Thin lamb chops cook quickly, but that doesn’t leave much time for a deeply browned sear. The solution is to coat them in yogurt. The sugars in the dairy caramelize into a crust, while the built-in acidity tenderizes the meat and adds tang.
You may need to special order this cut of lamb a few days ahead of when you plan to serve it.
If you’re looking for an easy dinner menu item then look no further. This dish is super easy to make and everyone will swear that you spent all day in the kitchen.
This dish is easy to make and you’ll look like a culinary genius. Top with mozzarella cheese and garnish with chives and your family will beg you to make these stuffed tomatoes again. You need hearty beefsteak tomatoes for this recipe.
Grilled Lamb Kabobs
This has to be one of the easiest meals to make. If you don’t have a grill then by all means cook these kabobs under the broiler.
INGREDIENTS
4 Minced Garlic Cloves (Minced To A Fine Paste)
3 Tablespoons Olive Oil
1 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoons Minced Rosemary
1 Teaspoon Red Pepper Flakes
1/4 Teaspoon Freshly Ground Pepper
2 Pounds Lamb Chops Cut Into 1/4 Inch Cubes
*You can also use lamb sirloin steaks or boneless leg or precut kabob meat
6 to 8 Wooden Skewers (Soaked In Water)
In a large-size bowl combine garlic, olive oil, kosher salt, rosemary, red pepper flakes, and pepper. Add lamb cubes and marinate for 30 minutes. Preheat grill (or oven broiler) to medium-high. Thread lamb onto skewers. Grill for 2 to 4 minutes on each side for medium-rare. Remove from grill and serve warm. Serve with Greek salad and a side of tzatziki sauce. Serves 4
© Victoria Hart Glavin
Parsley, Orange & Pecan Crusted Rack of Lamb
Lamb dishes have long been associated with the excitement and joy of special occasions, family celebrations and holiday traditions. Skip the crowded Valentine’s evening restaurants and make your sweetheart a delicious Valentine dinner. Give this rack of lamb recipe a try. It’s easy to make which will give you plenty of time to write that love poem that you’ve been meaning to write.
INGREDIENTS
2 Racks of Lamb (8 Chops to Each Rack)
1 Tablespoon Olive Oil
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
1 Cup Chopped Fresh Parsley Leaves
2 Crushed Garlic Cloves
Zest of 1 Orange
3/4 Cup Toasted & Finely Chopped Pecans
2 Tablespoons Dijon Mustard
Preheat your oven to 400 degrees. Rub lamb with olive oil. Season with kosher salt and pepper. Position racks of lamb in a roasting pan, meaty side up and place in the oven for 10 minutes. While the lamb is cooking, combine the parsley, garlic, orange zest, and pecans in a medium-size bowl. Remove lamb from the oven and spread the Dijon mustard on the meaty side of each rack. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard. Return to the oven and continue to cook for an additional 10 minutes or to desired doneness. Remove from oven and transfer racks of lamb to a warm serving plate. Let rest 10 minutes before serving. Serve with roasted potatoes. Serves 8
© Victoria Hart Glavin
Lamb Chops & Beans With Chile Butter
All I can say is YUM!
INGEDIENTS
8 Lamb Loin Chops (1 Inch Thick)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
15 Ounces Cannellini Beans (Cooked, Rinsed & Drained)
1 Stalk Chopped Celery
2 Chopped Green Onions
Chile Butter
1 Tablespoon Lime Juice
Trim the fat off of the lamb chops. Sprinkle the chops with the kosher salt and pepper. For a charcoal grill, grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness. Turn once halfway through grilling. Allow 12 to 14 minutes for medium rare and 15 to 17 minutes for medium. For a gas grill, preheat the grill. Reduce the heat to medium. Place the chops on a grill rack over the heat. Cover and grill as directed. Meanwhile, in a medium saucepan combine the beans, celery, green onion and 2 tablespoons of the Chile Butter. Cook over a medium heat until heated through. Stir occasionally. Stir in the lime juice. To serve, top each lamb chop with a slice of Chile Butter and serve with the bean mixture. Serves 4
Chile Butter
1/2 Cup Softened Butter
1/4 Cup Snipped Fresh Cilantro
2 Fresh Jalapeno Chile Peppers (Seeded & Finely Chopped)
1 Teaspoon Chili Powder
1 Clove Minced Garlic
In a small size bowl stir together all of the ingredients. Place on waxed paper and form into a log. Wrap well and chill for 1 hour or overnight. Store in the fridge for up to 2 weeks or freeze for up to 1 month.
LAMB WITH APRICOTS
“Easter Without Lamb Is A Thing That Cannot Be.” – Macedonia Proverb
INGREDIENTS
3 Teaspoons Olive Oil
3 Pounds Boneless Leg of Lamb
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Sliced Onions
1 1/4 Cups Red Wine
1 1/2 Cups Beef Broth
1 Cup Sliced Dried Apricots
Heat the olive oil in a large size Dutch oven over a medium high heat. Sprinkle the lamb with the kosher salt and pepper. Add the lamb to the pot and cook for 10 minutes until browned on all sides. Remove the lamb from the pot and place onto a plate. Add the onions to the pot and cook for 10 minutes. Stir occasionally. Add the wine, reduce the heat to medium low and simmer the onions for 15 minutes. Add the broth and then return the lamb to the pot. Cover and simmer for 2 hours. Add the sliced apricots and turn the lamb. Place the lid back on and simmer for 1 1/2 hours. Remove from the Dutch oven and transfer the lamb to a platter. Cover and keep warm. Simmer the sauce until reduced to about 2 1/2 cups. Taste and adjust the seasoning with salt or pepper if desired. Slice the lamb, pour the sauce over the lamb and serve. Serves 6
This rack of lamb recipe is so easy I am almost embarrassed to post it. All you need is grainy mustard, chopped sage, bread crumbs and olive oil.
INGREDIENTS
1 Rack of Lamb With 8 Ribs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3/4 Cup Bread Crumbs
1/4 Cup Chopped Sage
2 Tablespoons Grainy Mustard
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Take the rack of lamb out of the fridge and let stand for 1 hour so that it comes to room temperature. It is always a good idea to let all meat come to room temperature before cooking. Season the lamb with the kosher salt and pepper. In a medium size bowl combine the bread crumbs and chopped sage. Rub the lamb with the olive oil. Let sit for another 5 minutes. With your fingers spread the mustard on both sides of the rack of lamb. Make sure to get as much spread around as possible. Next, pack the bread crumb mixture onto both sides of the rack. Place into the oven and let roast for 30 minutes. Check in 20 minutes to see how the lamb is doing. If you want it rare then you may want to take it out. If you want it a bit more cooked then leave in for another 5 to 10 minutes. Remove from the oven and let stand for 15 minutes. Carve the racks into double chops and serve. Serves 2
Lamb Meatball Sliders
These sliders are delicious. If you’re having trouble finding slider buns then just use dinner rolls for the buns. I like using a good potato roll.
INGREDIENTS
Meatballs:
4 Tablespoons Olive Oil
1/2 Diced Yellow Onion
3 Chopped Garlic Cloves
1 Tablespoon Fennel Seeds
1 Tablespoon Chopped Fresh Rosemary
1 1/2 Pound Ground Lamb
1/2 Cup Breadcrumbs
2 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sauce:
1/4 Cup Olive Oil
1 Diced White Onion
3 Diced Garlic Cloves
28 Ounces Crushed Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1/2 Teaspoon Herbs de Provence
To make the meatballs heat the olive oil in a large sauté pan over a medium heat. Add the onions and garlic and cook for 4 minutes. Stir constantly. Add the fennel seeds and rosemary. Cook for 1 minute. Remove from heat and transfer to a medium size bowl. Set aside. In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper. Add the onion mixture that was set aside. Mix all of the ingredients with your hands. Form the lamb mixture into 10 golf ball size meatballs. Place the meatballs back into the large sauté pan and cook for 5 minutes on each side. You will want the meatballs to be slightly browned on each side. Remove from the sauté pan and place onto a large plate.
To make the sauce heat the olive oil in a large pot over a medium high heat. Add the onion and garlic. Cook for 1 minutes until soft. Add the tomatoes and their juices. Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence. Cook for 5 minutes. Add the meatballs to the sauce and reduce the heat to low. Cover the pot and simmer for 20 minutes until cooked through.
To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce. Place the top on and repeat until you have assembled all of the sliders. Serve the extra sauce on the side. Makes 10 sliders.
