Category: Lamb
Lamb Spiedies
One of our favorites!
Tender marinated and braised lamb, tart and creamy tzatziki sauce topped with pickled onions and cucumbers on warmed flat bread
Typically we try to come up with a dinner theme for the holidays
We have had the normal classic Christmas rib roast with all the trimmings, we have had a Southern Christmas featuring fried chicken, ribs, mac and cheese and even baked beans
This year we decided to go with a Greek theme
My brother in law Anthony decided he would make lamb spiedies for an appetizer which sounded good to us
Typically Spiedies are some form of meat or protein that marinate for days and are grilled and served on a roll
In fact you can click on our link for a great Chicken Spiedies recipe
What happened with this recipe though ended up being a great twist
Since it was winter Anthony decided not to deal with the grill outside and instead braised the lamb in a dutch oven which produced delicious fork tender meat
He also added green bell pepper and onion which added wonderful flavours
Here is our recreation of this great dish
When we went to the butcher they were out of lamb stew meat so I bought 8 lamb shoulder chops
I decided to butcher the meat myself
Remove the meat from the bones and trim off any excess fat
Try to cut the meat into even sized cubes
This yielded around 2 pounds of lamb stew
Now for the spiedie marinade
We will need 1 cup olive oil, 1/2 cup of white vinegar, 3 chopped garlic cloves, 1 tablespoon of lemon juice, 1/2 tablespoon of kosher salt, 1/2 tablespoon of dry basil, 1/2 tablespoon of garlic powder, 2 teaspoons of dry oregano and 1 teaspoon of ground black pepper
Add the above ingredients to a large bowl
Whisk to incorporate
Add the lamb to a large resealable bag
Cover with the marinade, force the air out of the bag and seal
Refrigerate up to 4 days flipping the bag over once per day
Now my brother in law served these spiedie style on rolls
We decided to go a more Greek route and use flatbreads with Tzatziki Sauce
Click on our link to make your own tzatziki!
I also thought some pickled veggies would be a great contrast to the richness of the lamb so we decided to do a quick pickle of red onion and cucumbers
You can do this a day ahead or even a couple hours ahead of the lamb dinner
Slice 1 red onion and cut 1/2 of an English cucumber into strips
We placed these into a mason jar
Put some onion then cucumber and alternate until everyone is in
Next up is the pickling brine
We will need 1/2 cup of apple cider vinegar, 1/4 cup of water, 1 smashed garlic clove, 1 tablespoon of sugar, 1/2 tablespoon of kosher salt and 1/2 teaspoon of black peppercorns
Add these ingredients into a saucepan and bring to a simmer and whisk until the sugar and salt are completely dissolved
Immediately pour over the onion and cucumber
Cover and store in the refrigerator overnight or for at least a couple of hours
I like to flip the jar every hour or so
The veggies will soften and pickle and settle way down in the jar
Now let’s get back to the lamb
Strain the lamb
Preheat your oven to 350 F
Heat 2 tablespoons of olive oil in a dutch oven over medium high heat
Brown the lamb in batches and remove and set aside
Next we will need 1 green bell pepper and 1 onion
Peel and slice the onion
Remove the seeds and ribs from the pepper and slice
Add the veggies to the pot along with a pinch of kosher salt and ground black pepper
Cook for 4-6 minutes stirring occasionally
Next we will need 1/2 cup of dry red wine (like a Cabernet), 1 cup of lamb stock (or beef), 1 tablespoon of Gravy Master and 1/4 cup of flour
Add the meat into the pot along with the red wine
Bring to a boil then reduce the heat to a simmer and cook 4-6 minutes
Add in the Gravy Master and stir to combine
Sprinkle the meat with the flour and stir
Add in the stock
Stir to combine
Cover and place into the oven
Cook 45 minutes or until the lamb is very tender
I like to place the flat breads in the oven to warm for 5-6 minutes
Top the flat bread with some Tzatziki Sauce
Top with some of this wonderful tender lamb
Top with the quick pickles and dig in!
Enjoy!!!
Simply Sundays! ~ Lamb Spiedies
Ingredients
For the Spiedie marinade
1 cup of olive oil
1/2 cup of white vinegar
3 garlic cloves
1/2 tablespoon of kosher salt
1/2 tablespoon of dry basil
1/2 tablespoon of garlic powder
2 teaspoons of dry oregano
1 teaspoon of ground black pepper
For the lamb
2 pounds of lamb stew
1 onion
1 green bell pepper
1/2 cup of dry red wine (like a Cabernet)
1 cup of lamb stock (or beef)
1 tablespoon of Gravy Master
1/4 cup of flour
kosher salt and ground black pepper
Flatbreads (optional)
Tzatziki Sauce (optional)
For the quick pickled vegetables
1 red onion
1/2 of an English cucumber
1/2 cup of apple cider vinegar
1/4 cup of water
1 garlic clove (smashed)
1 tablespoon of sugar
1/2 tablespoon of kosher salt
1/2 teaspoon of black peppercorns
Directions
Remove the meat from the bones off of 8 lamb shoulder chops and trim off any excess fat. Try to cut the meat into even sized cubes
In a large bowl whisk together 1 cup olive oil, 1/2 cup of white vinegar, 3 chopped garlic cloves, 1 tablespoon of lemon juice, 1/2 tablespoon of kosher salt, 1/2 tablespoon of dry basil, 1/2 tablespoon of garlic powder, 2 teaspoons of dry oregano and 1 teaspoon of ground black pepper
Place the lamb in a large resealable bag. Cover with the marinade, force the air out of the bag and seal. Refrigerate up to 4 days flipping over once per day. After the lamb has marinated strain it
Preheat your oven to 350 F. Heat 2 tablespoons of olive oil in a dutch oven over medium high heat. Brown the lamb in batches and remove and set aside. Peel and slice 1 onion. Remove the seeds and ribs from 1 green bell pepper and slice
Add the veggies to the pot along with a pinch of kosher salt and ground black pepper. Cook for 4-6 minutes stirring occasionally. Add the meat back into the pot along with 1/2 cup of dry red wine (like a Cabernet). Bring to a boil then reduce the heat to a simmer and cook 4-6 minutes
Add in the Gravy Master and stir to combine. Sprinkle the meat with the 1/4 cup of flour and stir. Add in the stock. Stir to combine. Cover and place into the oven. Cook 45 minutes or until the lamb is very tender
For the quick pickled vegetables
Peel and slice 1 red onion. Slice 1/2 of an English cucumber into strips. Add these to a mason jar alternating
In a saucepan combine 1/2 cup of apple cider vinegar, 1/4 cup of water, 1 smashed garlic clove, 1 tablespoon of sugar, 1/2 tablespoon of kosher salt and 1/2 teaspoon of black peppercorns
Bring to a simmer. Whisk until the sugar and salt are completely dissolved and immediately pour over the onion and cucumber. Cover and store in the refrigerator overnight or for at least a couple of hours flipping the jar every hour or so
The veggies will soften and pickle and settle way down in the jar
For serving
Warm some flatbreads in the oven for 5-6 minutes (optional). Serve with some Greek Tzatziki Sauce (optional) and quick pickles (optional)
Tools used to make this recipe
ZELITE INFINITY Boning Knife 6 Inch
Architec Carving Board, Gripperwood
Lodge Enameled Cast Iron Dutch Oven
© Simply Sundays 2018
All rights reserved
Braised Lamb Shanks
Lamb shanks are simply a decadent and delicious meal
And believe it or not you don’t have to be a chef or go to a restaurant to have this great dish, it is actually pretty easy to prepare
Here I have 4 lamb shanks that have been french cut, all that means is that the bone has been exposed and trimmed
Now you can buy them and have a butcher french them or you can click on my how to link below
Show Me how to French Cut Lamb Shanks
I also removed any excess fat and cut scores into the silver skin (the silver membrane on the shank which can be quite tough)
Next I drizzle the lamb with some extra virgin olive oil and rub it in
Preheat your oven to 350 F
Generously season the shanks with kosher salt and ground black pepper
Heat 2 tablespoons of extra virgin olive oil in an oven proof pan over medium high heat
Once lightly smoking, lay the shanks season side down in the pan and sear for 4-6 minutes
Season the other side with salt and pepper
Flip and sear another 4-6 minutes then remove the shanks and set aside
I had scraps of meat left over from frenching the lamb so I’m going to add these to the pan as they will add flavor for the gravy
Waste not want not
Next we will need 2 large onions and 6 garlic cloves
Peel the onion and give everybody a rough chop
Add the onions and garlic to the pan
Cook 8-10 minutes or until they start to soften
Next we will need 2 cups of dry red wine (like a Cabernet), 4 cups of chicken stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce and 2 sprigs of fresh rosemary
Click on our link below to make your own chicken stock
Add the wine to the pan and bring to a boil
Reduce heat to a simmer and cook 6-8 minutes to allow the alcohol to cook off
Next add in the Gravy Master and Worcestershire Sauce and mix to combine
Nestle the shanks in the pan
Pour in the stock
Add in the rosemary sprigs
Cover the pan in aluminum foil and place in the oven for 1 hour
At the 1 hour mark remove the pan from the oven and flip the lamb
Cover the pan back up and cook 1-1 1/2 hours more or until the meat is ready to fall off the bone
Looking good
Remove the shanks and set aside
Strain the gravy into a pot and bring to a boil
In a separate pan melt 2 tablespoons of butter
Whisk in 1/4 cup of flour and cook the mixture until it is lightly browned and bubbling
Whisk this into the gravy and allow it to thicken
I like to dip the whole shank into the pot of gravy to completely coat it before serving
We served our shanks on a bed of mushroom risotto with peas and extra gravy!
Enjoy!!!
Simply Sundays! ~ Braised Lamb Shanks
Ingredients
4 Lamb Shanks frenched
2 large onions
6 garlic cloves
2 cups of dry red wine (like a Cabernet)
4 cups of chicken stock
2 tablespoons of Gravy Master
1 tablespoon of Worcestershire sauce
2 sprigs of fresh rosemary
kosher salt
ground black pepper
For the gravy
2 tablespoons of butter
1/4 cup of flour
Directions
Preheat your oven to 350 F. Drizzle the lamb with extra virgin olive oil and rub it in Generously season the shanks with kosher salt and ground black pepper
Add about 2 tablespoons of extra virgin olive oil to a large oven proof pan over medium high heat. Once lightly smoking, lay the shanks season side down in the pan and sear for 4-6 minutes. Season the other side with salt and pepper. Flip and sear another 4-6 minutes then remove the shanks and set aside. Add any lamb scraps you have left from frenching them to the pan
Roughly chop 2 large onions and 6 cloves of garlic. Add to your pan and cook 10 minutes or until they start to soften. Next we will need 2 cups of dry red wine, 4 cups of chicken stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce and 2 sprigs of fresh rosemary
Add the wine to the pan and bring to a boil. Reduce heat and simmer 6-8 minutes to allow the alcohol to cook off. Next add in the Gravy Master and Worcestershire Sauce and mix to combine. Nestle the shanks in the pan. Pour in the stock. Add in the fresh rosemary sprigs and cover the pan with aluminum foil. Place in the oven and cook 1 hour
At the 1 hour mark remove the pan from the oven and flip the lamb. Cover the pan back up and cook 1-1 1/2 hours more or until the meat is ready to fall off the bone. Remove the shanks and set aside
Strain the gravy into a pot and bring to a boil. In a separate pan melt 2 tablespoons of butter. Whisk in 1/4 cup of flour and cook the mixture until it is lightly browned and bubbling. Whisk this into the gravy and allow it to thicken. Dip the whole shank into the pot of gravy to completely coat it before serving
We served our shanks over a bed of mushroom risotto with peas with extra gravy
Tools used for this recipe
Architec Gripperwood Gourmet Cutting Board
Pyrex 3-Piece Glass Measuring Cup Set
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2017
All rights reserved
Lamb Loin Chops
Loin lamb chops are simply delicious
To me they are like these little mini T-Bone steaks that just have so much flavor
Now originally, my wife was not a fan of lamb and it was this recipe that changed her mind
It is a simple dish that will make a lamb lover out of almost anyone!
I’m starting with a pack of 12 loin lamb chops
Aren’t they beautiful… 🙂
Now even though the butcher did a fine job trimming them, I’m going to cut off some of the excess fat
Once trimmed drizzle them with some extra virgin olive oil and rub it in
Now for the seasonings
I like to use kosher salt, ground black pepper, garlic powder and onion powder
I also love the way coriander tastes with lamb so I’m using 1 teaspoon that I will grind in a mortar and pestle, plus 1 sprig of fresh rosemary
Remove the rosemary leaves and chop them, discard the stem
Sprinkle the chops with half the seasonings and herbs
Preheat the oven to 350 F
Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat
Once the oil is lightly smoking add in the chops trying not to over crowd them
Sprinkle the other side with the rest of the seasonings and fresh herbs
Allow the lamb to sear for 3-4 minutes then flip
Place the whole pan in the oven and cook for another 10 minutes for around medium done
Take the pan out of the oven
Remove the lamb from the pan and set aside to rest for at least 10 minutes prior to serving
Place the pan with the meat juices back on a burner over medium heat and bring to a simmer scraping up the bottom of the pan with a whisk
Next we will need 1 cup of beef stock and 1 tablespoon of Gravy Master
Click on the link below to make your own beef stock
Add in the stock and Gravy Master and whisk together
Bring to a boil then reduce heat and simmer 2-3 minutes
In another pan melt 2 tablespoons of butter
Stir in around a 1/4 cup of flour and cook until it’s bubbly and starting to brown lightly
Whisk the roux mixture into the gravy and cook 1-2 minutes or until thickened slightly
Salt and pepper the gravy to taste
Gravy looks good!
We served the loin chops with some herbed orzo with kalamata olives and of course, our delicious gravy!
Enjoy!!!
Simply Sundays! ~ Lamb Loin Chops
Ingredients
12 loin lamb chops
kosher salt
ground black pepper
garlic powder
onion powder
1 teaspoon of coriander (crushed)
1 sprig of fresh rosemary
2 tablespoons of extra virgin olive oil (plus some to drizzle on the chops)
1 cup of beef stock
1 tablespoon of Gravy Master
2 tablespoons of butter
1/4 cup of flour
Directions
Trim 12 loin lamb chops of any excess fat then drizzle them with some extra virgin olive oil and rub it in. Season the first side of the lamb with some kosher salt, ground black pepper, garlic powder, onion powder, crushed coriander and chopped fresh rosemary
Preheat the oven to 350 F. Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the oil is lightly smoking add in the chops trying not to over crowd them. Sprinkle the other side with the rest of the seasonings and fresh herbs
Allow the lamb to sear for 3-4 minutes then flip. Place the whole pan in the oven and cook for another 10 minutes for around medium done. Take the the pan out of the oven. Remove the lamb from the pan and set aside to rest for at least 10 minutes prior to serving
Place the pan with the meat juices back on a burner over medium heat and bring to a simmer scraping up the bottom of the pan with a whisk. To the pan add 1 cup of beef stock and 1 tablespoon of Gravy Master. Whisk together and bring to a boil then reduce heat and simmer 2-3 minutes
In another pan melt 2 tablespoons of butter. Whisk in around a 1/4 cup of flour and cook until the bubbly and starting to brown lightly. Whisk the roux mixture into the gravy and cook 1-2 minutes or until thickened slightly. Salt and pepper the gravy to taste
Serve the lamb with the gravy
Tools used to make this recipe
Architec Gripperwood Cutting Board
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2017
All rights reserved
Rack of Lamb
I have never attempted to cook a rack of lamb before
Once roasted and cut apart, these rack’s of lamb become those great little “Lollipops” you see at Weddings, parties and on the menu of great restaurants , which is typically the only time I would get to eat them
So I decided it was time to jump in, and make these myself, plus they were on sale, which always helps in my decision making process
I have about 2 pounds of lamb here, which came together as two racks of 8 ribs each. They were already french cut (which means the bones were cleaned of excess meat and fat)
Now these were french cut and trimmed pretty good, however I’m going to trim a bit more fat from them
Slicing away from you, guide the knife through the fat cap, peeling as you go
I also like to score the silver skin, between each rib (silver skin is a tough “silver” membrane), to allow easier cutting after cooking
I then season the meat side with a sprinkle of kosher salt and ground black pepper
Now it is time for a little searing
I cover the bones with some tin foil, this keeps them from charring, which will make the the dish look cleaner
Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat
Once the pan is hot enough and smoking lightly, lay the lamb racks meat side down and sear 4-5 minutes to develop a crust
Once seared, remove the lamb from the pan and set aside
Preheat your oven to 450 F
While the oven heats up, lets make a wet rub for the lamb
We will need 1 tablespoon of Dijon mustard, 1 tablespoon of extra virgin olive oil, 2 garlic cloves, 2 sprigs of fresh rosemary, 1/2 teaspoon each of kosher salt and ground black pepper
Place the mustard, oil, garlic, salt and pepper in a food processor
Remove the rosemary leaves from the stem and add them as well, discarding the stem
Pulse the mixture a couple times to combine the ingredients
Generously rub the mixture on the meat side of the lamb and place the racks back in the oven proof pan, meat side up
Roast at 450 F for 15- 18 minutes, or until a thermometer, inserted into the thickest part of the meat, reads 125 F for medium
Remove from the oven and the hot pan and set aside. Cover loosely with tin foil. Allow the meat to rest for 10-12 minutes before cutting
Once the lamb has had a good rest, slice between each rib bone, so you will end up with 2 sets of 8 “lollipops”
Can you say YUM?!
Enjoy!!!
Simply Sundays! ~ Rack of Lamb
Ingredients
For the Lamb
2 racks of lamb (french cut)
2 tablespoons of olive oil (for searing)
1 sprinkle each of kosher salt and ground black pepper
For the wet rub
1 tablespoon of Dijon mustard
1 tablespoon of olive oil
2 garlic cloves
2 sprigs of fresh rosemary
1/2 teaspoon each of kosher salt and ground black pepper
Directions
Trim the lamb of any excess fat and score the silver skin between each rib. Season the meat side with a sprinkle each of kosher salt and ground black pepper. Cover the bones with tin foil
Heat 2 tablespoons of olive oil in an oven proof pan, until lightly smoking. Place the lamb, meat side down and sear for 4-5 minute until you develop a crust. Remove from the pan and set aside
Preheat the oven to 450 F. Place 1 tablespoon of Dijon mustard, 1 tablespoon of olive oil, 2 garlic cloves, the leaves from 2 sprigs of fresh rosemary and 1/2 teaspoon each of kosher salt and ground black pepper into a food processor and pulse until combined
Generously rub the meat side of the lamb with the mixture and place back into the oven proof pan, meat side up. Roast for 15- 18 minutes, or until a thermometer, inserted into the thickest part of the meat, reads 125 F for medium. Remove from the oven, remove from the pan and cover loosely with tin foil. Allow the meat to rest for 10-12 minutes before cutting
Tools used for making this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid 3-Speed Hand Blender
© Simply Sundays 2016
All rights reserved