LAMB WITH CHIANTI VINAIGRETTE

INGREDIENTS:

• 4 to 6 lamb rib or loin chops
• 2 cups Chianti (or other red wine)
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning

DIRECTIONS

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. Season the lamb with salt and pepper.
3. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
4. Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.
5. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
6. I like the tanginess of the reduced wine with the lamb.

HELPFUL HINTS:

• Serve hot, and with sliced crusty bread.

Submitted by: Sean S.

STUFFED LEG OF LAMB

INGREDIENTS:

• 1 boneless leg of lamb (butterflied and lightly pounded) about 3-4 pounds
• 1/2 cup sliced onion
• 1 cup sliced celery
• 1 cup shredded carrot
• 1/2 cup chopped capicollo ham
• 3 tbsp. butter
• sage
• 2 tbsp. breadcrumbs
• 1 egg
• chopped parsley
• 1/2 lemon, juiced
• 3 ounce red wine
• 2 teaspoon minced garlic.

DIRECTIONS:

1. Season the meat with the salt, pepper, garlic and some sage.
2. Sauté in the butter all of the vegetables and the capicollo, season, remove from heat and add the breadcrumbs, egg and parsley.
3. Place the stuffing  in the center of the lamb leg and roll up both ends.
4. Secure with butcher's twine.
5. Rub the meat with little olive oil, lemon juice, salt and pepper.
6. First sear the rolled lamb leg in a cast iron pan on the stove, then place it in a preheated oven and roast for approximately 1 hour at 475 F. or until the internal temperature reaches 160 F.
7. When you remove the lamb from the pan, pour the wine in and scrape the bottom, reduce slightly and strain.
8. Use the resulting sauce to pour over the lamb after slicing it.
9. Serve the stuffed lamb leg with ratatouille and orzo. (Orzo is rice-shaped pasta noodle.).

HELPFUL HINTS:

• Serve with your favourite wine.

Submitted by: Cindy L.

FIVE SPICE LAMB BURGERS

INGREDIENTS:

• 2 lb. ground lamb
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tbsp five spice powder
• 1 egg yolk
• 1/2 tbsp ginger, minced
• salt
• pepper

To Assemble:

• 4 buns
• 1 ripe tomato, sliced
• Five Spiced Aioli
• Cucumber Relish

Cucumber Relish:

• 1 tsp coriander seeds
• 1 tbsp vegetable oil
• ½ red onion, small dice
• 1 red finger chili, seeded and diced
• 1/4 cup white wine vinegar
• 1/4 cup sugar
• 1 English cucumber, seeded and diced
• ½ bunch mint, leaves picked and coarsely chopped
• salt

• 1/2 cup mayonnaise
• juice of 1 lime
• 2 tsp five spice powder

• 2 sweet onions, cut in half and sliced thinly on a mandolin
• vegetable oil, for frying
• ¼ - ½ cup cornstarch
• Five spice powder
• salt

Lamb Burgers

1. Place all ingredients, in a bowl and mix well.
2. Form 4, 8 oz burgers.
3. Place in fridge for 1 hour to allow flavours to infuse.
4. Heat grill.
5. Grill burgers until cooked through.

To Assemble:

1. Toast buns on grill.
2. Serve on toasted bun with Five Spice Aioli, Pickled Cucumber Relish and sliced tomato.

Cucumber Relish:

1. In a sauté pan, toast coriander seeds over medium to high heat.
2. Add oil and sweat red onions until translucent.
3. Add chili and stir.
4. Add white wine vinegar.
5. Add sugar, stir and allow to dissolve.
6. Add cucumber, cook for 5-7 minutes over medium heat and reduce slightly achieving a light glaze consistency.
7. Season with salt and cool.
8. Add mint and incorporate.

Five Spice Aioli:

1. In a small bowl, mix mayonnaise, lime juice and five spice powder.
2. Refrigerate until use.

Crispy Onions:

1. Soak onions in cold water for 10 minutes.
2. In a large wide bottomed pot, heat vegetable oil to 365F.
3. Prepare a tray lined with paper towel.
4. Drain onions and dry well in a kitchen towel.
5. Dredge onions lightly in cornstarch and fry in batches.
6. Move onions around while frying to prevent clumping.
7. Remove onions, place on tray just before turning brown, as onions will continue to colour after removing.
8. Season with five spice powder and salt.

Submitted by: R.B.

STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE

• 1/2 cup coarsely chopped prunes
• 1/4 cup currants
• 2 tablespoons creme de cassis liqueur
•  
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
•  
• 1 (4 pound) boneless leg of lamb, rolled and tied
• 1/2 cup chopped roasted and salted almonds
• 2 tablespoons chopped fresh mint
• 3 cloves garlic, cut into thirds
• 2 tablespoons olive oil
•  
• 1/2 cup balsamic vinegar
• 5 tablespoons butter
• 3 tablespoons honey
• 1/3 cup thinly sliced, stemmed Calimyrna figs
• 5 teaspoons chopped fresh basil
•  
• 6 leaves mint
• 6 leaves basil

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Submitted by: Rachel H.

ROAST LEG OF LAMB

INGREDIENTS:

• 6 pounds leg of lamb
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon vegetable oil

1. Place roast on a rack in a shallow roasting pan.
2. Cut 12-14 slits 1/2 in. deep in roast.
3. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits.
4. Brush roast with oil; rub with remaining herb mixture.
5. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;).
6. Let stand 10-15 minutes before slicing.

Submitted by: Irene E.

Lamb Carvery Leg with Fresh Herb and Bacon Stuffing

IServes 6

• 1 carvery leg of lamb, about 1.5kg
• 4 pitted prunes or 8 dried apricot halves
• 2 rashers bacon, rind removed
• 2 tsp minced garlic
• Grated rind of 1 lemon
• 2 Tbsp each chopped fresh parsley and mint
• ½ - ¾ cup soft breadcrumbs
• 1 Tbsp tahini or apricot jam

1. Trim any pockets of fat from the lamb but leave the skin cover intact. Place skin-side down on a chopping board and season with salt and pepper.
2. Finely chop the prunes or apricots and dice the bacon. Mix with garlic, lemon rind, herbs, breadcrumbs and tahini or apricot jam. (If the tahini is very thick, add 1 Tbsp water to the stuffing.)
3. Spread the stuffing evenly over the boned surfaces. Roll up and secure with small skewers, or tie with string. Place on a rack, join-side down, in a roasting tin.
4. Roast at 180°C for about 2 ¼ hours or until cooked when tested. Pierce with a skewer to see if the juices are pink but clear. If not, continue to cook for a further 15 minutes.
5. Allow the lamb to stand in a warm place for 15 minutes before carving. (Resting ensures the meat is relaxed and so is tender and juicy when carved.)

Submitted by - Karen D.

Sichuan Spiced Loin Lamb Chops

• 8 loin lamb chops (2 inches thick; 6 to 8 ounces each)
• 2 teaspoon ground Sichuan peppercorns
• 1 teaspoon ground coriander
• 1 teaspoon coarse salt
• 1 teaspoon white pepper
• 1/2 teaspoon Chinese five-spice powder
• 2 tablespoons Asian (dark) sesame oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Chili-Mint Jelly (recipe is after instructions)
• Trim the excess fat off the chops, and arrange the chops in a baking dish.
• Combine the Sichuan peppercorns, coriander, salt, pepper, and five-spice powder in a small bowl and stir to mix.
• Sprinkle this rub over the chops on both sides, patting it on with your fingertips.
• Brush the chops on both sides with the sesame oil.
• Sprinkle with the garlic and cilantro, again patting it on with your fingertips.
• Let the lamb marinate in the refrigerator, covered, for 30 minutes to 1 hour.
• When ready to cook, brush and oil the grill grate.
• Place the chops on the hot grate and grill until cooked to taste, 4 to 8 minutes per side for medium-rare. Rotate the chops 90 degrees after 2 minutes to create an attractive crosshatch of grill marks. Turn the chops on their edges for 1 to 2 minutes to grill them.
• Transfer the chops to plates or a platter and let rest for 3 minutes, then serve with the Chili-Mint Jelly.

Chili-Mint Jelly

• 3/4 cup mint jelly
• 2 to 3 tablespoons sambal oelek
• 1 tablespoon distilled white vinegar.
• NOTE: Sambal oelek, a fiery Indonesian chili paste, is available at Asian markets and many gourmet shops. You can substitute Vietnamese or Thai chili paste or even your favourite North American chili jelly or hot sauce. [ Top ]

Saffron-Lemon Shish Kabobs

For the Lamb and Marinade:

• 1-1/2 pounds boneless leg or shoulder of lamb
• 1/2 teaspoon saffron threads
• 1 tablespoon warm water
• 1/4 cup lemon juice
• 2 strips lemon zest (1/2 by 1 inch each)
• 1 teaspoon coarse salt, plus more for seasoning the kabobs
• 1/2 teaspoon black pepper, plus more for seasoning the kabobs
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 bay leaves

For the Vegetables:

• 1 large onion
• 1 large red bell pepper
• 1 large green bell pepper

For the Basting Mixture:

• 1/4 teaspoon saffron threads
• 1 tablespoon warm water
• 4 tablespoons (1/2 stick) butter, cut into 1/2 -inch slices
• 2 tablespoons lemon juice
• Black pepper

1. Rinse the lamb under cold running water and blot dry with paper towels. Cut the meat into 1-inch cubes. Don't trim away too much fat -- it will help keep the kabobs moist while they grill.
2. Prepare the marinade: Use your fingers to crumble the saffron into a large nonreactive mixing bowl. Add the water and let stand for 5 minutes.
3. Add the lemon juice and zest, 1 teaspoon salt, 1/2 teaspoon pepper, the chopped onion, and garlic and stir until the salt is dissolved. Add the oil, bay leaves, and lamb cubes and toss to mix. Let the lamb marinate in this mixture, covered, in the refrigerator, for as few as 4 hours or as long as overnight -- the lover you marinate, the richer the flavour will be. Stir the lamb every few hours to ensure even marinating.
4. Prepare the vegetables: Cut the onion into 8 chunks. Break each chunk into individual layers. Cut the flesh of the bell peppers off the cores and then cut it into 1-inch cubes.
5. Prepare the basting mixture: Use your fingers to crumble the saffron into a small bowl. Add the water and let stand for 5 minutes. Place the butter and lemon juice in a small nonreactive saucepan. Add the saffron water and cook over medium-low heat until the butter is melted, about 3 minutes. Season with pepper to taste.
6. When ready to cook, thread one quarter of the lamb chunks onto each of the 4 skewers, placing pieces of onion and bell pepper between them. Place the kabobs on the hot grate and grill until cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) for Medium-rare. Generously season the kabobs with salt and pepper as they grill, and baste them with the saffron butter mixture.
7. Transfer the kabobs to a platter. Never try to eat the lamb and vegetables directly off the skewer, or you might burn your lips. Rather, slide them off the skewer onto your plate. [ Top ]