what is a good lamb recipe for grille, oven, or stove top?

Answer 1

Marinated Grilled Lamb Kabobs

Lamb and Marinade:
1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
Kabobs:
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms

Wooden skewers, soaked in water for 30 minutes


For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.

Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.

To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.

Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

Answer 2

it depends on the cut! I never tend to use the grill anyway - If I have a rack of lamb, then I prepare an aromatic mix with breadcrumbs, which I spread on the rack (I place it on a tin with the bones facing down) and then pop it in the oven for about half an hour (fan on, no grill). If I have chops I pan fry them, If I have any tougher part (e.g. from the neck) then this will require a slow cooking method which I prefer to do on the stove.

Answer 3

Easy Roast Leg of Lamb

"This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must."

Original recipe yield: 4 servings

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min




INGREDIENTS
1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).


Recipe: Meat: Easy Grilled Lamb

1 leg of lamb (6-7 pounds), boned & butterflied by the butcher
6-7 gloves garlic, cut lengthwise into slivers
1 1/2 teaspoon coarse salt
2 teaspoons freshly ground black pepper
1/3 cup Herbes de Provence

Prepare the grill.

Pat dry the lamb so that the herbs will stay on better. Using a small sharp knife, make 25 or so slits about 1 inch deep (do not go all the way through!) all over the meat. Insert the garlic slivers into the slits. Sprinkle half the salt and half the pepper on one side of the meat, rubbing the seasonings into the meat. Repeat on the other side with the remaining salt and pepper. Repeat this treatment with the dried herbs, really pressing them into the meat with the palm of your hand.

Grill lamb on one side, over medium-hot coals) for about 10 minutes. Watch carefully so meat does not burn. Turn meat over and cook for another 20 minutes or so, until an instant-read thermometer inserted into the thickest part of the meat reads 135F (medium rare) or 145F (medium).

Allow lamb to "rest" for at least 10 minutes before slicing. Serves 8-10.


Easy Lamb Curry

There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly.




4 servings 55 min 25 min prep

600 g lamb fillets, cut into chunks
2 cloves garlic, minced
1 inch fresh ginger, grated
salt
1 green chilies, deseeded and chopped
150 g plain yogurt
2 large onions, finely chopped
250 g cashew nuts
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground garam masala
1/2 cup meat stock
1/2 cup coconut milk
3 tablespoons olive oil

Mix together the garlic, ginger and salt in a bowl.
Then add in the yoghurt, chilli and lamb.
Leave for 15 minutes.
Blitz the nuts in a food processor until ground to a paste.
Take a large frying pan or wok and heat the oil.
Add the onions and stir until they turn golden.
Add the spices.
Lift the meat out of its marinade and add to the pan.
Stir well until the meat is seared.
Add the marinade and meat stock.
Bring to a boil, then lower heat and cook until the lamb is done.
Add the nut paste and coconut milk.
Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.

Answer 4

Lamb "Candy". This is my own private recipe. Soooooo good!

4 lamb shoulder chops
2 cloves of garlic, finely chopped
2 tbsp. dijon mustard
3 tbsp. mint jelly
2 tbsp. fresh rosemary, chopped
2 tbsp. Irish Whiskey
3 tbsp. Extra Virgin Olive Oil
Salt & Fresh Ground Black Pepper

Combine & whisk together all ingredients. Rub into lamb & allow to marinate from 1-3 hours.
Grill on med./high for about 6-8 min. per side.
Consider making extra. It's that good!!

Bon apetit :)

Answer 5

Leg of lamb on the bone, pierce 8-10 times with small knife. Into each hole place small sprig of Rosemary, a clove of garlic and an anchovy

Answer 6

INGREDIENTS:
1 x 2 kg leg of lamb, boned 4 cloves garlic, cut into thin slices 2-1/2 cups water or stock
sprig fresh rosemary 2 bay leaves 1/2 teaspoon grated lemon rind
3 large onions, cut into 8 wedges 2 large carrots, cut into 2 cm slices 2 large turnips, cut into 2 cm slices
Sauce: 15 g butter 3 tablespoons plain flour 1/2 teaspoon seeded mustard
3 tablespoons chopped capers 2 tablespoons cream 1 tablespoon whole capers, for garnish










1 Remove excess fat and sinew from meat, roll and tie with string. Pierce small incisions over meat, stud with garlic. Place meat into large pan, add water or stock, rosemary, bay leaves and lemon rind. Cover with a tightly fitting lid, bring to the boil, reduce heat and simmer 1 hour.
2 Remove lid, add onion, carrots and turnip slices. Cover and simmer for 45 minutes, until meat and vegetables are tender. Remove meat, cover and allow to stand 10 minutes before slicing. Reserve one and a half cups liquid.
3 To prepare Sauce: Melt butter in a pan, add flour, cook for 1 minute. Remove from heat, stir in reserved liquid. Return to heat, stir until sauce thickens. Add mustard, capers and cream.
4 Slice meat, serve with sauce and vegetables from stock. Serve garnished with whole capers.