Lamb Recipe?

Question

Never have had Lamb. I want to try on Christmas dinner. Can someone give me a good recipe. I want to try.

Thank's

Answer 1

As I always say, If you're going to do, do it with Gusto. You will find out if you're really cut out for this. Attack this as if you've been doing it all your life, make us proud
Roast Leg of Lamb with Mint Aïoli

1 leg of lamb – trimmed of all fat, femur bone and shank removed
2 cloves garlic, crushed
½ small onion, peeled and thinly sliced
Large bunch each of mint, savory or thyme
3 TB extra virgin olive oil
2 lemons, juiced and zested
1 TB vegetable oil for seasoning
1 tsp. cumin seed
Marinate lamb for a day or two in olive oil, garlic, mint, thyme or savory, onion, lemon, and cumin. When you are ready to cook, wipe away the marinade from the lamb and assertively season with salt and freshly ground pepper. Bring to room temperature, truss with butcher’s twine to form an oblong package.

If you have a rotisserie by all means use it, if not, heat a heavy sauté pan or iron skillet and sear over high heat, then transfer to a rack and roast in a 400° oven until medium rare. Approximately 130° internal temperature on an instant thermometer.

Mint Aïoli

1 garlic clove, crushed in a mortar with a pinch of salt until puréed
2 egg yolks
1 bunch mint, ½ chopped and pounded, and 1/2 cut into chiffonade to be added later
½ lemon, juiced
1 ¼ cup canola oil
2 TB warm water
Salt and pepper
Method

In a heavy medium mixing bowl, add yolks, garlic and mint and whisk for 45 seconds. Slowly whisk in oil, add lemon juice and thin with a little water. Taste and adjust seasonings. Add remaining mint.

For service, allow the lamb to rest for 15 to 20 minutes before slicing and serve with the aïoli.

Answer 2

If you've never had lamb I would try it before you make it for Christmas dinner. My aunt made it for Easter one year and we found out that noone really liked it. So we had a meatless Easter. Its a very strong flavor (It kind of reminded me of the iron tablets I used to take when I was younger) Here is a recipe you can try

Pecan and Molasses Crusted Rack of Lamb

Makes 6 servings

Ingredients:

Marinade:

1/2 cup dark molasses
2 tablespoons Kava instant coffee
1/2 cup roasted garlic
1 cup dijon mustard

Pecan Crust:

2 cups toasted pecans, minced fine
1/2 cup panko crumbs or other toasted bread crumbs
1/4 cup olive oil
1 teaspoon salt
1 teaspoon cracked pepper mix

Lamb:

3 racks of lamb (16 to 18 ounces each), chine bone removed

Preparation:

Marinade:

Place molasses in a small saucepan and heat until just hot. Add coffee and stir until dissolved. Remove from heat and pour into a small mixing bowl.

Mash the roasted garlic using side of a chef's knife until it is a smooth puréed consistency. Add the garlic and mustard into the molasses mixture. Stir until well blended.

Pecan Crust:

Blend together all ingredients and set aside.

Lamb:

Preheat oven to 450 degrees F.

Trim excess fat and silver skin off of lamb racks. Generously coat the meaty side of each rack with the molasses marinade, using the back of a spoon. Using your hands, pack a thin layer of the pecan crust tightly on top of the marinade (this step may be done up to a day ahead).

Place racks, crust side up, on an oiled baking sheet. Roast for 8 to 10 minutes for medium rare to medium. Roast longer for more well done racks.

Remove from oven and allow the meat to rest for a few minutes before slicing into individual chops.

Fan chops around plate and serve with creamy sage grits and roasted vegetables.

NOTE: Not all ovens are created equal. Use an instant-read thermometer to test the doneness of the lamb.

Answer 3

CAJUN BRAISED LAMB SHANK

lamb shanks (1 per person)
celery, washed, chunky cuts
onions, peeled, thickly sliced
carrots, peeled, chunky cuts
fresh garlic, cut in half lengthwise,
whole peeled tomato (canned),
fresh thyme, stems removed
fresh oregano, stems removed, chopped
Cajun spice-mix
sea salt
black pepper, crushed
fresh parsley, chopped
2 tablespoons brown sugar
balsamic vinegar
red wine
olive oil
potatoes, butter, nutmeg and milk

Method:

Wash the lamb shanks and pat dry with a paper towel. “In the sauce pan, heat the oil and start browning the shanks, turning to have an even color all over.” Lightly brush inside of baking dish with oil (to prevent sticking).
Set shanks in baking dish after browning and rub generously with Cajun spice mix. In sauce pan, pour a big dollop of olive oil and start sweating the onions which have been cut into thick slices, (1 cm thick); fry until onions are slightly golden brown as this will improve the flavor.” Add the Celery, and carrot chunks. Sweat lightly, add garlic and all the fresh herbs, then the tins of whole peeled tomato.

Add two cups of boiling water to the sauce and bring to the boil.

These ingredients do not need to cook anymore as they will continue to cook during braising in the oven.

In a small frying pan, combine the brown sugar and balsamic to make syrup (you only need about 25ml. of this as it is a taste enhancer).

Add this syrup to the tomato sauce and stir. Season the sauce with a big helping of sea salt, remembering that the lamb will absorb the salt.

Pour the sauce into the braising pan with the Cajun seasoned lamb. "

Rub the inside of the foil lightly with oil (to prevent sticking to lamb) and cover the baking dish folding the foil tightly under the baking dish lip so as to seal the dish. This sealing will allow for the braising process to complete successfully.

Bake in a preheated oven 400°F (200 Celsius) for 40 minutes.

Remove from oven, turn shanks, baste with sauce; taste for salt adding more if needed. Add more water if shanks are very tough and liquid is reducing away.

Cover tightly with foil again and bake for another 40 minutes (more or less) until meat nearly falls off the bone. If not tender yet, continue with braising process.

Serve with mashed potatoes and a good red wine. Enjoy!

Answer 4

Roast Leg of Lamb with Barley, Apricot and Mint
Calories per serving:600

Barley is the most digestible of cereals and goes particularly well with lamb. You can use the barley cooking water to make the gravy. It can also be used as the base for nutritious lemon barley water drink.
Seve hot with potatoes and selection of colourful vegetables, or cold with a salad.

Ingredients:
4lb (1.8kg) boned leg of lamb
2oz (50g) pot barley
2tsp arrowroot powder
1/2pint(285ml) lamb stock or barlet water
Fresh mint sprigs for garnish

Stuffing:
1large onion
3oz(75g) mushrooms
3oz(75g) dried apricots
4tbs fresh mint
1tbs olive oil
Salt and freshly ground black peper

Wipe boned lamb inside and out and leave to one side.
Wash the barley thoroughly in the sieve under running water, then cook in boiling water for about 45 mins, untill just tender.

To make the stuffing, roughly chop the onion, mushrooms, dried apricots and mint. Heat the oil over a moderate heat and saute the onion and the mushrooms for 5 mins until soft. Take off heat, stir in apricots and mint, and season to taste.

Reserving the barley cooking water, if you are using this instead of lamb stock, drain barley and stir into stuffing mixture.

Fill leg of lamb with stuffing and close with skewers of string, either by hand or with a trussing or darning needle. Weigh the lamb to calculate cooking time, allowing 30mins per 1lb(450g)
for well done, 20-25mins for pink to medium.

Place the meat in the roasting tin - and cover with foil if cooking a well-done joint, basting occasionally. Remove from the tin and leave to stand in a warm place for 10mins before carving.

For gravy, mix arrowroot with 1tbs cold water, add to pan juices with barley water or stock. Cook until thick, strain into sauceboat and serve

Healthy Lamb recipe for this Christmas hope you enjoy.... :-)

Answer 5

Balsamic -Glazed Lamb Chops

Ingredients
8 lam rib chops, cut 1 inch thich (1-1/2 pounds total)
1/4 tesp salt
1/4 tsp ground black pepper
1/2 cup orange juice
1/4 cup balsamic vinegar
1 tbsp honey
1 tbsp reduced=sodium soy sauce

Directions
Trim fat from chops. Season chops with salt and pepper. Place chops in a resealable plastic bag set in a shallow dish. In a small bowl, stir together orange juice, balsamic vinegar, honey, and soy sauce; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain lamb, reserving marinade. Pour marinade into a heavy small saucepan. Bring to boilling; reduce heat. Boil gently, uncovered, about 15 minutes or until reduced to about 1/3 cup; set aside.
Place chops on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning and brushing once with glaze halfway through grilling. (Allow 12 to 14 minutes for medium-race doneness [145 degree F] or 15 to 17 minutes for medium doneness[160degree F]. Discard any remaining glaze. Makes 4 servings

Good luck*

Answer 6

Um, if you've never had it, Cmas Dinner may not be the best place to spring it on everyone. Try making it this week first, and see what you think.

Ina Garten has some great lamb recipes. http://www.foodtv.com and search for "Lamb Ina" w/o the quotes.

Answer 7

Rosemary-Crusted Rack of Lamb with Balsamic Sauce
Serving Size : 4

1 1/2 pounds French-cut lean rack of lamb (about 8 ribs)
3 tablespoons balsamic vinegar
3 teaspoons chopped fresh rosemary OR
1 teaspoon dried rosemary -- divided
2 garlic cloves -- minced
1/8 teaspoon pepper
1/4 cup fresh breadcrumbs
1/2 teaspoon olive oil
1/4 cup minced shallots
1/4 cup dry white wine
1/2 cup low-salt chicken broth
2 teaspoons honey
1/2 teaspoon cornstarch
Thyme sprigs (optional)
Red grapes (optional)

Trim fat from lamb. Combine vinegar, 2 teaspoons rosemary, & minced garlic in a large zip-top plastic bag. Add the lamb to bag, and seal. Marinate in refrigerator for at least 6 to 12 hours, turning occasionally.

Preheat oven to 450º.
Remove lamb from bag, reserving marinade. Sprinkle lamb with pepper. Combine the breadcrumbs & 1 teaspoon chopped rosemary, and pat breadcrumb mixture into meaty side of lamb. Place lamb, meat side up, on a jelly-roll pan coated with cooking spray. Insert a meat thermometer into the thickest part of lamb, making sure not to touch bone. Bake lamb at 450º for 20 minutes or until the meat thermometer registers 145º (medium-rare) or until the lamb is desired degree of doneness.

Heat olive oil in a large nonstick skillet over medium-high heat; add shallots, & sauté for 4 minutes. Add white wine and reserved marinade, and bring to a boil. Reduce heat, and simmer, uncovered, 8 minutes or until liquid almost evaporates. Add chicken broth, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1/3 cup (about 5 minutes). Combine honey and cornstarch, and add to the broth mixture. Bring to a boil, and cook for 1 minute, stirring constantly.

Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs & red grapes, if desired.

Serving Size: 2 lamb chops and about 2 teaspoons sauce
You can use 3/4 cup low-salt chicken broth & omit the wine, if desired.

Ask your butcher for a French-cut rack of lamb (for which bones have been cleaned down to loin).

Answer 8

How a pair of lamb curry? Its uncomplicated peasy!! placed bout a tablespoon of oil in a pot and place on range. upload chopped onion then 2heaped tsp of curry powder in accordance with how warm you like it. upload overwhelmed ginger and garlic a million and a million/2 tsp upload chopped tomatoes enable it cook dinner for 30seconds then upload lamb which ought to be shrink in small products like cubes then upload some water upload chopped great products of potatoe upload some peas if u like then put in adequate water purely to cover the counsel of the potatoe and canopy and pass away for roughly 20min The water ought to thickin by using then and which would be your gravy yet whilst the beef and potatoe is cooked and you nonetheless have fairly some liquidy water interior the pot then purely upload a spoon of butter and pass away to simmer slightly greater and you will see the water thickens up the longer you pass away it. wish i helped

Answer 9

dont try a new meat on big party. Lamb tastes great, but it has its own strong flavour. you might need to get used to the flavour before you start appriciating the meat.