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Lamb, How do You Cook it?

We are among that small minority that our commercial meat of preference is lamb. Last night grilled lamb chops. Tonight shashliki or shish-ka-bobs. I chunk the meat and marinate it in lemon juice, garlic, olive oil, pepper & red pepper flakes. I make a mean shepherd's pie, Norwegian forre kol or cooked w/ cabbage, Persian leg of lamb and other styles of leg of lam, especially butterflied on the grill, Indian lamb, spinach and yogurt curry and other curries,Morocan lamb stew and other stews, Turkish lamb sausage, kibbe, donner kabobs, Gyros, and Navajo lamb posole, to name a few. What are your favorite lamb preparations? Don't be sheepish, tell me. Be a lamb.
edit.: lamb, barley & mushroom soup in the winter amd BBQ ribs and smoked lamb steak, ribs and leg.

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  1. Last weekend I make a Greek-style rack of lamb marinated in lemon, olive oil, garlic and oregano and served it with an orzo salad with feta cheese, cherry tomatoes and cukes. It was an awsome combination.

    Today for Fathers Day, I am making a Roast Turkey and Leg Of Lamb with all the fixings. The lamb will have slices of garlic inserted and then it will be rubbed all over with olive oil/red wine and spices. It should be a nice Fathers Day meal, I just wish it wasn't going to be 90 degrees here today!

    What do you do with your left-over lamb. It is so hard to reheat succesfully and I hate cold lamb.

    2 Replies
    1. re: NE_Elaine

      Left over lamb make a good pilaf, lamb & mint jelly sandwiches, reheated w/ canned pork gravy (Don't tell anyone.) or reheated w/ pan juices. Use in soup, I always save the leg bone w/ extra meat left on for barley & mushroom soup. Lamb tacos or green burritos w/ fresh roasted green chile, yum.
      From ground lamb, I prefer a lamb burger to a hamburger.
      edit.: I render lamb fat and use it for frying, but it is especially good in making pie crust.

      1. re: NE_Elaine

        I tend to make a leg Greek style, for gyros mainly. Only two of us (plus the cats) so it lasts awhile. I've found that steaming it quickly in my rice cooker is easy and yields meat that is as tender as the first day.

      2. My man, who has Armenian roots, makes a mean shish kebab: cubed (2" in diameter at least) leg of lamb, marinated for 24-48 hours in olive oil, spearmint, oregano, thyme, rosemary, garlic, and onion. Speared on skewers and grilled to med-rare perfection. It is always a feast when he makes it.

        In the winter, when BBQing is not an option, we roast a whole leg of lamb in the oven. Pretty much the same marinade, but not for as long. I love lamb, too. It's my favorite meat.

        I love to make lamb meatballs, too, with garlic & mint....

        1. We love lamb too. Also, one of the first meats to give to children, because it's easy to digest. My go to lamb recipe can be found on epicurious.com - butterflied leg of lamb. You cut slits against the grain, and stuff them with a mix of fresh thyme, orange zest and salt and pepper. Coat with OO and grill or broil.

          Maybe you can give some details on your favorites too?

          1 Reply
          1. re: MCFAC

            I've never liked garlic slivers in lamb cause I think it's too strong. The thyme, zest and s&p sounds quite good.

            My favorite is probably a butterflied leg that marinates in an Asian marinade and then grilled.

            I grew up not eating lamb but moved to SF in my late 20s and found out how delicious it is. I love those round bone chops. So much meat and not as expensive as those wonderful little loin ones. But recently went to a Basque restaurant that had five of those little riblets for only $5. Next time we may order four orders of them :)

          2. Butterflied leg of lamb that is first roasted fat side up in a hot oven for 20 minutes, then flipped over and covered with a mixture of redcurrant jelly, mustard, butter and brown sugar cooked into a sauce. Then roasted for another 20 minutes, more of the same sauce and roasted for another 10 minutes.

            I once made it for a relative who said he did not like lamb when faced with the dish. The next time he was invited over he asked if I could make the same.

            The recipe above is from memory. If anyone would like the complete recipe I'd be pleased to post it.

            3 Replies
            1. re: souschef

              I marinate the butterflied leg of lamb in my own Italian dressing for 2 days in the fridge and throw it on the grill. You are correct that people that don't like lamb love it. I used to make this for a bunch of grizzled lobstermen at Lion's Club meetings on North Haven Island. There were no left overs and these macho men asked for the recipe!

              1. re: souschef

                I would love to have that recipe, souschef -- thanks! (And lamb is my favorite meat as well -- thanks for starting this thread, Passadumkeg!)

                1. re: mebby

                  From the book "A Taste in Time" by Beverley Sutherland Smith:

                  LEG OF LAMB MARIA

                  1 boned leg of lamb weighing about 4lb before boning
                  Pepper
                  I tablespoon dry English mustard
                  2 tablespoons brown sugar
                  1 oz butter
                  1 tablespoon redcurrant jelly
                  1 tablespoon lemon juice
                  Pinch cinnamon
                  salt & pepper
                  1 tablespoon ketchup

                  Remove de bone from de meat. Cut through the thick pieces on either side of the top to make the meat even.

                  Season with salt and pepper. Put into a preheated 375 degree F oven, fat side up, directly on the rack, with a tray underneath, for 25 minutes.

                  While the lamb is cooking mix the rest of the stuff together and cook in a small pan for 3 or 4 minutes.

                  Remove the meat and the tray. Put the meat into a baking tray and spoon half the sauce over the top. Bake 10 minutes. Pour the rest of the sauce over and bake another 10-15 minutes till tender. There will be a nice sauce formed. Note: It is very easy to overcook the lamb; it should take no more than 50 minutes.

                  Tent with foil and allow to rest 10 miutes. Slice thinly and serve.

              2. Indian Spinach and Lamb, Bademjan, Kokkinisto.