Lamb Chops with Potatoes & Garlic
2Tolive oil 4 large lamb chops trimmed of fat 4 potatoes, peeled and sliced into thick rounds 3 garlic cloves peeled and crushed 2 thyme sprigs 1 bay leave 1 rosemary sprig dsalt dfreshly ground pepper1¼Chot beef stock 1TparsleyHeat the oil in a large frying pan add the chops and fry over brisk heat until browned on all sides. Remove from the pan and set aside.
Lower the heat and add the potatoes to the pan. Sprinkle with the garlic, then add the thyme, bay leaves and rosemary, and add salt and pepper to taste. Place the chops on top and pour in enough stock to just cover.
Cook over brisk heat for about 40 min or until the lamb is tender, Press the chops into the potatoes occasionally to crush them to a puree.
Serve hot straight from the pan, sprinkled with parsley.
Serves: 4
Keys: lamb, French. meat
Minced Lamb Grilled on Sticks
1lbboneless lamb3 onions2T basil½t oregano salt freshly ground black pepperAccompaniments:
8 small onions4 garlic bulbs chives Put lamb and onions through food processor. Season meat well and mix evenly. With damp hands form meat into long sausage shapes and thread through a skewer. Cook the kebabs over charcoal for 10 to 15 min, turning the skewers the whole time.
Serves: 4
Keys: lamb, Russian, dinner
Rosemary Lamb Chops
12 lamb chops 6Tfresh lemon juice 3Tchopped fresh rosemary, 3 medium cloves garlic pressed, ¼ tsp salt ¼tblack pepperMix together lemon juice, rosemary, pressed garlic, salt and pepper. Rub lamb chops with mixture. Set aside on plate. (you might want to prepare the rest of your meal at this point)
Preheat broiler on high heat, and place a metal oven-proof pan big enough to hold lamb chops under heat to get hot, about 5-7 inches from the heat source. Heat pan for about 10 minutes.
Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time. This is our (Quick Broil) cooking method.
Serves: 4
Keys: lamb, dinner
Lamb
www.chefbill.homestead.com
Leg of Lamb
7lbbone-in leg of lamb 6eacloves of garlic, peeled and minced 1T dried rosemary d salt and pepper Preheat the oven to 350°. Rub the garlic and rosemary all over the leg of lamb. Generously sprinkle with salt and pepper. Place in a roasting pan, and roast for approximately 20-22 minutes per pound. Check the temperature, with an instant-read thermometer. 130° for medium, 150° for medium well. Serves 7-8 people
Irish Lamb Stew
"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"
1½lbthickly sliced bacon, diced 6lbboneless lamb shoulder, cut into 2 inch pieces ½t salt ½t ground black pepper ½C all-purpose flour 3eacloves garlic, minced 1ealarge onion, chopped ½C water 4C beef stock 2t white sugar 4C diced carrots 2ealarge onions, cut into bite-size pieces 3eapotatoes 1t dried thyme 2eabay leaves 1C white winePlace bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Roasted Lamb Chops
1eastick butter 1eaclove garlic, pressed 1eabranch fresh rosemary 16eadouble-thick lamb rib or loin chops, about 6 lb d Salt and freshly ground pepper In a small saucepan, melt the butter with the garlic and rosemary over low heat. Let this stand for about 10 minutes to absorb flavor. Brush this over the lamb chops, then season them generously with salt and pepper. Arrange the chops in a single layer in a baking pan (or more than one pan as needed). Set aside the remaining butter mixture for the potatoes. Roast the lamb chops at 450¡ F for 10 minutes, then turn the chops and brush them with a little of the Cognac mustard. Continue roasting until they are done, about 5 more minutes.
Serve with the potatoes.
Cognac Mustard
½C California-style hot-sweet mustard 3T Cognac Blend the ingredients with a fork. Serve on the side.
Serves: 8
