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How To Cook Lamb

how to cook lamb's picture

I am in quest for a lamb recipe been perfecting some for my soon to be mother in law who loves lamb recipes and want to impress her this christmas as I was invited. Any recipes I could try?

Pielove's picture

lamb (post #71556, reply #1 of 14)

Hi how to cook lamb!

Here are two of my favorites:

Lamb you can eat with a spoon is a tasty braised lamb leg.  

 http://www.cookstalk.info/lamb_lamb_you_can_eat_with_a_spoon.htm

Also, I have made this roasted leg of lamb from a FC recipe where you make a roast, then use the leftovers for other dishes. The roast was great, but the really amazing dish is this moussaka you make with the leftovers-- search for "slow-roasted leg of lamb with mint and lemon, then follow the links in the recipe.  I trigger the spam filter if I try to post too many links!

So sweet of you to "butter up" your soon-to-be mother-in-law.  Good luck, I hope she likes the lamb dishes!

Cheers, Jen

how to cook lamb's picture

Thank you Gretchen for this (post #71556, reply #4 of 14)

Thank you Gretchen for this wonderful share. PM me the link will you?can't wait to try it out.

Gretchen8's picture

I'm not sure what link you (post #71556, reply #5 of 14)

I'm not sure what link you want. Here is my recipe for the most delicious moussaka. If you had leftover roast lamb you could use it in place of ground, just cut up very small.

MOUSSAKA

*3 medium eggplant
*3onions, chopped
*2 cloves garlic, minced
*2lbs. ground lamb
*3TBS tomato paste
*1/2C red wine
*1C bread crumbs
*1C Parmesan
*1/2C parsley
*salt and pepper to taste
*1/4Tsp cinnamon

Topping
*8TBS butter
*6TBS flour
*4 eggs beaten well
*1Qt. milk
*2C ricotta cheese
*1/4tsp nutmeg

Peel and slice eggplant in 1/2” slices. Place on oiled aluminum foil and bake at 350* for 15 minutes, turning after 10 minutes. Brown the lamb and drain fat. Add onions and garlic and cook until onions are done but not brown. Add wine, tomato paste, cinnamon, parsley, salt and pepper. Simmer, stirring frequently until all the liquid has been
absorbed.
Heat milk to simmering Prepare topping by melting butter, add flour and whisk, mixing well. Add hot milk stirring constantly until thick and smooth. Remove from heat, cool slightly and stir in beaten egg, nutmeg and ricotta.
Heat oven to 375*. Grease a 9X13 casserole dish or a foil lasagna pan. Sprinkle bottom with some of the bread crumbs. Arrange alternate layers of eggplant and meat mixture,sprinkling each layer with bread crumbs and gratted Parmesan. Top with the cheese custard. Bake 1 hour or until top is puffy and golden brown. Cool 20-30 minutes before
serving.
This can be frozen unbaked. The eggplant slices can be browned in butter or oil if desired.
The amount of milk/topping called for seems a lot but it is what is needed. The foil pan is deeper than most 9X13 pans and is better for this.

VEGETARIAN VARIATION
I prepared it the very same way but for the meat substituted reconstituted dried ******ake mushrooms, chopped coarsely. Not 2#, but probably 2C chopped. Browned them and then continued as above.

Gretchen8's picture

The "lamb you can eat with a (post #71556, reply #2 of 14)

The "lamb you can eat with a spoon" is a classic French bistro dish--known as roti agneau au sept heures.  Impress you mil by showing her that Andrew Gopnik cooked it for Alice Waters IN Pareis --Paris to the Moon.

BUT, you will not eat a better dinner. It can be done ahead, AND it is deelicious. I would never before imagine doing this to a leg of lamb, but it is da bomb!! you'll never look back.

Gretchen8's picture

Anolther GREAT recipe is to (post #71556, reply #3 of 14)

Anolther GREAT recipe is to marinate a boned butterflied leg of lamb--olive oil, garlic, little balsamic, rosemary, worcestershire-- and then grill. The usual thing is that the piece of meat will be a little irregular in thicknesses, so when you grill, some "can" be well done, and other parts the great tasting rare to medium rare. Slice like a boneless sirloin.

how to cook lamb's picture

I love the Mousaka tried it (post #71556, reply #6 of 14)

I love the Mousaka tried it the because I have a roast lamb leftover so I tried it very delish. glad I've posted on this forum.Thanks a bunch Gretchen

Gretchen8's picture

Curious, did you use my (post #71556, reply #7 of 14)

Curious, did you use my recipe or the one in FC since that was mentioned?  Moussaka is such a great dish, and this reminded me I should make one.

how to cook lamb's picture

I did use it (post #71556, reply #8 of 14)

Indeed and here is one I can recommend I make this all the time just can't post the link here for my blogspot though I'll just PM it. Only just started it last July.

Gretchen8's picture

If you are having trouble (post #71556, reply #9 of 14)

If you are having trouble cutting and pasting using your right click mouse operation, you might try using the keyboard command "ctrl V" to paste. It has made my life much better here and on the Delphi forum where all the former members here migrated.

ICDOCEAN1's picture

Moussaka (post #71556, reply #10 of 14)

Sounds great Gretchen, I think that I made that recipe of yours quite a while ago and the eggplant is on today's grocery list so I'll make it again this week now that I can successfully sneak in lamb.  Thanks for the reminder.  I was looking for a recipe for Cat Cora's Patitsio the DH had at her restaurant a couple of years ago, but no luck. 

ICDOCEAN1's picture

Patitsio (post #71556, reply #12 of 14)

Thanks Gretchen.  Not once in my searches did the Foodnetwork page appear in the list.  Odd, but I just didn't think to go to the network.

ICDOCEAN1's picture

Patitsio (post #71556, reply #13 of 14)

Just curious as to why I didn't have to verify that last response, testing this to see if they did away with the evil little process.

Gretchen8's picture

I think you may have to (post #71556, reply #14 of 14)

I think you may have to verify only if you post a link. I had to for the link.

And my search was for  pastitsio Cat Cora  !!! LOL