Best Lamb Recipes (Chef Graded!) - Chef's Pencil

Greek Stuffed Lamb Roll

Giorgos Tsoulis — Wed, 07 Feb 2024 08:13:28 +0000

This is a traditional Greek stuffed lamb recipe with cherry tomatoes, feta cheese and spinach. Simple, yet very delicious. Enjoy!

Greek Stuffed Lamb Roll

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Author Giorgos Tsoulis

Ingredients

2 kg leg of lamb deboned and butterflied (suitable to make a roll)
70 g feta cheese
50 g baby spinach
8 cherry tomatoes cut in half (or dried tomatoes)
salt
pepper
extra virgin olive oil

US Customary – Metric

Instructions

Preheat the oven to 180° C/356° F, fan assisted.
Spread the lamb out on a clean work surface. Drizzle with olive oil and season with salt and pepper. Rub it into the meat with your fingers to coat it.
Place the cherry tomatoes, baby spinach and feta cheese on the lamb. Fold the outer edges inward a little and then begin rolling the lamb all the way to the end.
When you have created a nice, tight roll, tie it securely with kitchen twine. Wrap it in parchment paper and then aluminum foil. Roast for 2–2 ½ hours.
When ready, remove from the oven, remove the wrappings, cut into slices, and serve.

Notes

Chef’s tip: You can add sun dried tomatoes instead of cherry tomatoes and regular spinach instead of baby spinach.

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Pistachio & Herb Crusted Leg of Lamb

Giorgos Tsoulis — Tue, 06 Feb 2024 13:23:51 +0000

This is a delicious Greek oven-baked leg of lamb recipe with a fantastic pistachio & herb crust: a true taste of the Mediterranean. Enjoy!

Pistachio & Herb Crusted Leg of Lamb

A delicious Greek leg of lamb recipe with a crust of pistachios and herbs.

Course Easter Dish, Main Course

Cuisine Greek

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Author Giorgos Tsoulis

Ingredients

1 leg of lamb
200 g pistachios
2 tbsp rosemary only the leaves, finely chopped
2 tbsp dry breadcrumbs
2 tbsp mild mustard
1 tbsp thyme only the leaves, finely chopped
1 tsp granulated sugar
½ tsp pepper flakes (or chili flakes)
½ tsp smoked paprika
salt
pepper

To serve:

salad (optional)

US Customary – Metric

Instructions

Preheat the oven to 180° C/356° F, fan-assisted.
In a food processor, place the pistachios, rosemary, sugar, pepper flakes, smoked paprika, thyme and breadcrumbs. Process until finely ground.
Place the leg of lamb on a clean work surface. Using a sharp knife, score both sides of the lamb with small diamond shapes.
Brush with mustard and season with salt and pepper. Spread the pistachio mix evenly over the whole leg of lamb and transfer to a roasting pan lined with parchment paper. Cover the pan with parchment paper and then with aluminum foil.
Roast for 2-2 ½ hours, until golden and crunchy.
When ready, remove from oven and serve with a side of salad or mashed potatoes.

Notes

Chef’s tip: Do not add any water or other liquid when roasting as the lamb is wrapped in parchment and will cook perfectly in its own juices.

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Greek Roast Leg of Lamb with Baked Potatoes

Giorgos Tsoulis — Tue, 06 Feb 2024 12:34:52 +0000

Are you also fond of the Easter holidays? We’ve got a recipe perfect for Easter gatherings and beyond!

Indulge in the savory delight of roasted leg of lamb with potatoes—a traditional Greek Easter dish that’s bursting with flavor.

Enjoy this roast leg of lamb recipe by Greek celebrity Chef Giorgos Tsoulis.

Greek Roast Leg of Lamb with Baked Potatoes

A perfect roast leg of lamb for Easter and beyond with Greek aromas.

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Author Giorgos Tsoulis

Ingredients

2 kg leg of lamb with the bone in

Spice-rub for the lamb:

3 sprigs thyme only the leaves, finely chopped
3 tbsp extra virgin olive oil
2 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
½ tsp ground cumin
¼ tsp chili powder

For the potatoes:

1 kg potatoes washed well, but with skin on
2 cloves of garlic crushed
200 ml vegetable broth
5 sprigs of thyme
1 tsp smoked paprika
1 tbsp dry oregano
salt
pepper
extra virgin olive oil

US Customary – Metric

Instructions

Preheat oven to 180°C/ 356° F, fan assisted.

Spice-rub for the leg of lamb:

In a bowl, add the sugar, thyme, chili powder, cumin, paprika, onion powder, garlic powder, coriander and olive oil. Season with salt and pepper and mix thoroughly.
Spread the spice-rub over the leg of lamb, making sure to coat it as evenly as possible. Wrap in parchment paper and aluminum foil. Transfer to the oven and roast for 3 hours. Add the potatoes during the final hour of cooking so they are ready at the same time.

For the potatoes:

In a baking pan, add the potatoes, paprika, garlic, thyme, and vegetable broth. Drizzle with some olive oil and season with salt and pepper.
Cover the baking pan with parchment paper and aluminum foil. Transfer to the oven and roast for 1 hour. When ready, remove from the oven, remove the coverings and press down on the potatoes a little, to break them open. Do this once they have cooled a little so they can be handled.
Serve your crispy-skinned, spice-rubbed leg of lamb with potatoes.

Notes

Chef’s tip: You can add any herbs and aromatics you like, even nuts in order to create a crispy exterior.

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Romanian Lamb Soup with Sorrel

Razvan Stupar — Wed, 17 Jan 2024 09:44:19 +0000

Celebrate the arrival of spring with this Romanian lamb soup with sorrel. This recipe, perfect for 10-12 servings, holds a special place in our family’s heart and has become a beloved tradition during this season of renewal.

This soup can also be made with mutton, with the tallow removed to avoid excessive greasiness. Adjust the cooking time accordingly for mutton to ensure it becomes tender and flavorful.

Lamb soup is a staple Romanian Easter dish, but it can be enjoyed throughout the year, though sorrel is harder to come by during the cold season.

Romanian Lamb Soup with Sorrel

Course Soup

Cuisine International, Romanian

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Author Razvan Stupar

Ingredients

1.5 kg lamb with bones
0.5 kg sorrel
200 g rice
1 tbsp salt
600 g sour cream
5-6 peppercorns

US Customary – Metric

Instructions

The meat is cleaned from the bones and cut into cubes.
Together with the bones boil it in a 5 liter (1 1/3 gallon) of with cold water, salt and peppercorns.
When the water starts to boil, skim the foam and simmer over low heat until the meat is cooked through and tender, then add the rice and cook for a further 10 minutes.
Remove the stems from the sorrel leaves, wash them well and chop them finely.
Add them to the soup and leave to boil for 2-3 minutes.
In a large bowl, prepare the cream. Take the soup pot off the heat and with a ladle add some of the soup to the sour cream in the bowl gradually, stirring with a whisk until the cream reaches about the same temperature as the soup.
Slowly stir it into the pot and simmer until thickened.
It can also be made with mutton, just clean the tallow, so that the soup is not too greasy.

Notes

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Lamb Souvlaki (Greek Lamb Skewers)

Giorgos Tsoulis — Wed, 15 Nov 2023 09:47:42 +0000

We know you’ve tried chicken or pork souvlaki, but have you ever tried lamb souvlaki? It’s a quintessential Greek dish and simply amazing.

Greek Chef Giorgos Tsoulis encourages you to try this wonderful recipe for lamb souvlaki! Super delicious, soft and tender chunks of lamb on skewers, along with halloumi cheese and onions! Super delicious!

Lamb Souvlaki (Greek Lamb Skewers)

Course Main Course

Cuisine Greek

Prep Time 5

Cook Time 20

Total Time 25

Servings pieces

Author Giorgos Tsoulis

Ingredients

500 g lamb shanks deboned and cut into cubes
300 g halloumi cheese cut into cubes
2 onions cut into thick slices
salt
pepper
extra virgin olive oil
green salad (side dish; optional)

US Customary – Metric

Instructions

Preheat the oven to 200° C (390° F) fan.
In a bowl, add the cubed lamb, season with salt and pepper and mix thoroughly.
Thread the cubed lamb onto skewers, along with pieces of halloumi and onions. Add them in any order you like and transfer to a plate.
Place on a grill pan over high heat and let it get very hot. Drizzle with some olive oil and cook the lamb souvlaki for about 2 minutes on each side, until they brown nicely.
Transfer to an ovenproof baking dish or a baking pan and roast for 10-12 minutes.
When ready, serve the lamb souvlaki with your choice of green salad and tzatziki.

Notes

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Lamb Kebabs with Couscous & Tzatziki

Razvan Stupar — Mon, 02 Oct 2023 12:15:49 +0000

This recipe of lamb kebabs with couscous and tzatziki is perfect for 6 servings and is a must-try for all lamb lovers out there. With a blend of aromatic spices, tender meat, fluffy couscous, and creamy tzatziki, this dish will transport you to the Mediterranean with every bite.

Enjoy!

Lamb Kebabs with Couscous and Tzatziki

If you're a lamb lover, you must try this delicious recipe.

Course Dinner, Main Course

Cuisine Greek, Mediterranean, Turkish

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Author Razvan Stupar

Ingredients

For the lamb skewers:

1 kg leg of lamb
1 lemon
30 ml olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp sumac
1/2 tsp paprika
1/2 tsp oregano
300 g couscous
1 carrot
1 parsnip
1 onion
1 tsp curry powder
1 tsp salt
parsley
1 tbsp olive oil

For the tzatziki:

600 g Greek yoghurt
2 cucumbers
1 garlic clove
1 leg dill green
1 tsp salt
1 tbsp olive oil

US Customary – Metric

Instructions

For the lamb skewers:

Cut the lamb into cubes and marinate in a mixture of olive oil, lemon juice, salt, pepper, paprika, oregano, sumac for at least 1 h, then skewer it on sticks.
On a hot grill or pan, fry the skewers over medium-high heat, turning them often so they don’t burn.

For the couscous:

Cut the vegetables brunoise and cook them in a pan with a little olive oil, add the spices, fry them for 30 seconds and then add the couscous. Mix everything well and add hot water over them until they are completely covered. Take the pan off the heat and cover with a lid. The couscous will soon absorb the water and be ready to serve.

For the tzatziki:

Wash and grate the cucumbers, salt them and then squeeze them thoroughly. Chop the dill, crush the garlic and add to the cucumbers, yoghurt and olive oil.
For serving, sprinkle a little sumac over the skewers and couscous and a little olive oil over the tzatziki.

Notes

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Indian Goat Curry

Kumar Mahadevan — Wed, 13 Sep 2023 08:21:08 +0000

This delicious Indian goat curry recipe is brought to you by Chef Kumar Mahadevan, one of the best Indian chefs living in Australia.

Kumar has published an acclaimed Indian cuisine cookbook and this is one of his favorite recipes.

This goat curry recipe (mutton meat can be used as well) also known as railway goat curry was first developed by the chefs of the Indian Railway during the British Raj, keeping in mind the delicate palates of the British.

This goat curry recipe is milder than traditional Indian goat curry recipes, yet it’s an amazing blend of spices and aromas and super delicious.

Enjoy!

Indian Goat Curry

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 1 40

Total Time 1 45

Servings servings

Author Kumar Mahadevan

Ingredients

100 ml sunflower oil

Garam masala whole:

1 inch cinnamon
3 pods green cardamom
3 pieces bay leaves
1 teaspoon mace powder
9 cloves

Everything else:

2 pieces Spanish onion
1.5 tablespoons ginger paste
1/2 tablespoon garlic paste
3 medium tomatoes
1/2 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon coriander
1.5 kg goat meat with bone
5 sprigs coriander leaves

US Customary – Metric

Instructions

Heat the oil in a casserole dish over low to medium heat and add the whole garam masala except the mace. The mace will be added right at the end.
Once the whole garam masala has released its aroma, add the sliced onions and cook till the onions are golden brown.
Add the garlic paste first and cook for a minute.
Add the ginger paste and the powdered spices and cook for a couple of minutes sprinkling some water (1 tbsp) in order to stop the powdered spices from burning.
Add the tomatoes and let the tomatoes work with the powdered spices till you see some oil separation around the edges.
Now add the diced goat, season with salt. Coat the meat with mixture and stir for a further 5 minutes till the meat releases its juices. Now add a litre of water and cook over low to medium heat for an hour and a half.
Check for the consistency of the sauce (should not be too thin). Add the fresh coriander leaves (4 sprigs) and the mace powder and remove from burner.
Sprinkle with fresh coriander leaves for garnish before serving.
Tip: A slow cooking process will ensure tender cooked meat.

Notes

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Mediterranean Braised Lamb Shoulder

Stefano De Pieri — Wed, 26 Jul 2023 08:22:20 +0000

This hearty dish is a true taste of the Mediterranean, and it’s surprisingly simple to make!

The aromatic spices and garlic create a medley of flavors that will fill your kitchen with the most tempting scents. After a patient wait of 2.5 to 3 hours, the lamb becomes melt-in-your-mouth tender, ready to be enjoyed with your favorite couscous or fregola.

Enjoy!

Mediterranean Braised Lamb Shoulder

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 2 40

Total Time 2 50

Servings servings

Author Stefano De Pieri

Ingredients

1 lamb shoulder
1 large onion
2 celery sticks
2 carrots
2/5 cup balsamic vinegar
10 cloves garlic
2 tablespoons cumin
2 tablespoons coriander seeds
2 tablespoons toasted fennel seeds
2 sticks cinnamon
2 cloves
2 small cans peeled tomatoes
chilli to taste
oil

US Customary – Metric

Instructions

Debone the lamb shoulder and remove most of the fat.
Cut into 2cm by 2cm (1 x 1 inch) pieces.
Sear the meat in a hot fry pan and set aside.
In a large saucepan, cook the onion, celery and carrot, then add the meat and stir.
Add the vinegar and stir.
Add the spices and garlic and stir.
Season with salt, pepper and chilli and stir.
Pass the tomatoes through a mouli, then add them to the pot and stir.
Cook, partly covered with a lid, until the lamb is soft and tender.
This usually takes between 2.5 to 3 hours.
If the lamb begins to dry out, add a little bit of water as required.
Serve hot, with cous cous or fregola.

Notes

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Cheese-Stuffed Kebabs (Kaserli Kebab)

Giorgos Tsoulis — Sun, 25 Jun 2023 06:56:48 +0000

This oriental recipe combines the best of both worlds—succulent beef and lamb kebabs encasing a molten core of delicious melted cheese. Cheese lovers and kebab enthusiasts alike will be captivated by this recipe.

This recipe is made with Kasseri cheese, one of the most popular Greek cheeses. It’s produced in the north-west regions of Greece, it has a semi-hard texture and is primarily made with sheep’s milk. It has a mild savory flavor and it melts beautifully and therefore a great fit for this recipe. If you don’t have Kasseri cheese in your pantry, you can substitute it with mozzarella, asiago or pecorino romano.

Kaserli kebabs are more than just a meal; they are an experience that will linger in your memory and have you yearning for their exquisite flavors time and time again.

Please find below the recipe for these delicious cheese-stuffed kebabs.

Kebab with Greek Kasseri Cheese – Kaserli

An oriental recipe that we all love, delicious kasserli kebab! A kebab stuffed with kasseri, for cheese lovers and not only. Try it out!

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 30

Chilling Time 1

Total Time 1 40

Servings servings

Author Giorgos Tsoulis

Ingredients

For kaserli kebab:

500 g minced beef twice minced
500 g minced lamb twice minced
1 onion finely chopped
1 tbsp tomato paste
1/2 bunch parsley finely chopped
2 tsp salt
2 tsp pepper
1/2 tsp cumin
1/2 tsp chili flakes
1/2 tsp fenugreek
1/2 tsp dried oregano
300 g kasseri cheese grated

To serve:

souvlaki wraps
roasted tomatoes
onion sliced
tzatziki sauce
parsley
French fries

US Customary – Metric

Instructions

In a bowl, add all the ingredients for the kebabs, except the kasseri cheese and mix them well, until the mixture is even.
Cover the bowl with plastic wrap and put in the fridge for 1 hour, so that the mixture thickens.
Take a portion of the mixture, press it slightly with your hands, so that it gets a rectangular shape, and put some kasseri cheese on top. Shape the minced meat around the kasseri cheese, to cover it completely and form a kebab.
Repeat the same process with the rest of the mixture and pass the kebabs through skewers, unless you want to leave them as they are.
Place a pan or a grill pan over medium to high heat. Once heated, add a little olive oil and cook the kebabs for 4-5 minutes on each side, until golden brown and completely cooked.
Serve the kaserli kebabs with souvlaki wraps, roasted tomatoes, onion, tzatziki sauce, parsley and French fries.

Notes

The post Cheese-Stuffed Kebabs (Kaserli Kebab) appeared first on Chef's Pencil.

Lamb Giouvetsi: Greek Lamb Stew w/ Yogurt & Orzo

Giorgos Tsoulis — Wed, 31 May 2023 07:09:47 +0000

This lamb stew is a harmonious symphony of flavors, combining succulent lamb, creamy yogurt, and delicate orzo to create a culinary masterpiece that will delight your senses.

It is a variation of giouvetsi, a traditional Greek dish, which is usually made with beef, but it can also be prepared with lamb even chicken. The lamb version of giouvetsi, also known as giouvetsaki, is a Greek Easter specialty, though it can be enjoyed year-round.

As you gather around the table and take that first spoonful, the flavors will transport you to the sun-drenched hills of Greece. The medley of tastes dancing across your palate makes this dish more than a meal; it’s a sensory experience that captures the essence of Greek hospitality and culinary tradition.

Indulge in the richness of Greek cuisine and let this extraordinary lamb stew transport you to a world of warmth, flavor, and tradition.

Enjoy this delicious Greek lamb stew with yogurt and orzo by Greek celebrity chef Giorgos Tsoulis.

Lamb Giouvetsi: Greek Lamb Stew w/ Yogurt & Orzo

An aromatic Greek lamb stew with yogurt and orzo baked in the oven. An amazing dish and a special variation of the classic Greek giouvetsi!

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 2

Total Time 2 9

Servings servings

Author Giorgos Tsoulis

Ingredients

700 g lamb cubed
1 tbsp allspice
2 bay leaves
1 sprig rosemary
4 medium eggs
1200 g strained yogurt
3 tbsp all-purpose flour
400 ml broth from boiling the lamb
200 g orzo
salt
pepper

US Customary – Metric

Instructions

Place a large pot over a low heat. Wash the lamb thoroughly, place it in the pot, add enough water to cover the lamb, the allspice, bay leaves, and rosemary. Season with salt and pepper and boil until the lamb is soft, skimming every now and then.
Preheat the oven to 200 °C (390 °F) on fan mode.
Once the lamb is ready, retain 400 ml (1 1/2 cups) of the broth and place the lamb in an ovenproof dish, big enough for it all to fit nicely.
In a bowl, mix the eggs, yogurt, flour and the retained broth very well with a hand whisk until the mixture is even.
Add the orzo, season with salt and pepper, stir well and pour the mixture over the meat.
Bake for 50-60 minutes and then serve.

Notes

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Rack of Lamb with Lamb Pâté & Sea Herb Coulis

Deni Srdoč — Thu, 04 May 2023 10:41:00 +0000

This sophisticated lamb recipe was provided by Chef Deni Srdoč, Croatia’s youngest Michelin-Star Chef. He is the Head Chef of Draga di Lovrana located in the beautiful Kvarner region of Croatia.

This recipe is one of his signature dishes that celebrates his Krk Island roots. Recipe published with the help of the Croatian National Tourist Board.

Rack of Lamb with Lamb Pâté & Sea Herb Coulis

Course Appetizer

Cuisine International

Prep Time 45

Cook Time 45

Total Time 1 30

Servings servings

Author Deni Srdoč

Ingredients

Island kirk lamb:

2 lbs French lamb rack
1 ¾ oz butter
1/3 tsp salt
1 tbsp sunflower oil
1 tsp pepper
2 bay leafs
1 sprig thyme
1 sprig rosemary

Lamb liver pate:

3 ½ oz lamb liver
2 oz butter
1/2 oz chopped onions
1/2 tsp pepper
1/3 tsp dried garlic
1 tsp dried thyme
10 tsp dried marjoram
1/5 tsp dried juniper berries
1/2 tsp dried allspice
2 ⅓ tbsp vermouth
2 ⅓ tbsp sweet wine
1 ⅔ oz eggs
2 ⅓ tbsp heavy cream
2 tbsp flour
1/2 tsp salt

Crisp:

2 ½ tsp flour
2/5 tsp butter
1/8 tsp salt
1/3 tsp powdered sugar
1 tsp egg whites

Sea kale "Na Pandelu":

9 oz sea kale
3 ½ oz potatoes
1 oz butter
1 ½ tbsp olive oil
1 ⅕ tsp salt
2 tsp pepper
2/3 tsp garlic

Sea herb coulis:

1 tsp rock samphire
1/2 tbsp sea beet
1 tsp salicornia
0.08 tsp salt
1 tsp olive ol
1 ⅓ tbsp water
1/2 tsp vegetable emulsifier

Salted anchovy mayonnaise:

10 pieces salted anchovies fillets
1 ⅓ tbsp eggs
1/2 cup sunflower oil

Lamb sauce:

lamb bones
lamb trimmings
3/4 oz onions
1 ½ oz carrot
1 ⅔ tsp garlic
1 ½ oz celery root
1/3 tsp salt
2 ½ tbsp butter
1/2 tsp pepper
4/5 cup white wine

Plating and presentation:

sea kale leaves
a handful wild herbs and flowers
fermented sea kale leaf in wine marc
salted anchovy fillet
blanched sea herbs

US Customary – Metric

Instructions

How to Cook Island Krk Lamb:

Clean and trim the lamb back of the French rack. The bones and trimmings will be used for the sauce.
Wrap the meat in foil and vacuum it.
Cook it sous vide at 54°C/ 130°F for 30 minutes.
Before serving, heat the pan with oil and put the lamb back, skin side down, to get a golden crust. Then, flip it and add butter and the herbs, after which you baste it for a minute.
Let it rest for 5 minutes and then cut off the outer parts.

How to Cook Lamb Liver Paté:

Put all the ingredients together in a thermomix and then mix them at the highest speed until they form a homogeneous mixture.
Put the mixture through the chinois strainer.
Vacuum it and cook it sous vide at 96 °C/200°F until the temperature of the mixture is at 80 °C/ 175° F.
When it is cooked, put it in ice water and then in a mixer. Mix it until you get a creamy paté.
Before the serving, put it in a pastry bag and then, squeeze it out in the length of the crisp. Decorate the liver pate with the wild herbs and flowers. Set it on the crisp.

How to Make the Crisp:

Put all the ingredients together in a bowl and mix them until you get a smooth texture.
Use a little pastry spatula to spread it on a silpat using a form.
Bake it at 190 °C/ 375° F until it turns a golden color.

How to Cook Sea Kale “Na Padelu”:

Cut the sea kale into small pieces and cook it in water until it is soft.
Peel and cut the potatoes into small pieces and cook them until they are cooked.
Put the aluminum pan at high heat and add olive oil and garlic. After 10 seconds, add the sea kale and potatoes, and mash them together.
Add butter, salt and pepper, and cook until you get a beautiful side dish.
For the serving of the sea kale when it is hot, make a ball shape and toss it in the dried pulverized sea kale leaves.

How to Make Sea Herb Coulis:

Put all the ingredients together in the thermomix and blend them at the highest speed until you get a smooth coulis.
Before serving, keep it refrigerated.

How to Make Salted Anchovy Mayonnaise:

Mix the eggs and anchovies with a stick hand blender until you receive a smooth texture.
Add, little by little, the oil until you get a mayonnaise texture.
Keep refrigerated until serving.

How to Make the Lamb Sauce:

Roast the trimmings and the bones together with the vegetables which are cut into small pieces, until you get a golden brown color.
Take it out of the oven and put it on the stove at the highest heat and deglaze it with white wine.
When the alcohol has evaporated, put all the bones and the sauce in a pot.
Add water so that the bones are covered and cook for two hours.
After that, strain and reduce it until you get a nice and thick sauce.
Before serving, add butter, salt and pepper.

Presentation:

First, put the liver paté in a small and high plate. Beneath the paté is the crisp and on top of the pate are beautiful wild herbs and flowers.
For the main plate, take the fermented sea kale and put it on the right side of the plate. On top of it, we put the sea kale ball. On the left side, we plate the lamb with its skin side up and parallel to the sea kale.
Between those two, we make a beautiful dot of salted anchovies mayonnaise and on top of it, we put a small fillet.
Between the salted anchovies mayonnaise and the lamb back we put the lamb sauce, and between the salted anchovies mayonnaise and the sea kale we put the sea herbs coulis.
We decorate the plate a little with blanched sea herbs.

Notes

The post Rack of Lamb with Lamb Pâté & Sea Herb Coulis appeared first on Chef's Pencil.

These Leg of Lamb Recipes Make a Perfectly Delicious Spring Meal

Julie Zawadzki — Mon, 03 Apr 2023 16:04:21 +0000

The hearty and flavorful leg of lamb is a cut of meat that deserves a spot in your recipe arsenal. With its tender texture and rich taste, lamb is a versatile ingredient that pairs perfectly with a wide variety of vegetables and seasonings.

Lamb has been a dietary staple for centuries in many parts of the world, including the Mediterranean, the Middle East, the UK, New Zealand, Australia, and so on.

A leg of lamb is a popular choice for springtime meals and Easter celebrations, and you can do a lot with it, such as roasting, grilling, and braising, but also stews and casseroles.

Cold lamb is an excellent ingredient for sandwiches and other quick meals as well, so don’t worry about a leg of lamb being too much for the family. Prepare one for your Sunday dinner, and use the leftovers over the following days in sandwiches, salads, and such.

From classic herb-roasted leg of lamb to bold Middle Eastern-inspired dishes, there’s a recipe out there for everyone. We selected some amazing ones to get you started, so make sure you add leg of lamb to your shopping list this spring.

1. Boneless Leg of Lamb Stuffed with Prunes & Chestnuts

You’ll need to ask the butcher to remove the bone from for this recipe – or maybe you can find boneless leg of lamb at your supermarket. The reason why it’s important to have a boneless leg is because you will be stuffing it with a delicious mixture of prunes and chestnuts.

You should also marinate the meat overnight in a marinade that contains olive oil, lemon juice, and herbs such as oregano, rosemary, and mint.

Once you completed these essential steps, all that’s left is to roast the leg of lamb to your desired level of doneness. This Greek-inspired recipe pairs very well with rice pilaf or couscous, and with tzatziki.

View recipe

2. Braised Lamb Shanks with Creamy Polenta

This Italian recipe is both comforting and refined – and, on top of that, it’s easy to make.

Once you’ve browned the lamb shanks and veggies with some red wine for extra flavor, you simply add everything to a braising pan and pop it in the oven, covered with foil, to braise slowly for about three hours. When the lamb is almost done, start the polenta, so that it’s nice and hot by the time you take the lamb out of the oven.

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3. Easy Braised Leg of Lamb

One pot dishes are the best, and this one is no exception – perfect for special occasions, but also easy enough to make so that you’re able to put it together on a weekday afternoon. Mediterranean aromatics including rosemary, garlic and thyme, plus tomatoes, carrots, wine, and broth, infuse the meat with flavor and create a delicious sauce.

You can serve the stew with mashed potatoes, couscous, rice, polenta or crusty bread.

View recipe

4. Cinnamon Lamb Stew

Sweet and spicy cinnamon pairs nicely with lamb, while the tomatoes and red wine add acidity and depth to the dish. Don’t skip the meat browning step, as it’s probably the most important one, taste-wise. This hearty stew is excellent with couscous or brown rice.

View recipe

5. Greek Style Roasted Lamb

The leg of lamb is cooked whole in this recipe, so it’s really important that you marinate it properly (for at least a few hours or up to two days). Another crucial step is to bring the meat back to room temperature before popping it in the oven, and to use a roasting pan with a rack.

A garlic butter-herb-mustard rub will help create a delicious crust and keep the meat juicy and tender. Total roasting time is approx 2 hours and 15 minutes. You can also add potatoes to the pan and make it into a full meal.

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6. Grilled Leg of Lamb with Goat’s Cheese and Herb Salad

This leg of lamb recipe truly spells spring – the lamb is deboned, butterflied and marinated, then is cooked rapidly at high temperature, in the oven, using the braise burner. A fresh and fragrant salad of herbs, arugula, and goat’s cheese is the perfect accompaniment for the juicy and tender meat.

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7. Harissa Roasted Leg of American Lamb

Harrisa paste, garlic, shallots, preserved lemon, yogurt and various herbs and spices are used for the marinade – just make sure you score all the sides of the leg to allow flavors to infuse the meat. Lather the marinade generously on the leg of lamb, and roast it in the oven, alongside your favorite veggies.

When the internal temperature at the thickest end of the leg reaches 130-135 degrees F, the roast is done.

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8. Herb-and-Honey-Mustard-Crusted Leg of Lamb

Crusty on the outside and juicy on the inside, this leg of lamb recipe is a showstopper. The sweet, spicy and fragrant marinade that contains Dijon mustard, lavender honey and herbs is used both on the inside and outside of the meat, making it extra flavorful. And don’t worry if you don’t have Dijon mustard in your pantry as you can try these Dijon mustard substitutes instead.

And, if you don’t finish the lamb in one sitting, don’t worry – sandwiches with thinly sliced meat will be delicious the next day.

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9. Herbed Leg of Lamb with Olive Butter and Roasted Tomatoes

A dressing made of shallots, garlic, herbs, Dijon mustard, olive oil and butter is used to coat the butterflied leg of lamb on all sides. The meat is then rolled up and refrigerated overnight – so you can imagine how amazing the finished dish will taste.

Once the lamb is roasted and rested, all you have to do is quickly roast some cherry tomatoes that serve as a sweet and tangy garnish, alongside some olive butter.

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10. Instant Pot Leg of Lamb

Instant pots are very popular right now, and the truth is that they can be quite useful. For this recipe, you brown the meat and the veggies, then use the pressure cooker setting of the instant pot for melt in your mouth tender lamb.

Don’t despair if you don’t own an instant pot: you can do pretty much the same thing using a Dutch oven on the stove top. It might take a little bit longer to cook, but the results will be just as delicious.

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11. Madhur Jaffrey’s Spiced Yogurt Leg of Lamb

Bursting with flavors, Madhur Jaffrey’s leg of lamb recipe contains garlic, ginger, cumin, coriander, and garam masala, among other spices. The meat is marinated in yogurt and spices, than roasted on a thickly sliced layer of onions. It’s amazing with some naan to help you scoop up the sauce.

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12. Pear-Marinated Roast Leg of Lamb

This surprising and sophisticated recipe combines pears and lamb, and it’s inspired by Corey Lee, a famous San Francisco chef. It’s the recipe to make for a dinner party, as it’s very impressive yet pretty easy to make. The meat is rested overnight in olive oil infused with herbs and an Asian pear – the next day, you simply have to brown and roast it.

Serve with a spring salad and your favorite potato dish.

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13. Red Wine Garlic Roasted Leg of Lamb

Brined with red wine and herbs, and roasted with extra garlic, this leg of lamb recipe will satisfy even picky eaters. Keeping the leg of lamb in the brine for 24 hours ensures extra juicy and tender meat.

The garlic is then stuffed in incisions made all the way to the bone, which means that you get to enjoy the garlicky taste in every bite.

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14. Roast Leg of American Lamb with Potatoes & Lemon

American lamb is known to be less gamey compared to lamb from other parts of the world, but don’t worry of you can’t find American lamb at your local market – this recipe is just as good with any leg of lamb. The important thing is to season the meat properly, stuff it with garlic cloves, and rest it overnight.

Then, you simply roast it on a layer of Yukon potatoes slathered in spices, lemon slices, shallots, and olive oil – a nice, satisfying meal.

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15. Roasted Boneless Leg of Lamb with a Red Wine Sauce

Rub the boneless butterflied lamb with a mixture of herbs, lemon zest, and garlic – make sure you cut some of the fat from the inside, but keep the layer of fat on the outside. This will keep the meat juicy and moist. Tie the roast back together using kitchen twine, and refrigerate it for at least a few hours before roasting it.

The red wine sauce, made with lamb dripping and fresh herbs, is the cherry on top.

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16. Rosemary and Apricot-Stuffed Leg of Lamb

The marinated meat is stuffed with a mixture or breadcrumbs, apricots, shallots, walnuts, and herbs, resulting in a rich and nutty roast, with sweet hints and fresh and tangy notes from the white wine used in the marinade. Serve with potatoes, greens and gravy.

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17. Saffron and Cinnamon Lamb Leg Ragu

This rich, luxurious lamb recipe bets on warm spices like cinnamon and saffron. The meat is cooked slowly in a dressing made with sweet wine, onion, garlic and herbs, until the meat falls off the bone. The sauce is then reduced and returned to the shredded meat.

You can serve it with polenta or with other side dishes such as risotto, couscous, or even pasta.

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18. Savoury Lamb Chop Casserole

An oven baked casserole that’s perfect in any season, warmed by aromatics and sweet tomatoes – start the dish on the stove top, by browning the meat and frying the veggies, and finish it off in the oven. It’s done when the meat falls off the bone.

You can serve it with mashed potatoes, french fries, rice, or other such side dishes.

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19. Slow Cooker Leg Of Lamb

This recipe allows the leg of lamb to cook slowly, at low temperature, until the meat is fork tender. The combination of flavors (rosemary, garlic, lemon, and white wine) give the entire dish a bright, fresh taste. Potatoes are also added to the slow cooker, so you’ll end up with a full meal.

If you really want to try this recipe and you don’t own a slow cooker, use an oven dish with a lid that fits perfectly, to prevent the juices from escaping, and keep the oven on a very low setting.

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20. Slow Roasted Boneless Leg of Lamb

The leg of lamb is seasoned with citrus, herbs and garlic, and roasted slowly for four hours in white wine and chicken stock, which keeps the meat juicy and tender. Don’t skip the fragrant gremolata dressing, which adds a zing to the recipe.

The succulent meat pairs perfectly with oven roasted potatoes, or, why not warm up some pita bread and serve with tzatziki.

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21. Bulgarian Lamb Leg Baked with Rice

Fall-apart-tender lamb and a delicious rice side dish with a twist – this recipe is a very serious contender for your Easter feast. The meat is cooked in a marinade that contains mint, parsley, spring onion and garlic, and hot peppers.

The rice pilaf dish contains carrots and spinach, and it’s topped with a Greek yogurt and egg mixture that gets golden and bubbly in the oven. But that’s not all, because there’s even more flavor from the celery purée that accompanies the meat and rice.

For more Bulgarian dishes, check out our round-up of the most popular Bulgarian foods.

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22. Slow-Cooked Moroccan Leg of Lamb

Turmeric, cumin, coriander, and smoked paprika, and other spices, are used to season the leg of lamb, which is then roasted in the oven for around four hours.

Garnish the meat with some fresh mint and coriander, and serve it with hummus, fresh pita bread, a nice salad, and some yogurt dressing for a veritable Moroccan feast.

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23. Slowly Braised Lamb Leg in Red Wine

Lamb is perfect for slow cooking, as the meat retains some bite and structure even after hours in the oven, while still being extremely tender and juicy. In this recipe, a leg of lamb is braised for four hours in a red wine, beef stock and tomato juice, with all sorts of seasoning and veggies. The end result is delicious meat in a hearty, comforting sauce. Mashed potatoes are the ideal side dish.

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24. Slow-Roasted Lamb Leg in Tomato Mushroom Sauce

Earthy mushrooms are a great pairing with the grassy, robust flavor of lamb – and the sauce contains many other delicious ingredients, such as garlic, onions, carrots, tomatoes, and white wine, plus herbs and seasoning.

The leg of lamb is braised slowly with all these ingredients, and served with potatoes or other veggies, alongside the amazing sauce that forms while the meat cooks.

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25. Spanish-Style Barbecue Leg of Lamb

Chorizo sausage and dry sherry add spiciness and sweet and tangy notes to the lamb. Marinate it for a few hours before cooking, then roast it uncovered, which will help it develop a crunchy and delicious crust. Sweet green veggies, such as peas, are a great side dish for this lamb recipe.

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26. Tuscan Style Roast Leg of Lamb

Citrus, garlic and rosemary are the principal flavors in this Tuscan-inspired recipe. The leg of lamb gets slathered in a fragrant paste containing the aforementioned ingredients, plus other seasoning, and is refrigerated for a few hours, or, even better, overnight, then is roasted to medium rare.

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27. Ultimate Leg of Lamb Recipe

This recipe requires few ingredients and bets mainly on the meat itself, plenty of garlic and seasoning, and a delicious mint and yogurt dipping sauce that elevates and brightens the fatty meat. Roast the leg of lamb uncovered, to maximize the crunchiness factor, but pay attention to cooking times to avoid drying out the meat.

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28. Stuffed Rotisserie Leg Of Lamb with Spinach, Feta & Walnuts

A creative take on the leg of lamb, this recipe uses spinach, feta, and walnuts as a stuffing (plus some other ingredients such as mint, parsley, and lemon zest). The end result is a meat thoroughly infused with flavor, elevated by the salty-nutty stuffing.

The recipe suggests using the rotisserie attachment, but if your oven doesn’t have one, you can braise the meat, turning it a few times during cooking, or you could use the oven fan with both upper and lower heat on.

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If you have never tried lamb before, check out this article to discover what does lamb taste like. Also, make sure to check out this guide on the best roasted lamb recipes.

The post These Leg of Lamb Recipes Make a Perfectly Delicious Spring Meal appeared first on Chef's Pencil.