Recipes

Grilled Lamb Burger


Ingredients

  • 2 lb ground lamb
  • 1 medium onion, finely grated
  • 3 cloves garlic minced
  • 1 large egg
  • 1/4 c. fresh chop parsley
  • 2 tbsp. fresh chop mint
  • 1 tsp ground allspice
  • Pinch cumin
  • Salt and pepper
  • Toasted seasame seed bun
  • Smoked gouda or cheddar
  • Grainy Dijon mustard
  • Lettuce
  • Tomato

Preparation

  • Add ground lamb in a bowl along with onion, garlic, egg, herbs and spices. Mix well with your hands and form patties. Place covered in the fridge for a couple of hours before grilling.
  • Preheat the grill.
  • Grill the burgers 4-5 minutes each side. Cook longer for a well done burge. Place smoked cheese on the patties. While cheese melts, toast the buns.
  • Arrange your topping on the toasted bun and enjoy!

 

Grilled Lamb Chops


Ingredients

  • 8 lamb chops
  • 2 tbsp. lemon juice
  • 1 tsp oregano
  • 1 jalapeno minced
  • 1 tbsp. soy sauce
  • 2 tbsp. olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp. Dijon mustard

Preparation

  • In a small bowl stir together the olive, lemon juice, soy sauce, oregano, and garlic and marinate the lamb chops for atleast 2 hours.
  • Fire up the BBQ!
  • In a small bowl, whisk the jalapeno, Dijon and soy sauce.
  • Arrange the chops on the grill and brush sauce over the top.
  • Cook for 4 minutes.
  • Turn chops over and brush with sauce. Cook for an additional 4 minutes for medium rare.
  • Allow to rest for a few minutes.
  • Serve and enjoy

 

Roasted Lamb Ribs


Ingredients

  • 2 lbs lamb ribs
  • 3 garlic cloves — crushed
  • 1 onion
  • 2 large carrots
  • 1 bay leaf
  • Chicken or Lamb stock
  • 1 tbsp. chop fresh rosemary
  • 1 tsp. dried caraway seeds
  • Salt pepper
  • Olive oil

Preparation

  • Trim excess fat from ribs.
  • In a large stock pot, arrange onion, carrot and 2/3 garlic, bay leaf and ribs. Cover with water or chicken stock. Bring to a boil then reduce heat to a slow simmer. Skim off any excess fat that may come to the top during cooking.
  • Cover and simmer for about an hour.
  • Transfer ribs to a plate. Discard remains of the pot. Ribs can be made 2 days in advance before roasting.
  • To roast ribs, preheat oven to 350°C. Cover ribs with olive oil, garlic, rosemary and caraway seeds. Season with salt and pepper.
  • Roast in oven until nicely browned, about 1 hour.
  • Slice into individual ribs and serve.

 

Braised Lamb Shanks


Ingredients

  • 4 lamb shanks
  • 1/2 large onion
  • 4 cloves garlic
  • 2 c. lamb stock
  • 1 c. red wine
  • 2 tbsp. vegetable oil
  • 1/2 c. flour
  • 1 tsp. fresh ground pepper
  • 4 bay leaves
  • Salt and pepper

Preparation

  • Combine the flour salt and pepper in a large zip lock bag pop in the lamb shanks seal tightly and shake till the flour coats your lamb shank.
  • Thinly slice the onion and mince the garlic.
  • Cover and simmer for about an hour.
  • Heat oil in a large frying pan, and fry shanks until golden brown on each side.
  • Place shanks in a large oven proof container with lid.
  • Add onion and garlic to the frying pan and cook until soft. Add the red wine to the pan and cook until syrupy — approx. 5 min.
  • Pour onion mixture and lamb stock over the shanks.
  • Cook at 375°C for 2 hours and 15 min.
  • Sauce can be thickened by removing the shanks and simmering on the stove for 15 minutes. Pour over shanks and serve!

 

Traditional Irish Stew


Ingredients

  • 1/2 pound thick sliced bacon, diced
  • 5 lb boneless lamb shoulder, diced
  • 4 cloves garlic, peeled and
  • chopped
  • 1 large onion, finely diced
  • Canola oil
  • Salt and pepper
  • 4 cups lamb or lamb stock
  • 4 cups carrots, diced
  • 2 cups parsnip, diced
  • 2 large onions, diced
  • 3 lb potato, peeled and diced
  • 1 tsp fresh chopped thyme
  • 1 bay leaf
  • 1 cup Guinness
  • Chopped parsley

Preparation

  • In a large frying pan, saute the bacon until crisp. Set aside
  • In a large bowl, season the lamb with salt and pepper. Toss to coat the meat evenly.
  • In the frying pan, add canola oil and in batches brown the meat over medium high heat. Transfer the browned meat to a large stove top casserole dish
  • Add the garlic and finely diced yellow onion to the frying pan and saute until the onion begins to color a bit. Deglaze the pan with ½ cup Guinness and add to the casserole dish along with the bacon and beef stock. Cover and simmer for 1 ½ hours or until tender.

 

Rack of Lamb


Ingredients

  • 2 lamb racks, frenched
  • 1/2 c. extra virgin olive oil
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 1 large onion, finely diced
  • 6 sprigs thyme
  • Fresh ground pepper

Preparation

  • Mix together olive oil, chopped garlic, chopped rosemary and thyme in a large bowl. Add to the lamb and coat well. Grind some fresh pepper over racks. Wrap in cling film and marinate the racks over night.
  • The next day, remove the lamb from the marinade and scrape off as many herbs as possible. Preheat oven to 350°C.
  • Heat a large frying pan over medium high heat. Add 2 tbsp. olive oil. Season racks with salt and sear fat side down until golden.
  • Roast in oven for 20 to 30 minutes. Let rack rest for 5 minutes before cutting and serve!

 

Roast Leg of Lamb with Rosemary


Ingredients

  • 5 lb leg of lamb
  • 1/4 cup honey
  • 2 tbsp.Dijon mustard
  • 2 tbsp. chopped fresh rosemary
  • 1 tsp fresh ground pepper
  • 1 lemon zested
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt

Preparation

  • In a small bowl, combine honey, mustard, rosemary, pepper, lemon zest and garlic. Mix well and apply to the lamb. Let marinate overnight.
  • Preheat oven to 450°C.
  • Place lamb on a rack in a roasting pan and sprinkle with salt.
  • Bake at 450°C for 20 minutes, then reduce heat to 400°C and roast for 1 hour for medium rare. Internal temp. should be at least 62°C
  • Let the roast rest for 10 minutes before carving.

Mint Jelly

  • 1/4 lb mint
  • 2 c parsley
  • 1/4 c sugar
  • 1 c. apple juice
  • 2 gelatin leaves

Preparation

  • Blanch mint leaves in boiling water and refresh in ice water. Remove and drain on a paper towel and squeeze out excess moisture. Repeat same process with parsley. Place in a blender with ¼ cup of apple juice and puree.
  • In a separate pan bring sugar and water to a boil. Remove from heat and keep warm.
  • In a small bowl, place gelatin leaves and cover with cold water. Allow to soften(bloom) and remove. Carefully squeeze out excess water and reserve.
  • In a bowl add sugar, water, mint puree and gelatin. Place in shallow pan and refrigerate until set.

 

Irish Shepherd's Pie


Ingredients for the Mashed Potatoes

  • 6 medium Yukon gold potatoes, peeled and chopped
  • 2 tablespoons butter, softened
  • 1/3 cup cream
  • 1 egg
  • 1 tablespoon olive oil

Ingredients for the Meat Mixture

  • 2 tablespoons olive oil
  • 1 1/2 pounds ground lamb
  • 1/2 medium yellow onion, peeled and chopped
  • 4 garlic cloves, peeled and thinly sliced
  • 1/2 large red pepper, chopped
  • 2 cups button mushrooms, quartered
  • 1 cup carrots, peeled and chopped
  • 1 teaspoon dried lavender
  • 2 teaspoons dried rosemary
  • 1/2 cup red wine
  • 2 cups chicken stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Preparation of Mashed Potatoes

  • Set a large pot filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
  • Pour the cooked potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry.
  • Put the potatoes back into the pot you cooked them in and mash. Stir the softened butter into the potatoes. Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth.

Preparation of Meat Mixture

  • Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside.
  • Add the onions to the pan in which you cooked the lamb, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes. Add the lavender and rosemary and cook until they release their fragrance, about 1 minute. Add the meat back to the vegetable mixture and remove from heat.
  • Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy.
  • Turn on the oven to broil. Transfer the meat and vegetable mixture to a large pie pan. Top with the potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
  • Serve immediately.

 

Indian Style Shish Kabob


Ingredients

  • 2 lbs lean ground lamb
  • 2 onions, very finely diced
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp green chile paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp salt
  • 1/4 cup vegetable oil
  • Skewers

Preparation

  • In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne and salt. Cover and refrigerate for 2 hours. Soak skewers in water for 2 hours to prevent burning on the grill.
  • Mold handfuls of the lamb mixture to form sausages around the skewers. Make sure the meat is spread to an even thickness. Cover unused portion of the skewer with tinfoil to further prevent burning on the grill. Refrigerate for at least an hour before you are ready to grill.
  • Preheat BBQ on high heat.
  • Brush grill liberally with oil and arrange kabobs on the grill. Cook for 4 minutes on each side or until well done, turning as needed. Kabobs can also be cooked in the oven at 350‘C for 10 minutes.