Crusted Leg of Lamb

1 1/2 cups bread crumbs
1 tablespoon chopped rosemary or 1 teaspoon dried
1 tablespoon chopped garlic
1 tablespoon olive oil
1/4 teaspoon each salt and pepper

Leg of Lamb:
1/2 teaspoon each salt and pepper
4 1/2 pounds shank half leg of lamb, trimmed of excess fat
1 1/2 tablespoon Dijon mustard

Heat oven to 350 degrees.

Mix crust ingredients. Rub salt and pepper all over lamb, place on rack set in a large roasting pan and spread top and sides with mustard, press crust on mustard.

Roast 1 3/4 hours or until a thermometer inserted in thickest part of leg registers 150 degrees for medium well.

Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes. before serving.

Makes 8 servings.

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

Adrienne’s Seekh Kebab

1 pound minced lamb
2 tablespoons falafel mix
1 medium-size onion, finely chopped
1 garlic clove, crushed
2 tablespoons chopped fresh cilantro leaves
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon curry powder
One-fourth cup plain yogurt, lightly beaten
Skewers, square in cross section to avoid meatballs slipping off

Combine all the ingredients except yogurt in a mixing bowl. Mix and knead until the mixture is smooth.

Form the mixture into balls or sausage shapes and thread onto the skewers. Coat the meatballs with the yogurt. Grill the meatballs until evenly browned and all pink has disappeared.

Serve with rice, Indian bread and a vegetable curry.

Makes 4 to 6 servings

JapanBargain – 100 Piece Bamboo Skewers Twisted ends 4 inch

Garlicky Herb Lamb

1 boneless leg of lamb, trussed
1 tablespoon Montreal steak seasoning
2 tablespoons olive oil
2 teaspoons chopped rosemary
5 cloves garlic, chopped
1 lemon, zested, sliced

Heat oven to 425 degrees.

In bowl, combine 1 tablespoon zest, oil, garlic, steak seasoning and rosemary.

Season lamb with salt and pepper. Place lamb in roasting pan, arrange lemon slices around lamb. Coat lamb with garlic mixture.

Roast 15 minutes. Reduce oven temp to 350 degrees. Roast 1 hour 15 minutes or until lamb is done. Let sit 10 minutes before slicing

Makes 8 servings.

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

Zinfandel Braised Lamb Chops

2 tablespoons extra-virgin olive oil
4 8 ounce lamb shoulder chops (cut 1 inch thick)
Freshly ground pepper
1 tablespoon ground coriander
8 cloves garlic, halved
10 sprigs thyme, plus more for garnish
1 cup California Zinfandel
1/2 cup dried cherries (3 ounces)
1/2 cup dried California apricots (3 ounces), quartered
2 cups low-sodium beef broth

In a large, deep skillet, heat the olive oil. Season the lamb chops with salt and pepper and rub them all over with the coriander. Add the lamb chops to the skillet along with the garlic cloves and 10 thyme sprigs and cook over high heat, turning once, until the lamb chops are browned and the garlic cloves are browned in spots, about 6 minutes.

Add the red wine, dried cherries and dried apricots to the skillet and bring to a boil. Cook over moderate heat until the wine is reduced by half, about 5 minutes. Add the beef broth and bring to a boil. Cover partially and simmer over moderately low heat until the lamb is tender and the sauce is thick and glossy, about 35 minutes; turn the lamb chops once or twice during cooking. Discard the thyme sprigs. Serve the lamb chops at once, garnished with fresh thyme.

Servings: 4

Make Ahead: The braised lamb chops can be refrigerated overnight. Reheat them gently before serving.

Lodge Pre-Seasoned Deep Skillet, 10.25-inch

Harvest Stew – Dimlama

1/2 lb lamb — cubed -OR- (1/2 to 1)
1/2 lb beef — cubed (1/2 to 1)
1 large onion — sliced in quarter moons
5 small yellow potatoes — cut in half
2 large carrots — or more peeled and sliced
2 red bell peppers — sliced into strips
2 large tomatoes — cut in wedges
5 cloves garlic — quartered
3 green onions — sliced
1 1/2 teaspoon cumin seeds
1 small green cabbage — cut in hunks
salt & pepper — to taste

Brown the lamb and onion in oil.

Layer on the veggies, being sure to season with salt and pepper as you go. First, the potatoes, carrots, and peppers. Next, the tomatoes, garlic, green onion, and cumin seed. Finally, the cabbage.

You’ll want to cut the cabbage in large wedges, then peel off the outer leaves to cover any gaps along the surface of the dimlama.

Cover tightly and simmer gently until all the vegetables are tender. Do not stir! Some recipes say 1 1/2 hours, but I found mine took closer to 2 1/2 hours. The cabbage takes the longest, so use that as your indicator of doneness.

Garnish with fresh cilantro, as desired

Calphalon Classic Nonstick Dutch Oven with Cover, 7 quart, Grey

Grilled Lamb with Brown Sugar Glaze

1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.

Preheat grill for high heat.

Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Cooking with Brown Sugar: 51 Recipes