Braised Lamb Shanks

Greek Leg of Lamb

Herbed Lamb Shanks

Lamb Curry

Lamb Steak

Lamb and White Bean Casserole

Minted Tandoori Lamb

Lamb Curry

1 tablespoon vegetable oil
1 pound lean boneless lamb, trimmed and cut into 3/4 inch cubes
1 medium-sized yellow onion, thinly sliced
2 tablespoons curry powder
2 cloves garlic, minced
1/4 cup all-purpose flour
1-1/2 cups chopped potato
1-1/2 cups lower-sodium beef broth
1 cup sliced celery
1/2 cup shredded carrot
1 tablespoon firmly packed light brown sugar
1 teaspoon each dry mustard and ground ginger
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

In a 10-inch nonstick skillet, heat the oil over moderately high heat. Add the meat,

onion, curry powder, and garlic and cook for 10 minutes or until the meat is browned.
Stir in the flour. Stir in the potato, beef broth, celery, carrot, brown sugar, mustard,

ginger, salt, and red pepper. Bring to a boil. Lower the heat and simmer, covered, for

30 to 40 minutes or until meat is tender.Serve over hot cooked rice and peas. Sprinkle

with your choice of raisins, coconut, chopped candied ginger, and/or peanuts.

Makes 4 servings.Prep Time: 25 minutes, Cooking Time: 45 minutes

Back to Top

Lamb Steak

Back to Top

Roast Leg of Lamb with Mint Sauce
1 whole leg of lamb (5 to 6 pounds) fell removed and trimmed
3 tablespoons minced fresh mint
2 tablespoons lemon juice
2 tablespoons minced parsley
1 tablespoon grated onion or onion juice
1 cup mint jelly
2 tablespoons cornstarch
1 tablespoon grated lemon rind
3/4 cup apple juice

Preheat the oven to 325-degrees. Cut about 18 small slits randomly in
the meat. Insert the mint into the slits. Rub the surface of the meat
with lemon juice. Sprinkle with the parsley and onion. Pat into the
meat. Place the meat, fat side up, on a rack in a roasting pan. Insert a
roasting thermometer in the center of the thickest portion without
touching the bone. Roast for 1-1/2 to 2 hours or until thermometer
registers 140-degrees for medium-rare or for 2 to 2-1/2 hours or until
155-degrees for medium. Cover the meat with foil and let stand for 15
minutes before carving. Meanwhile, in a small saucepan, combine the

mint jelly, cornstarch, and  lemon rind. Stir in apple juice. Cook over

moderate heat, stirring constantly, until mixture starts to thicken. Cook

and stir for 2 minutes more until jelly melts and mixture is thickened.

Serve with the meat. Makes 12 to 14 servings. Prep Time: 15 minutes,

Cooking Time: 1-1/2 hours, Standing Time: 15  minutes

Back to Top

Braised Lamb Shanks

3 to 4 lamb shanks, about 1-pound each

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons oil

1 clove of garlic, mashed

2 tablespoons brandy

1 cup dry white wine or broth

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

1 cup pearl onions, cooked and browned, for garnish

1 cup tiny mushrooms, sautéed

Parsley, minced

Buy the lamb shanks from a butcher and ask that they crack the shank bones; cut into 2 or 3 parts.  In a small bowl combine the flour, salt and pepper.  Mix well and rub over the meat.  In a casserole dish that can go on top of the stove, heat the olive oil and garlic together. Add the meat.  Brown on all sides.  In a long handled measuring cup, warm the brandy; ignite, and pour over the shanks.  Add the wine or broth, basil and oregano.  Bring to a boil.  Place a piece of wax paper closely over the meat, try fitting it around the edges it will help.  This is going to increase your tenderizing effect of the braising.  Cover the dish with a lid.  Bake at 350-degrees for 1 to 1-1/2 hours or until the meat is tender.  Remove from oven.  Spoon the juices over the meat on a serving platter and garnish with onions, mushrooms and parsley.  Serves: 4 at 472 calories per serving.

Back to Top

Lamb and White Bean Casserole

6 rib or shoulder lamb chops, about 1/2-inch thick

Salt

Pepper

2 cans (1 pound, 4-ounce size) white kidney beans, drained

2 cans (16-oz size) whole tomatoes

1/2 teaspoon dried basil leaves

1/2 teaspoon dried thyme leaves

Parsley

Wipe lamb chops with damp paper towels. Sprinkle lightly with salt and pepper. Arrange on a broiler rack; broil, 4-inches from heat source for 5 minutes on each side, or until of desired doneness. Meanwhile, in medium-sized saucepan, combine the beans, 1 can undrained tomatoes, 1 can drained tomatoes, both herbs, 1-teaspoon salt, and 1/8-teaspoon pepper; mix well, breaking up tomatoes slightly with spoon. Bring to boiling; reduce the heat, and simmer for 15 minutes. Turn the bean mixture onto heated serving platter. Arrange the chops on top. Sprinkle with chopped parsley. Serves: 4 to 6.

Back to Top

Greek Leg of Lamb

2 tablespoons chopped fresh oregano

2 tablespoon Greek seasoning

1-1/2 teaspoons kosher salt

1 teaspoon cracked black pepper

2 cups plain yogurt

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 (5 to 6-pound) leg of lamb, boned and trimmed

In a large bowl whisk the oregano, Greek seasoning, salt, pepper, yogurt, oil and lemon juice. Place the lamb in a large shallow dish. Pour the yogurt mixture over the lamb. Cover and refrigerate for 2 hours, turning occasionally. Remove the lamb from the marinade; discard the marinade. Place the lamb on a rack in a roasting pan. Bake at 425-degrees for 25 minutes; reduce the temperature to 350-degrees (do not remove meat from oven), and continue to bake for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 145- degrees (medium-rare). Remove from the oven and let stand for 15 minutes or until a  meat thermometer registers 150-degrees. (Temperature will increase 5°F upon standing.)  Serves 8. Per Serving: 740 calories, 5g carbohydrate, 54g protein, 55g fat, Og fiber,  201mg cholesterol, 2222mg sodium

Back to Top

Herbed Lamb Shanks

2 tablespoons salad oil

4 lamb shanks (about 1 pound each), cracked

2 cloves garlic, minced or pressed

2 large onions, sliced

1 large green pepper, seeded and sliced

3/4 teaspoon thyme leaves   

3/4 teaspoon savory leaves

1 teaspoon salt

1/4 teaspoon pepper

1 can (12 ounce) tomato juice

1/2 cup dry red wine or water

3 tablespoons each all-purpose flour and water

Heat oil in a 5 to 6-quart saucepan over medium-high heat; add the shanks, two at a time, and cook until browned on all sides. Remove from pan. Add the garlic, onions, and green pepper to the pan and cook until the vegetables are lightly browned.  Add the shanks, thyme, savory, salt, pepper, tomato juice and wine. Bring to a boil; cover; reduce heat, and simmer until the meat is very tender (2 to 2-1/2 hours). If made ahead, you may cool, cover, and refrigerate until the next day. Skim and discard the fat from the pan juices.  In a small bowl, stir together the flour and water.  Stir into the juices.  Cook over medium heat, stirring constantly until the mixture boils and thickens.  Serves: 4.

Back to Top

Minted Tandoori Lamb

1 cup Plain Yogurt

1 tablespoon ground Cumin

1 tablespoon ground Coriander

2 tablespoons Mild Curry Powder

4 Lamb Chump Chops, each chop cut into three pieces

1 tablespoon chopped fresh Mint

In a bowl, combine the yogurt, cumin, coriander and curry powder,

mix well. Toss the pieces of lamb in the yogurt mixture, coat evenly.

Place lamb on a rack which is standing inside a baking dish. Bake at

350-degrees for 45 minutes, turning lamb every 15 minutes. Sprinkle

the mint over the lamb and serve at once. Serves 2.

Back to Top