Post # 1
I’ve found myself drooling over the food and cooking boards, and it’s got me thinking about my next dinner club and what I’m going to make.
I love lamb, and have only tried cooking it myself a couple of times- the results were meh. I think I used my clow cooker both times.
So, anyone have any delcious lamb recipes they can share?
Post # 3
Post # 4
@beachbride1216: Thank you for the links!
Post # 5
@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 # 6
@Nona99: mint mustard sounds amazing! Is that a mint and dijon mustard rub, or sauce?
Post # 7
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
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).
Post # 9
I love braised lamb shanks. This recipe is pretty much what I do, except I don’t puree the vegetables, use stock instead of plain water, and let it cook for at least 5 hours: http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe/index.html