Lamb Tagine with Chickpeas

Crusted Fresh Herbed Rack of Lamb with Roasted Garlic Sauce

Mint-Brushed Lamb Chops

Lamb in Fennel-Coconut Sauce

Lamb en Daube

Lamb Chops with White Beans and Gremolata

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1 ¼ lbs boneless leg of lamb, trimmed and cut into 1 inch cubes
5 Tbl extra virgin olive oil
Salt and freshly ground black pepper
1 small red onion, cut into 1 inch pieces
1 garlic clove, minced
1 Tbl balsamic vinegar
2 medium beefsteak tomatoes, cut into wedges
1 Tbl basil, finely chopped
Four 1 inch slices baguette or sourdough bread
¼ Cup black olive tapenade
1. Light a grill or preheat a large cast-iron grill pan. In a medium bowl, toss the lamb with the 1 Tbl of the olive oil and season with salt and pepper. Alternate the lamb on four 12 inch skewers with pieces of red onion.
2. In another bowl, combine the garlic with the balsamic vinegar and 3 Tbl of the olive oil. Add the tomatoes and basil, season with salt and pepper and toss well.
3. Brush the bread on both sides with the remaining 1 Tbl of oil. Grill, turning once, until toasted, about 2 minutes per side. Spread about 2 teaspoons of the tapenade on each toast. Grill the lamb until browned all over, 7 to 8 minutes for medium rare. Spread the remaining tapenade on the lamb.
4. Spoon the tomato salad onto large plates. Add a lamb skewer and a tapenade toast to each and serve.
 

4 garlic cloves, minced
1 ½ Tbl coarse salt
½ tsp ground coriander
½ tsp ground cardamom
¼ tsp paprika
Five- ¾ inch lamb shoulder chops
3 Tsp olive oil
6 medium red bell peppers, cut into 1 ½ inch squares
2 medium white onions, cut into 1 ½ inch squares
2 Tbl sugar
3 Tbl rice wine vinegar
1 Cup chicken stock
¼ Cup Pomegranate glaze
1 serrano or jalapeno chile, seeded and finely chopped
1 Tbl arrowroot or cornstarch dissolved in 1 Tbl water

1. Light a grill or preheat the broiler. In a shallow bowl, combine the garlic, salt, coriander, cardamom and paprika. Add the lamb and oil and coat the meat with the spice mixture.
2. In a small saucepan, melt the sugar over moderate heat until it caramelizes, about 4 minutes. Add the vinegar and boil for 1 minute. Add the chicken stock, pomegranate glaze and chile and boil until reduced to ¾ Cup, about 8 minutes. Stir in the dissolved arrowroot.
3. Grill the shoulder chops over high heat, turning once, for 2 minutes. Move the chops to a cooler part of the grill and brush them all over with the glaze. Grill for about 8 minutes, turning once, until the meat is slightly pink inside. Arrange the kebabs on a platter and drizzle with the remaining glaze.

 

Leg of Lamb Stuffed with Greens and Feta

1/3 cup olive oil, plus 1 tablespoon for brushing lamb

1 fennel bulb, trimmed and finely chopped

1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)

1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered

1 1/2 cups thinly sliced wild greens, (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)

1 teaspoon toasted fennel seeds, preferably freshly ground or crushed in a mortar

Freshly ground black pepper

1/4 cup chopped fresh mint leaves

1/2 cup crumbled feta cheese

1 (3 1/2 to 4-pound) half leg of lamb, semi-boned and butterflied (with shank bone)

Coarse salt

1 teaspoon dried Greek oregano, crumbled

1/2 cup dry white wine, plus more if needed

In a large skillet, heat 1/3 cup oil over medium heat. Add fennel bulb and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic and cook, for 2 minutes more. Add greens and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat and season with fennel seeds and pepper, to taste. Stir in mint. Transfer to a bowl until cooled completely.

Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning.

Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise, at 1-inch intervals. Rub with remaining tablespoon oil, season with salt, pepper, and remaining 1/2 teaspoon oregano.

Preheat oven to 450 degrees F.

Make 4 small slits in lamb and insert the garlic quarters. Place the lamb in a roasting pan that just holds the lamb comfortably. Roast for 25 minutes. Add the wine and reduce oven temperature to 400 degrees F. Continue roasting, basting frequently with pan juices, for 45 to 65 minutes or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees F for medium-rare. If the roasting pan becomes dry, add a little water or chicken stock.

Remove lamb from oven and cover with aluminum foil and let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface. Serve with lamb juices drizzled over top.

Lamb Tagine with Chickpeas

2 tablespoons unsalted butter

3 pounds boneless lamb stew meat, cut into 1-inch cubes

2 cups chopped onions

1/2 cup chopped scallions

1 (19-ounce) can chickpeas, drained and lightly rinsed

1 cup water

1 tablespoon minced garlic

1 teaspoon ground ginger

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

1/8 to 1/4 teaspoon ground red pepper

1/2 cup chopped fresh parsley

Salt and ground pepper, to taste

Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden. Add lamb and brown. Remove to a plate and set aside.

Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat.

Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes.

Remove from heat and stir in parsley and salt and pepper to taste.

Crusted Fresh Herbed Rack of Lamb with Roasted Garlic Sauce

2 racks of lamb, fat cap removed, frenched

3 tablespoons olive oil

1 cup Dijon mustard

Salt and freshly ground black pepper

2 tablespoons chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage leaves

1 tablespoon chopped fresh chervil leaves

1 tablespoon chopped fresh parsley leaves

20 cloves garlic, peeled

1 cup dry white wine

2 cups lamb stock or veal stock

1 tablespoon butter

Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.

Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.

Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.

Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.

Mint-Brushed Lamb Chops

1/2 cup cider vinegar

2 teaspoons sugar

1/2 cup coarsely chopped fresh mint

12 loin or rib lamb chops, about 2 inches thick

Vegetable oil

Freshly ground black pepper    

Combine the vinegar and sugar in a small bowl and stir until the sugar dissolves; transfer to a blender. Add the mint and blend until finely chopped. Brush on both sides of the chops and set aside at room temperature for about 10 minutes. Reserve some of the mixture to brush on the chops during grilling.

Rub charcoal grill rack with vegetable oil. Let grill warm till coals moderately hot to hot.  Grill the chops for 6 to 8 minutes on each side until medium rare, or cooked to the desired degree of doneness.   Baste with the vinegar mixture several times during grilling. When done, remove to a warmed platter and let rest for 5 minutes. Season with freshly ground black pepper and serve.

(serves 4)

2 1/4 lb boneless lamb shoulder, trimmed and cut into 1-inch cubes

2 tablespoons unsalted butter

1 large tomato, peeled , seeded, and finely chopped

1 1/4 cups water

1 teaspoon salt

For eggplant purée:

3 tablespoons fresh lemon juice

1 large eggplant (1 1/2 lb)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup whole milk

3 tablespoons finely grated kasseri, pecorino fresco, or semihard sheep’s-milk cheese

1 1/4 teaspoons kosher salt

Braise lamb: Pat one third of lamb dry and season with salt and pepper. Heat 1/2 tablespoon butter in a 4-quart heavy pot over moderately high heat until foam subsides, then brown seasoned lamb, turning occasionally, about 6 minutes. Transfer to a plate and brown remaining lamb in same manner in 2 batches, adding more butter if necessary.

When third batch of lamb is browned, return rest of lamb with any juices to pot and add tomato, water, and salt. Cook at a bare simmer, covered, stirring occasionally, until meat is very tender, 2 1/2 to 3 hours. Season with salt and pepper.

Make eggplant purée while lamb is cooking: Prepare grill for cooking.

Fill a large bowl with cold water and add lemon juice.

Prick eggplant in several places with a skewer or toothpick (to prevent bursting). Grill eggplant, turning occasionally, until charred all over and tender inside, about 15 minutes. Remove from heat and cool slightly (eggplant will collapse), then peel with a sharp small knife while still warm, leaving stem intact. (This makes the eggplant easier to handle—it may fall apart otherwise.)

Soak eggplant in lemon water 15 minutes, then transfer to a colander. Discard stem and drain eggplant flesh 45 minutes.

Melt butter in a 9- to 10-inch heavy skillet over moderate heat, then whisk in flour and cook, stirring constantly, until roux just begins to brown, 3 to 4 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until thick, about 3 minutes.

Add drained eggplant and stir, mashing with a fork, until incorporated. Stir in cheese and salt and season with pepper.

Serve eggplant topped with braised lamb.

LAMB IN FENNEL-COCONUT SAUCE

(serves 6)

For coconut spice paste:

1/2 cup desiccated coconut or 3/4 cup freshly grated coconut

8 garlic cloves, finely chopped

2 tablespoons finely chopped peeled fresh ginger

1 cup water

1 tablespoon fennel seeds, finely ground

2 tablespoons ground coriander

1 1/2 teaspoons Indian red chile powder

1/2 teaspoon turmeric

For lamb:

1/3 cup vegetable oil

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1/4 teaspoon fennel seeds, finely ground

4 green cardamom pods

3-inch cinnamon stick

10 fresh curry leaves

1 large onion, chopped

2 plum tomatoes, chopped

1 teaspoon salt

2 1/2 lb trimmed boneless lamb shoulder, cut into 1 1/2-inch pieces

3 cups water

1/2 cup finely chopped fresh cilantro

Coconut spice paste:

If using desiccated coconut, soak in a bowl of warm water to cover 1 hour and drain well in a sieve. Purée coconut, garlic, and ginger with 1/2 cup water in a blender, then blend in remaining 1/2 cup water, fennel, coriander, chile powder, and turmeric. Set Aside.

Lamb:

Heat oil in a 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then cook cumin, fenugreek, fennel, cardamom pods, and cinnamon stick, stirring, until fragrant, about 30 seconds. Add curry leaves and cook, stirring, until fragrant, about 30 seconds. Add onion and cook, stirring, until softened and begins to brown. Add tomatoes and cook, stirring occasionally, until softened, about 1 minute.  Add coconut spice paste and salt and cook, stirring occasionally, 5 minutes. Add lamb and cook, stirring occasionally, until no longer pink on outside, 2 to 3 minutes. Add water and simmer, covered, stirring occasionally, until lamb is very tender, about 1 1/2 hours. Transfer lamb with a slotted spoon to a bowl and simmer sauce until thickened. Return lamb to pot and season with salt.

Just before serving, stir in cilantro.

LAMB EN DAUBE

(serves 6)

Shoulder of lamb, boned, larded, and cut in thick slices

Salt, freshly ground black pepper, thyme, basil

1 small onion, finely chopped

1 carrot, finely chopped

4 cloves garlic, finely chopped

Red wine

2 medium onions, chopped

8 slices bacon or salt pork, chopped

1/2 cup chopped parsley

Orange rind

Slices of larding pork

Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely chopped cloves garlic, and enough red wine to cover. Marinate for 2 hours.

Arrange one half of the lamb slices on the bottom of a terrine or casserole. The meat must be packed in to fit together tightly, so be sure select the right size casserole. Add a layer of the chopped onion, bacon or salt pork, and remaining garlic with the parsley and a little thyme and basil, all mixed together. Top with a few pieces of orange rind. Arrange rest of meat in casserole, packing it tightly on top of the layer of seasoning. Strain the marinade and add enough of the liquid to barely cover the meat. Put strips of larding pork on top, cover and bake in a 325°F. oven for 2 hours. Reduce heat to 300° and cook for another 1 1/2 hours. Finally, reduce heat to 275°F. and cook for 1 hour.

LAMB CHOPS WITH WHITE BEANS AND GREMOLATA

(serves 4)

8 rib lamb chops, frenched and trimmed of all fat (1 1/2 pounds total)

vegetable-oil cooking spray

1/3 cup chopped onion

3/4 pound plum tomatoes, chopped fine (about 2 cups)

1 tablespoon minced garlic (about 3 cloves)

1 teaspoon finely chopped fresh rosemary leaves

1 cup chicken broth, skimmed of fat

2 cups rinsed and drained canned small white beans (about one and a half 15-ounce cans)

about 3 tablespoons Gremolata

GREMOLATA

2 tablespoons finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

1 teaspoon minced garlic (about 1 large clove)

1 teaspoon freshly grated lemon zest

freshly ground pepper to taste

In a small bowl stir together gremolata ingredients and season with salt.

Lamb:

Preheat oven to 400°F.

Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.

Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.

Serve lamb chops with beans.