Tag Archives: lamb

Marinated Lamb

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  • 1/2 cup Italian parsley
  • 1/3 cup chopped cilantro
  • 4 garlic cloves, crushed
  • 1 tbsp. paprika
  • 1 tsp. thyme
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp. ground cumin

 

Lamb Burgers

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  • 1 tbsp. ground cumin
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated
  • 1 tbsp. mint leaves
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. minced lamb
  • 2 tbsp. parsley (Italian)
  • 2 tbsp. cilantro
  • 2 red peppers, chopped
  1. Dry fry 1 tsp. cumin for one minute, then combine with yogurt, cucumber and mint and refrigerate.
  2. Cook the onions, add rest of cumin, garlic.  Allow the mixture to cool.
  3. Mix onion mixture, lamb, parsley and cilantro, season with salt and pepper; divide into patties.

 

Hoisin Lamb

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  • 1 lamb loin
  • 1/4 cup hoisin sauce
  • 2 tbsp. soy sauce
  • 2 garlic cloves, crushed
  • 1 tbsp. grated fresh ginger
  • 2 tsp. olive oil
  • green onions
  • chopped peanuts

Combine hoisin sauce, soy sauce, garlic, ginger and olive oil – marinate the lamb for at least four hours or overnight.

Lamb Shank Tagine with Dates

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  • 3 large lamb shanks, about 4 1/2 pounds
  • Salt and pepper
  • 6 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 tablespoons butter
  • 1 large onion, sliced, about 2 cups
  • Small pinch saffron
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 2-inch piece cinnamon stick
  • 2 teaspoons dried ginger
  • 1/2 cup chopped dates of any kind, plus 24 whole Medjool dates
  • 1/2 cup golden raisins, soaked in hot water to soften for 30 minutes and drained
  • 1/2 cup pomegranate seeds
  • Cilantro sprigs, for garnish
Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

Lamb Chops with Pistachio Tapenade

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1/2 cup pistachios, shelled and toasted
1/2 cup pitted green olives
2 tablespoons capers
1 clove garlic, smashed
1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)
2 tablespoons freshly chopped parsley leaves
Extra-virgin olive oil
1 lemon, zested
1 (8-rib) rack of lamb or 6 lamb chops
Salt
Freshly ground black pepper*

To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.

If using a rack of ribs: Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end, remove the 2nd and 7th bones; this will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops.

Cook your chops: Season your six lamb chops generously on either side with salt and freshly ground black pepper. Allow them to sit for 10 to 15 minutes before cooking.

Preheat oven to 425 degrees F. Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.