Displaying items by tag: lamb


This dish was inspired by a sous vide lamb shoulder I had in Paris. I do not have a sous vide machine but found this very slow method of cooking the shoulder produced similarly succulent results. Use chili flakes if espelette are not available. Slip out the blade bone (it comes away easily) and the shoulder is easy to carve. I cooked this overnight and reheated when I needed it.

Prep time: 10 minutes

Ready in: 20 - 24 hours

Serves: 4



2 kilograms (4 pounds) shoulder of lamb on the bone

Salt and freshly ground pepper

4 sprigs fresh rosemary

6 cloves garlic, stem end removed

1 cup chopped onions

12 small fingerling potatoes, scrubbed, cut in half if large

1 cup beef or chicken stock

Pinch of espelette pepper

1 teaspoon dark soy sauce, optional

1 tablespoon chopped parsley



Season lamb well with salt and pepper. Place in heavy ovenproof pot so the roast fits snugly. Scatter rosemary and garlic over lamb.

Preheat oven to 160 F. Cover roast, place in oven and leave for 14 hours. Add onions, potatoes, stock and espelette, and return cover. Leave for another 6 hours or until lamb is very tender.

Remove lamb from pot and skim fat from sauce. Peel garlic. Place pot on stove over high heat. Bring sauce and potatoes to a boil and reduce until flavours have intensified, 8 to 10 minutes. Stir in soy sauce for colour if desired.

Heat a non-stick skillet over high heat. Remove string from lamb and place fat-side down in pan and brown for about 2 minutes. Turn and brown all sides of lamb.

To reheat later:

Place lamb and sauce in a covered gratin dish and reheat for 30 minutes at 325 F. Sprinkle with parsley before serving.



The lamb is a glorious way to show off a fine red (and vice versa). If you’ve got a dusty Châteauneuf-du-Pape kicking around in the basement, haul it out. The meat took 24 hours to cook; you might as well honour it with something that’s been waiting patiently, too. The herbal nuances of Châteauneuf-du-Pape resonate with the flavourings here, and the ample fruit will complement the meat’s gamey essence. Other top choices include Spanish Rioja and Chinon from the Loire Valley. On the more affordable front, try Chilean merlot or a Languedoc red, such as Minervois, Saint-Chinian or Corbières. Beppi Crosariol

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These shanks are slow-cooked and end up glazed with a flavourful sauce. If you cook this the day before, chilling it makes it easy to skim the fat from the sauce. Serve with steamed rice and curried peas and carrots. If preferred, remove the meat from the shanks and add to the sauce for reheating.

Prep time: 30 minutes

Ready in: 3 hours, but better if chilled overnight

Serves: 4



3 tablespoons vegetable oil

4 lamb shanks

3 tablespoons medium or mild Indian curry paste

Salt to taste

1 onion, chopped

1 tablespoon chopped ginger

1 tablespoon chopped garlic

2 teaspoon garam masala

2 cups beef or chicken stock

1 cup chopped canned tomatoes

2 tablespoon balsamic vinegar

1 teaspoon sugar

1 2.5x5-cm piece orange peel

¼ cup chopped coriander



Preheat oven to 300 F.

Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 2 minutes per side or until a dark brown colour. Remove from pot. Combine remaining 2 tablespoons vegetable oil and curry paste and rub lamb shanks with two-thirds of the curry mixture, reserving the remainder. Season shanks with salt.

Turn heat to low and add more oil if needed. Add onions and cook slowly for 10 minutes or until soft but barely coloured. Add ginger, garlic, garam masala and remaining curry mixture and sauté for 2 minutes or until fragrant.

Add stock, tomatoes, balsamic vinegar, sugar and orange peel and bring to a boil. Return shanks to pot, cover and bake for 1 hour. Turn meat, cover and bake 30 minutes longer; turn again, uncover and bake 30 minutes or until lamb is very tender and sauce is rich. Skim fat from sauce and remove orange peel. If sauce is too thin, remove shanks and bring sauce to a boil over high heat. Reduce until sauce is slightly thickened. Sprinkle with coriander before serving.

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Serve with garlicky sautéed spinach and fingerling potatoes. Look for loin chops that have a good piece of fillet in them.

Prep time: 20 minutes

Ready in: 1 hour

Serves: 4



4 plum tomatoes, halved, seeded

¼ cup olive oil

Salt and freshly ground pepper

¼ cup grated Parmesan cheese

2 tablespoons chopped fresh mint

½ teaspoon sambal oelek

1 tablespoon balsamic vinegar

½ teaspoon coriander seeds

½ teaspoon tomato paste

12 loin lamb chops

1 tablespoon olive oil



For pesto:

Preheat oven to 400 F (200 C).

Toss tomatoes with 1 tablespoon of the olive oil, salt and pepper.

Place tomatoes, cut side up on a baking sheet and roast in the oven for 30 to 40 minutes or until shrivelled slightly and browned but still juicy. Remove from oven and let cool.

Place tomatoes in a food processor. Whirl with Parmesan, mint, sambal oelek, vinegar, coriander seeds, tomato paste and remaining 3 tablespoons olive oil. Process until just combined. Season with salt and pepper to taste.


For lamb chops:

Preheat oven to 400 F.

Season chops with salt and pepper. Heat oil in skillet over high heat. Sear chops in batches for about 2 minutes per side. Place on rack over a roasting pan. Bake for 10 to 12 minutes or until chops are pink in the middle. Rest for 5 minutes. Serve with pesto dotted on top.

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It’s best to buy lamb that’s already boned and butterflied. For the sauce, harvest a variety of herbs of your choice from your garden or balcony. Watercress or arugula adds a spicy note to the salsa but either may be replaced by parsley.

Prep time: 10 minutes

Ready in: 1 hour

Serves: 6



1/2 cup chopped mint

1/2 cup chopped basil

1/4 cup chopped tarragon

1/2 cup chopped watercress

2 teaspoons capers

2 tablespoons chopped anchovies

2 tablespoons Dijon mustard

2 tablespoons lemon juice

1/3 cup olive oil

Salt and freshly ground pepper


1 3-pound (1.5-kilograms boneless, butterflied lamb leg

Salt and freshly ground pepper

1/4 cup herb salsa


Combine mint, basil, tarragon, watercress, capers, anchovies, mustard and lemon juice in a medium bowl.

Whisk in olive oil. Season with salt and pepper. Spread 1/4 cup over lamb and reserve remainder.

Preheat grill to high. Place lamb on grill and sear about 3 minutes per side or until browned. Turn off middle or side burner. Place lamb fat side up on turned off burner. Cover grill and grill 20 to 25 minutes, depending on thickness or until pink. Let rest for 10 minutes. Slice down in thick or thin slices depending on preference (I like thin) and serve with remaining salsa.

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You need a boned leg of lamb for this with the shank bone left on. My butcher butterflies it and then ties it up. This for makes a superb presentation. The seasoning paste enlivens the lamb flavour and makes it look very attractive when it is sliced. Serve with asparagus and roasted mini root vegetables.

Servings: 6 to 8

Prep Time: 15 minutes

Ready In: 2 ½ hours



1 lamb leg about 5 to 6 pounds (2.2 to 3 kilograms) before boning

Seasoning Paste:

4 cloves garlic, chopped

4 anchovies, chopped

1 teaspoon ground fennel seeds

2 tablespoons chopped mint

1 tablespoon chopped rosemary

3 tablespoons chopped parsley

Pinch chili flakes

2 tablespoons olive oil

Salt and freshly ground pepper


½ cup red wine

1 tbsp balsamic vinegar

2 cups low salt beef or chicken stock

1 tbsp black currant or apple jelly



Preheat oven to 450 F.

Combine garlic, anchovies, fennel seeds, mint, rosemary, parsley, chili flakes and olive oil in food processor and combine until chunky. Spread the paste inside the lamb with a spoon and rub any remaining mixture over the lamb skin. Season with salt and pepper.

Place on a rack in a roasting pan. Roast for 10 minutes then reduce heat to 300 F. Continue to roast for 1 hour and 45 minutes to 2 hours and 15 minutes or until the juices are just pink. 140 F on a meat thermometer at the thickest part is just right. It will give you both medium and rare pieces.

Cover with a tea towel and let sit for 10 minutes while making the gravy.

Drain out all the fat from the roasting pan and place over medium heat. Pour in red wine and balsamic vinegar, scraping all the bits along the base together. Reduce by half and add stock. Bring to boil and simmer until reduced by half.

Add jelly and reduce until slightly thickened. Serve with the lamb.


This lamb would be splendid with herbal southern French reds (from such appellations as Côtes du Rhône, Gigondas and Minervois). A few kosher choices if you make the lamb shoulder: Weinstock Cellar Select Cabernet Sauvignon from California ($23.95) and Tabor Galil Merlot from Israel ($17.95). - Beppi Crosariol

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Butterflied leg of lamb gets short shrift after barbecue season, but it makes an elegant oven roast that is very easy to carve. This dish features a complex blend of flavours (the spiciness of the cumin and coriander is balanced by the honey and the tartness of the mustard). Plus, it's a snap to make. Serve with roast potatoes and sugar snap peas.

Servings: 6

Ready In: 2 hours, 10 minutes


Sweet and Spicy Leg of Lamb:

2 tablespoons Dijon mustard

2 tablespoons honey

2 teaspoons ground coriander

2 teaspoons ground cumin

¼ teaspoon cayenne

1 3-pound (1.5-kilogram) butterflied lamb leg

Salt and freshly ground pepper to taste



Roast Lamb Sauce:

¼ cup balsamic vinegar

2 tablespoons blackcurrant, red currant or other tart jam

1 tablespoon Dijon mustard

1 cup chicken stock

2 teaspoons cornstarch mixed with 2 tablespoons chicken stock

Salt and freshly ground pepper


Combine mustard, honey, coriander, cumin and cayenne in a small bowl. Brush over lamb. Season with pepper. Marinate for 1 hour.

Preheat oven to 425 F.

Place lamb, fat side up, on rack in roasting pan. Bake for 25 to 45 minutes, depending on thickness, or until juices run slightly pink, basting occasionally.

Place lamb on a carving board and let rest for 10 minutes. Meanwhile make the sauce.

Discard all fat from roasting pan. Stir in vinegar, jam, mustard and stock. Bring to boil and boil 3 to 5 minutes or until reduced by half and slightly thickened. Stir in cornstarch mixture, bring to a boil, boil for 1 minute or until thickened. Strain if desired and season with salt and pepper to taste.

Slice lamb and serve with sauce.

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While there are many versions of chimichurri, it's always spicy, herbal and fresh. This version is used both as a baste for the lamb and as a finished sauce. Use a bone-in lamb leg for maximum flavour. The thickness of the meat affects the timing so have a meat thermometer handy. For medium rare, it should read 140 F at the thickest part.



Servings: 6

Prep Time: 5 minutes

Cooking Time: 1 hour 30 minutes

Ready In: 1 hour 35 minutes


Slow-Barbecued Lamb:

1 5-lb (2.2 kilogram) lamb leg on the bone

Salt and freshly ground pepper

2 cups chimichurri sauce, divided

Chimichurri Sauce:

1 cup olive oil

¼ cup red wine vinegar

6 cloves garlic, peeled

1 cup coriander leaves

2 cups Italian parsley leaves

¼ cup oregano leaves

2 teaspoons chili flakes

2 teaspoon ground cumin

Salt and freshly ground pepper


Combine all ingredients for chimichurri sauce in a food processor and process until combined, with some texture remaining. Season with salt and pepper to taste.

Preheat grill to 250 F (one burner on low). Season lamb with salt and pepper and place on grill. Brush with chimichurri sauce and grill for 45 minutes, turning every 15 minutes and brushing with sauce with every turn.

Raise heat to 350 F and continue grilling for 30 minutes longer, brushing each time you turn the lamb. Raise heat as high as it will go, brush again and sear lamb for 10 to 15 minutes, turning occasionally. The lamb will be slightly pink in the middle. Let cool for 15 minutes before carving. Serve with remaining chimichurri sauce.

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Lamb breast looks much like a rack of spareribs and is available at European butchers as well as many others. I could not find them at the supermarket, but they are worth the hunt. They are succulent and tasty – a real treat for bone lovers.



Servings: 4

Prep Time: 5 minutes

Cooking Time: 2 hours

Ready In: 2 hours 5 minutes


2 lamb breasts (about 1.5 pounds/750 grams each)

Half a lemon

Salt and freshly ground pepper

Apple Mint Glaze

1 cup unsweetened apple juice

¼ cup lemon juice

2 teaspoons lemon rind, grated

2 teaspoons garlic, chopped

¼ teaspoons chili flakes

¼ cup mint, chopped


Preheat grill to low, about 300 F (you may need to turn off one element to maintain this temperature).

Trim as much fat as you can from lamb and cut into 3 bone sections. Rub lamb all over with cut side of lemon, squeezing a little juice over meat. Season with salt and pepper.

Place lamb on grill and grill for about 50 minutes a side or until nearly cooked and very tender.

While lamb is grilling, combine apple juice, lemon juice and rind, garlic, chili flakes and mint in a pot over high heat and bring to boil. Boil for 10 to 12 minutes or until glaze is slightly syrupy.

Brush lamb with apple mint glaze and grill another 10 minutes a side or until tender and browned. Serve any remaining glaze as a sauce on the side.

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Rack of lamb can be prepared ahead of time until just before baking. If you do not have a skillet big enough for the racks then use a roasting pan.



4 anchovy fillets, chopped

1 tablespoon chopped garlic

½ cup chopped almonds

½ cup mint leaves

3 tablespoons olive oil

1 tablespoon grainy mustard

3 8-chop lamb racks


½ cup red wine

1 cup stock

1 tablespoon tomato paste

½ teaspoon honey


Combine anchovy fillets, garlic, almonds, mint leaves and oil in a food processor or mini chop and process until slightly chunky.

Heat skillet over high heat and add lamb racks fat side down. Brown them on each side 2 minutes. Brush mustard mixture over fat side of lamb. Reserve skillet for baking lamb. Marinate for 30 minutes.

Preheat oven to 400 F.

Place skillet in oven fat side up and bake for 25 to 35 minutes or until juices are just pink. Let rest for 10 minutes while making sauce.

Add red wine to roasting pan and deglaze pan, scraping up any little bits. Reduce wine until 1 tablespoon remains. Add stock, tomato paste and honey and continue to boil until stock reduces by half, about 6 minutes.

Slice lamb into chops and serve with sauce. If any topping crumbles off the lamb, add to sauce. Serves 6

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The subtle taste of the anchovies gives the lamb an elusive but not salty flavour. Serve with flat pasta squares or orzo tossed in butter.

Servings: 6

Active Time: 10 minutes

Total Time: 65 to 85 minutes


6 anchovy fillets, drained

1 tablespoon chopped garlic

3/4 cup chopped mint

¼ cup olive oil

3/4 cup fresh breadcrumbs

2 tablespoons grainy mustard

4 8-chop lamb racks, about 1 pound (500 grams) each


Combine anchovy fillets, garlic, mint leaves and olive oil in a food processor or mini-chopper and process until slightly chunky. Stir in breadcrumbs.

Brush grainy mustard over lamb. Spread half of anchovy mixture over lamb racks and let marinate for 30 minutes.

Preheat oven to 400F.

Season racks with salt and pepper, place on a baking sheet and bake for 15 minutes. Scatter the remaining pesto over and bake 10 to 20 minutes more or until juices are just pink. Let rest for 10 minutes.

Slice lamb chops apart and serve sprinkled with the topping that crumbles off the lamb.

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