Chyrel's Recipes From Friends

Lamb Recipes News Letter

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Welcome back Around Our Kitchen Table. With spring comes some traditional foods, and lamb is often among those recipes that celebrate springtime. Tonight, we're sharing a variety of Lamb recipes that come from across the US and the world. You'll find something to grace your Easter table if you'd like, or for any family dinner!

Mustard Lamb Chops

4 lamb chops
1 lg onion sliced
1 tsp dry mustard
1 cup chili sauce
1/2 cup maple syrup
1 tsp salt
1 tsp pepper
2 tsp Worcestershire sauce

Put the onions in the bottom of an oven-proof skillet or electric fry-pan, then add the lamb chops. Cook on med until chops are just done.

Mix remaining ingredients together and pour over chops, cover and finish in a 300 degree oven until chops are very tender.

Serve over rice.
***End of Recipe***

South of the border lamb shanks

4 lamb shanks (3 to 3 1/2 lbs. total)
2 T olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups water
1 can (14 1/2 oz.) diced tomatoes
1/2 cup chopped celery
1 package (1.25 oz.) dry taco seasoning mix
1 can (15 oz.) red kidney beans, drained
1 can (15 oz.) pinto beans, drained
2 T chopped fresh cilantro (or parsley)

Heat olive oil over medium-high heat in large saucepan or Dutch oven. Add lamb shanks, onion and garlic. Cook in hot oil until meat is brown on all sides, and onion is tender.

Drain fat. Stir in water, undrained tomatoes, celery and taco seasoning mix. Bring to boiling, reduce heat. Cover and simmer on stovetop for 1 1/2 to 2 hours, or until meat is fork tender.

Stir in kidney beans, pinto beans, and cilantro (or parsley) Cover and simmer for 5 minutes more.

Makes 4 generous servings

Serving suggestion: Serve mine over a bed of Spanish rice corn added to it.
***End of Recipe***

Apricot Lamb

8 lamb chops (4 leg chops if you can get them)
salt and fresh ground pepper
1 tbsp oil
1 onion, peeled and chopped
juice and rind of 1 orange
1/4 pt beef stock
1 tbsp paprika
3 oz dried apricots, soaked overnight
mint or parsley to garnish

Trim fat from the meat, sprinkle with salt and pepper. Fry until evenly browned. Put in ovenproof dish.

Fry onion in same oil as meat. Add orange rind, stock, paprika and any extra salt and pepper. Arrange apricots around the chops.

Put 350° oven for about 45 minutes. Garnish with mint or parsley.
***End of Recipe***


1 Tbsp. Juniper berries
1 t. whole allspice
1/2 t. whole cloves
1 t. whole black peppercorns
1 t. coriander seeds
1 t. dried thyme
1 t. dried savory
3 cloves garlic, mashed
3/4 cup Dijon mustard
2 T. honey
1-6lb leg of lamb at room temp.
1/2 tsp. of salt.

Preheat oven to 350. Grind all the spices together, finely. Mix with the garlic, mustard and honey.

Cut 8-12 gashes (1/4"deep and 1"apart) across the top of the leg and rub the spice paste into the gashes and all over the lamb.

Place lamb on rack, seasoned side up and place in oven. Check for doneness after 50 min: 125 for rare and 130 for medium. Season with salt and let rest at least 20 minutes before carving.
***End of Recipe***

Mint and Lemon Roast Lamb

4-4½lb leg of lamb
2 lemons
3 garlic cloves
4 tbsp mint, chopped
4 tbsp olive oil
salt and freshly ground black pepper

For the gravy:

2 rounded tsp plain flour
½ pint vegetable stock
¼ pint red wine
2 tsp mustard (English or Dijon)
1 tbsp red currant or cranberry jelly

To prepare:

Wipe the lamb with kitchen paper, then make about 10 large deep cuts in the flesh with a large sharp knife. Grate the rind and squeeze
the juice of one and a half lemons, and finely chop the garlic.
Mix the lemon rind and juice, garlic, mint, oil, salt and pepper in a
small bowl.

Put the lamb in a large food bag (a pedal bin liner is ideal). Pour the
mint and lemon mixture into the bag, then rub it into the lamb through the
bag. This will save your hands getting messy.

Loosely fold the end of the bag over, and put the lamb in the fridge for
at least an hour or overnight if more convenient.

To finish:
Put the lamb in a roasting tin and pour over any remaining
marinade from the bag. Add 3 tbsp of water to the roasting tin to help stop
the juices burning.

Thinly slice the remaining half a lemon, then cut each slice in half. Fold the slices in half again and firmly push into the cuts in the meat.

Roast the lamb for 1-1¼ hours for moist pink meat. If you prefer it more
cooked, roast for a further 15-25 minutes. Transfer the lamb to a warm
serving platter and cover tightly with foil. Leave to rest for 15 minutes
while you make the gravy.

Set the roasting tin on the hob over a medium heat. Spoon off any excess
fat, then stir the flour into the pan juices, stirring well until it forms a

Gradually stir in the stock, then the wine, stirring all the time until
thickened and smooth. Stir in the mustard and jelly and simmer for 5
minutes. Taste and add more salt and pepper if necessary.

To carve the lamb: steady the joint with a carving fork or large fork.
Make the first cut vertically, about halfway down the joint. Cut until you
reach the bone. Cut slices either side of this first cut to give you neat
slices of meat.

When you have removed all the meat from the top of the leg, turn it over
and carve horizontally from the base.
***End of Recipe***


2 tbsp olive oil
2 clove garlic -- peel, chop fine
1 1/2 lb lamb -- 750g, fat removed cut into bite-size
2 tbsp fresh rosemary -- leaves only
1/2 cup dry white wine
1/2 cup red wine vinegar
salt and freshly ground black pepper
2 tbsp parsley -- finely chopped, flat-leafed Italian

Heat a saute pan over high heat, then add the olive oil. Lower the heat to
medium-high and add the garlic, shaking the pan all the while so the garlic
doesn't burn. Add the lamb to the pan and brown thoroughly on all sides,
continuing to shake the pan occasionally. Don't crowd the pan, though. If
the lamb doesn't fit comfortably in one batch, divide it and brown it in

Raise the heat to high, add the Rosemary, then the wine, scraping
the bottom and sides of the saute pan to loosen any caramelized particles. Boil off the wine for a couple of minutes to evaporate the alcohol, then add the vinegar. Taste for salt and pepper and simmer, uncovered, for about fifteen minutes or slightly longer until the lamb is tender.
***End of Recipe***

Norwegian Lamb and Cabbage Stew

2-3 lbs. lamb (stew meat, chops, any
cut of lamb)
Lg. head green cabbage
All-purpose flour
Whole black peppercorns

In a large pot (Dutch oven or larger) layer lamb meat and cabbage. On each layer of meat sprinkle salt and 1-2 teaspoons of flour.

Add 1-2 cups of water; wrap a handful of peppercorns in cheesecloth
or gauze. Put in between one of the lower layers. Simmer on low
heat for 6-8 hours. The meat is then so tender, it falls off the
bone. Serve with boiled or steamed potatoes.
***End of Recipe***

Roasted Spring Lamb

1 Leg of Lamb About 5-6 Pounds (Whole or Boned)
3 Large cloves of Garlic
5 Tablespoons Mixed Fresh Herbs (Rosemary, Parsley, Thyme, Oregano are good choices)
3 Tablespoons Olive Oil
Salt & Pepper to Taste

Preheat the oven to 450 degrees. Slice the garlic cloves into three or four long strips, and with a sharp knife, make 1-inch deep slits into the lamb spaced fairly evenly apart. Place a piece of garlic in each slit.

Chop the herbs and mix with the olive oil and a little salt and pepper. Rub the herb mixture over the outer surface of the lamb.

Place in a roaster pan, and cook for 30 minutes. Reduce the heat to 325 degrees, and cook an additional 2 to 2 1/2 hours, or between 20 to 30 minutes a pound depending on desired doneness.

Remove the lamb from the oven, and cover with aluminum foil and let sit about 20 minutes before carving.

Note: Roasted lamb would be great with oven roasted potatoes, and a sautéed side dish of greens.
***End of Recipe***

Lamb Loin With Mint Pesto

The addition of the mint pesto creates a little variation on the usual mint sauce or jelly.

2 (2 Pound) Lamb Loins
3 Tablespoons Olive Oil
Salt & Pepper to Taste

Mint Pesto:
1/4 Cup Whole Blanched Almonds, Lightly Toasted
1/3 - 1/2 Cup Extra Virgin Olive Oil
3/4 Cup Fresh Basil Leaves, Washed And Patted Dry
1 1/4 Cups Fresh Mint Leaves
3 Medium Cloves Garlic
Salt And Pepper
1/4 Cup Parmesan Cheese (Optional)

To Make The Pesto: Put the almonds, cheese (if using), and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture, adding additional olive oil until the mixture is the consistency of a thick sauce.

Cover and refrigerate for at least 1 hour for the flavors to meld. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours, bringing it back to room temperature before serving.

Preheat oven to 475 degrees. Remove lamb from the refrigerator and allow to come to room temperature. Rub with olive oil, and sprinkle liberally with salt and pepper.

Place the lamb in the oven on a roasting rack for 20 minutes, then reduce the heat to 325 degrees and cook for about 20 - 25 minutes, or until medium rare (125 degrees internal temperature tested with a meat thermometer).

Remove from the oven and let the lamb rest 10 minutes before slicing. To serve, slice into thick slices and drizzle a good helping of the mint pesto over each slice.
***End of Recipe***

Lamb Chops In Lemon Egg Sauce

Traditionally in Rome, a leg of lamb is cooked for Easter and topped with a lemon egg sauce such as in this recipe. The recipe is said to have it's origins in Jewish Italian cuisine common around Rome which is called Abbacchio Brodettato.

12 Small Lamb Chops
1/2 All-purpose Flour
Salt & Pepper
3 Tablespoons Olive Oil
1/2 Cup White Wine
1/2 Cup Chicken Broth
2 Large Eggs
2 Tablespoons Lemon Juice
2 Tablespoons Fresh, Chopped Parsley
1 Teaspoon Dried Marjoram

Season the flour with salt and pepper, and dredge the chops into the flour. Heat the oil in a heavy skillet, and once hot, add the chops. Cook about 3 to 4 minutes on one side, or until you see the juices run into the pan. Turn, and cook another minute on the other side. Transfer to a warm platter while you make the sauce.

Add the wine to the skillet, and over medium high heat, deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the broth, and continue cooking until this liquid is reduced by 1/3. In a small bowl, beat together the eggs, lemon juice, parsley and marjoram. Season this mixture with salt and pepper. Turn the heat to low, and slowly add the egg mixture into the skillet, stirring constantly. The sauce should be thick and smooth. Pour the sauce over the chops, and serve immediately.
***End of Recipe***

Scottish Meat Pies

Ingredients for the Meat Filling:

1 pound (500g or two cups) lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
Quarter pint (150ml) gravy
Ingredients for the Hot Water Pastry:

1 pound (500g or four cups) plain flour
6 ounces (175g or ¾ cup) lard
6 fluid ounces (225ml or ¾ cup) approximately of water
Pinch of salt
Milk for glazing
You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.
Create the filling by mixing the minced (ground) lamb, spice and seasoning.

Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and add the gravy to make the meat moist.

Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).

Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.
***End of Recipe***

Northwest Leg of Lamb

7 pound leg of lamb, bone in
2 bunches cilantro, stemmed and chopped
1 large onion
15 cloves garlic, chopped
1/3 cup olive oil
1/2 cup balsamic vinegar
1 teaspoon salt
1 1/2 teaspoons black coarse ground pepper

Combine cilantro, onions, garlic, olive oil, balsamic vinegar, and salt in small bowl. Mix well. Make 2 inch wide by 1 inch deep cuts all over the lamb, leaving 3 inches between cuts. Pack each cut with cilantro mixture.

Put lamb into a large plastic bag and pour rest of cilantro mixture over lamb. Seal bag and let lamb marinate in refrigerator overnight. Next day remove lamb from refrigerator and put on an electric rotisserie to cook. After lamb has cooked for about 15 minutes, sprinkle with ground black pepper. While lamb is cooking brush remaining cilantro mixture over lamb.

Although rotisserie temperatures may vary, a good general rule for cooking lamb is 22 minutes per pound to reach an internal temperature of 160°F, which is considered medium for lamb. When the 160°F temperature has been reached, remove lamb from rotisserie and allow meat to rest 5 minutes before slicing.

Makes 6 servings.
***End of Recipe***

Grilled Lamb Chops with Burro Rosso

8 lamb loin chops, 1 1/4 inch thick (2 per person)
Garlic-Rosemary Oil Blend
4 tbsp. Olive oil
1 tbsp. Rosemary, fresh, chopped
2 tsp. Garlic, minced
1 tsp. Salt
3/4 tsp. Black pepper, freshly ground
Burro Rosso (flavored butter)
1 or 2 Anchovy fillets (optional, to taste)
1 clove Garlic, whole, peeled
2 tsp. Dijon mustard
2 tbsp. Parmesan cheese, freshly grated
1 tbsp. Paprika
1 tsp. Black pepper, freshly ground
1 tbsp. Worcestershire or A-1 sauce
8 tbsp. Butter, softened (1 stick)
Salt to taste

Set up a charcoal grill for medium heat or preheat an outdoor gas grill.
Combine ingredients for the garlic-rosemary oil in a small bowl and brush generously over both sides of the chops and set aside.
In a food processor, add optional anchovy, garlic and mustard and process to a paste. Add remaining ingredients except salt and process to smooth. Taste for salt.

Grill chops to your desired doneness, but they are best cooked to medium rare when the internal temperature reaches 130-135° F.
Place chops on platter and spoon one generous teaspoon of the butter over each and serve. Extra butter may be rolled in plastic wrap and frozen. Cut off slices as needed.
***End of Recipe***

Barbecued and Butterflied Leg of Lamb in a Spicy Herb Marinade

1/3 cup vegetable oil
the juice of 2 limes
2 shallots, peeled and coarsely chopped
1-inch piece of fresh ginger root, peeled and coarsely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1-1/4 teaspoon salt
1 cup (firmly packed) chopped fresh cilantro
A butterflied 7-pound leg of lamb, all or part

1 A Note on Lamb: The average leg of lamb weights about 7 pounds, giving you a boneless butterflied leg of lamb around 4-1/2 pounds. You will note, when you open up the lamb, that there are two lobes of meat, and if the whole butterfly is more than you wish to cook, slice off one of those lobes and save it for another meal.

2 Preparing the Marinade: Combine all the marinade ingredients in the container of the blender and puree to a smooth dressing-like consistency.

3 Preparing the Lamb: Spread out the meat flesh side up, locate the lobe (or lobes), and make several lengthwise slashes 1/2 inch deep with the point of a sharp knife so that the inside surface, though rough, is mostly the same thickness all over. Cut away all the fat and fell from the outside of the meat, and any excess fat from inside. Jab the outside surface of the lamb with the point of the knife, going down 1/2 inch, so that the marinade will penetrate. Then set the lamb in the bowl and pour on the marinade, rubbing it well into the flesh on all sides. Cover and refrigerate for 24 hours or longer, turning and basting the lamb several times with the marinade.

4 Grilling the Lamb: When your barbecue fire is ready, lift the lamb out of the bowl, leaving the marinade behind. You may wish to run skewers through the meat for easier handling. Following your usual barbecue directions, brown the meat on both sides over direct heat, turning and basting with the marinade every few minutes for 10 to 15 minutes. Then finish cooking over indirect heat, turning and basting it several times for the next 20 to 30 minutes. The meat should become nicely crusty outside.

5 When Is in Done? It is done to rosy rare at an instant-meat-thermometer reading of 125 F; the meat, when pressed, will be lightly springy to the touch, in contrast to its squashy raw feel. The temperature will gradually increase about 10 degrees as the hot juices on the surface flow back into the flesh. Pinky medium rare is 135 F.

6 Serving: Let the meat rest on a carving board for 10 to 15 minutes, allowing the juices to retreat back into the flesh. Cut into thin slices, your knife held at a slight diagonal to the board.
***End of Recipe***

ToryDee says " this I have done SOooo many times it is GREAT"

Recipes from the Chateaux of the Loire Valley

Le Gigot D’Agneau De Montgeoffry

Montgeoffry – style Leg of Lamb

The Chateau de Montgeoffry has a small sheep farm which produces the lambs for this delicious recipe, the seven-hour leg of lamb.

Lay the leg of lamb in a long deep dish; pour on several spoonfuls of olive oil and brush over the entire piece of meat. Add one bottle dry white wine, one sliced carrot, a thinly sliced onion, some thyme, bay and a few unpeeled cloves of garlic. Leave to marinate overnight, turning the meat two or three times. Put some oil on a baking tray the size of the leg of lamb and brown the meat on both sides. Then add the marinade and some stock until it reaches half way up the meat. Place in an oven on a low heat and leave to cook 7 hours without covering the meat. Serve in the cooking tray.

Little history about this recipe: After tasting this seven hour leg of lamb in Montgeoffry; the Queen Mother asked the chef to Windsor Castle to give the chefs there the recipe. (May 15, 1981)

How I altered the recipe: I had my butcher cut lamb into one-inch slices, I browned the meat on the grill then transferred it to the oven. The meat was extremely tender and one of the best ways I have had lamb. I would definitely do this one again.
***End of Recipe***



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