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Lamb – Hip Hop Cookbook http://hiphopcookbook.com/recipes Recipes Tue, 05 Aug 2008 07:42:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Roast Lamb Shanks http://hiphopcookbook.com/recipes/meat/roast-lamb-shanks/ http://hiphopcookbook.com/recipes/meat/roast-lamb-shanks/#respond Tue, 15 Apr 2008 23:48:48 +0000 http://hiphopcookbook.com/food/meat/roast-lamb-shanks/ Continue reading Roast Lamb Shanks]]>
  • 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
    1. Drizzle the olive oil on the lamb shanks and rub in the rosemary and garlic powder.
    2. Squeeze on the lemon juice and pour on the port.  Season with the salt and pepper.
    3. Chill overnight.
    4. Bring the lamb to room temperature.  Preheat the oven to 400 F.
    5. Place the lamb with the marinade in a roasting pan.  Roast for 40 minutes.
    6. Turn the lamb shanks.  Roast 20 to 45 minutes longer, depending on the size of the shanks.  When finished, the lamb should look like its bursting.
    ]]>     http://hiphopcookbook.com/recipes/meat/roast-lamb-shanks/feed/ 0     Roasted Rack of Lamb with Mint Chimichurri http://hiphopcookbook.com/recipes/meat/roasted-rack-of-lamb-with-mint-chimichurri/ http://hiphopcookbook.com/recipes/meat/roasted-rack-of-lamb-with-mint-chimichurri/#respond Fri, 04 Apr 2008 04:06:21 +0000 http://hiphopcookbook.com/food/meat/roasted-rack-of-lamb-with-mint-chimichurri/ Continue reading 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
    1. Preheat the oven to 450 F.
    2. In a blender combine the mint, jalapeno, shallot, garlic, vinegar, and 1/4 cup olive oil.  Add the sugar.  Puree.
    3. Season with salt.  Set aside.
    4. Heat 1 tbsp of olive oil in a large oven proof skillet. 
    5. Season the lamb generously with salt and pepper.
    6. Brown the lamb racks, fat side down.  Briefly sear the other side and then return to the fat side.
    7. Place in the oven to roast for 12 minutes.
    8. Remove from the oven.  Transfer to a cutting board, tent with foil, and let rest 10 minutes.
    9. Serve with the sauce.
    ]]>     http://hiphopcookbook.com/recipes/meat/roasted-rack-of-lamb-with-mint-chimichurri/feed/ 0     Shaslik http://hiphopcookbook.com/recipes/meat/shaslik/ http://hiphopcookbook.com/recipes/meat/shaslik/#respond Wed, 03 Jan 2007 16:18:06 +0000 http://hiphopcookbook.com/food/meat/shaslik/ Continue reading 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
    1. Toss the lamb in the oil.  Sprinkle in the thyme, bay leaves, onion, garlic, lemon juice, and cayenne.  Mix well.
    2. Chill 5 hours.
    3. Skewer the meat alternating with the tomatoes and eggplant.
    4. Heat the grill.
    5. Season the skewers with salt and pepper.
    6. Grill the skewers, basting with the sauce.
    7. Serve.
    ]]>     http://hiphopcookbook.com/recipes/meat/shaslik/feed/ 0     Lamb Kebabs http://hiphopcookbook.com/recipes/meat/lamb-kebabs/ http://hiphopcookbook.com/recipes/meat/lamb-kebabs/#respond Fri, 24 Nov 2006 03:46:50 +0000 http://hiphopcookbook.com/food/meat/lamb-kebabs/ Continue reading Lamb Kebabs]]>
  • 3/4 cup dry red wine
  • 1/4 cup lemon juice
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked pepper
  • 2 garlic cloves, crushed
  • 1 onion
  • 1 bay leaf
  • 2 tsp dry oregano
  • 3 lb leg of lamb, boneless, cut in 1" cubes
  • cherry tomatoes
  • mushroom caps
    1. Combine the wine, lemon, oil, salt, pepper, garlic, bay leaf and oregano.
    2. Mince half the onion and and add it to mixture.
    3. Marinate the lamb in the sauce for 6 hours in the refridegerator.
    4. Skewer the lamb, alternating between tomatoes, mushrooms, slices of onion, and the meat.
    5. Grill, turning, basting frequently until cooked through.
    6. Serve.
    ]]>     http://hiphopcookbook.com/recipes/meat/lamb-kebabs/feed/ 0     Lamb Stew http://hiphopcookbook.com/recipes/soup/lamb-stew/ http://hiphopcookbook.com/recipes/soup/lamb-stew/#respond Mon, 20 Nov 2006 23:56:24 +0000 http://hiphopcookbook.com/food/soup/lamb-stew/ Continue reading Lamb Stew]]>
    • 1/3 cup extra-virgin olive oil
    • 1 1/2 pounds lean, boneless leg of lamb, cut into 3/4-inch cubes
    • Salt and freshly ground pepper
    • 1 medium onion, chopped
    • 4 garlic cloves, thinly sliced
    • 1 1/4 cups dry white wine
    • 1 large rosemary sprig
    • 3 large eggs, beaten
    • 1/4 cup heavy cream
    • 1 cup freshly grated Parmesan
    • 3 tablespoons finely chopped  parsley
    • 1 teaspoon grated lemon zest

    1. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the lamb with salt and pepper and add half of the meat to the casserole in a single layer. Cook over moderately high heat, turning once or twice, until browned all over, about 7 minutes. Transfer the lamb to a plate and pour off the oil. Add 2 more tablespoons of olive oil to the casserole and repeat with the remaining lamb. Wipe out the casserole.
    2. Add the remaining 2 tbsp cup of olive oil to the casserole. Add the onion and garlic and cook over moderate heat until the onion is softened.
    3. Return the lamb and any accumulated juices to the casserole. Add the wine and rosemary and bring to a boil, scraping up any browned bits from the bottom. Cover and simmer over moderately low heat until the lamb is tender, about 1 1/4 hours.
    4. Uncover the casserole and simmer the stew until the liquid has nearly evaporated, about 20 minutes. Remove from the heat and discard the rosemary sprig.
    5. Meanwhile, in a medium bowl, whisk the eggs with the cream. Whisk in the Parmesan, parsley and lemon zest.
    6. Using a wooden spoon, stir the egg mixture into the lamb stew. Cook over low heat, stirring gently, until the the eggs just begin to set and the sauce is thick and creamy, about 5 minutes. Transfer the stew to a bowl and serve
    ]]>     http://hiphopcookbook.com/recipes/soup/lamb-stew/feed/ 0