Food 2: Lamb

Showing posts with label Lamb. Show all posts

Monday, December 9, 2013

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

1 Tbs. pine nuts

1 lb. ground lamb shoulder

1 Tbs. ras el hanout, or more to taste

1 Tbs. kosher salt, or more to taste

2 garlic cloves, finely chopped

For the sauce

2 cups Greek yogurt or labneh

Kosher salt and freshly ground white pepper

1/2 cup olive oil

1/4 cup finely chopped fresh Italian parsley

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Slow-Roasted Leg of Lamb with Mint and Lemon

For a weekend spring dinner that yields plenty of leftovers for the week, try a whole leg of lamb. The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
When buying, if you can, choose young lamb, which is tender, with a mild flavor. Look
for firm, finely grained, pale- to dark-pink meat. The layer of fat
should be smooth and white, and any cut bone should be porous, moist,
and red. See the ingredient tip for more on what to ask your butcher when you buy this cut.Watch our video on carving a leg of lamb into perfect, tender slices.

1 bone-in leg of lamb, 6 to 9 lb.

1 cup coarsely chopped fresh mint, plus 1/2 cup small fresh mint leaves

1/4 cup extra-virgin olive oil

3 cloves garlic, minced

2 Tbs. fresh lemon juice

2 tsp. finely grated lemon zest (from 1 lemon)

Kosher salt and freshly ground black pepper

1 cup dry white wine

1-1/2 cups lower-salt chicken broth

Tip:

A whole (or long) leg of lamb has the sirloin attached and weighs from 6 to 9 pounds. It yields a range of meat, from tender and marbled to firmer and leaner. Ask your butcher not to break the shank bone but to simply cut the tendons that hold the meat to the bone; this will allow the meat to shrink from the bone while roasting. Also, ask him to give you the pelvic bone (it will lend great flavor to the sauce) and to tie the meat to form a compact shape. This will make roasting and carving easier.

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once.

Remove the lamb from the refrigerator 1 hour before cooking. Put it on a V-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water to the pan.

Position a rack in the lower third of the oven and heat the oven to 450°F.

Put the lamb in the oven and lower the heat to 350°F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 135°F to 140°F for medium rare, 1-1/2 to 2 hours.

Transfer the lamb to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes.

Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine, and with a wooden spoon, scrape up all the browned bits. Bring to a boil and cook until the liquid has reduced to about 1/4 cup. Add the broth, return to a boil, and reduce the liquid again to about 1 cup. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce.

Wrap the leftover lamb and store the sauce in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Lamb and Prune Stew

Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.

3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces

3 Tbs. grapeseed oil or vegetable oil; more as needed

Kosher salt and freshly ground pepper

1 medium yellow onion, coarsely chopped (about 1 cup)

2 medium celery stalks, coarsely chopped (about 1/2 cup)

1 medium carrot, coarsely chopped (about 1/3 cup)

1 to 2 Tbs. minced fresh ginger

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 cup hard cider

2-1/2 cups homemade or lower-salt store-bought beef broth

2-1/2 cups peeled pearl onions

2-1/2 cups 1-inch carrot pieces

1 cup prunes, cut into bite-size pieces

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. fresh lemon juice

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of the lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the ginger, cumin, turmeric, and cinnamon and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the cider, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions, carrot pieces, and prunes to the pot. Cover with the parchment and lid, and cook until the lamb is fork-tender, 1-1/4 to 1-3/4 hours more (shoulder cuts will take longer than leg cuts).

Stir in the parsley and lemon juice. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Moroccan Lamb Stew

Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces

3 Tbs. grapeseed oil or vegetable oil; more as needed

Kosher salt and freshly ground pepper

1 medium yellow onion, coarsely chopped (about 1 cup)

2 medium celery stalks, coarsely chopped (about 1/2 cup)

1 medium carrot, coarsely chopped (about 1/3 cup)

2 medium cloves garlic, minced

1 Tbs. tomato paste

1 tsp. caraway seeds

1/4 tsp. cayenne

1 cup dry white wine

2-1/2 cups homemade or lower-salt store-bought beef broth

2 cups onion wedges (3/4-inch wedges)

2 cups diced butternut squash (1-inch dice)

1 15-oz. can chickpeas, drained and rinsed

1/2 cup halved pitted green olives

1/4 cup chopped preserved lemon

1/4 cup chopped fresh flat-leaf parsley

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 3/4 to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the chickpeas. Return to the oven for 5 minutes. Stir in the olives, preserved lemon, and parsley. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

4 bone-in lamb shoulder chops (about 10 oz. each)

1 Tbs. vegetable oil; more as needed

Kosher salt and freshly ground black pepper

1-1/2 cups dry white wine or water

1 Tbs. ground cumin

4 medium cloves garlic, smashed and peeled

1 large carrot, cut into 1-inch-thick rounds

1 medium white onion, peeled and cut into 8 wedges

2 Tbs. pomegranate molasses

1-1/2 tsp. fresh lemon juice

1 oz. (2 Tbs.) unsalted butter

For the tahini sauce

2 medium cloves garlic, minced

2 Tbs. fresh lemon juice

1/2 cup whole-milk Greek yogurt

1/2 cup tahini

3 Tbs. extra-virgin olive oil

Kosher salt

For the pickled cabbage

1-1/2 tsp. extra-virgin olive oil

2 cups thinly sliced red cabbage (about 1/4 small cabbage)

1/2 tsp. pomegranate molasses

1 Tbs. sherry vinegar; more as needed

1/4 tsp. granulated sugar; more as needed

Kosher salt and freshly ground black pepper

For assembly

6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Lamb Stew with Parsnips, Prunes, and Chickpeas

North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.

For the Lamb

3 lb. boneless leg of lamb, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

2 medium carrots, cut into 3-inch pieces

1 medium yellow onion, peeled and stuck with 1 whole clove

1 three-inch cinnamon stick

1 bay leaf

For the stew

2 Tbs. unsalted butter or olive oil

1 large yellow onion, cut into small dice

Kosher salt and freshly ground black pepper

4 medium cloves garlic, roughly chopped

1 Tbs. paprika

2 tsp. cumin seed, toasted and ground

2 tsp. coriander seed, toasted and ground

1/2 tsp. cayenne

2 cups cooked chickpeas, rinsed if canned

18 pitted prunes, halved

1/2 cup tomato purée

1 lb. medium parsnips, peeled, cored, and cut into 2-inch pieces

1 Tbs. chopped fresh cilantro or flat-leaf parsley

Prepare the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Season the lamb with 2 tsp. salt and 1/2 tsp. pepper. In a 5- to 6-quart Dutch oven, combine the lamb, carrots, onion, cinnamon, bay leaf, and enough water to cover. Cover and braise in the oven until the meat is very tender, about 2-1/2 hours. Strain the mixture through a fine sieve over a large bowl. Discard the vegetables and spices. (The recipe may be prepared to this point up to 2 days ahead. Cool the lamb and broth, and refrigerate separately. Skim the fat from the broth before continuing.)

Make the stew

In a 5- to 6-quart Dutch oven, heat the butter or oil over medium-high heat. Add the onion, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, paprika, cumin, coriander, and cayenne and cook, stirring occasionally, until fragrant (don’t let the garlic burn), 1 to 2 minutes.

Stir in the chickpeas, prunes, tomato purée, and a pinch of salt. Add the reserved lamb and 4 cups of the broth and bring to a boil. Boil for 5 minutes and then turn the heat to low. Cover and simmer for 10 minutes. Add the parsnips and cook until tender, about 10 minutes. Season to taste with salt and pepper, and serve sprinkled with cilantro or parsley.

Curried Lamb with Apricots and Almonds

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed

1/4 cup cider vinegar

1 Tbs. packed dark brown sugar

1 Tbs. ground coriander

1 Tbs. ground cumin

1-1/2 tsp. ground cinnamon

1-1/2 tsp. freshly ground black pepper

1 tsp. fennel seeds

1 tsp. ground cardamom

1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)

1/4 tsp. ground cloves

Kosher salt

2 Tbs. peanut oil

2 large yellow onions, thinly sliced (about 4 cups)

2 Tbs. minced peeled fresh ginger (2-inch piece)

1 Tbs. minced garlic (3 medium cloves)

2/3 cup packed dried Turkish apricots

1/2 cup sliced almonds

1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.

In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.

Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Pesto-Crusted Racks of Lamb

The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and cheesy breadcrumbs, and then a roast in a hot oven—yields lamb that’s tender, tasty, juicy, and beautiful, to boot.

For the crumb coating

2 cups 1-inch-cubed fresh baguette (with crust)

1-1/2 oz. (1/4 cup) pine nuts, toasted

1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)

1 tbs. finely grated lemon zest (from 1 large lemon)

1 medium clove garlic, chopped

Kosher salt and freshly ground black pepper

For the pesto

1 cup packed fresh flat-leaf parsley sprigs

1/4 cup fresh rosemary leaves

6 Tbs. extra-virgin olive oil

1 tsp. finely grated lemon zest (from 1/2 small lemon)

1 medium clove garlic, chopped

Kosher salt

For the lamb

3 8- or 9-bone frenched lamb racks (about 1-3/4 lb. each)

2 Tbs. extra-virgin olive oil

Flaky sea salt, for finishing

Make the crumb coating

Pulse the bread cubes, pine nuts, Parmigiano-Reggiano, lemon zest, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until coarse crumbs form. Transfer to a medium bowl.

Make the pesto

Pulse the parsley, rosemary, oil, lemon zest, garlic, and 1/2 tsp. salt in the food processor until a coarse paste forms.

Sear the lamb

Heat a heavy-duty 12-inch skillet over medium-high heat until hot. Rub the lamb racks all over with the oil and then, working with one rack at a time, sear them, meat side down, until browned, about 4 minutes each. Pour off any accumulated fat, as necessary. Let rest on a cutting board for about 20 minutes to cool.

Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.

Roast the racks

Rub one-third of the pesto over the meat side of each rack. Firmly press the crumb coating over the pesto. Arrange the racks bone side down in a large roasting pan (if the racks seem crowded, rest the bones on the edge of the pan). Roast until the crumbs are browned and a probe or instant-read thermometer inserted into the eye of the meat registers 135°F for medium rare, 25 to 30 minutes, or 145°F for medium, about 40 minutes.

Let the racks rest in the pan at room temperature for 10 to 15 minutes. Transfer to a carving board and carefully slice between the bones to make individual chops. Lightly sprinkle the cut sides of each chop with sea salt and serve with any crumb coating that fell off during carving.

Grilled Moroccan Spice-Crusted Lamb with Spicy Chili Sauce

Serve this grilled lamb with Mediterranean sides like saffron couscous and grilled zucchini and green and yellow bell peppers. Stuff any leftover lamb in a fresh pita with salad greens, tomatoes, and the chili sauce. The sauce is potent, so a little goes a long way.

For the lamb

Kosher salt

1 Tbs. light brown sugar

1 Tbs. ground cumin

1 Tbs/ dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. hot pimentón (smoked paprika) or chipotle powder

5 lbs. boneless leg of lamb, trimmed

1/4 cup chopped fresh cilantro

For the sauce

1/4 cup olive oil

1 large yellow onion, cut into 1/4-inch dice (about 2 cups)

2 large jalapeño peppers (preferably red), cored, seeded, and finely diced (about 1/4 cup)

Kosher salt

2 large cloves garlic, finely chopped (about 1 Tbs.)

2 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. crushed red pepper flakes

2 Tbs. tomato paste

2 Tbs. white vinegar, more to taste

Prepare the lamb

In a small bowl, mix 4 tsp. salt with the sugar and spices. Sprinkle all over the lamb, transfer to a large non-reactive dish, and cover; refrigerate for at least 4 hours and up to 2 days.

Make the sauce

Heat the oil in a medium (10-inch) sauté pan over medium heat until it’s shimmering. Add the onion, jalapeños, and 1 tsp. salt, and cook, stirring occasionally, until the onion softens and becomes translucent, about 8 minutes. Add the garlic, coriander, cumin, and red pepper flakes, and cook, stirring, until the garlic becomes fragrant, about 1 minute. Add the tomato paste, and cook, stirring, until the paste starts to darken, about 1 minute. Add 3/4 cup water and the vinegar; bring to a boil, then simmer until the onion is completely tender, about 10 minutes. Transfer to a food processor and purée. Let cool to room temperature, season to taste with more salt, pepper, and vinegar if needed. Set aside; or transfer to an airtight container and refrigerate for up to three days.

Grill the lamb

Tip:

There are plenty of indicators used to check for doneness, but the best way to ensure you get your meat just to your liking is by taking its temperature with an instant-read thermometer. Just insert the thermometer in the thickest part of the meat, away from the bone.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium-hot fire (400°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. Grill the lamb over the hotter part of the fire without moving it until it’s nicely browned, 6 to 8 minutes. Turn, move to the cooler part of the fire, and cook until an instant-read thermometer inserted into a thicker part of the lamb registers 135°F for medium-rare, 8 to 10 more minutes.

To serve

Transfer the lamb to a cutting board, tent with foil, and let rest for 10 minutes. Thinly slice across the grain, transfer to a large platter, and sprinkle with the cilantro. Serve with the sauce on the side.

Spicy Red Lentil Dal with Lamb and Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish, but tender pieces of lamb are a natural fit. Serve with basmati rice.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve two vegetarians, or check out the totally meatless version of this recipe.

1-1/2 lb. boneless leg of lamb, trimmed and cut into 1-inch pieces

5 tsp. garam masala or curry powder

Kosher salt and freshly ground black pepper

1 medium yellow onion, coarsely chopped (1-1/2 cups)

4 medium cloves garlic, chopped

2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)

1 serrano chile, stemmed and chopped

3 Tbs. vegetable oil

1-1/2 tsp. brown mustard seeds

1-1/2 cups red lentils

1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)

4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)

2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)

1 tsp. ground turmeric

1 cup chopped fresh cilantro

In a medium bowl, mix the lamb with 2 tsp. of the garam masala, 1 tsp. salt, and 1/2 tsp pepper.

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)

Heat 2 Tbs. of the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the remaining 3 tsp. garam masala, the onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.

In a 12-inch skillet, heat the remaining 1 Tbs. oil over medium-high heat and brown the lamb, about 2 minutes per side. Transfer the meat to the pot of dal. Deglaze the skillet with 1/2 cup water, let it reduce by half, and add the liquid to the dal as well. Bring to a boil over medium-high heat, reduce to medium low, and cover. Simmer until the vegetables and meat are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

Greek-Spiced Lamb Meatballs in Tomato Sauce

Spice up fresh tomato sauce and you have a rich gravy in which to simmer fragrant lamb meatballs. Garnish with tangy feta and serve with a Greek salad and rice or pitas.

For the meatballs:

Nonstick cooking spray

1 cup fresh breadcrumbs, preferably sourdough

1/4 cup low-fat milk

3/4 lb. ground lamb, preferably shoulder meat

1 large egg, lightly beaten

2 Tbs. minced red onion

1 Tbs. minced fresh flat-leaf parsley

2 tsp. minced fresh oregano

1 tsp. minced garlic

1/2 tsp. dried mint

1/4 tsp. ground cinnamon

1/4 tsp. sweet paprika, preferably Hungarian

1/4 tsp. ground allspice

Kosher salt and freshly ground black pepper

For the sauce:

2 Tbs. extra-virgin olive oil

1 cup finely chopped red onion

2 tsp. finely chopped fresh oregano

1 fresh bay leaf

1 3-inch cinnamon stick

1/2 tsp. ground allspice

1/2 cup dry red wine

2 cups Fresh Tomato Sauce

Kosher salt and freshly ground black pepper

4 oz. feta (preferably Greek), crumbled (scant 1 cup)

Make the meatballs:

Heat the oven to 400°F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes.

Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, mint, cinnamon, paprika, allspice, 1/2 tsp. salt, and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands with cold water and shape the mixture into 16 balls (about the size of golf balls); arrange them on the baking sheet.

Bake the meatballs until cooked through and browned on top, 20 to 25 minutes.

Make the sauce:

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the tomato sauce and 1/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick.

Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the feta.

Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single layer beneath the lamb guarantees maximum caramelization.

1 4-1/2-lb. bone-in shank half of a leg of lamb

2 to 3 large cloves garlic, sliced into 1/8-inch slivers

2 6-inch rosemary sprigs, separated into clusters of 3 to 5 leaves each

1 Tbs. freshly cracked black pepper

1-1/2 Tbs. dried lavender, crushed

2 lb. medium red potatoes (about 10), quartered

3 Tbs. olive oil

Kosher salt and freshly ground black pepper

Pat the lamb dry with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. Repeat every 2-inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.

Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.

Toss the potatoes with the olive oil in a 10x15-inch (or similar) roasting pan until well coated. Season with salt and pepper and arrange cut side down in a single layer.

Sprinkle the lamb all over with 1 Tbs. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135°F for medium rare and the potatoes are tender when pierced with a fork, about 1-1/2 hours.

Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Keep the potatoes warm in the turned-off oven.

Serve the roast whole or carved with the potatoes arranged around it.

Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter

Lamb shoulder stands up well to the Spanish-influenced spice rub of garlic, oregano, cumin, and smoked paprika in this recipe. Serve with crusty bread to sop up the buttery sauce.

2 medium cloves garlic, smashed and peeled

Kosher salt

1 Tbs. finely chopped fresh oregano

1-1/2 tsp. cumin seed, toasted and coarsely ground

1/2 plus 1/8 tsp. sweet or hot pimentón (smoked paprika)

1 Tbs. extra-virgin olive oil

4 (3/4- to 1-inch-thick) lamb shoulder blade or arm chops (about 2 lb. total)

2 oz. (4 Tbs.) unsalted butter, softened

1-1/2 Tbs. finely chopped shallot

1-1/2 Tbs. chopped piquillo pepper (or roasted red pepper)

1 Tbs. sherry vinegar, warmed slightly

Combine the garlic and 1 tsp. salt in a small mortar and grind to a smooth paste with the pestle. Add the oregano, cumin, and 1/2 tsp. of the pimentón; work with the pestle to combine. Stir in the olive oil to make a smooth paste. Pat the lamb chops dry and rub the paste evenly over all of them. Let sit at room temperature for about an hour.

Meanwhile, in a medium bowl, mix the butter, shallot, piquillo pepper, vinegar, and the remaining 1/8 tsp. pimentón. Season to taste with salt and set aside.

Heat two 10- to 12-inch heavy-duty skillets over medium-high heat. Arrange two chops in each skillet and cook until browned on the bottom, about 2 minutes. Flip and sear on the second side for another minute. Lower the heat to medium and continue to cook the chops until the internal temperature registers 125°F for medium rare, 4 to 6 minutes more. (If you nick the thick part of a chop to peek inside, it should be rosy but not bloody.) For medium doneness, cook to 135°F, 6 to 8 minutes more.

Transfer the chops to a large platter or 4 dinner plates and immediately smear each with some of the butter. The heat of the chops should melt just enough of the butter to lightly sauce the meat. Let the chops rest for 3 to 5 minutes before serving.

Lamb and Sweet Onion Pitas with Orange-Cucumber Salad

Ground lamb is often a bargain buy. Here, it’s put to delicious use in an all-in-one meal of stuffed pita sandwiches and a bright, citrusy salad.

2-1/2 Tbs. extra-virgin olive oil

1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick

Kosher salt and freshly ground black pepper

1 lb. ground lamb

1/2 tsp. ground cinnamon

2 large oranges

1 small English cucumber, halved lengthwise and thinly sliced

2 Tbs. red wine vinegar

1 Tbs. coarsely chopped fresh mint

2 pitas, halved and very lightly toasted

1/3 cup plain Greek yogurt

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.

Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.

Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.

Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.

Charmoula Lamb Chops with Curried Couscous

Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor lamb, but it’s also delicious with pork, chicken, and seafood. If you don’t have dried currants, use raisins instead.

For the lamb chops

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/4 cup packed fresh cilantro

1/4 cup packed fresh mint

1/4 cup packed fresh flat-leaf parsley

3 medium cloves garlic, peeled

3 Tbs. sweet smoked paprika

1 Tbs. Hungarian sweet paprika

1 Tbs. ground coriander

1 tsp. ground cumin

1 tsp. ground fennel

1/2 tsp. cayenne

Kosher salt

12 4-oz. lamb rib chops (3 lb. total)

For the couscous

1-3/4 cups lower-salt chicken broth

3 Tbs. extra-virgin olive oil

2 tsp. Madras (hot) curry powder

Kosher salt

10 oz. (about 1-1/2 cups) couscous

1/4 cup toasted pine nuts

1/4 cup dried currants, soaked in warm water for 20 minutes and drained

6 medium fresh mint leaves, torn into small pieces

Marinate and broil the lamb

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.

Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.

Make the couscous

While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.

Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.

Rack of Lamb with Ancho-Honey Glaze

Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.

2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched

Kosher salt and freshly ground black pepper

1/3 cup honey

2 Tbs. red-wine vinegar

1-1/2 tsp. ground cumin, preferably toasted

1 tsp. ancho chile powder

1/2 cup orange juice

1 clove garlic, minced

1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Arrange the lamb bone side down in the roasting pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with salt and pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of salt and pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

Pistachio-Crusted Lamb Chops

Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time.

1 cup unsalted shelled pistachios

Kosher salt

3 Tbs. honey

1 Tbs. fresh lemon juice

1 tsp. ground cumin

1/4 tsp. cayenne

Freshly ground black pepper

12 lamb rib chops (about 1-1/2 lb.)

2 Tbs. extra-virgin olive oil

Position a rack about 4 inches from the broiler and heat the broiler on high.

Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.

Brush the lamb chops with the oil and season on both sides with the spice mixture.

Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.

Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.

Grilled Lamb Chops with Fresh Herb & Feta Salad

If you haven't fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation. For the salad, use small herb leaves if you can—they’re likely to have a more pleasant texture and flavor than large leaves.

Eight 4-oz. lamb loin chops (each 1-1/4 inches thick)

Kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1 small shallot, minced

1 ripe medium tomato, seeded and medium diced

5 small radishes, trimmed and thinly sliced

4 cups loosely packed fresh flat-leaf parsley leaves

1 cup loosely packed fresh mint leaves

1 cup loosely packed fresh basil leaves

1/4 cup crumbled feta

Prepare a medium-high grill fire. Season the lamb chops generously on both sides with salt and pepper.

In a large bowl, whisk the olive oil, lemon juice, shallot, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the tomato and radishes. Lay the parsley, mint, and basil on top, tearing any large leaves into several smaller pieces as you go. Put the feta on top of the herbs.

Grill the lamb chops, covered, turning frequently, until an instant-read thermometer inserted in the center reads 130°F for medium rare or 140°F for medium, 10 to 14 minutes.

Toss the salad well and season to taste with salt and pepper. Serve the chops with the salad on the side.

Tagliatelle with Quick Lamb Sugo

A sugo is a rich Italian sauce that usually cooks for hours. This speedier version includes red wine, tomato paste, and tomato juice to create deep flavors more quickly. One bite and you’ll think the sauce simmered on the stove all day.

Kosher salt

2 Tbs. extra-virgin olive oil

1 small fennel bulb, trimmed, cored, and cut into small dice (about 1-1/4 cups), plus 1 to 2 Tbs. chopped fennel fronds

1 small onion, cut into small dice

1 lb. ground lamb

Freshly ground black pepper

1/4 cup tomato paste

3/4 cup dry red wine

3/4 cup tomato juice

1 Tbs. chopped fresh oregano

1 lb. fresh tagliatelle or fettucine

Freshly grated Pecorino Romano for serving

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat. Add the fennel, onion, and 1/2 tsp. salt. Cook, stirring frequently with a wooden spatula, until softened and just starting to brown, about 4 minutes.

Add the lamb, 1/2 tsp. pepper, and another 1/2 tsp. salt and cook, stirring to break up the meat, until lightly browned and cooked through, about 4 minutes.

Move the mixture to the side of the pan and carefully tilt the pan to pool any fat on the empty side. If necessary, spoon off all but about 2 Tbs.

Add the tomato paste and mash it on the bottom of the skillet to brown it slightly, about 1 minute, before stirring it into the meat. Add the wine and cook, stirring and scraping the bottom of the skillet to loosen any browned bits, until most of the liquid has evaporated, about 2 minutes.

Add the tomato juice and continue to cook, stirring occasionally, until the sauce thickens and clings to the meat, about 2 minutes. Season to taste with salt and pepper. Add the fennel fronds and oregano, cook for 1 minute longer, and remove from the heat.

Cook the tagliatelle in the boiling water until just al dente, 3 to 4 minutes. Reserve 3/4 cup of the water and then drain the pasta.

Return the skillet to medium-low heat, add the drained pasta to the sauce and stir to blend. Loosen with a little of the pasta cooking water if necessary and serve topped with grated cheese.

Spicy Red Lentil Dal with Lamb and Vegetables

1-1/2 lb. boneless leg of lamb, trimmed and cut into 1-inch pieces

5 tsp. garam masala or curry powder

Kosher salt and freshly ground black pepper

1 medium yellow onion, coarsely chopped (1-1/2 cups)

4 medium cloves garlic, chopped

2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)

1 serrano chile, stemmed and chopped

3 Tbs. vegetable oil

1-1/2 tsp. brown mustard seeds

1-1/2 cups red lentils

1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)

4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)

2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)

1 tsp. ground turmeric

1 cup chopped fresh cilantro