Because lamb is delicious and I want more than lamb burgers, you all will supply me with recipes.
or suffer…its really up to you.
Too lazy.
Pick up a Middle Eastern cook book.
Thanks Brick. That will hold me over for a while. But, I was hoping for some of TN’s own custom tips on cooking.
Try this
1 4-6lb lamb roast, trimmed
2tbs extra virgin olive oil
2tbs garlic paste
1tsp crushed rosemary
juice of 1 lemon
Combine olive oil, garlic paste, rosemary and lemon juice
Season lamb with coarse sea salt and black pepper, rub down with oilive oil mixture and let marinate in the fridge for a few hours before cooking.
Preheat the oven to 325
Let the roast sit at room temperature for about 30 minutes before cooking
In a heavy roasting pan (you may want a rack as a lot of fat will cook out) cook the lamb roast at 325 until the internal temperature reaches 120 degrees.
Serve with tzatziki sauce over rice and grilled or roasted vegetables.
[quote]atg410 wrote:
Try this
1 4-6lb lamb roast, trimmed
2tbs extra virgin olive oil
2tbs garlic paste
1tsp crushed rosemary
juice of 1 lemon
Combine olive oil, garlic paste, rosemary and lemon juice
Season lamb with coarse sea salt and black pepper, rub down with oilive oil mixture and let marinate in the fridge for a few hours before cooking.
Preheat the oven to 325
Let the roast sit at room temperature for about 30 minutes before cooking
In a heavy roasting pan (you may want a rack as a lot of fat will cook out) cook the lamb roast at 325 until the internal temperature reaches 120 degrees.
Serve with tzatziki sauce over rice and grilled or roasted vegetables. [/quote]
Sounds good. Thanks a lot.
More
NOW
WORLD CHAMPION TURKISH KABOBS
By Donny Shankle
1 lb. Ground Lamb
1 lb. Ground Buffalo (or lean ground beef)
½ Cup Minced Onion
2 Tablespoons Minced Garlic
1 Tablespoon Crushed Red Pepper
2 Eggs
2 Teaspoons Sea Salt
6 Teaspoons Fresh Ground Cumin
½ Cup Bread Crumbs
6 Skewers (about a foot long each)
2 Tablespoons Louisiana Hot Sauce
I had these during the world championships over in Turkey. I usually just skewer chopped lamb with vegetables but these were something I hadnâ??t seen before. Patrick Judge and I called them meat popsicles.
In a large bowl mix all your ingredients together. Roll out the mix into long strips that you can stick a skewer through length-wise. Grill indirectly over charcoal at a temperature of 350 degrees. Cook for about 20-25 minutes or until the edges begin to blacken. Serve with grilled scallions and tomatoes brushed with olive oil, sea salt and black pepper. Olives, peppered cheese, hummus and nan bread are a great addition as well. Enjoy!
[quote]PB Andy wrote:
WORLD CHAMPION TURKISH KABOBS
By Donny Shankle
1 lb. Ground Lamb
1 lb. Ground Buffalo (or lean ground beef)
�½ Cup Minced Onion
2 Tablespoons Minced Garlic
1 Tablespoon Crushed Red Pepper
2 Eggs
2 Teaspoons Sea Salt
6 Teaspoons Fresh Ground Cumin
�½ Cup Bread Crumbs
6 Skewers (about a foot long each)
2 Tablespoons Louisiana Hot Sauce
I had these during the world championships over in Turkey. I usually just skewer chopped lamb with vegetables but these were something I hadnâ??t seen before. Patrick Judge and I called them meat popsicles.
In a large bowl mix all your ingredients together. Roll out the mix into long strips that you can stick a skewer through length-wise. Grill indirectly over charcoal at a temperature of 350 degrees. Cook for about 20-25 minutes or until the edges begin to blacken. Serve with grilled scallions and tomatoes brushed with olive oil, sea salt and black pepper. Olives, peppered cheese, hummus and nan bread are a great addition as well. Enjoy![/quote]
I make these with venison and fatty ground beef(or add evoo if using lean beef), so freaking good.
These are my favorite lamb chops ever:
Rack of Lamb Genghis Khan
(The Lark Restaurant, West Bloomfield)
3 Lamb Racks (8 ribs each) trimmed
1 cup Hoisin Sauce
Marinade:
1 cup Onions, finely chopped
2 tablespoons Garlic, minced
3 tablespoons Lemon Juice
½ cup Honey
3 tablespoons Curry Powder
1 ½ teaspoons Cayenne pepper
2 teaspoons Coleman’s Mustard Powder
2 teaspoons Black Pepper
2 tablespoons Salt
1 cup Water
Combine marinade; place in plastic bag with
lamb in refrigerator for 48 hours, turning
occasionally. Remove lamb from marinade
and let stand at room temperature. One hour
before cooking brush with Hoisin Sauce.
Place in shallow roasting pan and roast at
450 for 15 to 25 minutes for rare lamb (120
degrees), depending on size. Let rest 6 or 7
minutes before carving. SERVES: 6
Also with just olive oil, sea salt, fresh black pepper, and garlic is great if you want quick.
EASY, and one of the best. Work well with other lamb cuts, but the shanks are the best, and relatively cheap to buy. His other recipes are great too.
Real vampires just bite the live lamb on the neck.
Disappoint.
[quote]derf wrote:
EASY, and one of the best. Work well with other lamb cuts, but the shanks are the best, and relatively cheap to buy. His other recipes are great too.[/quote]
Awesome…I actually have shanks from the butcher today.
Thanks
[quote]SteelyD wrote:
Real vampires just bite the live lamb on the neck.
Disappoint.[/quote]
What do you think we do with the rest of the anima after its drained?
Stupid human
[quote]Ct. Rockula wrote:
[quote]SteelyD wrote:
Real vampires just bite the live lamb on the neck.
Disappoint.[/quote]
What do you think we do with the rest of the anima after its drained?
Stupid human[/quote]
Hey Count Lambula – Here ya go ya bastid!! 