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Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Makes 6 chops
Ingredients:
6 loin lamb chops
1 cups dry bread crumbs
1 1/2 teaspoons Worcestershire sauce
2 eggs
Directions:
1. Preheat oven to 375
degrees F.
2. In a medium bowl, combine
the eggs and the Worcestershire sauce; stir well. Dip each lamb
chop in the sauce and then lightly dredge in the bread crumbs.
Then arrange them in a 9x13 inch baking dish.
3. Bake at 375 degrees F. for 20 minutes, turn chops over, and
cook for 20 more minutes, or to desired doneness.
Click HERE
for this recipe page.
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ROAST LEG OF
LAMB WITH ROSEMARY |
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Prep Time: 15 Minutes
Cook Time: 1 Hour 20
Minutes
Ready in: 2 Hours 35
Minutes
Makes 6 to 8 servings
Ingredients:
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions:
1. In a small bowl, combine
the honey, mustard, rosemary, ground black pepper, lemon zest
and garlic. Mix well and apply to the lamb. Cover and marinate
in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a
roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230
degrees C) for 20 minutes, then reduce heat to 400 degrees F
(200 degrees C) and roast for 55 to 60 more minutes for medium
rare.
Click HERE
for this recipe page.
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Prep Time: 15 Minutes
Cook Time: 12 Hours 30
Minutes
Ready In: 12 Hours 45
Minutes
Makes 2 racks
Ingredients:
2 (7 bone) racks of lamb
2 tablespoons olive oil
salt and pepper to taste
4 cloves garlic, minced
1 large onion, diced
4 carrots, diced
1 cup chopped celery, with leaves
1 cup red wine
1 cup port wine
1 (10.5 ounce) can chicken broth
5 sprigs fresh spearmint
3 sprigs fresh rosemary
1 cup mint apple jelly
1/4 cup panko bread crumbs
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon garlic, minced
2 tablespoons olive oil
Directions:
1. To Make Demi-Glace:
In a medium skillet over medium heat, heat 2 tablespoons olive
oil and add trimmings and fat cap from lamb; add salt and pepper
to taste.
2. Cook until fat is brown without being burnt; when cooked,
lower heat and add 4 cloves minced garlic or to taste. Add onion,
carrots, celery tops, port, red wine, and chicken broth; reduce
liquids at a low simmer, adding more stock, port, or wine as
needed to keep pan from going dry.
3. Place mixture into a crock
pot to simmer overnight; strain. Add spearmint, rosemary and
mint jelly; begin simmering over medium-low heat to reduce, adding
more port, wine, or stock as needed until mixture leaves a syrup-like
coating on the back of a spoon. Strain once more and set aside
to keep warm while lamb roasts.
4. To Roast Lamb: Preheat oven
to 450 degrees F (230 degrees C).
5. Heat a cast iron or oven-proof
skillet in oven until it reaches 450 degrees F (230 degrees C).
Meanwhile, trim all excess fat and preen rib bones.
6. Rub meat with 2 tablespoons
olive oil, salt and pepper to taste, and 1 tablespoon garlic,
or to taste; coat with panko bread crumbs.
7. In heated skillet, warm 2
tablespoons olive oil and sear loins on both sides; continue
cooking to desired temperature (5 to 7 minutes for medium rare).
8. Pour a small amount of demi-glace on platter and arrange sliced
loins criss-crossed; drizzle with more demi-glace and garnish
with fresh mint; serve.
Click HERE
for this recipe page. |
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