Lamb

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](http://www.freecoconut(recipes.com/index.cfm/2010/11/1/slow-cooker-lamb-roast).  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.

Ingredients
1 (2 to 3 pounds) lamb shoulder
1 bunch fresh rosemary
1 head garlic, separated and peeled (My heads are small, so I used two.)
Olive oil
Salt and freshly ground black pepper

Instructions
1. Heat oven to 500*F. 

2. Place half rosemary and half garlic in bottom of Dutch Oven.  Rub lamb all over with olive oil then season with salt and pepper.  Place lamb on top of rosemary and garlic then top with remaining rosemary and garlic.  Tightly cover and place in oven.  Reduce heat to 325*F and cook until meat falls apart, about 4 hours. 

Comments
This recipe is from foodnetwork.com and I used the first lamb from our recent lamb order to make it.  I’m not sure where I went wrong, but I wasn’t thrilled with it.  I didn’t trust that it really needed to be cooked for 4 hours so I just cooked it until it reached 145*F.  Even then, it seemed overcooked.  I’m not sure if I should have trusted the recipe and cooked it the full 4 hours, or what, but it seems like it would have been completely unpalatable at that point.  Who knows, though, maybe it would have turned into something like pot roast?  I’m just not sure.  From reading the reviews, it seems like I should have trusted it with the entire 4 hours.  Seems scary!

Shown here with Mashed Potatoes with Cottage Cheese.

Internet - Food TV

Ingredients
¹⁄₂ cup olive oil
¹⁄₄ cup fresh lemon juice
4 cloves garlic, smashed
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1 (4 ¹⁄₂- to 5-pound) boneless leg of lamb, butterflied and trimmed of fat

Instructions
1. Combine oil, lemon juice, garlic, oregano, salt and pepper in a large ziptop bag (or other sealable container). Add lamb, turn to coat, and seal, pressing out as much air as possible.  Marinate in refrigerator overnight, at least 8 hours and up to 24 hours. 

2. 1 hour before grilling, remove lamb from refrigerator to bring to room temperature. 

3. Prepare grill for grilling.  Remove lamb from marinade (and discard marinade).  Run 2-4 skewers lengthwise through lamb to make for easier turning.  Grill for 10-15 minutes, or until thermometer reaches 125*F to 130*F for medium-rare. 

4. Transfer lamb to cutting board, remove skewers, and rest, loosely covered with foil, for 20 minutes.  Slice thinly across the grain. 

Comments
The first time I made a leg of lamb, about 5 or 6 years ago, it was fantastic.  We loved it.  I’ve tried to make legs of lamb since then with poor results that usually involved the slow cooker.  By “poor results” I mean that I tend to be the only one who enjoys it!  I wanted something with lamb to serve with Orzo Baked with Greek Cheeses so I found this recipe and decided to give leg of lamb yet another attempt. 

I am so glad I did!  This lamb was fantastic.  It was juicy, flavorful, and I think Art and Lance are now sold on me making leg of lamb every so often, as long as it’s grilled.  The cut of meat was a little uneven, so the doneness varied significantly, but I loved it all. 

Shown here with Orzo Baked with Greek Cheeses.

Internet - Epicurious

Ingredients
3 pounds ground lamb
2 medium onions, minced
Salt
4 medium cloves garlic, minced or pressed
2 tablespoons tomato paste
¹⁄₃ cup all purpose flour
3 cups chicken broth
³⁄₄ cup red wine
2 teaspoons fresh thyme, minced, or ¹⁄₂ teaspoon dried
1 teaspoon Worcestershire sauce
1 teaspoon fresh rosemary, minced, or ¹⁄₄ teaspoon dried
1 (1-pound) bag frozen pea and carrot medley, do not thaw
Ground black pepper
3 pounds russet potatoes, sliced ³⁄₄ inch thick
1 ¹⁄₂ cups half and half, warmed
4 tablespoons unsalted butter, softened

Instructions
1. Cook the lamb in a large Dutch oven over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the meat is no longer pink and the fat has rendered, about 5 minutes. Drain the lamb through a fine-mesh strainer, reserving the drippings.

2. Return 2 tablespoons of the reserved lamb drippings to the pot and heat over medium-low heat until shimmering. Add the onions and 1 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in the flour and cook, whisking constantly, until incorporated, about 1 minute. Whisk in the broth and wine, scraping up any browned bits. Stir in the drained lamb, thyme, Worcestershire sauce, and rosemary and cook until the mixture begins to thicken, about 2 minutes. Off the heat, stir in the peas and carrots and season with salt and pepper to taste. Transfer the mixture into a 13 by 9 inch casserole dish; set aside.

3. Meanwhile, place the potatoes in a large pot and cover by 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return them to the pot set over low heat, and mash to a smooth consistency. Stir in the cream, followed by the butter. Season with salt and pepper to taste.

4. With a large spoon, dollop the mashed potatoes over the lamb filling. Using a rubber spatula, smooth the potatoes out into an even layer and push to the edges of the baking dish.

5. TO STORE Wrap the dish tightly with plastic wrap that has been sprayed with cooking spray and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours, before baking.)

6. TO SERVE Adjust an oven rack to the middle position and heat the oven to 400*F. Unwrap the dish and place the casserole on a foil-lined rimmed baking sheet. Bake until the sauce is bubbling and the top is browned, about 1 hour.

Note: To serve right away bake as directed in step 6, reducing the baking time to 35 minutes.  

Comments
This recipe is from The Best Make-Ahead Recipe which seems to have become my go to book for planning Game Day meals.  Art was concerned since his experience with shepherd’s pies is that they’re bland.  This recipe was anything but!  It was rich and flavorful!

I did, however, forget to add the peas and carrots.  I realized this when I went to serve it.  Eek.  It was delicious without them.  However, I’m uncertain how it would have fit into the pan with any more ingredients.  Without the peas and carrots, the baking pan was stuffed to the brim and oozed during baking!  So keep an eye on the pan you’re using when you fill it up.

The Best Make-Ahead Recipe

Ingredients
Boneless leg of lamb
Salt and freshly ground black pepper
Olive oil

Instructions
1. Preheat oven to 350*F.

2. Rub leg of lamb all over with olive oil and then season well with salt and pepper.

3. Roast until an instant read thermometer reads 135*F.  

4. Cover with foil and let rest for 10-15 minutes.  Slice and serve.  

Comments
This is just a pretty basic method for roasting lamb.  It took a bit less than two hours for the lamb to roast.  I have come to the conclusion that lamb is going to be a restaurant-only sort of food in the future, unless it’s ground.  I seem to be the only lamb fan in the house!

Shown here with Orzo with Garbanzo Beans, Goat Cheese, and Oregano.

Unknown

Ingredients
1 medium onion, roughly chopped
3-4 cloves garlic
1 tablespoon dried marjoram
1 tablespoon dried rosemary
2 teaspoons kosher salt
¹⁄₂ teaspoon freshly ground black pepper
2 pounds ground lamb

Instructions
1. Preheat the oven to 325*F.

2. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a clean kitchen towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

3. Return the onion to the food processor and add the garlic, marjoram, rosemary, salt, and pepper and process until pureed. Add the lamb slowly, pulsing until all the lamb is incorporated and the consistency of fine paste.  Stop the processor as needed to scrape down sides of bowl.

4. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170*F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175*F.

5. Slice and serve on pita bread with Cucumber Yogurt Sauce, chopped red onion, tomatoes and feta cheese.

Comments
This recipe comes from the amazing Alton Brown.  I remember watching the episode some years back and it came to mind when I was trying to figure out something to do with my leftover Cucumber Yogurt Sauce from the previous week.  

The next time I make this, I think I’ll cook it a bit rarer, maybe aim for 160*F after baking.  I think that a lot of that delicious lamb flavor is in the fat and cooking it to 170*F renders too much of the fat.  

Leftovers were great in salad form.  I chopped up some pita bread and tossed it with the gyro meat, feta, and grape tomatoes.  Then I used the remaining Cucumber Yogurt Sauce as a dressing.  I will definitely be revisiting this recipe in the future.

Internet - Food TV

Ingredients
1 tablespoon olive oil
1 ¹⁄₂ pounds ground lamb
1-2 cloves garlic, minced
¹⁄₂ tablespoon capers, well drained and rinsed
1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
2 teaspoons mustard
1 teaspoon kosher salt
¹⁄₄ teaspoon freshly ground black pepper

Instructions
1. Heat olive oil in a large skillet over medium-high heat.

2. In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper.  Mix well and form into 3 burger patties.  

3. Brown the burgers for about 2 minutes on each side.  Then turn the heat down to medium and cook another 5 minutes per side for medium.  

4. Serve on buns, or not, with desired toppings and Cucumber Yogurt Sauce.  

Comments
This recipe is from Ted Allen and modified for large burgers instead of sliders.  Art declared it the best burger in his life, which is pretty high praise.  It was extremely flavorful and the Cucumber Yogurt Sauce complimented the flavors of the burgers perfectly.  

Shown here with Cucumber Yogurt Sauce and Falafel.

Internet - Food TV