Lamb

Rosemary Lamb Makes Great Lamb Chops Or Leg Of Lamb. Best With A Slather Of Mint Jelly.

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Happy Pi Day – Irish Stout Shepard’s Pie – It’s Filled With Delicious Ground Lamb And Simmered In An Irish Stout Until It Has Created An Almost Gravy Like Consistency. More…

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Indian Spiced Braised Lamb Shank

Indian Spiced Braised Lamb Shank
Cuisine: Indian
Recipe type: Meat & Chicken
Serves: 4

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Ingredients
  • 4 lamb shanks
  • 1 medium onion, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • ½ cup ginger, coarsely chopped
  • 14oz. can crushed tomatoes
  • 3 cups dry red wine
  • 1 quart chicken stock
  • 3 tbs. vegetable oil
  • 4 whole cloves
  • 2 tsp. ground coriander
  • 2 tsp. ground cardamom
  • 1 tsp. cumin
  • 1 cinnamon stick
  • ¼ cup mint for garnish
  • Salt and pepper

Instructions
  1. Pre-heat oven to 325 degrees. In an enameled cast-iron casserole, heat vegetable oil. Season lamb liberally with salt and pepper, cook over medium high heat until browned, about 4 minutes on each side. Transfer lamb to bowl and set aside.
  2. Add chopped onions to the casserole and cook over moderate heat until softened, stirring occasionally, about 6 minutes. Add the garlic and ginger, and cook for another 2 minutes. Add the crushed tomatoes and red wine, bring to a boil and cook for 5 minutes. Add the chicken stock and all of the spices (cloves, coriander, cardamom, cumin, cinnamon stick), bring to a boil again. Add the lamb and cover with lid.
  3. Braise in the oven for 2.5 hours, turning once halfway through.
  4. Remove from oven, transfer shanks to a bowl. Strain braising liquid into a large skillet and boil until the liquid is reduced by half, about 20 minutes.
  5. Add the lamb to the skillet, and cook on medium-low heat, turning a couple of times until the meat is heated through, 5 minutes.
  6. Place the shanks and sauce into shallow bowls over your favorite side dish. Garnish with mint and serve.Indian Spiced Braised Lamb Shank

 

Lamb Bahn Mi Burgers

Lamb Bahn Mi Burgers
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

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Ingredients
  • 1 ½ lbs. ground lamb
  • 2 tsp. curry powder
  • 1 tbs. vegetable oil
  • 1 full sized baguette, quartered and cut in half
  • 2 tbs. softened butter
  • 2 carrots, coarsely shredded
  • ¼ cup rice vinegar
  • 1 tbs. sugar
  • ½ cup mayonnaise
  • 2 tbs. Tapatio or Tabasco sauce
  • 2 tsp. tomato paste
  • 1 clove garlic, minced
  • salt and pepper
  • ¼ cup sliced, pickled jalapeños
  • 12 sprigs of cilantro

Instructions
  1. Pre-heat oven to 400 degrees
  2. Combine rice vinegar and sugar in small bowl, add carrots, let sit for 10 minutes, then drain
  3. In a small bowl whisk together mayo, tomato paste, Tapatio, and garlic. Season with salt and pepper. Set aside.
  4. Form the ground lamb into four 6-inch oval patties, season with curry powder, salt and pepper.
  5. In a large skillet heat the vegetable oil, and cook the patties over medium heat, flipping once. About 12 minutes.
  6. Spread butter over the baguette slices, toast in oven until golden brown.
  7. Spread spicy mayonnaise sauce over bottom half of bread.
  8. Place lamb burger on top of spread, then layer with pickled carrots, jalapeños, and a handful of cilantro.Lamb Bahn Mi Burger

 

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew
Recipe type: Meat & Chicken

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Cook time: 
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Braised lamb and root vegetables become tender and succulent when cooked slowly in a rich tomato broth with flavorful, aromatic spices. The rich taste of the meat combined with the earthiness of the potatoes, rutabaga, and celery root adds up to an inviting, savory dinner that essentially cooks itself—all it needs is time. Although red bell pepper isn’t a root vegetable, it does add mild peppery flavor and great color, so throw it into the mix and enjoy. The stew here is served over simple white rice, but couscous, small pasta noodles, or creamy polenta would make a great base as well.

Ingredients
  • 1 tsp each ground cumin, ground cinnamon, and dried oregano
  • ½ tsp dried red chile flakes
  • ¼ tsp each allspice and nutmeg
  • 1 lb lamb stew meat (or shoulder, trimmed and cut into bite-sized chunks)
  • sea salt
  • freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 small russet potatoes, peeled and cut into a large dice
  • 1 small rutabaga (about 10 oz), peeled and cut into a large dice
  • 1 small celery root (about 8 oz), peeled and cut into a large dice
  • 1 large onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 5-6 oz peeled, baby-cut carrots, cut in half crosswise
  • 2 cups crushed tomatoes, from a 28-oz can
  • 1½ cups vegetable broth
  • 3 cups cooked white rice

Instructions
  1. Combine all spices, oregano, and chile flakes in a small bowl. Rub the lamb with the spice mixture and set aside 30 minutes.Spices for the Lamb Rub
    Spice-Rubbed Lamb
  2. Season the spice-rubbed lamb with salt and pepper and place in a slow-cooker.
  3. Add the garlic and next 8 ingredients (through broth). Season with salt and pepper and stir to combine.Stew Vegetables
    Prepared Vegetables
    Vegetables and Lamb in the Slow-Cooker
    Tomato Puree and Broth Added
  4. Cover and cook the stew on high for 3½ to 4 hours, checking for tenderness after 3½ hours. The lamb should be juicy and tender, and the vegetables tender but not mushy.Slow-Cooked Stew
  5. To serve, divide the cooked rice among 6 shallow bowls. Use a slotted spoon to remove the meat and vegetables from the slow-cooker (if the broth is very thin) and ladle over the rice in the bowls. Spoon juices from the cooker generously over each bowl and serve right away.

 

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew