Lamb Recipes

Besides the complete and total disaster that was Thanksgiving dinner of 2007, in which we tried to roast a twelve-pound turkey on a cookie sheet, I don’t recall ever cooking many meats in my kitchen besides chicken, beef or pork. I mean, those are pretty all-encompassing meats… you can do a lot with them. But

Ingredients: 1/4 teaspoon freshly ground black pepper,2 tablespoons Dijon mustard,1/3 cup dry breadcrumbs,2 tablespoons finely chopped fresh flat-leaf parsley,3 tablespoons finely chopped fresh mint,1 garlic clove, minced,2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed,1/2 teaspoon salt Instructions: Preheat oven to 45 Combine the first 4 ingredients in a small bowl. Sprinkle lamb

Method step 1 Heat the oil in a large pan. Add the onion and sizzle for a few mins to soften. Add the lamb mince, carrot and Worcestershire sauce. Season well, and sizzle for 10 mins. Drain off any excess fat, then add the flour and crumble in the stock cube. Stir into the mince

1.5 kg whole leg of lamb with deep cuts and all fat removed 1 medium oven bag to marinade and oven cook Marinade: 3 tbsp of natural live yoghurt 2 tbsp of Greek yoghurt 1 lemon juiced + zest 1 tsp of salt 1 tsp of sunflower oil 2 tbsp of ground cashews 2 tbsp

In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch. Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft

Inspired by Xi’an Famous Foods’ popular cumin lamb noodles, this weeknight pasta is all about creating deep flavor in as little time as possible. As in the classic Northern Chinese dish, we deploy a similarly heavy hand of cumin, but complement it here with frizzled shallots and caramelized tomato paste for an added touch of

Ingredients: 1 1/4 to 1 3/4 cups dried apricot halves, preferably Blenheim,1 tablespoon coarse kosher salt, divided,5 garlic cloves, roughly chopped,1 boneless leg of lamb (4 to 5 lbs.) butterflied and trimmed of excess fat,1/2 cup plus 3 tbsp. olive oil, divided,2 small onions, roughly chopped (about 2 1/2 cups),2 tablespoons ras el hanout (see

In addition to Shepherd’s Pie, Scoth Broth does wonders for rehashing a slew of leftover lamb.  Print This Recipe Easter Leftovers: Lamb Shepherd’s Pie Serves 6 Ingredients: 1 lb. leftover lamb, (about 3 cups) coarsely chopped 1 Tablespoon olive oil  – stock 1 large yellow onion, diced – $0.79 2 Teaspoons minced garlic – stock

Position rack in lowest third of oven; preheat to 350°F. Place a roasting pan next to the stove. Pat lamb shanks dry. Season with 1/2 teaspoon each salt and pepper. Heat oil in a large pot over medium-high heat. Add 3 shanks and cook, turning, until browned on all sides, about 7 minutes. Transfer to

Method step 1 Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through. step 2 To