Lamb Recipes

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

3 tablespoons olive oil
8 lamb chops
1 teaspoon kosher salt
1 teaspoon black pepper
4 plum tomatoes, thinly sliced
1 clove garlic, finely chopped
1 medium fennel bulb, halved lengthwise and thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons fresh oregano leaves, torn
1 5-ounce bag fresh arugula

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon of the salt and 3/4 teaspoon of the pepper. Add 4 of the chops to the skillet and cook until browned, about 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining chops. Roast to the desired doneness, 4 to 6 minutes for medium-rare.

Meanwhile, in a medium bowl, combine the tomatoes, garlic, fennel, lemon juice, oregano, and the remaining oil, salt, and pepper. Divide the arugula and lamb chops among individual plates and spoon the tomato mixture over the greens.

Tip: The bright, refreshing flavors of the tomato, fennel, and arugula salad also go well with seared steak or salmon.
Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 407(46% from fat); FAT 21g (sat 4g); CHOLESTEROL 127mg; CARBOHYDRATE 12g; SODIUM 644mg; PROTEIN 43g; FIBER 4g; SUGAR 3g

4 lamb loin chops (each about 1 1/2 inches thick)
1 teaspoon paprika
Kosher salt and pepper
1 tablespoon olive oil
4 shallots, cut in half
4 plum tomatoes, cut into quarters
1/4 cup pitted kalamata olives
1/4 cup flat-leaf parsley leaves
1 baguette (optional)

Heat oven to 400° F.
Yield: Makes 4 servings

Season the lamb with the paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Heat the oil over medium-high heat in an ovenproof skillet. Cook the lamb in the skillet until browned, 2 to 3 minutes per side. Add the shallots to the skillet.

Transfer the skillet to oven and cook the lamb to the desired doneness, 8 to 10 minutes for medium-rare.

Transfer the lamb to individual plates. Add the tomatoes, olives, and parsley to the hot skillet and toss to combine with the shallots. Serve with the lamb and baguette, if desired.

Tip: Paprika comes in several varieties, including sweet, hot, and smoked. Any type will work in this recipe, but if you opt for hot, use only 1/2 teaspoon.

NUTRITION PER SERVING
CALORIES 188(49% from fat); FAT 10g (sat 2g); CHOLESTEROL 44mg; CARBOHYDRATE 9g; SODIUM 544mg; PROTEIN 15g; FIBER 1g; SUGAR 3g

(We found this terrific dinner idea in Real Simple Magazine!)

Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:

• 1/4 c. oil
• 1/4 c. wine vinegar
• 1/4 c. lemon juice
• 1 clove garlic, minced
• Salt to taste
• 1/4 tsp. pepper
• Oregano to taste
• 4 lb. lamb, cut into 1 1/2 inch cubes

Combine all ingredients; add meat and let marinate 3-6 hours or overnight, if possible, turning several times. Skewer meat and barbecue until done.