I would like to have lamb recipes if you have them.?

Pan Seared Lamb Chops with Mustard and Chives





2 Servings





Ingredients:





1 tbsp. oil


4 loin or rib lamb chops, each 1 to 1 1/2 thick


1/2 cup beef or veal stock


1 tbsp. fresh chives, minced


1 tbsp. Dijon mustard or other hot homemade mustard


Sea salt and pepper, to taste





Procedure:





Heat oil in a large, heavy skillet. Sear chops quickly on both sides to seal in juices.





Reduce heat to medium and allow to cook, turning several times, to desired doneness - 10 to 12 minutes.





To test, make a small cut next to the bone. If it's light pink, it's perfect. Pour off some of the fat from the pan.





Remove cooked chops to a heated platter and keep warm. To deglaze, add stock to skillet and stir, scraping up any meat bits from bottom of pan.





Reduce over high heat until slightly thickened.





Remove pan from heat (turn heat to low); stir in chives and mustard. Return pan to low heat to warm the mustard, but do not allow to boil.





Add any juices that may have accumulated around chops.





Season with salt and pepper. Serve sauce at once, poured over lamb chops.





NOTE: Serve this with buttered noodles and broiled tomato halves.








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Classic roast leg of lamb





Ingredients





3 to 6 cloves of garlic


1/3 cup olive oil, or more


2 tablespoons or more crushed dried rosemary or dried oregano,


or both, to taste


Strained fresh juice of 4 lemons, or more to taste


1 cup dry red wine


1 leg of lamb, trimmed, about 5 pounds


Salt and freshly ground pepper, to taste


Small new potatoes, whole or halved





Directions





Finely chop 2 garlic cloves and combine them in a large bowl


with 1 tablespoon olive oil, 1 tablespoon of the dried rosemary


and/or oregano, juice of 2 lemons, and dry red wine to make a


marinade. Marinate lamb in mixture, cover and refrigerate for 6


to 12 hours, turning lamb several times.


Remove lamb from refrigerator. Preheat over to 450 degrees F and


lightly oil a large baking pan. With a mortal and pestle or food


processor, crush together all but 1 of the remaining garlic


cloves and remaining herbs. Remove lamb from marinade and


reserve liquids. With a sharp knife, make 3/4 inch slits all


around leg of lamb and stuff garlic and herb mixture inside


slits. Reserve a small amount of the mixture for later.


Rub lamb with olive oil and 1 whole garlic clove, salt, pepper,


and remaining herb mixture. Place lamb in prepared baking pan


and arrange potatoes around it, if desired. Season potatoes with


salt, pepper, and juice of remaining 2 lemons. Pour marinade


over lamb. Place uncovered in oven and reduce heat immediately


to 350 degrees F. Bake for about 30 minutes per pound, or until


lamb is tender and slightly rare, and potatoes, fork-tender.


Baste every 10-15 minutes with pan juice. If potatoes need more


liquid, add a little water to the pan before cooking.I would like to have lamb recipes if you have them.?
I really like grilled rack or lamb seasoned with kosher salt, coarse ground black pepper, rosemary and garlic. I usually eat mine medium rare and serve it with a Rosemary and Roasted Garlic Demi Glace for sides, wild mushroom risotto and grilled asparagus.I would like to have lamb recipes if you have them.?
Crock Pot Morracon Lamb and Rice


- 1 # boneless lamb, cut in 1'; pieces


- 1 granny smith apple, chopped


- 6 oz pkg chix flavored rice and vermicelli pasta mix.


- 1 0 1/2 cups chix broth


- 1 tsp curry powder





- combine: lamb, apple, seasoning mix from rice, chix broth and curry


powder.


- add to pot and cover.


cook for 4 hrs.


- stir in rice and pasta mixture .


- cover and cook 3-4 hrs.
If you're doing a roast leg of lamb, cut a few small slits in the meat and put some garlic cloves in the slits. Top with bacon and roast as usual. Comes out delicious. Use as little or as much garlic as you like. Lamb chops are delicious barbecued with a good barbecue sauce.
Shish Kebabs with Rice Pilaf Recipe Rating:





Leg of lamb or beef sirloin is relatively low in fat, and enriched white rice is a good source of carbohydrates, protein, iron and B vitamins.








2 tablespoons lemon juice





1 tablespoon Dijon mustard





1 tablespoon soy sauce





2 garlic cloves, finely chopped





1/4 teaspoon ground cumin





1 1/2 teaspoons dried oregano





1 1/4 pounds boneless leg of lamb or beef sirloin, cut into 1-inch cubes





2 cups water





3/4 teaspoon salt





1 cup long-grain white rice





1 large carrot, thinly sliced





1 medium zucchini, thinly sliced





3 green onions, thinly sliced








Preparation Time: 20 minutes


Cooking Time: 10 minutes


Serves 4





1. In a medium bowl, whisk together the lemon juice, mustard, soy sauce, garlic, cumin and 1 teaspoon of oregano. Add the lamb and toss to mix. Set aside.





2. Bring the water and 1/2 teaspoon of the salt to boil in a medium saucepan. Stir in the rice, carrot and remaining 1/2 teaspoon of oregano. Cook, covered, over very low heat for 18 minutes. Stir in the zucchini and green onion. Cover and let rest off the heat.





3. Meanwhile, thread lamb onto skewers. Sprinkle with the remaining 1/4 teaspoon salt. Grill or broil for 8 minutes, turning, for medium-rare; serve over the rice.








Lamb Chops with Potato Stars Recipe Rating:





Lamb, a symbol of spring, is perfect with that other springtime classic, asparagus. Use a star-shaped cookie cutter to cut out shapes from potato slices and add a whimsical touch to this traditional dinner.





2 rib racks of lamb, trimmed (about 1 1/2 pounds each)





1 tablespoon Dijon-style mustard





2 tablespoons chopped fresh rosemary





2 tablespoons chopped fresh parsley





2 shallots or 1/4 red onion, finely chopped (about 2 tablespoons)





1/2 teaspoon crushed dried thyme





1/2 teaspoon salt





4 large potatoes (about 2 pounds)





1 tablespoon olive oil





24 spears asparagus (about 1 1/2 pounds)





Preparation Time: 30 minutes


Baking Time: 1 hour 20 minutes


Serves 4





1. Preheat oven to 400F. Score the fat on the lamb in a crisscross fashion. Cover exposed rib ends with foil and rub lamb with mustard.








2. In a small bowl, combine rosemary, parsley, shallots, thyme and salt; sprinkle on lamb. Place lamb in a shallow baking pan; bake for 35-40 minutes.








3. Slice potatoes lengthwise into 3/8-inch pieces. Using a 2-inch star cookie cutter, cut out shapes. Toss potatoes with oil and place in baking pan around lamb. Continue baking until lamb is medium (150F on an instant-read thermometer) and potato stars are golden, about 40 minutes longer. Cover and let stand 10 minutes.








4. Clean asparagus, trimming off tough stem ends, if necessary. Place in a large skillet with 2 cups water. Cover and bring to a boil; simmer 5-10 minutes, until asparagus is just tender.








5. Using a sharp knife, cut rack of lamb between ribs to form chops. Place 2 chops on each individual plate. Serve the lamb chops with potato stars and asparagus.