Recipe Ideas

Easy Rack of Lamb

-Heat oven to 450'
-Have meat at room temperature.
Combine fresh French Bread
crumbs with melted
butter and lots of 
chopped garlic; 
press into a rack of lamb
and roast on a rack in a 
pan until the lamb is done 
and the crumbs are crunchy 
and browned. Approximately 
20 minutes or until a meat 
thermometer registers 135'
to 140'F, for medium. 
Let lamb sit for 10
minutes before cutting into chops.
@2-3servings

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Rosemary and Garlic Lamb Chops

-5 Garlic Cloves
-3 Tbsp. Extra-Virgin
   Olive Oil
-2 1/2 tsp. Chopped Fresh 
   Rosemary
-2 1/4 tsp. Salt
-1 tsp. freshly ground
   Black Pepper
-12 Lamb Chops
   Rib, Loin, or Shoulder

-Combine first 5 ingredients
in processor; blend until garlic
is finely chopped. Coat chops
with garlic mixture. Arrange
chops in single layer on baking 
sheet. (Can be made 8 hours ahead. 
Cover; chill.)
-Preheat broiler. Watching closely,
broil lamb 4 to 5 inches from heat
source until cooked to desired 
doneness, about 3 minutes per side 
for medium-rare for 1/2' Shoulder 
or Rib chops, about 5 to 7 minutes
per side for 1 1/4" Loin chops.

4-6 servings.

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Simple and Delicious
Leg of Lamb

Leg of Lamb, Bone-In
Fresh Garlic Slivers
Fresh Rosemary Sprigs

Butter
Flour
Beef Broth or Boullion

-Preheat oven to 450'
-Have lamb at room
 temperature
-Slice fresh garlic into
narrow slivers. With a 
sharp knife, cut narrow 
grooves (1/4" deep by
1/2" long) into leg,
all over. Stick garlic
slivers into grooves.
Lay fresh rosemary on top.
-Put Leg of Lamb on rack
in roasting pan, with the
round side up.
-Reduce oven to 350' and
roast leg 30 minutes to
the pound. Remove from oven
and let it rest 10-15
minutes before carving.
-Melt 2 TBSP. butter in
8" sauce pan. Remove from
heat. Add 2 Tbsp. flour to
butter and stir thoroughly.
Gradually add warm juices 
from roasting pan and stir
until smooth. (Add  warm 
beef broth to make 1 cup.
Use the broth to make 
additional cups of gravy, 
i.e. 2 Tbsp. flour, 2 Tbsp. 
butter, 1 C. liquid.)
-Return to heat. Stir 
constantly until gravy 
bubbles. Let it 
simmer for at least a
minute or until 
thickened, stirring
as it thickens.
 
Serve Leg of Lamb
with gravy and mint 
jelly, if desired.

A simple meal with Greens
of the season, roasted
potatoes, steamed vegetables
with sauteed onions and nuts,
crusty rolls, and dessert 
will satisfy the most 
discriminating!
Easily serves 6- 8
with delicious leftover
slices. (Thin the gravy 
with more broth the next 
day).

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This is fast and easy to make 
and is incredibly flavorful.  
Can be served with a bun and 
normal burger fixins’, but 
we usually just serve the 
patties with some red onion 
slices on top as the main 
course.  Any kind of 
potatoes go well with this.

Preparation:
In a mixing bowl combine the 
following ingredients and 
hand mix them together.

1 lb. lean ground lamb
¼ C minced fresh cilantro
3 Tbs. crumbled feta cheese
2 Tbs. minced red onion
½ Tsp. ground cumin
¼ Tsp. salt
¼ Tsp. ground coriander
¼ Tsp. ground red pepper
¼ Tsp. black pepper

Form the mixture into patties 
about 3/4” to 1” thick.  
The original recipe claims 
this will make 4 portions 
but we disagree. For normal 
eaters make two large and 
one small patty (1/4 lb).  
I love that small patty cold 
for lunch the next day.
Cooking:
Best done on the BBQ over a 
medium hot fire.  Tend your 
fire as lamb can really 
light up the grill. In the 
broiler is a reasonable 
second choice.  Done until 
just a bit pink in the 
center to keep them juicy.  
A little mayonnaise on the 
side adds to the experience.
Contributed by 
Lowell Robertson of 
Nevada City, California
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Lamb Stew with Cabbage

-1 ½-2 lbs. Boneless Lamb Stew
-1 Tbsp. Olive Oil
-1 onion, thinly sliced
-2 carrots, cut in chunks
-3 garlic cloves, chopped
-1 head cabbage, 
cored and shredded
-1 C. red wine
-2 Tbsp. flour
-Salt and freshly ground 
black pepper

-Brown lamb in olive oil in 
a dutch oven over medium-high 
heat. Reduce the heat to 
medium and add onion, garlic 
and carrots. Cook until the 
onion is soft.
Add cabbage and continue to 
cook until it begins to wilt.
Sprinkle with flour, salt 
and pepper, then stir and 
add red wine. Let it bubble 
for 2 minutes, then add 2 
cups of water. 
Cover and cook over low heat, 
stirring occasionally until 
the lamb is tender, @1-2 hrs.
Remove the cover, boil away
any excess liquid and serve
@3 to 4 servings
Contributed by Nori Hudson
from Berkeley, California

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1 Leg of Lamb, 
  Boned & Butterflied
3/4 C. Canola Oil
1/4 C. Red Wine Vinegar
1/2 C. Chopped Onion
2 Cloves Garlic, Mashed
2 tsp. Dijon Mustard
2 tsp. Salt
1/2 tsp. each, crumbled
   dried oregano and basil
1 Bay Leaf, crushed
Freshly ground pepper to taste

-Combine all ingredients 
and place in a shallow, 
covered marinating 
container or large Zip-loc 
bag with the lamb. Place in 
refrigerator and allow to 
marinate 24 to 48 hours, 
turning occasionally.
-When coals are ready for 
barbecuing, set grill 4 inches 
above heat. Remove lamb from 
marinade and place on grill,
fat side up, for 10 minutes. 
Turn, baste with marinade, 
and grill 10 minutes more. 
Raise grill slightly and
continue basting and cooking 
until desired doneness.
Lamb should be crusty on 
outside and pink inside.
-Allow about 1/3 to 1/2 lb. 
per person.

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     Lamb and Squash
-4 3/4-1 lb. lamb shanks
-2 Tbsp. vegetable oil
-4 Tbsp. butter
-1 1/2 C. chopped onion
-1 C. chopped carrots
-1 C. chopped parsnips
-4 fresh lge. thyme sprigs
-2 whole garlic heads, 
   unpeeled, cut in half 
   crosswise
-1 C. dry red wine
-5 C. chicken stock or
  canned low-salt broth
-1 lge. orange, peeled
  and quartered (grate 
  the peel first)
-2 whole cinnamon sticks
-2 tsp. fennel seeds, crushed

-1 1 3/4 lb. butternut squash,
  quartered lengthwise, seeded
-1/2 tsp. ground nutmeg

-1 fresh fennel bulb, trimmed,
   sliced (about 2 cups)
-2 tsp. grated orange peel

-Preheat oven to 375'. Sprinkle
lamb on all sides with salt and
pepper. Heat oil in heavy large
pot over high heat. Add lamb;
cook until brown, turning oc-
casionally, about 10 minutes.
Transfer to plate. Add 1 Tbsp. 
butter to drippings in pot. Add
onion, carrots, parsnips, thyme
and garlic. Saute until vegetables
soften and begin to brown, about
8 minutes. Add wine; boil until
almost reduced to glaze, about
4 minutes. Return lamb to pot,
arranging in single layer. Add 
stock, orange, cinnamon and 1 tsp.
fennel seeds; bring to boil.
Place pot in oven. Braise lamb
uncovered until tender, turning
and basting often, about 2 hours
15 minutes.
-Meanwhile rub cut sides of squash
with 1 Tbsp. butter; sprinkle with
salt and pepper. Arrange squash,
skin side down on baking sheet.
Roast on sheet alongside lamb
until tender, about 1 hour 15
minutes. Scrape squash from skins
into bowl; add nutmeg and 2 Tbsp.
butter. Mash with fork until almost
smooth; season with salt and pepper.
-Transfer lamb to plate. Strain
braising liquid into bowl; spoon
off fat, if desired. return liquid
to pot. Add fresh fennel, orange 
peel and 1 tsp. fennel seeds.
Simmer until fennel is tender and
sauce is thick enough to coat spoon,
about 15 minutes. Return lamb to
sauce.
-Rewarm lamb shanks, covered, over
medium-low heat, about 15 minutes.
Rewarm squash in saucepan over low
heat, stirring often, about 10
minutes.

   Chard and Final Preparation
-2 bunches red Swiss chard
-2 tbsp. butter
-While lamb and squash heat, 
cut out center stem from 
chard leaves; discard stems.
Coarsely tear leaves. Melt
butter in large heavy skillet
over high heat. Add chard and
toss until chard wilts, about 
4 minutes. Season with salt 
and pepper.
Divide squash and chard among 
4 plates. Arrange lamb atop
vegetables; spoon sauce with 
fennel over.
-Serves 4
(From Bon Appetit-
      October 2000)

     
-4 lamb shoulder chops, 
   trimmed
-1/4 C. coarse-grain mustard
 
-Prepare grill for cooking
or heat a well-seasoned
ridged grill pan (preferably
cast-iron) over moderately high 
heat until hot.
-Pat chops dry and season with 
salt and pepper. Grill until 
undersides are browned, about
3 minutes, then turn over and
spread browned sides with mustard.
Grill about 4 minutes more for
medium-rare.
-(Note: To prevent chops from 
curling while grilling, make two
1/4-inch cuts in outer curved edge
of each chop.
-4 servings
(Gourmet-September 2000)

     
-4 Tbs. butter
-3 onions, thinly sliced
-3 carrots, cut in 1" chunks
-Boned & tied shoulder of lamb
-1 or 2 garlic cloves, cut 
  in 1/8" slivers
-1/4 C. vegetable oil
-1 1/2 C. dry white wine
-2 C. beef stock
-2 medium tomatoes, peeled,
  seeded and coarsely chopped
-Tie together:4 parsley sprigs,
  1 leek w/ 2" green, bay leaf
-1 tsp. dried thyme, crumbled
-1/2 tsp.salt
-freshly ground black pepper
-fresh parsley

-Preheat the oven to 350'. In 
a heavy casserole, melt 4 Tbsp.
butter over moderate heat. Cook
the onions and carrots, stirring
occasionally, for 10 minutes.
-Meanwhile, make small incisions 
in the lamb and insert a sliver of 
garlic in each one. Heat the oil
in a heavy 14" skillet and brown
the lamb on all sides. Transfer
the browned lamb to the casserole,
and place it, fat side up, on
top of the vegetables.
-Pour the wine into the skillet in 
which the lamb browned and boil
it briskly, stirring and scraping
in any bits that cling to the
bottom and sides of the pan, until
it has reduced to 1 cup. Add the 
beef stock, tomatoes, tied herbs,
thyme, 1/2 tsp. salt, some pepper
and return to a boil. Pour the 
stock over the lamb. Bring the 
casserole to a boil on top of the 
stove, cover lamb with foil and
close the casserole.
-Cook in the lower third of the
oven, regulating the heat so the 
lamb simmers slowly, for 3 hours
or until the lamb is tender when
pierced with the tip of a sharp 
knife.
-When the lamb is done, transfer
to a plate and strain the rest of 
the contents of the casserole through
a strainer into a bowl. Skim the fat;
season with salt and pepper. Reheat. 
-To serve, carve the lamb into 1/4"
slices. Arrange the slices on a 
heated platter, spoon a little
stock over them and sprinkle them
with parsley. Pass the remaining
sauce separately in a sauceboat.

@ 6 generous servings

-Here's a quick dish 
using a cut of lamb 
that is reasonable 
and delicious!

-4 8- to 10-oz. lamb
   blade shoulder chops
-1/2 C. all-purpose flour
-@5 Tbsp. chilled butter
-3/4 C. canned low-salt 
  chicken broth
-3 Tbsp. fresh lemon juice
-2 Tbsp. drained capers

-Using small, sharp knife,
cut around lamb bones; 
discard bones, leaving
3 irregular pieces of meat
from each chop. Cut off fat 
and sinew from each piece.
Place lamb between sheets of
waxed paper or plastic wrap.
Using meat mallet, pound lamb
to 1/3-inch thickness.
-Sprinkle lamb generously 
with salt and pepper. Coat
lamb with flour; shake off
excess. Melt 1 tablespoon
butter in large skillet over
medium-high heat. Working
in batches, add lamb to 
skillet and cook until brown 
and beginning to shrink,
about 2 minutes per side,
adding more butter to
skillet as needed. Transfer
lamb to platter; cover to 
keep warm.
-Add broth to skillet; boil 
until reduced to generous
1/3 cup, scraping up any 
browned bits, about 2 minutes.
Add lemon juice. Reduce heat 
to medium-low; add 2 table-
spoons butter 1/2 tablespoon
at a time, whisking until 
melted before adding next 
piece. Stir in capers. 
Season with salt and pepper. 
Pour sauce over lamb 
and stir.
-4 servings
-From Bon Appetit 4-01.

-6 Lamb Shanks
-Salt and pepper
-Olive Oil
-2 medium onions, sliced
-1 large carrot, peeled & sliced
-1 celery rib, sliced
-14 garlic cloves, peeled & crushed
-2 medium tomatoes, quartered
-10 C. chicken stock
-thyme, parsley and bay

-2 lbs. fresh shell beans, shelled
-1 lb. romano beans, 
cut in 1/2" pieces
-1 large bulb fennel, diced
-2 carrots, diced
-2 medium potatoes, diced
-Extra-virgin olive oil
-3 large onions, diced
-2 small zucchini, diced
-4 medium tomatoes, peeled, 
seeded and chopped
-2 Tbsp. chopped parsley
-2 tsp. chopped thyme
-Optional: 1 cup cooked pasta,
such as orzo

-2 Tbsp. toasted pine nuts
-3 garlic cloves
-Salt
-2 C. basil leaves
1/2 C. extra-virgin olive oil
-Pepper
Season the lamb shanks generously
with salt and pepper, and 
refrigerate for several hours 
or overnight. Heat 3 Tbsp. olive 
oil in a large, deep skillet
over medium heat and brown the
shanks. In a large enamelware
dutch oven, heat 2 Tbsp. olive oil
over medium heat and lightly saute'
the onions, carrot, celery and
garlic. Add the tomatoes, chicken
stock, and herbs. Season to taste
and bring to a boil. Add the lamb shanks
in a single layer, cover, and reduce
to a gentle simmer. Cook on the 
stovetop or in a 350' oven for 2 
hours, or until quite tender.
While the lamb is braising, bring 
@2 qts. of salted water to a boil.
Add the shell beans and cook  until
just tender, about 30 minutes. Remove
the beans and let them cool at room
temp. In the same boiling water, adding
as necessary, one vegetable at a time, 
parboil the romano beans, green beans,
fennel, carrots, and potatoes until
just done, and spread them out to cool.
When the shanks are done, remove them 
from the broth and set aside. 
Strain the broth, discarding the braising
vegetables. Let the broth settle, and
skim any fat from the surface. Measure
the broth, and add chicken stock,
vegetable cooking liquid, or water
to bring the quantity to 10 cups.
Return the shanks and the broth
to the Dutch oven and set aside.
Heat 3 Tbsp. extra-virgin olive
oil in a large saute' pan over 
medium heat and saute' the diced
onion until soft and translucent,
about 5 minutes. Add the zucchini
and continue cooking for 3 or 4
minutes. Add the parboiled romano
beans, green beans, fennel, carrot,
and potato, stirring well to coat with
the oil. Add the tomatoes, shell beans,
and chopped parsley and thyme. Season
everything with salt and pepper, and cook
for 2 minutes more.
Bring the broth and lamb shanks to 
a simmer. Stir in the sauteed vegetables
and cook gently for a few minutes.
Taste the broth, adjust the seasoning,
and stir in the pasta if using. (The
soup can be cooled to room temperature
at this point, refrigerated, and
reheated the next day.)
To make the pistou, pound the pine
nuts and garlic with a pinch of 
salt in a mortar. Add a few basil leaves
and continue to pound. Alternating
basil and olive oil, continue pounding
until a smooth paste is achieved. Stir
in any remaining oil and season with
salt and pepper. You will have about
1 cup of pistou.
To serve, heat the soup and ladle it
into deep, wide soup plates, with a lamb
shank in each. Swirl a heaping teaspoon
of pistou into each serving.

-from Chez Panisse Cafe' Cookbook
Alice Waters 1999