This is a simple yet delicious main dish! If you are just learning how to cook lamb,definitely, add this to your stash of lamb recipes. It's super fast to prepare and is always a hit with the family. Some suggested side dishes include: lentils, mashed potatoes, home fries, sweet potato fries, creamed cauliflower, green beans, asparagus, Brussels sprouts, steamed broccoli and/or Greek salad.
Our personal favorite, low carb meal consists of lamb chops, creamed cauliflower and Greek salad.
Hope you enjoy!
1 pound of 1 inch thick Lamb Chops (fresh or un-thawed)
3 Tbsp Extra Virgin Olive Oil
2 tsp of Salt
1/2 tsp of Black Pepper
1 tsp of Garlic Powder
1 tsp of Onion Powder
102 tsp Mustard Powder
1 Tbsp Dry Thyme
2 garlic cloves thinly sliced or diced depending on preference
1 large lemon
Place your lamb chops on a sheet pan and pat dry on both sides. Mix all dry ingredient together in a bowl. Sprinkle half of the rub mixture evenly on one side of the lamb chops and rub into the meat. Flip the lamb chops and sprinkle the remaining dry rub on the second side and rub into the meat. Allow the meat to rest with the rub for about 20-30 minutes. You can prepare your side dishes during this time. Go ahead and juice your lemon at this time as well. Using a large skillet (ideally a non stick or iron skillet) heat the olive oil until you see rippling of the oil in the pan. This usually requires medium/high to high heat. You want the meat to sizzle when placed in the pan. Cook the chops about 2-3 minutes then flip. Add your sliced garlic at this time and cook for another 2-3 minutes. Pour the juice of the lemon over the chops to de-glaze the pan. Cook an additional 1 minute then remove pan from heat. Immediately remove chops from pan onto a serving platter. Pour de-glazed liquid and garlic over the chops and allow them to rest at least 5 minutes for serving.
This is another favorite of the lamb recipes in our family. It's a nice one pot recipe for a cold winter day. I love recipes that are simple but extraordinary.
Hope you enjoy!
3 pound Bone-in Lamb Shoulder Roast
1 - 2 Tbsp on Bacon Grease or Extra Virgin Olive Oil
1 Tbsp of Salt (a little less if using bacon grease)
3/4 tsp of Black Pepper
1.5 tsp of Garlic Powder
1.5 tsp of Onion Powder
1 Tbsp of dry Rosemary (or 2 Tbsp of fresh chopped)
1 Tbsp of dry Thyme (or 2 Tbsp of fresh chopped)
4 finely minced Garlic Cloves
Chopped Potatoes 4-6
Chopped Carrots about 2 cups
Whole diced Yellow Onion
1 stalk of celery finely minced
1 Tbsp of Olive Oil
1/2 tsp of Garlic Powder
Salt and Pepper to taste
Preheat Oven to 450 degrees F. Pat lamb shoulder dry. Rub entire lamb shoulder with bacon grease or olive oil. Mix together dry seasoning ingredient plus minced garlic. Sprinkle over lamb shoulder and rub in to cover entire shoulder. Spray the bottom of a roasting pan with cooking spray. Place lamb shoulder uncovered into the roasting pan, then place in 450 degree oven for 10 minutes. Reduce heat to 350 degrees after 10 minutes and place lid or aluminum foil cover over the roasting pan. Cook for an additional hour and 20 minutes. During this time chop the potatoes, carrots, onion and celery. Place these in a large mixing bowl. Drizzle with olive oil. Toss with garlic powder, salt and pepper. Remove lamb shoulder from the oven and add chopped vegetable to surround the shoulder. Replace lid and return to the oven for an additional hour. Remove from oven and allow to rest for about 15 minutes before carving.
This is one of our favorite Lamb recipes! It's quite unique! I originally developed the brine recipe for smoked chicken but it works very nice for lamb as well. We like to serve it as southern BBQ with baked beans and potato salad. Invite some friends for an outdoor gathering and impress them with smoked Leg of Lamb.
Hope you enjoy!
5-7 pound Bone-In Leg of Lamb
1/2 cup of Salt
1/2 cup of Sugar
1 tsp Lemon Pepper
3 whole Lemons Quartered
4 Garlic Cloves Chopped
4 large sprigs of fresh Rosemary
4 large sprigs of fresh Thyme
1 Gallon of water divided
In large 10 quart pot, place salt, sugar, lemon pepper, lemons, garlic, rosemary and thyme. Bring 2 quarts of water to a boil in another pot. Pour over brine ingredient in large pot and stir until salt and sugar are dissolved. Add 2 quarts of iced cold water to the brine mixture and stir until all ice is melted and brine temperature is lukewarm to cool to the touch. Place the leg of lamb into the brine and refrigerate for 12-24 hours. Remove leg of lamb from the brine and pat dry. Place into the smoker and cook for about 4 hours until the internal temperature is about 155 degrees F. Meat should be tender and falling off the bone.
I consider this one of many fairly traditional roasted leg of lamb recipes. Certainly you will want to master it on your endeavor as you learn how to cook lamb.
5-7 pound Leg of Lamb - (Whole Bone-in Leg of Lamb with Shank is preferred, but boneless Leg of Lamb can be substituted)
3 Tbsp of Fresh Rosemary Leaves
3 Tbsp of fresh Thyme Leaves
6 Garlic Cloves
2 Tbsp of Salt
3/4 tsp of Black Pepper
2 Tbsp of Dijon Mustard
2 Tbsp of Extra Virgin Olive Oil
1/4 Whole Onion
Juice of 2 Lemons
Zest from 1 Lemon
Pat Leg of Lamb dry. Place all rub ingredients into a blender and process until smooth. Cover entire Leg of Lamb generously with rub. Allow the meat to rest with rub for about an hour. Preheat oven to 500 degrees.
Place Leg of Lamb into a roasting pan uncovered in the oven at 500 degrees for 10 minutes. Reduce heat to 325 degrees and cover pan with lid or aluminum foil. Roast for an addition amount of time based on preference and noted below.
15 minutes per pound for rare.
20 minutes per pound for medium rare.
25 minutes per pound for medium.
30 minutes per pound for well-done.
Allow meat to rest about 15 minutes before carving.