Terri Ramsey Beavers Hey there, fellow culinary adventurers! Today, let’s embark on a journey through the tantalizing world of lamb recipes. If you’re an experienced cook looking to elevate your kitchen game, you’re in for a treat. Lamb, with its rich flavor and versatility, offers a playground for creativity in the kitchen. So, roll up your sleeves and let’s dive in!
Rack of Lamb with Herb Crust:
Let’s kick things off with a classic – a succulent rack of lamb adorned with a crispy herb crust. Start by searing the racks in a hot pan to lock in those juices. Then, generously coat them with a mixture of fresh herbs, breadcrumbs, garlic, and a drizzle of olive oil. Roast until beautifully golden brown on the outside and perfectly pink on the inside. Serve with a side of roasted vegetables for a truly elegant feast.
Ingredients:
- 2 racks of lamb (about 1 1/2 pounds each), frenched
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
For the Herb Crust:
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1/2 cup breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
Instructions:
- Prepare the Lamb:
- Preheat your oven to 400°F (200°C).
- Season the racks of lamb generously with salt and pepper.
- Sear the Lamb:
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Once hot, add the racks of lamb, fat side down, and sear until golden brown, about 3-4 minutes. Flip and sear the other side for an additional 3-4 minutes. This will help lock in the juices.
- Make the Herb Crust:
- In a small bowl, combine minced garlic, chopped rosemary, thyme, breadcrumbs, Dijon mustard, and olive oil. Mix until well combined.
- Coat the Lamb:
- Remove the seared racks of lamb from the skillet and let them cool slightly.
- Brush the mustard mixture generously over the fat side of each rack, covering it completely.
- Bake:
- Place the racks of lamb, fat side up, in the preheated oven.
- Roast for about 15-20 minutes for medium-rare doneness or until the internal temperature reaches 130-135°F (55-57°C) when measured with a meat thermometer inserted into the thickest part of the meat.
- For a more well-done lamb, roast for an additional 5-10 minutes, or until desired doneness is reached.
- Rest and Serve:
- Once cooked to your liking, remove the lamb from the oven and let it rest for 5-10 minutes before slicing.
- Slice the racks into individual chops and serve hot, garnished with additional fresh herbs if desired.
Enjoy your succulent Rack of Lamb with Herb Crust, perfectly cooked and bursting with flavor!
Mediterranean Lamb Tagine:
Transport your taste buds to the sun-soaked shores of the Mediterranean with this aromatic tagine. Brown chunks of lamb shoulder in a fragrant blend of spices like cumin, coriander, cinnamon, and paprika. Add a splash of fruity olive oil, some sweet dried fruits like apricots and dates, and let it all simmer together until the meat is melt-in-your-mouth tender. Serve over fluffy couscous and garnish with chopped cilantro for a burst of freshness.
Ingredients:
- 2 pounds lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup chicken or vegetable broth
- 1/2 cup dried apricots, chopped
- 1/2 cup pitted dates, chopped
- 1/4 cup golden raisins
- 2 tablespoons honey
- Zest of 1 lemon
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Cooked couscous, for serving
Instructions:
- Season and Sear the Lamb:
- Season the lamb cubes generously with salt and pepper.
- Heat olive oil in a large tagine or Dutch oven over medium-high heat.
- Working in batches, add the lamb cubes and sear until browned on all sides, about 4-5 minutes per batch. Remove the lamb from the tagine and set aside.
- Saute Onion and Spices:
- In the same tagine or Dutch oven, add the chopped onion and sauté until softened, about 5 minutes.
- Add minced garlic, ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper. Cook for another 1-2 minutes until fragrant.
- Simmer with Tomatoes and Broth:
- Return the seared lamb to the tagine.
- Pour in the diced tomatoes with their juices and chicken or vegetable broth.
- Stir to combine, then bring the mixture to a simmer.
- Add Fruits and Sweeteners:
- Once simmering, add the chopped dried apricots, dates, golden raisins, honey, and lemon zest to the tagine.
- Give everything a good stir, then cover with a lid and reduce the heat to low.
- Simmer and Serve:
- Let the tagine simmer gently for about 1 1/2 to 2 hours, or until the lamb is tender and the flavors have melded together.
- Stir in chopped fresh cilantro just before serving.
- Taste and adjust seasoning, adding more salt or pepper if needed.
- Serve the Mediterranean Lamb Tagine hot over cooked couscous, garnished with additional cilantro leaves if desired.
Enjoy this aromatic and flavorful Mediterranean Lamb Tagine, a true taste of the exotic!
Grilled Lamb Chops with Mint Chimichurri:
Fire up the grill for this flavor-packed dish that’s sure to impress. Marinate lamb chops in a zesty mixture of lemon juice, garlic, and olive oil before grilling to juicy perfection. Whip up a vibrant mint chimichurri sauce by blitzing fresh mint leaves, parsley, garlic, red wine vinegar, and a pinch of red pepper flakes in a food processor. Drizzle it over the grilled chops for a refreshing contrast of flavors.
Ingredients:
For the Lamb Chops:
- 8 lamb loin chops, about 1 inch thick
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
For the Mint Chimichurri:
- 1 cup fresh mint leaves, packed
- 1 cup fresh parsley leaves, packed
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions:
For the Lamb Chops:
- Preheat the Grill:
- Preheat your grill to medium-high heat.
- Prepare the Lamb Chops:
- Pat the lamb chops dry with paper towels.
- Season both sides generously with salt and freshly ground black pepper.
- Drizzle olive oil over the lamb chops and rub to coat evenly.
- Grill the Lamb Chops:
- Place the lamb chops on the preheated grill.
- Grill for about 3-4 minutes per side for medium-rare, or longer according to your desired level of doneness.
- Remove the lamb chops from the grill and let them rest for a few minutes before serving.
For the Mint Chimichurri:
- Prepare the Chimichurri Sauce:
- In a food processor, combine the fresh mint leaves, parsley leaves, minced garlic, red wine vinegar, and red pepper flakes.
- Pulse until the herbs are finely chopped.
- Add Olive Oil:
- With the food processor running, slowly drizzle in the extra virgin olive oil until the sauce is well combined and emulsified.
- Season with salt and freshly ground black pepper to taste.
Serving:
- Plate the Lamb Chops:
- Arrange the grilled lamb chops on a serving platter.
- Drizzle with Chimichurri:
- Spoon the mint chimichurri sauce over the grilled lamb chops, or serve it on the side for dipping.
- Garnish and Serve:
- Garnish with extra fresh mint leaves or parsley leaves if desired.
- Serve the Grilled Lamb Chops with Mint Chimichurri immediately while still warm.
Enjoy the succulent and flavorful Grilled Lamb Chops with Mint Chimichurri, perfect for a delicious and satisfying meal!
Slow-Roasted Lamb Shoulder with Rosemary and Garlic:
For a hearty, comforting meal that’s perfect for a cozy night in, look no further than slow-roasted lamb shoulder. Rub the meat generously with minced garlic, chopped rosemary, salt, and pepper, then let it marinate overnight for maximum flavor infusion. Roast low and slow until the meat is fall-apart tender and the aroma fills your kitchen with warmth. Serve alongside creamy mashed potatoes or crusty bread to soak up all those delicious juices.
Ingredients:
- 1 lamb shoulder, bone-in (about 4-5 pounds)
- Salt and freshly ground black pepper
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
- 1 cup dry white wine (optional)
- 2 onions, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Lamb Shoulder:
- Pat the lamb shoulder dry with paper towels.
- Season the lamb generously with salt and freshly ground black pepper.
- Make the Garlic-Rosemary Rub:
- In a small bowl, combine the minced garlic, chopped rosemary leaves, and olive oil to make a paste.
- Rub the Lamb Shoulder:
- Rub the garlic-rosemary paste all over the lamb shoulder, covering it evenly.
- Prepare the Roasting Pan:
- In a roasting pan or Dutch oven, scatter the sliced onions, chopped carrots, and celery.
- Place the Lamb in the Pan:
- Place the seasoned lamb shoulder on top of the vegetables in the roasting pan.
- Add Liquid:
- Pour the chicken or vegetable broth and dry white wine (if using) into the bottom of the roasting pan. This will help keep the lamb moist during roasting.
- Cover and Roast:
- Cover the roasting pan tightly with aluminum foil or a lid.
- Place the roasting pan in the preheated oven and roast for about 4-5 hours, or until the lamb is fork-tender and falls off the bone.
- Baste Occasionally:
- Occasionally, uncover the lamb and baste it with the juices from the bottom of the pan to keep it moist and flavorful.
- Rest and Serve:
- Once the lamb is cooked to perfection, remove it from the oven and let it rest for 10-15 minutes before carving.
- Slice or shred the lamb, discarding any excess fat, and serve it with the roasted vegetables and pan juices.
- Optional: Make a Sauce (Gravy):
- If desired, you can strain the pan juices and vegetables to make a delicious gravy to serve with the lamb. Simply heat the juices in a saucepan over medium heat, whisk in a tablespoon or two of flour to thicken, and season with salt and pepper to taste.
- Garnish and Enjoy:
- Garnish the slow-roasted lamb shoulder with fresh rosemary sprigs and serve hot.
Enjoy the tender and flavorful Slow-Roasted Lamb Shoulder with Rosemary and Garlic as a comforting centerpiece to your meal!
Lamb Kofta with Tzatziki Sauce:
Take your taste buds on a trip to the Middle East with these flavorful lamb kofta skewers. Mix ground lamb with finely chopped onions, garlic, fresh herbs like parsley and mint, and a sprinkle of ground spices such as cumin and coriander. Form the mixture into elongated patties around skewers and grill until nicely charred and cooked through. Serve with a dollop of cool and tangy tzatziki sauce for a match made in culinary heaven.
Ingredients:
For the Lamb Kofta:
- 1 pound ground lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- Olive oil, for grilling
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and freshly ground black pepper, to taste
Instructions:
For the Lamb Kofta:
- Prepare the Lamb Mixture:
- In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, ground cinnamon, cayenne pepper, salt, and black pepper. Mix well to combine.
- Shape the Kofta:
- Take a small handful of the lamb mixture and shape it into a sausage-like shape around metal or soaked wooden skewers. Repeat with the remaining mixture.
- Grill the Kofta:
- Preheat your grill to medium-high heat.
- Brush the lamb kofta with olive oil to prevent sticking.
- Place the kofta skewers on the grill and cook for about 4-5 minutes per side, or until cooked through and nicely browned.
For the Tzatziki Sauce:
- Prepare the Cucumber:
- Using a clean kitchen towel or paper towels, squeeze the grated cucumber to remove excess moisture.
- Make the Tzatziki:
- In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and black pepper. Stir until well combined.
- Chill:
- Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serving:
- Serve the Lamb Kofta:
- Once the lamb kofta is cooked through, remove them from the grill and let them rest for a few minutes.
- Plate and Garnish:
- Serve the lamb kofta hot with the chilled tzatziki sauce on the side.
- Garnish with extra chopped fresh herbs, if desired.
- Optional: Accompaniments:
- Lamb kofta and tzatziki sauce pair well with warm pita bread, sliced tomatoes, red onions, and lettuce for wrapping or stuffing.
Enjoy the flavorful and aromatic Lamb Kofta with Tzatziki Sauce, a delicious taste of the Middle East!
There you have it – a tantalizing array of lamb recipes to inspire your next culinary masterpiece. Whether you’re craving something elegant and refined or hearty and comforting, lamb offers endless possibilities for creativity in the kitchen. So, grab your apron and let’s get cooking!