Lamb, Lamb Recipes

Ingredients:

1 pound leg of lamb

12 ounces potatoes, (about 5 oz. each)

lemon, may be doubled

honey

olive oil

butter

rosemary, thyme and oregano

Preparations:

Put the leg of lamb into a large roasting pan. Bruise 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 with your hands. Then 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 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 -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavor. Carefully 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, at least 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 for 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.

Makes 2 Servings.

Grilled Lamb Kababs

Ingredients:

1 1/4 cups large dice bonless lamb

1/4 teaspoon ground cumin

1/4 teaspoon very finely minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon dry mustard

1/8 teaspoon turmeric

1 1/4 tablespoons plain yogurt

1 7/8 teaspoons finely minced scallions

1 1/2 teaspoons minced parsley

1/8 whole bay leaf

5/8 teaspoon very finely minced ginger

1 1/2 teaspoons peeled, seeded, finely shredded cucumbers

Preparations:

Combine ingredients-mix well. Cover and chill for 6-24 hours. Drain well. Thread lamb onto skewers. Broil or grill to desired doneness. Arrange skewers onto a serving platter. Garnish as desired Serve hot.

Makes 2 Servings.

Irish Lamb Stew

Ingredients:

12 ounces lean boneless lamb shoulders

1 1/2 cups water, or lamb based white stock

1/4 each onion

1/2 whole cloves, stuck into onion

1/4 each bay leaf, tied into a sachet

1/4 clove(s) garlic, tied into a sachet

1 each peppercorns, tied into a sachet

1 1/2 sprig(s) parsley, tied into a sachet

1/16 teaspoon thyme, tied into a sachet

1/8 teaspoon salt, to taste

3/4 cup sliced onions

1/4 cup thinly sliced leek, white part only

1 1/2 each potatoes, peeled, thinly sliced

4 ounces carrots, thinly sliced

4 ounces turnips, peeled, cut into matchsticks

Preparations:

Cut meat into 1-inch cubes. Heat water to a boil in a heavy saucepan, over a moderate flame. Add the lamb (water should cover completely). Return to a boil, reduce heat, and skim well. Add the clove-studded onion and the sachet. Season with salt and simmer for 60 minutes. Add the sliced vegetables and simmer until meat and vegetables are tender. Remove and discard the sachet and studded onion. Adjust the seasonings as necessary. Serve hot, garnished with minced parsley.

Makes 2 Servings.

Roast Rack of Lamb

Ingredients:

1/2 whole rack of lamb, 8 ribs each

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon thyme

1 1/2 teaspoons minced garlic

1/2 cup unsalted white or brown veal stock

3 teaspoons minced garlic

1/4 cup fresh bread crumbs

1 1/3 tablespoons minced parsley

3/4 teaspoon room temperature unsalted butter

Preparations:

Remove chine bone and separate rack into two halves. Cutoff ends of bones with a cleaver or saw, reserve for soup. Trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan. Place meat, fat side up, on top of the bones. Season with salt, pepper, and thyme. Roast @ 450 degrees for 30 minutes, until rare to medium-rare. Remove from pan, keep warm, leave bones in pan. Set pan over a moderate flame to caramelize the juices and clarify the fat. Pour off the fat. Add garlic to the pan and cook for 1 minute. Add stock and stir to deglaze the pan and dissolve the drippings. Heat until reduced by half. Strain through a chinois, reserving bones for stock degrease as needed. Season to taste. Spread the tops of the racks with the softened butter combine the garlic, breadcrumbs, and parsley as the persillade. Pack the tops of the racks with the persillade. Brown under the salamander. Cut between ribs into chops. Plate 2 chops per portion with 1 ounce jus. Serve hot.

Makes 2 Servings.

Sun-Dried Tomato and Pepper Stuffed Leg of Lamb

Ingredients:

1 1/2 teaspoons minced fresh thyme

3/4 minced garlic clove

1/4 teaspoon Tabasco pepper sauce

1 1/2 to 1 3/4 pounds leg of lamb, boned and butterflied

salt

fresh ground black pepper

1 1/8 ounces sun-dried tomatoes in oil, drained (about 3/4 cup)

1/2 red or green bell pepper, roasted, peeled, and seeded

3/8 cup olive oil

1 1/2 teaspoons minced fresh rosemary

Preparations:

Set lamb skin side down on surface. Pat dry. Sprinkle with salt and pepper.

Arrange tomatoes and bell peppers down center of lamb. Roll up lamb; secure with twine. Set in roasting pan.

Whisk oil, herbs, Tabasco pepper sauce and garlic in bowl. Pour over lamb, turning to coat. Cover and refrigerate for 24 hours.

Pre-heat oven to 450 degrees. Place uncovered roast in oven and reduce to 325 degrees. Cook for approximately two hours, or 20 minutes per pound.

Let stand 15 minutes before slicing. Serve with garlic chevre sauce.

Makes 2 Servings.