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 Lamb Recipes

Cooking Lamb Info:

Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat – roasting, broiling, grilling, pan-broiling and pan-frying. Less tender cuts are best prepared using moist heat – braising and stewing.

Pomegranate Roasted Leg of Lamb

½ cup pomegranate juice

3 Tbsp balsamic vinegar

3 cloves garlic, finely chopped

2 Tbsp coarse grated onion

2 Tbsp chopped fresh rosemary leaves (or 2 tsp dried)

1 Tbsp olive oil

1 tsp each salt and pepper

4 to 4 ½ pounds lamb leg, boned, trimmed, rolled and tied

In small bowl whisk together all ingredients except lamb leg. Place lamb on roasting rack in roasting pan. Baste lamb every 15 minutes with pomegranate glaze and roast at 350°F for 30 to 35 minutes per pound or until desired degree of doneness. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10°F. From the American Lamb Board.

Country Fresh Lamb Hash

1 lb. cooked lamb, cut into ¼’ cubes

1 potato, peeled and cut into ¼’ cubes

2 Tbsp olive oil

1 medium onion, peeled and cut into ¼’ cubes

1 each, red and green bell pepper, cored, seeded and cut into ¼’ cubes

1/3 cup parsley

1 tsp. dried thyme

Salt and pepper to taste

6 poached eggs

In saucepan, cover potatoes with cold water: Bring to a boil. Simmer until tender; about 10 minutes. Drain well, transfer to large bowl, set aside. Place 2 Tbsp oil in skillet, add onion and peppers. Cook over low heat, stirring, until vegetables are wilted. Add onions, peppers, lamb, 4 Tbsp parsley, thyme, salt and pepper to potatoes. Gently mix and spread hash evenly in skillet. Place a heavy lid or plate on top of hash to weigh it down. Cook over medium heat 10 minutes or until lamb browns slightly. Remove weight and turn has over. Add additional oil if necessary. Let other side brown about 5 minutes. Divide between 6 plates and top each portion with poached egg. Sprinkle with remaining parsley. From American Lamb Board.

Balsamic and Rosemary Lamb Kabobs

¼ cup balsamic vinegar

3 cloves garlic, finely chopped

2 tsp finely chopped fresh rosemary leaves

¾ tsp each ground cumin and salt

½ tsp each pepper and ground coriander

1 ¼ lbs. lamb leg or shoulder, cut into 24 cubes

12 medium mushrooms

2 bell peppers, cut into 1-inch cubes

1 large red onion, cut into 12 wedges

1 large zucchini, cut into 12 pieces

12 wood skewers soaked in water

In small bowl make herb sauce by combining vinegar, garlic, rosemary, cumin, salt, pepper and coriander. Prepare kabobs by threading lamb, mushrooms, bell peppers, onion and zucchini onto skewers. Baste with herb sauce. Broil 4 inches from source of heat for 4 minutes per side or to desired degree of doneness. Turn once and baste with herb sauce. From American Lamb Board.

Mediterranean Lamb Burger

To ground lamb, add to taste:


Crumbled feta cheese

Fresh lemon juice

Ground pepper

Grill or broil until done.

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