Feb 15 2009

Good lamb recipes?

Published by at 2:29 am under Lamb

I want something spicy, that can be cooked over an open fire.
I dont always eat lamb but i'll like to give it a try because i am inviting some friends. Any good suggestions for a recipe.

Please dont talk about adding sugar or chocolate and all that sweety things. I want a good recpe to go with the lamb.
Thanks for your help.

This is a great, spicy Moroccan lamb recipe and it's terrific on the grill…

1 small onion, chopped
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 jalapeno or serrano peppers, seeded and minced
3 tablespoons sweet paprika
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup olive oil, plus 1 tablespoon
1/4 cup fresh lemon juice, divided
1 leg of lamb, deboned and butterflied, untied, about 3 to 3 1/2 pounds (just ask the butcher or meat dept to do this)

In a food processor, combine the onion, ginger, garlic, jalapeno, paprika, 1 tablespoon and 1 teaspoon kosher salt, black pepper, coriander, cumin, cardamom, cinnamon, allspice, and cloves and process until smooth. While the motor is running, add 1/3 cup of the olive oil and 2 tablespoons of the lemon juice and process to combine.

Place the lamb on a clean work surface, skin and fat side down. Rub half of the spice mixture over the lamb, then roll up tightly to form a cylinder shape and tie in 1 1/2-inch increments with butcher's twine. Rub the outside of the lamb with the remaining spice mixture and transfer to a plastic food storage bag just large enough to hold the lamb. Allow lamb to marinate for at least 6 hours, and up to overnight.

Preheat grill to medium-high heat.

Using paper towels, remove as much of the spice rub from the outside of the lamb, then rub the lamb on all sides 1 tablespoon of olive oil. Transfer the lamb to the grill and cook, turning every 15 minutes or so to promote even cooking. Grill until an instant-read thermometer inserted into the center of the lamb registers 145 degrees F for medium-rare, about 1 1/2 hours. Remove the lamb from the grill and allow to rest for at least 10 minutes before serving.

Enjoy!!!

3 responses so far

3 Responses to “Good lamb recipes?”

  1. Joanne A. Won 15 Feb 2009 at 3:16 am

    Here are 41 grilled lamb recipes, click this link and scroll down the screen:

    http://www.cooks.com/rec/search?q=grilled+lamb
    References :

  2. esmereldaon 15 Feb 2009 at 4:05 am

    This is a great, spicy Moroccan lamb recipe and it's terrific on the grill…

    1 small onion, chopped
    3 tablespoons minced fresh ginger
    1 tablespoon minced garlic
    2 jalapeno or serrano peppers, seeded and minced
    3 tablespoons sweet paprika
    1 tablespoon plus 1 teaspoon kosher salt
    2 teaspoons coarsely ground black pepper
    2 teaspoons ground coriander
    1 teaspoon ground cumin
    1/2 teaspoon ground cardamom
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/3 cup olive oil, plus 1 tablespoon
    1/4 cup fresh lemon juice, divided
    1 leg of lamb, deboned and butterflied, untied, about 3 to 3 1/2 pounds (just ask the butcher or meat dept to do this)

    In a food processor, combine the onion, ginger, garlic, jalapeno, paprika, 1 tablespoon and 1 teaspoon kosher salt, black pepper, coriander, cumin, cardamom, cinnamon, allspice, and cloves and process until smooth. While the motor is running, add 1/3 cup of the olive oil and 2 tablespoons of the lemon juice and process to combine.

    Place the lamb on a clean work surface, skin and fat side down. Rub half of the spice mixture over the lamb, then roll up tightly to form a cylinder shape and tie in 1 1/2-inch increments with butcher's twine. Rub the outside of the lamb with the remaining spice mixture and transfer to a plastic food storage bag just large enough to hold the lamb. Allow lamb to marinate for at least 6 hours, and up to overnight.

    Preheat grill to medium-high heat.

    Using paper towels, remove as much of the spice rub from the outside of the lamb, then rub the lamb on all sides 1 tablespoon of olive oil. Transfer the lamb to the grill and cook, turning every 15 minutes or so to promote even cooking. Grill until an instant-read thermometer inserted into the center of the lamb registers 145 degrees F for medium-rare, about 1 1/2 hours. Remove the lamb from the grill and allow to rest for at least 10 minutes before serving.

    Enjoy!!!
    References :

  3. Liliaon 15 Feb 2009 at 4:14 am

    Greek Lamb Stew Recipe

    1/4 cup all-purpose flour
    salt
    black pepper
    3 pounds lamb — cut into 2" cubes
    1/4 cup olive oil
    1 whole bay leaf
    1/4 teaspoon ground thyme
    1/4 teaspoon dried rosemary
    1 clove garlic
    2 cups chicken stock
    1 cup white wine
    1 can tomato sauce
    2 dozen small white onions — blanched and peeled
    1/2 cup black olives — pitted

    Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer.

    Serving Ideas : Serve with toasted pita triangles and a salad.
    References :

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