To-Table's current cuts of Colorado all natural lamb are first and foremost from Colorado - with a distinctive and real difference in Flavor and texture. There are thousands of recipes for Leg of Lamb alone much less all other cuts. I am including some ideas about lamb tenderloins first as these are most unusual and their taste is extraordinary. Try some of these ideas. The tenderloin goes extremely well with your favorite ratatouille recipe this summer. I have also enclosed some recipes to get you started on braising the lamb shank and one simple idea for the sirloin chop. Leg of lamb, any of the thousand ways to make it, is made truly special because of the quality of the meat. I like to insert garlic cloves into the meat and cover with a mustard, basil, hot red pepper jelly sauce, but I know everyone has their own favorites.
¾ balsamic vinegar
Rinse the tenderloins in clear water.
Sprinkle them lightly with salt and pepper.
Chop two to three cloves of garlic and set aside.
Pour enough olive oil into the pan to cover its bottom.
Turn the heat to high and allow the oil to heat for about one minute until very hot. To test the temperature, allow a drop of water to fall into the pan's surface. It should evaporate immediately if your pan is hot enough.
- Place the seasoned tenderloins in the pan.
Cook them on high heat for no more than four minutes on each side. They will be brown on the outside but red or pink on the inside.
Remove the tenderloins and place them on a plate.
Cover the plate loosely with foil to keep the tenderloins warm.
Reduce the burner heat to medium-high.
Add the chopped garlic and sauté until it is golden brown.
Pour the balsamic vinegar into the pan and allow it to cook as you stir up bits of cooked meat from the pan bottom with your spatula.
Remove the pan from the heat once the vinegar mixture has turned syrupy.
Place the tenderloins on plates and ladle a few spoonfuls of vinegar mixture over each tenderloin. Alternatively, you can pour the vinegar reduction into a gravy boat and place it on the table so that diners can help themselves
Or this Lamb Tenderloin variation:
- 3 tablespoons olive oil
- 12 pc. Lamb tenderloin 3-4 oz. each
- 12 pc cremini mushrooms - cut in half
- 12 pc cippolini onion - cut in half
- 12 pc grape tomato
- 1/2 cup lamb stock or low sodium beef broth
- 2 lbs. spinach leaves - de-stemmed coarsely chopped
- 1/4 lb. arugula
- 1/4 cup white wine
- 2 cups balsamic vinegar reduced to ¼ cup
- 1 clove garlic
- 1 pc finger hot pepper ( or jalapeno ) seeded
- 1 bunch basil
- 1/4 cup olive oil
- 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.
- 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.
- Cook for five minutes, turning lamb and vegetables occasionally. Deglaze pan with white wine and add stock. Reduce stock by one half.
- Serve over spinach, arugula and drizzle balsamic reduction over top.
Lamb Shanks with Dried Fruits
- 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 lamb shanks (about 6 pounds total)
- 3 tablespoons olive oil
- 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
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
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
- 3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
- 1 teaspoon freshly grated lemon zest (about 1 lemon)
- 3 garlic cloves, minced
- 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
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
4 Large Boneless Lamb Sirloin Chops
1/4 Cup Olive Oil
1 Tablespoon Fresh Thyme, Chopped
1 Tablespoon Fresh Parsley, Chopped
2 Teaspoons Fresh Mint, Chopped
2 Cloves Garlic, Minced
Zest Of 1 Lemon
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours.
Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.
Preheat the oven to 400 degrees F.
Heat a heavy oven-proof frying pan at medium high heat.
Sear the lamb very well one both sides until golden brown.
Place the pan in the hot oven until the lamb is cooked to your desired doneness.
We find 5 to 6 minutes will cook our 2 inch lamb chops to a nice warm rare.