Colorado Lamb Recipes

Directions

1. Pulse all marinade ingredients (garlic, hot pepper, basil, 1/4 cup olive oil) in food processor until smooth - consistency is reached, coat tenderloin thoroughly, and marinade overnight.
2. Set heavy fry pan on medium high heat, add oil. Sear lamb tenderloin and add onion and mushroom. Reduce heat to medium and add grape tomato.
3. Cook for five minutes, turning lamb and vegetables occasionally. Deglaze pan with white wine and add stock. Reduce stock by one half.
4. Serve over spinach, arugula and drizzle balsamic reduction over top.

 Whole Leg of Lamb

We turn to the esteemed Jamie Oliver for leg of Lamb inspiration and recipe.

 

• To-Table leg of lamb 
• 1 bulb of garlic
• ½ a bunch of fresh rosemary
• 1.5 kg potatoes
• 1 lemon
• olive oil
• MINT SAUCE
• 1 bunch of fresh mint
• 1 teaspoon sugar
• 3 tablespoons wine vinegar

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 400ºF .
3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on a rack in a tray, leaving room below the rack for the potatoes, and put in the preheated oven.
6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Place the potatoes into tray under the lamb to catch all the lovely juices.
8. Cook the lamb for 10 to 20 minutes per pound or until internal temperature is 140 F (pink) to 160 F (medium).
9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Boneless Leg of Lamb

 

6 Tbsp. of olive oil

1/4 cup of rosemary

6 cloves of garlic

3 shallots

1/2 Tbsp. of thyme

2 tsp of pepper

3 1/2 tsp of salt

To-Table leg of lamb, boneless

Carrots

Potatoes

Onions

Garlic cloves

Salt and pepper

Olive oil

Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste. Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb. Roll up and securely tie the leg of lamb together with kitchen twine.

In the roasting pan, spread out the carrots, potatoes, onions, and garlic cloves. Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly. Roast at 450°F for 50 - 60 minutes or until the internal temperature reads 130°F to 135°F for medium rare.

Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine and before you carve.

Serve with the roasted vegetables.

Lamb Shanks with Dried Fruits 

Gourmet April1996

Ingredients

For marinade

• 2 cups dry white wine
• 5 tablespoons olive oil
• 4 shallots, chopped fine
• 4 carrots, cut into 1/4-inch dice
• 4 garlic cloves, chopped fine
• 1 leek (white and pale green part only), halved lengthwise, washed well, and chopped fine
• a bouquet garni composed of 1 bay leaf, 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesecloth bag
• 1 tablespoon cumin seed
• 1 teaspoon coriander seeds
• 6 To-Table lamb shanks 
• 2 tablespoons all-purpose flour
• 3 medium vine-ripened tomatoes, chopped
• 2 cups water
• 4 tart apples such Jonathan
• 1/3 cup fresh orange juice
• 6 dried figs, chopped
• 6 dried pitted dates, chopped
• 6 dried apricots, chopped
• 2 tablespoons raisins
• 1 cup packed fresh mint leaves, washed well, spun dry, and shredded fine

Preparation

Make marinade:
In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.

Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.

Preheat oven to 325°F.

Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.

Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.

While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.

Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.

Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.

 Braised Lamb Shanks with White Beans

Gourmet  March 1996

Ingredients

For lamb shanks

• 4 lamb shanks (about 1 pound each)
• 2 tablespoons olive oil
• 1 medium onion, chopped coarse
• 1 medium carrot, chopped coarse
• 1 celery rib, chopped coarse
• 8 garlic cloves, chopped coarse
• 3 1/2 cups Bordeaux or other full-bodied red wine
• 4 cups chicken broth
• 1 tablespoon tomato paste
• 2 fresh thyme sprigs

For gremolata

• 3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
• 1 teaspoon freshly grated lemon zest (about 1 lemon)
• 3 garlic cloves, minced

For beans

• 2 tablespoons extra-virgin olive oil
• 2 small onions, chopped fine
• 2 small carrots, chopped fine
• 2 celery ribs, chopped fine
• 3 garlic cloves, minced
• 2 cups cooked white beans (preferably Great Northern or navy)
• 2 to 2 1/2 cups chicken broth
• 2 tablespoons unsalted butter
• 1 bay leaf

• 1 tablespoon unsalted butter
• 3 fresh tarragon sprigs

Preparation

Make lamb shanks:
Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.

Make the gremolata while lamb is cooking:
In a small bowl stir together gremolata ingredients.

Make beans while lamb is cooking:
In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.

Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.

Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

 Marinated Lamb Sirloin Chops

Deborah Mele Italian Food Forever 2011

Ingredients:

Directions: