Recipes tagged with « Lamb »
Roast Lamb Leg with Buckwheat Honey and Golden Carrots
Roasted lamb leg, glazed with buckwheat honey and balsamic, slow-cooked till just rare then rested to medium. Served on carrots and whole garlic cloves, with a honey-enriched chicken stock sauce thickened with roux. Substituted yellow carrots with heirloom multicolored for flavor depth. Added a touch of smoked paprika for subtle warmth. Carrots and garlic caramelize beneath meat, infusing layers. Sauce balanced sweet, savory, and tangy, with reduction key. Timing flexible, rely on visual and tactile cues. Resting crucial to keep juices intact. A side of creamy parm polenta recommended.
Linguines Lamb Ragout
Lamb shoulder cubes browned then simmered in crushed tomatoes and beef broth with kalamata olives replaced. Cooking done in pressure cooker saves time but watch for aroma cues. Onions softened to sweetness key. Pasta boiled al dente separately then combined with sauce. Olive substitution shifts flavor toward briny depth. Total cooking around 55 minutes with focus on texture and doneness rather than clock.
Spiced Lamb Patties with Charred Citrus
Ground lamb seasoned with cumin and smoked paprika, mixed with fresh herbs and lemon juice. Patties are grilled alongside lime halves rubbed with oil until blistered and smoky. Resting the meat mix chills flavors and firms texture. Quick sear on medium-high heat locks in juices. Citrus adds bright acidity and caramelized oils. Suitable for gluten, nut, egg, dairy intolerances. Variations include swapping lamb for beef or turkey; herbs adjustable to whatever's fresh — dill or mint work well. Cooks fast. Listen for sizzle, look for firm edges, juices clear through the center. Used for mezze or main portions. Practical, straight to the point.
Lamb Leg with Herb Crust and Rosemary Jus
Boneless leg of lamb roasted with a garlic-parsley crust infused with fresh tarragon and sage instead of rosemary and thyme. Served with a reduced red wine and beef broth jus scented with lemon zest and a sprig of rosemary for perfume. Adjusted water quantity. Roasting starts hot to seal juices then lowered for even cooking. Internal temp guides doneness. Pan juices strained for a glossy sauce. Substitutions for herbs and liquids included. Practical tips on handling bones and cracking the crust. Timing flexible with sensory cues to avoid dry meat or bitter sauce.
Lamb Chops with Mint Gremolata
Lamb chops coated in a smoky turmeric and sweet smoked paprika marinade, grilled to sear edges while keeping tender inside. Fresh gremolata mezzes the palate, swapping mint for cilantro and lemon zest for lime for a brighter, sharper contrast. Garlic's softened by quick chopping, releases aroma without burning. Cooking times flex ±2 minutes depending on grill heat and chop thickness. Polenta optional but recommended for a creamy, smoky side. Oil can be grapeseed or avocado if olive not available. Salt early for seasoning depth. Visual cues like char marks and feel gauge doneness better than clock.
Grilled Lamb Leg Twist
Boneless lamb leg, marinated in a tangy mixture with rosemary and smoked paprika replacing oregano and chili flakes. Olive oil, lemon juice, salt, and garlic keep the core flavors. Medium heat grilling with adjusted times for a pink center. Resting meat before slicing. Served with mustard sauce and baby kale salad. No gluten, dairy, nuts, or eggs.
Lamb Chops with Curry and Melon Raitha
Twelve lamb chops coated in a spicy turmeric blend. Grilled quickly over high heat for a medium-rare finish. Accompanied by a chilled raitha made from cantaloupe and diced cucumber. Yogurt base with chopped shallots and fresh mint replaces coriander. Olive oil replaced with avocado oil for a subtle nutty flavor. Raitha is tangy and cooling, balancing the warmth of curry on lamb. Simple. Fast with minimal ingredients.