Tagged with lamb

Slow Roasted Lamb Shoulder with Homemade Harissa

Ingredients 1/4 teaspoon caraway seeds 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 2 ounces ancho chiles (about 4) stemmed and seeded 1 tablespoon smoked sweet paprika 1 tablespoon lemon juice 3 large garlic cloves, 1 clove mashed to a paste 1/4 cup extra-virgin olive oil Kosher salt One 3-pound lamb shoulder roast on the … Continue reading


Ingredients 1 lb. thick macaroni 7 tbsp olive oil 2 vegetable stock cubes (optional) 1 lg. onion, finely chopped 1 lg. clove garlic 2 lb. minced meat (half pork and half beef, or lamb, etc.) 2 tsps dried mint, rubbed 1 tsp oregano Freshly ground pepper 1 cup pureed tomatoes 1 tsp tomato paste 1 … Continue reading

Dijon & Herb Crusted Rack of Lamb

Ingredients 1 rack of lamb 1½ tablespoons olive oil Kosher salt & freshly ground black pepper ½ cup panko breadcrumbs ¼ cup grated Pecorino Romano cheese 1 tablespoon chopped flat leaf parsley 1 teaspoon chopped fresh thyme leaves ½ teaspoon chopped fresh rosemary leaves 2 tablespoons Dijon mustard Preparation Heat a heavy skillet over high … Continue reading

Cocoa-Dusted Lamb Chops with Pumpkin Quinoa Cakes

Ingredients Pumpkin Quinoa Cakes 1 cup pumpkin, cooked 1 1/2 cups quinoa, cooked 1/2 cup sautéed onion 1 teaspoon red pepper flakes 1 teaspoon salt (to taste) 1 tablespoon fresh chopped thyme 1/2 cup buttered breadcrumbs Lamb 4 lamb chops 1 tablespoon dark chocolate powder 1 tablespoon onion powder 1 tablespoon white pepper 2 tablespoons … Continue reading

Barbacoa Goat or Lamb

Ingredients 4 guajillo chiles 2 teaspoons cumin seeds 1 teaspoon ground cloves 10 allspice berries 1/3 cup Mexican oregano 12 sprigs fresh thyme 6 garlic cloves 1 onion, roughly chopped 1/3 cup cider vinegar 1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder Salt and pepper 1 (2-pound) package dried avocado leaves (we … Continue reading

Broiled Lamb Chops with Mint Chimichurri

Ingredients 3/4 tsp. cinnamon 4 (1″ thick) lamb shoulder chops 1 to 2 garlic cloves, pressed 2 c. flat-leaf parsley including trimmed stems 2 c. mint including trimmed stems 1/3 c. distilled white vinegar 1/2 c. extra-virgin olive oil 1 small package frozen peas 3 tbsp. water 2 tbsp. unsalted butter Preparation Add sauce ingredients and 1/2 teaspoon salt and pulse until … Continue reading

French Lamb Stew

Ingredients 6 shallots (3 whole, 3 chopped) 3 whole cloves, stuck into 3 shallots 1 carrot, peeled 2 celery stalks 6 peppercorns 3 bay leaves 3 cups chicken Stock 2 pounds lamb steaks, cubed 2 tablespoons butter ¼ teaspoon sugar 1 tablespoon flour ½ cup Crème Fraiche ½ cup dill, chopped 6 ounces white corn, … Continue reading

Reverse Sear

This isn’t a recipe, but a catalog of times and internal temperatures for the reverse sear method. Preheat the oven to 250F, and take the piece of meat to the internal temperature specified. Then sear it off in as hot a skillet as you can get. Ribeye: 125F, 1 minute per side Lamb: 125F, 2 … Continue reading

Chile-Cumin Lamb Meatballs

Ingredients Chile sauce: 3 pasilla chiles, seeds removed, chopped 1 1/2 teaspoons crushed red pepper flakes 1 tablespoon cumin seeds 1/4 cup Sherry vinegar or red wine vinegar 1 tablespoon sweet smoked paprika 1 garlic clove, chopped 1/2 cup olive oil Kosher salt Meatballs: 1/4 small onion, chopped 8 garlic cloves, 7 cloves chopped, 1 … Continue reading