Cooking Lamb (Baaaa!)

[Jennie@ifish]

I'm a little afraid to introduce the kids to lamb. They always complain about the gamey taste of other things we eat. I think I'm going to hear it again, soon!

I bought part of a lamb from Pete, who got it from Keta.

I am so excited, yet at the same time, a little afraid of the results! If the kids think it is gamey, then I'll have a bunch of meat no one is excited about!

I read on a web site that rubbing it with red vinegar helps.

Thought this was interesting, too.

You know, it's interesting. My cookbooks are getting dusty. All I do anymore, when I want a good recipe, is google it. I have a large binder, now, with printed recipes. After I try a new one, I ask the family to not comment unless they like it. If they like it, they are to say, "Mom, make this again." If I hear that, I file the recipe. :smile:

Anyhow, anyone have any good recipes for cooking lamb? Tonight, we are having lamb chops, Napa style. I lost the URL, I'll go fetch it and come back.

click here

Jen

[ 02-01-2004, 10:23 AM: Message edited by: Jennie@ifish ]

[crabbait]

I marinate in garlic/herbs/olive oil and grill. One of my favorites. We grew up eating lamb shanks marinated and grilled. Back in the day, you could get them for less than the price of chicken.

[Pyramid]

I have never fixed lamb, so I can't help you there. But I will say I've had a few racks of lamb in my day (restaurant) and never had one taste gamey yet.

That stuff is sooooo good. I'll be watching the recipe's. I would love to cook up a shank myself soon. Good luck!

The lamb you have is mild (apples, grain and alfalfa for the last two months) and won't have to be over spiced or marinated long. Cook it medium rare and enjoy it.

[Jennie@ifish]

Cook it and enjoy it. I will! But, Keta, the lamb expert, have you no .... recipes?

:smile:

I know you have wool!

Jen

[Fshklr]

jennie,

follow the basics..KISS keep is simple sister

rub salt and pepper, EV olive oil into the flesh

Put into hot pan, sear and seal all sides quickly. Then place in oven 400 until medium rare!!(15 mins maybe 20??) again medium rare 130 on meat therm!! let rest 10 mins before serving. serve with the mint jelly!

what ever you decide if the kids don't know most lilely they will be clueless to any taste and usually it is very mild so nothing to fear..the lamb I had as a kid was introduced as pork..at 13 who knew the difference?

[Tilla]

We love lamb!!!
Does Keta supply whole Lambs?

[Pitch Pocket]

I'll take some chops Keta. We used to get some lamb from our friends in Dorris. It was outstanding.......better than Costco!

Tilla,
If you are looking for a 70-90 lb. carcass. I can probably find a good whole spring lamb in May or June that will go much lighter.

Pitch,
I'll bring some up next time I am in the area, we sell whole animals cut and wrapped so NC.

Jennie,
Rosts: Lots of salt and pepper on the outside and garlic inserted inside.

Chops: I don't eat them but, Salt, pepper and dill.

Shanks: Salt and pepper then brown them in a hot pan, simmer in oven for several hours.

Kabobs: Soy sauce, Dijon Mustard, Garlic (Lots of Garlic)and salt ( a little red wine can be used too). Marinade for an hour or two and cook. This works on roasts too.

I had the butcher cut the neck and shoulder into 1" chops for making into kabob meat.

I haven’t talked my friend into geting me his Armenian wife’s kabob recipe yet.

[ 02-01-2004, 05:18 PM: Message edited by: Keta ]

[kayakfisher]

Chops...

Put uncooked brown rice in shallow caserole dish, and ad Campbell's consume instead of water to the rice. Ad chops on top and bake until done. The rice is excellente, and the chops are mild flavored and moist.

M.

[roadsend]

Cook legs and chops as you would high quality beef roast or steak. DON'T OVERCOOK. Medium rare is best. I like Montreal Steak seasoning on my lamb.

[Jennie@ifish]

Tonight I found out that I had not lived.

That was THE BEST MEAT I HAVE EVER TASTED IN MY LIFE!!!!

I have had leg of lamb, and lamb in Gyros, NEVER have I had a steak so WONDERFUL!!!

The whole family is raving!

I trimmed the fat. Then, took a little evoo and red wine vinegar, and brushed them. Then, salt and pepper, and a mix of orange juice, dijon mustard, brown sugar, and poured it over the top. Put it on the George Foreman for 6 minutes.

MAN! WHOOOOOOOOOOOO HOOOOOOOOOOOOOOO!

BAM!

Dang, I love good food!!!!

Add a little buttered baby green beans, some evooed and garlic-ed potato chunks, and some fresh salad, and baby, you got it goin' on!!!

Now, for some of my triple death by chocolate cake, and I'm on my way out!

Jen

[Chukrchaser]

Try--

Boned leg --
Untie it-- spread chopped fresh mint leaves, diced garlic and a dash of salt everywhere. Re- tie. Make a rub of rosemary, Garlic salt and pepper -- rub on generously.

Put on a rotisserie over the Barby until med-rare -- Med at most-- serve with mint jelly or Mango Chutney. Wipe chin and repeat--

The key is the Lamb -- if you can't buy local at least get US lamb -- DO NOT even try New Zealand lamb ( that's all Safeway has) because it is the nastiest tasting stuff ever.

[Smily]

Hi Jen,
My favorite way to do lamb chops the way I was brought up is to sprinkle worstishire sauce and Garlic salt and pepper and BBQ for about 5-7 minutes a side. Of course depending on your BBQ and thickness of Chops. One of the best ever. My wife has this new kick of putting Rosemary and Garlic Salt and pepper on it that is very Yummy also. Broiling works good too.

Now the best way ever(IMHO)is to marinate it.
Recipe is all of course aprox.
1 Leg of lamb about 8 lbs worth. We have even done shanks,neck, ribs(not much meat there ) and so forth. Cube into 2" chunks
about 6 lemons, washed and cut and half and squeezed and thrown in it's entirety.
1 1/2 cups of worstishire sauce
Table spoon of garlic salt
table spoon of pepper
3 or 4 onions quarter them and split them up, remove outside skin
head of garlic , smash them and skin them and throw them in.

Now Marinate them for 3-4 days in the fridge, Now either traditionally put them on skuers rotating them till done or I just put them on the grill. and flip them till done. The best summer BBQ in the world!!! of course again (IMHO) :grin:

I come from a Russian background so that's definately an influence but also we have gone to an Armenian restauraunt that had close to the same flavor. So I would say definately middle eastern, and I am no terrorist.


Also you can use the same recipe for marinating chicken but add cilantro and marinate for only 1-2 days. Love that stuff too.

Keta, You got Lamby? You got mail.

:smile: Smily :smile:

[love2fish]

I love lamb :grin: . My favorite is lamb roast rubbed with salt and garlic, then eat it with a little mint jelly. I have to get on keta's list for a lamb this spring.

love2fish

[corkyking]

From now through the next couple of months Oregon farms produce some of the best lamb a person can get. I'm very hungry now!

[Longhunter]

Leg Lamb in Red Clay roasting pan, fresh cut Alfalfa one two inches in bottom of pan lay leg of lamb in and then pour a bottle Roquefort salad dressing over the lamb, another inch or two Alfalfa throw lid on bake till medium rare ( I like Lite House dressings)

I know this sounds a little weird but it is great!

Enjoy!
Nothing better than good Lam

[Pitch Pocket]

Evoo? :whazzup:

[Fish_N_Russ]

Evoo
Extra Virgin Olive Oil

Ever watch 30 Minute Meals on Food Network


I would love to try some lamb, but I dont think any butcher shops in Corvallis have it.

[jokester]

Jen,

If you have too much lamb left over, and need to get rid of it, I know a certain guy who'll be MORE THAN WILLING to take it off your hands :grin: His name...well, lets just call him "jokester" for fun

-jokester

[Fshklr]

Cool!!! 1 more use for my George Forman. My mouth is watering after reading all the posts here :grin:

[fishing is life]

tell em it's beef and when they say they like it tell them what it really is. kind of a psychological thing like rocky mountain oysters.

[HeavyMetal BankFisherman]

I worked with a guy from Turkey years ago and was invited over to enjoy a meal with his family. The meal turned out to be Lamb Kabobs grilled over coals. I don't know how it was seasoned but it was delicious. I haven't eaten beef since you know what. Lamb sounds like a good alternative. I will be checking out the selection at Whole Foods.

Is there such a thing as Lamb Brisket?

[daveg]

A great source of recipes is foodtv.com . They have recipes from the different chefs on the Food channel. My cable channel in Vancouver, Wa is 66. I have a great recipe for lamb chops but the sauce to put over it is a little bit of work. It is from John Sarich's cookbook. He is the head chef for St. Michele winery. Here goes:

Lamb with Ginger-Merlot Sauce:

2 T olive oil
2 garlic cloves, minced (I use a good press)
1/2 t salt
1/2 t ground black pepper
8 lamb chops 1/2" thick (I like them 3/4" to 1")

Sauce:
1t peanut oil
1 T butter
2 large shallots finely chopped
1 T grated fresh ginger ( I have a garlic press from the Pampered Chef that will press ginger )
1/2 cup beef stock (buillon)
1/2 cup merlot
1/2 t dry mustard
1 T honey
1 T tomato paste
1 T soy sauce
juice of 1/2 orange
cilantro and green onions for topping

In a large bowl, combine the oil, salt and pepper. Add the lamb chops coating well. Let Marinate 45 minutes to 1 hour at room temperature. Stir occasionally. Start a charcoal grill. ( I am a firm believer in coals over gas, but this would work fine with gas)

Heat sauce pan, add peanut oit and butter, land when sizzling stir in the shallots, garlic and ginger. Cook until the shallots are soft. Stir in the stock, wine , mustard, honey, tomato paste, soy sauce and orange juice. Simmer until reduced by a third and slightly thickened. (use a tablespoon of concentrated orange juice and this reduces the reduction time)

Grill the chops over hot coals about 4 minutes on each side, or until medium rare. (with the thicker chops I grill indirect about 7 minutes a side and then over the coals for about 1 minute a side to get a char on them.)

Put on plate and top with sauce and chopped onions and cilantro.

[roadsend]

HMBF
"Is there such a thing as Lamb Brisket?"

Yes.
It is very fatty and delicious and needs to be BBQed over low coals very slowly so as to cook out much of the fat.

[HeavyMetal BankFisherman]

Originally posted by roadsend:
HMBF
"Is there such a thing as Lamb Brisket?"

Yes.
It is very fatty and delicious and needs to be BBQed over low coals very slowly so as to cook out much of the fat.

<font size="2" face="verdana,arial,helvetica">Hey thanks! That was the information I was looking for. I am getting tired of chicken. I used to do beef briskets all the time, but I stopped that.

Where would one get lamb brisket?

[steelhooked]

i've never tried it before and always wanted to. i'll be chasing me a sheep down this week now(i hear velcro gloves are the ticket) ok, ok, i'll be going to costco for some. :grin: :grin:

I've been told that velcro chaps help too :shocked:

Cosco lamb is imported and a bit on the strong side.


HMBF,
Talk to the butcher at the store about getting a lamb brisket. I'm not sure if they ever save them whole. You might end up at a speciality meat shop.

Now people not eating beef helps me out with lamb prices but there isn't any real reason to not eat beef. I would not (and never would) eat store bought hamburger even if there wasn't "Mad Cow". If you have the freezer space buy a steer from some 4H kids or someone else that's rasing a few cows, not feedlot (factory ) beef. The butcher that cuts and wraps our lamb has some of THE BEST beef and pork you can find and the prices aren't all that much higher than at the chain stores.

[ 02-09-2004, 07:44 AM: Message edited by: Keta ]