Crown Roast with Oven Roasted Vegetables
Instructions:
Rinse lamb roast, pat dry, and set on a metal rack in a shallow pan (at least 10 in. square). Mix ground cumin and 1/2 teaspoon each salt and pepper; rub onto roast, inside and out.
Bake lamb in a 450º regular or convection oven until a thermometer inserted horizontally through roast into center of thickest part reads 145º to 150º for rare, 35 to 40 minutes, or 155º for medium-rare, 40 to 45 minutes. If bone tips start to scorch, drape them with foil.
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, shake pine nuts frequently until lightly browned, about 3 minutes; pour into a small bowl.
To pan, add onion and sausages; stir frequently over high heat, breaking meat into small pieces, until lightly browned, about 10 minutes. Add broth and cover; when boiling, stir in peas and cover. When boiling again, stir in couscous, cover, and remove from heat. Let stand in a warm place 10 to 20 minutes.
As lamb roasts, in a food processor or with a knife, finely chop parsley, mint, and dill (or crumble dried herbs) and mix.
Transfer roast to a platter; keeping it warm, let rest 5 to 10 minutes. Stir herb mixture into hot couscous; fill center of roast with some of the couscous and spoon remainder around the meat. Sprinkle couscous with pine nuts. Cut lamb between ribs and serve chops with couscous. Add more salt and pepper to taste.
Lamb Kabobs
Ingredients:
16 pear or cherry tomatoes
In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
Preheat the grill or a grill pan on high.
On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.
*Cook's Note: if using wooden skewers, be sure to soak them in water for at least 30 minutes before placing on the grill.
Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.
Rack of lamb with Bliss Potatoes
Bliss Potatoes:
Haricot Vert (A green string bean with French attitude):
Sauce:
1 tsp. Parsley; Finish with chopped parsley
Mustard-Herb Crusted Lamb
Special equipment: an instant-read thermometer
Preparation:
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
Moroccan Lamb
VINDALOO CURRY SAUCE
(serving for 4 persons as part of a full Indian dinner)
Ingredients:
Gently fry onions in a medium saute pan about 5 minutes over low heat. Turn heat up to medium, and add ginger, garlic, cumin seeds and peppers and continue cooking until onions are translucent, about another 5 minutes. Add cloves, peppercorns, cinnamon, brown sugar and cinnamon stick. Cook another 10 minutes.
Meanwhile, press tamarind mixture through sieve and extract as much liquid as possible. Add tamarind juice to sauce, and cook another 10 minutes. Taste — it should be tart and lightly sweet and hot (peppery).
Can be cooled and stored in fridge until needed.
When ready to add meat, remove cinnamon stick and puree sauce in blender or with hand/stick blender.
Season meat with salt and pepper, and brown well in separate pan. Add ½ cup (125 ml) water to deglaze pan used to brown meat. Return meat and curry to pan, and cook 20-35 minutes uncovered, or until meat is tender.
Serve with basmati rice, dal and Indian vegetables.
Lamb Stew3 tablespoons all-purpose flour (I just poured about a cup on a plate and made sure I patted the meat well after dredging so there were no clumps of flour)
COOK LAMB:
Cut the lamb loin in half lengthwise, then cut crosswise into 1-inch pieces. The pieces should be fairly large so they do not get overcooked. Season well with salt, pepper and fennel spice.
Heat 2 tablespoons of the olive oil in a heavy sauté pan over medium-high heat until hot. Dust the lamb with 2 tablespoons of the flour. Add the lamb to the pan, spreading out the pieces so there is room around them. Do not move the pieces until moisture begins to show on the tops and they have browned on one side, about 2 minutes. Then turn the pieces to continue to brown, about 2 minutes longer. Do not overcook. The lamb should be medium-rare. Remove the meat to a large plate.
COOK VEGGIES:
Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the onions, carrots and turnips to the pan, season with salt and pepper, and sauté until the vegetables are well caramelized, about 10 minutes. Regulate the heat so the vegetables do not burn. Add the butter and continue to cook for another 2 minutes.
MAKE SAUCE:
Dust the remaining 1 tablespoon flour over the contents of the pan, stir, and cook over medium heat for another minute.
Add the wine, bring to a boil over high heat, and cook until reduced by half.
Add the stock, return to a boil, reduce the heat to low, and simmer for 10 minutes. Skim off any foam that forms as the stock comes to a boil.
Add the rosemary for the last few minutes. (The stew may be made to this point a day ahead. Refrigerate the liquids and meat separately. Do not freeze, or you will lose the freshness and texture of the meat. When ready to eat, bring the liquids to a boil.)
FINISH-SERVE
Return the meat to the pan, add the chard and parsley, and simmer for 1 minute.
Season with salt and pepper and pour stew into soup plates on top of a bed of soft polenta.
Minted Lamb chops
Ingredients:
Instructions:
Mix the mustard and mint together in a small bowl. Drop in the chops and smear the mix evenly over the entire surface of the chops. Cover and refrigerate for at least 3-4 hours. Overnight is always best.
About 45 minutes before cooking, remove the chops from the refrigerator and allow to come to room temperature. Preheat a broiler pan for about 6 minutes or so, then place the chops on the hot pan and broil for about 3 minutes. Turn them over and broil another 4 minutes. Close the oven, turn off the broiler and let the chops stand in the heat for 3 more minutes. Plate them up and serve right away.
Additional:
This dish is wonderful with some mashed sweet potatoes and asparagus.
Sundried Tomato and Herb-Stuffed Lamb Roast
8 servings (serving size: about 3 ounces)
Stuff and roll the roast the day before; remove from the refrigerator, and let stand at room temperature 30 minutes before cooking.
INGREDIENTS
DIRECTIONS:
Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
Preheat oven to 425°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.
Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.
Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.
Roasted Leg of Lamb
Ingredients:
Sauce
Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
Crusted Rack of Lamb with Garlic and Rosemary and Mint Jelly.
For lamb
For herb coating
Brown lamb: Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch. Transfer racks to a small (13- by 9-inch) roasting pan. Coat and roast lamb: Put oven rack in middle position and preheat oven to 350°F. Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.) Cut each rack into 4 double chops. Serve with Mint Jelly.
Mutton Stew
Ingredients:
Instructions:
Cut the mutton into small pieces and arrange in a stew pan.
Sprinkle with salt and pepper and add the hot water.
Cover closely and let the stew simmer for one hour, shaking the pan occasionally.
Add the potatoes and onions, peeled and sliced, and cook another hour.
Serve very hot.
If desired, dumplings may be served with this stew.
Pyaaz Paratha Mutton
Ingredients:
2 C whole wheat flour
Make dough by mixing the wheat flour, salt, water and oil. Cover it and keep aside for 30 mins.
Make a paste of ginger, garlic and green chillies together. Heat oil in a pan, add onions till translucent and changes the color, add little bit of salt to sweat the onions. Add the paste and fry for a minute. Add shredded paneer, mix well and take off the heat. To this add garam masala powder, red chilli powder and salt, mix well. Let it cool.
Make equal size balls of dough, roll into 2 disk and fill 2 T of Paneer-Pyaaz filling and roll into 3-4 disk just like you do for any ordinary parathas.
While roasting add some oil/ghee/butter on both the sides of the paratha.
Serve hot with fresh yogurt mixed with cilantro and seeds, Indian pickle, with a dash of butter.
Mutton Curry
Instructions:
Ingredients
Directions
In a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
Add the onions and sauté till golden brown.
Add turmeric powder and sauté for another minute.
Add mashed ginger, garlic and green chillies and sauté for about 1 minute.
Add the bay leaf, cinnamon stick, cardamom and cloves and sauté for about 2 minutes.
Add the chopped tomatoes and sauté till the tomato smell disappears and mash the tomato with your stirring spoon.
Now add the potatoes and stir for 1 minute.
Add the chilli powder, coriander powder, pepper powder, garam masala and sauté for about 1 minute.
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and coriander leaves and stir well.
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
Let the pressure escape from the cooker and then open it.
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
Check for the salt content and add salt if required.
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
Garnish with coriander leaves and serve warm.
Rosemary Lamb Shoulder Chops
Instructions:
Instructions
Smear the tomato paste on all four sides of the lamb shoulder chops and sprinkle with the chopped rosemary. Then, using a sharp fork, poke the lamb repeatedly on all sides. Doing so helps to distribute the flavors and tenderize the meat. Cover and refrigerate for at least 3 hours to allow the lamb to marinate. Remove the lamb from the refrigerator at least 30 minutes before cooking, allowing it to rest at room temperature. Preheat a broiler or grill, cook on both sides until it’s done to a medium state, allow it to rest a few minutes and then serve. MORE IDEAS: You can use finely chopped onion or garlic in place of the rosemary. This dish is great with broiled or grilled potato wedges and asparagus spears
Lamb Steak with Mango Peach Salsa
Ingredients:
Instructions:
Salsa:
Roast anaheim chili, peel off the skin and remove seeds. Combine peaches, onion, cherry tomatoes, bay leaf, anaheim chili, and mango in 2 qt bowl. Drizzle vinegar, lime juice and sugar over mixture and combine. Chill at least 2hrs to allow the flavors to marinate.
Steaks:
Season steaks with salt and pepper and grill to desired doneness. Let stand 5 min and slice into 1/2 strips. Garnish with the Mango Peach Salsa.
Baked Orange Lamb Steaks
Ingredients:
2 med. oranges, sliced
1 tbsp. grated orange rind
Arrange lamb in shallow baking dish. Sprinkle with salt. Top with orange slices. Combine all other ingredients and pour over lamb and orange slices. Bake in preheated 325 degree oven for about 40 minutes, basting often.
Peppered Lamb Steaks
Ingredients:
For the Lamb
For the Leeks
knob of butter
Instructions:
Sprinkle the black pepper onto a small plate and press each lamb steak into the pepper to coat on both sides.
Heat the olive oil in a frying pan over a medium heat. Add the steaks to the pan and fry for 3 minutes on both sides or longer if you like your lamb well done.
Add the redcurrant jelly to the pan and cook until it dissolves completely. Cover in aluminium foil and leave in a warm place to rest.
Meanwhile, heat the butter in another pan, tip in the leeks and sweat until softened, but not coloured. Stir in the cream and cook for a further 2 minutes. Season to taste with salt and pepper.
Serve the lamb steaks with the creamed leeks.
