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i need a great recipes on lamb any bo...

ENRICOLOV's picture

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i nee one or two recipes on lamb any body have any ?

J.MacK's picture

(post #25584, reply #1 of 3)

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enricolov,

I just recently served a boned leg of lamb which I stuffed with a mixture of (I'll try to remember) spinach, tomato concasse, butter, a little bit of egg (just to bind), seasoning. Tied, seasoned, seared and finished in oven.

The sauce was just a very reduced lamb stock with lots and lots of red wine, reduced and seasoning.

Very simple but pretty good. Sliced nicely and looked edible.

If I remember that I forgot something I'll let you know.

J.MacK

debbie_dunan's picture

(post #25584, reply #2 of 3)

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I have a great Scotish Broth recipe that has lamb in it. It is from Soups and Stews by Benard Clayton (page 189). The recipe has carrots, turnips, celery, onion, leeks, lamb, barley and then topped off with sauted mushrooms. It is excellent

Jody's picture

(post #25584, reply #3 of 3)

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I make this every Easter. It's pretty simple too.

Honey Glazed Roast Lamb

2 TBS. EACH CHOPPED ONION, PARSLEY, FRESH THYME

2 TSP. EACH CHOPPED ROSEMARY AND SAGE

1 TSP. GRATED LEMON PEEL

1 LARGE CLOVE GARLIC, MINCED

1/2 TSP. SALT

1/2 CUP HONEY

2 TBS. LEMON JUICE

1 LEAN BONELESS LEG OF LAMB(3-4LBS), WELL TRIMMED

SALT AND PEPPER

-Combine onion, parsley, herbs, lemon peel, garlic and salt; mix well.

-Place boneless lamb on a flat surface, meaty side up, and season with salt and pepper. In a small bowl combine honey and lemon. Brush lamb with honey mixture and sprinkle with herb mixture. Roll and tie lamb.

-Brush tied lamb with honey mixture. Bake on a roasting rack in a greased roasting pan at 350 degrees F. allowing 20-25 minutes per pound for medium-rare and/or 145 degrees internal temperature. Brush with honey mixture every 20 minutes.

-When all of the honey mixture is used, brush with pan drippings. Let roast stand 5-10 minutes before carving. You can delglaze the pan and serve with lamb, but I prefer a mint pesto (sorry don't have the recipe readily avail, but substitute mint for basil in any pesto recipe).

-I am pretty liberal with the herbs, I usually chop a bit more than it calls for.