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Recipes (Continued)

If you'd like to share a lamb recipe, send ingredients, directions, and a photo of your dish and of yourself (optional) to: nlcrecipes@gmail.com. If you'd also like to include a little something more about the dish, i.e. when you serve, who in your family really likes it, etc., please do so. We'll be sure to give you credit and our thanks!

For Easter try Herb-Stuffed Leg of Lamb!


An easy, low calorie and delicious entree from Cooking Light magazine

With Easter being celebrated across the globe this Sunday, chef Billy Strynkowski, the executive chef at Cooking Light magazine, has prepared an easy, low calorie and delicious Easter lamb from the current issue.

Lamb stars in most Mediterranean cuisines. Thus, it’s traditionally paired with a score of different wines. Cooking Light recommends syrah, which is rich and mouth-filling with an earthy, meaty character that perfectly underscores the luscious meatiness of lamb.
A terrific syrah bargain: Grand Archer Syrah 2003 from Sonoma County, California ($20).

Sun-Dried Tomato and Herb–Stuffed Leg of Lamb

8 servings (serving size: about 3 ounces)

Stuff and roll the roast the day before; remove from the refrigerator, and let stand at room temperature 30 minutes before cooking.

INGREDIENTS
• 1 cup boiling water
• 1/3 cup sun-dried tomatoes, packed without oil
• Cooking spray
• 1/3 cup finely chopped shallots
• 4 garlic cloves, minced and divided
• 2 teaspoons finely chopped fresh rosemary, divided
• 11/4 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided
• 1 (11/2-ounce) slice sourdough bread
• 1 (21/2-pound) rolled boneless leg of lamb

DIRECTIONS
1 Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
2 Preheat oven to 425°.
3 Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4 Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.
5 Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.
6 Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.

TIPS
CALORIES 231 (48% from fat); FAT 12.4g (sat 5g, mono 5.2g, poly 0.9g); PROTEIN 23.1g; CARB 5.8g; FIBER 0.6g; CHOL 77mg; IRON 2.2mg; SODIUM 506mg; CALC 22mg

 


 

 

Index

 

Lamb and Rice Soup

Greek Burgers

Lamb Braised in Red Wine

Irish Lamb Stew

 

 

Cold Weather Soup

Lamb & Rice Soup


INGREDIENTS
1/2 cup rice, preferably long grain brown, or use 1 1/2 cups cooked rice
1 pound ground lamb
1/2 teaspoon cardamom
1 teaspoon lemon zest (optional)
1 package frozen greens (spinach, chard etc) or use about 1 pound fresh greens
1 medium onion
2 celery stalks
2 cloves garlic, or more if desired
1 teaspoon thyme, crumbled
1 bay leaf
water, oil for pan, salt and pepper


Container: 3 or 4 quart saucepan
Servings: 4
Prep Time: 45 minutes
Cook Time: 15 minutes
Directions
• Cook rice in 1 1/2 cups water with 1/2 teaspoon salt until rice is just tender, about 45 minutes ( time will be less if using white rice; follow package directions).
• If using frozen greens, set out to thaw. If using fresh greens, wash, trim off stems and chop coarsely. Chop the onion, slice the celery thinly and mince the garlic.
• Make the meatballs: mix ground lamb with cardamom, 1 teaspoon salt, a few grinds of pepper and lemon zest, if using. Shape into approximately 24 small balls.
• Lightly film a heavy saucepan with oil. Over medium heat, brown the meatballs and set aside. Pour off all but 1 tablespoon of fat, leaving any browned bits in the pan. Add the onions and celery and cook until the onions soften, about 5 minutes. Add garlic, 4 cups water, bay leaf, thyme, chopped greens and rice.
• Simmer until rice and vegetables are tender. Correct seasoning and serve hot.


 

 

 Greek Burgers

 

INGREDIENTS:
1 cup mayonnaise
2 teaspoons minced garlic
2 pounds ground lamb
1/4 cup bread crumbs
1 bulb fennel, chopped

3 tablespoons shallots, minced
1 teaspoon dried oregano
1/2 teaspoon salt
ground black pepper to taste
8 hamburger buns

DIRECTIONS:
1. In a small bowl, mix together mayonnaise and minced garlic. Cover,
and refrigerate for at least 2 hours.
2. Preheat grill for high heat.
3. Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt.
Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces.
4. Brush grate with oil, and place burgers on grill. Cook for 3 to 5
minutes per side, turning once, or until done. Serve on buns with garlic
mayonnaise.

--Contributor, Bosco

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Lamb Braised in Red Wine

 

INGREDIENTS


1 1/2 pounds lamb stew meat, or make your own from the shoulder, neck or shank.
1 carrot
1 celery stalk
1 onion
4 garlic cloves, or more to taste
2 tablespoons flour
1 teaspoon dried rosemary, crumbled
2 cups dry red wine
salt and pepper


Servings: 4
Prep Time: 30 minutes
Cook Time: 2 hours


Directions
• Trim off any excess fat and cut lamb into small cubes, about 3/4". Salt and pepper lightly. Finely dice the carrot, celery, onion and garlic.
• Heat oil (medium-high) in Dutch oven or heavy saucepan with lid. Brown lamb in hot oil, in batches if necessary to prevent crowding. Remove meat, leaving browned bits. Let pan cool 1 minute, then add 1/2 cup water and stir to incorporate browned bits.
• Add vegetables and cook, stirring, until the water has evaporated. Reduce heat to medium-low, sprinkle on the flour and rosemary and stir in. Add browned lamb and any accumulated juices. Add wine.
• Adjust heat to maintain a simmer , cover, and cook 2 hours or until lamb is tender. Check occasionally to make sure there's enough liquid. Add water, if necessary, so there is about 1 cup of sauce when the meat is done. Taste for seasoning and serve with pasta, rice, or mashed potatoes.

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Irish Lamb Stew

 

"Authentic Irish-style stew made with lamb, potatoes and carrots."
INGREDIENTS:
1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and
sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for
garnish

 

Prep Time: 25 Minutes
Cook Time: 2 Hours Ready In: 2 Hours 25 Minutes
Yields: 4 servings

 

DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Layer the lamb meat, onion, potatoes, carrot and celery in an oven
proof pot or casserole dish. Season each layer with parsley, salt and
pepper as you go. Pour in the beef stock and cover tightly.
3. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables
and meat are very tender. Divide into bowls and garnish with additional
parsley.
--Contributor, Michele

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Learn more about lamb

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Find an NLC member near you

Just go to our member locator to find your closest NLC member. Give them a call or send them an email. They will be glad to help you make a purchase.

 

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