Displaying items by tag: lamb


This is a simple and flavourful meatloaf with the same spices used in haggis. The oatmeal gives it a haggis-like texture, too. In Scotland, haggis is often served with a dram of whisky poured over it. I've made a whisky sauce.

3 tablespoons olive oil

1½ cups finely chopped onions

1 cup chicken stock or water

1 cup whole rolled oats

1½ pounds ground lamb or beef

1 teaspoon chopped garlic

1 teaspoon dried thyme

1 teaspoon chopped dried rosemary

2 teaspoons freshly ground pepper

Pinch cayenne

Salt to taste

1 egg

Preheat oven to 350F.

Heat oil in a skillet over medium heat. Add onions and sauté for 2 minutes or until softened. Set aside to cool.

Combine stock and oatmeal and set aside to allow oatmeal to absorb some of the liquid.

Combine ground meat, cooked onions, garlic, thyme, rosemary, pepper and cayenne. Season well with salt. Add oatmeal mixture and egg and mix gently until it comes together. Fry a little piece to taste for seasoning and adjust if necessary.

Place mixture on an oiled baking sheet and use your hands to shape it into a fat sausage-shaped mound, about 2 inches tall and 4½ inches across. Bake for 45 minutes or until juices run clear. Turn on the broiler and broil for 2 minutes or until slightly browned. Serves 6.


½ cup chopped shallots

1 cup chicken stock, homemade or low-sodium

2 tablespoons grainy mustard

1 tablespoon soy sauce

2 tablespoons malt whisky

¼ cup whipping cream

Place shallots, stock, mustard and soy sauce in a small pot over high heat. Bring to boil and boil 4 to 5 minutes or until stock is reduced by half and slightly thickened. Add whisky and cream, bring to boil and boil for 1 minute. Season with salt to taste. Drizzle sauce on each serving.

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Serve with slivered snow peas sautéed with a little slivered red pepper. Use ½ cup mango if passion fruit is unavailable.

2 racks of lamb, 8 chops each

1 tablespoon olive oil

2 tablespoons honey mustard

2 tablespoons chopped fresh mint

Salt and freshly ground pepper


1 passion fruit, cut in half, seeds scooped out

1 tablespoon honey

½ teaspoon chopped lime rind

2 tablespoons lime juice

2 tablespoons chopped mint

Preheat oven to 400 F.

Combine olive oil, honey mustard, mint and salt and pepper. Spread over lamb racks.

Place meat on a rack in a roasting pan and place in oven. Roast for 25 to 40 minutes (depending on thickness) or until lamb is pink.

Combine passion fruit pulp, honey, lime rind and juice and mint.

Remove lamb from oven and let rest for 10 minutes. Carve down between chops and serve 3 to 4 chops per person. Drizzle with a little salsa. Serves 4.

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Many great recipes are works in progress. My friend Ryan, who is co-owner of Toronto's Urban Athlete on Eglinton Avenue West, likes to cook and then match great wines with his dishes. This is his impressive reworking of a lamb recipe I featured several years ago. I think it's better than the original.

He suggests pairing it with an Argentinean Malbec for the more budget conscious, a spectacular Bordeaux from Saint Emilion or a California merlot. Ask your butcher to butterfly the lamb for you.


1 boneless leg of lamb, butterflied (about 2 kilograms or 4 pounds)


1 teaspoon Spanish smoked paprika

2 teaspoons ground cumin

2 tablespoons chopped fresh rosemary, or 2 teaspoon dried

2 tablespoons chopped fresh thyme, or 2 teaspoons dried

¼ cup soy sauce

¼ cup olive oil

Salt and freshly ground pepper


2 tablespoons balsamic vinegar

1 teaspoon honey

2 tablespoons soy sauce

1 1/2 cups of beef stock

3 tablespoons cold unsalted butter cut into chunks

Salt and freshly ground pepper


Cut lamb into 1 1/2-inch chunks. Place in large plastic bag.

Combine paprika, cumin, rosemary, thyme, soy sauce and 2 tablespoons olive oil. Toss with lamb and marinate for 3 hours or overnight refrigerated. Bring back to room temperature for 1 hour before cooking.

Preheat oven to 450 F.

Remove lamb from marinade, draining well. Season meat with salt and pepper. Heat remaining 2 tablespoons olive oil in a skillet over high heat. Add lamb in batches and brown on all sides about 2 minutes a side. Set skillet aside and place lamb on a baking sheet.

Roast lamb for 8 to 10 minutes depending on its thickness until medium-rare.

Meanwhile, reduce heat to medium and return skillet to heat. Add balsamic vinegar, honey, soy sauce and beef stock. Bring to a boil and reduce sauce in skillet for 10 to 15 minutes or until syrupy, scraping up all the browned bits from the bottom of the pan.

Remove sauce from heat, whisk in butter and season to taste. Serve lamb with sauce, Arugula Salad and Star Anise Mashed Potatoes. Serves 6.

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Serve this rustic dish of tender lamb shanks and lentils with hunks of crusty baguette to mop up the flavourful juices. Use the beautiful slate-green, tiny du Puy lentils from France if you can find them.


6 lamb shanks

1 teaspoon each salt and black pepper

2 tablespoon olive oil

1 large onion, thinly sliced

2¼ cups beef stock

2 cups red wine

¼ cup tomato paste

3 cloves garlic, minced

2 tablespoons minced fresh rosemary leaves

2 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons red-wine vinegar

1½ cups du Puy or regular green lentils, rinsed and drained

Rosemary sprigs for garnish


Preheat oven to 350 F.

Pat lamb shanks dry with paper towels, then sprinkle both sides with half of the salt and pepper.

Heat oil in a large skillet over medium-high heat. Cook lamb shanks in batches for 3 to 5 minutes, turning often, until browned on all sides. Remove shanks to a roasting pan and arranging in a single layer.

Reduce heat to medium and add onion to oil remaining in skillet. Cook, stirring often, for 4 to 6 minutes, until onion is golden brown. Stir in 2 cups stock, the wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar, and remaining salt and pepper. Bring to a boil over high heat, stirring to scrape any brown bits from bottom of skillet.

Pour contents of skillet over lamb shanks. Cover roasting pan tightly with foil. Transfer roasting pan to oven and cook for 30 minutes.

Turn lamb shanks over. Stir lentils into cooking juices in roasting pan.

Cover roasting pan with foil, and return to oven for 1 hour, until lamb shanks and lentils are very tender. (Recipe can be refrigerated for up to 24 hours and reheated, covered, in a 350 F. oven for 45 to 55 minutes, stirring occasionally.) If the lentil mixture seems too thick, add a little of the remaining beef stock, heating it before adding to roasting pan. Taste and add more salt and pepper if necessary.

Spoon lamb shanks, lentils and cooking juices into a shallow serving dish, garnish with fresh rosemary and serve. Serves 6.

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Serve with rice, couscous or orzo and a snappy green vegetable such as beans or sugar snap peas. If shanks are not available, you can make this with stewing lamb.


1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon cayenne

3 tablespoons olive oil

4 lamb shanks

Salt and freshly ground pepper

1 cup chopped onion

½ cup chopped carrot

½ cup chopped celery

2 teaspoons chopped garlic

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 cup red wine

1 tablespoon balsamic vinegar

2 ½ cups beef or chicken stock, home-made or low-sodium

1 tablespoon tomato paste

1 bay leaf


Preheat oven to 300 F.

Combine cumin, ginger, paprika, cinnamon and cayenne. Rub shanks with 2 teaspoons spice mixture.

Heat 2 tablespoons oil in skillet or Dutch oven on medium-high heat. Brown lamb shanks in batches on all sides, about 2 minutes per side. Season with salt and pepper. Reserve. Wipe out pan and add remaining oil. Reduce heat to medium.

Add onion, carrot, celery and garlic. Sauté until onion browns slightly, about 5 minutes. Add reserved spice mixture, rosemary and thyme and sauté for 30 seconds. Add red wine and bring to boil. Add balsamic, stock, tomato paste and bay leaf and bring to a boil. Return meat to pan.

Cover and bake for 2 to 2½ hours or until meat is tender. Remove meat and reserve. Remove bay leaf and discard. Place pan on stove over high heat and reduce until sauce lightly coats a spoon.

Preheat oven to 400 F.

Place the shanks on a baking sheet and bake for 15 minutes. Return to pot.

When ready to use, simmer sauce and lamb together for 15 minutes or until reheated. Serves 4.

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Pot pies are a staple of Irish cooking. Although they are often covered with potatoes and called shepherd's pie, I prefer this slightly spicy, very tasty pastry-covered version.

1 tablespoon olive oil
2 cups chopped onion
1 1/2 pounds (750 grams) ground lamb
1 tablespoon chopped garlic
2 teaspoons paprika
1 1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon ground ginger
1/2 cup chopped raisins
2 cups chicken stock
1 tablespoon quick-cooking oats
4 cups washed, stemmed and sliced spinach
2 tablespoons chopped fresh mint
2 tablespoons lemon juice or to taste
1 pound frozen puff pastry, defrosted
1 egg, beaten for glazing
Maldon salt

Heat olive oil in a large skillet over medium heat. Add onions and sauté until softened, about 3 minutes. Add lamb, garlic, paprika, cinnamon, cayenne and ginger and sauté for 5 minutes, stirring to break up lamb, or until lamb is cooked through. Drain off excess fat, leaving about 1 tablespoon.

raisins, stock and oats, bring to a boil and simmer until thickened. Season well with salt and pepper. Add more stock if sauce is thin or doesn't materialize.

Add spinach and cook with meat until spinach wilts, about 1 to 2 minutes.

Stir in mint and lemon juice to taste and cook together for 1 minute. Place in 8-by-10-inch rectangular baking dish.

Preheat oven to 375 F.

Roll out a portion of puff pastry to fit your dish. Lay on top, not stretching too tightly over the filling. Press edges to the rim of the dish to seal. Brush top of pastry with egg, make a few cuts to vent steam and sprinkle a pinch of Maldon salt over it.

Bake for 25 to 35 minutes or until pastry is golden and filling is hot. Serves 6.

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Serve these burgers in tortillas or on naan bread, topped with the spiced mint butter.


½ cup chopped onion

¼ cup unsweetened desiccated coconut

1 teaspoon fresh chopped ginger

1 tablespoon chopped garlic

1 tablespoon garam masala

1 tablespoon mango chutney

1 ½ pounds (750 grams) ground lamb

Salt and freshly ground pepper

2 tablespoons melted butter

4 tortillas or 2 naan cut in half

Spiced mint butter:

½ cup unsalted butter, softened

½ cup chopped mint

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground fennel

1/2 teaspoon cracked peppercorns

1 teaspoon Maldon or kosher salt


Preheat grill to high. Combine all ingredients except lamb in the bowl of a food processor and pulse until fine. Add lamb and gently incorporate. Season well with salt and pepper.

Divide evenly into 4 portions and shape into 1-inch-thick patties. Brush with melted butter and grill for 4 to 5 minutes a side or until desired doneness.

To make spiced mint butter (about 1/2 cup), combine butter, mint, cumin, coriander, fennel and peppercorns. Spread over top of cooked lamb burgers and sprinkle a little Maldon salt over the butter. Serves 4.

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Cutting the lamb into steaks allows each person to have it cooked to their liking. And it looks lovely on the plate if sliced before serving. This recipe was adapted from one I tried in the south of France after the cruise finished.


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

2 tablespoons chopped basil

2 tablespoons chopped fresh coriander

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon chopped garlic

¼ cup olive oil

Salt and freshly ground pepper

Tomato coriander vinaigrette:

2 cups chopped tomatoes

1 teaspoon cracked coriander seeds

1 teaspoon chopped garlic

2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon minced fresh chili pepper

2 tablespoons chopped basil

2 tablespoons chopped fresh coriander


Spread lamb leg flat and cut in half through the width. Cut each half into three pieces. Combine basil, fresh coriander, cumin, ground coriander, garlic and 2 tablespoons olive oil and spread over lamb slices. Marinate for 1 hour.

Preheat grill to high. Season lamb with salt and pepper. Grill lamb for about 8 to 10 minutes a side or until pink. Let rest for 5 minutes before slicing.

Whisk together vinaigrette ingredients and season to taste with salt and pepper. Slice lamb and top with a little vinaigrette. Serves 6.

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Buy boned, butterflied lamb legs for a sophisticated but easily carved dinner. These legs take no time to bake. Lamb fat congeals at a low temperature, so it's important to heat the plates before serving the dish. Most of the fat is on the outside rather than in strips marbling the meat so, if desired, cut off the fat after cooking to save on calories and saturated fat.


2 tablespoons olive oil

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

Salt and freshly ground pepper

2 tablespoons grainy mustard

2 tablespoons honey

1 tablespoon chopped garlic

2 teaspoons cracked coriander

2 teaspoons cracked cumin

1 tablespoon cracked fennel seed

1/4 teaspoon cayenne

1 tablespoon chopped rosemary

2 tablespoons chopped Italian parsley

Mustard shallot sauce:

1/4 cup chopped shallots

1/4 cup red wine

1 tablespoons red currant jelly

1 tablespoon grainy mustard

2 cups chicken or beef stock


Heat oil in a large skillet over high heat. Season the lamb with salt and pepper. Sear lamb on both sides for about 2 minutes per side or until nicely browned.

Combine mustard, honey, garlic, coriander, cumin, fennel, cayenne, rosemary and parsley in a small bowl. Brush over lamb leg and season with salt and pepper. Let cool and marinate for 2 hours or overnight, refrigerated.

Preheat oven to 425 F.

Place lamb, fat side up, on a rack in a roasting pan and bake for 35 to 45 minutes, basting occasionally, or until juices run slightly pink.

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

Discard all fat from roasting pan and place on stove over high heat. Stir in shallots and wine and bring to a boil. Boil for 1 minute Add red currant jelly, mustard and stock, return to a boil and then boil for 3 to 5 minutes or until reduced by half. Sauce should be thick enough to coat the back of a spoon. If not, mix together 1 teaspoon of cornstarch with 1 teaspoon of water and stir into sauce. Bring to a boil.

Season well with salt and pepper. Serves 6.

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Jason Lynch of Restaurant Le Caveau at the Grand Pré Winery in the Annapolis Valley is a spirited young chef who likes to challenge your taste buds while keeping his emphasis on regional products. You can buy high-quality harissa in tins or tubes in Middle Eastern grocery stores.


2 pounds (1 kilogram) boneless lamb shoulder

Salt and freshly ground pepper

Spice mixture:

1 tablespoon turmeric

1 tablespoon ground cumin

1 tablespoon sweet paprika

2 teaspoons cardamom

2 teaspoons ground coriander

2 teaspoons ground ginger

12 whole cloves garlic, peeled

1/2 pound (250 grams) frozen butter puff pastry sheets, defrosted.

1 egg beaten with 1 tablespoon cream


1 cup mint pesto (see below)

3 tablespoons harissa, thinned with a little water if necessary

3 tablespoons plain yogurt


Preheat oven to 325 F. Season lamb with salt and pepper. Place in a stock pot with spice mixture and garlic and cover with cold water. Bring to a boil, cover pot, place in the oven and bake for 2 1/2 to 3 hours or until meat starts to fall apart. Remove lamb and allow to cool.

Turn oven up to 375 F. Cut rolled out puff pastry into 12 equal pieces. Place puff pastry on a parchment-lined baking sheet, brush with egg wash, prick with a fork and bake for 12 minutes or until golden brown. Cool.

Return pot to stove over high heat. Bring to a boil and boil for 15 minutes or until reduced sauce is the consistency of heavy cream. You should have about 2 to 3 cups.

Pull lamb apart, add to sauce and mix well. Season with salt and pepper to taste.

To serve: place a piece of puff pastry on a serving plate, top with warm lamb mix and a second piece of puff pastry. Garnish plate with mint pesto, harissa and a drizzle of plain yogurt. Serves 6.



Use this minto pesto to garnish the above or any lamb dish.


1 bunch fresh mint

2 tablespoons toasted pine nuts

2 cloves garlic

1/4 cup olive oil

Pinch sea salt


Combine mint, pine nuts, garlic and olive oil in a food processor and pulse until it has the consistency of a pesto. Season with salt to taste.

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