It’s time for the spring Lamb recipes to appear. Here are a couple you might enjoy…..
¾ Teaspoon Dried Rosemary
½ Teaspoon Dried Basil
½ Teaspoon Dried Thyme
Kosher Salt And Pepper To Taste
4 Lamb Chops (3/4 Inch Thick)
1 Tablespoon Olive Oil
¼ Cup Minced Shallots
⅓ Cup Aged Balsamic Vinegar
1 Cup Chicken Broth
2 Tablespoons Butter
Step 1 In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Step 2 Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Step 3 Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. Serves 4. Serve with roasted lemon asparagus, rice and garlic bread.
1 Cup Plain Greek Yogurt
¼ Cup Water
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Distilled White Vinegar
2 Tablespoons Olive Oil
½ Cup Chopped Onion
3 Cloves Garlic, Minced
1 Tablespoon Kosher Salt
½ Teaspoon Ground Black Pepper
½ Teaspoon Ground Cumin
⅛ Teaspoon Ground Nutmeg
⅛ Teaspoon Ground Cloves
¾ Teaspoon Ground Mace
1 Teaspoon Cayenne Pepper
6 Pounds Boneless Lamb Shoulder, Cut Into 1/4-Inch-Thick Strips
Step 1 Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
Step 2 Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally. Serve with rice and Mediterranean roasted green beans, Greek salad and rolls. Serves 8
3 Tablespoons Olive Oil, Divided
2 Pounds Lamb Meat, Cut Into 1 1/2 Inch Cubes
2 Teaspoons Paprika
¼ Teaspoon Ground Turmeric
½ Teaspoon Ground Cumin
¼ Teaspoon Cayenne Pepper
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cloves
½ Teaspoon Ground Cardamom
1 Teaspoon Kosher Salt
½ Teaspoon Ground Ginger
1 Pinch Saffron
¾ Teaspoon Garlic Powder
¾ Teaspoon Ground Coriander
2 Medium Onions, Cut Into 1-Inch Cubes
5 Carrots, Peeled, Cut Into Fourths, Then Sliced Lengthwise Into Thin Strips
3 Cloves Garlic, Minced
1 Tablespoon Freshly Grated Ginger
1 Lemon, Zested
1 (14.5 Ounce) Can Homemade Chicken Broth Or Low-Sodium Canned Broth
1 Tablespoon Sun-Dried Tomato Paste
1 Tablespoon Honey
1 Tablespoon Cornstarch (Optional)
1 Tablespoon Water (Optional)
Step 1 Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
Step 2 Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
Step 3 If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
1 (4 Pound) Lamb Shank
4 Tablespoons Olive Oil
1 Teaspoon Dried Rosemary
¼ Teaspoon Ground Thyme
¼ Teaspoon Dried Basil
¼ Teaspoon Dried Parsley
½ Teaspoon Dried Mint
2 Tablespoons Ground Black Pepper
1 Pinch Himalayan Salt To Taste
1 Pinch Cayenne Pepper, Or To Taste (Optional)
¼ Cup Lemon Juice
1 Tablespoons Honey
Step 1 Cut slits into lamb shank in a pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
Step 2 Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
Step 3 Preheat grill for medium heat and lightly oil the grate.
Step 4 Stir lemon juice and honey together in a small bowl until smooth.
Step 5 Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C)