Frenched Rack of Lamb
Total Time: 30 minutes
Lamb Cuts: Rack of Lamb
Category: Entrees
Servings: 1 or 2 (4 rib "half rack")
Preparation Time: 5 min. after thawing
Cook Time: 30 - 40 minutes
Ingredients:
1/4 cup dry, toasted bread crumbs
1 clove garlic, minced
2 tablespoons ,minced parsley
Ground black pepper
2 tablespoons melted butter
1 tablespoons salt
Directions:
Split an 8 rib rack in halves or use a half rack, and trim residual fat thoroughly
Preheat oven at 500° F.
Roast, meat side down for about 20 minutes
Reduce heat to 400° F
Remove rack from oven, holding it by the bones (careful: hot!) and press meat side in mixture of bread crumbs, parsley, butter, garlic, salt and pepper.
Turn rack meat side up in the oven for about 10 minutes at 400° F or to desired doneness (see below).
Let rest 5-10 minutes before carving into chops. The meat temperature will go up another 5-10 degrees.
Note:
Meat temperature 140° F for rare, 150° F for medium, 160 °F for well done (not recommended).
Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering
Roasted Lamb Loin Chops
Total Time: 8 hours
Lamb Cuts: Lamb Loin Chops
Category: Entrees
Servings: 2-4
Preparation Time: 30 minutes
Cook Time: 30 minutes (maximum)
Ingredients:
4 lamb loin chops
1 quart olive oil
4 cloves garlic, peeled
2 whole, dried Ancho* Peppers
1 stalk Lemon Grass, cut into ½ inch lengths
¼ cup ground Ancho Powder
2 tablespoons chopped or grated lemon zest
1 teaspoon salt
Directions:
Place all ingredients into an oven proof pan and cover with lid or foil.
Marinate at least six hours in the refrigerator.
Remove from the refrigerator and place into the oven
Turn the heat to 300 degrees
Poach the lamb in the oil marinade until the oven reaches 300 degrees.
Turn the oven off, remove the lamb from the oven and then take it out of the marinade.
Preheat the grill or a grill pan until hot and cook the chops until the desired doneness is achieved.
Note:
The lamb will cook faster because of the poaching and the flavor-infusing process.
The lamb may be returned to a 400 degree oven to finish if you like.
While grilling, sprinkle with the Ancho Lemon Rub.
The marinated process is enhanced by the slow warming in the oven, or poaching.
* Ancho means "wide" in Spanish and is actually a dried Poblano Pepper. The Ancho is part of the "Holy Trinity" of Chiles used in Mole Sauces.
Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering
Roasted Leg of Lamb with Ancho Pepper Mustard Paste
This recipe is for lamb lovers as well as the lamb novice. It incorporates three traditional lamb seasonings, Rosemary, Parsley and garlic, but has a touch of ancho pepper and Dijon mustard incorporated into the paste in order to add a little extra flavor. Also, the leg is roasted with an assortment of vegetables in order to make the overall meal preparation that much easier. This dish would go exceptionally well with mashed potatoes.
Total Time: 2 days
Lamb Cuts: Leg of Lamb
Category: Entrees
Servings: 6-8
Preparation Time: 1 hour
Cook Time: 1 hour and 15 minutes (maximum)
Ingredients:
1 leg of lamb, bone-in and shank off, approximately 6 pounds
3 large cloves garlic, cut into slivers
2 bunches parsley (1/4 cup worth will be minced)
4-5 branches rosemary, chopped (mince one tablespoon worth)
1 tablespoon olive oil
Sea (or kosher) salt and freshly ground pepper to taste
2 large fennel bulbs, quartered
8 medium shallots, quartered
8 medium carrots, chopped
2 ½ cups wine
1-2 cups water
Ingredients for ancho/mustard paste to smear on roast (acts as marinade):
4 large cloves garlic, pressed
1 medium ancho pepper (preferably dried & ground)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard (whole grain)
Puree these ingredients into a paste in a blender/food processor
Directions:
It will take 2 days to thaw a frozen leg of lamb (in a refrigerator where it is most safe to do so). One day into the thawing process, make 25 to 30 slits about the top and sides of the leg and insert the garlic slices. Smear on the ancho/mustard paste and place into a sealable bag. Return roast to refrigerator.
Preheat oven to 425 degrees F. Add the shallots and carrots to a roasting pan in a thin layer. Pour in 1 cup of wine and enough water to cover around 2/3rds of the vegetables in the pan. Cook for 15-20 minutes at 425 degrees F.
Rub the quartered fennel bulbs with a splash of olive oil - set aside. When the shallots and carrots come out of the oven, push them to the edges of the pan. Make a bed for the roast out of the parsley and chopped rosemary branches in the center of the roasting pan. Place the leg, fat side up on the herbs and season with salt and pepper to taste - don't be stingy… Mix the minced parsley and rosemary, and press this onto the top and sides of the roast. Place the fennel around the roast. Add more water/wine to the pan when necessary throughout the cooking process - you don't want the veggies to dry out. Place the roasting pan in the oven and immediately reduce heat to 350 degrees F. Roast for about 1 hour 15 minutes (medium rare is about 125 degrees, rare is 120 degrees). The roast will rise another 10-12 degrees and continue to cook as the lamb rests for 15 minutes prior to carving.
Note:
Deglaze the pan if you desire a sauce for the meat and vegetables. Add 1 ½ cups of wine and then reduce. Whisk in 4-5 tablespoons melted butter and serve immediately.
Recipe By: Linda Griffith and Steve Parris, Executive Chef of Marigold Cafe and Catering
Seared Lamb Round Steaks with a Balsamic Red Wine Reduction
These steaks are lean and tasty and will cook very quickly. They will also be perfect for quick thawing for dinner on the fly. Little is needed to turn these into a wonderful, quick dinner.
Total Time: 1 hour
Lamb Cuts: Lamb Steaks
Category: Entrees
Servings: 2-4
Preparation Time: 30 minutes
Cook Time: 30 minutes (maximum)
Ingredients:
4 lamb round steaks
1 minced Shallot
1 clove garlic, minced
4 ounces oyster mushrooms, chopped
1 cup red wine
¼ cup balsamic vinegar
2 tablespoons sugar
Directions:
Season the lamb steaks with salt and pepper
Preheat the pan to the smoke point
Add one tablespoon oil and swirl, then whip out excess
Add the lamb steaks and quickly sear for 1 ½ minutes
Flip and repeat.
Remove from the pan
Add one minced shallot, one clove garlic (minced) and four ounces chopped oyster mushrooms
Add one cup red wine
Add ¼ cup balsamic vinegar
Add 2 tablespoon sugar
Reduce to ½ cup then pour over the lamb steaks and serve.
Note:
A key point to remember is they will cook very quickly, so a hot pan is a must to sear the meat to lock in flavor.
These steaks will match very well with greens for a salad or fast reductions in the pan.
Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering
Great Midwest Lamb Company features lamb recipes for lamb entree dishes from all natural lamb lovers who want to share their lamb recipes using Great Midwest Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.
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