Recipezaar: Lamb/Sheep,Oven recipes

Garlic-Rosemary Lamb Chops

Fri, 02 Feb 2007 16:22:19 -0500

Cooking Light -- posted by ratherbeswimmin'

Lamb Shank and Roasted Red Capsicum (Bell Pepper) Ragu

Tue, 13 Feb 2007 15:25:25 -0500

I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I havent made these recipes, but cant store the magazines in our caravan so Im posting the ones that interest me. -- posted by JustJanS

Parmesan-Breaded Lamb Chops

Thu, 15 Feb 2007 15:09:29 -0500

There is another here on Zaar but this one is different with sesame seeds. From "The Cheese Handbook" by Bob Farrand, 2000. I saw it posted in the paper and had it lost in the recipe box. -- posted by Oolala

Broiled Lamb Chops With Minted Pears

Thu, 15 Feb 2007 15:10:41 -0500

This is an easy and quick dish made with canned pear halves. I copied from a co-worker about 13 years ago. -- posted by Oolala

Broiled Seasoned Lamb Chops

Thu, 15 Feb 2007 15:22:33 -0500

Super easy recipe with ingredients you probably already have. Mix ingredients and brush on chops before broiling-simple! -- posted by Oolala

Swedish Leg of Lamb

Thu, 15 Feb 2007 21:41:06 -0500

From a community cookbook. This sounds so good! I have no idea if it's authentic or not but it sounds easy to prepare and I hope to try it soon. -- posted by Oolala

Boneless Leg of Lamb With Cranberry Glaze

Fri, 16 Feb 2007 14:54:58 -0500

From a booklet put out by Country Meadow Austral-American Brand Premium Lamb. -- posted by Oolala

Broiled Lamb Chops With White Bean-Rosemary Sauce

Fri, 16 Feb 2007 17:57:15 -0500

11 WW points for 2 chops (that's what I wrote) on my notes but not sure where I got the recipe. Haven't made it yet. -- posted by Oolala

Lavender-Marinated Leg of Lamb

Mon, 26 Feb 2007 17:12:24 -0500

From Food & Wine's website. I wanted to use my lavender and I love lamb so this caught my eye. The blurb on the recipe says to try to butterfly the lamb so it's about the same thickness all over and will cook evenly on the grill or have the butcher do it for you. The lamb is marinated overnight, so plan accordingly. Time doesn't reflect marination time. Serve with roasted tomato halves. -- posted by Oolala

Marinade for Lamb Shoulder Chops

Sun, 25 Mar 2007 20:32:18 -0400

Simple one with only 4 ingredients: oil, garlic, white wine and rosemary. From one of my many community cookbooks. This is per 2 chops so adjust accordingly if necessary. -- posted by Oolala

Buttery Baked Lamb Chops

Sun, 25 Mar 2007 20:32:31 -0400

Lamb, Worcestershire sauce, lemon juice and butter! From one of my cookbooks. Super simple since no marination. Just put the sauce, put the lemon juice and butter on each chop and bake. -- posted by Oolala

Sesame Crusted Rack of Lamb

Thu, 29 Mar 2007 21:27:02 -0400

I haven't made this one, but thought I would post it here to make at a later date. -- posted by JustJanS

Lamb Jerky

Sun, 01 Apr 2007 18:19:21 -0400

A fairly standard jerky recipe but using lamb instead of beef and a few ideas I pinched from elsewhere. I thought it came out really well. Time to prepare does not include overnight marination. Makes around 250g of jerky and I put some in some Food Saver bags. -- posted by Peter J

Grecian Stuffed Lamb

Tue, 03 Apr 2007 21:56:19 -0400

this recipe came to me by way of my mother. It is a boneless leg of lamb stuffed with a Greek stuffing. It has become our traditional Easter dish, instead of ham. -- posted by Chef #295385 Cathy

Garlic Roasted Leg of Lamb With Lemon Oregano Potatoes

Mon, 09 Apr 2007 20:12:17 -0400

This has been our Easter dinner almost every year since 1993, when I first tried this recipe published in the now defunct Modern Woman magazine. It was contributed by a reader named Helen Pappas, who suggests to readers that they use dried oregano instead of fresh for a more authentic Greek flavour. The potatoes alone are so delicious that I always have to cook extra and even then, I seldom have leftovers! -- posted by Irmgard

Braised Lamb Shanks in Orange-Merlot Sauce (Passover)

Thu, 12 Apr 2007 14:58:05 -0400

From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy". This requires at least 2 hours (to overnight) marination. FYI-in Israel, and in some other parts of the world, the sciatic nerve is removed from the leg of lamb by butchers thus making it kosher! It is not kosher in the United States. -- posted by Oolala

Spicy Lamb Kabobs

Sun, 22 Apr 2007 14:41:06 -0400

Weber Owner's Guide recipe. Have not tried yet. Prep time is marinading time. -- posted by Sugarmagnolia_fl

Sheik El Mahshi (Lamb Stuffed in Aubergines Casserole)

Thu, 26 Apr 2007 13:16:16 -0400

This is a lovely Lebanese/Syrian dish served with rice. -- posted by Aaliyah&Aaron's mum

Asian Meatballs With Sesame Lime Dipping Sauce

Thu, 26 Apr 2007 21:53:22 -0400

This recipe comes from the May 2007 issue of Gourmet magazine. This is a quick, delicious meal. Something different from the normal weeknight routine. Hope you enjoy it! Serve over steamed white rice. (One reviewer said that they substituted ground beef for the pork/veal and it turned out great that way too.) -- posted by KC_Cooker

Braised Lamb Shanks With Glazed Lemon and Orange Slices

Tue, 01 May 2007 11:41:05 -0400

From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh. -- posted by Oolala

Welsh Lamb Casserole

Fri, 25 May 2007 11:16:38 -0400

From Iris Price Jones book, Celtic Cookery. -- posted by Mme Melissa

Aussie Bushman's Brekkie - Breakfast for Two!

Mon, 28 May 2007 20:56:32 -0400

Not quite Steak and Eggs as a Full Aussie Brekkie (Breakfast) often is, but another great Australian export - Lamb! This is a full breakfast that can be eaten all day or will set you up for the day, if eaten in the morning! My Dad's Aussie colleagues introduced us to this, when we lived in Hong Kong.......a vertitable meat feast! -- posted by French Tart

Spinach-Lamb Casserole

Tue, 03 Jul 2007 23:23:41 -0400

A curry-flavored dish that can be mild or hot depending on the type of curry powder you use. Ground lamb can be substituted for the cubed lamb. I think this dish is better made with white rice, but if you really prefer brown, you can use that. -- posted by echo echo

Royal Persian Lamb

Tue, 10 Jul 2007 22:11:10 -0400

A slight variation on Madhur Jaffrey's Royal Lamb or Beef with a Creamy Almond Sauce also known as Shahi Korma. Having travelled a little in current day Iran this style of curry was not to be found anywhere. Although Lamb is ever popular the closest "curry" style dishes are the Beryani dishes from the Esfahan region. It is likely that these and others were more heavily spiced as the cuisine moved south through Pakistan and India where the delights of Kashmiri, Biryani and Korma style curries were perfected. That's my guess anyway - Enjoy, this is a special one for lovers of silky spiced creme sauces. -- posted by Jorge&Dellie

Delicious Lamb, Rosemary & Red Wine Casserole

Tue, 31 Jul 2007 15:41:11 -0400

This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans. -- posted by Wendy-Bob

Lamb Tenderloin and Garlic Potato Cakes

Tue, 07 Aug 2007 21:40:20 -0400

An elegant and sophisticated roast. Your guests will be so impressed. Serve with salad. -- posted by littleturtle

Grilled Shoulder Lamb Chops With Garlic-Rosemary Marinade

Wed, 08 Aug 2007 22:37:12 -0400

This is my favorite recipe for lamb chops-- few ingredients, simple preparation, great flavor. Shoulder lamb chops are less expensive than other lamb chops, but I think they're just as delicious. Can also be grilled on a gas grill. (from Cook's Illustrated) -- posted by Velouria

Lamb and Apricots in Honey Sauce

Sat, 11 Aug 2007 20:49:37 -0400

Plan ahead the lamb needs to marinate in the spices for about 4 hours, the complete recipe may be doubled to serve more than four, this is even better the following day, serve with roasted potatoes or rice. -- posted by KITTENCAL

Herbes De Provence-Crusted Lamb Chops

Sun, 19 Aug 2007 23:01:14 -0400

This so-simple recipe is simply delicious! :) Adapted from Cooking Light. Can be prepared on indoor or outdoor grill, a Foreman-style grill, or broiler. -- posted by Julesong

Leg of Lamb in an Oven Bag

Mon, 20 Aug 2007 00:03:17 -0400

This is so easy to make, yet absolutely delicious. I've made it a number of times for my family without raising a sweat, and they all love it. I'm sure you're all going to love it too. -- posted by Cookingupastorm

Grilled Marinated Lamb

Sun, 26 Aug 2007 22:50:30 -0400

I bought some mint at the store, and I heard that it went well with lamb. Here is the recipe I came up with- it worked out really well, very savory and delicious. I'm sure this would work on any cut of lamb, too! -- posted by Chris Beckstrom

Spiced Mediterranean Burgers

Mon, 27 Aug 2007 21:33:01 -0400

These are fabulous! A welcome change from the same old burgers. These are tender and very flavorful. If your store doesn't have lamb, be sure to ask the butcher for it or to order it. -- posted by FLUFFSTER

Lamb Casserole

Thu, 30 Aug 2007 11:49:58 -0400

From "The Los Angeles Times California Cookbook" (1981). -- posted by KLHquilts

Deliciously Easy Lamb Casserole

Sun, 09 Sep 2007 22:52:42 -0400

Easy to make, very aromatic lamb casserole that I just made up from ingredients I had on hand! -- posted by AussieShay

Ultimate Lancashire Hot Pot

Tue, 18 Sep 2007 14:10:48 -0400

May take a bit longer to put together, but it's worth it :-) -- posted by Theako

Rick Stein's Shepherd's Pie As Cooked in India

Mon, 08 Oct 2007 02:15:20 -0400

Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one? -- posted by Ppaperdoll

Leg of Lamb With Tomatoes and Garlic

Mon, 08 Oct 2007 02:29:08 -0400

This is the recipe that my friend Liz currently uses, from the Gourmet cookbook. I love getting invited for dinner if this is in the works. It is easy to make and because of all of the roasted garlic you'll have, Roasted Garlic Mashed Potatoes, #68159, is a good side dish. -- posted by Kitchen Witch Steph

Crock Pot Beef or Lamb Casserole

Mon, 08 Oct 2007 18:20:07 -0400

An economical meal for a family. Crock Pot/slow cookers are a winner in the heat of summer and great to put dinner on before going to work in the mornings. Who could beat a hearty casserole in winter either? You can use whatever veges that you have at hand. Use a gluten-free flour and stock if making this recipe gluten-free. Serve with toast, pasta or rice. I remember my mother making this casserole when I was a child. To make a richer gravy substitute 1 cup of red wine for 1 cup of stock. This is a great rustic dish- no need to be to accurate with your measurements or weights -- posted by **Jubes**

Cheese and Herb Crusted Rack of Lamb

Tue, 16 Oct 2007 22:46:45 -0400

from 9/2007 Bonappetit.com. I got it from the magazine but haven't tried it yet. Serve with red Bordeaux. These can be made up until 6 hours ahead and then baked in the preheated oven. -- posted by Oolala

Chutney Lamb Chops

Wed, 31 Oct 2007 19:56:50 -0400

From "Soup to Nuts." Haven't made these yet. It's different than others posted here with white grape juice and Dijon mustard. I like the easy preparation. -- posted by Oolala

Simple Sausage Casserole

Fri, 16 Nov 2007 17:59:42 -0500

Bangers n Mash with a twist, this is real comfort food for me, perfect for a winters night dinner. This recipe also works well with a kilo of small lamb loin chops. -- posted by Droopy Drawers, By Lucy Lastic

Mongolian Lamb Casserole With Couscous

Tue, 27 Nov 2007 17:19:57 -0500

This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it's cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done. -- posted by The Flying Chef

Rack of Lamb yucatecan

Fri, 30 Nov 2007 18:04:52 -0500

from Rick Bayless -- posted by Jewelies

Lamb "lollipops" Rub Mix

Wed, 12 Dec 2007 01:37:31 -0500

From a local paper by Anne Valdespino who credits "Get-Togethers With Gooseberry Patch" by Vickie Hutchins and Jo Ann Martin. I haven't made this yet so I guessed at the servings and yield. You could serve these as appetizers at a party or as a main course. -- posted by Oolala

Spiced Kofta Sliders With Lamb, Beef and Bulgur (Grilled)

Wed, 12 Dec 2007 14:13:51 -0500

Sounds interesting. "Here bulgur is used to bind lean beef and lamb in small burgers, reducing the fat and boosting the fiber." Found this in Prevention magazine, July, 2007. Note: You need to soak the bulgur for an hour and then chill it for another 30 minutes. -- posted by Oolala

Incredible Slow Roasted Shoulder of Lamb

Wed, 09 Jan 2008 02:21:42 -0500

This is an amazing recipe, very slightly adapted from Jamie Oliver's "Jamie at Home" recipe book and television series. Don't be fooled by the simple ingredients - the flavour in this is amazing! What's more, the shoulder is one of the cheaper cuts of lamb and this recipe will serve 6 generously. I love that you can plonk it in the oven early in the morning, and forget about it for four hours. It emerges moist and so tender it just falls off the bone. No need to slice it, just pull it apart with two forks. I served it with Paris Mash (finely mashed potatoes with lashings of butter, cream and milk), and finely sliced white and red cabbage, English spinach and rocket (arugula) lightly boiled in salted water (I used the potato water) then drained and tossed with a knob of butter. Unbelievably good! You could serve this to anyone! -- posted by Kookaburra

Rack of Lamb With Feta-Garlic Crust

Tue, 15 Jan 2008 01:06:15 -0500

From Food For Thought, Favorite Recipes of Morristown-Beard School. Sounds good! I would use 2 racks of lamb and double this for 4 servings because we are bigger eaters! -- posted by Oolala

Grilled Herbed Leg of Lamb

Wed, 16 Jan 2008 18:17:58 -0500

Different with red pepper flakes, balsamic, and orange zest in the marinade. From Food For Thought, Favorite Recipes of Morristown-Beard School. Several hours to overnight marination required. -- posted by Oolala

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

Fri, 25 Jan 2008 18:31:44 -0500

First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme. -- posted by French Tart

Moroccan Lamb and Zucchini Pide

Sat, 26 Jan 2008 14:29:55 -0500

These Moroccan Pides are a fabulous twist on the traditional pizza. Lamb and pine nuts infused with Morrocan flavours and zesty marinated zucchini are encased by a crisp yet soft pide casing. They look amazing and taste even better and are absolutely perfect for any dinner party. They are also brilliantly complemented by tzatziki which you can purchase or make your own by following my tzatziki recipe (see Recipe #281724). -- posted by Brittney_xo

Sweet Curry Marinade With Buttermilk

Tue, 29 Jan 2008 16:30:34 -0500

From The Cook's Illustrated Guide to Grilling and Barbecue, by the staff of Cook's Illustrated Magazine, (America's Test Kitchen, 2005). This marinade is perfect for lamb kebabs. Makes enough for 2 1/4 lbs. meat and yields about 3/4 cup marinade. -- posted by Oolala

Rack of Lamb With Mustard

Tue, 29 Jan 2008 19:03:37 -0500

From the Frog in Philadelphia. "Rack of Lamb is the most patrician of entrees, irresistable to those stalwart meat eaters among us-especially when a fine bottle of red wine is the possible accompaniment. Frog's treatment of the rack is elegantly simple. The meat is roasted at a high temperature until the outside is crusty but the inside is still rare. A savory blanket of mustard, crumbs, and herbs is then spread on, and the meat is returned to the oven for a brief moment before serving". -- posted by Oolala

Greek Style Lamb Marinade

Tue, 29 Jan 2008 19:06:17 -0500

From a community cookbook. It will cover 4-5 lbs of lamb. Nice on leg of lamb. Serve with rice pilaf or orzo. -- posted by Oolala

Easy Ginger Garlic Paste for Grilled Lamb Chops

Tue, 29 Jan 2008 20:14:55 -0500

Hand notes from my file. Increase as needed. -- posted by Oolala

Chris's Special Roast Lamb Leg

Tue, 19 Feb 2008 02:17:52 -0500

This is absolutely delish! I have been nagging Chris for this recipe ever since I tried his ooh-so-tender roast lamb back in Uni days. Thanks Chris, my dear old housemate for this wonderful creation! -- posted by Cook Food Mood

Tomato Free Moussaka

Fri, 07 Mar 2008 00:26:17 -0500

Variation on the traditional Greek Moussaka made with tomato sauce. Can be made with beef. -- posted by Celticevergreen

Rack of Lamb With Pine Nut & Parmesan Crust!

Fri, 21 Mar 2008 01:30:02 -0400

This is a gorgeous roast lamb recipe from the March / April edition of the Morrisons magazine. Serve it with the Garlic & Rosemary Roast Vegetables I also have listed for a perfect meal. -- posted by Um Safia

Cinnalamb

Fri, 21 Mar 2008 19:03:36 -0400

A simple, slow cooked, one pot dish with very few ingredients but delicious flavour. Created when I had little in the cupboards and using my favourite meat and favourite spice. I use cinnamon bark (not the curled sticks) which you can normally buy quite cheaply in packets from the Asian shops rather than powder as it gives a more natural flavour. I've not tried it with red wine yet but I bet a good slug of a nice spicy red would go well in it too! Goes really nicely with roasted or mashed sweet potato. -- posted by Veeliscious!

Lamb Chops With Spring Onion & Mustard Mash

Mon, 24 Mar 2008 18:52:09 -0400

This is a quick & tasty recipe for lamb chops. It is very simple to put together & relatively healthy as the chops are grilled (broiled). -- posted by Um Safia

Mexican Shepherds Pie

Tue, 25 Mar 2008 01:12:43 -0400

A Traditional Shepherds Pie recipe with a mexican twist. You can eat it by itself or with veg. Whatever you like! -- posted by Raps

Roast Lamb

Mon, 31 Mar 2008 15:41:20 -0400

We had this for Easter and it was so tender and good! If following the WW flex plan this is only 4 points per serving and is also a Core food. Recipe source: WW Magazine (March 2008) -- posted by ellie_

Sfiha (Arab Pizza)

Fri, 11 Apr 2008 00:39:52 -0400

These delicious, exotic pizzas are traditional in Lebanon and Syria. They make perfect appetizers or entrees. -- posted by Habibi

Light Mediterranean Salad With Marinated Lamb Chops

Tue, 06 May 2008 13:49:57 -0400

Parade Magazine, April 27th, 2008. Sounds up my alley but I am posting it so I don't lose it! "Yogurt dressing best compliments the flavor of these veggies." -- posted by Oolala

Easy Fruited Lamb Chops

Wed, 28 May 2008 00:36:28 -0400

I just created this to use some lamb chops that I bought spur-of-the-moment. I thought they came out fantastic and had to share! Hope you enjoy too! -- posted by flower7

Nanas Mutton Shank Casserole

Fri, 30 May 2008 17:13:11 -0400

Mrs E.M. Cullotys Award Winning Recipe. Nana regularly served this to me 30 years ago. It tastes fantastic and Im so pleased that she wrote the recipe down. -- posted by Puckles

Grecian Meatloaf Gyros

Mon, 02 Jun 2008 23:25:34 -0400

I really tasty gryo with tzatziki sauce. Cooking/preparation time does not include 2 hours of refrigeration time for meatloaf. -- posted by Sassy in da South

Roast Leg of Lamb - French Cooking at Home

Tue, 03 Jun 2008 01:46:30 -0400

Very herby and succulent with garlic and lemon and the added bonus of "dripped-on" golden-brown potato slices. From the BBC Food program 'French Cooking at Home'. Cooking time stated is approximate as it depends on the size of the joint and your preferred 'doneness'. -- posted by Shazzie

Sue's Big Fat Greek Sandwich

Sat, 26 Jul 2008 03:13:16 -0400

I took a look at Alton Brown's recipe, and while I liked some aspects of it, other aspects I did not. So those familiar with his recipe will know where he began and I ended. I hope you enjoy, because mine is better. ;) -- posted by Sue L

Lamb Shank Rogan Josh

Wed, 30 Jul 2008 19:50:49 -0400

This is from Delicious magazine. I haven't tried it yet but will soon. Serve with steamed rice and naan bread. -- posted by Jewelies

Slow Roast Leg of Lamb

Wed, 30 Jul 2008 19:54:45 -0400

Variation of a recipe I found on the ABC site. They included a serving suggestion but there are plenty of great sauces on RecipeZaar so I omitted that section. Personally I served with Recipe#174543 but thought I'd leave this as an easy to prepare basic techique you can adapt yourself. -- posted by Peter J

Cranberry Glazed Lamb Chops

Mon, 08 Sep 2008 17:22:49 -0400

Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course. -- posted by Primordial

Mini Tartlet Shells With Minted Lamb

Tue, 28 Oct 2008 01:17:09 -0400

From Food For Thought, Favorite Recipes from Morristown-Beard School. For safe keeping. -- posted by Oolala

Souvlakia

Mon, 08 Dec 2008 18:41:03 -0500

This is a very common dish in Greece, and is usually made with lamb. However, feel free to substitute pork or chicken, as they go well with the marinade too. You can also add some onion and other vegetables on the skewer if you'd like! Serve this with tzatziki sauce, pita bread and a delicious greek salad! Note: Prep time does not include marinating time!! -- posted by breezermom

Incredible Slow-Roasted Lamb

Sat, 13 Dec 2008 23:22:29 -0500

Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly. -- posted by Baz

Rosemary-Mustard Leg of Lamb

Tue, 30 Dec 2008 21:17:30 -0500

I got the paste for this from Alton Brown. The only exception is I substituted rosemary for mint as that is what I always have on hand. The roasting method is one I find to work best. -- posted by Rebam98

Butterflied, Barbecued Leg of Lamb

Wed, 07 Jan 2009 19:09:09 -0500

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg. -- posted by Fairy Nuff

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

Sun, 11 Jan 2009 20:56:14 -0500

This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh. -- posted by French Tart

Mini Shepherd's Pies

Mon, 26 Jan 2009 00:20:51 -0500

Delicious appetisers that can be made up to 2 days ahead. Adapted from a recipe I found in the Austrlaian magazine 'New Idea'. This recipe makes 45 Mini Shepherd's Pies. When making this, I'll omit the tomato paste as the spices in it disagree with me. Instead, I'll use 2 teaspoons dried Australian Bush Tomatoes. Worth tracking down if you can. VERY tasty! I'd suggest only adding the lemon juice if you lke citrus flavours. This recipe could also be used for making a single Shepherd's Pie or perhaps two Shepherd's Pies, depending on the size of your dishes. You could then also omit the pastry. If making larger Shepherd's Pies, remember to adjust the cooking time appropriately. -- posted by bluemoon downunder

Lamb Tikka

Sat, 07 Feb 2009 01:51:44 -0500

This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time. -- posted by mersaydees

Super Easy Lamb Chops

Sun, 08 Mar 2009 17:35:33 -0400

From Williams-Sonoma.com. Delicious and incredibly easy way to prepare lamb chops. -- posted by DecoChef

Mutton & Ancient Grain Stuffed Winter Squash

Sat, 14 Mar 2009 13:58:16 -0400

This recipe can easily be made as a savory dish or a sweeter one. I chose a middle ground with the recipe below but substitutions are noted and can be easily adapted to suit your tastes. I also created this recipe to emphasize the mild and sweet taste of the Icelandic sheep meat raised 100 % on mountain grassy pastures (from Alpha Omega Ranch). I used mutton from a 3 year old ram, but store-bought lamb can be used as well. If using a commercially grown lamb you may want to drain the fat as you cook or adjust the seasonings if the mix tastes too lamby. Also, the grains used can be any combination of ancient grains (amaranth, quinoa, millet, bulgur) but I chose the first two. For a lighter pilaf style use more bulgur or millet and less amaranth. Finally, this mix might do well as stuffing for mushrooms (savory style), in yellow or red bell peppers (for sweet or savory mix) or green peppers (savory mix), or even in a loaf pan as a healthy and flavorful meat loaf (for a loaf use more amaranth, millet or quinoa and add egg or 2 to bind). -- posted by Ultimate foodie farmer

Lamb Sandwich

Tue, 31 Mar 2009 10:33:48 -0400

Although this uses uncooked lamb - with directions for roasting- I don't see why you couldn't use leftover lamb. Recipe Source: Women's Health -- posted by ellie_

Serbian Cevapi

Wed, 01 Apr 2009 04:12:56 -0400

This recipe is for Serbian Cevapi or also known as Cevapcici. They are home made sausage links for lunch or dinner usually served over a bed of minced onions on a platter. They are also served in sandwhiches with Pita or Home made Flatbread (Lepinja) with raw onions, tomato wedges and lettuce. Or a Serbian spread called Kajmak. This recipe makes about 45 links depending on how you cut them. I would suggest letting them sit in the fridge or cool place over night to let the flavor set in.. But at least 2 Hours to cool in fridge. -- posted by Chef #1222633

Spiced Lamb Kebabs

Fri, 10 Apr 2009 13:58:43 -0400

Adapted from a recipe in Michelle Trute's 'cooking with conscience'. All the recipes in this book are low fat, low-moderate GI and easily prepared. This recipe is moderate GI and low in fat. She includes no salt in this recipe but I have included sea salt below as optional as I know for many this is an essential ingredient. If rosemary branches are unavailable, use wooden skewers soaked in water and add rosemary to the lamb just before threading it onto the skewers. I have also included sage as I love rosemary and sage together. Michelle Trute recommends marjoram, mint, rosemary and sage with lamb and recommends using herbs rather than salt. I have also posted Michelle Trute's Recipe #349024. 800g = just under 26 ounces. -- posted by bluemoon downunder

Bridies

Sun, 12 Apr 2009 00:53:19 -0400

My adaptation of another of Huey's recipes. He describes a Bridie as "a South African pasty filled with spiced minced lamb... well, kind of..." Minced lamb is what Americans call "ground lamb". As I don't like my foods hot and spicy, when I make these I shall be omitting the sambel oelek (or any other chilli paste) and increasing the garlic. They looked so delicious that I'm really looking forward to making these. I'm also interested to learn from South Africans how well-known this dish is in South Africa and the degree to which this version has varied from the standard Bridie. If you are planning to make this recipe, please check the NOTE below the directions about a problem I had in posting one ingredient. For yield, I also tried to write, again unsuccessfully, "2 large or 4 small Bridies". Whether you consider this recipe appropriate to serving 2 or 4 will, of course, depend on the appetites of the eaters, and whether the Bridies are being served with other side dishes or on their own! -- posted by bluemoon downunder

Rack of Lamb Glazed With Citrus and Vinegar

Thu, 16 Apr 2009 15:44:01 -0400

Adapted from a recipe in Andrew Carmellini's _Urban Italian_ by Grace Kang at Serious Eats. -- posted by DrGaellon

Spicy Moroccan Lamb Chops

Thu, 23 Apr 2009 01:40:46 -0400

These look yummy and spicy. I found them in a back issue of BBC Good Food magazine and placing it here for safe keeping. -- posted by Sarah_Jayne

Ultimate Lamb Stew - Tyler Florence

Sun, 26 Apr 2009 21:56:41 -0400

From _Tyler's Ultimate_ episode "Ultimate Lamb Shanks". -- posted by DrGaellon

Egyptian Eggplant Omelet

Mon, 04 May 2009 19:50:46 -0400

Spices and flavorings from China, India, Spain, and tropical Africa have found their way into Egyptian cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick and perfect for lunch or supper. This recipe is from Classic International Recipes. Posted to plan for Zaar World Tour! -- posted by breezermom

Baked Five Spice Lamb Cutlets

Fri, 08 May 2009 01:47:33 -0400

Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make. -- posted by KateL

Pot Roast Lamb With Red Wine Herbs and Veg

Sun, 17 May 2009 15:42:17 -0400

I made this yesterday for my husband. i took inspiration for it from aunty mags santorini lamb recipe on zaar. I used a new enamel roaster tin that o got after searching charity shops/ second hand stores for a casserole dish. In the end I went to Argos and bought a huge enamel roaster that came with a free smaller one for £20 in the end my lamb actually fit into the free smaller pot ! winner! I used whatever herbs I had knocking about id dint have any fresh rosemary and was nearly out of dried mint but I did have some fresh oregano and some fresh mint and some dried sage etc. I would say to throw in whatever you have to be honest. I did use half a bottle of red wine but half way through I topped it up with the other half. I always feel bad when I have to use a whole bottle for a dinner so I bought myself a bottle so it was fair haha! I like recycling into another dish so I then made the leftovers of this into a Moroccan style dish which I will be posting later. I served this with my bacon and olive oil roast potatoes. Also my camera battery died before I could take picture of it cooked so I only have prep pics sorry! I also opened my thyme honey from my honey moon in Greece which tasted very good -- posted by pornstarbarbie

Chapli Kebab (Spiced Lamb Patties)

Mon, 25 May 2009 11:43:31 -0400

Recipe source: local newspaper -- posted by ellie_

Lamb Shanks With Verjuice

Thu, 18 Jun 2009 14:09:22 -0400

I just love lamb shanks and am hoping to try this soon before lamb goes up to much in price. The recipe is from our state daily paper The West Australian. Verjuice is made from white grapes, so at a pinch you could use a dry white wine. -- posted by I'mPat

Roast Leg of Lamb With Orange, Rosemary and Garlic

Mon, 10 Aug 2009 10:35:48 -0400

I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests. -- posted by Snowbunny Andorra

Moroccan Lamb Tagine

Wed, 12 Aug 2009 15:05:18 -0400

I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there. -- posted by Chef #1349866

Koftit Roz (Rice Meatballs)

Sat, 29 Aug 2009 13:28:12 -0400

This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do. -- posted by Maya's Mama

Minted Lamb Chops

Mon, 21 Sep 2009 12:36:58 -0400

The original recipe called for loin chops, but this will work on any lamb chop; just adjust cooking time appropriately. Serve with mashed potatoes, or peeled boiled new potatoes with butter and parsley. Adapted from a _Bon Appetit_ recipe as published at Epicurious http://tinyurl.com/lcvoq9 -- posted by DrGaellon

BBQ Leg of Lamb With Rosemary and Garlic

Fri, 02 Oct 2009 17:15:42 -0400

This is a tender and flavoursome way of preparing a leg of lamb in advance for the BBQ, I often cook this at home before going camping. Keep the left over juices to thicken up for a gravy. -- posted by Charlie Brake

Middle Eastern Lamb Pies

Mon, 26 Oct 2009 12:28:54 -0400

From a free recipe book given out by Philadelphia Cheese (upon the purchase of 3 of their products). These sound like a wonderful snack, though personally I would use parsley or basil as I am not a fan of mint. Times are as given in the recipe. -- posted by I'mPat