Easy Lamb Burgers
Ingredients
1 lb. ground lamb
4 oz. crumbled feta cheese
1 egg
Salt and pepper
Instructions
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Add all ingredients to a mixing bowl. Mix well.
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Shape into 3-4 patties.
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Cook on hot grill until medium or medium well.
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Serve on a toasted bun with tzatziki sauce and spinach.
Lamb Shank in a Foil Packet
Ingredients
4 lamb shanks
4 peeled cloves of garlic
2 carrots
1 onion
Salt and pepper
Olive oil
4T cold butter
4 sprigs each of rosemary and thyme
4-8oz white wine or broth
Instructions
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Preheat oven to 350F.
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Tear off 4 pieces 24" of foil and fold in half.
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Divide garlic, carrots, and onions between 4 foil sheets.
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Season shanks with olive oil and salt+pepper, place on bed of veggies.
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Top each shank with 1T butter and 1 sprig each of rosemary and thyme. (I like mild herb flavor and only use 1-2 inch sprigs per shank.)
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Gather sides and carefully pour 1-2oz of white wine (or broth) in each packet, seal packets. Place on rimmed baking sheet.
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Bake for 2.5 hours in preheated oven until very tender.
Based on an adaptation of Jamie Oliver's lamb shank recipe that can be found here:
https://www.epicurious.com/recipes/member/views/lamb-shanks-with-white-wine-53008921
Slow Roasted Lamb Shoulder
Ingredients
Bone-in lamb shoulder, ~2lb
1T. Olive oil
Salt and pepper
1 half onion, thickly sliced
1 half head of garlic, cloves halved
2 sprigs of rosemary
1 cup of broth or water
Instructions
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Thaw lamb shoulder, season with salt and pepper.
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Preheat oven to 350F.
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Place onion, garlic and rosemary in base of roasting pan. Place lamb on top of aromatics and drizzle lamb shoulder with olive oil. Pour broth or water around.
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Cover roasting pan tightly with foil.
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Bake for 2.5hr. Lamb shoulder is ready when meat shreds easily.
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Strain and reserve pan juices for jus or to make gravy.
Crockpot variation: Place ingredients in crockpot as stated in Step 3. Cook on LOW for 8-9 hours until meat shreds easily.
Grilled Lamb Chops
Ingredients
Lamb Chops (~3 per person)
Salt and pepper
Olive oil
Instructions
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Season chops with salt and pepper.
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Brush chops with olive oil.
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Cook on medium-high grill until chops are medium rare. Grill approximately 6 minutes on the first side, flip and cook an additional 4 minutes on the other.
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Allow chops to rest for 5 minutes before serving.
Recipe from Waters, Alice. The Art of Simple Food. New York: Clarkson Potter / Publishers, 2007. Print.
Lamb Kabobs
Ingredients
~1lb. lamb kabob meat
Marinade
1/4 c. balsamic vinegar
Zest and juice of 2 lemons
2 T. chopped rosemary
3 T. chopped oregano
1 T. ground coriander
1/2 c. olive oil
1/2 t. salt
1/4 t. pepper
Instructions
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Whisk marinade ingredients together and pour over lamb. Marinate for 1 to 3 hours.
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Preheat grill to medium high.
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Skewer lamb on bamboo or metal skewers.
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Brush grill grate with olive oil (~1 T).
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Cook kabobs 3 minutes each on all 4 sides.
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Serve with tzatziki sauce.
Recipe adapted from Howard, Vivian. Deep Run Roots. New York: Little, Brown and Company, 2016. Print
Ground Lamb Kabobs (Kofte)
Ingredients
1lb. ground lamb
1 egg
1/4 c. grated onion
1 clove garlic, minced
1 T. coriander
1 t. ground cumin
1/2 t. all-spice or Ras al Hanout
pinch of cayenne pepper
1/2 t. salt
1/4 t. pepper
Instructions
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Add all ingredients to a mixing bowl. Mix well.
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Shape around skewer into a flattened log shape, approximately 1.5 inches across, makes 4-6 skewers. Refrigerate for at least 30 minutes so mixture will hold together.
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Preheat grill to medium high.
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Brush grill grate with olive oil (~1 T).
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Cook kabobs 3-4 minutes on first side. Flip carefully. Cook second side for an additional 3 minutes.
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Serve with tzatziki sauce.
Tzatziki Sauce
Ingredients
2/3 c. full-fat plain greek yogurt
Zest of 1 lemon
1/4 c. lemon juice
1 garlic clove, grated
2 T. olive oil
2 T. chopped parsley
2 T. chopped mint
1 T. chopped dill
1 t. honey
1/2 t. salt
Instructions
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Whisk all ingredients together.
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Can be stored in the refrigerator for up to 2 days.
Recipe adapted from Howard, Vivian. Deep Run Roots. New York: Little, Brown and Company, 2016. Print