Lamb Recipes

Still recovering from the DNC and busy with the start of school so all I have managed to do so far is saute some lamb chops, seasoned with olive oil, salt and pepper in a high heat pan about 4 minutes a side so they were browned and beautiful on the outside and pink and tender on the inside. The best lamb I have ever tasted. More to follow.......
FYI just bought a beautifully butchered and packaged 4H Colorado Lamb. I am Colorado Proud!


September 24th

Autumn Lamb Stew

1 lb lamb stew meat

1 onion
2 cloves garlic
1/4 cup flour
2 tbs cumin
1 tsp nutmeg
1/2 tsp ground cloves
2 tbs sweet patrika
1 bag frozen cubed butternut squash
1 cup diced prunes

Season lamb and brown in a large casserole. Remove and add onions and galic and cook until soft.
Stir in spices and cook a few minutes so they release their aromas/flavors.
Add lamb, squash and prunes. Sprinkle flour over top and stir in.
Add 6 cups chicken stock.
Bring to a low boil and then turn down heat to simmer for an hour.


Lamb Kofta

I used the shoulder steak meat for this - I ground it in my food processor with the onions, garlic and spices.

1 lb ground lamb
1/2 onion
2 cloves garlic
1 tsp cumin
3 tablespoons chopped fresh parsly
salt and pepper

Shape lamb mixture into balls or press with your hand onto wooden skewers forming a cylindrical "wrap" around the skewer.

Shallow fry balls or grill skewers. Serve with pitas, hummus, tzatski or tahini sauce.

Sticky Lamb Ribs

I must say I was a bit apprehensive about the lamb ribs. They were so good!
2 racks ribs
Dry rub - garlic salt, smoked paprika, black pepper over ribs.
Sticky sauce - 1 btle oyster sauce, 1/2 cup honey, garlic salt -mix together brush over ribs.
Place in ovenproof dish and slow cook at 225 for 4-6 hours

Heat Grill to high and grill ribs just before eating to give them a crispy crust!
Delish

Leg of Lamb

Mix together 6 cloves garlic, crushed, 3 tbs fresh rosemary, zest of one lemon, 1/4 cup olive oil, salt and pepper.
Rub all over leg of lamb day before or morning before you cook the lamb.

We usually cook our leg of lamb on the grill. Start with a preheated high grill and get a good sear on each side (about 5 minutes a side) then put the roast up on the rack, turn down head to med-high, close lid and cook (roast) until an instant read thermometer reaches 145 (rare), 155 medium, 165 well done- about 45 minutes depending on size of the leg. Remove and cover in foil to rest.

Or roast in oven at 400.