Rack Of Lamb With A Honey-hazelnut Crust

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup ground hazelnuts
• 1 cup fresh breadcrumb
• 3 tablespoons fresh rosemary, chopped fine (or 1 tsp dried)
• 3 racks of lamb, trimmed (8 ribs each)
• 3 tablespoons dijonnaise mustard
• 3 tablespoons honey
• salt and pepper

Recipe

• 1 preheat oven to 425f degrees.
• 2 combine hazelnuts, breadcrumbs and rosemary in large bowl.
• 3 arrange lamb racks meat side up in single layer on heavy large baking sheet.
• 4 brush each rack with 1 tbsp dijonnaise.
• 5 season lamb wih salt and pepper.
• 6 press 2/3 cup breadcrumb mixture onto each.
• 7 drizzle each lamb rack with 1 tbsp honey.
• 8 roast until meat thermometer inserted into thickest part registers 130f for medium-rare, about 25 minutes.
• 9 let lamb stand 10 minutes.
• 10 cut between each rib to separate into chops.
• 11 (racks can be prepared up to 4 hours ahead. cover tightly and refrigerate).

Rack Of Lamb With Herb Salt

Lamb Stew With Cumin(portugal)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lbs boneless lamb (cubed )
• 2 teaspoons cumin
• 3 garlic cloves (finely chopped )
• 1 bay leaf
• salt and pepper (to taste )
• 1/3 cup dry wine
• 2 teaspoons lemon juice
• 2 tablespoons olive oil
• 1 large onion (finely chopped )
• 10 large pitted black olives
• lemon wedge (for garnish)

Recipe

• 1 marinate lamb in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice.
• 2 marinate for 6 hours.
• 3 remove lamb from marinade and reserve liquid.
• 4 saute in oil, onion and lamb until lamb is browned.
• 5 add marinade and bring to a simmer.
• 6 simmer 30 minutes add water or stock if necessary to keep it moist. scatter with olives and serve with lemon wedges.

Lamb Stir Fry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb loin, sliced into strips
• 1 cup wine
• 1 tablespoon hot mustard (or more)
• 3 spring onions, sliced ( part only)
• 6 garlic cloves, crushed
• 12 fresh thai basil, finely chopped
• 2 tablespoons soy sauce
• salt and pepper

Recipe

• 1 add the wine, mustard, garlic, salt, pepper,and basil to a large bowl, stir well and add the lamb.
• 2 marinate for two hours or overnight, covered in the fridge.
• 3 remove lamb from marinade, drain well, and reserve marinade.
• 4 cook the lamb over medium high heat in a large wok, with a bit of oil for ten minutes, or untilt the lamb is browned.
• 5 add the onions, and cook for another few minutes, until the onions are just translucent.
• 6 move the meat and onions to the sides of the wok, leaving space in the middle.
• 7 add the soy sauce to the marinade, and add to the middle of the wok, let it boil, then incorporate the meat and onions. reduce heat to medium and cook for ten more minutes, stirring occasionally.
• 8 serve with rice.
• 9 you may like to add some water at the end to thin the sauce a bit.
• 10 *** you can substitute sriracha sauce, tiger sauce, maple syrup, tabasco, whatever you like if you don't like soy sauce.

Lamb Tenderloin Roulade With Porcini Mushroom Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large lamb tenderloin
• 1/2 cup butter, room temp
• 1 tablespoon truffle oil
• 1/4 lb mortadella, sliced thin
• 1/4 lb fontina cheese
• 1/2 cup flour
• 1/4 cup extra virgin olive oil (evoo)
• 1 shallot, minced
• 2 tablespoons flour
• 1 cup dry red wine
• 1/3 lb assorted mushroom, sliced
• 1/2 ounce dried porcini mushrooms (soaked in 1/2 cup warm water)

Recipe

• 1 preheat oven to 325°f.
• 2 butterfly lamb tenderloin and flatten with mallet until 1/4 inch thick.
• 3 tenderloin should end up approximately 12 inches by 8 inches.
• 4 blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
• 5 lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
• 6 with long side facing you roll tenderloin tightly and tie with butchers twine.
• 7 dredge with flour.
• 8 heat olive oil in large saute pan on medium high heat.
• 9 sear tenderloin on all sides.
• 10 remove loin from saute and place in oven while making sauce.
• 11 sauce:.
• 12 in saute pan add shallots and cook till soft.
• 13 add 2 tablespoons flour and cook until smooth paste forms.
• 14 add wine to deglaze pan.
• 15 add assorted mushrooms saute until moisture is reduced about 5 minutes.
• 16 add porcini mushrooms with soaking liquid and simmer till slightly thickened.
• 17 check tenderloin and remove when it registers 155°f on a thermometer.
• 18 let rest 10 minutes covered with tin foil.
• 19 remove string and slice tenderloin on the diagonal.
• 20 serve plattered drizzled with sauce.

Lamb Tenderloin Grand Marnier

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• 1 egg, beaten
• 2 tablespoons sour cream
• italian breadcrumbs
• 2 cups mushrooms, sliced
• 1/4 cup butter, melted
• 1 small onion, finely chopped
• 1/2 cup grand marnier
• 1/2 cup dry wine
• 1 pint heavy whipping cream
• 1/2 cup sliced shallot
• salt
• pepper

Recipe

• 1 cut tenderloin into slices about 2" thick and pound to flatten into cutlets.
• 2 or save yourself the work and have your butcher do this for you.
• 3 mix the beaten egg and sour cream.
• 4 dip cutlets in the egg mixture and then the seasoned bread crumbs.
• 5 fry in hot oil/butter just a few minutes per side.
• 6 lay in bottom of casserole dish and cover with mushrooms.
• 7 blend the sauce ingredients and simmer for about 25 minutes.
• 8 pour over lamb and mushrooms.
• 9 bake 40 minutes at 400 degrees.

Lamb Tenderloin In Bourbon-dijon Glaze

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs lamb loin roast (whatever size you have, really)
• 1/4 cup splenda brown sugar substitute or 1/2 cup brown sugar
• 1/2 cup dijon mustard
• 1/4 cup bourbon
• 1/4 cup light soy sauce
• 1 tablespoon worcestershire sauce
• 2 tablespoons splenda sugar substitute
• 2 garlic cloves, sliced
• 1 -2 green onion, chopped
• 1 tablespoon dried rosemary
• 2 tablespoons olive oil

Recipe

• 1 mix all marinade ingredients in gallon size ziploc bag.
• 2 reserve small amount (in the refrigerator)for basting.
• 3 add lamb to bag and refrigerate overnight.
• 4 preheat oven to 325.
• 5 heat oil in large nonstick skillet over high heat until hot.
• 6 add meat and sear on all sides.
• 7 discard used marinade.
• 8 transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
• 9 add enough water to cover bottom of dish with about 1/4 inch of water.
• 10 cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
• 11 finish cooking uncovered until temperature reaches 160 degrees.
• 12 pour any remaining marinade over lamb and let rest 10-15 minutes before slicing.

Lamb Tenderloin In Pan Sauce

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 1 lemon, juice of
• 2 tablespoons worcestershire sauce
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons dry mustard
• freshly cracked black pepper, to taste
• 4 garlic cloves, peeled and minced
• 1 lb lamb tenderloin (silver skin removed)
• pan dripping, from lamb tenderloin
• 1/2 cup chicken broth
• 3 tablespoons lamb marinade (thoroughly mixed)
• 2 teaspoons butter

Recipe

• 1 combine all marinade ingredients and reserve 2-3 tablespoons place the lamb tenderloin and marinade in a ziplock bag and let marinate for at least 3-4 hours.
• 2 preheat oven to 350 degrees. in a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. let rest for at least 5 minutes before slicing.
• 3 meanwhile, place the skillet back on the stove over medium heat. add the chicken broth and scrape up all the browned pieces from the bottom of the pan. add the marinade and let it boil down for 2-3 minutes. add the butter and remove from heat stirring until butter has melted. pour over the lamb tenderloin.

Lamb Stew With Hard Cider, Pearl Onions, And Potatoes

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 30 pearl onions (from two 10-ounce bags)
• 5 slices thick-cut bacon, cut crosswise into 1/4-inch-thick strips (preferably applewood-smoked)
• 3 1/2 lbs boneless lamb shoulder (boston butt) or 3 1/2 lbs boneless country ribs, external fat trimmed, cut into 2-inch cubes
• coarse kosher salt
• 1 cup chopped shallot (about 4 large)
• 1 cup finely chopped parsnip
• 6 teaspoons chopped fresh sage, divided
• 1/2 cup plus 1 tablespoon calvados (apple brandy) (optional)
• 2 cups low sodium chicken broth
• 1 (12 ounce) bottle hard apple cider
• 1 1/2 lbs unpeeled baby red potatoes, scrubbed, halved (about 2 inches in diameter)
• 2 large granny smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
• 2 tablespoons butter, room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon whole grain dijon mustard

Recipe

• 1 cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. peel onions; set aside.
• 2 cook bacon in heavy large pot over medium heat until lightly browned. using slotted spoon, transfer bacon to paper towels to drain. sprinkle lamb shoulder with coarse salt and pepper. increase heat to medium-high. working in 2 batches, add lamb to same pot and cook until browned, about 7 minutes per batch. using slotted spoon, transfer lamb to large bowl. reduce heat to medium; add shallots and parsnips. cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. stir in 3 teaspoons sage; stir 1 minute. add 1/2 cup calvados, if using; cook until almost evaporated, about 3 minutes. add broth, cider, reserved bacon, and lamb with any accumulated juices. bring to boil, scraping up any browned bits with wooden spoon. reduce heat to medium-low; cover and simmer until lamb is tender, about 1 hour 15 minutes.
• 3 add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. add apples; cover and cook until potatoes are tender, 15 to 20 minutes. spoon fat from surface of juices, if necessary. stir butter and flour in small bowl to form paste; add to pot and whisk to blend. stir in mustard, 2 teaspoons sage, and 1 tablespoon calvados, if using. bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. season to taste with salt and pepper. do ahead: stew can be made 1 day ahead. cool slightly. refrigerate uncovered until cold, then cover and keep chilled. simmer stew over medium heat to rewarm before serving.
• 4 divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.

Pan Fried Lamb Chops With Glazed Apples, Cider And Cream Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 cox orange pippin apples, each cut into 8 wedges
• 800 g lamb chops
• 2 sprigs fresh sage
• 200 ml dry cider
• 1 tablespoon red currant jelly
• 200 ml creme fraiche
• salt & freshly ground black pepper

Recipe

• 1 heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. transfer to a plate and set aside.
• 2 season the chops with salt and pepper and add to the pan. cook for 5 minutes until golden brown, turning once. add the sage and cider and simmer for 15 minutes until the chops are cooked through. use a slotted spoon to transfer the lamb to a large plate. cover with foil and leave to rest for a few minutes.
• 3 stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. stir in the creme fraiche and apples, heat through gently and season to taste.
• 4 pour any juices from the lamb into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

Lamb Stir-fry With Ramen Noodles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 (3 ounce) packages chicken-flavored ramen noodles
• 1 package frozen stir fry vegetables
• 1 1/4 cups orange juice
• 1/4 cup low-sodium teriyaki sauce
• 2 tablespoons cornstarch
• 2 tablespoons oil
• 1 lb boneless lamb chop, cut into 1/4-inch thick slices
• 2 tablespoons fresh ginger, grated
• 2 garlic cloves, minced
• 2 scallions, sliced

Recipe

• 1 discard 1 packet of flavoring from the soup, bring pot of water to boil, add noodles and vegetables. boil until noodles are cooked through, 2 minutes; then drain.
• 2 sauce: whisk together orange juice, 1 cup water, teriyaki sauce, cornstarch and 2 flavor packets from ramen.
• 3 in a large non-stick skillet, heat oil over medium-high heat stir in lamb, ginger and garlic; cook, stirring occasionally, until mixture is cooked through, 4-5 minutes.
• 4 bring sauce to a boil over medium-high heat. cook, stirring until thickened, 2-3 minutes. add lamb; heat, 1 minute. add noodle mixture and scallions; toss to combine.

Lamb Stroganoff

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 -6 3/4 inches lamb loin chops
• 1 (10 1/2 ounce) can campbell's golden mushroom soup
• 1/4 cup water
• 1/4 cup merlot
• 2 tablespoons butter
• 1/2 cup sliced onion (optional)
• kosher salt
• 1/4 cup sour cream
• 1/4 cup cream cheese
• 1 dash worcestershire sauce
• 2 tablespoons black olive juice (optional)
• 1/2 teaspoon thyme
• salt or pepper

Recipe

• 1 add butter to pan, heat to medium high. add lamb and brown on both sides 2-3 minutes, do not crowd pan, remove and place in small baking dish. add onions and kosher salt to pan, heat until browned, 8-10 minutes. add wine to deglaze pan. add water and soup, stir, reduce heat to medium. add remaining ingredients and stir until heated. pour sauce over chops and bake at 350 deg for 30 minutes. serve sauce over noodles.

Smoked Lamb/ham With Sauerkraut, Potatoes & Apple Juice

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 smoked lamb chops (note you may use 2 cups cubed lamb) or 4 slices of uncooked ham (note you may use 2 cups cubed lamb)
• 4 large potatoes, peeled, thick slices
• 1 large bay leaf
• 1/2 teaspoon thyme (with cubed lamb)
• minced garlic
• 2 cups sauerkraut (16 oz)
• 2 cups apple juice

Recipe

• 1 in a large roaster or crockpot, layer lamb chops or ham, sliced potatoes, sauerkraut, and apple juice.
• 2 preheat oven 375° or crockpot low heat.
• 3 cover and cook in oven for 1 hour.
• 4 cover and cook crockpot for six hours.
• 5 note: if you have smoked lamb chops, no other seasoning is needed except the bay leaf and pepper. if the lamb is not smoked you can add a few drops of liquid smoke and the thyme and also crushed or minced garlic. potatoes tend to "grab" the garlic flavor so add towards the end of the cooking period.

Lamb Stew With Sauerkraut

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs boneless lamb loin, cubes
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 2 large onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons sweet paprika
• 1 1/2 cups low sodium chicken broth
• 1 tablespoon chopped fresh dill, plus extra for garnish
• 2 lbs sauerkraut, drained and rinsed
• 2 teaspoons sugar
• 2 cups sour cream

Recipe

• 1 adjust oven rack to middle and heat oven to 300°f pat lamb dry with paper towels and season with salt and pepper. heat the butter and oil in a large dutch oven over medium high heat until the foaming subsides. working in batches, cook lamb until browned on all sides, about 5 minutes. transfer to a plate.
• 2 pour off all but 1 tbsp fat from the pot. cook onions until softened, about 3 minutes. add the garlic and paprika and cook until fragrant, about 30 seconds. stir in lamb, broth, dill, 1 tsp salt, and 1/2 tsp pepper and bring to a simmer. cover, transfer pot to oven, and cook until the meat is just tender, about 1 1/2 hours.
• 3 stir in sauerkraut and sugar, cover, and return pot to oven. cook until the lamb is fork tender, about 45 minutes. off the heat, stir in sour cream. serve, garnishing with dill.

Lamb Tenderloin Diane

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1 tablespoon lemon-pepper seasoning
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon dijon mustard
• 1 tablespoon minced fresh parsley

Recipe

• 1 cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2 inch thickness. sprinkle with lemon pepper seasoning.
• 2 melt butter in a large skillet over medium heat; cook lamb for 3-4 minutes on each side or until no longer pink and juices run clear. remove to a serving platter and keep warm.
• 3 to the pan juices; add lemon juice, worcestershire sauce and mustard; heat through, stirring occasionally. pour over the lamb and sprinkle with parsley. serve immediately.

Smoked Lamb With Sauerkraut (crock Pot)

Total Time: 7 hrs 5 mins Preparation Time: 5 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 2 1/2-3 lbs boneless lamb shoulder butt (sweet morsel)
• 1 (14 ounce) can sauerkraut, rinsed and drained
• 3/4 cup applesauce
• 2 -3 tablespoons chopped onions
• 1 tablespoon flour (for thickening) (optional)
• 1 tablespoon caraway seed (optional)

Recipe

• 1 rinse and drain sauerkraut.
• 2 mix in applesauce, flour, onion, and caraway seeds.
• 3 place half of this mixture in the bottom of your crock pot (i use a 2 quart for this).
• 4 place sweet morsel in crock pot. put remaining sauerkraut mixture on top.
• 5 cook on low for 7-8 hours.

Lamb Tenderloin Dijonnaisse

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin, trimmed
• 2 tablespoons flour
• 2 cups mushrooms, sliced
• 3 tablespoons shallots, minced
• 1 1/2 cups heavy cream
• 1/4 cup dijon mustard
• 1/3 cup olive oil

Recipe

• 1 trim lamb and slice it into 1-inch medallions.
• 2 with a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.
• 3 in a skillet, heat the oil, add the lamb and cook for about 3 minutes on each side or until they are cooked medium-well.
• 4 add the mushrooms and shallots and saute for 1 to 2 minutes.
• 5 add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).
• 6 serve with a favourite vegetable and rice or potato.

Pernil Roast Lamb

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 4
• 5 lbs lamb shoulder
• fresh crushed garlic
• adobo seasoning
• salt
• vinegar
• extra virgin olive oil

Recipe

• 1 i first marinate the lamb shoulder
• 2 i poke deep holes with a knife and stuff them with the fresh crushed garlic.
• 3 i then sprinkle adobo all over
• 4 sprinkle salt all over
• 5 pour alittle extra virgin olive oil on the lamb shoulder.
• 6 pour vinegar at the bottom of the pan so it can mix later on with the reduction ( this will be your sauce or gravy ).
• 7 place lamb shoulder in pan skin side up for two hours covered.
• 8 then place lamb shoulder skin down covered for one hour.
• 9 then turn lamb shoulder over skin facing up take cover off and cook one more hour or until golden brown.
• 10 take out let sit for ten minutes and enjoy !
• 11 don't forget to baste with juices from the bottom of pan while cooking.

Rack Of Lamb Dijon

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 rack of lamb, trimmed to meat and bone (frenched)
• pepper
• salt
• 3 tablespoons dijon mustard
• 1 cup french breadcrumbs
• 1 teaspoon minced garlic
• 1 teaspoon minced shallot
• 2 tablespoons melted butter

Recipe

• 1 mix bread crumbs with minced garlic, minced shallot and melted butter.
• 2 preheat oven to 450°f.
• 3 sprinkle meat with ground pepper and lightly salt.
• 4 sear rack in 2 tbs hot oil, 30 seconds on each side to obtain color.
• 5 brush with mustard on meat side.
• 6 press bread crumb mixture firmly over mustard.
• 7 place on baking sheet, crumb side up.
• 8 bake until desired doneness, approximately 20 minutes for medium rare.
• 9 use a meat thermometer to insure that the rack is cooked to your liking.
• 10 remove from oven and let rest 5 minutes before slicing.

Lamb Stroganoff

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, thinly sliced
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1/2 lb fresh mushrooms, quartered
• 1 1/2 cups coarsely chopped onions
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon lemon juice
• 1 teaspoon dried tarragon
• 1/4 teaspoon pepper
• 1 tablespoon all-purpose flour
• 1/2 cup light sour cream
• 1/3 cup minced fresh parsley
• hot cooked noodles

Recipe

• 1 in a skillet, stir-fry lamb in oil for 3-4 minutes or until no longer pink.
• 2 remove and keep warm.
• 3 in the same skillet, saute mushrooms, onions and garlic for 3 minutes.
• 4 add the broth, tomato paste, lemon juice, tarragon and pepper.
• 5 simmer, uncovered, for 5 minutes.
• 6 return lamb to the pan.
• 7 combine flour and sour cream; stir into lamb mixture.
• 8 bring to a gentle boil; cook and stir for 2 minutes.
• 9 sprinkle with parsley.
• 10 serve over noodles.

Rack Of Lamb On Welsh Onion Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 800 g floury potatoes (such as king edwards or maris piper)
• 100 g melted butter
• 400 g onions, sliced
• 2 racks of lamb, each with 6 bones
• 1 sprig rosemary

Recipe

• 1 preheat the oven to 200c/gas 6.
• 2 peel the potatoes and slice very finely with a mandolin or sharp knife.
• 3 toss with the melted butter and season with plenty of salt and black pepper.
• 4 brush a shallow ovenproof dish with a little a little more melted butter.
• 5 layer the potato and onion in the dish, starting with potato and finishing with a neat layer of overlapping potato slices.
• 6 drizzle any remaining butter over the top.
• 7 cover the dish with foil and bake in the oven for 1 hour.
• 8 meanwhile, take the lamb out of the fridge to come to room temperature.
• 9 after the onion cake has had an hour in the oven, remove the tin foil.
• 10 sit the lamb racks on top with their bones interlaced and tuck the rosemary sprig in the middle.
• 11 return to the oven for 15-25 minutes, depending on the size of the racks and how you like your lamb cooked.
• 12 by now the potatoes should be beautifully tender and browned on the top.

Lamb Stock, Jim's Meat Market Roasted Chops Bones

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 4 lbs lamb side ribs or 4 lbs lamb chops, bones
• 1/2 cup diced tomato, and juices
• 1 gallon cold water
• 6 black peppercorns
• 3 cups onions (quartered , do not peel leave the skin on)
• 2 cups carrots, scraps
• 1 cup celery rib, scraps
• 12 large fresh garlic cloves, sliced in half (i just use a whole head garlic)
• 1 tablespoon salt (or to taste)

Recipe

• 1 set oven to 400 f.

Lamb Tenderloin In Bourbon

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 (1 lb) lamb tenderloin
• 1/4 cup soy sauce
• 1/4 cup bourbon
• 2 tablespoons brown sugar
• 2 garlic cloves, crushed

Recipe

• 1 mix together last 4 ingredient.
• 2 pour over lamb in heavy plastic zip lock bag.
• 3 refrigerate at least 2 hours, turning occasionally.
• 4 remove lamb from marinade and place on rack of shallow roasting pan.
• 5 bake for 45 minutes at 350 degrees or until meat thermometer registers 160 degrees f/71 degrees c.
• 6 you can thicken marinade with some cornstarch -- it makes a delicious gravy.

Lamb Strips With Shiitake Mushrooms

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 lamb tenderloin, cut to strips
• 1 tablespoon knorr seasoning
• 1 -2 tablespoon lemons or 1 -2 tablespoon lime juice
• 2 tablespoons garlic cloves, minced
• 1/2 teaspoon pepper
• 1 -2 tablespoon unsalted butter
• 1 medium onion, minced
• 8 ounces shiitake mushrooms, strips or 8 ounces button mushrooms, drained

Recipe

• 1 marinate lamb strips in knorr seasoning, lime juice, garlic, pepper.
• 2 refrigerate overnight and allow flavors to blend.
• 3 next day, saute onions in butter over a large skillet.
• 4 when onions are soft, add in lamb strips.
• 5 stir fry till no longer pink and add in the shitake or button mushroom strips that's been drained.
• 6 serve over hot rice or my lemon pasta with sour cream.

Lamb Stew With Apricots

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/4 cup oil
• 4 lbs lamb shoulder, cut into about 1-inch cubes
• 2 large onions, sliced
• 1 -2 tablespoon chopped fresh garlic
• 1 -2 teaspoon crushed red pepper flakes (or to taste)
• 1/4 cup flour
• 1 (14 ounce) can chicken broth
• 1 1/2 cups apple cider (use apple cider not apple cider vinegar!)
• 1 cup dark beer
• 2 tablespoons dijon mustard (use only dijon)
• 2 tablespoons curry powder (or to taste)
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• salt and pepper, to taste
• 4 large carrots, cut into small pieces
• 1 cup dried apricot

Recipe

• 1 set oven to 350 degrees.
• 2 heat oil in a large heavy pot over medium-high heat.
• 3 add in the cubed lamb and brown in batches; transfer to a bowl.
• 4 to the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
• 5 add in flour and stir with spoon for about 3 minutes.
• 6 add in broth, apple cider, beer, dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
• 7 add in the chopped carrots and return the browned lamb back with any juices from the plate to the pot.
• 8 cover and place in the oven for about 1 - 1-1/2 hours, or until the lamb is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
• 9 season with salt and pepper.

Lamb Tenderloin (herb Crusted)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 (2 -3 lb) boneless lamb tenderloin (fat left on)
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves (minced)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 cup dijon mustard
• 1/2 tablespoon salt
• 1/8 cup dry wine
• 1/4 cup chicken stock
• fresh ground pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 place lamb tenderloin, fat side up, on a rack in a roasting pan.
• 3 pour olive oil, chicken stock and wine over the lamb tenderloin.
• 4 brush both sides of lamb tenderloin with dijon mustard and place on rack in roasting pan with fat side up.
• 5 combine the rest of the seasonings in a small bowl and sprinkle over the lamb tenderloin.
• 6 roast lamb tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes.
• 7 test for doneness using an instant-read thermometer. when the internal temperature reaches 135-140 degrees, remove the roast from the oven. allow it to sit for about 15 minutes before carving, as it continues to cook while resting.
• 8 you can whisk a little flour into the pan juices to make a gravy.

Rack Of Lamb Persille

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 racks of lamb, 1 1/4 lb. and 7 ribs each
• 3 tablespoons dijon mustard
• 1/4 cup unsalted butter, 1/2 stick
• 1/3 cup shallot, minced
• 1/4 teaspoon dried thyme, crumbled
• 1 1/2 cups italian style breadcrumbs
• salt, to taste
• pepper, to taste
• 1/3 cup parsley, minced

Recipe

• 1 preheat oven to 450 degrees f.
• 2 french the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
• 3 rub the fat side of each rack with mustard.
• 4 in a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
• 5 remove from the heat. add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
• 6 carefully remove from the oven and let stand for 10 minutes.
• 7 to serve, interlock the ribs, transfer to a serving platter and cut the chops. if you like, you could put paper frills on the frenched end bone of each chop.

Rack Of Lamb With Ginger Cooked In A Salt Crust

Total Time: 26 hrs 45 mins Preparation Time: 15 mins Cook Time: 26 hrs 30 mins

Ingredients

• Servings: 6
• 3 1/2 ounces fresh gingerroot
• 6 garlic cloves
• 1 bunch fresh parsley
• 3 tablespoons olive oil
• 6 lamb chops, 1 rack
• 13 1/2 cups coarse salt

Recipe

• 1 put the ginger, garlic, parsley, and olive oil in a food processor and process until finely chopped and thoroughly combined.
• 2 make small incisions in the rack at the ribs.
• 3 spread the ginger paste over the rack, wrap it in plastic wrap, and let marinate in the refrigerator for 24 hours.
• 4 the next day, preheat the oven to 325°f spread a layer of coarse salt in an ovenproof dish, place the rack on top and cover completely with more coarse salt. you can dampen the salt slightly to make it easier to shape.
• 5 bake for 1 ½ hours.
• 6 break the salt crust and place the rack on a carving board to serve.

Lamb Tenderloin And Pears In A Mustard-merlot Sauce

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter
• 4 bartlett pears, firm-ripe
• 2 lbs lamb tenderloin
• salt & freshly ground black pepper
• 1/3 cup all-purpose flour
• 3/4 cup chicken stock
• 2/3 cup merlot
• 2 1/2 teaspoons dijon mustard
• 2 tablespoons sugar
• 2 teaspoons dijon mustard

Recipe

• 1 melt butter in a heavy-bottomed, large skillet over medium-high heat. add pears and saute until lightly browned, about 3 to 4 minutes. using a slotted spoon, transfer pears to a plate. reserve juices in skillet.
• 2 sprinkle lamb medallions with salt and pepper. coat medallions with flour; shake off excess.
• 3 reheat skillet juices to medium-high heat. saute medallions in batches until lightly browned on both sides, about 2 minutes per side. transfer medallions to a plate.
• 4 add stock, wine, both mustards and sugar to skillet. bring to a boil and reduce mixture by half.
• 5 reduce heat to medium. return lamb, pears and juices to skillet and simmer, stirring occasionally, until lamb is just cooked through and sauce is reduced to a glaze, about 4 minutes. season to taste with salt and pepper and serve.

Lamb Tenderloin Saddleback

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• 1 -2 teaspoon olive oil
• kosher salt
• ground black pepper
• 2 large granny smith apples, peeled,cored,and chopped
• 1 cup apple juice
• 1/2 cup cider vinegar
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon (more if you want)
• 1 pinch ground cloves
• 1 cup dried cranberries
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Recipe

• 1 spread the olive oil over the tenderloins.
• 2 sprinkle tenderloins with salt and pepper.
• 3 grill over medium-high heat for about 25 minutes, turning every 5 minutes or so to grill all sides.
• 4 remove from grill, cover and let rest for 5 minutes.
• 5 slice on the bias, 1-inch thickness.
• 6 serve with chutney.
• 7 apple cranberry chutney: put the apples, apple juice, vinegar, and sugars in a saucepan; bring to a boil over medium-high beat.
• 8 lower heat and simmer for 8-10 minutes.
• 9 stir in the cinnamon, cloves, and cranberries.
• 10 cook for another 5 minutes or so until the apples are tender.
• 11 if needed for additional thickness, add the cornstarch and cold water together; stir to mix.
• 12 add to the apple mixture; bring to a boil to thicken.
• 13 remove from heat and serve.

Lamb Stew With Celery

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/4 lbs boneless lamb loin
• 2 small onions, sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 4 stalks celery, cut into 2 inch lengths
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup dry wine or 1/2 cup broth
• 1/2 cup water
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup whipping cream
• 2 tablespoons chopped parsley

Recipe

• 1 cut meat into 2-inch chunks, trimming off excess fat.
• 2 slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
• 3 add celery to meat.
• 4 sprinkle with salt and pepper.
• 5 add wine or broth and water.
• 6 cover.
• 7 simmer slowly for 35 to 45 minute or until meat is very tender.
• 8 meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
• 9 when meat is tender, add flourcream mixture.
• 10 bring to a boil quickly and cook until thickened, stirring.
• 11 sprinkle with chopped parsley before serving.

Rack Of Lamb With Green Peppercorn Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 racks of lamb, frenched
• 1 medium shallot
• 3 tablespoons green peppercorns, drained
• 1/4 cup unsalted butter
• 3/4 cup dry red wine

Recipe

• 1 preheat oven to 450°f.
• 2 in a roasting pan season lamb with salt and arrange rib sides down. roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°f, about 25 minutes, for medium-rare.
• 3 while lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. in a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
• 4 transfer lamb to a cutting board and let stand 10 minutes. skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. in saucepan simmer sauce until reduced to about 1/4 cup. whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
• 5 cut lamb into individual chops and pour sauce over them.

Radi-salat Mit Speck - German Radish Salad With Bacon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 large daikon radishes (each about 3/4 lb.)
• salt
• 40 small red radishes (garden radish)
• 1 bunch dill weed
• 1/4 lb breakfast bacon
• 1/2 cup wine vinegar
• 3 1/2 tablespoons oil
• pepper

Recipe

• 1 clean, peel and wash the radishes.
• 2 cut the radishes into coils with a radish cutter (if you don't have one, just slice them very thinly).
• 3 divide the coils into about 4 inch long pieces.
• 4 place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt.
• 5 let the radish coils rest for 20- 30 minutes (the salt will draw some juice).
• 6 in the meantime clean, wash and quarter each of the small red radishes.
• 7 wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations).
• 8 cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease.
• 9 pour the oil and vinegar into the bacon in skillet and bring to a short boil.
• 10 remove the skillet from the stove.
• 11 pour the radish juice from the radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature.
• 12 add the red radish wedges to the radish and combine.
• 13 pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
• 14 garnish with reserved radish coils and dill weed sprigs.

Pernil (puerto Rican Lamb Shoulder)

Total Time: 15 hrs 30 mins Preparation Time: 9 hrs Cook Time: 6 hrs 30 mins

Ingredients

• 8 lbs picnic lamb shoulder
• 12 minced garlic cloves
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 3 tablespoons vinegar
• 8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

Recipe

• 1 wash the lamb shoulder.
• 2 with a sharp knife, make 1 inch deep cuts into the lamb.
• 3 with mortar and pestle crush garlic, oregano and black pepper together. add olive oil, vinegar and salt. mix well.
• 4 spoon some of the garlic mixture inside the small cuts around the lamb, and spread remaining mixture all over the lamb.
• 5 place lamb in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. refrigerate at least 8 hours. (i have marinated this for as long as two days.).
• 6 bake in pre-heated 325 degree fahrenheit oven for about 5 to 6 hours.
• 7 remove aluminum foil and bake at 375 degrees fahrenheit for another hour or until skin is crisp. closely watch this so you don't burn the skin (chicharrone).
• 8 lamb should be well-done and tender.

Rack Of Lamb With Coconut-mint Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (1 1/2 lb) racks of lamb, 16 chops, frenched (see note)
• salt & freshly ground black pepper
• extra virgin olive oil
• 1/2 cup unsweetened coconut milk
• 1/4 cup mint leaf
• 3 1/4 inches slice fresh ginger
• 2 garlic cloves
• 2 tablespoons fresh lime juice
• 1 jalapeno, seeded
• 1 tablespoon cilantro
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 10 ounces frozen baby peas, thawed
• 1 tablespoon brown sugar

Recipe

• 1 preheat the oven to 400°. set the lamb racks in a medium roasting pan. season the lamb generously with salt and pepper and drizzle with olive oil. roast until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 35 minutes. transfer to a cutting board and let rest for 5 minutes.
• 2 meanwhile, in a blender, combine the coconut milk, mint leaves, ginger, garlic, lime juice, jalapeño and cilantro and puree until smooth. season the sauce with salt and pepper.
• 3 in a medium skillet, melt the butter. add the shallot and cook over moderate heat, stirring, until softened, 2 to 3 minutes. add the peas and brown sugar, season with salt and pepper and cook until the peas are lightly coated, 2 to 3 minutes longer.
• 4 carve the lamb into chops and serve with the coconut-mint sauce.

Lamb Tenderloin And Beans

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into strips
• 1 teaspoon oil
• 1 cup onion, chopped
• 1/4 teaspoon garlic powder
• 1 (6 ounce) can tomato paste
• 1 cup water
• 1 (15 ounce) can pinto beans
• 2 teaspoons salt
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 1/2 teaspoons chili powder
• 3 cups cooked brown rice

Recipe

• 1 brown lamb in oil.
• 2 add onions and garlic.
• 3 stir in tomato paste and water.
• 4 cover and simmer 15 minutes.
• 5 add beans and spices, simmer 5 minutes. serve over hot rice.

Rack Of Lamb With Caramelized Shallot And Thyme Crust

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 tablespoons olive oil
• 3 large shallots, chopped (about 1/2 cup)
• 3 tablespoons balsamic vinegar
• 1/2 cup fresh breadcrumb, fine
• 1 1/2 tablespoons fresh thyme leaves, chopped or 2 teaspoons dried thyme, crumbled
• 1 rack of lamb, frenched (7 or 8 ribs)
• 1 teaspoon dijon mustard

Recipe

• 1 preheat oven to 400°f
• 2 in a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. add vinegar and boil until liquid is evaporated. remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
• 3 season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. spread meat side with mustard and pat on crumb mixture evenly. roast lamb in middle of oven until a meat thermometer registers 135°f for medium-rare, 25 to 30 minutes.
• 4 carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. slice lamb into chops.

Lamb Tenderloin Cutlets With Plum Glaze

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 (1 lb) lamb tenderloin, trimmed
• 3/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1/2 cup plum jam or 1/2 cup plum preserves
• 1 tablespoon brown sugar
• 1 tablespoon grated peeled fresh ginger
• 2 cloves garlic, crushed with garlic press
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 4 large plums, each pitted and cut in half (1 pound)

Recipe

• 1 prepare grill.
• 2 using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through.
• 3 open and spread flat like a book.
• 4 with meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to 1/4-inch thickness.
• 5 cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.
• 6 in small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon.
• 7 brush one side of each cutlet and cut side of each plum half with plum glaze.
• 8 place cutlets and plums on grill over medium heat, glaze side down, and cook 3 minutes.
• 9 brush cutlets and plums with remaining plum glaze; turn lamb and plums over and cook until cutlets are lightly browned on both sides, just after lose their pink color throughout, and plums are hot, about 3 minutes longer.

Lamb Tenderloin In Brandied Almond Cream Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• 1/2 lemon
• salt and pepper
• 1/2 cup slivered almonds
• 2 teaspoons oil
• 1 clove garlic
• 2 tablespoons brandy
• 3/4 cup light cream
• 1/4 cup parsley, chopped

Recipe

• 1 trim the fat from the tenderloin and cut into 3/4 inch slices.
• 2 sprinkle meat with the juice of 1/2 a lemon.
• 3 salt and pepper the meat, then let it sit till ready to cook.
• 4 sauté the slivered almonds and garlic in the olive oil, till golden.
• 5 remove from pan.
• 6 discard garlic.
• 7 sauté meat 8-10 minutes each side.
• 8 transfer meat to warm plate.
• 9 add brandy to pan and flame.
• 10 when flame dies, add cream, and stir well.
• 11 add meat and almonds.
• 12 heat thru and serve.

Rack Of Lamb With Minted Pea Puree

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 rack of lamb (6-8 point)
• 1 cup mint leaf
• 1 clove garlic, chopped
• 1 tablespoon red wine vinegar
• 1 pinch sugar
• 2 tablespoons olive oil
• 1 (200 g) medium new potatoes
• 400 g frozen peas or 400 g fresh peas
• 3 tablespoons butter
• 3/4 cup mint leaf

Recipe

• 1 preheat the oven to 200 degrees c.
• 2 place the lamb on a rack in a baking dish.
• 3 place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
• 4 add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
• 5 season to taste.
• 6 coat the lamb with the mint paste and marinate for 15 minutes.
• 7 place in the oven and cook for 20-25 minutes or until done to your liking.
• 8 minted pea puree: place the potato in a saucepan and boil until tender.
• 9 add the peas and cook for another 5 minutes.
• 10 drain and place in food processor along with butter and mint leaves.
• 11 pulse for a short time so mixture is smooth, but with a little texture.
• 12 serve with the lamb.

Lamb Tenderloin And Pasta In Tomato And Red Bell Pepper Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 -4 tablespoons butter
• 3 tablespoons oil
• 2 cups sliced mushrooms
• 2 medium onions, chopped
• 1 tablespoon fresh garlic, chopped
• 2 small red bell peppers, chopped
• 1 -2 teaspoon dried oregano
• 1 lb lamb tenderloin, cut into about 1-inch pieces
• 2 tablespoons flour
• 1 -2 teaspoon chili powder
• 1 teaspoon seasoning salt (can use regular salt)
• black pepper
• 1/4 teaspoon cayenne
• 3 cups half-and-half cream or 3 cups full-fat milk
• 1 (14 ounce) can tomato sauce
• 9 ounces penne pasta, cooked and drained (cook only until el dente)
• parmesan cheese

Recipe

• 1 in a large frypan melt the butter with oil.
• 2 add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
• 3 in a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
• 4 add in the lamb cubes; shake to coat well.
• 5 shake off any excess flour, then brown the lamb in the frypan on all sides until browned.
• 6 add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
• 7 add in cooked pasta; toss to combine with sauce.
• 8 sprinkle with parmesan cheese and serve.
• 9 delicious!

Lamb Tenderloin Cubano With Mango Mojo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (1 1/2 lb) lamb tenderloin, butterflied
• 1 cup chunky salsa, pace
• 7 1/2 ounces chorizo sausage (about 2 cups) or 7 1/2 ounces pepperoni, cooked, chopped (about 2 cups)
• 1/2 cup herbed croutons, pepperidge farm garlic, crushed
• 1 cup orange juice
• 3 tablespoons fresh cilantro leaves, chopped
• 2 tablespoons brown sugar, packed
• 1 mango, ripe, peeled, seeded and chopped (about 1 1/2 cups)

Recipe

• 1 put the lamb between 2 sheets of plastic wrap. working from the center, pound the lamb flat into a 14 x 6-inch rectangle. remove the plastic wrap. stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. spread the chorizo mixture lengthwise down the center of the lamb. fold the sides over the filling to form a 14-inch long roll. tie the lamb crosswise at 2-inch intervals with kitchen twine.
• 2 add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. cover and blend the mixture until it’s smooth and pour into a 10-inch skillet. heat over medium-high heat to a boil. reduce the heat to medium-low. cook and stir for 20 minutes or until the sauce thickens.
• 3 lightly oil the grill rack and heat the grill to medium. grill the lamb for 20 to 30 minutes or until cooked through but slightly pink, turning the lamb over halfway through cooking.
• 4 remove the lamb from the grill and let stand 10 minutes. thinly slice the lamb and serve with the mango sauce.

Smoked Lamb Chops

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 tablespoon vegetable oil
• 3 large smoked lamb chops
• 1 quart hot water
• 1 tablespoon butter
• 2 granny smith apples, peeled,cored and diced
• 1 (8 ounce) can crushed pineapple, drain
• 1 tablespoon brown sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 cup water

Recipe

• 1 preheat oven to 350°f.
• 2 put oil and the lamb chops in a large deep skillet.
• 3 pour the hot water over chops.
• 4 simmer for 20 minutes,turning chops twice.
• 5 remove chops from pan,discard water.
• 6 pat chops dry.
• 7 saute apples in butter till tender.
• 8 add pineapple,brown sugar, cinnamon, and nutmeg.
• 9 cook till liquid evaporates.
• 10 place chops in a baking dish,cover with fruit mixture.
• 11 pour remaining water into bottom of pan.
• 12 cover and bake for 30 minutes.
• 13 uncover and continue baking for another 20 minutes.

Smoked Lamb Chop & Sauerkraut Casserole

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 2
• 1 1/2 cups sauerkraut, well squeezed
• 2 medium raw potatoes, sliced 1/4 inch
• 1 cup raw carrot, sliced 1/4 inch
• 1 medium tomato, coarsely chopped
• 1/2 cup sweet onion, chopped
• 1/4 cup tomato juice
• 1 thick smoked lamb chops (11/2-inch) or 2 thick lamb chops
• 2 tablespoons sweet russian mustard or 2 tablespoons other european sweet mustard
• 1 cup applesauce

Recipe

• 1 preheat oven to 325°f.
• 2 in a 1 quart size casserole put the kraut on the bottom, then the potato slices, next the carrots, tomato & onions. pour in the tomato juice.
• 3 place the chop(s) on top.
• 4 spread the mustard on the chop(s) and cover with the applesauce.
• 5 cover tightly and bake in 325°f oven for 2 1/2 hours.
• 6 enjoy i hope.

Smoked Lamb Chops With Parsnips

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• 2 lbs parsnips
• 3 lbs lamb chops, 1/2 inch thick, smoked
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper

Recipe

• 1 cut parsnips lengthwise into 1/2 inch slices.
• 2 place in a casserole dish.
• 3 sprinkle with salt and pepper.
• 4 arrange lamb chops over parsnips.
• 5 cover.
• 6 bake at 350* for 1 hour.
• 7 remove cover and bake for 10-15 min longer or until juices have partially evaporated.

Lamb Tenderloin Amandine

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into 8 equal pieces
• 1/4 cup sliced almonds
• 2 teaspoons butter
• 1/4 cup flour
• salt and pepper
• 1 tablespoon lemon juice

Recipe

• 1 place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. set aside.
• 2 in a skillet over medium heat, toast the almonds for 1 minute or until golden, stirring constantly. remove almonds and reserve. melt butter in the skillet. lightly coat tenderloin cutlets with flour, salt and pepper and saute over medium heat 4-6 minutes, turning once.
• 3 remove lamb to platter and keep warm. add lemon juice and almonds to pan, stir and heat through. pour sauce over lamb and serve.

Rack Of Lamb With Lavender (yes, Lavender From Your Garden!)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 racks of lamb
• dijon mustard (enough to coat racks)
• 1 cup seasoned bread crumbs
• 1/2 teaspoon garlic salt
• 1 teaspoon italian seasoning
• 1/2 teaspoon pepper
• 1 -2 teaspoon of dried and crushed lavender leaves, you can use the flowers also
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup red wine

Recipe

• 1 saute garlic in butter& oil until browned, discard garlic.
• 2 score any fat on lamb and sear in same pan, approx 3 to 5 minutes each side.
• 3 remove to plate& let cool.
• 4 while lamb is cooling mix together all dry ingredients but save about 1/2 tsp of the lavender.
• 5 when lamb is cooled, coat with dijon mustard.
• 6 then coat with breadcrumb mixture.
• 7 bake in preheated over at 450 degrees for approx 15 minutes for med rare.
• 8 while lamb is in oven, deglaze pan with red wine.
• 9 add remaining lavender to wine sauce.
• 10 use wine sauce as a side sauce for lamb.

Smoked Lamb Chops With Potatoes & Sauerkraut

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 smoked lamb chops
• 1 1/2 cups mashed potatoes
• 1 1/2 cups sauerkraut, well drained
• 3 tablespoons sweet russian mustard (any sweet dark mustard will do)
• salt & pepper
• 1 tablespoon butter

Recipe

• 1 mix the potatoes and the kraut.
• 2 place half the sauerkraut/potato mixture in a pyrex pie plate.
• 3 spread 1 1/2 tbsp of mustard over the sauerkraut.
• 4 place the chops on the sauerkraut.
• 5 spread remaining mustard on the chops.
• 6 cover with remaining sauerkraut/potato mixture.
• 7 season with salt & pepper.
• 8 put the pat of butter on top.
• 9 seal with foil and bake in a 350°f oven for 45 minutes to an hour.
• 10 i like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.

Smoked Lamb Shoulder (smoker Or Pit)

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 2 lamb shoulder, roasts
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1/2 cup paprika
• 1/3 cup garlic powder
• 2 tablespoons salt
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 2 teaspoons black pepper
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons salt
• 2 tablespoons worcestershire sauce

Recipe

• 1 mix all the spice mixture together until combined.
• 2 in a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
• 3 remove the roasts from the fridge.
• 4 if using the injector liquid, inject the cold two roasts all over with the liquid (using 1/2-ounce per pound).
• 5 gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
• 6 let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
• 7 cook on a pit or smoker for 1 hour per pound at 225 degrees.

Lamb Tenderloin In Apple Vodka Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 lamb tenderloin, about 1 1/2 lbs
• salt and pepper
• 1 granny smith apple, cored and cut into 12 slices
• 12 pitted gaeta olives
• 1/4 cup vodka
• 1 cup meat stock
• 2 teaspoons heavy cream
• 1 sprig thyme

Recipe

• 1 add oil to skillet.
• 2 season tenderloins with salt and pepper; brown on all sides.
• 3 remove and let the meat rest for 10 minutes.
• 4 reduce heat, add apple and olives and cook until caramelized, 2-3 minutes.
• 5 cut lamb into 2 inch medallions, add back to pan; brown about 2 minutes per side.
• 6 add vodka and stock, cook over high heat for 2 more minutes.
• 7 add cream.
• 8 cook a few minutes more until sauce thickens.
• 9 to serve add medallions and apples to plate, top with sauce, garnish with thyme sprigs.

Perfectly Juicy Roast Lamb

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 1/4 kg lamb shoulder, bone in
• 250 ml dry apple cider
• 250 ml chicken stock
• salt
• pepper

Recipe

• 1 preheat oven to 220 degrees celsius.
• 2 score lamb skin and fat (do not cut into flesh).
• 3 season to taste with salt and pepper.
• 4 place in roasting pan and roast until skin begins to crisp up.
• 5 add cider and stock to pan and cover with foil.
• 6 reduce oven to 150 degrees celsius.
• 7 roast for approximately 5.5 to 6 hours.

Smoked Lamb Chops With Maple Glaze

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 smoked lamb chops, bone-in, 1/2 inch thick
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper, freshly ground
• 1/4 cup maple syrup (real or imitation)
• 1/4 cup apple juice
• 1 teaspoon cornstarch
• 1/4 teaspoon sage, dried, ground
• 1/8 teaspoon black pepper, freshly ground

Recipe

• 1 in a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
• 2 season both sides of lamb chops with 1/8 teaspoons black pepper. brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
• 3 meanwhile in a small saucepan, whisk together remaining ingredients. cook over medium heat until thickened and bubbly.
• 4 once lamb chops are browned, remove to a serving platter (or individual plates). spoon maple glaze evenly over both and serve.

Pan Fried Lamb With Balsamic Onions

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 (6 ounce) boneless lamb loin chops
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 1/2 large onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar

Recipe

• 1 pound lamb chops to about 1/2 inch thick.
• 2 season with salt and pepper.
• 3 heat oil in a large skillet (with a lid) over medium-high heat.
• 4 add chops and cook 2 to 3 minutes on each side.
• 5 move to a plate and cover with foil or an upside-down plate to keep warm. reduce heat to medium.
• 6 add onion to pan, cover and cook until tender, about 5 minutes, stirring occasionally.
• 7 add vinegar; cook 1 minute.
• 8 stir in brown sugar and cook, stirring constantly, 1 minute.
• 9 spoon onions over lamb and serve.
• 10 enjoy!

Lamb Tenderloin Cordon Bleu

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs lamb tenderloin
• 1 boneless skinless chicken breast
• 2 slices swiss cheese
• seasoning salt
• poultry seasoning
• 2 tablespoons dijon mustard
• 1 cup italian breadcrumbs
• 1/4 cup flour
• 2 eggs, lightly beaten

Recipe

• 1 if you have a butcher, ask him to "t-bone" the tenderloin, otherwise: with a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.
• 2 turn the knife to the side and cut each side to within 1/2 inch.
• 3 place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
• 4 flatten the chicken breast until is is very thin.
• 5 lay the tenderloin out flat, brush with dijon mustard, then sprinkle with seasoned salt.
• 6 place chicken breast on the tenderloin and sprinkle with chicken seasoning.
• 7 lay the swiss cheese on the chicken breast.
• 8 roll up and tie or skewer to hold together.
• 9 dip the rolled tenderloin in flour, then dip in eggs, then roll in bread crumbs.
• 10 bake at 350-375°f for one hour or until done.
• 11 slice into 1-inch slices and serve.
• 12 i like to serve with asparagus and candied sweet potatoes.

Smoked Lamb Tenderloin With Green Peppercorn Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• olive oil
• thyme
• 1 1/2 tablespoons hickory chips
• 1 large egg yolk
• 1 tablespoon lemon juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 1/4 cup extra virgin olive oil
• 1/2 cup heavy cream
• 2 tablespoons green peppercorns (the soft, under ripe berry that is usually preserved in brine.)

Recipe

• 1 prepare the smoker: place the wood chips in a small pile in the center of the smoker base. place the drip tray on top of the wood chips inside the smoker base. use non-stick spray or foil for easier cleanup.
• 2 place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. you can spray the wire rack for cleanup ease as well.
• 3 slide the lid closed and place the entire unit on the heat source (single burner). medium-high settings yield the best results.
• 4 smokin’! trim tenderloins of all fat. rub with olive oil and thyme. smoke on medium high for 25 minutes. do not overcook! let stand for 10 minutes and serve with sauce.
• 5 make sauce by combining egg yolk, lemon juice, dijon and salt in blender or food processor . while mixing, add olive oil and the cream in a steady stream until smooth. add peppercorns and pulse 1 or 2 times only. refrigerate until ready to use. serve sauce at room temperature with smoked lamb.

Smoked Lamb Tenderloin With Sesame Pepper Jelly

Total Time: 3 hrs Preparation Time: 2 hrs 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 -3 lamb tenderloin
• 2/3 cup olive oil
• 1/4 cup sesame seeds
• 2 teaspoons gingerroot, freshly grated
• 3/4 teaspoon pepper
• 1/2 teaspoon paprika
• 1 (1/4 ounce) packet unflavored gelatin
• 1/4 cup boiling water
• 1 cup brown sugar
• 3 medium red bell peppers, seeded and finely chopped
• 1/4 cup red wine vinegar
• 2 ounces toasted sesame seeds

Recipe

• 1 preheat indoor grill or outside barbecue. rub tenderloins with olive oil. sprinkle with sesame seeds, ginger, pepper and paprika. place a meat thermometer in middle, place on grill and cook, basting occasionally with jelly, until temperature reaches 180 degrees. slice and serve with remaining jelly.
• 2 for sesame pepper jelly: soften gelatin in water until dissolved. add brown sugar and bring to a boil, stirring constantly. add peppers and vinegar and bring back to a boil. turn off heat. add sesame seeds and let mixture cool. refrigerate for 2 hours, until mixture sets.

Rack Of Lamb With Mustard And Herbs

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 racks of lamb (1 1/2 pounds, 8 chops each)
• salt and pepper, to taste
• 1 tablespoon olive oil
• 3/4 cup fine breadcrumbs
• 1 garlic clove, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 2 tablespoons butter, melted
• 1 pinch salt
• 3 tablespoons dijon mustard

Recipe

• 1 season lamb with salt and pepper.
• 2 heat oil in sauté pan over medium-high heat. sear lamb, one rack at a time. using tongs, hold each rack upright; sear ends, about 20 seconds each. rack should look golden. transfer racks to 13x9-inch baking dish.
• 3 in a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
• 4 brush seared lamb with a thin layer of mustard. sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
• 5 roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
• 6 before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

Onion-herbed Lamb Chops With Parmesan

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons butter, divided
• 2 medium onions
• 1/3 cup chicken stock
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• 4 large lamb chops
• 1/2 cup dry breadcrumbs
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 dice the onions.
• 2 in a saute pan melt a small dab butter and saute the onion until starting to turn clear. this should take about 10 minutes.
• 3 stir in the broth and herbs and bring to a boil and simmer for 5-10 minutes.
• 4 meanwhile season the chops with salt {and pepper if desired}. in another saute` pan, brown the chops in a little bit of butter, do not cook through.
• 5 prepare a baking dish by spraying with nonstick spray.
• 6 put a small bit of the onion mixture down for each of the 4 chops, then place the chops on top. place the remaining onion mixture on top of each of the chops.
• 7 combine the breadcrumbs and parmesan cheese and sprinkle over top. melt 1 t. of butter and drizzle over the top. bake at 400 degrees, uncovered, for 20 minutes or until juices run clear.

Lamb Tenderloin In Peach Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon oil
• 1 lb lamb tenderloin, cut into 1/4 " slices
• salt and black pepper
• 1 tablespoon butter
• 1 minced garlic clove
• 1/4 teaspoon dried sage
• 1 (14 ounce) can chicken broth
• 1 tablespoon cornstarch
• 4 peaches, pitted and sliced into wedges

Recipe

• 1 heat oil on medium high heat and saute lamb slices lightly seasoned with salt and pepper for about 2 minutes on each side.
• 2 remove lamb to plate, cover and keep warm.
• 3 add butter, garlic and sage to pan and cook until garlic is soft.
• 4 mix cornstarch and chicken broth and add to pan.
• 5 cook over high heat stirring constantly until sauce is thickened.
• 6 add peach slices and cook just until heated.
• 7 arrange lamb on plate with peaches and serve with sauce.

Smoked Lamb Shoulder-electric Smoker

Total Time: 7 hrs Preparation Time: 3 hrs Cook Time: 4 hrs

Ingredients

• Servings: 4
• 3 lbs lamb shoulder
• 1/2 cup salt
• 1/2 cup brown sugar
• 1/2 gallon water
• 1 tablespoon dry mustard (for kick)
• 1 tablespoon cajun spices, # 175174
• 4 cups soaked maple wood chips

Recipe

• 1 brining; add salt and sugar to 1/2 gallon glass jar, mix thoroughly.
• 2 add meat to brine mixture, put jar into refrigerator to soak 2 to 4 hours.
• 3 preheat smoker to max degrees then drop temp to 200f, put full water pan into smoker on top of soaked wood chips.
• 4 remove meat and thoroughly rinse and then dry on paper towels.
• 5 place roast on bottom shelf, smoke until internal temperature of roast is 185 degrees, about 3 hours (+-).
• 6 remove from smoker and double cover with tin foil and back into smoker 45 minutes.
• 7 carryover cooking will take temp to 210f to 220f degrees.
• 8 in a real hurry, kick the heat up to 350 degrees in an oven unti shreds easy.

Pan Fried Lamb Chicharrones (central American Style)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 1/2-2 lbs boneless lamb (butt, roast or lamb for carnitas (cut into 1 1/2 in cubed chunks )
• 2 -3 tablespoons cumin powder
• salt
• pepper
• 1 large lemon (halfed)
• 2 tablespoons sour orage juice (goya naranja agria)
• 1 1/2 cups cooking oil (corn prefferably)

Recipe

• 1 heat oil in a large frying pan on medium high.
• 2 in a large bowl: squeeze lemon juice over lamb. season lamb with cumin, pepper and salt to taste. pour orange juice over lamb and toss. let sit for about 30 minutes.
• 3 test oil rediness by dropping a small piece of lamb into oil. if it sizzles instantly, it is ready.
• 4 discard marinade and place lamb (slowly, one by one) into hot pan with tongs not fork. cover with foil/lid and fry for about 15 minute remove foil/lid and let fry for another 5 mins uncovered. turn lamb pieces and fry evenly on other sides (about 5-7 mins more). finally, with tongs, stir lamb around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on lamb. remove from pan with tongs and drain on paper towel. serve warm.