David and Nicole’s Recipes

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Apr 15, 2008 1

Roast Lamb Shanks

  • 2 lamb shanks
  • 1 tsp dry rosemary
  • 1 tsp garlic powder
  • the juice of 1 lemon
  • 1/4 cup tawny port
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • cracked pepper
  1. Drizzle the olive oil on the lamb shanks and rub in the rosemary and garlic powder.
  2. Squeeze on the lemon juice and pour on the port.  Season with the salt and pepper.
  3. Chill overnight.
  4. Bring the lamb to room temperature.  Preheat the oven to 400 F.
  5. Place the lamb with the marinade in a roasting pan.  Roast for 40 minutes.
  6. Turn the lamb shanks.  Roast 20 to 45 minutes longer, depending on the size of the shanks.  When finished, the lamb should look like its bursting.

Apr 3, 2008 1

Roasted Rack of Lamb with Mint Chimichurri

  • 1 cup mint leaves
  • 1 jalapeno, seeded, roughly chopped
  • 1 small shallot, chopped
  • 1 garlic clove
  • 1 tbsp red wine vinegar
  • olive oil
  • a pinch of sugar
  • kosher salt and cracked pepper
  • 1 1/2 lb rack of lamb–about 8 rib racks, then cut in half to make 2 fours
  1. Preheat the oven to 450 F.
  2. In a blender combine the mint, jalapeno, shallot, garlic, vinegar, and 1/4 cup olive oil.  Add the sugar.  Puree.
  3. Season with salt.  Set aside.
  4. Heat 1 tbsp of olive oil in a large oven proof skillet. 
  5. Season the lamb generously with salt and pepper.
  6. Brown the lamb racks, fat side down.  Briefly sear the other side and then return to the fat side.
  7. Place in the oven to roast for 12 minutes.
  8. Remove from the oven.  Transfer to a cutting board, tent with foil, and let rest 10 minutes.
  9. Serve with the sauce.

Sep 30, 2007 1

Lamb Kabobs

  • 1/4 cup soy sauce
  • 2 tsp dry thyme
  • 6 cloves garlic, sliced thin
  • 1 tbsp olive oil
  • 1 lb lamb, cut in 1" cubes
  1. Combine the soy suace, thyme, garlic, and olive oil.  Mix well.
  2. Pour over the lamb and mix well.
  3. Chill overnight.
  4. Drain the marinade from the lamb and discard the liquid.  Skewer the lamb.
  5. Grill the lamb until medium rare.
  6. Serve.

Aug 17, 2007 1

Deglazed Mint Lamb

  • 3 tbsp water
  • 1 1/2 tbsp icing sugar
  • 1/3 cup minced mint
  • 1/2 cup vinegar
  • olive oil
  • sea salt and cracked pepper
  • 2 lamb chops
  1. Combine the water and the icing sugar and heat in the microwave briefly.  Stir until the sugar is dissolved. Stir in the mint and the vinegar and let sit half an hour.
  2. Season the lamb chops and then pan fry until medium rare in olive oil.
  3. Remove the lamb to rest and then pour in the vinegar mixture.  Bring to a boil, scraping at the bottom.  Let boil 5 minutes until the liquid is reduced by about half.
  4. Pour the sauce over the lamb.  Serve.

Jan 26, 2007 0

Lamb with Mustard Molasses Glaze

  • 1/4 cup molasses
  • 1 tbsp dijon
  • 2 tsp balsamic vinegar
  • 1/2 tsp chile powder
  • 1 clove garlic, crushed
  • olive oil
  • 2 lamb chops
  • salt and pepper
  1. Combine the molasses, dijon, vinegar, chile, and garlic.  Set aside.
  2. Brush the lamb with olive oil and season with salt and pepper.
  3. Heat the grill.  Cook 5 minutes on one side.  Flip and cook 4 minutes longer, basting with the glaze.  Serve with remaining glaze.

Jan 26, 2007 0

Tarragon Lamb Chops

  • 1/4 cup olive oil
  • 2 tbsp fresh tarragon, minced
  • 2 garlic cloves, crushed
  • 2 lamb chops
  • salt and pepper
  • mango chutney
  1. Combine the olive oil, tarragon, and garlic.  Marinate the lamb in the mixture for 4 hours.
  2. Heat the grill.
  3. Season the lamb with salt and pepper.  Grill until cooked.
  4. Serve with the chutney.

Jan 11, 2007 0

Lamb Burgers with Harissa Aioli

  • 1 cup mayonnaise
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne
  • 3 garlic cloves, minced
  • 1 1/2 tsp lemon juice
  • 1 tsp red wine vinegar
  • 1/2 tsp dijon
  • salt and pepper
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 1 lb ground lamb
  • 1/4 cup parsley, minced
  • 2 tbsp pine nuts
  • 1 tsp paprika
  • 1/4 tsp chili flackes
  • pinch ground cloves
  • 1/2 tbsp coarse sea salt
  • cracked pepper
  • buns
  • lettuce, sliced
  • tomato, sliced
  1. Combine the mayonnaise, cumin, cayenne, 2 garlic cloves, lemon juice, vinegar and dijon.  Season with salt and pepper.  Chill.
  2. Heat the olive oil in a skillet and saute the shallot with 1 garlic clove until tender.  Cool.
  3. Combine the shallot with the lamb, parsley, pine nuts, paprika, chili flakes, cloves, coarse salt, and cracked pepper.
  4. Form into 4 burger patties.  Heat the grill.
  5. Grill the patties until cooked but not dry.
  6. Toast the buns and spread with the aioli.  Top with the lettuce and tomato.  Lay the pattie on top.  Serve.

Jan 3, 2007 0

Shaslik

  • 3/4 cup olive oil
  • 1 leg of lamb, boned, cut into 2" cubes
  • 1 tsp dry thyme
  • 2 bay leaves, crumbled
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup lemon juice
  • 1 tsp cayenne
  • cherry tomatoes
  • 1 eggplant, unpeeled, cut into cubes
  • salt and pepper
  1. Toss the lamb in the oil.  Sprinkle in the thyme, bay leaves, onion, garlic, lemon juice, and cayenne.  Mix well.
  2. Chill 5 hours.
  3. Skewer the meat alternating with the tomatoes and eggplant.
  4. Heat the grill.
  5. Season the skewers with salt and pepper.
  6. Grill the skewers, basting with the sauce.
  7. Serve.

Dec 26, 2006 0

Saffron Roast Lamb

  • 1 leg of lamb
  • 80 ml olive oil
  • 3 crushed garlic cloves
  • 6 scallions, minced
  • 2 bay leaves
  • Juice of 1 lemon
  • 40 g minced mint
  • ½ tsp saffron threads, soaked in 1 cup recently boiled water
  • 1 tsp redcurrant jelly

 

  1. Put the lamb in a large freezer bag with the olive oil, garlic, scallions, bay leaves, and the lemon juice.  Add the lemon husks and the mint.  Seal and chill overnight.
  2. Bring the lamb to room temperature.  Preheat the oven to 220 C.  Pour the entire contents of the bay into a roasting tin and then roast about 35 minutes per kilo. 
  3. Remove the lamb to a board to rest.  Remove the lemon husks and then place the pan on the stove on medium, stirring as it bubbles. 
  4. Stir in the jelly and then the steeped saffron water.  Add more water.  Check seasoning. 
  5. Serve the jus with the lamb.

Dec 24, 2006 0

Lamb Skewers with Serrano-Mint Glaze

  • 1 cup red wine vinegar
  • 1 cup white wine vinegar
  • 1 cup sugar
  • 1 serrano chile, minced
  • ½ cup mint leaves, minced
  • 1 lb lamb loin, cut into 1” pieces
  • Olive oil
  • Sea salt and cracked pepper

 

  1. Combine the vinegars and sugar in a medium saucepan.  Bring to a boil.  Reduce to ¾ cup. 
  2. Transfer to a blender and then add the chile, and mint and then process until smooth. 
  3.  Pour into a bowl.  Set aside 3 tbsp of the glaze.  Heat the grill.
  4. Spear the lamb on some skewers without crowding them.  Brush the lamb on both sides with oil and season with salt and pepper. 
  5. Grill the lamb, basting with the glaze. Remove to a platter and brush with the reserved glaze.  Serve

 

September 2010
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