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*~ Lamb ~*

Posted by on Nov. 5, 2010 at 11:36 PM
  • 13 Replies

   Leg of Lamb

 Leg of Lamb Recipe


  • 6-8 Servings
  • Prep: 20 min. Bake: 1-1/4 hours


  • 1/2 leg of lamb (3 to 4 pounds)
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour


  • Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160° for medium or 170° for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 157 calories, 5 g fat (2 g saturated fat), 77 mg cholesterol, 330 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.

by on Nov. 5, 2010 at 11:36 PM
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Replies (1-10):
by on Nov. 14, 2010 at 10:54 PM

this is a really awsome way to cook lamb chump chops......mix tablespoon and bit of bbq sauce and cover chops in it then bake in oven for about 30 mins or so taste great and really tender

by on Jan. 30, 2011 at 2:55 PM

Crockpot Mediterranean Lamb Recipe


Lamb with rice and vegetables, along with rice and tomatoes.


  • 2 pounds boneless lamb, cut in 1-inch pieces
  • 2 cups sliced potatoes
  • 1 cup converted rice
  • 2 onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 pound zucchini, sliced
  • 1 12-oz pkg artichoke hearts, thawed,halved
  • 2 cups diced tomatoes


Place sliced potatoes in the bottom of a slow cooker. Layer remaining ingredients on top. Pour 2 cups of water (or broth) over all. Cover and cook on low 8 to 10 hours.
by on Jan. 30, 2011 at 2:55 PM

Lamb and Eggplant Bake



  • 1 medium eggplant, peeled and cubed (2 1/2 to 3 cups)
  • 3 to 4 tablespoons olive oil
  • 1 to 1 1/2 pounds lamb shoulder, cubed
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) tomatoes
  • 2 teaspoons salt
  • 1/2 to 1 teaspoon curry powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 cup raw long-grain rice


Heat a little of the olive oil in a large skillet. Brown eggplant cubes in batches, adding more of the oil only as needed. Drain on paper towels.

Brown lamb cubes in the same skillet; remove to a platter. Sauté chopped onion and garlic until tender; stir in tomatoes, salt, curry powder, thyme, and basil. Add lamb; cover and simmer for 15 minutes.

In a 2-quart casserole, alternate layers of half of the eggplant, half of the lamb and tomato mixture, and half of the rice. Repeat layers. Cover and bake at 350° for 55 to 65 minutes, or until rice is tender, stirring once during cooking time.

by on Jan. 30, 2011 at 2:55 PM

Orange Lamb Chops


Lamb chops are first marinated in an orange juice and herb mixture.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 6 shoulder lamb chops, about 3/4 inch thick
  • 1/2 teaspoon orange zest
  • 1/4 cup orange juice
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 tablespoon olive oil
  • 4 ounces sliced mushrooms, or 1 can (3 or 4 ounces), drained


Trim lamb chops. Combine orange zest, orange juice, and thyme. Pour orange mixture over lamb chops and let stand for at least 3 hours in the refrigerator. Turn lamb chops a few times to keep coated with orange marinade mixture. Drain lamb chops, reserving orange marinade mixture. In a large skillet over medium-high heat, brown lamb chops quickly in hot oil. Reduce heat to medium-low; add mushrooms and orange mixture. Cover and simmer lamb chops for 30 to 45 minutes. Uncover and simmer for 5 minutes longer. Lamb chops recipe serves 6.
by on Jan. 30, 2011 at 2:56 PM

Navarin of Lamb


Navarin of lamb is a lamb stew made with lamb shoulder and vegetables.


  • 2 1/2 pounds boneless lamb shoulder
  • 2 tablespoon olive oil
  • 3 tablespoons chopped green onions, white part
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 1 can (14.5 ounces) tomatoes, drained, chopped
  • 1/2 cup dry white wine
  • 1 large clove garlic, minced
  • 1/4 teaspoon dried leaf thyme
  • 1/2 teaspoon dried parsley flakes
  • 1 bay leaf
  • salt and pepper
  • 6 medium carrots, cut in 1-inch slices
  • 4 medium white turnips, quartered, or 1 small rutabaga, cut in 1 1/2 to 2-inch chunks
  • 12 small white onions, peeled, or frozen
  • 3 tablespoons butter


Cut lamb shoulder into 1-inch cubes and brown in oil in a Dutch oven or stock pot. Add green onions and lightly brown; add flour and stir. Add water, tomatoes, wine, garlic, thyme, parsley, and bay leaf. Simmer for 45 minutes; remove meat and strain liquid into a bowl. Place lamb back in pot and add strained liquid. Season to taste with salt and pepper. In a large skillet, melt butter over medium low heat. Add carrots, turnips, onions to skillet; cook, stirring, until vegetables are lightly browned. Add to broth and lamb in the large pot. Cover and simmer lamb stew for 30 to 45 minutes, or until tender, adding more water or bouillon if necessary. Skim off fat; serve this lamb stew with good bakery bread.
Navarin of lamb recipe serves 6.
by on Jan. 30, 2011 at 2:58 PM

Savory Slow Cooker Lamb Shanks With Rosemary and Mushrooms


Rosemary and mushrooms help to flavor this melt-in-your-mouth tender lamb. This lamb cooks for about 10 to 12 hours, and it's perfect for a busy day meal.


  • 2 tablespoons olive oil
  • 4 to 6 lamb shanks, about 6 pounds
  • 1 cup Pinot Noir or Burgundy, or other dry red wine
  • 3 tablespoons grainy Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
  • 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
  • 4 large cloves garlic, finely minced
  • 16 ounces sliced mushrooms
  • 1 large carrot, diced
  • 12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in wedges


*To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off root end and slip off skins. Frozen small white onions may be used.

In a large skillet over medium-high heat, heat the olive oil. Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker. Add the peeled onions or onion wedges to the slow cooker.

Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.

To the hot skillet, add mushrooms and carrots. Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks. Pour the wine mixture into the skillet, scraping up the browned bits with a spatula. Bring to a simmer; pour over the lamb shanks in the slow cooker.

Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.
Serves 4 to 6.

by on Jan. 30, 2011 at 2:58 PM

Roast Lamb Shoulder



  • 1 boneless rolled lamb shoulder, about 4 pounds
  • 1 small can (6 ounces) frozen orange juice concentrate, thawed
  • 1/4 cup lemon juice
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped celery
  • 1/4 cup blanched slivered almonds
  • 1 tablespoon dried mint flakes or 1/4 cup chopped fresh mint


Place lamb on rack in shallow roasting pan. Roast at 325° for 1 hour. In a saucepan, combine orange juice concentrate, lemon juice, butter, and salt; simmer for 5 minutes. Brush lamb with orange juice mixture and roast about 1 1/2 to 2 hours longer, or until meat thermometer registers 175°. Add celery to remaining orange juice mixture and simmer for 5 minutes longer Stir in almonds and mint; serve sauce with lamb.
Serves 6 to 8.
by on Jan. 30, 2011 at 2:59 PM

Lamb Shanks with Gravy



  • 4 lamb shanks, about 3 to 4 pounds
  • 1 large clove garlic, minced
  • 4 cups water
  • 2 teaspoons salt
  • 1 teaspoon crumbled dried leaf oregano
  • 4 potatoes, peeled and cut in chunks
  • 3 medium onions, quartered
  • 6 carrots, cut in half crosswise and quartered lengthwise
  • 1 small head cabbage, quartered, tough stem cut out
  • .
  • Horseradish Gravy
  • .
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1 1/2 cups lamb broth (add a little water to broth if necessary to make 2 cups)
  • 1 tablespoon prepared horseradish


Brown lamb shanks in a large pot or Dutch oven; stir minced garlic into drippings and sauté until softened. Stir in water; salt, and oregano; cover and simmer lamb shanks for 1 hour, or until lamb shanks are tender. Place potatoes and onions and carrots around lamb shanks; cover and cook for 40 minutes. Add cabbage wedges; cook 20 minutes longer, or until vegetables are done. With a slotted spoon, remove lamb shanks and vegetables to a serving platter; keep lamb shanks and vegetables hot.

Prepare gravy. In a small saucepan melt 2 tablespoons butter; stir in flour. Continue stirring until smooth; add dillweed and 1/2 teaspoon salt. Gradually add the 1 1/2 cups broth. Continue cooking, stirring constantly, until gravy is thickened and boiling. Boil for 1 minute; stir in horseradish. Serve with lamb shanks and vegetables.
Lamb shanks serve 4.

by on Apr. 5, 2011 at 8:05 PM

Seared Lamb with Balsamic Sauce

Time: 40 minutes

Serve with Cracked Wheat–Currant Pilaf: Sauté 1½ cups quick-cooking bulgur in 2 teaspoons butter over medium-high heat for 1 minute. Add 1½ cups water and ½ teaspoon kosher salt. Bring to a boil; cook 2 minutes. Cover, remove from heat, and let stand 25 minutes. Fluff with a fork. Stir in 3 tablespoons dried currants and 2 tablespoons chopped fresh flat-leaf parsley.

And Spicy Chard: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ½ teaspoon crushed red pepper and 2 minced garlic cloves; sauté 30 seconds. Add 8 cups chopped Swiss chard and ¼ cup chicken broth; cover and cook 8 minutes. 

Healthy Dinner Recipe: Seared Lamb with Balsamic Sauce

Total: 32 minutes
Yield: 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)


  • 2  teaspoons  olive oil
  • 8  (4-ounce) lamb loin chops, trimmed
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  cup  finely chopped red onion
  • 2  garlic cloves, chopped
  • 1/4  cup  dry red wine
  • 1/3  cup  fat-free, lower-sodium beef broth
  • 2  tablespoons  balsamic vinegar


1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.

Nutritional Information

11.6g (sat 3.7g,mono 5.7g,poly 0.9g)
by on Apr. 5, 2011 at 8:09 PM

Grilled Lamb Chops and Mint Chimichurri

Time: 30 minutes

Simple Sub: If you don't like lamb, substitute 4-ounce beef tenderloin steaks.

Serve with Buttermilk Mashed Potatoes: Cut 1 pound peeled Yukon gold potato into 1-inch pieces. Place potato in a medium saucepan; cover with water. Bring to a boil; reduce heat and simmer for 15 minutes or until potato is tender. Drain well, and mash potato with a potato masher. Stir in 1/2 cup room temperature low-fat buttermilk, 4 teaspoons butter, and 1/2 teaspoon kosher salt. Drizzle with 4 teaspoons extra-virgin olive oil. Yield: 4 servings.CALORIES 182; FAT 8.8g (sat 3.3g);SODIUM 306mg

Grilled Lamb Chops and Mint Chimichurri Recipe

Complement pan-grilled lamb chops with chimichurri, a sauce made of fresh herbs, garlic, and olive oil.


Total: 15 minutes
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons chimichurri)


  • 1 1/2  cups  fresh mint
  • 1/2  cup  fresh flat-leaf parsley
  • 2 1/2  tablespoons  extra-virgin olive oil
  • 2  tablespoons  fat-free, lower-sodium chicken broth
  • 1 1/2  tablespoons  white vinegar
  • 2  teaspoons  minced shallots
  • 1/8  teaspoon  crushed red pepper
  • 2  garlic cloves, minced
  • 3/4  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 8  (4-ounce) lamb loin chops, trimmed
  • Cooking spray


1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.

2. Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness. Let chops stand for 5 minutes. Serve with chimichurri.

Nutritional Information

18.4g (sat 4.7g,mono 10.3g,poly 2g)
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