Lamb – Let's Cook Together

Braised Lamb

Denis Martel — Sun, 11 Feb 2018 17:03:02 +0000

We usually buy at least a half Ontario lamb around Christmas. You can use the less tender parts, sometime with little meat around the bones but so delicious when braised.

Ingredients:

1.5 to 2 kg of lamb shoulder or parts (ribs, neck, shanks)
olive oil
3 yellow onions, chopped
7 cloves garlic, chopped
1 red pepper, chopped
1 green pepper, chopped
1 hot pepper (scotch bonnet or ghost pepper)
15 ml paprika
10 ml ground cumin
500 ml white wine
pinch cardamon
1 can diced tomatoes
10 sprigs of fresh parsley
5 sprigs of fresh thyme
1 spins of fresh rosemary
200 ml raisin (optional)
Salt and pepper

Method:

Pat dry the lamb with a paper towel.
Heat 30 ml of olive oil in a large cast iron pot over medium heat.
Add the pieces of lamb in batches and brown them, turning them as needed for about 6 to 8 minutes. You may need to add oil again.
Remove the meat and keep it warm.
Add some oil and heat up
Add the peppers and onions and stir to coat with the oil. Cook for about 5 minutes then add garlic and cook another minute.
Stir in the paprika, cumin and cardamom and cook for one minute.
Add the tomatoes, lamb, wine, salt and pepper to taste, raisin (if you choose to) and fresh herbs. Mix well and bring to a boil.
Cook in the oven at 300 degrees for 2.5 hours, or until the lamb is tender.

Rack of Lamb

Denis Martel — Sun, 18 Apr 2010 13:50:58 +0000

Lamb is probably our (Cheryl and I) favourite meat. The meat from the rack is so tender it melts in your mouth.

I recommend serving the rack of lamb with a hunter sauce. You will find it delicious.

Ingredients:

Two racks of lamb
30 ml olive oil
20 ml old fashion mustard (the one with the seeds!)
75 ml bread crumbs
30 ml red wine
7 ml rosemary
1 garlic clove finely sliced
1 garlic clove chopped

Method:

Cut and insert the garlic slices in the racks
Mix the other ingredients together and rub the mixture on the lamb
Place in the refrigerator for about two hours
Bake in the oven at 350⁰F for about 20 minutes
Remove the racks from the oven, cover with foil for 5 minutes
Slice the chops and serve

Leg of Lamb

Denis Martel — Sun, 18 Apr 2010 13:49:30 +0000

I love leg of lamb. I recommend buying it boneless or removing the bone before cooking it. It will be easier to cut after it’s cooked.

The leg of lamb is delicious when served with a hunter sauce. For vegetables, I like to serve it with the hunter style carrots.

Ingredients:

1 leg of lamb, around 2 kg
4 or 5 garlic cloves
30 ml butter
30 ml melted butter
2 ml rosemary
5 ml old fashion mustard (the one with the seeds)
1 onion finely chopped

Method:

Remove as much fat as possible from the leg of lamb
Finely slice 2 garlic cloves, taking care to remove the germ first (it help to digest garlic!)
Make small cuts on the leg of lamb and insert a garlic slice in each
Chop the remaining garlic and mix with the other ingredients
Spread the mixture on the lamb and let marinade for about 2 hours before cooking the lamb in the oven or on the BBQ