2 lamb shanks 1 tsp dry rosemary 1 tsp garlic powder the juice of 1 lemon 1/4 cup tawny port 1 tbsp olive oil 2 tsp kosher salt cracked pepper Drizzle the olive oil on the lamb shanks and rub in the rosemary and garlic powder. Squeeze on the lemon juice and pour on the… Continue reading Roast Lamb Shanks
Category: Lamb
Roasted Rack of Lamb with Mint Chimichurri
1 cup mint leaves 1 jalapeno, seeded, roughly chopped 1 small shallot, chopped 1 garlic clove 1 tbsp red wine vinegar olive oil a pinch of sugar kosher salt and cracked pepper 1 1/2 lb rack of lamb–about 8 rib racks, then cut in half to make 2 fours Preheat the oven to 450 F.… Continue reading Roasted Rack of Lamb with Mint Chimichurri
Lamb Kabobs
1/4 cup soy sauce 2 tsp dry thyme 6 cloves garlic, sliced thin 1 tbsp olive oil 1 lb lamb, cut in 1" cubes Combine the soy suace, thyme, garlic, and olive oil. Mix well. Pour over the lamb and mix well. Chill overnight. Drain the marinade from the lamb and discard the liquid. Skewer… Continue reading Lamb Kabobs
Deglazed Mint Lamb
3 tbsp water 1 1/2 tbsp icing sugar 1/3 cup minced mint 1/2 cup vinegar olive oil sea salt and cracked pepper 2 lamb chops Combine the water and the icing sugar and heat in the microwave briefly. Stir until the sugar is dissolved. Stir in the mint and the vinegar and let sit half… Continue reading Deglazed Mint Lamb
Lamb with Mustard Molasses Glaze
1/4 cup molasses 1 tbsp dijon 2 tsp balsamic vinegar 1/2 tsp chile powder 1 clove garlic, crushed olive oil 2 lamb chops salt and pepper Combine the molasses, dijon, vinegar, chile, and garlic. Set aside. Brush the lamb with olive oil and season with salt and pepper. Heat the grill. Cook 5 minutes on… Continue reading Lamb with Mustard Molasses Glaze
Tarragon Lamb Chops
1/4 cup olive oil 2 tbsp fresh tarragon, minced 2 garlic cloves, crushed 2 lamb chops salt and pepper mango chutney Combine the olive oil, tarragon, and garlic. Marinate the lamb in the mixture for 4 hours. Heat the grill. Season the lamb with salt and pepper. Grill until cooked. Serve with the chutney.
Lamb Burgers with Harissa Aioli
1 cup mayonnaise 1/2 tsp ground cumin 1/2 tsp cayenne 3 garlic cloves, minced 1 1/2 tsp lemon juice 1 tsp red wine vinegar 1/2 tsp dijon salt and pepper 1 tbsp olive oil 1 shallot, minced 1 lb ground lamb 1/4 cup parsley, minced 2 tbsp pine nuts 1 tsp paprika 1/4 tsp chili flackes… Continue reading Lamb Burgers with Harissa Aioli
Shaslik
3/4 cup olive oil 1 leg of lamb, boned, cut into 2" cubes 1 tsp dry thyme 2 bay leaves, crumbled 1 onion, minced 2 cloves garlic, minced 1/2 cup lemon juice 1 tsp cayenne cherry tomatoes 1 eggplant, unpeeled, cut into cubes salt and pepper Toss the lamb in the oil. Sprinkle in the… Continue reading Shaslik
Lamb Skewers with Serrano-Mint Glaze
1 cup red wine vinegar 1 cup white wine vinegar 1 cup sugar 1 serrano chile, minced ½ cup mint leaves, minced 1 lb lamb loin, cut into 1” pieces Olive oil Sea salt and cracked pepper Combine the vinegars and sugar in a medium saucepan. Bring to a boil. Reduce to ¾ cup. … Continue reading Lamb Skewers with Serrano-Mint Glaze
Yogurt Mint Marinated Lamb
1 boneless leg of lamb, trimmed of excess fat 6 cloves garlic, crushed 2 cups plain yogurt 1/2 cup fresh mint 2 tsp ground cumin 5 dashes tabasco 2 tsp kosher salt 2 tsp cracked pepper Using a paring knife, make small slits over the entire surface of the lamb and stuff with the garlic.… Continue reading Yogurt Mint Marinated Lamb