Lamb Recipes | Exotic Meats USA

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Recipes

Lamb Recipes

Franca’s Roast Leg of Lamb
Serves 8 to 10

Ingredients:

1 leg of Lamb, 5-1/2 to 6 pounds
4 cloves garlic
2 cups dry white wine such as dry Semillion
3 tablespoons fresh rosemary or 1 tablespoon dried rosemary
1 tablespoon live oil
16 to 20 small red-skinned potatoes, each 1-1/2 to 2 inches diameter
2 teshtmloons each margarine and all-purpose flour
salt and pepper
rosemary springs (optional)

Directions:

1. Trim and discard fat from lamb. Thinly slice 2 cloves of the garlic; make small, shallow cuts in the surface of lame and insert a garlic slice in each.
2. In a large plastic bag set in a pan, combine wine, rosemary, oil, and remaining 2 cloves of garlic (minced or pressed). Add lamb, turning to coat. Seal bag and refrigerate for at least 4 hours or until next day; turn bag over once or twice.
3. Scrub potatoes and cut in half; place in a roasting pan, cut sides down. Place rack in pan. Remove lamb from marinade, reserve marinade. Place lamb on rack and insert a meat thermometer in thickest part. Roast, uncovered, in a 350°F oven until thermometer registers 135°F to 140°F for medium rare (about 2 hours).
4. Transfer lamb and potatoes to a platter and keep warm. Skim and discard fat from pan, if necessary.
5. Place pan over medium heat and add margarine; let stand until melted. Blend in flour. Gradually stir in reserved marinade. Cook, stirring, until sauce is boiling and has thickened; season to taste with salt and pepper.
6. Thinly slice lamb. Serve with potatoes and pass sauce at the table. Garnish with rosemary springs, if desired.

Thanks to: Sunset Light Ways with Beef, Lamb, and Pork

Rack of Lamb with Hot Sweet Mustard
serves 4

Ingredients:

2 8-bone rack of lamb (approximately 1-1/2 pounds each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped shallots or scallions, white part only
¾ cup hot-sweet mustard
4 tablespoons chopped fresh mint
2 tablespoons dry sherry
½ teaspoon freshly ground white pepper

Directions:

1. Preheat the oven to 425°F. Remove and discard the fat covering, known as the cap, from the racks. French-trim the bones of any additional fat, scraping them as clean as possible.
2. Season the racks well with salt and black pepper. In a heavy-bottomed skillet, heat the oil and quickly sear the racks on all sides until nicely browned, about 4 minutes total. Set aside to cool.
3. In a food processor or blender combine the garlic, shallots, mustard, mint, sherry, and white pepper. Process briefly to combine all ingredients—the mixture should be quite thick. Place the lamb in a shallow roasting pan with the mustard mixture.
4. Roast the lamb until meat thermometer inserted thorough thickest part of meat to bone reaches 145°F for medium rare. This should take 20 minutes. Allow the racks to rest 5 minutes before cutting. Serve the racks cut into double chops.

Rack of Lamb with Juniper Sauce
serves 4

Ingredients:

2 racks of lamb (about 1-1/2 pounds each)
1 clove garlic, peeled and halved
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons whole juniper berries, crushed
2 tablespoons water mixed with 4 teaspoons cornstarch

juniper berry basting sauce:
½ cup regular-strength beef broth
½ cup dry red wine
reserved garlic, minced or pressed
1 tablespoon whole juniper berries

Directions:

1. Rub all surfaces of meat with garlic, reserve garlic for use in basting sauce.
2. Make juniper berry basting sauce: In a small pan, heat together beef broth, wine, reserved garlic, and juniper berries. Bring to a boil, reduce heat, and simmer for 10 minutes.
3. Combine salt, pepper, and crushed juniper berries; sprinkle over meat and with your hands, press seasonings into all surfaces.
4. Place roast fat side up, side by side, in a single layer in roasting pan. Bake, uncovered, in a 350°F oven for 20 minutes, then brush with juniper berry basting sauce. Continue roasting, basting 3 or 4 times, for 20-25 minutes longer or until the thermometer registers 145°F for medium rare. Place meat on a platter to keep warm.
5. Skim and discard fat form drippings. Measure remaining basting sauce; then add enough water to make 2 cups. Pour into drippings and stir to free browned bits. Bring to a boil. Add water and cornstarch mixture, stir into boiling sauce, return to a boil, stirring.
6. Serve sauce to be spooned individually onto carved portions of lamb.

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