh chives
1 (2 1/2-lb) boneless leg of lamb*
1 tablespoon plus 3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 tablespoons olive oil
Special equipment: kitchen string; an instant-read thermometer

Put oven rack in middle position and preheat oven to 350°F.
Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.

Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.

Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.

Cooks’ note:
Lamb can be roasted 1 day ahead and cooled, uncovered, then chilled, wrapped in plastic wrap. Slice while cold, then rewrap and bring to room temperature before serving.

*Available at most supermarkets.

Makes 10 servings (as part of larger meal).

Source Epicurious: http://www.epicurious.com/recipes/recipe_views/views/109313

47

I LOVE TANDOORI !!!

TANDOORI-SPICED LEG OF LAMB

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

1 cup plain whole-milk yogurt
1/4 cup fresh lime juice
3 large garlic cloves, minced
1 tablespoon grated lime peel
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
11/2 teaspoons Hungarian sweet paprika
11/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek (optional)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 6 1/4-pound whole bone-in leg of lamb

Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.

Test-kitchen tip: Be sure to tent the marinated lamb loosely with aluminum foil. When acidic foods come into contact with foil, a chemical reaction can occur that may alter the flavor and color of the dish.

Makes 8 servings.

Source, Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/109172

48

GRILLED BUTTERFLIED LEG OF LAMB AND VEGETABLES WITH LEMON-HERB DRESSING

You’ll want to get this started a day ahead.

Lamb
3/4 cup olive oil
12 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed
Dressing and vegetables
1 cup fresh lemon juice
5 shallots, minced
3/4 cup olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint

6 medium-size zucchini, trimmed, each quartered lengthwise
6 medium-size yellow crookneck squash, trimmed, each cut lengthwise into 1/3-inch-thick slices
3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips
4 medium-size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached
2 cups red Zinfandel

Grilling and serving
Nonstick vegetable oil spray

7 ounces feta cheese, crumbled (about 1 3/4 cups)
Fresh rosemary, thyme, and mint sprigs

For lamb:
Mix first 6 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.
For dressing and vegetables:
Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.

Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing. Arrange red onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.

For grilling and serving:
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.

Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130°F for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.

Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme, and mint sprigs.

Makes 8 to 10 servings

Source, Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/106960

49

Now I’ve tried this one and it is delicious!

ROAST LEG OF LAMB ON A BED OF POTATOES AND WILTED GREENS

Active time: 45 min Start to finish: 2 3/4 hr

1 (6- to 8-lb) leg of lamb, aitchbone removed by butcher and leg left untied
3 large garlic cloves, 2 thinly sliced and 1 minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
4 lb yellow-fleshed potatoes
7 tablespoons extra-virgin olive oil
4 teaspoons salt
1 teaspoon black pepper
2 tablespoons honey
1 1/4 lb mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit.
Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with 4 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2-inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.

Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135°F for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.

While lamb stands, heat remaining 2 tablespoons oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and sauté, tossing with tongs, then add more greens as preceding ones wilt and sauté until all greens are wilted and tender, 5 to 6 minutes total. Season with salt and pepper.

Transfer lamb to a cutting board and carve, then serve with potatoes and greens.

Makes 8 servings.

Source; Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/106267

50

GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY

Roasting the potatoes with the lamb gives them a wonderfully rich, meaty flavor.

1 large lemon
1/3 cup brine-cured green olives (preferably Italian)
4 large garlic cloves
1/4 cup packed fresh flat-leafed parsley leaves
4 tablespoons olive oil
3 pounds boiling potatoes (preferably Yukon Gold)
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving)
For pan gravy
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/2 cup dry white wine
1/2 cup water
Garnish: lemon halves and olive branches

Preheat oven to 450°F.
With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.

Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.

Reduce temperature to 350°F.

Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.

Make gravy:
In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.

Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.

Serves 6 with lamb left over.

Source,Epicurious.com
Green Olive, Lemon, and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy Recipe | Epicurious

51

SPICE-RUBBED BUTTERFLIED LEG OF LAMB

This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

Makes 6 to 8 servings.

Source Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/105306

52

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

(Arrosto di Agnello alla Toscana)
Roasted meats are simple by definition, and in Tuscany they are not just simple, but pure and filled with flavor, too. Lamb is one of the Tuscans’ favorite meats to roast. The seasonings in this recipe reflect the Tuscan countryside, with its wild rosemary and the aroma of garlic in the air. Though garlic is ever-present in the cooking, it is generally used in moderation so that it doesn’t overpower the other flavors.

1 6- to 7-pound leg of lamb, trimmed of excess fat
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs

Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.
Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.

Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.

Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.

Makes 8 servings.

Source Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/103437

53

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC

This recipe can be prepared in 45 minutes or less but requires additional sitting time.
Butterflied leg of lamb can sometimes get a little unwieldy. To secure loose flaps of meat, run 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together. Securing the lamb this way will also help it cook more evenly.

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil Paste
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Make herb rub:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Prepare grill.

Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve with any juices that have accumulated on cutting board.

Serves 8.

Source Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/101877

54

ROAST LEG OF LAMB WITH POTATOES AND ONIONS

(GIGOT D’AGNEAU AUX POMMES DE TERRE ET OIGNONS)

1 6- to 7-pound bone-in leg of lamb, excess fat trimmed
3 large garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
2 teaspoons minced fresh savory or 1 teaspoon dried
1 teaspoon minced fresh rosemary or 3/4 teaspoon dried
1 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 pounds russet potatoes, unpeeled, cut into 1/4-inch-thick rounds
2 1/2 pounds onions, thinly sliced (about 8 cups)
1 3/4 cups beef stock or canned beef broth

Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.

Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.

Serves 6 to 8.

Source Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/101613

55

LEG OF ROASTED LAMB ON POTATO, EGGPLANT, AND TOMATO TIAN

Active time: 30 min Start to finish: 2 1/4 hr

For tian
1 1/2 lb tomatoes, cut crosswise into 1/4-inch-thick slices
1 lb onions, thinly sliced
1 (1-lb) eggplant, cut crosswise into 1/4-inch-thick slices
4 large garlic cloves, chopped
1 1/2 teaspoons dried oregano, crumbled
2 lb boiling potatoes, peeled and cut into 3/4-inch-thick slices
1 teaspoon salt
For lamb
1 (6- to 7-lb) leg of lamb (aitchbone removed by butcher)
3 large garlic cloves, thinly sliced
1/4 cup fresh lemon juice
1 teaspoon dried oregano, crumbled

Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl. Transfer to an oiled shallow 3-quart casserole, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.
Prepare lamb: Trim lamb of all but a 1/4-inch layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.

After tian has been roasting 30 minutes, put lamb on top of vegetables. Roast in middle of oven 30 minutes, then reduce temperature to 350°F.

Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat (do not touch bone) registers 135°F for medium-rare, about 1 1/2 hours. Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving. Spoon off any excess fat from tian and discard. Serve tian with lamb.

Gourmet

Sourtce Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/104890

56

I am looking for a recipe of ingredients for a spicy lamb seasoning to also be used in creating a spicy rice pilaf. Outback Steakhouse’s lamb seasoning is very nice but I have not been able to duplicate it. Can anyone help me?

58

1 (2-1/2 lbs) strip of lamb ribs
Salt and preshly ground peppe to taste
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp tomato puree
1 clove of garlic, pressed

Have the thick, bony side of the strip of lamb cut through in several places when you purchase the ribs. Sprinkle ribs with salt and pepper and place on a rack in a roasting pan, meat side down. Bake in preheated 350 degree oven for 30 minutes, then turn and bake for 30 minutes.

Combine oil, soy sauce, tomato puree, garlic, salt and pepper in a small bowl and brush all the mixture over the ribs. Bake for 30 minutes longer. Cut ribs into serving pieces. Makes about 4 servings.

59

1/4 cup tarragon vinegar
1/2 cup dry white wine
2 Tbsp vegetable oil
1 clove of garlic, pressed
2 Tbsp mixed pickling spice
1/4 tsp crushed rosemary
2 lbs bone lamb shoulder
2 green sweet pepper
2 firm tomatoes, quartered
8 medium mushrooms
1/4 cup butter
1 cup rice
2 Tbsp minced onion
2 cups chicken broth

Combine the vinegar, wine, oil, garlic, pickling spice and rosemary in a jar, then cover and shake well.

Cut the lamb into 1-1/2 inch cubes and place in a shallow bowl. Pour the vinegar mixture over the lamb and mar3inate in the refrigerator for several hours or overnight. Drain the lamb, reserving the marinade.

Cut the green pepper into 1-1/2 inch squares. Alternate the lamb cubes, green pepper squares, tomato quarters and mushrooms on 4 large skewers and brush with the reserved marinade.

Place on a rack in a broiler pan. Broil about 4 inches from the source of heat for 8 to 10 minutes on each side.

Melt butter in a saucepan. Add rce and onion and cook, stirring constantly, until rice is lightly browned. Add chicken broth, the cover and simmer for 20 to 25 minutes or until rice is tender and all the liquid is absorbed. Spoon into a serving dish and place the kebabs on the rice. Makes 4 servings.

NOTE: For less starchy rice, wash the rice in cold water and drain before cooking.

62

Indian Lamb Curry

Ingredients

1 Kilo Lamb (cheap cuts work as well as expensive ones)
5 Medium Potatoes-peeled but not chopped
1 Cup Coconut Cream
1 Onion
1/3 Cup Sweet Chili Sauce
1 Tablespoon Mild Curry Powder

Chop Lamb into bite sized chunks discarding any excess fat. Brown the lamb in a skillet with onions.
Place in slow cooker or large pan.
Add all other ingredients and stir to combine.
If using slow cooker allow to cook for 6 hours or on stovetop for 2 hours checking regularly to ensure not sticking.
Best results will be obtained if now refrigerated and left overnight. This will improve flavor and reduce fat content.
The following day remove with a wooden spoon the layer of fat on top of the curry and discard.
Reheat Curry, serve with Rice, Papadums, Chutney and Plain Yoghurt

This one has more ingredients, but is more authentic.

Indian Rogan Josh
• 600 g lamb , chopped into 2.5 inch pieces
• 3 tbsp garlic and ginger paste
• 3 tbsp oil
• 2 tsp salt
• 1 tsp turmeric powder
• 3 tsp garam masala
• 2 tsp coriander powder
• 2 tsp ground cumin
• 2 tbsp plain yoghurt
• 1 tsp chili powder
• 2 medium onions , finely chopped
• 3-4 peeled canned plum tomatoes
• fresh coriander , to garnish
Fry onion
Add oil into a saucepan and heat on a high heat until it is very hot. Now add in the finely chopped onions and stir fry until the pieces soften and become translucent.

Add pastes
Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden.
Add all of the ground spices and keep stirring while continuing to fry on a high heat.
Add the meat
Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.
Add tomatoes
Add in the canned tomato and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Stir in yoghurt
Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring this to the boil.
Now cover the pan with a lid simmer on a very low heat for 30 minutes. After this, take the lid off and give the mixture a stir.
Simmer and stir every 30 minutes
Replace the lid back on the pan and let it simmer for another 30 minutes. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker – the meat is very tender and the color of the sauce is redder/browner.
Serve hot, garnished with fresh coriander

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I got this recipe from a Greek man in Ft.LAuderdal,Florida. He owned his own Gyro shop and also cooked for several Greek Festivals around the area.

He suggested using Austrailian LAmb as the Aussie butcher the lamb sooner for a milder taste. This is determind by the growth of a bone in the Pelvis that is two piece at birth and grows together as the lambs age. the Aussies butcher before it grows closed.

1 - 3-4 lb Lamb Roast
1 - lemon, Juiced
1 - tbls Oregano
1/4 tsp Dired Basil or fresh
2-3 large cloves garlic, slivered
1/4 cup Olive Oil
1/8 Tsp Dried Mint

Wash and trim LAmb of excess fat and stab with small blade knife to make slits in meat. Into each slit stuff one sliver of garlic. Mix oil, lemon juice, oregano, basil and mint(if used) and mix well then pour over roast making sure it goes into slits. Reserve leftover oil mix for basting.

roast at 350* for two hours or until thickest part of roast checks at 160-170* with instant read thermometer. Allow to sit a bit while preparing side dishes then slice to desired thickness and enjoy