Ingredients

  • 1 (5-6 pound) trimmed bone-in leg of lamb
  • 5 cloves garlic, sliced
  • 10 small rosemary sprigs
  • 10 fresh thyme sprigs
  • Salt
  • Pepper
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • ¼ cup Dijon or whole grain mustard
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper

Steps

  1. Remove lamb from refrigerator and bring to room temperature.
  2. Using a sharp knife, score the fat side of the lamb by making shallow cuts across the lamb. Make 10 to 15 incisions, each about 2 inches deep into the meat. Stuff the holes with sliced garlic, rosemary, and thyme. Drizzle the lamb leg with olive oil, then season generously with salt and pepper.
  3. In a large cast iron pan, heat oil on medium-high heat. Sear all sides of the meat, roughly 2-3 minutes each side. Remove the meat from the pan and turn the heat off.
  4. Add onion, celery, and carrots to the pan. Place the roast on top of the vegetables, fat side up. Place garlic, rosemary, and thyme on the top of the lamb.
  5. Bake at 325˚F for about 1 hour and 15 minutes (135˚F for Med-rare doneness). If the vegetables look dry, add a little water to prevent burning.
  6. Cover meat with tin foil and let rest for 30 minutes, while you make the gravy.
  7. Remove the vegetables. Pour in ½ glass of red wine and let bubble for a minute or two. Sprinkle in flour, add beef stock. Bring to a boil, then simmer until you reach your desired consistency. Using a sieve, remove excess bits from your gravy.
  8. Slice meat thinly and serve with gravy.

Ingredients

Mint Sauce

  • 1 cup fresh mint
  • 4 tbsp cider vinegar (or red wine vinegar)
  • 1/4 cup boiling water
  • 2 tablespoons sugar
  • ½ teaspoon salt

Rack of Lamb Chops

  • 1 rack of lamb, 6 to 8 ribs each, approximately 1¼ to 2 pounds, trimmed and frenched.
  • 3 cloves garlic, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoon olive oil

Steps

Mint Sauce

  1. Make mint sauce. Combine the ingredients, cover and set aside while you prepare the lamb.

Rack of Lamb Chops

  1. Preheat oven to 400˚F.
  2. Prep the lamb: Make a slit between every two ribs about ½ inch deep on the bone side of the ribs. Season ribs with olive oil, salt and pepper.
  3. Heat a tablespoon of oil in a cast iron pan. Add lamb fat side down and render. Using tongs, flip and sear the other sides until browned. Flip lamb fat side up in the pan, then scatter herbs and garlic over the top.
  4. Finish in the oven for 20-25 minutes.
  5. Let lamb rest for at least five minutes before cutting and serving.

Ingredients

  • 4 lamb shanks (about 4 pounds in total)
  • 2 tablespoons vegetable oil
  • 2 celery stalks. Trimmed and cut into 1-inch pieces
  • 2 large carrots, peeled, trimmed, and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 8 garlic cloves, chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1 bottle (750ml) dry red wine
  • 4 cups chicken broth (1 quart)
  • 1 bay leaf
  • 8 sprigs fresh thyme
  • 5 sprigs fresh rosemary
  • Mashed potatoes for serving
  • Parsley

Steps

  1. Season lamb shanks with salt and pepper.
  2. In a large skillet/dutch oven, heat oil. Sear the lamb shanks until well browned, 4 to 5 minutes per side, then remove from skillet and set aside. Don’t overcrowd the skillet.
  3. In the same pot, saute onions, carrots and celery. Season with salt and pepper. Cook down as much moisture as you can. Add garlic, cook until fragrant. Add cinnamon and cayenne pepper.
  4. Add tomato paste and incorporate. Cook until browned.
  5. Add red wine to the pot, stirring to deglaze. Bring the liquid to a boil so the alcohol from the wine evaporates. Add broth and bring it back to a boil. Add rosemary, thyme, bay leaf, salt, and pepper.
  6. Return lamb shanks back to your pot in a single layer, pushing them down into the sauce so they are about ¾ submerged. Spoon the liquid over the meat to coat them.
  7. Preheat oven to 350˚F.
  8. Transfer the uncovered pot to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with a fork, about 2½ hours. Turn meat about halfway through cooking.
  9. Serve with mashed potatoes or another side of your choice, and garnish with chopped parsley on top.

Ingredients

Caramelized Onion

  • 1 tablespoon butter
  • 1 sweet onion, sliced thin
  • 1½ tablespoons balsamic vinegar
  • Salt
  • Pepper

Goat Cheese-Stuffed Lamb Burger

  • 8 ounces ground lamb
  • 1 clove garlic, minced
  • 1 teaspoon mint leaves, finely chopped
  • ½ teaspoon ground cumin
  • Salt, to taste
  • Pepper, to taste
  • 2 ounces goat cheese
  • 1 brioche burger bun
  • 1 teaspoon mustard
  • Arugula leaves
  • 1 Tomato

Steps

Caramelized Onion

  1. In a saucepan, heat butter, and add sliced onions. Cook and stir until the onions start to brown. Add balsamic vinegar, and cook until the onion is deeply caramelized. Season with salt and pepper. Set aside to cool.

Goat Cheese-Stuffed Lamb Burger

  1. In a bowl, combine ground lamb, garlic, mint, and cumin. Mix until just combined.
  2. Shape the lamb into a ball. Form a well in the center, large enough for the goat cheese.
  3. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper.
  4. Cook patty in a hot cast-iron pan over medium-high heat for about 4-5 minutes each side.
  5. Toast the brioche bun.
  6. Spread mustard on the bottom and top bun. On the bottom of the bun place arugula, followed by lamb patty, a few spoonfuls of caramelized onion, tomato, and the top bun.