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Lamb Recipes


 

 
 Lamb and Mushroom Casserole
 One-Pot Moroccan Lamb
 Lamb with Tomatos
 Stuffed Lamb Roll
 Swedish-Style Lamb
 Herbed Lamb
 Hawaiian HotPot
 Lamb Chops in Cheese Jackets
 Lamb A La Nicoise
 Spicy Rotisserie Leg of Lamb
 Spicy Lamb Shanks
 Glazed Smoked Mutton or Lamb
 Garlic Lamb with Mushrooms Print
 Moussaka
 Crown Roast of Lamb
 Mongolian Rack of Lamb
 Crusty Roast Lamb
 Creamy Lamb Korma
 Rich Indian Lamb
 Pilaf de miel
  Grilled Lamb Loin with Kiwi & Port Wine Sauce
 
 
 
 



 
Lamb and Mushroom Casserole
 

Preparation time: 20 minutes
Total cooking time: 2 hours 15 minutes
Serves 4
 

4 large lamb chops
1 tablespoon oil
15 oz can cream of mushroom soup
1 tablespoon Worcestershire sauce
3/4 cup chicken stock
1/2 cup dry sherry
2 teaspoons oil, extra
8.75 oz button mushrooms, sliced
2 large onions, sliced

Method

Preheat oven to moderate 356 F.
Trim chops of excess fat and sinew. Heat oil in a heavy-based pan. Cook chops for 1 minute on either side or until well browned; drain well on paper towels.Place chops in an 8-cup casserole dish. Mix together soup, chicken stock and sherry. Pour over the chops. Cover casserole and bake for 1 1/2 hours.Heat extra oil in a pan and cook the button mushrooms for 3 minutes, or until brown.
Set aside. Add onions to pan and cook for 5 minutes, or until soft and golden.Stir mushrooms through casserole. Sprinkle onion slices over casserole. Return to over for 30 minutes, or until onions are crisp and lamb is tender. Serve casserole with steamed fresh vegetables.


One-Pot Moroccan Lamb

Prep Time : 5 minutes
Toal Cooking time 1hour 15 minutes
 

750g (26.25 oz)  lean lamb
1 tablespoon oil
2 cups beef or chicken stock
2 small onions, chopped
1/2 pitted prunes, halved
1/2 cup dried apricots, halved
1 teaspoon ginger
1 teaspoon cinnamon
black pepper to taste
1/4 cup roasted silvered almonds
 

Method

Trim meat of excess fat and sinew and cut into 2 cm( 1inch) cubes. Heat oil in a large heavy-based pan. Cook the meat quickly, in small batches, over medium-high heat for 2 minutes or until well browned.Add stock, onions prunes, apricots, ginger, cinnamon and pepper to pan; bring to boil. Reduce heat; simmer, covered, for 1 hour or until meat is tender. Garnish with almonds. Serve with rice. ( A boned leg of lamb is suitable)



Lamb with Tomatos

2 tsp cornstarch.
1/2 tsp salt.
1 tbsp light soy sauce.
4 tbsps water.
3 tbsps oil.
1/2 inch fresh root ginger, sliced.
1/2 lb lamb fillet, cut across the grain in thin strips of 1/2x2 inches.
2 green onions, chopped.
1 onion, peeled and cut into 1 inch pieces.
1 green pepper, seeded and cut into strips.
1 tsp curry powder.
3-4 small, firm tomatoes, cut into 1/2 inch pieces.

Method

Mix the cornstarch, salt, soy sauce, water and 1 tsp of the oil together, Put to one side. Heat the remaining oil in a wok and fry the ginger and lamb for 2-3 minutes. Add the onions, green pepper and curry powder and stir fry for 3-4 minutes. Stir in the cornstarch mixture and cook for 1 minute. Add the tomatoes and cook until the sauce thickens. Remove the slice of ginger before serving.


Stuffed Lamb Roll

1 lean breast of lamb, boned
pepper
thin slice of ham
2-3 hard boiled eggs
2 tablespoons butter
1 tablespoon oil
2/3 cup white wine
sprig of thyme or sage leaf

Method

Ask you butcher or supermarket to cut you a wide breast of lamb and to bone it. Flatten out the meat. Sprinkle with pepper and lay the ham slice on top. Arrange the eggs; end to end, across the center. Roll up the meat to form a neat roll and tie securely with string. Heat the butter and oil in a heavy saucepan and fry the meat until golden brown on all sides. Add the wine and herbs, cover pan closely, and simmer very gently for about 1-½ hours. Serve hot, cut in slices with juices poured over, or cool in the liquid and serve cold with salad


Swedish-Style Lamb

2 tsp salt
2 tsp pepper
1 leg of lamb
3 onions, sliced
3 carrots, sliced
1 cup beef stock
1 1/2 cups strong coffee
1/2 cup cream
1 tbls sugar

Method

Pre-heat the oven to 425F . Rub the salt and pepper into the lamb and put it on a rack in a roasting tin surrounded by the onions and carrots. Roast for 30 minutes, then pour of the fat. Reduce the oven temperature to 350F. Add the stock, coffee, cream and sugar to the tin. Continue roasting, basting frequently, for about 1 1/2 hours, depending on the size of the meat. Transfer the meat to a serving platter. Puree the gravy in a blender and serve.


Herbed Lamb

12 rib loin cutlets

Marinade

1 clove garlic, crushed
salt and pepper to taste
1 medium onion, grated
2 tbsp finely chopped fresh oregano
2 tbsp lemon juice
4 tbsp olive oil
1 cup hickory or cherry wood chips, soaked (optional)

Method

1. snip the edges of the cutlets to prevent them from curling.
2. To make the marinade, combine all the ingredients in a shallow non-metal dish and add the cutlets. Turn the cutlets over in the marinade and allow them to marinate for 30 minutes, turning once.
3. Place the cutlets on a preheated barbecue grill plate, add water soaked wood chips to the glowing coals, if using, and cook over a medium heat, hood down for 4 minutes. Turn and continue to cook for 3 minutes to give a medium rare result and continue to cook if a well done result is preferred.
Serve with a crisp green salad or barbecued vegetables


Hawaiian HotPot

2 lbs lamb chops
fresh pineapple, sliced
8 oz can tomato puree
1 medium can mushrooms
shallots
mixed herbs
red or white wine

Method

Line the bottom of an ovenproof dish with some of the chops. Lay the pineapple slices on top of the chops and continue the layers, sprinkling with herbs and salt and pepper in between each layer. Pour the tomato puree and mushrooms over the chops and sprinkle more herbs and the shallots on top. Pour enough wine over the dish so the liquid just reaches the last layer. Cook slowly until meat is done. Serve with rice or mashed potatoes.


Lamb Chops in Cheese Jackets 


4 lamb cutlets
flour
salt and pepper
1 egg
1 tbsp water
1/2 cup grated hard cheese
3/4 cup breadcrumbs
4 tbsp oil
4 tbsp tomato sauce
dash tabasco sauce
1 tsp soy sauce
4 thin slices of cheese

Method

Roll the chops in a mixture of the flour and salt and pepper. Dip in the egg mixed with the water and toss in a mixture of breadcrumps and cheese. Heat the oil in a frying pan until it's not quite smoking. Brown the chops on each side. In a shallow pan mix tomato sauce, soya sauce and a dash of tabasco sauce. Roll the cutlets in this mixture and spread over the cutlets the slices of cheese. Cook in a slow oven until the cheese has melted and the chops are done.


Lamb A La Nicoise

1 loin or shoulder of lamb, boned and rolled
2 tbsp olive oil
salt and pepper
1 onion, sliced
8 oz zucchini
1 small eggplant
1 large tomato, skinned
1 1/2 lb small new potatoes
chopped parsley

Method

Rub 1 tbsp olive oil over the lamb and sprinle with salt and pepper. Bake in a moderate oven 350F for 45 minutes. Saute the onion in the remaining oil until soft. Cut the zucchini and unpeeled eggplant into 1/2 inch cubes, sprinkle with salt and allow to stand for 20 minutes. Drain and dry and mix with the cooked onion, chopped tomato and potatoes and place the vegetables around the lamb. Season with a little salt and pepper and return to the oven. Reduce the heat to 325F and cook for a further 45 minutes add some white wine or stock during cooking if the mixture becomes dry. Serve the lamb sliced thickly surrounding it with the vegetables. Sprinkle with chopped parsley


Spicy Rotisserie Leg of Lamb

4 1/2 lb leg of lamb

Marinade

2 tsp ground turmeric
1 tsp ground sweet paprika
salt and pepper to taste
2 large cloves garlic, crushed
1 tsp grated fresh ginger
3 tbsp yoghurt
1 tsp ground cardamom

Method

1. Trim off excess fat and score the leg of lamb with shallow diagonal cuts about an inch apart on both sides.
2. To make the marinade, combine all the ingredients and spread over the lamb, making sure to fill the criss crooss cuts.  Marinate for 1 hour or overnight in refrigerator.
3. Heat covered barbecue. Skewer the lamb and attach to rotisserie, taking care to balance the leg of lamb so the weight is evenly distributed or the rotisserie will not turn smoothly. Cook1 1/2 hours over a low heat until done to your liking, baste with the remaining marinade every 15 minutes


Spicy Lamb Shanks

6 lamb shanks
flour
salt and pepper
1 cup white wine
1 cup cooked prunes, seeded
1 cup cooked dried apricots
1/2 cup brown sugar
1 tbsp honey
1/2 tbs cinnamon
1/2 tsp ginger
1/4 tsp cloves
3 tbsp lemon juice
salt and pepper

Method

Roll the shanks in seasoned flour and place in a greased casserole dish. Cover and bake at 350F for 1 hour. Remove from the oven. Pour over a little olive oil.Meanwhile mix all the other ingredients in a saucepan and simmer for 7 minutes. Pour the fruit mixture over the meat, cover and bake at 375F for a further 1 1/2 hours or until done.


Glazed Smoked Mutton or Lamb

1 leg of smoked mutton or lamb
1/2 cup brown sugar
1 tsp mustard
1 cup orange or pineapple juice
cloves

Method

Soak the meat in cold water for 1 hour. Place in a large saucepan or boiler and cover with water, bring to the boil and simmer for 25 minutes per pound. Allow the leg to cool in the liquid. Mix the brown sugar, mustard and fruit juice. Score the cooked cooled leg in a criss cross pattern and place in a baking dish. Stud the crosses with a clove and pour over the fruit mixture. Bake in a moderate oven for 40 minutes, basting regularly with the pan juices. Serve hot or cold.



Garlic Lamb with Mushrooms Print

 1 leg lamb, boned
 4 tomatoes, diced
 1 small can of champignon mushrooms
 2 small parsnips, chopped
 1/2 cup tomato paste
 1 clove garlic, minced
 4 teaspoons sugar
 1 teaspoon rosemary
 salt and pepper to taste

Method

Mix all ingredients except rosemary and stuff into the leg of lamb (where the bone was). Secure with skewers or toothpicks. Brush outside with olive oil and sprinkle rosemary over the leg. Place on preheated grill and cook indirectly. for about 30 minutes per pound or until the meat is tender and juices from the thickest part of the leg run clear. 


Moussaka

2 brown onions, finely chopped
3 cloves garlic, crushed
6 tbsp olive oil
2 lbs cooked ground lamb
6 tomatoes skinned and chopped
1 lb mushrooms
2 tbsp chopped parsley
salt and pepper
4 tbsp tomato puree
1/2 cup meat stock
6 egg plants
flour
olive oil
parmesan cheese, grated

Method

Saute the onions and garlic in oil. Add the ground cooked lamb and brown. Add tomatoes, mushrooms, parsley, salt and pepper and cook until the onion is tender. Mix the tomato puree and stock and add it to the pan and simmer a further 10 minutes.
Slice the unpeeled eggplant lengthwise, sprinkle with salt and pepper and let drain for about 15 minutes. Remove the moisture and sprinkle with flour. Saute both sides in hot oil. Drain. Line a casserole dish with the eggplant, spread over a layer of the meat mixture and sprinkle cheese. Repeat the layers finishing with the eggplant and cheese. Bake in a moderate oven 375F until the top is nicely brown.Serve hot or cold.


Crown Roast of Lamb

1 crown roast or 2 racks of cutlets
salt and pepper
thyme and rosemary
2 cloves garlic
oil
mashed potato
grated cheese

Method

Rub salt and pepper inside and out of the roast, sprinkle lightly with thyme and rosemary and rub over with garlic. Brush the outside with oil. Insert a wad of foil in the centre of the crown  so the roast retains it's shape during cooking. Also cover the tips of the bones to prevent burning. Place in a baking dish and cook at 350For 180C for 1 hour.
Remove the foil from the centre of the roast, fill with mashed potato and sprinkle with grated cheese. Return to the oven and cook until the cheese and potato are brown, about 15 minutes. Remove the foil from the tips and if you wish add cutlet frills (aww pretty LOL)


Mongolian Rack of Lamb

Four 14-ounce racks of lamb
    2 cloves minced garlic
    1 Tablespoon chopped ginger
    2 stems chopped green onion
    Pinch of black pepper and salt
    1 Tablespoon brown sugar
    4 lumps preserved bean curd, mashed
    4 ounces cooking sherry
    1 ounce seasoned oil
    1 teaspoon horseradish or wasabi mustard powder (may substitute wasabi with Italian seasonings)

Method

Mix all ingredients above as marinade. Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. Rub marinade onto the racks and soak overnight. Sear racks in hot skillet with meat side down,then turn rack over to broil 6 to 8 minutes at high heat with meat side up. Turn racks over and broil for 2 to 3 more minutes. Mix the leftover marinade with corn syrup or honey and apply as glaze. Blast in high heat for 1 to 2 minutes.


Crusty Roast Lamb

1  Shoulder of lamb, 4 lb
1 c  Fresh breadcrumbs
Pinch mixed herbs
2 T  Butter, soft
1 1/2  lb Potatoes, peeled, sliced
1 Lg onion, diced
1 Lg cooking apple, peeled, cored and sliced
10 oz  Chicken stock

 Method

Wipe the lamb over, and cut criss-cross slits around the top.  Mix
together the breadcrumbs, herbs, butter, salt and pepper.  Rub the mixture onto the top of the meat, pressing down well so that it sticks.  Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well.  Put the joint on top, then pour the stock into the pan, but not over the meat.  -- Cover loosely with a piece of foil and bake at 400 F for half an hour.  Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound.  Take off the foil for the final half hour, and check that the vegetables are nearly cooked.  Finish the cooking without the foil, to let the top get brown and crusty.


Creamy Lamb Korma

3 green chillies
1/2 cup plain yoghurt
1/4 cup coconut milk
1 tbsp ground almonds
1 tsp salt
1 tsp crushed garlic
1 tsp grated fresh root ginger
1tsp garam masala
1/4 tsp ground cardamon
large pinch  ground cinnamon
1 tbsp chopped fresh mint
1 tbsp corn oil
2 medium onions, diced
1 bay leaf
4 black peppercorns
8 ozs lean lamb ( or beef if preferred ), cut into strips
2/3 cup water
fresh mint leaves to garnish

Method

Seed and finely chop two chillies. Whisk into the yogurt with the coconut milk, ground almonds, salt, garlic, ginger, garam masala, cardamom,cinnamon and chopped mint. Seed the remaining green chilli and slice into strips. Set aside.
Heat the oil in a non-stick wok or heavy based frying pan and stir fry the diced onions with the bay leaf and peppercorns. When the onions are soft and golden brown, add the strips of meat and stir-fry for about 2 minutes. Pour over the yogurt mixture and water, lower the heat, cover and cook for about 15 minutes or until the meat is cooked through, stirring occasionally. Stir-fry for a further 2 minutes. Serve garnished with chilli strips and mint.



Rich Indian Lamb
4& 1/2 lb leg of lamb
1 tsp tumeric
2 tsp dried cumin
2 tsp dried coriander
1/2 tsp ground cardamom
1 clove garlic, crushed
juice and rind of 1 lemon
1 cup narural yoghurt
1 tbsp vegetable oil
2 large onions, sliced
2 sweet potatoes or kumaras
15 ozs diced tomatoes
1/4 cup tomato puree
1/3 cup water
1 cup green beans

Method

Using a sharp knife, remove lamb from the bone and dice into 1/2" cubes. Combine dried spices and mix with garlic, lemon juice and yoghurt. Place lamb in this mixture and coat well. Marinate for 1 hour or leave overnight. Heat oil and fry onions until translucent. Peel and dice sweet potatoes, and add to onions along with lamb, marinade, tomatoes and puree. Reduce heat, add water and simmer, uncovered for 2 hours. Stir through the trimmed beans and cook for another 5 minutes. Serve with steamed rice, mango chutney and extra yoghurt.


Pilaf de miel

1 lb/500 g lamb,
1 cup rice,
2 cups water,
1 big onion,
salt,
chopped dill,
2 tablespoons lard

Method

 Cut the meat in pieces and fry with a tablespoon of lard. When golden brown, add finely chopped onion, water and salt. Cover the pan and let simmer for 5 minutes. In the meantime, slightly fry the rice with a tablespoon of lard. Place over the meat, add chopped dill and cover with a lid that was covered in a soaked and squeezed cloth. Bake in the oven until the rice is cooked. 


Grilled Lamb Loin with Kiwi and Port Wine Sauce

Serves 4
1 Loin of Lamb boned by local butcher
1 Small onion
1 Large clove garlic
2 Tablespoons soy sauce
2 Tablespoons sesame oil
Dash Worchestershire sauce
1 Teaspoon cracked pepper
2 to 4 Kiwi fruits

Method

Dice onion and chopped garlic clove. Combine in a small bowl with all other ingredients except lamb. Rub mixture on lamb loin and store in a covered
glass container overnight in the refrigerator.Remove lambs one hour before ready to cook. Prepare grill or broiler. Grill or broil lamb until desired doneness. Meanwhile peel and slice kiwi into 1/4" slices. Remove lamb from grill broiler and let it set for 5 minutes. Slice loin diagonally, 1/4" thick. Place lamb and kiwi fanned out on each of the four serving plates. Serve with port wine sauce.

Port Wine Sauce:

Reduce a good quality tawny port from 1 cup to 1/2 cup. Add 1/4 cup chopped shallots. Strain out shallots and add 1 cup of brown sauce to the port.
Whisk together and heat through. Serve with lamb.
 From: Deerhill Inn, West Dover, Vermont