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GARLICKY ROASTED LEG OF LAMB
Rosemary is a fragrant herb found in the dried herb section of your gourmet store.
4 LB LEG OF LAMB, BONE IN
2 tbs Dijon mustard
8 cloves garlic minced
4 tbs red wine vinegar
2 tsp coarsely cracked black pepper
2 tbs chopped fresh rosemary or one tbs. dried
2 tbs olive oil
2 tsp salt
In a food processor combine garlic, vinegar, mustard, pepper, rosemary and olive oil, process until combined. Rub marinade over lamb, cover and refrigerate overnight. Before roasting rem9ve lamb from refrigerator, bring to room temperature, rub salt over lamb. Preheat oven to 375F and roast lamb for 1 to 11/2 hours or until done.n Lamb is usually at its best when a meat thermometer inserted in the thickest part registers 140F. Allow roast to rest for 15 mins before carving. Serves 8 to 10.
HONEY BARBECUE
LAMB SHOULDER CHOPS
6 lamb shoulder or loin chops, sliced one inch thick
Marinade:
6 cloves garlic minced
2 tbs honey
2 tbs soy sauce2 tbs minced fresh herbs (thyme, basil. Chives
etc)
2 tbs lemon juice or red wine vinegar
1 tsp freshly ground black pepper
Combine all ingredients for the marinade and rub onto chops;
marinate for four hours or overnight. Cook lamb on greased grill,
over medium hot setting turning once for five to six minutes
per side or until desired doneness. Baste with your favourite
BBq sauce. Serves four
MINCED LAMB
KEBABS
These are delicious served
as an appetizer
1 lb. minced lamb
1/2 tsp salt
1 teaspoon ground ,roasted cumin or geera
1 teaspoon, roasted, ground coriander
pepper to taste
1/4 cup finely chopped fresh mint or parsley
2 cloves garlic, minced
2 onions, minced
Preheat broiler: In a large bowl combine the minced lamb, salt,
pepper, geera, coriander, mint, garlic, and onion. Form into
balls, thread onto metal skewers and using your hands spread
along to make an oblong shape. Place on greased baking tray and
broil until browned, turn and cook other side. Serves four
FRIEDPOLENTA
1 1/4 Cups yellow cornmeal
2 cloves garlic, chopped
6 cups water or seasoned broth
1 teaspoon salt
freshly ground pepper
1/4 cup freshly chopped basil or parsley or other fresh herbs
oil to fry polenta
Bring water or broth to a boil and add garlic, salt and pepper.
Whisk in cornmeal in a thin stream and cook over medium heat
for about 35 minutes or until polenta starts to come away from
the pan. Stir in fresh herbs. Pour the polenta onto a lightly
greased, shallow serving dish or pie plate and cool. Cut into
squares. Heat about one quarter inch olive oil in a non stick
frying pan. Lightly pan fry polenta until golden brown, serve
at once. Serves six to eight.
LAMB WITH
EGGPLANT AND POLENTA
Ingredients:
6 lamb shoulder slices cut about one inch thick
2 tbs. Olive or vegetable oil
8 cloves garlic, finely chopped
salt and freshly ground black pepper to taste
2 onions, thinly sliced
1 14 oz tin whole tomatoes, crushed with juice
1 small eggplant cubed
Marinade
1 tbs minced chives
1 tbs fresh thyme
2 cloves garlic, minced
1 tsp freshly ground black pepper
Method:
Cut lamb pieces into two inch pieces.
Marinate lamb slices in marinade for two hours or overnight.
Heat olive oil in a large skillet and brown lamb slices on both
sides until meat is nicely browned. Remove and drain off any
extra fat. Add a small amount of oil to pan and add onions and
garlic, sauté until fragrant about four minutes. Add eggplant
and cook for a few minutes more. Add lamb pieces back to pot.
Add the tomatoes and garlic. Cover and simmer for one hour or
more adding a little water at a time to prevent sticking. Taste
and season with salt and pepper. Serves six
Jerked Lamb with Guava
Glaze
Lamb:
· 1 leg of lamb or 5 lb lamb chops
· 2 Tbsp Walker's Wood Jerk Seasoning
· 12 tsp salt
Glaze:
· 12 bottle (3 oz) Walker's Wood Guava Jelly
· 3 heads roasted garlic
· 2 oz white vinegar
· 1 tsp parsley, chopped
· 1 tsp cilantro, chopped
Season lamb with salt and rub Jerk Seasoning into meat. Cover
and refrigerate overnight or 12 hours. Pre-heat oven and roast
at 350 degrees for 45 minutes. Grill 8-10 minutes on both sides.
To prepare the Glaze, combine and simmer all ingredients on stove
top for 3 minutes. Slice lamb and glaze with warm sauce. Serve
with mashed potatoes and your favorite vegetables.
Braised loin of lamb
Braised loin of lamb
with a portabella masala sauce, served with balsamic-grilled
vegetables on a bed of patchoi
8 oz loin of lamb
3 sprigs thyme
2 stems rosemary
2 cloves garlic, finely chopped
2 portabella mushroom heads, sliced
1 onion, sliced
1 beefsteak tomato, sliced
1/2 eggplant, sliced
3 long full patchoi leaves
1/2 cup flour
1/4 lb unsalted butter
1/4 cup masala
Balsamic vinegar
Olive oil
Salt and pepper to taste. Sear lamb using olive oil, then roast
for eight minutes at 325F until medium. Grill vegetables using
balsamic vinegar, salt and pepper to taste. Make roux using flour
and butter. Reduce masala on low heat. De-glaze roasting pan
from lamb, and heat 6 oz of the juices. When juice is heated
properly, add roux and whisk vigorously. Add masala reduction,
whisk. Put a small piece of butter on top the sauce to give it
an attractive sheen. Add portabella mushrooms to sauce and let
simmer. Arrange attractively on plate; serve.