I was wondering if anyone had any really good recipes for lamb. My husband and I have never had it and didn't know what would be a good starter recipe to try it. Thanks!Lamb recipes?
Baked Lamb Chops
INGREDIENTS
3 eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
3. Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.Lamb recipes?
How To Make A Ragout Of Lamb(stew)
Ragout of Lamb Recipe. A nourishing, flavoursome dish which is perfect to enjoy on those cold winter days.
Serves:
4
Preparation Time:
30 minutes
Cooking Time:
2 hours 30 minutes
Oven Temperature:
340° f - 170° c
You Will Need
30 oz of leg or shoulder of lamb
4 Tbsp olive oil
2 onions, roughly chopped
6 cloves of garlic, crushed
1 Tbsp plain flour
17 fl oz chicken stock
6 sprigs of thyme
2 bay leaves
2 Tbsp chopped parsley
1 Tbsp paprika
12 ½ oz new potatoes, scrubbed
2 tomatoes
10 2⁄3 oz pumpkin
freshly ground black pepper
salt
ice
1 flameproof casserole dish
1 knife
1 slotted spoon
1 measuring jug
1 plate or tray
1 spoon
1 bowl
1 fork
1 chopping board
1 saucepan
Step 1:
Preheat the oven
Set the temperature to 170ºC (325ºF/ gas mark 3).
Step 2:
Cut and season the lamb
Trim off any excess fat then cut the lamb into 2cm cubes. Season with salt and pepper.
Step 3:
Prepare the tomatoes
Using a sharp knife, remove the stem and mark an 'x' at the other end of both tomatoes.
Bring a saucepan of water to the boil and prepare a bowl with iced water.
Step 4:
Skin the tomatoes
To skin the tomatoes, place them in the saucepan of boiling water and leave for 20 seconds. Then put them into the iced water. Remove from the water, peel off the skin and cut both tomatoes into chunks.
Step 5:
Brown the lamb
Heat up the oil in a casserole dish and add the lamb. Cook until nicely browned then remove with a slotted spoon and put it aside.
It is recommendable to brown the lamb in two batches.
Step 6:
Brown the onions and garlic
Next add the onions and cook for about 10 minutes or until lightly browned. Add the garlic and stir briefly while cooking.
Step 7:
Thicken the sauce
Stir in the flour to soak up all the juices and slowly pour in the stock while continually stirring.
Step 8:
Prepare the ragout
When the liquid begins to simmer, add the lamb, paprika, thyme, bay leaves, tomatoes and season with salt and pepper.
Step 9:
Place in the oven
Once the stock begins to simmer again, put the lid on and place the dish in the oven and cook for 1 hour.
Step 10:
Prepare the vegetables
Meanwhile, cut the potatoes in half and skin and chop the pumpkin into cubes.
Step 11:
Add the vegetables
After the hour has passed, remove the casserole dish from the oven. Add the potatoes and pumpkin, cover and return the dish to the oven to cook for a further hour.
Step 12:
Garnish and serve
Once thoroughly cooked, adjust the seasoning of the ragout if needed, garnish with a sprinkle of fresh parsley and serve.
Fogo de Chao
Here are some lamb recipes. If you have never used videojug, you are in for a treat!
This recipe is easy to prepare, and a great intro to lamb. I've had people who claim to not like lamb like this :) The paper frill to garnish is completely unnecessary. It serves 10, so feel free to cut down on all of the ingredients.
Leg of Lamb
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/4 teaspoon dry mustard
1/8 teaspoon ground cardamom
5 pounds whole leg of lamb
1/2 teaspoon dried thyme
1 orange peel, cut into slivers
fresh mint, garnish
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.
Roast Rack of Lamb with Garlic Potatoes
A rack of lamb is usually 6-7 small cutlets so make sure you buy enough for both of you.
Season the lamb well with salt and pepper. Pop it into a pre-heated oven at 200C for about 12-14 minutes.
Meanwhile boil the potatoes as normal then mash them with butter, a splash of milk and a *good* squeeze of garlic puree.
Slice the rack of lamb into it's cutlets and serve with the potatoes and some nice fresh green vegetables.
Or:
Roast Leg of Lamb
Wash and dry your leg of lamb (bone in is best for more flavour).
Slice up 2 garlic cloves and, using a sharp knife, insert the garlic slices into the meat. Cover the leg with foil and roast in the oven at 160C for about 1 1/2 hours.
Lamb is very fatty so you want to get as much fat out as you can without drying out the meat.
Leave the meat to rest for 20 minutes or so and then serve. I like it best with a full on roast dinner.
A whole leg is a lot for two people but you can use the cold meat to make rissoles or shepherds pie. I like cold lamb best just in big chunks which I dip in Heinz tomato ketchup.
Scrummy!
couple of good recipes here
This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?
lamb has a very stong flavor, and can taste ';gamey'; if not cooked properly, so it is typically served with mint jelly to help counteract the strong flavors of the meat
Roast shoulder of lamb..cheap and delicious. take a half or whole shoulder of lamb and trim off the more obvious pieces of fat then sprinkle black pepper, a little salt and a good pinch of dried herbs (rosemary, thyme and/or basil..or mixed Mediterranian or Italian herbs)over the joint and place it on a rack in a large roasting pan..shoulder can be fatty and this is the easiest way of making sure that the cooked joint is lean. Cook at 170degrees for twenty minutes per pound and an extra twenty five minutes and serve with salad potatoes..boiled in their skins..and peas. Use any vegetable flavoured gravy to go with it and a teaspoon of mint sauce on the side of course..if you can find mint sauce made with balsamic vinegar, so much the better.
If you prefer something a little more adventurous the cook the lamb as above and while it is roasting, roast a tray of diced' mixed vegetables..sweet potatoes, carrots, tomatoes, onions and garlic, tossed in a little green or red pesto. serve with boiled potatoes but forget the gravy.
Modern chefs seem to be offering reciepts for almost raw lamb, which is probably not the best way to try it for the first time,...or any time at all in my opinion..I like it slightly rare but not more than that.Cook leg the same way but without trimming and you need not use a rack..but if you know how to cook beef then lamb should be easy.
Ingredients
For the lamb
1 leg of lamb, about 2kg/4½lb, hip joint removed (sometimes sold as 'Ezi Carve' lamb)
4 garlic cloves, cut into slices
6 anchovy fillets, quartered
freshly ground black pepper
2 tbsp olive oil
10-12 branches of rosemary
100g/3½oz black olive paste
½ lemon, juice only
For the turnips
2 medium turnips, cut into chunks
8 garlic cloves
salt
freshly ground black pepper
30g/1¼oz butter
1 tsp white wine vinegar
2 tbsp chopped flatleaf parsley
Method
1. Dry the lamb well and hang or rest in a cool, dry spot until its surface is dry to the touch. This makes all the difference to the flavour.
2. Trim off and discard the excess fat. Make incisions all over the meat using a small sharp knife, creating small pockets about knuckle deep.
3. Stuff a garlic sliver and a piece of anchovy into each incision and season the surface well with pepper.
4. Heat half the oil in a flameproof, heavy-duty baking pan and brown the lamb on all sides over a medium-high heat.
5. Allow to cool.
6. Preheat the oven to 200C/400F/Gas 7.
7. Stretch a good length of string along the work surface and overlap the branches of rosemary along the length of the string.
8. Smear the lamb with the olive paste and place it on the rosemary at one end. Roll it up so that it's completely encased in the rosemary and tie the string tightly to secure. It doesn't matter how crudely you do this - as long as the rosemary stays in place.
9. Return the lamb to the baking pan, drizzle with the remaining oil and the lemon juice and place in the oven.
10. Roast for 15 minutes per 500g/1lb2oz, plus 15 minutes more, turning occasionally to cook evenly.
11. Remove from the oven and rest the meat for one-third of the time it took to cook. This ensures a perfectly pink result.
12. Reserve the rosemary for garnish, carve and serve.
13. For the turnips, bring a pan of water to the boil and add the turnips, garlic and half a teaspoon of salt.
14. Simmer gently until the turnips are tender, about 15 minutes. Drain.
15. Add the butter to the pan and heat gently until foaming. Return the turnips and garlic in a single layer and cook over a gentle heat until golden brown, 5-10 minutes.
16. Add the vinegar and parsley and season to taste with salt and freshly ground black pepper.
17. Serve immediately.
Try a roasted or grilled lamb chops. Yum!
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