Posts Tagged ‘lamb’


Mediterranean Rack of Lamb

2 racks of lamb (1-1/2 pounds each)
1/4 cup grated lemon peel
1/4 cup minced fresh oregano or 4 teaspoons dried oregano
6 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano and lemon slices, optional

Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon peel, oregano, garlic, oil, salt and pepper. Rub over lamb.

Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices. Yield: 4 servings.

Recipe found here: Mediterranean Rack of Lamb

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Crusty Roast Leg of Lamb

Crusty Roast Leg of Lamb

1 boneless leg of lamb (4 to 5 pounds)
1 cup soft bread crumbs (about 2 slices)
2 tablespoons butter, melted
1/2 teaspoon herbes de Provence
Dash salt and pepper
1 large onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2-1/2 pounds medium potatoes, peeled and cut into wedges
1 large tart apple, sliced

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 325° for 1 hour.

Add potatoes; bake 30 minutes longer. Add apple; bake 30 minutes longer or until potatoes are tender and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Yield: 10 servings.

Editor’s Note: Look for herbes de Provence in the spice aisle

Recipe found here: Crusty Roast Leg of Lamb

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Lamb Stew

Lamb Stew

2 pounds lamb stew meat, cut into 1-inch cubes
1 tablespoon butter
1 tablespoon olive oil
1 pound carrots, sliced
2 medium onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 bottle (12 ounces) Guinness stout or additional reduced-sodium chicken broth
6 medium red potatoes, peeled and cut into 1-inch cubes
4 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 teaspoons salt
1-1/2 teaspoons pepper
1/4 cup heavy whipping cream

Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper.

Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Yield: 8 servings (2-1/2 quarts).

Recipe found here: Lamb Stew

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leg of lamb

Roast Leg of Lamb



1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
Blend marinade ingredients in a blender, just a few pulses until well mixed.

Lamb Roast

1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Salt and freshly ground black pepper


1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn’t leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour (preferably two hours) before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F. Arrange two racks in the oven – a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.

3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert an oven-proof meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast). If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it’s right out of the fridge, it will take longer to cook.)

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

So, use a meat thermometer!

About 20 minutes before you expect the roast to be done, start checking the meat thermometer. Note that every time you open the oven door, you’ll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don’t check too often. Remove from the oven anywhere from 125°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 25-30 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Serve with some homemade mint jelly for an added treat.

Yield: Serves 8 to 10.

Recipe found here: Roast Leg of Lamb

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Yummy!!! One of my favorite foods!

Gyro Meat with Tzatziki Sauce

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

Recipe found here: Gyro Meat with Tzatziki Sauce

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I LOVE lamb and this looks soooo good!!

1 leg of lamb, about 5 pounds
juice of 1 lemon, about 2 tablespoons
1 to 2 cloves garlic, cut in several slivers
1 clove garlic, minced
1 1/2 to 2 teaspoons dried crumbled rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Rinse lamb with cold water; pat dry with a clean cloth or paper towels. With a small knife, make several tiny slits evenly over the lamb roast and insert slivers of the garlic. Rub lamb with lemon juice, then combine the minced garlic, herbs, salt, and pepper. Rub the garlic-herb mixture over the lamb. Place leg, fat side up, on rack in roasting pan. Insert thermometer in the thickest part of the meat, not touching fat or bone. Roast in a preheated 325° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 145° to 165°, depending on how well you like it done. Serves 4 to 6.

Recipe found here: Herb and Garlic Roasted Leg of Lamb

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 These look and sound yummy! I want to make them soon!

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green bell peppers
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 cup cooked rice
8 ounces ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tablespoon fresh lemon juice
1 teaspoon white sugar

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.

Slice tops off peppers and remove seeds. Stand peppers upright in a a 9×12-inch baking dish.
In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.

Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.

Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

This recipe found at AllRecipes: Lamb Feta Peppers

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Stuffed Leg of Lamb recipe


This is what we are having for Christmas dinner!

Sun-Dried Tomato and Herb–Stuffed Leg of Lamb

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.


• 1 cup boiling water
• 1⁄3 cup sun-dried tomatoes, packed without oil
• Cooking spray
• 1⁄3 cup finely chopped shallots
• 4 garlic cloves, minced and divided
• 2 teaspoons finely chopped fresh rosemary, divided
• 11⁄4 teaspoons salt, divided
• 3⁄4 teaspoon black pepper, divided
• 1 (11⁄2-ounce) slice sourdough bread
• 1 (21⁄2-pound) rolled boneless leg of lamb

1 Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

2 Preheat oven to 425°.

3 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.

4 Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.

5 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.

6 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.

Recipe found Stuffed Leg of Lamb

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I watched her make this on TV today and it looked so good!

Roast Baby Lamb Shoulder
Agnello di Latte Arrosto

Ingredients: Agnello di Latte Arrosto
Roast Baby Lamb Shoulder

5-lb. baby lamb shoulder with bone, cut in half – The weight of the total lamb should be 20- 22lbs.

2 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, sliced
1 cup dry white wine
6 garlic cloves
1/2 cup olive oil
1/4 cup balsamic vinegar
3 small sprigs fresh rosemary
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 cups stock

Directions: In a large bowl, toss all ingredients except the stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
Preheat the oven to 425 F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour and 45 minutes.

Reduce the oven temperature to 350°. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1-1/4 cups. Transfer the meat to a smaller roasting pan and the strain the reduced sauce over it.
Place the meat in the oven and roast, turning the meat every 10 minutes, until extremely tender, brown and caramelized, about 30-40 minutes.

Strain the juices from the pan and if necessary, reduce further over moderately high heat. There should be a 1/2-cup of finished sauce. Transfer the lamb to a serving platter and serve the sauce over it.
This recipe found at Lidia’s Italy

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