Aromatic Lamb

Printed from Lamb Recipes at http://www.lambrecipes.org/

Ingredients:

1 Large Leg of lamb

3 lb Potatoes

Lemon

Honey.

Olive oil.

Butter.

Rosemary, thyme & oregano.

Water.

Preparation:

* Put the leg of lamb into a large roasting tin. Crush the leaves of 2 or 3 sprigs of rosemary and sprinkle

them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat by hand.

* Rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt.

Leave to marinate for between 4 to 24 hours.

* Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice

over the potatoes.

* Pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2

tablespoons chopped fresh rosemary, 1 teaspoon each fresh chopped thyme and oregano, and some salt

and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at

425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. Lift the meat and turn the potatoes occasionally, and

if necessary, add a little boiling water to the pan to prevent the meat drying out

BBQ Lamb & Goat Loin Chops                                                                                  Ingredients

  1. Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands.
  2. Set aside for about 1 hour to marinate.
  3. Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.

Dolmas Lamb or Goat

Ingredients:

Filling:

1 pound chopped lamb
1/4 cup large bulgar  or rice
1 onion, finely chopped
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup tomato sauce

1 pint jar grape leaves
juice of 1/2 lemon
1 1/2 cups water

Directions:

Combine the chopped lamb, bulgar, onion, salt & pepper and half the tomato sauce in a mixing bowl. Knead the all by hand until they are well blended.

Rinse the grape leaves in cold water to remove the brine. Remove the stems from the grape leaves. Place one leaf on a flat work surface with the smooth side of the leaf face down. Place a heaping tablespoon of the meat mixture on the stem end of the leaf. Fold the two sides of the leaf over the filling and roll the leaf from the stem end to the tip. This should resemble a short cigar after it is rolled. Continue filling and rolling the leaves and place them close together in a saucepan. Cover the dolmades with a small plate to weight them down and keep them from moving. Mix the lemon juice, remainder of the tomato sauce and the water together, then add to the saucepan. Cover the saucepan, bring the liquid to a boil over a moderate flame, then lower the heat and simmer the dolmades for 45 minutes. Serve hot with madzoon (yogurt).

(4 servings)

Owen Family Farm Recipes:

GREEK PIZZA

1lb ground lamb

4 whole wheat pita breads

Herb de Provence salad dressing

½ cup feta cheese

1cup mozzarella grated cheese

½ cup drained artichoke hearts

½ cup shredded parmesan cheese

½ onion caramelized

1 Tbsp. Dried basil

1 tbsp. Dried oregano

1 Tsp. sugar

2 Tbsp. olive oil

Preheat oven to 450 degrees.

Finely shred onion and caramelize in 1 Tbsp. Butter and 2 Tbsp. Olive oil for 20 - 40 min. on med-low heat.  Add a Tsp. of sugar and stir until golden brown.  

Sauté ground lamb in med. Heat with Oregano and Basil until cooked thoroughly.

Place Pita bread on baking pan lined with aluminum foil and cover bread with Herb de Provence dressing.  Top with lamb and cartelized onion. Add artichokes and cheese.  Bake for 10-15 min.

Enjoy!

Grilled Butterflied Leg of Lamb or Goat Recipe

In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast.

Ingredients

Method

1 Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)

2 Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hour

Grilled Lamb Chops

Printed from Lamb Recipes at http://www.lambrecipes.org/

Ingredients:

Rack of lamb.

1 cup of redcurrant jelly.

1 cup of poupon mustard.

1 cup of white wine.

½ cup of butter.

½ cup of minced shallots.

2 teaspoons of crushed rosemary.

Preparation:

Mix the redcurrant jelly and poupon mustard in a suitably sized saucepan and simmer for 5 minutes to melt

the jelly.

Remove the lamb chops from rack and French cut.

Allow the sauce to completely cool. Submerge the chops in sauce and allow to marinade overnight in

refrigerator.

Grill over coals for 5 minutes, basting with sauce as it cooks. Turn once halfway through.

Prepare garnish sauce by browning shallots in butter and stirring in the wine and the crushed rosemary.

Serve the lamb with garnish sauce

OWEN FAMILY FARM RECIPE COLLECTION

LAMB or Goat CURRY WITH COCONUT RICE

2 LBS OF LAMB STEW

FLOUR

CORRIANDER

HOT CURRY POWDER

BASIL

1AND ½ c. CHICKEN BROTH

½ c. COCONUT BROTH

1 LRG. ONION

2 CLOVES GARLIC

1 TBL. BUTTER

WILD RICE

PREPARE OVEN TO 375 DEGREES.

CHOP ONION AND SAUTE IN 2 TBL. OLIVE OIL AND BUTTER.  COOK ON MED. HEAT FOR APPROX. 20MIN.

PLACE FLOUR, SALT, PEPPER, 1 TBL. CORRIANDER AND COAT LAMB EVENLY.  PLACE IN A HOT SKILLET COVERED WITH OLIVE OIL.  BROWN LAMB.  ADD ONION MIXTURE.  ADD 2 TBLS. FLOUR AND 2 TBL. CURRY POWDER.  COOK UNTIL SAUCE THICKENS. ADD MORE CURRY AS DESIRED.

COOK WILD RICE ACCORDING TO DIRECTIONS ( REPLACE WATER FOR ½ COCONUT MILK AND ½ CHICKEN BROTH).

PLACE LAMB MIXTURE IN OVEN WITH A COVERED LID AND COOK FOR 1 HR.

SERVE LAMB OVER RICE AND ENJOY!

Ed and Deborah Owen

`Lamb or Goat Loin Chops

This lamb recipe has a very Greek-style to it. These lamb & Goat chops are loaded with tenderness and flavor.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

Preparation:

Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.

Lamb or Goat Osso Bucco

Lamb or Goat shanks are a bone-in cut; heavily muscled, and covered with fat. Literal translation of Osso Bucco means hole in the bone and it comes from the shin area of the leg This requires a long moist cooking method like braising, to achieve a tender succulent end result. During the afore mentioned cooking process, the marrow in the center of the bone melts in the roasting liquid and completes the hole in the bone Italian namesake.

The first part of the braising process requires you to sear the shanks in fat to achieve a flavorful exterior crust. The second part involves covering with broth and simmering for hours to slowly cook and break down tough striated muscles and connective tissue.

The many regions in Italy produce different and tasty variations, but all share similar technique when it comes to the approach of cooking this particular recipe.

The searing process is started by seasoning with salt, herbs and usually flour. It also requires browning in hot olive oil on all sides. This not only intensely flavor the outside of the meat, but ultimately colors and infuses the cooking juices.

After this searing process, wine or broth is added to deglaze or help remove browned bits on the bottom of the cooking vessel. This is another component in the ultimate flavor and color of the sauce. After deglazing and covering with additional liquid the meat and pan are covered and left to cook at 325 - 350 for a few hours or longer until the meat literally falls off the bone.

For the Osso Bucco:

  1. Season lamb shanks with salt and pepper.
  2. Combine flour and thyme and dredge shanks in mixture.
  3. Heat oil in a skillet large enough to cook both shanks. Brown the lamb nicely on all sides and remove from pan.
  4. Sauté diced root vegetables until translucent. Add remaining flour and toast for a few minutes.
  5. Deglaze with red wine and add beef stock, nutmeg and cinnamon.
  6. Cover the lamb shanks with vegetables and broth in an oven proof dish.
  7. Cover and bake in the oven two hours until the lamb is very tender.
  8. Check seasoning and plate lamb over the vegetable mixture on serving plates.

Italian Lamb Stew

       DIRECTIONS

  1. Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.
  2. Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.

Lamb with Blackberry Sauce

Printed from Lamb Recipes at http://www.lambrecipes.org/

Ingredients:

1 ½ teaspoon of chopped shallots.

1 clove garlic.

1 teaspoon of olive oil.

2 cups of blackberry pulp.

2 teaspoons of honey.

1 whole clove.

1 teaspoon of cardamom.

1 jalapeño pepper, seeded and diced.

1 ½ cups of Port wine.

4 lamb chops.

Preparation:

Sauté the chopped shallots and garlic in hot olive oil until translucent.

Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.

Reduce to half, then add the add remaining ingredients.

Grill the lamb chops for about 4 minutes each side for medium.

Serve with sauce

Saratoga Chop

Lamb with Mint Gremolata

4 lamb saratoga chops, or same quantity lamb loin chops (about 1.5 lbs.)
1 tbsp. salt
1 tsp. freshly ground black pepper
1 cup chopped mint leaves
3 large cloves garlic
zest of 1 lemon
2 tbsp. olive oil

Preheat your grill to medium-high. Sprinkle the chops with salt and pepper on both sides then place them on the grill. Let the chops cook for 7 minutes on each side, or until they’re charred on the outside and quite pink on the inside.

Since the thickness of your chops and the heat of your grill will vary, check them often. They should be springy when you poke them with tongs, but not too springy. (Hope that helps!)

While your chops are cooking, make the gremolata by combining the ingredients in a small bowl.

When your chops are ready, serve them with a big spoonful of gremolata over them.

Makes 4 servings.

Braised lamb steaks with creamy mash

Simple ingredients and an easy-to-follow recipe

RECIPE DETAILS

Ingredients

3 tbsp sunflower oil
2 onions, very thinly sliced
6 lamb leg steaks (or 12 small lamb cutlets)
1 bottle red wine
1 tbsp redcurrant jelly
King Edward or Maris Piper potatoes for mash
Butter
Milk
Parsely
Salt and pepper

Preparation

  1. Heat oil in large frying pan, sauté onions until turning golden.
    2. Put in ovenproof dish (which has a lid).
    3. Brown cutlets on both sides and put on top of onions.
    4. Pour wine into the frying pan and stir in the redcurrant jelly.
    5. Bubble for a few minutes until well mixed together, season and pour over onions and meat.
    6. Bake in the oven proof dish with the lid on in moderate oven 180°C or gas mark 4 for about 40 mins.
    7. Boil and mash the potatoes before the lamb is ready.
    8. Season the mash well, adding butter, milk and chopped parsley.

Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & MintStuffing

Ingredients:



Directions:

Preheat oven to 190°C.                                                                                                   Place lamb on a board, remove any butcher's string or elasticated bands and unroll. Spread couscous stuffing evenly over meat.Roll and secure with elasticated band or butcher's string.                                                                                                            Gather the 'escaped' stuffing and stuffed them back through the sides.