Lamb Curry
Ingredients1 tablespoon olive oil
2 cups boneless lamb, cubed
1 medium onion, chopped
2 cups chicken broth
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon butter
1 tablespoon vegetable oil
2 teaspoons curry powder
½ teaspoon ground cumin
Method
1) Heat olive oil in a large skillet over medium-high. Add lamb and cook until browned on all sides, turning occasionally, about 6 minutes.
2) Add onion to skillet; cook until softened, about 4 minutes, stirring. Add garlic and cook 1 minute. Add flour, butter, vegetable oil, curry, and cumin; cook until fragrant, whisking to mix, about 2 minutes.
3) Add broth and bring to a boil over high heat; reduce to a simmer and cook until lamb is cooked through, about 15 minutes. Serve warm.
Grilled Lamb Kebabs
Ingredients
1 pound ground lamb
1 cup finely chopped onion
½ cup chopped fresh cilantro
1 tablespoon melted butter
1 tablespoon sliced green Serrano chili pepper
1 teaspoon garam masala
½ teaspoon ground black pepper
Sea salt, to taste
Vegetable oil, for grill
Method
1) Preheat grill; lightly brush grill with oil.
2) Combine all ingredients, except oil, in a large bowl; mix thoroughly with hands. Shape into 1-inch pieces; thread onto skewers.
3) Place skewers on greased grill; cook until golden, turning once, about 8 minutes total. Serve warm.
Lamb with Blackberry Sauce
Ingredients
1 teaspoon olive oil
1 tablespoon minced shallot
1 clove garlic, minced
2 cups blackberry jelly
2 teaspoons honey
1 clove
1 teaspoon ground cardamom
1 jalapeno, seeded, diced
1 ½ cups Port wine
4 lamb chops
Sea salt and black pepper, to taste
Method
1) Preheat grill.
2) Heat oil in a small skillet over medium; add shallot and garlic. Cook until softened, stirring, about 2 minutes. Add jelly, honey, clove, cardamom, and jalapeno; whisk well to mix. Add Port; stir well.
3) Bring to a boil over high heat; reduce to a simmer and cook until reduced by half, stirring occasionally, about 10 minutes. Keep warm on low heat.
4) Season lamb chops with salt and pepper on both sides. Place on grill and cook 4 to 5 minutes per side, turning once.
5) Serve grilled chops with warm sauce.
Lamb Roast with Spinach Stuffing
Ingredients
1 (6-pound) leg of lamb, boned, butterflied
¼ cup olive oil
¾ cup chopped onion
½ cup chopped celery
3 cloves garlic, minced
10 ounces chopped spinach
2 medium eggs, lightly beaten
¼ cup chopped parsley
3 tablespoons thinly sliced fresh basil
1 teaspoon crushed dried rosemary
¼ teaspoon crushed dried marjoram
¼ teaspoon black pepper
6 cups plain croutons
½ cup water
¼ cup grated Parmesan cheese
Fresh mint sprigs, for garn
Method
1) Preheat oven to 350°F.
2) Heat oil in a large skillet over medium; add onion, celery, and garlic. Cook until softened, about 5 minutes, stirring. Set aside.
3) Meanwhile, mix together spinach, eggs, parsley, basil, rosemary, marjoram, and pepper in a large bowl. Add onion mixture; mix well. Add croutons, water, and cheese; mix gently. Set aside.
4) Pound lamb to an even thickness; spread stuffing over the top. Roll up meat, jellyroll style; tie. Place lamb seam side down on a rack in a shallow roasting pan. Bake 2 hours. Remove from oven; allow to rest 15 minutes. Carve and serve with fresh mint.
Grilled Lamb Chops
Ingredients
1 (2-pound) rack of lamb, frenched
1 cup grape jelly
1 cup Dijon mustard
1 cup white wine
½ cup butter
½ cup minced shallots
2 teaspoons minced fresh rosemary
Method
1) Whisk together jelly and mustard in a small bowl. Brush over lamb to coat completely. Cover and refrigerate overnight.2) Preheat grill. Remove lamb from marinade, shaking off excess liquid. Place on grill and cook 5 minutes, turning once, basting with sauce.
3) Meanwhile, prepare the sauce: Combine wine, butter, shallots, and rosemary in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook until reduced by half and thick, about 10 minutes.
4) To serve, pour sauce over warm lamb.
Honey Lamb Ribs
Ingredients
3 pounds lamb ribs
1 cup minced onion
¼ cup white wine
¼ cup fresh lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon ho
Method
1) Place lamb in a 9-by-13-inch baking dish.
2) Combine remaining ingredients in a medium bowl; whish well to mix. Pour over lamb to coat. Cover and refrigerate 4 hours to overnight.
3) Preheat oven to 400°F. Place lamb in oven and cook until internal temperature reaches 150°F, about 60 to 70 minutes.
Rack Of Lamb with Pesto
Ingredients
2 cups packed fresh mint
½ cup toasted walnuts
¼ cup grated Parmesan cheese
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
2 (2-pound) racks of lamb, frenched
Method
1) Preheat oven to 400°F.
2) Combine mint, walnuts, cheese, salt, and pepper in a food processor; puree until smooth. With machine running, add ¼ cup oil to mixture; blend until smooth. Add lemon juice; puree until smooth.
3) Season lamb on all sides with salt and pepper. Heat remaining 1 tablespoon oil in a heavy large skillet; sear until golden, about 3 minutes.
4) Transfer lamb to oven; cook 20 to 25 minutes. Remove from oven and allow to rest 10 minutes. Carve and serve smeared with pesto sauce.
Lamb with Eggplant(Brinjal) Lasagna
Ingredients
30 (1/4-inch thick) sliced eggplant
3 cups all-purpose flour
3 eggs, beaten with 2 tablespoons milk
3 cups fine bread crumbs
1 cup vegetable oil, divided
1 pound feta cheese, crumbled
2 cups prepared béchamel or Alfredo sauce
12 ready-to-use lasagna slices
Sauce:
2 tablespoons olive oil
1 pound ground lamb
2 teaspoons red pepper flakes
Sea salt, to taste
2 cups finely chopped onion
½ cup finely chopped celery
½ cup finely chopped carrot
1 tablespoon chopped garlic
3 cups beef broth
2 (15-ounce) cans chopped tomatoes
1 (6-ounce) can tomato paste
2 sprigs fresh thyme
2 Bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
¼ cup grated Parmesan cheese
Method
1) Prepare the sauce: Heat oil in a large pot over medium. Add lamb; season with red pepper and salt. Brown on all sides, turning occasionally, about 5 minutes. Add onion, carrot, and celery; cook until softened, about 3 minutes. Add garlic and cook 1 minute. Add remaining ingredients, except cheese, to pot; whisk well to mix. Bring to a boil over high heat; reduce to a low simmer and cook, covered, 2 hours. Whisk in cheese; cool to room temperature.
2) Prepare the eggplant: Coat eggplant slices in flour; dip into egg mixture; dip into bread crumbs. Shake off excess. Heat ½ cup of vegetable oil in a large pan over medium-high. Add eggplant in small batches; cook until golden and crisp, turning once, about 5 minutes total. Remove eggplant to paper towels; repeat with remaining slices.
3) Preheat oven to 375°F. Assemble the lasagna: Lightly grease a lasagna baking pan. Spread 2 cups prepared lamb sauce over bottom of pan. Crumble ¼ cup feta cheese over sauce. Layer 10 slices eggplant over cheese. Cover with a layer of lasagna slices. Repeat with remaining ingredients to form 3 layers total.
4) Spread béchamel sauce over the top of lasagna; sprinkle with any remaining cheese.
5) Bake until golden and bubbly, about 45 minutes. Serve warm.
Lamb Salad
Ingredients1 pound leftover lamb roast, thinly sliced
4 cups arugula leaves
2 cups baby spinach leaves
2 cups Bibb lettuce, torn
¼ cup thinly sliced sun-dried tomatoes
¼ cup thinly sliced red onion
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
Dressing:
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Sea salt and black pepper, to taste
Method1) Prepare the dressing: Whisk all ingredients together in a small bowl until smooth. Set aside.
2) Toss the salad: Toss together arugula, spinach, tomatoes, onion, parsley, and cheese in a large bowl. Arrange on four serving plates; top with sliced lamb. Drizzle with dressing and serve.