Roast Rack of Lamb with Rosemary
- 2 racks of lamb, fat trimmed
- 4 tablespoons of dried breadcrumbs
- 2 tablespoon of olive oil
- 2 tablespoon of rosemary (minced)
- salt and pepper
- Zest of a lemon
Heat the oven to 425F.
Mix together the breadcrumbs, rosemary, lemon zest, salt and pepper.
Rub the top side of the rack of lamb with the olive oil. Press the breadcrumb mixture on top of the olive oil.
Place in a baking pan and put into the oven. Roast until the internal temperature is 135. That’s the temperature I used when cooking these, so adjust to your preference. Do remember it will cook further when resting.
Remove from the oven, cover and rest for at least 10 minutes.
Lemon Thyme Lamb Chops
- ¼ cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 1 tbsp. fresh thyme leaves
- 8 (½”-thick) lamb rib chops
- Kosher salt and freshly ground black pepper, to taste
In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate at room temperature for 20 minutes.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternately, heat a 12″ cast-iron skillet over medium-high heat.) Season lamb chops with salt and pepper and cook, turning once, until browned and cooked to desired doneness, 2–3 minutes per side for medium rare.
Roast Leg of Lamb with Potatoes
- ¾ cup extra-virgin olive oil
- 2 tbsp. crushed red chile flakes
- 2 tbsp. dried oregano
- 4 cloves garlic, minced
- 1 bunch parsley, minced
- Sea salt and freshly ground black pepper, to taste
- 1 (6–7-lb.) leg of lamb, trimmed
- 8 large potatoes, peeled and quartered
Heat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to make a paste; rub paste over surface of lamb. Set lamb in a large roasting pan and place pan in oven; roast until lamb is browned, about 30 minutes. Reduce oven temperature to 400°, cover lamb with aluminum foil, and continue cooking for 40 minutes. Remove foil, add potatoes to pan, and toss with rendered fat; continue cooking until potatoes are tender and an instant-read thermometer inserted into the thickest part of lamb reads 140°, 45–50 minutes more. Let rest for 20 minutes before serving.
Grilled Roasted Lamb with Rosemary
- 1 4–5-lb. semi-boneless leg of lamb
- Sea salt, to taste
- 8 cloves garlic
- 1⁄4 cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 2 tbsp. Dijon mustard
- 1 tbsp. Aleppo pepper
- 15 sprigs fresh rosemary
1. Put lamb in a roasting pan and make 3 incisions in lamb, spaced about 3″ apart, down to the bone. Season lamb generously with salt; set aside. Put garlic in the bowl of a food processor and process until minced. Add oil, lemon juice, mustard, and Aleppo pepper and purée. Rub mixture all over lamb and let marinate for 1 hour at room temperature or overnight in the refrigerator.
2. Build a medium-hot fire on one side of a charcoal grill or heat a gas grill to medium-high heat. (Alternatively, heat oven to 500˚.) Tuck rosemary underneath lamb. Put roasting pan on grill so that it cooks over indirect heat (or into oven, reducing heat to 350˚ after 20 minutes) and cook, lid down, turning once and basting occasionally with the juices in the pan, until an instant-read thermometer inserted into the thickest part of the meat reads 135˚ (for medium), about 1 hour. Transfer lamb to a cutting board and let cool for 20 minutes. Carve lamb and serve.
SERVES 6 – 8
Ground Lamb Burgers with Sumac Onions
- 2 red onions, thinly sliced then sprinkled with 2 Tbsp. sumac. Set aside.
- 2 lbs. ground lamb
- 4 scallions, sliced thinly
- 1/2 cup each freshly chopped parsley and mint
- 4 cloves of garlic, minced
- 1 tsp. cayenne
- salt and pepper, two large pinches
Place the ground lamb in a large bowl and add the seasonings and mix together well. Form ground lamb into patties and let rest in the refrigerator for a 1/2 an hour.
Grill the ground lamb on medium high for about 6 to 8 minutes a side.
Once cooked, place your delishis lamb burgers on hamburger buns and then garnish with the sumac onions, tomatoes and lettuce and enjoy!
This recipe makes 6 to 8 burgers depending on how big you like them.
Hearty Lamb Stew
- 2 heads garlic (full heads, not cloves, for roasting)
- 5 tablespoons olive oil
- 3-4 pounds lamb shoulder pieces, stew meat or shanks (you want 2 pounds of meat, so if you get bone-in, get 3-4 pounds)
- Sea Salt
- 2 minced shallots
- 2 minced celery stalks
- 1 large carrot, minced
- 3 chopped garlic cloves
- 2 cups dry white wine
- Hot water
- 1-2 pounds small new potatoes, scrubbed clean
- 2 cups small peas (frozen are fine)
- 2 tablespoons minced green garlic, light green parts
- 1/4 cup lemon juice
1. Roast the garlic. Preheat the oven to 350°F. Get some foil and make a well in the center of it. Strip off some of the outer papery covering on two heads of garlic and then slice through the top fourth of the garlic head on the stalk end, not the root end. Put the garlic in the well you made in the foil, then drizzle 1 tablespoon oil over the open cloves. Close up the foil and roast in the oven for 1 hour and 15 minutes.
2. Once the garlic goes in the oven, take the lamb out to come to room temperature.
3. After about 45 minutes or so, start making the stew.
4. Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2-3 minutes. You want it hot, but not smoking.
5. Pat the lamb pieces dry with paper towels, and salt generously.
6. Working in batches, brown the lamb pieces on all sides in the sauté pan. Don’t crowd the pan (or the meat will steam and not brown).
7. Once the meat has browned, put the meat into a large Dutch oven or other heavy oven safe pot with a lid.
8. Remove the roasted garlic and let cool a little. Squeeze out the roasted cloves and mash into a little bowl.
9. Turn the oven down to 300 degrees.
10. Once your lamb pieces have all been browned and removed from the pan, toss into the sauté pan the chopped shallots, celery, carrot and chopped garlic and stir to combine. Sprinkle everything with salt. Sauté this for 3-4 minutes, stirring often. When they begin to brown, pour the veggies into the Dutch oven.
11. Add the mashed roasted garlic into the sauté pan and let it sizzle a little. Pour in the white wine and turn the heat to high. Deglaze the pan by scraping the bottom of the pan with a wooden spoon to get all the browned bits, and mix the roasted garlic in well. Once this comes to a rolling boil, let it cook down for 2-3 minutes, then pour it over the lamb and veggies in the Dutch oven.
12. Pour enough hot tap water into the Dutch oven to almost cover the lamb. Don’t submerge everything. Some lamb should be just peeking out of the surface of the liquid. Cover and cook in the 300-degree oven for 2 hours and 15 minutes.
13. Take the stew out of the oven, add the potatoes and turn the oven up to 350 degrees.
14. If you want to take the meat off the bones it should be done before you add the potatoes. Also skim off the layer of fat on top (your preference) I leave the fat and bones in the stew for extra flavors.
15. Cover and cook for an hour (you may need more time if you’ve let the stew cool too much if you removed the bones). When the potatoes are done, take the stew out of the oven and set it on the stovetop. Pour in the peas and the light green parts of the green garlic and cover for 2-3 minutes.
16. Right before you serve, taste the stew. Add some salt and lemon juice of you want. Sometimes an acidic kick brightens the whole stew. Add a little at a time.
The stew will keep for up to 5 days in the fridge.
Rice & Lamb Stuffed Cabbage
- 1 cup uncooked rice
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 3 carrots, peeled & grated
- 4 small turnips, peeled & grated
- 1 lb ground lamb
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 medium onion, roughly chopped
- 4 garlic cloves, chopped
- 4 carrots, peeled & chopped
- 4 small turnips, peeled & chopped
- 2 32oz cans of crushed tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- pinch of red pepper flakes (optional)
- 1 head of green cabbage
To make the stuffing, cook the rice. Once the rice is cooked, transfer it to a bowl.
In a large saucepan, heat up the olive oil. Saute the onion for about 5 minutes, until it is translucent. Next, add in the garlic, carrots and turnips and cook for another 5 minutes. Finally, add in the ground lamb, and saute until the meat is cooked, about 10 minutes. Season with salt and pepper. Transfer the stuffing to the bowl filled with rice, stir all of the ingredients together.
To make the sauce, mix together the onion, garlic, carrots, turnips, tomatoes, salt, pepper and red pepper flakes in a bowl. Then add the ingredients into a saucepan, over medium heat. Bring to a boil, then turn the heat to low and continue to simmer for at least 20 minutes. Stir the sauce every couple of minutes.
As the meat mixture is cooling off, and the sauce is cooking, prepare the cabbage. Cut out the stem from the inside of the cabbage. Then peel off each cabbage leaf from the head. Once you have all of your leaves, begin to boil a large pot of water. Once there is a rolling boil, add 2 leaves into the pot at a time, and cook them for about 1-2 minutes. Carefully remove the leaves from the water, transfer them to a colander, then rinse with cold water. Repeat with the remaining leaves, gently squeezing out the excess water.
Finally, lay a cabbage leaf on the work surface, with the edge side facing you. Then add in a couple of spoonfuls of the stuffing (rice, veggies, meat) into the middle of the leaf. Next, fold the outside edges in, and roll away from you. This technique should be very similar to rolling a burrito. Repeat with the remaining leaves and filling.
Preheat the oven to 350ºF. Place each of the cabbage rolls, seam side down, into an oven-proof dish. Pour the tomato sauce over all of the cabbage rolls. Then bake in the oven for about 25 minutes. Pull it out of the oven, and serve!