Any one have ideas for lamb dishes?

Answer 1

uuummmmmmmmyyyyyyy---------get a nice leg of lamb cook in oven with spuds & pumpkin(about 45min per kg)serve with mint sause

Answer 2

Try my Greek lamb recipe.
Mix olive oil, rosemary,thyme,lemon juice,crushed garlic,pine nuts and oragano to make a marinade.Quantities depend on how much lamb you wish to cook.Put lamb into marinade and leave in the fridge for a couple of days.Roll lamb in marinade first.
Any cut of lamb can be used.
You can then slow roast, grill or barbecue the lamb until cooked.The slower the better.
If you need to speed up the marination time coat the lamb in tenderiser for about 20 minutes before marinading.This is a stunning dish.

Answer 3

I have several but will give you the Pita Lamb Sandwich one.

Cut a piece of boneless lamb into strips about 21/2 long, chop one big onion finely, 2-3 pieces of garlic cloves. Optional: Strips of bell peppers.

Brown onion and crushed garlic in a little olive oil, add lamb, brown over low- medium heat. Keep stirring now and then ,add bell peppers. Leave a couple of minutes. Then add salt and pepper to taste ( if you want a spicy one add a little mild curry powder - about a teaspoon). Leave to simmer till cooked, there should be some juices left with the meat. Cut pita bread in half shapes. Use kitchen scissors to make a nice sharp cut. Fill each pita half with filling, spread over platter with open part upwards. decorate with a sprinkle of chopped herbs and tomatoes slices. Serve.

You can also add 2-3 pieces chips/fries to the sandwiches. Kids love it.

Answer 4

I always like to go to an authentic Greek store for that. There is an area in Tarpon Springs called the Sponge Docks where they have an authentic market.

I like this:
1 pack Pitas
1 package REAL feta.
1 Tzaki (sp?) Sauce
1 lb gyro meat (lamb)
Assorted vegitbles of choice. Greek Olives, purple onion and tomato, and cucumber are a good mix.

Warm the pitas for a few seconds on a frying pan.
The meat is already cooked so you only have to warm it, but do it in a frying pan. Heat it to the appropriate tempature for Lamb, which is probably in any cookbook or meat thermometer.

Make a qyro or salad.

Answer 5

Chop some lamb into cubes. Start you some onion and a tablespoon of curry powder and a tablespoon of turmeric in the skillet with 1/4 cup of olive oil. Get your onions nice and tender and then add the lamb. Then add about 1/2 cup of heavy cream and serve on rice or with some vegetables.

Answer 6

Tuscan Lamb Chop Skillet
Ingredients:
8 lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
2 teaspoons olive oil
3 cloves garlic, minced
1 19-ounce can white kidney (cannellini) beans, rinsed and drained
1 8-ounce can Italian-style stewed tomatoes
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
Fresh rosemary sprigs (optional)

Answer 7

This is so easy to make - sorry I hardley ever use measured recipes, most of mine are to taste

In a slow cooker add
Cube cut lamb - or stewing lamb
cover with a 50/50 blend of tomato paste and tomato sauce (or spaggetti sauce)
add about 1 tsp rossemary
add 1 Tbsp olive oil
1/4 cup red wine - you can drink the rest while you cook!
let simmer in a slow cooker all day
serve over rice

Answer 8

Cranberry-Crusted Rack of Lamb with Rosemary Potatoes:

Rack of lamb:
1 (1 1/2-pound) French-cut rack of lamb (about 8 ribs)
2 tablespoons sweetened dried cranberries (such as Craisins)
3/4 teaspoon dried rosemary
2 garlic cloves
1 small shallot, peeled and quartered
1/2 cup seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons honey mustard
1 teaspoon olive oil

Potatoes:
3 large red potatoes (about 6 ounces each), quartered
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1 teaspoon olive oil
1/2 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 425°.

To prepare rack of lamb, trim fat from lamb; place lamb, meat side up, on a broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.

Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 teaspoon olive oil.

To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.

Bake lamb and potatoes at 425° for 40 minutes or until the thermometer registers 145° (medium-rare) to 160° (medium). Cover the lamb and let stand 10 minutes; slice the rack into 8 chops.

Yield: 4 servings (serving size: 2 lamb chops and 3 potato wedges)

NUTRITION PER SERVING
CALORIES 358(32% from fat); FAT 12.8g (sat 3.8g,mono 5.9g,poly 1.2g); PROTEIN 24.7g; CHOLESTEROL 64mg; CALCIUM 59mg; SODIUM 752mg; FIBER 2.5g; IRON 4.2mg; CARBOHYDRATE 37.1g

Answer 9

Buy lamb tenderloin or lamb loin
season with fresh cracked black pepper and dry sea salt
sear in very hot saute pan till rare to medium rare
let lamb rest for several minutes
slice thin with sharp knife
serve with a guaillo pepper and gala apple relish
minted sour cream, pea shoots
and warm whole wheat tortillas

Answer 10

In my humble opinion, any dish made with lamb is even better with mutton, and much cheaper. Even the toughest old ewe is tender if cooked at moderate temperature long enough. Here in NZ roast mutton with vegetables is popular, but the curries of northern India, Kashmir, Pakistan and Afghanistan include excellent mutton dishes. Turkey also produces excellent mutton dishes like donner kebabs.

Answer 11

Check out Greek recipe books. Their dishes with lamb are delicious!