Category: Lamb

Basil Dijon Crusted Lamb

8/18/2021

lamb rack
1 bunch thyme sprigs
1/2 stick butter, cut into pats
1 bulb garlic, halved
Dijon mustard

panko bread crumbs
basil, finely chopped
flat parsley, chopped
parmesan cheese, grated

Season lamb rack
Brown in hot oil on all sides
Add garlic (cut side down), thyme, and butter to pan until melted
Top lamb with thyme and baste
Oven
Blend breadcrumbs, basil, parsley, cheese
Brush lamb with mustard
Coast in breadcrumb mixture
Oven
Slice into rib chops between bones
Server with red wine glaze or mint yogurt sauce

Lamb Potjie

7/15/2021

South African

1 lb lamb, cut up in big chunks
2 tbs flour
1 cup stock
1 cup red wine
1 onion, chopped

5 cloves garlic, crushed
5 sprigs of rosemary
5 sprigs of thyme
5 bay leaves
vegetables, chunks (such as pumpkin, potatoes, carrot, etc)

Toss lamb in flour, salt, and pepper
Brown in hot oil or butter
Add stock, wine, onion, garlic, and herbs
Stew on low heat without stirring or moving for an hour and a half
Add more liquid if reduced too much
When lamb is soft, add vegetables, cover, and cook 30 minutes

Seco de Borrego

4/28/2021

Ecuadorian

1 lbs lamb meat, cut in large chunks
3 garlic cloves
1/4 tbs cumin
1/4 tsp ground mustard
1/4 tsp ground coriander
Couple of sprigs of fresh parsley cilantro and oregano
1 small white onion, chopped
1 tomato peeled and seeded
1 bell peppers chopped in large chunks

1/4 tsp achiote annatto powder
1/4 tsp chili powder
3 cups beer
1/4 cup white wine
Juice from 1 whole naranjilla
1 tbs grated panela or piloncillo or brown sugar
1/2 tbs finely chopped cilantro parsley or oregano
Salt and pepper

Blend together red onion, garlic, cumin, mustard, coriander, herbs, salt, pepper, and beer
Marinate lamb for several hours
Blend together onion, tomato, and peppers to mince
Saute in hot oil with achiote and chili powder
And lamb and let brown
Stir in panela, beer, wine, juice and bring to boil
Reduce heat and simmer for about 3 1/2 hours
Adjust seasoning as needed
Sprinkle with herbs and serve with rice, yuca, avocado, and hot sauce

Balsamic Glaze Lamb Chops

4/14/2021

1 lb lamb rib chops bone in, frenched
2 tbs fresh thyme
2 tsp rosemary

2 garlic cloves, minced
1-1/2 teaspoons salt
1 tsp freshly ground black pepper

Blueberry Balsamic Glaze:

1 small shallot, minced
1/4 cup balsamic vinegar
3/4 cup blueberry juice
1 tsp sugar
1 - 2 thyme sprigs
1 tbs butter

Bourbon Balsamic Glaze:

1/3 cup bourbon
1 tbs brown sugar
1/3 cup balsamic vinegar
1 - 2 thyme sprigs
1/4 teaspoon cayenne pepper
1 tbs butter

Combine ingredients through pepper and rub into lamb chops
Rest until room temperature
For blueberry glaze, first cook shallots in warm oil until translucent
Stir together vinegar, juice, and sugar and bring to boil
Add thyme and reduce
Season
Remove from heat and stir butter into sauce
Sear lamb on all sides in sizzling hot oil, 2-3 min total for rare or 4-5 min total for medium rare
Cover with foil and rest 5-7 minutes
For bourbon sauce, deglaze lamb pan with bourbon and pour liquid in with sauce
Remove thyme from sauce and poor over chops

Texas Red Chili

12/1/2020

A Chef Tim Love recipe

2 ancho chili, deseeded
2 guajillo chili, deseeded
2 arbol chili, deseeded
2 white onions, diced
2 red bell peppers, diced
1/4 cup garlic, minced
10 roma tomatoes, halved and grilled
1/4 lb ground beef

1/4 lb tenderloin scrap, seasoned & seared
1 tbs chili powder
1.25 oz cumin
1/2 cups chipotle puree
12 oz Shiner Bock or IPA
5 red corn tortillas, cooked & crushed
1/2 quart chicken stock
salt & pepper to taste

Heat oil and brown ground beef
Add in onions, bell peppers, garlic and dry spices
Once meat is browned, strain off grease and return meat to pot
Add chilies, tomatoes along with any juice & tenderloin
Cook for 2-3 minutes.
Deglaze with beer and simmer for 2 minutes
Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
Serve with crushed tortilla strips and cheese

Lamb Chops

11/14/2020

Marinade in a combination of spices, seasoning, and olive oil
Cook in hot oil on one side until brown, about 5 minutes
Flip and baste until done (with butter or deglaze with wine)

Braised Lamb

11/3/2020

From Gordon Ramsay's Ultimate Cookery Course on Amazon, episode 2.

Also delicious to just roast the carrots for a few hours!

lamb shanks
red and green chilies, sliced
garlic, crushed and chopped
2 tsp smoked paprika
dash oregano
cumin seeds
salt & pepper

cinnamon stick, broken and lightly crushed
carrots, sliced at an angle
onions, thickly sliced
bay leaves
red wine
stock
mint

Combine ingredients through olive oil, rub together, and marinate 30 min to overnight
In dutch oven on stove, cook brown until deep color change on all sides
Mix in rest of marinade with lamb
Add vegetables and bay leaves to pot and lift lamb to sit on top
Deglaze pan with wine and bring to boil until reduced by half
After adding stock, return to boil then cook in oven uncovered for 3 hours at 315 degrees
Roll lamb in sauce, plate, then spoon remaining sauce on top
Top with picked fresh mint and serve with vegetables

Lamb Maqli

10/28/2020

A dish from the Naples cookbook - a twist on a Middle Eastern Dish

1/2 lb lamb meat cut into 1 in square pieces
2/3 cup mushrooms, quartered
1/4 cup pine nuts
2 oz olive oil
1 tbs garlic, minced
1/4 onion, minced

2 tbs parsley, chopped
1 tbs cumin
2 oz dry white wine
1 oz lemon juice
3 oz veal stock
1/2 stick butter, softened

Toss lamb in hot oil to sear all sides; set aside
Toss mushrooms, garlic, and onion in pan before adding pine nuts and browning
Deglaze with wine, add stock, lemon juice, and cumin
Season, stir in butter butter, and half of parsley
Spoon lamb over fettuccini pasta and garnish with remaining parsley

REcipes