Tag Archives: lamb

Meatball Tagine

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In Bon Appétit’s weeknight-friendly take on Moroccan tagine, it taps classic flavor powerhouses to create the robust sauce: peppery harissa (if yours is mild, you may to throw in a pinch of crushed red pepper flakes for balance), sweet dried fruit, briny olives, and warming spices like cinnamon and cumin. If lamb isn’t your bag, feel free to swap in ground beef or chicken instead. But hey, lamb is our bag!

Incorporating dried dates instead of apricots (that’s what we had on hand), will result in a darker sauce. And we made our tri-colored couscous with homemade chicken stock for an additional bump of flavor.

You’ll get about 30 meatballs, so the dish could possible feed a fifth diner.

Ingredients

Meatball Tagine

  • Servings: 4
  • Difficulty: easy
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  • 1 large egg, beaten to blend
  • 5 garlic cloves, 1 finely grated, 4 thinly sliced
  • 1 lb. ground lamb, OR ground beef or chicken
  • 1 cup panko
  • ½ tsp. smoked paprika
  • ¼ tsp. ground cinnamon
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 tsp. cumin, divided
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 1 large onion, coarsely chopped
  • ½ cup pitted green olives
  • ¼ cup coarsely chopped pitted Medjool dates, OR dried apricots
  • ⅓ cup mild (or spicy) harissa paste
  • Freshly ground pepper
  • 2 Tbsp. red wine vinegar
  • Cooked Moroccan couscous, mint leaves, and parsley leaves with tender stems (for serving)

Directions

  1. Place 1 large egg, beaten to blend, 1 garlic clove, finely grated, 1 lb. ground lamb, 1 cup panko, ½ tsp. smoked paprika, ¼ tsp. ground cinnamon, 3 Tbsp. extra-virgin olive oil, 1 tsp. cumin, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a large bowl. Using your hands, gently mix until combined, then break into golf-ball-size pieces and roll into balls.
  2. Heat remaining 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook meatballs in a single layer, undisturbed, until browned underneath, about 3 minutes. Turn over and cook until browned underneath, about 3 minutes (they will not be cooked through). Using a slotted spoon, transfer meatballs to a plate.
  3. Pour off all but 2 Tbsp. fat from pot; discard. Add 1 large onion, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook over medium-high, stirring occasionally, until onion is softened and starting to brown around edges, about 3 to 5 minutes.
  4. Add 4 garlic cloves, thinly sliced, ½ cup pitted green olives, ¼ cup coarsely chopped pitted Medjool dates or dried apricots, and remaining 1 tsp. cumin. Cook, stirring often, until fragrant, about 1 minute.
  5. Add ⅓ cup mild harissa paste and season with freshly ground pepper. Cook, stirring occasionally, until slightly darkened in color, about 2 minutes. Add 2½ cups water and bring sauce to a vigorous simmer. Cook, stirring occasionally, until slightly reduced, 10–12 minutes. Taste and season with salt.
  6. Add meatballs to sauce, reduce heat to medium, and simmer until meatballs are cooked through and sauce is thickened, 7–9 minutes. Remove pan from heat and stir in 2 Tbsp. red wine vinegar.
  7. Serve meatballs over cooked Moroccan couscous, topped with mint leaves and parsley leaves with tender stems.

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Adapted from a recipe by Kendra Vaculin for Bon Appétit

Crispy Skillet Gnocchi with Spicy Cumin Lamb and Celery

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Shelf-stable gnocchi show their star potential when you skip boiling and brown them instead. For deep, even browning, arrange them in a single layer in a cold, dry skillet (easier than adding them to a pan of hot, spattering oil) and then pour a full 6 tablespoons of oil over the top, which seeps to the bottom of the skillet, thoroughly coating it and ensuring even contact with the heat.

Let the gnocchi sit over medium-high heat without moving until a nicely browned crust develops, and then lightly crisp the second side so that they retained moisture and chew. Remove the gnocchi with a slotted spoon and use the remaining oil in the pan to cook other ingredients.

For a stir-fry-style dish, brown the ground lamb tossed with soy sauce, Shaoxing wine, and cornstarch, stirring in a robust spice blend of cumin, Sichuan chili flakes and peppercorns, as well as sugar, sliced celery for fresh crunch, and Chinese black vinegar for punch, and then add the gnocchi back to the pan.

The gnocchi should be well-browned with a crisp-chewy texture. The lamb should be tender and savory with an intense, tingling heat. The celery should add refreshing crunch. As recipe testers for this, we were intrigued by the shelf-stable gnocchi, something we had never cooked with before.

When the dish finishes cooking, it doesn’t look like enough to feed four. But after all, gnocchi is very filling, and the servings should be smaller than those you might normally take.

NOTE: If desired, ground beef and scallions can be used in place of the lamb and cilantro.

Crispy Skillet Gnocchi with Spicy Cumin Lamb and Celery

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. ground cumin
  • 1 ½ tsp. Sichuan chili flakes
  • 1 tsp. Sichuan peppercorns, ground
  • ½ tsp. sugar
  • 1 Tbsp. water
  • ⅛ tsp. baking soda
  • 8 oz. ground lamb
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Shaoxing wine
  • ½ tsp. cornstarch
  • ½ tsp. table salt
  • 1 lb. vacuum-packed gnocchi
  • 6 Tbsp. vegetable oil
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 4 celery ribs, sliced on bias ¼-inch thick (2 cups)
  • 4 tsp. Chinese black vinegar, plus extra for serving
  • ½ cup fresh cilantro leaves, chopped coarse

Directions

  1. Combine cumin, chile flakes, peppercorns, and sugar in small bowl and set aside. Combine water and baking soda in medium bowl. Add lamb and toss to coat. Let sit for 5 minutes. Add soy sauce, Shaoxing wine, cornstarch, and salt to lamb mixture and toss to coat.
  2. Separate gnocchi and arrange in single layer in 12-inch nonstick skillet. Drizzle oil evenly over gnocchi. Place skillet over medium-high heat and cook, without moving gnocchi, until well browned on one side, 5 to 8 minutes. Stir gnocchi and continue to cook until second side of most pieces is lightly crisp, 1 to 2 minutes longer. Using slotted spoon, transfer gnocchi to large plate, leaving oil in skillet.
  3. Add lamb to skillet and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until just cooked through, 2 to 3 minutes. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
  4. Stir in cumin mixture and celery and cook until celery is heated through, 1 to 2 minutes. Off heat stir in vinegar. Stir in gnocchi. Divide among 4 shallow bowls, garnish with cilantro, and serve, passing extra vinegar separately.

http://www.lynnandruss.com

Recipe by Annie Petito for America’s Test Kitchen

Frite de Cordero (Lamb Stew)

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Like all traditional recipes that pre-date cookbooks, it’s difficult to trace this recipe’s origins, but like many of its kind, it has a legend that goes with it. In this case, the legend says that King Alfonso XIII first tasted it in a hunting lodge in Extremadura and liked it so much that he sent his chef there to learn how to make it so he could prepare it at the palace. Lends a little intrigue to the recipe, right?

Another typical aspect of such traditional recipes is that each family prepares them with whatever variations they like. In this case, the different schools appear to be “tomato and peppers, yes or no”, whole cloves of garlic versus mashed with or without almonds, or with or without the lamb liver depending on which household you consult (not in my house).

The only non-negotiable thing is having a good quality loaf of crusty bread to avoid leaving a drop of the delicious sauce, although one can add some “snapped” potatoes to the pot about 25 minutes before the stew is ready. Or, alternatively, serve it over noodles or mashed potatoes.

As with most stews and braises, it tastes even better the second time around.

Frite de Cordero (Lamb Stew)

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. boneless lamb leg or shoulder, cut into 1 1/2 to 2-inch pieces
  • 1 lamb liver, (optional)
  • 1 head garlic, all cloves peeled and left whole
  • 2 Spanish onions, peeled and chopped
  • 3 Italian-style green peppers, seeded and roughly chopped
  • 3/4 cup canned crushed tomatoes, or passata
  • 1 bay leaf
  • 1 1/2 heaping tsp. smoked paprika, sweet, hot, or a mix
  • 1 tsp. dried oregano, or 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tsp. dried thyme, or 1 tablespoon fresh thyme leaves
  • 3 Tbsp. olive oil
  • Kosher salt, to taste
  • 1 cup dry white wine
  • 1 cup beef, veal, or lamb broth
  • Finely chopped fresh parsley, for garnish (optional)

Directions

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Pat the lamb pieces and liver (if using) dry with paper towels, then salt and pepper generously. Brown them well on all sides, then remove them from the pot and set aside.
  3. Add more oil to the pot if necessary, then add the onion and saute until it becomes transparent about 7 minutes. Add the peeled garlic cloves, the green pepper, and a bit of salt, and saute the mixture a few minutes more until the peppers are tender. (If using the lamb liver, remove 4 of the whole cloves of garlic from the pot and mash them along with the liver in a mortar or grind them in a blender or food processor until smooth. Set aside.)
  4. Add the crushed tomatoes or passata to the pot and cook for about 10 minutes, stirring from time to time. Remove the pot from the heat, add the smoked paprika, oregano, thyme, and bay leaf, and mix well. Return the pot to the stove over medium heat. Return the lamb pieces and any juices to the pot. Add the wine and broth and bring the mixture to a boil, then reduce the heat to low and cover.
  5. Cook the stew until the lamb is tender, about 1 1/2 hours. After 45 minutes of cooking, check the pot from time to time. If the mixture is becoming dry, add more broth or water. If the stew is too watery, remove the lid and allow the stew to continue cooking uncovered until the mixture thickens to your liking.
  6. When the stew is about 10 minutes from being ready, add the mixture of garlic and liver and stir well.
  7. Serve the stew hot, garnished with the chopped parsley.

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Recipe by Mónica Escudero of El País, 17 Nov 2024

Grilled Tandoori Lamb with Cilantro Chutney

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Here, ‘tandoori’ refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney (recipe below).

It becomes an easy weeknight meal if you prep the lamb in the marinade the night before.

As a side, you may want to pair the lamb with steamed rice, red onion slices, and or grape tomatoes for a pop of color. Since fresh corn was available, we opted for that as our starch. Although optional, the cilantro chutney also adds additional color and a welcome fresh, citrusy taste.

Grilled Tandoori Lamb with Cilantro Chutney

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup plain yogurt
  • ½ cup lemon juice
  • ¼ cup finely minced onion
  • 2 cloves crushed garlic
  • 1 Tbsp. freshly grated ginger
  • 2 tsp. garam masala
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. turmeric powder
  • ½ tsp. cayenne pepper
  • 2 lbs. boneless lamb shoulder, cut into 2 inch pieces
  • 2 tsp. kosher salt, divided
  • 1 Tbsp. vegetable oil
  • ½ cup chopped cilantro
  • 4 small fresh lemon wedges

Directions

  1. Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
  2. Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
  3. Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
  4. Preheat grill for medium heat and lightly oil the grate.
  5. Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
  6. Garnish with red onions, lemon wedges, and chopped cilantro as desired.

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Recipe courtesy of allrecipes.com

Spicy Cilantro Chutney

Spicy Cilantro Chutney

  • Servings: 2 cups
  • Difficulty: easy
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Ingredients

  • 1 bunch cilantro (about 2 cups), thick stems removed
  • 1 jalapeño, seeded, coarsely chopped
  • 1 garlic clove, smashed
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil
  • Kosher salt

Directions

Pulse cilantro, jalapeño, garlic, lime juice, and oil in a food processor until very finely chopped; season with salt. Chutney can be made 2 days ahead.

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Recipe courtesy of Bon Apétit

Braised Lamb Shanks with White Beans, Swiss Chard and Marjoram

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For this lamb shanks recipe, Cook’s Illustrated preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the dish. The shanks are braised in chicken stock (which complements, rather than overpowers, the lamb, as beef or veal stock might have), white wine, and herbs.

We made numerous changes to this recipe, starting with the lamb shanks. Instead of six small (which equates to more bone and less meat), we braised two meaty shanks that weighed close to two pounds each. When it is time to brown the shanks, you may have to do it in two batches if cooking more than two of them.

*As for the white beans, we did soak ours overnight as per the instructions below, but you could use 2 cans of cannellinis, drained and rinsed to save time. Instead of using several different skillets and pans, we did everything in one large braising pot. Finally, although we didn’t do it this time, we highly suggest that you reduce the liquids from 3 cups of broth to 2, and 2 cups of white wine down to 1 cup. These changes are note in the recipe below.

Braised Lamb Shanks with White Beans, Swiss Chard and Marjoram

  • Servings: 4
  • Difficulty: easy
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Ingredients

Cannellini Beans*

  • 1 bay leaf
  • 1 lb. small white beans (such as Cannellini), soaked until rehydrated, overnight or at least 4 hours
  • 4 cloves garlic (peeled, left whole)
  • 7 cups water
  • 1 ½ tsp. table salt

Lamb Shanks and Braising Liquid

  • 4 lamb shanks, 1 1⁄4 to 1 1⁄2 lb. each, trimmed of excess fat and fell (thin, white papery covering)
  • Table salt
  • 2 Tbsp. olive oil
  • 2 medium onions, sliced thick
  • 3 medium carrots, peeled and cut crosswise into 2-inch pieces
  • 2 medium ribs celery, cut crosswise into 2-inch pieces
  • 4 medium cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 3 tsp. fresh marjoram leaves, minced, or 1 1/2 tsp. dried marjoram
  • 2 cups chicken broth, preferably homemade
  • 1 cup dry white wine
  • 1 bunch Swiss chard, cleaned, stemmed, and chopped coarsely
  • Ground black pepper

Directions

  1. FOR BEANS: Bring dried beans, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
  2. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)
  3. FOR SHANKS: Heat oven to 350 degrees. Sprinkle shanks with salt. Heat oil in a large, nonreactive sauté pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sauté until browned on all sides, 5-7 minutes. Using tongs, transfer shanks to a plate as they brown.
  4. Drain all but 2 tablespoons fat from the sauté pan; add onions, carrots, celery, garlic, tomato paste, a light sprinkling of salt and 2 teaspoons of the fresh marjoram (less if using dried); sauté to soften vegetables slightly, 3 to 4 minutes.
  5. Add wine, then chicken stock to the skillet, stirring with a wooden spoons to loosen browned bits from skillet bottom. Bring liquid to simmer; transfer vegetables and liquid into a deep braising pan, large enough to hold the shanks in a single layer. Add shanks and season with salt and pepper.
  6. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and continue braising until remaining side has browned and shanks are fall-off-the-bone tender, about another 20 minutes.
  7. Remove pan from oven; let shanks rest for at least 15 minutes. Carefully transfer shanks with tongs to each plate.
  8. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid. Add beans and chard and remaining 1 teaspoon marjoram; cook over medium heat until greens wilt, about 5 minutes. Adjust seasoning. Spoon a portion of braising liquid over each shank and serve.

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Adapted from a recipe by Cook’s Illustrated

Youvetsi: Greek Lamb Stew with Orzo

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Youvetsi is a popular and comforting Greek stew made with tender bits of lamb or beef and cooked with small noodles such as orzo. Red meat is the more typical choice, however you may also make it with chicken.

For this easy, modern riff from The Mediterranean Dish, they instruct to use a large, heavy ceramic braising dish with a lid. In it, the tender pieces of lamb (or beef) and orzo will cook together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors.

Keep in mind, this is not a quick weeknight meal. This Greek lamb stew is best enjoyed straight from the pan, when the orzo is perfectly cooked. However, any leftovers can be stored in the fridge for up to 3 days. And once you taste it, you’ll hope to have leftovers to reheat during the week. The recipe can easily be cut in half if you are so inclined.

Youvetsi: Greek Lamb Stew with Orzo

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 lbs. lamb shoulder (boneless, or lamb leg, trimmed of fat and cut into small 1-inch chunks)
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • 4 large onions, finely chopped
  • 8 garlic cloves, minced
  • 2 cup dry red wine (and a glass for yourself 😉
  • 2 tsp. dry oregano
  • 2 tsp. paprika
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 2 bay leaf
  • 2, 28 oz. cans whole San Marzano tomatoes
  • 1 cup orzo pasta
  • 2 cup fresh parsley, chopped
  • Feta cheese for garnish, optional

Directions

  1. Pat the lamb dry and season with kosher salt and black pepper.
  2. In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
  3. In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
  4. Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
  5. Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed. Move off the heat and let sit another 5-10 minutes so that the orzo absorbs more moisture.
  6. Garnish with parsley and crumbled feta, if you like, before serving.

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Adapted from a recipe for MediterraneanDish.com

Herby Yogurt Sauce with Grilled Lamb Chops and Cucumber Couscous Salad

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Did you know that plain yogurt is an excellent base for a marinade? It slowly tenderizes the meat, rendering it juicy, but never meaty or tough; plus it leaves a pleasant tangy flavor behind. In this case, a simple blend of yogurt, shallot, lemon and salt is a perfect match for lamb’s richness.

A portion of the mixture is set aside to purée with tender green herbs and lemon juice for a quick finishing sauce after the lamb is done. The original recipe called for baby lamb chops (aka lollipop chops), but we prefer a meatier cut such as the loin chop, and the ingredients list reflects our changes.

The yogurt sauce mixture not only complimented the meat but benefited the sliced cucumbers as well. Another side was whole wheat pearl couscous cooked in homemade chicken stock for added flavor.

Herby Yogurt Sauce with Grilled Lamb Chops and Cucumber Couscous Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 cups plain whole-milk yogurt
  • 1 small shallot, minced
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. grated lemon zest, plus 1 Tbsp. lemon juice, all from 1 lemon
  • 8 loin lamb chops
  • 1 cup packed fresh tender herbs (such as parsley, dill and mint leaves), plus more for serving
  • 1 cup pearl whole wheat couscous, cooked according to package directions
  • 1 cucumber, sliced thin for serving

Directions

  1. Stir together yogurt, shallot, salt, and lemon zest in a medium bowl. Measure 1 cup of the mixture into a large ziploc bag. Cover and refrigerate the remaining 1/2 cup yogurt mixture.
  2. Add lamb chops to ziploc bag; seal bag and turn to coat lamb in sauce. Let marinate in the fridge at least 2 hours, and up to 24. Ours marinated 8 hours.
  3. Preheat grill to high (450°-500°). Scrape off excess marinate from lamb, then discard the bag .
  4. Sprinkle chops evenly with salt and pepper. Arrange chops on oiled grill grates. Grill covered, turning once or twice until browned and a thermometer inserted in the thickest part of the meat registers 135° for medium-rare; about 10 minutes total; lollipop chops will take about 5 minutes.
  5. Transfer chops to a platter and let rest for 5 minutes.
  6. Meanwhile, transfer reserved yogurt mixture to a food processor. Add fresh herbs and lemon juice; pulse until smooth, about 20 pulses.
  7. Serve lamb alongside sauce, cooked couscous, cucumbers and additional herbs.

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Adapted from a recipe for Food & Wine Magazine

Ground Lamb Pulao

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The aroma of fresh mint and spices permeates this bright, turmeric-painted pulao made with basmati rice and ground lamb. This recipe, which has origins in the ground meat pulaos of India, is quite flexible and open to additions: a handful of fresh dill, a generous sprinkling of fried peanuts or other nuts, or crispy, fried onions tossed in just before serving.

It also works well if you substitute beef for the lamb, and really needs no sides, except maybe some raita, creamy plain yogurt or a salad. And we did just that, a simple side salad completed our meal.

We had plenty leftover with only the two of us for dinner. The extras were refrigerated and a day later reheated and enjoyed for lunch.

Ground Lamb Pulao

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 cups basmati rice
  • 1 ½ lbs. ground lamb or beef
  • 1 tsp. ghee, unsalted butter or extra-virgin olive oil
  • 4 garlic cloves, peeled and grated
  • 2 Tbsp. grated fresh ginger
  • 1 ½ tsp. garam masala
  • ½ tsp. red chile powder
  • ½ tsp. black pepper
  • 2 tsp. kosher salt
  • 3 Tbsp. lime juice
  • ½ tsp. ground turmeric
  • 1 bunch scallions (about 6), trimmed and thinly sliced
  • ¼ cup loosely packed fresh mint leaves

  1. Check the rice and discard any debris. Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Place the rice in a bowl, cover with water by 1 inch, and soak for 30 minutes.
  2. As the rice soaks, cook the lamb: Place a medium saucepan with a heavy lid or a Dutch oven over medium heat. When the saucepan is hot, break the lamb into chunks, and cook until the fat renders, about 2 minutes. Drain most of the fat, leaving behind 1 to 2 tablespoons, and continue to cook the lamb until it browns, another 2 minutes.
  3. Add the ghee and heat over medium until it melts, 30 to 45 seconds. Add the garlic and ginger and sauté for 1 minute.
  4. Add the garam masala, chile powder, black pepper and 1 teaspoon salt and sauté until the spices are fragrant, 1 minute. Add 1 tablespoon lime juice and stir until the flavors come together, about 1 minute.
  5. Transfer the lamb mixture to a large bowl and keep warm. (To do so, you could transfer it to a 250-degree oven.) Clean the saucepan and wipe dry.
  6. Drain the soaked rice. Add to the same saucepan and cover with water by 1 inch. Stir in 1 tablespoon lime juice, the turmeric and the remaining 1 teaspoon salt. Bring to a boil over medium heat, then cover, and reduce heat to simmer until the rice absorbs all the water, about 10 minutes. (Do not stir the rice as it cooks, or the grains might break.) Remove the saucepan from heat, and let sit, uncovered, for 5 minutes.
  7. Stir the rice into the cooked lamb mixture, then drizzle with the remaining 1 tablespoon lime juice. Fold the scallions and mint into the rice, and serve immediately.

Directions

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Adapted from a recipe by Nik Sharma for NYTimes Cooking

Bacon-Wrapped Roast Lamb with Anchovy and Garlic

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So elegant, yet so simple, this roasted leg of lamb is truly company-worthy. It originally calls for a 4-pound roast, but we had a 2 1⁄2 pounder on hand, so we used that—though we did not cut back on the anchovy-garlic-herbs mixture which lends it so much umami goodness. Even if you are not an anchovy fan, you’d never know they were in the dish because their flavor just melds so perfectly with the other ingredients. DON’T leave them out.

And the icing on the cake so to speak? The bacon slices overlap each other across the top of the roast which create a beautiful crusty and golden exterior. And because our lamb was smaller in size, it took less strips of bacon to cover it.

Paired with baked sweet potatoes and roasted Brussels sprouts, all of which cook at the same 425°F temperature as the lamb—just different lengths of time—everything can be done in just one oven at the same time. Dinner done!

Bacon-Wrapped Roast Lamb with Anchovy and Garlic

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 4 anchovy fillets
  • 2 large cloves garlic, coarsely chopped
  • 2 Tbsp. herbes de Provence
  • 4 Tbsp. olive oil
  • 4 lbs. leg of lamb, rolled and boneless
  • 12 slices bacon
  • Salt and freshly ground pepper

Directions

  1. Heat oven to 425 degrees. Place anchovy fillets, garlic and herbs in food processor, and process until finely chopped. With machine running, add olive oil in a thin stream, and process until mixture forms an oily paste. Transfer paste to a small bowl and set aside.
  2. Dry the lamb well with paper towels and open flat on work surface. Sprinkle inside of lamb with salt and pepper and spread paste evenly over it. Roll lamb up tightly. Arrange bacon in overlapping slices on top of lamb, and tie roast as snugly as possible with butcher’s twine.
  3. Heat an oven-proof, 10-12 inch wide skillet over high heat 5 minutes. Sear lamb, bacon side down, until brown, about 4 minutes. Turn lamb with tongs and continue searing until all sides are browned, about 12 minutes total.
  4. Transfer skillet to oven and roast until lamb registers 130 degrees on instant-read meat thermometer, about 40 to 45 minutes. Remove lamb from oven and let rest, covered loosely with foil, at least 10 minutes before slicing.
  5. Make a pan sauce if desired.

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Recipe from NY Times Cooking

Spiced Lamb Burgers with Feta and Tahini Sauce

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It is rare that Flint, Michigan—my home town until I went away to college—is mentioned in a positive light, so this recipe caught my attention. Here, Milk Street FB Community member Jennifer Wozniak of Flint, drizzles tahini onto lamb burgers that she spices up with sumac, cumin and red pepper flakes. Then the burgers are served topped with feta cheese and sandwiched in brioche buns.

Milk Street took it a step further and played up the Middle Eastern flavor profile by spiking the tahini with Greek yogurt, lemon juice and more sumac, then spreads the mixture like mayonnaise on each bun half. We like to top the burgers with lettuce, tomato and possibly thinly sliced red onion.

Words to the wise, don’t buy crumbled feta cheese. Look for it sold in a block so it can be sliced into slabs for layering onto the burgers. Also, be sure to chill the patties before cooking. This firms them up so they’re easier to handle.

Spiced Lamb Burgers with Feta and Tahini Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ⅔ cup panko breadcrumbs
  • 1 Tbsp. plus ¼ tsp. ground sumac, divided
  • 1 Tbsp. ground cumin
  • 1 tsp. red pepper flakes
  • 2 large egg yolks
  • Kosher salt and ground black pepper
  • 1 lb. ground lamb
  • 3 Tbsp. tahini
  • 3 Tbsp. plain Greek yogurt
  • 3 Tbsp. lemon juice
  • 2 Tbsp. grapeseed or other neutral oil
  • 4 brioche buns or hamburger buns, split and toasted
  • 4 oz. block feta cheese, sliced into 4 even slabs

Directions

  1. In a large bowl, combine the panko, 1 tablespoon sumac, cumin, pepper flakes, yolks, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water. Using a fork, mash the mixture until evenly moistened and well combined.
  2. Add the lamb and mix with your hands until well combined. Form into 4 evenly sized patties, each about 4 inches in diameter, then place on a large plate and refrigerate for about 15 minutes.
  3. Meanwhile, in a small bowl, whisk together the tahini, yogurt, lemon juice, the remaining ¼ teaspoon sumac and ¼ teaspoon each salt and pepper; set aside.
  4. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until well browned on the bottoms, 5 to 7 minutes. Flip each patty, reduce to medium-low and cook until well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes.
  5. Transfer to a clean plate, tent with foil and let rest for about 5 minutes. Meanwhile, spread the tahini sauce on the bun halves. Sandwich the burgers in the buns, placing a slice of feta on each patty.

http://www.lynnandruss.com

Recipe adapted from Milk Street

Braised Lamb Shanks, Celery Root Purée and Roasted Brussels Sprouts

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Our long-time friend Merry Sue was going to be staying overnight with us so we wanted to prepare an elegant, yet simple meal. After assuring that she did indeed like lamb, we went to one of our tried and true braising wizards, Molly Stevens, and found this Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx) recipe.

Given that I was gallery-sitting all afternoon the day she arrived, and wouldn’t be home until the evening, The Hubs smartly braised the shanks the day before (see tip below). The entrée was paired with two other tried-and-true side dishes: Dorie Greenspan’s Celery Root Purée and a most recent Balsamic Roasted Brussels Sprouts and Shallots.

As there were only three of us and the recipe fed six, we halved only the number of shanks but kept all of the other ingredients at full throttle. In fact, if you are making six shanks, you may want to double everything else for the extra sauce. The recipe enhances the flavor of lamb. It is truly delicious and so simple to make; elegant enough for a dinner party or special occasion, yet it’s quick to prep, and is almost effortless as a casual supper.

TIP: The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 min. Finish with the herbs and black pepper, and serve.

Braised Lamb Shanks with Garlic and Vermouth

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 6 lamb shanks (3/4 to 1 lb. each)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 cup dry white vermouth, preferably Vya or Noilly Pratt
  • 2 bay leaves
  • 2 heads garlic, separated into cloves (unpeeled)
  • 2 tsp. fresh lemon juice; more as needed
  • 1/4 cup chopped fresh herbs, preferably a mix of mint and parsley (chervil and chives are also good)

Directions

  1. Position a rack in the lower third of the oven and heat the oven to 325°F. If necessary, trim any excess fat from the lamb shanks, but don’t trim away the thin membrane that holds the meat to the bone (we mistakenly did). Season the shanks all over with salt and pepper.
  2. Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 min. total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
  3. Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
  4. Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.

http://www.lynnandruss.com

Original recipe compliments of Molly Stevens

Oven Lamb and Barley Stew

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Although this looks like a traditional beef stew recipe, it’s not made like one. While the beef—or lamb as in our recipe—braises in the oven, the carrots, mushrooms, and onions roast on a sheet pan alongside for a caramelized flavor. How’s that for a change?

We made this on a Sunday afternoon for a weeknight meal when we knew there wouldn’t be much time to prep dinner. But of course we had to taste-test the finished product. WOW, it was fantastic. The lamb (you could use stew beef instead) was super tender and the sauce was so silky and full of flavor.

Instead of one or the other, we used both carrots and parsnips. If you choose to include parsnips, make sure to remove the woody core before cooking them.

Oven Lamb and Barley Stew

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 2–2.5 lbs. beef or lamb stew meat
  • 2 strips bacon, coarsely chopped
  • 3 cloves garlic, thinly sliced
  • 3 Tbsp. tomato paste
  • 1 cup dry red wine or 50%-less-sodium beef broth
  • 1 qt. (32 oz.) beef broth
  • 1–2 Tbsp. fresh thyme or rosemary, chopped
  • ¾ tsp. kosher salt
  • ¾ tsp. ground black pepper
  • ¼ cup all-purpose flour
  • ½ cup regular barley, farro, or brown rice*
  • 4 carrots or parsnips, peeled and cut into 1- to 2-inch pieces, or 2 cups baby carrots
  • 2 cups sliced cremini or button mushrooms
  • 1 medium onion, cut into thin wedges
  • 1 cup frozen peas
  • 2 croissants, cut into 1/2-inch chunks (optional)
  • 2 Tbsp. butter, melted
  • 2 cloves garlic, minced
  • 1 Tbsp. finely chopped flat-leaf parsley
  • Cut the meat into 2″ pieces
  • Prep all ingredients ahead
  • The second batch of meat gets browned with the garlic
  • Tomato paste is added to the browned meat
  • After adding wine and broth, stir in the herbs, salt and pepper
  • Mix veggies with oil on rimmed baking sheet
  • Roast for 45 minutes, stirring once
  • Add roasted veggies and peas to meat and sauce
  • Dig in!

Directions

  1. Arrange oven racks, placing one rack at the lowest level. Preheat oven to 325°F. In a 5- to 6-qt. Dutch oven heat 1 Tbsp. olive oil over medium-high. Add half the beef and bacon; cook until browned, stirring occasionally. Using a slotted spoon, transfer meat to a bowl. Add an additional 1 Tbsp. olive oil, remaining beef and bacon, and the sliced garlic to Dutch oven. Cook 3 minutes, stirring occasionally. Return all meat to Dutch oven. Stir in tomato paste; cook and stir 2 minutes.
  2. Carefully add wine, stirring to scrape up any browned bits from bottom of pot. Reserve 1/2 cup of the 50%-less-sodium beef broth. Add remaining broth to meat mixture. Stir in thyme and 1/2 tsp. each salt and ground black pepper. Bring to boiling. Cover and place pot on the lower oven rack; braise 1 hour.
  3. In a small bowl whisk together reserved 1/2 cup broth and the flour; stir into beef mixture. Stir in barley. Bake, covered, 35 minutes more or until barley is tender and stew is thickened.
  4. Meanwhile, in a shallow baking pan combine carrots, mushrooms, onion, remaining 1 Tbsp. olive oil, and remaining 1/4 tsp. each salt and pepper; toss to coat. Place on a separate oven rack; roast, uncovered, 45 minutes, stirring once.
  5. Stir vegetables and peas into stew; let stand, covered, 5 minutes. Increase oven temperature to 425°F.
  6. OPTIONAL: For croutons: Line a shallow baking pan with foil. In a large bowl combine croissant chunks, melted butter, minced garlic, and parsley; toss to mix. Spread croissants evenly in prepared pan. Bake 5 minutes or until toasted; let cool. Serve croutons over stew.

*If you sub in brown rice, increase baking time in Step 3 to 45 minutes.

http://www.lynnandruss.com

Recipe found in Better Homes & Gardens October 2020 issue