Curried Lamb A classic dish that never fails to please, serve with white rice. INGREDIENTS: 1 lb lamb, cubed 1 1/2 cups chicken broth 1/2 cup chopped seeded tomato 2 tbs chopped fresh flat-leaf parsley 1/2 tsp curry powder 1/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp turmeric 1/4 tsp ground cumin 1/4 tsp ground coriander 1 whole bay leaf 2 tbs butter 1 tbs all-purpose flour 1/2 cup milk DIRECTIONS: 1. In a large nonstick skillet over medium-high heat, brown the lamb. 2. Add chicken broth, tomatoes, parsley, curry powder, salt, pepper, turmeric, cumin, coriander and bay … Continue reading →

Cumin Roast Lamb The cumin is definitely the magic ingredient in this roast which is paired nicely with the two types of potatoes. INGREDIENTS: 6 lb leg of lamb, fat trimmed off 5 tbs olive oil 4 tbs ground cumin 1 tbs garlic salt 3 large potatoes, peeled and cut in quarters 2 large sweet potatoes, peeled and cut in halves 2 tsp cornstarch 2 tbs cold water DIRECTLY: 1. Thoroughly rinse the leg of lamb under the cold tap and dry it with paper towels. Lay the lamb in a roasting pan. Make 3 to 4 deep cuts in … Continue reading →

Roast Leg of Lamb with Peppercorn Crust A classic preparation for leg of lamb. Prep time does not include marinate time. INGREDIENTS: 1 tbs peppercorns, crushed 1 1/2 tsp dried rosemary 1/2 cup chopped fresh mint 5 cloves garlic, crushed 1/2 cup white wine vinegar 1/4 cup soy sauce 1/2 cup dry red wine 6 lbs leg of lamb 2 tbs prepared brown mustard 2 tbs peppercorns, crushed DIRECTIONS: 1. In a small bowl combine together 1 tbs crushed peppercorns, rosemary, chopped mint, crushed garlic cloves, vinegar, soy sauce, and red wine. 2. Place lamb in a large dish and … Continue reading →

Savory Crusted Lamb A winner for a small dinner party. Serve with a mixed green and blue cheese salad. INGREDIENTS: 3 lbs russet potatoes, peeled and cut into 3/4-inch-thick slices 1 1/2 cups chicken broth 3 lbs leg of lamb, trimmed of fat 1 dash Salt and freshly ground pepper 3 cloves garlic, finely minced 1 small onion, finely minced 3 tbs minced parsley 1 cup seasoned stuffing mix 3 tbs butter, softened 1 tbs grated lemon peel 2 tbs lemon juice DIRECTIONS: 1. Arrange potatoes over bottom of a 15 x 12-inch roasting pan, pour broth into pan, then … Continue reading →

Skewered Middle Eastern Lamb A treat for lamb lovers well worth the 2 hours marinating time. INGREDIENTS: 2 lbs lamb, cubed 4 tbs lemon juice 3 cloves garlic,crushed 1/2 tsp cayenne pepper 1 tbs vegetable oil 1/4 tsp salt 1/8 tsp sugar DIRECTIONS: 1. In a medium bowl combine together cubed lamb, lemon juice, crushed garlic cloves, cayenne pepper, oil, salt, and sugar. Marinate the lamb for 2 hours in a covered bowl. 2. Drain, reserving the marinade for basting during barbecuing. 3. Skewer the lamb and grill for about 10 to 15 minutes, or until browned, basting often. Discard … Continue reading →

Traditional Leg of Lamb A traditional recipe for a leg of lamb. Great for Easter dinner! INGREDIENTS: 2 cloves garlic, finely minced 1 tbs paprika 2 tsp salt 1 1/2 tsp dried rosemary 1/2 tsp freshly ground pepper 6 lb leg of lamb 1 jar orange marmalade DIRECTIONS: 1. Combine the garlic, paprika, salt, rosemary and pepper in a small bowl. Mix well and set aside. 2. Trim fat from lamb. make 12 deep slits on outside of lamb, then rub spice mixture into slits and over entire surface of lamb. 3. Place on a rack in a roasting pan. … Continue reading →

Butterflied Lamb with Fresh Rosemary Impress your friends and family with this wonderful match of lamb and rosemary. Meat will be tender and flavorful, with a wonderfully caramelized exterior. Marinate in refrigerator for 4 hours. INGREDIENTS: 6 lbs boneless leg lamb roast, butterflied 1/4 cup olive oil 2 tbs lemon juice 1 tbs fresh rosemary 2 tsp ground black pepper 1 tsp garlic powder 1 tsp salt 1 whole bay leaf DIRECTIONS: 1. Trim fat from lamb. Discard fat and place lamb in a pan large enough to hold it flat. 2. In a small mixing bowl, blend olive oil, … Continue reading →

Breaded Rosemary Lamb Chops Lamb chops enhanced by the aroma of rosemary and a fruity glaze. INGREDIENTS: 3/4 cup plain bread crumbs 1 tbs fresh rosemary, chopped 1 clove garlic, finely chopped 1/4 tsp salt 1/4 tsp ground black pepper 1 1/4 lbs boneless lamb or pork loin chops 1/3 cup prepared ham glaze 2 tbs olive oil DIRECTIONS: 1. Preheat oven to 450F 2. Combine bread crumbs, rosemary, garlic, salt and pepper in shallow dish. Brush meat with ham glaze; coat with bread crumb mixture. 3. Heat olive oil in large, nonstick skillet over medium-high heat. Add meat; cook … Continue reading →

Braised Lamb Shanks and White Beans Brasing makes lamb shanks meltingly tender and rich in flavor. DIRECTIONS 2 cups dried white beans 6 cups chicken broth 4 cloves garlic, peeled,divided use 2 sprigs fresh rosemary,divided use 1 1/2 tsp salt,divided use 1/4 tsp ground black pepper 4 shanks lamb 3 tbs olive oil,divided use 1 medium onion, chopped 1/2 cup dry white wine 2 cups beef broth INGREDIENTS: 1. Place beans in a large, heavy-duty pot with enough water to cover by 6 inches. Bring to a boil over high heat. Simmer for one minute, remove from heat and cover. … Continue reading →

Pineapple Glazed Lamb Kabobs Lamb is an oft overlooked meat. However it’s really tasty and a nice change-up from beef. This recipe is a good introduction to this meat. INGREDIENTS: 1 1/2 lbs boneless lamb, cubed 1/4 lb sugar peas 24 whole cherry tomatoes 1 can pineapple chunks, reserve liquid 1/2 cup chili sauce 1/2 cup firmly packed brown sugar 2 tbs lemon juice 1 tbs dry mustard 1/2 tsp salt DIRECTIONS: 1. Cut lamb into 1-inch cubes, thread skewers with meat, trimmed sugar peas, cherry tomatoes, and pineapple chunks. 2. In a small saucepan, combine pineapple liquid, chili sauce, … Continue reading →