ASSORTED LAMB RECIPES BY CHEF
GEORGE KRUMOV
LAMB SHANKS WITH LENTILS
Ingredients: 6-8 ounce each, lamb shanks, 2 tablespoon olive oil, 1 cup flour, 2 teaspoon minced garlic, 1/2 teaspoon dried oregano and basil, 1 can lentils, drained, 1 onion, sliced, 1/2 cup chopped celery, 2 carrots, diced, 2 bay leaves, salt and pepper to taste.
Recipe: Dredge the lamb shanks in flour. In a large skillet, heat the olive oil and brown the lamb shanks. Transfer them in a braising pan. In the same skillet, saute the garlic, onion, celery and carrots, and add them to the lamb shanks. Season with salt and pepper to taste, add the dry herbs and drained lentil, and pour 1/2 cup of water in the braising pan. Cover with aluminum foil and cook at medium temperature for 1 hour or until the lamb is tender.
AROMATIC LAMB
Ingredients: 1 leg of lamb (about 4 lbs), 2 pounds baby red skin potatoes, 1 orange, 2 tablespoon honey, 1 tablespoon minced garlic, 1 tablespoon olive oil, 1 tablespoon butter, 2 sprigs rosemary, 1 teaspoon thyme, 1 teaspoon oregano, salt and pepper to taste.
Recipe: Prepare a marinade from the orange juice of 1 orange, honey, chopped rosemary, garlic, thyme, oregano and freshly ground black pepper. Rub the lamb leg with the marinade and close it in a zipper bag. Let it stay in a refrigerator for about 5-6 hours. Put the marinated lamb leg in a roasting pan, surround it with the baby red skin potatoes, season with salt and dot with the butter. Cover with tin foil and cook at medium-high for about an hour to hour and a half, or until a meat thermometer reads 165 F.
CURRIED LAMB CHOPS
Ingredients: 1 rack of lamb, cut to individual chops, salt and freshly ground pepper to taste, 1 tablespoon curry powder, 1 tablespoon oil, 1 tablespoon butter, 2 tablespoon finely chopped shallots, 1/4 cup dry white wine, 1/4 cup fresh carrot juice, 1 teaspoon white vinegar, 1/2 cup chicken stock, 1 tablespoon honey, 1 tablespoon chopped cilantro.
Recipe: Season the lamb loin chops on both sides with curry, salt and pepper and brown them in a skillet with the oil. Transfer the loin chops on a baking sheet and broil them in the oven until the desired doneness. In the same skillet, heat the butter and saute the shallot. Deglaze with the white wine and add the carrot juice, vinegar, chicken stock, honey, cilantro and 1 pinch curry powder. Reduce the sauce and serve over the ready lamb chops.
LAMB CHOPS WITH SUNDRIED TOMATO PESTO
Ingredients: 8 lamb loin chops, 2 tablespoon sundried tomato pesto (store bought will do, if you don't know how to do it), 1 teaspoon minced garlic, 1 large pinch sage, 1 pinch oregano, 1 tablespoon oil, 1 teaspoon salt, freshly grated black pepper, 1 teaspoon balsamic vinegar.
Recipe: In a bowl combine the oil, garlic, dry herbs, salt, pepper and balsamic vinegar and brush this marinade over the lamb chops. Cook the lamb chops in heavy skillet with little oil at medium temperature and remove them about 5 minutes before the desired doneness. Spoon some sundried tomato pesto over each lamb chop and arrange them on a baking sheet. Broil the lamb chops for 5 minutes more, or until the topping is nicely cooked and the meat is done.
RACK OF LAMB IN DIJON CRUST
Ingredients: 1 rack of lamb, frenched and trimmed, 2 tablespoon Dijon mustard, 1 tablespoon dry red wine, 1 teaspoon freshly ground black pepper, 1 teaspoon minced garlic, 1 cup breadcrumbs.
Recipe: Whisk all ingredients together till it is smooth. Coat rack of lamb completely with the mixture and press it gently in the breadcrumbs. Broil in a preheated oven at medium-high turning it once. Cover loosely with foil if needed. Broil for 12 minutes on each side for medium.
LAMB SHANKS WITH GARBANZO BEANS
Ingredients: 6 lamb shanks, 2 cups garbanzo beans from a can, 1 large onion, sliced, 4 cloves, 2 bay leaves, 1 tablespoon butter, 1 teaspoon fresh rosemary, chopped, 1 cup beef broth, 1/4 cup dry red wine, 2 tablespoon tomato paste, 6 cloves garlic, 1 cup flour, salt and pepper to taste.
Recipe: Dredge the lamb shanks in the flour and brown them in a heavy skillet with the butter. Transfer the lamb shanks in a casserole or braising pan. In the same skillet, saute the onion and deglaze with red wine. Add the rest of the ingredients and the garbanzo beans and bring to a boil. Season to taste and pour everything in the casserole with the lamb shanks. Cook in a preheated oven at 425 F for about an hour, or until the meat is tender.
IRISH LAMB STEW RECIPE
Ingredients: 1 boneless leg of lamb, 2 medium onions, chopped, 2 tablespoon flour, 1 teaspoon salt, 1/4 teaspoon rosemary, 1 lb potatoes, cut into chunks, 3 tablespoon oil, 1 tablespoon garlic, minced, 2 cups beef stock, freshly ground black pepper to taste, 2 bay leaves, 2 large carrots, sliced, 1/2 lb frozen peas, 1 cup sliced celery
Recipe: Cut lamb into cubes. Heat oil in a heavy skillet and brown the lamb. Remove the lamb from pan and set aside. Add onion and garlic to the skillet and cook until soft. Add flour and stir, until brown. Gradually add stock while stirring. Return lamb to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 45 minutes or until meat is almost tender. Add potatoes, carrots and celery. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are soft, about 10 minutes.
LEMON - ROSEMARY SHOULDER LAMB CHOPS
Ingredients: 4 lamb shoulder chops, 1 teaspoon lemon zest, 1/4 cup fresh lemon juice, 2 tablespoon olive oil, 1 tablespoon fresh rosemary, chopped, 1 pinch dry sage, 1 teaspoon minced garlic, salt and pepper to taste.
Recipe: Mix all the ingredients for the marinade and, put the shoulder chops in a zipper bag and pour the marinade over them. Close the bag and refrigerate for about 2 hours. Cook over the grill or in a heavy skillet.
LAMB AND PINE NUT STIR-FRY
Ingredients: 10 ounce boneless lamb, diced, 1 tablespoon teriyaki sauce, 1 1/2 teaspoon cornstarch, 1 teaspoon grated gingerroot, 1 pinch instant chicken bouillon powder, 1 cup baby bok choy, quartered, 1/2 cup sliced fresh mushrooms, 2 tablespoon vegetable oil, 1/4 cup pine nuts, toasted, 1 teaspoon minced garlic, 1 tablespoon chopped onion, 1/4 cup julienned red pepper, 1/2 cup coconut milk, salt and pepper to taste.
Recipe: In a wok pan, heat the oil and saute the garlic and onion. Add the mushrooms, peppers and bok choy and cook until soft. Remove the vegetables and set aside. Add little more oil to the wok pan and brown the lamb. Return the vegetables to the wok pan and stir. Dilute the cornstarch in the coconut milk. Add all the remaining ingredients, except the coconut milk, and stir. Cook for 2-3 minutes more and add the coconut milk with the starch. Reduce the heat and cook until the sauce thickens. Serve with white rice.
