Lamb Recipes

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons dried tarragon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 lamb chops

Directions

1. In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
2. Preheat grill for high heat.
3. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Ingredients

• 1 tablespoon vegetable oil
• 4 lamb shanks
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 tablespoons tomato paste
• 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
• 1 (14 ounce) can beef broth
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 bay leaf
• 1 sprig fresh rosemary
• salt and pepper to taste

Directions

1. Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
2. Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you’re waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
3. Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Ingredients

• 1 1/2 pounds lamb stew meat
• 2 tablespoons olive oil, divided
• 3 large onions, quartered
• 3 medium carrots, cut into 1 inch pieces
• 4 small potatoes, peeled and cubed
• 1 (14.5 ounce) can beef broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons minced fresh parsley
• 1 1/2 teaspoons minced chives
• 1/2 teaspoon minced fresh thyme

Directions

1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon; set aside. Add onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. add potatoes, broth, salt, pepper and lamb. bring to a boil. Remove from the heat. Cover and bake at 350 degrees F for 50-60 minutes or until meat and vegetables are tender.
2. With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.