Lamb Chop Recipes

Ground Lamb Recipes

Leg of Lamb Recipes  A flavorful leg of lamb is a great mealtime solution for today's hectic lifestyles and provides the added bonus of great leftover meat for a future meal. Reduce your time in the kitchen by creating delicious salads, soups, or sandwiches with leftover roasted leg of lamb.

Don't rush a large leg roast by cooking it at a constant high temperature - it can cook unevenly - underdone in the center and overdone just below the surface. It is best to sear the roast first followed by low, slow roasting. Start the meat in a hot (450 - 500 degree) oven for 15-20 minutes until a crust forms that will seal in the juices. Reduce the oven heat to about 300 degrees to complete the cooking. For medium rare, roast approximately 20 minutes per pound at 300 degrees for a bone-in roast and 25 minutes per pound for a boneless roast. Use a meat thermometer to determine doneness. Remove from oven and let rest for 20 minutes before carving. A cooling period will allow the meat's juices to settle and make carving easier. Carve the roast against the grain so the meat will be tender. Cut thick slices - a naturally tender cut like leg should be sliced about one half inch thick.

Rack of Lamb Recipes For a rib/rack roast, sear the lamb in a large skillet over medium-high heat for about 2 minutes per side or until the lamb is browned all over. Transfer to a 450 degree preheated oven and roast for approximately 10 minutes turning once for medium rare. Remove from the oven and let rest for 5 minutes. Carve the rack into individual rib chops and serve 2-3 chops per person.

Lamb Ribs / Riblet Recipes

Lamb Shank Recipes

Lamb Shoulder Recipes

Lamb Loin Recipes

Two special customers of ours created this web page showing a recipe using our lamb spareribs.

Thanks Skip and Chris!

Lamb Spareribs

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Simple Marinades:

• Mint Raspberry: Combine 1/3 cup of olive oil, 2 tablespoons raspberry vinegar, 1 tablespoon of chopped fresh mint and 1 garlic clove, minced.

• Soy Ginger: Combine 1/4 cup lemon juice, 1/4 cup soy sauce, 1/4 cup honey, 1 teaspoon grated ginger and 1 garlic clove, minced.

• Yogurt Curry: Combine 1/3 cup plain yogurt, 2 teaspoons curry powder, 1 garlic clove, minced and 1 1/2 teaspoons lemon pepper.