Three favorite lamb recipes for you to try

Lamb is easy to cook with a few good recipes. Here are three favorite lamb recipes of mine.

RACK OF LAMB WITH AN HERB CRUST
Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as Hermitage, Côte Rôtie, and Shiraz.

1/4 cup vegetable oil
2 racks of lamb, French trimmed
2 1/2 cups fresh white breadcrumbs
2 oz. parsley
1 egg
salt and pepper, to taste
1 oz. whole-grain mustard
12 small shallots
12 small cloves garlic, peeled
1/4 cup brown sugar
4 tbsp. cold butter, diced
1/2 cup ruby port
2 cups lamb stock
4 small sprigs thyme
4 small sprigs rosemary

Preheat the oven to 400°F.
Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.

In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.

Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.

In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.

Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.

To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.
Makes 4 servings

LEG OF LAMB WITH GARLIC AND ROSEMARY
Active time: 15 min Start to finish: 2 1/2 hr

1 (7-lb) semiboneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes. Preheat oven to 350°F.

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
Makes 8 servings

BRAISED LAMB SHANKS WITH FENNEL, TOMATOES, TURNIPS AND CARROTS
The shanks need to marinate overnight, so plan ahead. Uncork a spicy Syrah, Pinot Noir or Merlot to go with dinner.

Topping

1/2 cup chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 tablespoon minced garlic
1 teaspoon drained green peppercorns in brine, coarsely chopped
Lamb
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
1/2 cup plus 1/3 cup dry red wine
2/3 cup red currant jelly
2 teaspoons herbes de Provence
2 teaspoons red wine vinegar
3 garlic cloves, minced
6 lamb shanks (each about 1 pound)
3 tablespoons olive oil
1 pound plum tomatoes, each cut into 4 wedges, seeded
2 large turnips, peeled, cut into 3/4-inch-thick wedges
2 large fennel bulbs, each cut into 4 wedges
3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices
1 cup chopped leek (white and pale green parts only)
1/4 cup (1/2 stick) butter
1/3 cup all purpose flour
1 tablespoon tomato paste

For topping:
Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)

For lamb:
Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend.

Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally.

Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan.

Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil.

Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables.
Makes 6 servings.

About The Author:

Laurie Simpson is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

	Three Favorite Lamb Recipes
Three favorite lamb recipes for you to try