Pretty Darn Good Recipes!
Mediterranean Lamb Meatballs
Ingredients
1 pound ground lamb
¼ cup, finely chopped white onion (make it really fine)
1 tablespoon, finely chopped fresh mint
1 tablespoon, finely chopped fresh cilantro
1 tablespoon, finely chopped garlic
½ teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon coriander
1-1/2 teaspoon salt
Mix together meatball mixture with hands, and form balls (between 20-30 depending on size)
Let sit overnight or for a few minutes
Preheat oven to 375
Bake for 15-20 minutes until cooked through
- See more at: http://www.americanlamb.com/consumer/mediterranean-american-lamb-meatballs-with-yogurt-dipping-sauce/#sthash.WdS2GhwF.dpuf
Ingredients
1 pound ground lamb
¼ cup, finely chopped white onion (make it really fine)
1 tablespoon, finely chopped fresh mint
1 tablespoon, finely chopped fresh cilantro
1 tablespoon, finely chopped garlic
½ teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon coriander
1-1/2 teaspoon salt
Mix together meatball mixture with hands, and form balls (between 20-30 depending on size)
Let sit overnight or for a few minutes
Preheat oven to 375
Bake for 15-20 minutes until cooked through
- See more at: http://www.americanlamb.com/consumer/mediterranean-american-lamb-meatballs-with-yogurt-dipping-sauce/#sthash.WdS2GhwF.dpuf
Slow Cooker Lamb Roast
(New twist to an old Favorite)
I've used this recipe with beef for years. Since the lamb roast is smaller, I used a smaller Crock Pot and amount of ingredients.
1 Lamb roast
3-4 medium red potatoes cut into pieces
1 cup baby carrots
1/2 cup onion chopped
1 cup sliced mushrooms
1/2 cup chopped celery
1 package dry onion soup
1 can cream of mushroom soup
Put lamb roast in Crock Pot. Then, place potatoes, carrots, onion, mushrooms, and celery on top. Mix the package of dry onion soup with the cream of mushroom soup in a bowl. Once mixed, spoon on top of lamb and vegetables. Cover and cook at least 8 hours on low. We like cornbread as a side.
Madeleine Approved Roasted Rack of Lamb
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 rack of lamb, trimmed and frenched (See this Youtube video to learn how to french a rack of lamb. It's the one I learned from! http://www.youtube.com/watch?v=MDrsx04dgrs) I saved the parts left over to make a stew- see recipe below.
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Directions: 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. (Side note: I sauted the onions, garlic, and rosemary with oil and a splash of Worcestershire and basalmic vinegar and then tossed in the bread crumbs.) 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.
Print or read more at: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=45641&origin=detail&servings=4&metric=false
Herbed Lamb Stew
4 main dish servings
1 pound lamb stew meat cut into 3/4" cubes
2 tablespoons cooking oil
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 teaspoon dried marjoram, crushed
1 bay leaf
2 cups peeled potatoes cut into cubes
1 1/2 cups sliced carrots
1 1/2 cups celery cut into slices
1/2 cup chopped onion
1/2 cup sour cream
3 tablespoons all-purpose flour
In a large saucepan brown meat, half at a time, in hot oil. Drain fat. Return all meat to pan. Add broth, wine, garlic, marjoram, bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer 20 minutes or till nearly tender. Stir in potatoes, carrots, celery, and onion. Return to boiling; reduce heat. Discard bay leaf. Mix sour cream and flour. Stir 1/2 cup of the hot liquid into sour cream mixture. Return to pan. Cook and stir till bubbly. Cook and stir 1 minute.
Goes great with cornbread!
Recipe from Better Homes and Gardens New Cook Book, 1989.
Lamb Chops with Garlic-Rosemary Sauce
Yield: 4 servings
2 garlic cloves
4 lamb shoulder chops (each about 3/4 inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter
Directions
Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
Print or read more at: http://www.foodnetwork.com/recipes/lamb-chops-with-garlic-rosemary-sauce-recipe.html?oc=linkback
Greek Roast Lamb
Light, lemony, and delicately savory, serve this lamb roast along mashed potatoes and an olive salad.
Ingredients:1 (4-pound) leg of lamb
2 cloves garlic, peeled, halved
1 teaspoon sea salt
Black pepper, to taste
¼ cup fresh lemon juice
3 tablespoons butter, melted
1 medium onion, finely chopped
1 cup dry white wine
½ cup water
18 small white potatoes
¼ cup olive oil
Directions:
1) Preheat oven to 325°F.
2) Make 4 small slits in lamb; insert garlic into slits. Season lamb to coat with salt and pepper. Combine lemon juice and butter in a small bowl; brush liberally over lamb to coat.
3) Place lamb in a roasting pan; add onion, wine, and water. Cover and bake 2 hours.
4) Remove lamb from oven; increase heat to 375°F. Toss potatoes in oil; add to roasting pan. Bake until lamb is cooked through, an additional 60 to 90 minutes, basting with pan juices every 15 minutes. Serve warm.
Print or read more at: http://www.lambrecipes.org/
Incredible Slow Roasted Shoulder of Lamb
Servings: 6
Ingredients:
Lamb
1 (2 kg) lamb shoulder, bone in (ask the butcher to score lightly between the bones for you)
1 bunch fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic, unpeeled (use 2 bulbs if you love garlic)
olive oil
sea salt, crushed
black pepper, freshly ground
Sauce
1 tablespoon flour
500 ml chicken stock (from a can or carton is fine)
2 tablespoons capers, soaked, drained and chopped (optional, I hate capers, so I leave them out)
1 bunch fresh mint, leaves picked off and very finely chopped (a large bunch, or 2 small bunches)
2 tablespoons red wine vinegar
Directions: (Don't let the length scare you away. It's worth it!)
1 First, preheat your oven up as hot as it will go.
2 Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
3 Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
4 Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
5 Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
6 Sprinkle with sea salt and black pepper and rub into the lamb.
7 Scatter the rest of the rosemary and garlic cloves on top of the lamb.
8 Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
9 Immediately turn the heat down to 170°C (325°F) or slightly lower if your oven is fan forced - I cooked mine at 160°C in my fan forced oven.
10 Cook for four hours.
11 When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
12 Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
13 Cover meat and keep warm while you prepare the sauce.
14 Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
15 Remove the roasted garlic cloves to a plate and let them cool a little.
16 Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
17 Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
18 Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
19 Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
20 Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
21 Now add the finely chopped mint and the red wine vinegar and the capers if using.
22 Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
23 Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.
Print or read more at: http://www.food.com/recipe/incredible-slow-roasted-shoulder-of-lamb-277732?oc=linkback">http://www.food.com/recipe/incredible-slow-roasted-shoulder-of-lamb-277732?oc=linkback</a>
(New twist to an old Favorite)
I've used this recipe with beef for years. Since the lamb roast is smaller, I used a smaller Crock Pot and amount of ingredients.
1 Lamb roast
3-4 medium red potatoes cut into pieces
1 cup baby carrots
1/2 cup onion chopped
1 cup sliced mushrooms
1/2 cup chopped celery
1 package dry onion soup
1 can cream of mushroom soup
Put lamb roast in Crock Pot. Then, place potatoes, carrots, onion, mushrooms, and celery on top. Mix the package of dry onion soup with the cream of mushroom soup in a bowl. Once mixed, spoon on top of lamb and vegetables. Cover and cook at least 8 hours on low. We like cornbread as a side.
Madeleine Approved Roasted Rack of Lamb
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 rack of lamb, trimmed and frenched (See this Youtube video to learn how to french a rack of lamb. It's the one I learned from! http://www.youtube.com/watch?v=MDrsx04dgrs) I saved the parts left over to make a stew- see recipe below.
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Directions: 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. (Side note: I sauted the onions, garlic, and rosemary with oil and a splash of Worcestershire and basalmic vinegar and then tossed in the bread crumbs.) 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.
Print or read more at: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=45641&origin=detail&servings=4&metric=false
Herbed Lamb Stew
4 main dish servings
1 pound lamb stew meat cut into 3/4" cubes
2 tablespoons cooking oil
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 teaspoon dried marjoram, crushed
1 bay leaf
2 cups peeled potatoes cut into cubes
1 1/2 cups sliced carrots
1 1/2 cups celery cut into slices
1/2 cup chopped onion
1/2 cup sour cream
3 tablespoons all-purpose flour
In a large saucepan brown meat, half at a time, in hot oil. Drain fat. Return all meat to pan. Add broth, wine, garlic, marjoram, bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer 20 minutes or till nearly tender. Stir in potatoes, carrots, celery, and onion. Return to boiling; reduce heat. Discard bay leaf. Mix sour cream and flour. Stir 1/2 cup of the hot liquid into sour cream mixture. Return to pan. Cook and stir till bubbly. Cook and stir 1 minute.
Goes great with cornbread!
Recipe from Better Homes and Gardens New Cook Book, 1989.
Lamb Chops with Garlic-Rosemary Sauce
Yield: 4 servings
2 garlic cloves
4 lamb shoulder chops (each about 3/4 inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter
Directions
Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
Print or read more at: http://www.foodnetwork.com/recipes/lamb-chops-with-garlic-rosemary-sauce-recipe.html?oc=linkback
Greek Roast Lamb
Light, lemony, and delicately savory, serve this lamb roast along mashed potatoes and an olive salad.
Ingredients:1 (4-pound) leg of lamb
2 cloves garlic, peeled, halved
1 teaspoon sea salt
Black pepper, to taste
¼ cup fresh lemon juice
3 tablespoons butter, melted
1 medium onion, finely chopped
1 cup dry white wine
½ cup water
18 small white potatoes
¼ cup olive oil
Directions:
1) Preheat oven to 325°F.
2) Make 4 small slits in lamb; insert garlic into slits. Season lamb to coat with salt and pepper. Combine lemon juice and butter in a small bowl; brush liberally over lamb to coat.
3) Place lamb in a roasting pan; add onion, wine, and water. Cover and bake 2 hours.
4) Remove lamb from oven; increase heat to 375°F. Toss potatoes in oil; add to roasting pan. Bake until lamb is cooked through, an additional 60 to 90 minutes, basting with pan juices every 15 minutes. Serve warm.
Print or read more at: http://www.lambrecipes.org/
Incredible Slow Roasted Shoulder of Lamb
Servings: 6
Ingredients:
Lamb
1 (2 kg) lamb shoulder, bone in (ask the butcher to score lightly between the bones for you)
1 bunch fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic, unpeeled (use 2 bulbs if you love garlic)
olive oil
sea salt, crushed
black pepper, freshly ground
Sauce
1 tablespoon flour
500 ml chicken stock (from a can or carton is fine)
2 tablespoons capers, soaked, drained and chopped (optional, I hate capers, so I leave them out)
1 bunch fresh mint, leaves picked off and very finely chopped (a large bunch, or 2 small bunches)
2 tablespoons red wine vinegar
Directions: (Don't let the length scare you away. It's worth it!)
1 First, preheat your oven up as hot as it will go.
2 Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
3 Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
4 Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
5 Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
6 Sprinkle with sea salt and black pepper and rub into the lamb.
7 Scatter the rest of the rosemary and garlic cloves on top of the lamb.
8 Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
9 Immediately turn the heat down to 170°C (325°F) or slightly lower if your oven is fan forced - I cooked mine at 160°C in my fan forced oven.
10 Cook for four hours.
11 When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
12 Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
13 Cover meat and keep warm while you prepare the sauce.
14 Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
15 Remove the roasted garlic cloves to a plate and let them cool a little.
16 Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
17 Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
18 Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
19 Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
20 Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
21 Now add the finely chopped mint and the red wine vinegar and the capers if using.
22 Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
23 Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.
Print or read more at: http://www.food.com/recipe/incredible-slow-roasted-shoulder-of-lamb-277732?oc=linkback">http://www.food.com/recipe/incredible-slow-roasted-shoulder-of-lamb-277732?oc=linkback</a>