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Spicy lamb kebabs, a side of rice, and perhaps a drizzle of yogurt sauce complete this summer spread.
Source: lambrecipes.org (Entered by Jennifer Copeland)
Servings: varies
Ingredient keywords: ground, cilantro, onion
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This is a recipe which uses a lot of fresh herbs and a boneless leg roast of lamb.
Ingredients
Lamb Marinade and Basting Mixture:
2 cups white wine
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
8 cloves garlic
Zest of 1 lemon
Leaves from 3 large sprigs oregano, plus more for serving
Leaves from 3 large sprigs rosemary
Freshly ground black pepper
1 boneless leg of lamb (about 4 pounds)
Kosher salt
Flatbread or pita pockets, warmed on the grill, for serving
Grilled Plum Tomatoes, recipe follows
1 cup Vinaigrette, recipe follows
Radish Tzatziki, recipe follows
Directions
For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.
One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.
Preheat a gas or charcoal grill with a rotisserie attachment to high heat.
Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer’s directions. Roll up and tie with butcher’s twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.
Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.
Grilled Plum Tomatoes:
8 plum tomatoes, ends removed, sliced into very thick rounds
Canola oil, for grilling
Salt and freshly ground black pepper
Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.
Vinaigrette:
6 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon clover honey
Salt and freshly ground black pepper
1 cup extra-virgin Greek olive oil, plus more for drizzling
Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
Radish Tzatziki:
3/4 cup finely grated radish
1/4 small red onion, finely grated
3/4 cup Greek yogurt
3 cloves garlic, finely chopped
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.
Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.
Source: Food Network--Bobby Flay (Entered by Jennifer Copeland)
Servings: varies
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A wonderful hearty meal for breakfast, lunch or dinner. Serve with a salad and impress your guests.
Source: www.whfoods.org (Entered by Monroe Farm Market)
Servings: 2
Ingredient keywords: Sausage, Kale, Eggs
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A wonderful and tasty recipe for those cold winter nights. Enjoy!
Source: Hillyrock Farm (Entered by Monroe Farm Market)
Servings: Makes about 44 meatballs
Ingredient keywords: eggs, steakburger
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This recipe includes three recipes for leg of lamb and a description of the various cuts of lamb.
*Lamb roasts may be substituted for the leg of lamb.
SPRING LEG OF LAMB
In the refrigerator; soak leg of lamb overnight in a pan of brine (cold water, 3 tablespoon salt, 1 teaspoon black pepper, one clove of garlic, 1 sliced onion, 1/2 teaspoon thyme.) In the morning, remove only the lamb and rinse it (throw all the brine away,) put lamb into a covered roasting pan, rub with salt, paprika and black pepper. Add one sliced onion and brush lamb lightly with olive oil or with margarine. Add one cup water and roast until either medium rare but not above medium done. To brown, keep basting and uncover last ½ hour. Roast at 325-F. Medium Rare 145F / 63C, Medium 160F / 72C
ROAST LEG OF LAMB
Wash leg of lamb, then brush lamb lightly with olive oil, sprinkle with salt and pepper. Place in a roasting pan and add one teaspoon ground marjoram, one stick celery, one carrot, and one cup tomato juice. Roast in a preheated moderate oven (325-F.) Roast until either medium rare but not above medium done. During process of roasting, baste occasionally. Medium Rare 145F / 63C, Medium 160F / 72C
LEG OF MUTTON
Wash the meat and place in roaster. On top of meat rub with 1 tablespoon olive oil, add 2 clove of garlic well minced, ¼ teaspoon crushed marjoram, salt and pepper to taste. Add 1 large can of tomatoes. Cover roaster and roast at 325-F until either medium rare but not above medium done. Medium Rare 145F / 63C, Medium 160F / 72C. If roasting in a moderate oven it may not be necessary to add more liquid. Some pared potatoes may be added to roast about 1 hour before meat is tender.
ABOUT LAMB
Lamb meat taste is unfamiliar to many Americans simply because they did not grow up in households in which lamb was served. Americans trying lamb for the first time either enjoy the great taste or some simply dislike it.
Lamb is generally on the menu in some better US restaurants. Lamb is traditional in Arab Countries and even in France lamb is a popular dish.
Lamb is meat from sheep less than 1 year old. Most are brought to market at about 6 to 8 months old. Lamb is usually tender because it is from animals less than 1 year old. However, look for good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat should be pink and the fat should be firm, white, and not too thick.
There are five basic major (primal) cuts into which lamb is separated: shoulder, rack, shank/breast, loin, and leg.
The “rack” is the un-split primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts. A “lamb crown roast” is made by sewing two rib roasts together to form a circle or crown.
Chops can come from various primal cuts. “Loin” chops and “rib” chops are the most tender. Less expensive “blade” and “arm” chops (from the shoulder) and “sirloin” chops (from the leg) can be just as tender, but they are not as visually attractive because the meat is separated by bands of connective tissue.
The fell is the thin, paper-like covering on the outer fat. It should not be removed from roasts and legs because it helps these cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller cuts, such as chops.
Defrost any ground frozen lamb or lamb chops in the refrigerator then bring the lamb meat to room temperature before cooking it. If you have a frozen leg of lamb, let it defrost in the refrigerator and allow it to age for one week before cooking. When cooking lamb, do not cook it above medium rare. There are recipes that call for the use of raw lamb, raw lamb is safe to consume as long as it has been constantly refrigerated at 38-40-F (4.C) and if frozen, thawed out in a refrigerator at that temperature until preparation.
Source: recipehut.com (Entered by Jennifer Copeland)
Servings: varies
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Confession of a Food Network junky….I was watching Chuck’s Day Off (Chef Chuck Hughes) when I heard next up jerusalem artichokes….HOOKED.
Vegetarian! Vegan!
Source: Chuck's Day Off....Food Network (Entered by Pamela Dalton)
Servings: 2
Ingredient keywords: Sunchokes
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Full of flavor and juice!
Source: therecipehut.com (Entered by Jennifer Copeland)
Servings: 8 burgers
Ingredient keywords: ground
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This dish takes time to prepare, but the results are phenomenal—tons of cheesy, flavorful layers with an unbeatable sauce.
Source: lambrecipes.org (Entered by Jennifer Copeland)
Servings: varies
Ingredient keywords: ground
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This will make a juicy, flavorful burger.
Source: therecipehut.com (Entered by Jennifer Copeland)
Servings: varies
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Qick tomatoe salad that makes a great summer side dish.
Vegetarian!
Source: Mike Moran (Entered by Rachel Moran)
Servings: 4 +
Ingredient keywords: tomatoes, peppers, onion, cilantro
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