Any Favourite Lamb dishes?

Primeggister1

Just wondering how anyone out there enjoys their lamb. What cut, seasoning and cooking method?

Happy EGGING everyone!

Can't wait until the weekend.

Marc

egret

I've received a lot of rave reviews over this one for loin chops :

Lamb Loin Chops

8 (1-1/2 inch thick) loin Lamb Chops

Marinade:

3 T. fresh squeezed Lemon Juice
2 T. Honey
2 T. Red Wine Vinegar
2 tsp. dried Oregano (crumbled)
1 tsp. dried Rosemary (crumbled)
1 tsp. minced Garlic
1 tsp. coarse Salt
10 T. Vegetable Oil
2 T. Olive Oil

Preparation directions:

Mix all marinade ingredients in a small bowl. Trim chops of most of the fat and transfer them to a large ziplock bag. Pour marinade in bag, seal and refrigerate several hours, or overnight.

Cooking instructions:

Remove chops from marinade and pour marinade into a small saucepan. Reduce marinade over medium-high heat until there’s about 1/4-1/2 cup remaining.
Meanwhile, stabilize egg at 400-450 degrees with a raised grid. Cook chops, turning once or twice until internal temperature is 125 degrees (rare).
Place chops on a serving tray and pour on reduced marinade.

fishlessman

ground raw with some minced onions spread on some pita bread, seared on the outside whlie keeping it rare on the inside, sfeeha meatpies wraped in pizza dough cooked and covered with an apricot chutney, kebobs skewered on rosemary branches mer rare, lamb and guinness stew, lamb is good lots of ways

gdenby

All lamb parts are favorites of my wife and I. Can't say there has been any method of preparation that we haven't enjoyed, but a boneless leg, tied, and crusted with a crushed pistachio, lemon zest, rosemary and olive oil paste (salt and pepper), roasted direct, raised grill in the Egg with dome around 375 has been most delightful.

The only down side to lamb for us is that an organic producer has been at the local farmer's market for the last year or so. The lamb is much superior in flavor and texture from what we get from the super markets. The price, however, is $x2. :( Oh, well, guess one gets what one pays for.

Richard Fl

Tandoori works with chicken or lamb for me. the lamb leg cut and marinated is great.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=490741&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=721499&catid=1

Make some naan bread and have a great meal.

BobS

It is hard to go wrong with lamb!

I do not have any formal recipes, but here are two general descriptions.

Braised Lamb Shanks:
I brown the shanks on the Egg, with some wood for flavor (I like pecan) and then braise them in red wine

For the wine braise, I sautee about a cop of chopped onions, carrots, and celery and then deglaze the pan with red wine (usually a whole bottle). Let that boil about 10 minutes to reduce a bit and then add the shanks.

Cook at a simmer (inside or on the Egg) for about two hours until the meat is falling off the bone.

Add S&P, garlic and things like bay leaves to your taste.








Stuffed Breast of Lamb (think bone in lamb brisket).

Stuff it any way you like -- bread stuffing or a mixture like ground lamb, spinach and fetta. Slow cook until well done (needs to cook just like a regular brisket)

Buckethead

Simple easy
Chops
Italian seasoning (purchased big jar at Costco)
Extra Rosemerry dry, crumble
Olive oil
make a paste with the herbs and olive oil and spread liberally on the chops both sides for two hrs.
get your fire to appx 600 and place a cast iron skillet on the grill grate. Let the pan get hot.
Sear chops to 125 internal temp, remove chops and pan from egg. Place chops on plate. Deglaze pan with red wine (6oz appx) finish with room temp butter two table spoons. Pour sauce over chops. Perfect everytime.
Herb lamb chops with Cabernet Butter Sauce.
PS I learned that if you want to make a great sauce many times your best flavorings are dripped on the fire and not captured!
Good Luck Doug

Florida Grillin Girl

I made some lamb burgers that were awesome. The feta sauce and fresh mint really work great with lamb. This is the post of the recipe.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=932234&catid=1#

MemphisQue

Wow that looks good. I need to try that one day.

Primeggister1

Now that sounds awesome! My family raises our own lamb, I am very lucky. :woohoo:

Little Steven

Marc,

Don't know if you like Indian or if you tried my Rogan Gosht in Niagara but this is close to what I did. I used more, maybe too many, chilis.
Spices 13 green cardamom
3 cloves
3 small pieces cassia bark
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon coriander ground
1 teaspoon cumin ground
Spices 21 tablespoon garam masala
2 teaspoons paprika
1/8 teaspoon red food colouring powder
DirectionsMix the lamb and yoghurt, spice 1 and salt. Let stand for 6 hours minimum or overnight.
Put onion, ginger, garlic and tomato into blender, and pure.
Melt ghee in a pan, and add the onion puree. Put the lamb mixture into a separate pan (without ghee). Cook both for about 20-30 minutes. Salt to taste, and stir the meat occasionally to prevent sticking.
Combine the two mixtures and cook for a further half hour or so, until the meat is quite tender.
Add spices 2, and fresh coriander. Mix well and cook for a further 5 minutes, then serve.
If at any time the curry gets too dry, add a little water. Alternatively, after both meat and pure have been fried, they can be put in a casserole dish in the oven preheated to 365F (190C) and baked for 45 minutes. Add spices 2 and cook for further 10-15 minutes. Add fresh coriander and serve.

Steve

c tredwell

I did chops tonite---
1 T warmed curry powder
3 T veg oil
3 T cider vinegar
3 T honey
1.5 tsp gran garlic
1.5 tsp kosher salt
.75 tsp ground pepper

warm curry powder in sauce pan till aromatic (30 sec)
add rest, bring to a boil then cool. Brush chops with mixture, direct 400F 3-4 min per side for med rare-
a family favorite- simple and good!