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Recipies and Cooking Tips for Lamb Meat

Lamb Popsicles in Fenugreek Curry

(from Vij’s restaurant)
(serves 6 )

Lamb

¼ cup sweet white wine
¾ grainy yellow mustard
1 tsp salt
1 tsp ground black pepper
4 lbs. French-cut racks of lamb, in chops (approximately 4 – 5 chops/serving)

Curry Sauce

4 cups whipping cream
1 Tbsp salt
1 tsp paprika
½ tsp ground cayenne pepper
1 Tbsp dried green fenugreek leaves
¾ cup lemon juice
3 – 4 Tbsp canola oil
3 Tbsp finely chopped garlic
1 tsp turmeric

Lamb:

  1. Combine wine, mustard, alt and pepper in a large bowl.
  2. Add lamb and coat well with the marinade.
  3. Cover the bowl, refrigerate for 2 – 4 hours.
  4. When the curry sauce is ready, grill the lamb for 2 – 3 minutes per side on the BBQ on high heat.

Curry Sauce:

  1. In a large bowl combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. 
  2. Heat 3 – 4 tablespoons of the oil in a pot on medium heat and sauté garlic until golden.
  3. Stir in turmeric and cook for one minute,
  4. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.

Serving:
Serve the popsicles hot off the grill with curry sauce. 

Balsamic Maple-Glazed Lamb Chops with Sweet Potatoes

(serves 8)

Ingredients

  • 1 Tbsp (15mL) olive oil
  • 3 lb (1.5 kg) sweet potatoes (approx. 4 large), peeled and thickly sliced
  • 8 shallots, peeled and halved
  • 1Tbsp (15 mL) fresh rosemary, or ½ tsp (2 mL) dried
  • 1 tsp (5 mL) salt, divided
  • ¼ tsp (1 mL) pepper
  • 2 cups (500 mL) balsamic vinegar
  • 3 Tbsp (45 mL) maple syrup
  • 1 tsp (5 mL) Dijon mustard
  • 1- inch (2.5 cm) piece orange peel
  • 16 thin rib lamb chops (about 2.5 – 3 oz/75 – 90 grams each), trimmed

Preparation:

  1. Brush a large sheet of heavy-duty foil with oil.  Arrange sweet potato slices, overlapping slightly, over centre of foil.  Sprinkle sweet potatoes with shallots, rosemary, ½ tsp salt and pepper.  Fold over foil and seal and place package in BBQ for 35 minutes, turning package once or twice (or bake at 400F oven for about 35 minutes).
  2. Meanwhile in a saucepan, combine vinegar, maple syrup, mustard, orange peel and remaining ½ tsp salt.  Bring to a boil, reduce heat and simmer, uncovered for 10 – 15 minutes, or until mixture is syrupy.   You should have about 1 up (250 mL) glaze.  Discard the orange peel.  Reserve ¼ cup (50 mL) glaze for garnish.
  3. Pour ½ cup (125 mL) glaze over chops and rub in.  Grill lamb for 2 minutes on each side, brushing on remaining glaze.
  4. Serve chops on a bed of sweet potatoes, drizzle with remaining glaze.

Umbrian Slow-cooked Lamb with Pecorino

(from A Matter of Taste – Lucy Waverman and James Chatto)
(serves 6)

This is a family favourite recipe for the middle of winter.  It takes a bit of time but is worth the effort!  The Pecorino cheese is a surprising combination so it’s worth heading to your local Italian market to find the cheese.  Serve this with a rich, robust red Italian wine.

Ingredients:

  • 3 lbs boned lamb shoulder, cut in 6-oz pieces
  • 1 Tbsp chopped fresh rosemary
  • 2 bay leaves, crumbled
  • 4 garlic cloves, sliced
  • ½ tsp hot red pepper flakes
  • ¼ cup olive oil
  • 1 cup chopped onions
  • ½ red wine
  • 1 cup beef or chicken stock
  • Salt and freshly ground pepper
  • 1 cup grated Pecorino cheese

Preparation:

  1. TOSS lamb with rosemary, bay leaves, garlic, hot pepper flakes and 2 tbsp oil.
    Refrigerate overnight, turning occasionally.  Remove garlic and reserve
  2. PREHEAT oven to 300 F.
  3. HEAT remaining 2 tbsp oil in an ovenproof casserole over  high heat.  Brown lamb in batches for about 2 minutes per side, or until meat is a rich brown colour.  Remove to a plate.
  4. REDUCE heat to medium and add onions and reserved garlic slices to casserole.  Sauté for 2 minutes.  Pour in wine, scraping up any little pieces from bottom of pan.  Bring to a boil.  Add stock and combine well.
  5. RETURN lamb to casserole, cover and bake for 1 hour.  Uncover and continue to bake for 1 hour longer, or until meat is tender and glazed with sauce.  Depending on size of our casserole, sauce may  reduce too much; add more stock I necessary   Sauce should be rich and slightly thickened.
  6. REMOVE lamb and keep warm.  Skim any fat from sauce.  Strain sauce into a pot, pressing on any solids.  Reheat, add salt and pepper if necessary.
  7. SERVE lamb with a little sauce.  Liberally sprinkle lamb with cheese.

Traditional Mint Sauce

Mint sauce is easy to make and the most traditional condiment with lamb.  Try sneaking it into potato and pea dishes too.

Ingredients

  • ½ cup finely chopped fresh mint leaves
  • 1 cup malt vinegar
  • 2 – 3 Tbsp brown sugar

Preparation

  1. Pick your mint before it flowers; use young, small leaves only.
  2. Chop the mint finely.  Processing the leaves in a small blender with a few tablespoons of water works well.
  3. Bring the vinegar to a simmer in a small saucepan, add the sugar and chopped leaves.
  4. Simmer for about 20 minutes to infuse.
  5. Add more sugar or water to taste.
  6. Store in a sterilized jar; keeps in the fridge for up to 3 months.
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