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Lamb recipes

post #1 of 17
Thread Starter 
I'm getting lamb for my deep freezer and haven't much experience with cooking it, though I love lamb.

I'm trying to be frugal as well, and make the most of a cut of meat in a recipe to feed my family of three.

I would love some good Indian, Middle Eastern, Greek recipes or resources for cooking the various cuts of lamb with lots of spices and veggies. I'm also gluten-intolerant, so I have to be careful of that.

Any ideas on good cookbooks or recipes? TIA!
post #2 of 17
We love lamb too, so lurking. And I mean, we like lamb... can't stand the thought of mint jelly with it, yuck!

I usually do lamb chops too, just grill them or broil them with a few spices (sage or rosemary). Or a sauce with some olive oil, sage, dijon mustad, balsamic vinegar, s&P.
I did a leg roast once and just added garlic slices to the meat.

Lentil with veggies would go great with lamb (wouldn't need the cheese)

Lentil with veggies
* 1 pound lentils, rinsed and picked over
* 2 cups chopped onions


* 2 cloves garlic, minced
* 2 cups canned tomatoes, chopped, with liquid
* 2 1/2 cups chicken or vegetable broth
* 2 large carrots, sliced
* 1/2 cup sliced celery
* 1 bell pepper, chopped
* 2 tablespoons fresh chopped parsley
* 1 dried bay leaf
* 1/2 teaspoon salt
* 1/8 teaspoon ground marjoram
* 1/8 teaspoon leaf sage, crumbled
* 1/8 teaspoon dried leaf thyme
* 8 ounces shredded Cheddar cheese

PREPARATION:
Place all ingredients, except the cheese, in the slow cooker and cook on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are tender. Stir in the cheese until it is melted. Serve hot, topped with more cheese, if desired.


Jessica
post #3 of 17
I roast it, and I stab it several places and insert half cloves of garlic and sprigs of rosemary. Roast covered for most of the time and then uncovered for the last fifteen minutes. You can surround it by baby onions and potatoes.
post #4 of 17
We make lamb with white beans a lot. I use a pressure cooker, but you don't have to. It's a great way to use one or two lamb shanks. Usually pretty affordable and tasty.

2 cups white beans, rinsed, picked over (I use Great Northern)
6 cups water
1-2 meaty lamb shanks
1 chopped onion
2 chopped carrots or handful of baby carrots, chopped
2-3 cloves of garlic
2 T olive oil
1 or 2 bay leaves
salt
pepper
1 can (14.5 oz) chopped tomatoes or fresh tomatoes chopped (optional)
vinegar (any kind) (optional)

Place everything in a pressure cooker except the tomatoes, salt, pepper, and vinegar. Be sure to add the olive oil to prevent foaming. The beans do not need to be presoaked if using a pressure cooker. Bring up to high pressure and then cook for 30 minutes. Let pressure come down naturally. Drain beans, remove bay leaves. Add tomatoes, salt, pepper, and vinegar to taste. Remove meat from shanks and stir back in. (I usually salt and pepper the meat before adding it back). Enjoy.

I'll post some other recipes later.
post #5 of 17
Is it ground or can you get it ground? Stuffed grape leaves are super yummy and surprisingly easy and quick to make. I use the Joy of Cooking recipe, but you can find recipes anywhere.
post #6 of 17
Thread Starter 
Thank you, thank you!

I will have most cuts, plus ground and some kebob cuts.
post #7 of 17
See if your library has any of Claudia Rosen's cookbooks. We rely on them in my house for Middle Eastern cuisine. I've never had a dud recipe.

If you'd like to make something savory and decadent. You can make what Egyptians call Gollash. (It's their word for phyllo.)

You need:
1 package of phyllo pastry dethawed
1 stick butter, melted
1/2 cup olive oil (I use 1/2 butter, 1/2 olive oil to brush the phyllo with... you can use all butter if you like)
3/4 to 1 lb. of ground lamb
1 onion, finely diced
salt
pepper
cinnamon (optional)
1/4 cup of milk or so to brush on top

Preheat oven to 350.

Melt butter. Mix with olive oil (if using.)

Cook the ground lamb (or beef) in a pan with the chopped onion. Add salt and pepper to taste. You can also add a sprinkle of ground cinnamon.

Spray a rectangular baking pan with Pam or brush with butter. Then start layering the phyllo dough two sheets at a time... brushing with butter/oil mixture. When you have used half of the sheets, put the drained lamb/onion mixture in the pan spreading evenly. Cover with the remaining phyllo sheets, brushing with butter/oil mixture in between.

Carefully cut the pan of gollash into squares using a serated knife. Brush the top with milk.

Place in 350 degree oven to bake... around 40 minutes until golden. Enjoy.
post #8 of 17
I mostly make lamb curry in my crock pot. I also love something I saw on the Food Network once...fry lamb leg steaks and serve it with fresh pesto and melted goat cheese made into a sauce with milk. Yum yum.
post #9 of 17
kefta - shape ground lamb into fingers around skewers and then grill it. yummy.

I love Greek style braised lamb shanks too. no recipe for that though
post #10 of 17
These recipies sound yummy! We eat a lot of lamb. Most of the time I use red salt an rub whatever cut I have and let sit for about 20 minutes. Then I sear it in a little bit of olive oil and turn down the heat. I let them cook to about medium and serve with the veggie of the day.
post #11 of 17
I have lamb for stew for wednesday - I've made this a few times and it is always a hit.

I am using eggplant we picked ourselves at a local farm too

http://www.wholefoodsmarket.com/reci...neggplant.html

we have used different cuts of lamb than the recipe calls for....

i've also made it with different veggies and onions. whatever I have in the house basically
post #12 of 17
we get a lamb every year...we dont have much left but are getting more soon. i will have to try some of these..they sound yummy!
post #13 of 17
I did this for a leg of lamb roast the other day and it was fabulous. I made a paste of crushed garlic, fresh chopped rosemary, ground pepper and aniseed and olive oil. Rubbed it all over the roast. Preheat a cast iron pan (on the stove) and the oven to 325. Smack the roast down on the hot pan for about 2 minutes, or until nicely brown, flip it over and slide the whole thing into the oven, bake until done (I use a meat thermometer).

The leftovers make a fabulous shepherd's pie.
post #14 of 17
Just made this last week - Moroccan Meatloaf - it uses ground lamb and beef. Next time I will use add a bit more to the spices, 1 1/2 tsp instead of 1tsp as I thought it could use a little bit more flavor. But I love my spices!
post #15 of 17
I recently made this recipe for Grilled Lamb Chops with Brown Sugar Glaze and they were fabulous!
post #16 of 17
i bookmarked this in preparation for our freezer lamb.

http://www.sheepscreek.com/recipe.html
post #17 of 17
Last night I made a leg roast that was excellent. I crushed a couple cloves of garlic, and mixed it with some chopped fresh herbs. A couple sprigs of rosemary, some thyme, oregano, and a handful of parsley. A bit of salt and pepper and some olive oil. Was very generous in coating the inside of the boneless roast, tied it up, coated the outside. I preheated my cast iron on the stove, and the oven to 350. Pop the fat side down in the cast iron, let it cook about 5 minutes, then pop the whole thing in the oven until the thermometer reads a decent med rare, which took about 40 minutes.

I scraped the fat and juices into a measuring cup and popped them into the fridge. They'll be used in the shepherds pie that I'll make with the leftover lamb later this week.
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