Lamb recipes?

posted 3 years ago in Cooking
Post # 5
Member
5932 posts
Bee Keeper
  • Wedding: April 2018

@futuremrs1986:  Well, it helps a lot if your lamb is local and in season…so finding the right source is key.  I’ve always been fond of lamb chops with mint mustard myself…but not everyone can deal with that particular pallette teaser.

Post # 7
Member
905 posts
Busy bee
  • Wedding: September 2015

Lamb Ragout

2-3 shallots, diced finely
1 large carrot, finely shredded
2 tbsp. olive oil
1/2 tsp crushed red pepper flakes
1/2 tsp fresh chopped thyme
1/2 tsp fresh chopped rosemary
3 cloves garlic, finely sliced
1 lb. ground lamb
1 can (28 oz.) diced organic tomatoes
2 tbsp. tomato paste
1 tbsp. unsalted butter
Sea salt & freshly ground pepper to taste
1 lb. pasta of your choice

In a large pan, heat the garlic and olive oil over medium heat until just fragrant, about 2 minutes. Add the shallots, carrots, thyme, red pepper flakes, and rosemary and cook until wilted and soft, about 5 minutes. Add the lamb meat and cook until brown with no remaining pink parts of the meat, about 10-15 minutes. Add the tomatoes and tomato paste.

Simmer the mixture over low heat for about 15 minutes to help combine the flavors.

In the meantime, boil the noodles in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Add the cooking water to the lamb ragout along with the pat of butter. Stir. Season with salt and pepper. Serve over warm pasta.

Post # 8
Member
507 posts
Busy bee
  • Wedding: May 2013

Everyone loves the Greek Lamb Loaf I make… I wing my recipes so I don’t have exact amounts, but here is the idea…

Mix egg, panko, and ground lamb like you would for meatballs, press into a rectangle shape about 1/4 inch thick onto wax paper. Wilt spinach with some fresh minced garlic and diced onions (and salt, pepper, and italian seasoning to taste) in a pan and spread on top of the ground lamb mixture. On top of that sprinkle a good amount of feta cheese, and diced kalamata olives. Roll into a roullade using the wax paper to keep the roll tight (like you are rolling sushi). Pinch the ends shut and brush the top with oil and sprinkle italian seasoning on top. Bake until brown and crispy on top. Serve on top of an orzo salad (orzo, feta, diced cucumber/tomato/kalamata). 

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