Lamb Recipes

4 garlic cloves
4 3/4 to 1-inch thick lamb chops (8 to 10 ounces each)
2 teaspoons minced fresh rosemary leaves
2 teaspoons chopped fresh mint leaves
3 tablespoons olive oil
1/2 cup pine nuts
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white-wine vinegar
1 tablespoon olive oil
Seeds from 1 large pomegranate
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic

Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate.

Make salsa: Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)

Top lamb with some salsa and serve remaining salsa on the side

2 Granny Smith apples, chopped
2 tablespoons minced shallot
1 tablespoon butter
Salt and black pepper
1 1/2 cups crumbled goat cheese
1 cup toasted pine nuts
1/2 cup chopped mint
1 (5 pound) leg of lamb, butterflied
1 tablespoon olive oil

Preheat oven to 375 degrees F.Cut six 2-foot lengths of butcher’s twine. In a small skillet, saute apple and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with goat cheese, pine nuts and mint; season to taste with salt and pepper. Arrange lamb on work surface, inside facing up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb. Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine.

In a roasting pan set over 2 burners, heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all.

Transfer lamb to a rack and set down in the roasting pan.

Roast until brown and tender and an instant read thermometer reads 140 degreees F for medium rare, about 1 hour to 1 hour and 15 minutes, basting occasionally.

Remove from oven and let sit, covered loosely with foil, 10 minutes.

To serve, discard strings, slice in 12 pieces and serve 2 slices per serving with roasted rosemary potatoes.

Difficulty: Intermediate
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Yield: 6 servings

4 (8-ounce) boneless lamb tenderloins
Salt and freshly ground black pepper
4 thin slices prosciutto or ham
4 thin slices (about 1/2-ounce each) Pecorino Romano
8 whole fresh basil leaves
3 tablespoons olive oil
1/2 cup dry Marsala wine or dry sherry
1/2 cup low-sodium chicken stock
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh basil leaves
Special equipment: kitchen twine

While the lamb is roasting:

3 teaspoons kosher salt
1 1/2 pounds new potatoes, halved
4 tablespoons olive oil
1/2 cup pitted and sliced Kalamata or oil-cured olives
1/4 cup chopped fresh mint
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon zest

In a large saucepan, add 2 teaspoons of the salt to 3 quarts of water. Add the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes well. Heat the oil in a large skillet over medium-high heat. Add the potatoes, stirring well to coat. Cook until golden, about 5 minutes per side. Add the olives and mint and toss together. Season with the pepper, zest, and the remaining salt
Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 179(51% from fat); FAT 10g (sat 1g); CHOLESTEROL 0mg; CALCIUM 28mg; CARBOHYDRATE 20g; SODIUM 294mg; PROTEIN 2mg; FIBER 3g; IRON 2mg

3 pounds lamb-stew meat, cut into 2-inch chunks
2 tablespoons all-purpose flour
1 tablespoon dried oregano
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3 to 6 tablespoons olive oil
4 carrots, peeled and cut into ½-inch-thick slices
3 medium onions, sliced
4 cloves garlic, crushed
1 750-milliliter bottle full-bodied red wine
2 bay leaves
4 strips fresh lemon peel

Preheat oven to 350° F. Pat the lamb dry with paper towels and place in a large bowl. In a shallow bowl, combine the flour, oregano, salt, and pepper. Sprinkle the flour mixture evenly over the lamb and toss well. Heat 3 tablespoons of oil in a heavy casserole over medium heat. Brown the lamb in batches, adding more oil as needed. When all the lamb is browned, remove it and set aside. Add the carrots, onions, and garlic and cook, stirring occasionally, until the vegetables start to caramelize, about 10 minutes. Return the lamb to the casserole. Add the wine, bay leaves, and lemon peel. Bring to a simmer, cover, and place on bottom rack of oven. Cook until the lamb is very tender, about 2 hours.

Serve with Cucumber Yogurt and New Potatoes with Olives.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 542(41% from fat); FAT 25g (sat 8g); CHOLESTEROL 133mg; CALCIUM 77mg; CARBOHYDRATE 15g; SODIUM 719mg; PROTEIN 43mg; FIBER 2g; IRON 5mg

4 large sprigs fresh thyme or 1 tablespoon dried thyme leaves
4 large sprigs fresh rosemary or 2 tablespoons dried rosemary
4 pounds boneless leg of lamb
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Tuck the fresh herbs under the roast’s strings or rub the dried herbs on the meat. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Add the roast and brown on all sides, about 15 minutes. Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and cook 60 minutes or until an instant-read thermometer registers 125° F (for medium). Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.
Yield: 4 servings plus leftovers

NUTRITION PER SERVING
CALORIES 406(1% from fat); FAT 24g (sat 10g); CHOLESTEROL 154mg; CALCIUM 17mg; CARBOHYDRATE 0g; SODIUM 112mg; PROTEIN 44mg; FIBER 0g; IRON 3mg

2 pounds ground lamb
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 tablespoons olive oil (if cooking on a stovetop)
4 rounds pita bread, sliced into pockets and toasted

In a large bowl, combine the lamb with the shallot, garlic, thyme, pepper, and salt. Form 4 patties, each about 3/4 inch thick. Place on a medium-hot grill and cook 5 to 6 minutes per side. (To cook on a stovetop, heat the oil in a grill pan over medium heat and cook the patties 6 minutes per side.) Serve in the pita pockets and top with Cucumber-Mint Relish, if desired, and mint leaves to taste.

Cucumber Mint Relish

1 cup plain yogurt (preferably Greek)
1/2 cucumber, halved, seeded, and thinly sliced
1 teaspoon fresh mint, chopped
1/4 teaspoon kosher salt

In a small bowl, combine yogurt, cucumber, fresh mint, and kosher salt. Mix well.

Yield: 4 servings

NUTRITION PER SERVING FOR RELISH
CALORIES 40(0% from fat); FAT 2g (sat 1g); CHOLESTEROL 8mg; CALCIUM 78mg; CARBOHYDRATE 3g; SODIUM 173mg; PROTEIN 2mg; FIBER 0g; IRON 0mg

NUTRITION PER SERVING FOR BURGERS:
CALORIES 607(0% from fat); FAT 31g (sat 13g); CHOLESTEROL 150mg; CALCIUM 96mg; CARBOHYDRATE 35g; SODIUM 735mg; PROTEIN 44mg; FIBER 2g; IRON 5mg

Tagine is a form of slow-cooking meat, often found in Moroccan cuisine. Braising meats, such as lamb, at low temperatures, results in tender meat.

2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 tablespoons olive oil
2 1/2 pounds lamb loin, cut into 1 1/2-inch pieces
1 medium yellow onion, thickly sliced
4 carrots, peeled into thin strips
1 clove garlic, finely chopped
1 tablespoon grated fresh ginger
Zest of 1/2 lemon, grated
1 32-ounce container low-sodium chicken broth
1 10-ounce box couscous
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup kalamata olives, pitted and halved

In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.

Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer to a plate. Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir. Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the cilantro, parsley, and olives. Divide among individual plates.

To Freeze: Omit the cilantro, parsley, and olives. Let the tagine cool, then ladle it into large resealable bags, filling each one halfway. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Stir in the cilantro, parsley, and olives just before serving.
Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 460(35% from fat); FAT 18g (sat 5g); CHOLESTEROL 90mg; CARBOHYDRATE 34g; SODIUM 580mg; PROTEIN 38g; FIBER 4g; SUGAR 2g

Add 8 oz. of chopped green chilies to this delicious chili to give it a southwestern kick!

1 tablespoon olive oil
1 green bell pepper, diced
2 teaspoons chili powder
1/2 teaspoon kosher salt
2 cups white beans, rinsed and drained
1 14 1/2-ounce can chopped tomatoes, drained
2 14 1/2-ounce cans chicken broth
6 ounces roasted lamb, shredded
1 cup roasted carrots, chopped
2 tablespoons all-purpose flour
2 scallions, trimmed and thinly sliced
In a large skillet over medium heat, heat the oil. Add the bell pepper, chili powder, and salt and cook until softened, about 3 minutes. Add the beans, tomatoes, chicken broth, lamb, and carrots. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.

Meanwhile, in a small bowl, whisk together the flour and 1/4 cup warm water. Stir into the chili and cook until thickened, about 5 minutes more. Stir in the scallions.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 358(0% from fat); FAT 10g (sat 3g); CHOLESTEROL 39mg; CALCIUM 188mg; CARBOHYDRATE 43g; SODIUM 966mg; PROTEIN 25mg; FIBER 10g; IRON 6mg

The fennel is not cooked with the meat and can easily be omitted. Serve with instant couscous.

3 fennel bulbs, tops trimmed and quartered, ends still attached
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
6 lamb shanks
1 onion, finely chopped
1 head garlic, peeled (about 15 cloves)
1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
1 cup dry white wine
1 cup chicken broth

In a roasting pan, toss the fennel, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.Dry the lamb shanks on paper towels and season with the remaining salt and pepper. In a Dutch oven, heat the remaining oil over medium-high heat. Brown the lamb until golden, 4 to 5 minutes per side. (Do in 2 batches if necessary.) Remove the lamb and set aside.

Heat oven to 400° F. Pour off the excess oil from the Dutch oven. Stir in the onion, garlic, and rosemary. Cook 1 minute. Stir in the tomatoes, wine, broth, and lamb. Cover and bring to a boil. Place in oven.

Cook the lamb until it is fork-tender, about 2 1/2 hours, occasionally basting with the cooking liquid. After 1 hour, place the pan of fennel in the oven and roast until tender. Serve with the pan juices.

KEEP IT: The lamb and fennel can be stored separately in the refrigerator up to 3 days. To freeze (the lamb only; fennel turns mushy when thawed), divide into individual servings with the sauce. Warm in a 375° F oven for 35 to 40 minutes or until the sauce is bubbling. The lamb keeps in the freezer up to 3 months.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 547(0% from fat); FAT 30g (sat 10g); CHOLESTEROL 159mg; CALCIUM 124mg; CARBOHYDRATE 18g; SODIUM 1010mg; PROTEIN 46mg; FIBER 6g; IRON 5mg