How to Cook Lamb! Family Favorite Lamb Recipes

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!

Recipe:

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 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!

Recipe:

5-7 pound Bone-In Leg of Lamb

Brine:

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.