Ingredients
2 pounds lamb loin (Mine had the bone in, boneless is great too.)
1 teaspoon ground black pepper
1 1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 cup balsamic vinegar
1 teaspoon brown sugar
2 tablespoons olive oil
10 cloves garlic, peeled
1 1/2 teaspoon salt

Instructions
1. Rub lamb with black pepper, red pepper flakes, and oregano.  Cover with plastic wrap and refrigerate for 2 to 8 hours. 

2. Mix brown sugar with balsamic vinegar until sugar is dissolved. 

3. Heat oil in small skillet over medium-low heat.  Add garlic and cook, stirring often, until garlic is very soft.  Remove from skill, cool slightly, then mash with fork.  Return mashed garlic to skillet.  Add balsamic mixture to skillet  and simmer over low heat until sauce reaches the consistency of syrup, about 10 minutes. 

4. Heat oven to 375*F.  Place lamb in small baking dish or roasting pan and cook 12 to 14 minutes or until medium rare. 

5. Remove from oven and baste lamb with sauce.  Let meat rest 10 minutes then baste again with sauce.  Cut into thin slices and serve with extra sauce at the table. 

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Comments
This recipe is from CDKitchen.  Art picked this cut of lamb from the freezer, it’s actually from our first lamb order, and I found this recipe to use.  It was delicious although the lamb loin was super teeny.  This probably would have made a better meal for 2 people instead of 3. 

Ingredients
1 (4 to 5 pound) boneless leg of lamb
5 cloves garlic, peeled and cut into slivers
1/4 cup olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon seasoned salt, such as Emeril’s Essence
16 pita breads
Chopped tomatoes, cucumbers, red onion, feta cheese, etc. 

For the tzatziki sauce
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon fresh oregano, minced
1 teaspoon garlic, minced

Instructions
1. With a sharp knife, make slits across one side of lamb and insert garlic slivers into slits.  Place lamb in a large ziptop bag or plastic container. 

2. In a medium bowl, whisk together oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over lamb and rub evenly across the surface.  Seal bag or container and marinate, refrigerated, for at least 2 hours and up to 6, turning occasionally. 

3. Meanwhile, prepare tzatziki.  Combine all ingredients in small bowl and chill for at least one hour. 

4. Remove lamb from refrigerator and let come to room temperature.  Season lightly on all sides with seasoned salt.  Prepare grill for grilling. 

5. Remove lamb from marinade and place on grill.  Cook, turning occasionally, until meat reaches an internal temperature of 145*F for medium-rare.  Remove from grill and tent with foil.  Let rest 15 minutes before carving. 

6. Thinly slice lamb and serve with pita, vegetables, feta cheese, and tzatziki sauce. 

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Comments
This recipe is from Emeril via Food Network.  I made it quite some time ago, but I’m pretty sure it was tasty and we all enjoyed it!  But I love anything with tzatziki. 

Ingredients
For the goat cheese topping
3 ounces goat cheese
1/4 pound pancetta, diced and cooked until crisp
2 tablespoons marinated sundried tomatoes, diced
1 teaspoon herbes de provence
1 clove garlic, minced

For the red wine sauce
1 cup red wine
1 shallot, finely minced
2 sprigs fresh thyme or rosemary, or one of each
2 cups chicken broth
2 tablespoons butter, cut in four pieces
Salt and pepper

For the lamb
1 1/2 pounds boneless lamb loin, cut into 4 portions
Salt and pepper
1 tablespoon olive oil

Instructions
1. Using a fork, combine goat cheese, pancetta, tomatoes, herbs, and garlic in small bowl.  Chill mixture until ready to use. 

2. Place wine, shallot, and herb in a small saucepan over high heat and bring to a boil. Lower the heat and simmer until the liquid is reduced by half. Add broth, bring to a boil, then lower the heat and let it simmer until reduced to 1/2 cup of liquid. Remove the herb sprigs.

3. Whisk in the butter, 1 piece at a time. The sauce should be glossy and slightly syrupy.  Taste and season with salt and pepper.

4. Season the lamb with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat until almost smoking. Sear the lamb on both sides for a minute or so, to brown, and then reduce the heat and cook each side 3 to 4 minutes longer or until desired doneness is reached. Transfer to a plate and let rest.

5. Top lamb portions with goat cheese mixture then drizzle with red wine sauce. 

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Comments
This recipe is from Delish.  It was definitely delish!  I did feel that there was too much goat cheese topping for the amount of lamb, but that’s easy enough to rectify.  Super tasty lamb dish. 

Ingredients
For the tzatziki sauce
1 small cucumber, seeded and finely chopped
1 cup plain Greek yogurt
1 tablespoon olive oil
2 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon fresh oregano, minced
1 clove garlic, minced

For the lamb
1 tablespoons olive oil
1/4 cup onion, finely diced
2 cloves garlic, minced
1 tablespoons tomato paste
1 pound ground lamb or beef
1/3 cup water
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1/4 teaspoon ground coriander
1/8 teaspoon cloves

For assembly
4 large flour tortillas
2 cups cooked rice
3/4 cup crumbled feta cheese
1 cucumber, chopped
1 pint small tomatoes, quartered

Instructions
1. Mix together all tzatziki ingredients in small bowl.  Cover and chill in refrigerator for at least 1 hour. 

2. Heat oil in skillet over medium-high heat.  Add onion and cook until softened, about 5 minutes.  Add garlic and tomato paste and continue cooking until fragrant, about 2 minutes.  Add lamb and cook until browned.  Drain fat if necessary. 

3. Add water and spices then reduce heat to medium-low and simmer for 10 minutes.  Season with salt and pepper. 

3. Place tortillas on plate, cover with damp paper towel, and microwave 30 seconds or until they become soft and pliable. 

4. Mix together tzatziki, lamb, rice, feta, cucumber, and tomatoes then divide mixture between tortillas.  Fold ends up and roll before serving. 

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Comments
This recipe is from Koko Cooks.  I made it so long ago now that I don’t remember it in great detail, but I do remember that we all loved this recipe – especially me because I could bathe in tzatziki and be happy.

Ingredients
1/2 teaspoon salt
1 tablespoon dried rosemary
1/4 teaspoon black pepper
2 pounds lamb arm roast
5 cloves garlic, halved
1 tablespoon olive oil
1/4 cup dry Marsala

Instructions
1. Combine salt, rosemary, and black pepper in small bowl. 

2. Using a sharp knife, make 10 small slits all around the lamb roast and stuff a garlic half in each slit.  Rub salt mixture all over roast. 

3. Heat oil in large skillet and sear roast on all sides.  Transfer roast to slow cooker and pour wine over it. 

4. Cover and cook on LOW for 5 to 6 hours, or until tender and falling apart. 



Comments
This recipe is from Coconut Recipes.  I didn’t actually get to taste it because I put it in the slow cooker before driving off to Columbus, OH.  Art promised me that it was tasty and he even took a picture for me! 

Shown here with Tomatoes Roasted with Pesto.