Devilled Lamb


1 ½ Cups cooked, finely chopped leftover lamb roast

4 teaspoons finely chopped onion

2 tablespoons finely chopped celery

1 tablespoon cream cheese

1-2 tablespoons mayonnaise

favorite seasoned salt to taste

1 large tomato, halved and hollowed

Salad greens

Combine lamb, celery, onion, cream cheese, mayonnaise and seasonings until well incorporated. Line a plate with salad greens. Fill the hollowed tomato with devilled lamb for a pretty presentation.


Grilled Lamb with Orange Sauce


3lbs boned leg of lamb

7 cloves of garlic, chopped

3 Tbsp fresh rosemary, chopped

4 Tbsp paprika

Basting sauce

6oz frozen concentrated orange juice, thawed

½ C good red wine

1 Tbsp butter

Prepare grill, have coals at a white hot temperature. Brush grill lightly with olive oil or spray with a cooking spray to avoid potential sticking.

Make slits all over the lamb. Combine chopped garlic, rosemary and paprika together and insert mixture into the slits. Rub remainder of mixture over the lamb. Let rest for 30 minutes.

Prepare basting sauce by combining undiluted orange juice, red wine and butter. Bring to boil and simmer for 8 minutes.

Place lamb on grill, cover and cook for 7 minutes. Uncover and begin basting and turning lamb to get a roasted look and correct doneness. Total cooking time is approximately 15 minutes depending on the thickness of the lamb.

Ground Lamb and Hummus Pita “Pizza”


6oz ground lamb

1 tspn extra virgin olive oil

1 ½ C chopped yellow onion

1 Tbsp minced fresh garlic

1 ½ tspn ground cumin

½ tspn dried oregano

3/8 tspn salt

¼ tspn ground cinnamon

½ C water

½ C chopped seeded tomato

1 ½ Tbsp fresh lemon juice

2 (6 inch) pitas

½ C plain hummus

¼ C chopped fresh cilantro

1 Tbsp pine nuts, toasted

Preheat broiler to high. Heat a large non stick skillet over medium-high heat. Add lamb to pan and cook 3 minutes or until browned, stirring to crumble lamb. Remove lamb from pan. Add oil to pan, swirl to coat. Add onion and sauté 4 minutes. Stir in garlic and next 4 ingredients through to cinnamon. Sauté 1 minute. Stir in ½ cup water and tomato ; bring to a simmer. Cook 4 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat and simmer 4 minutes. Stir in the lemon juice.

Split each pita into 2 rounds. Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 2 tablespoons of hummus on each round. Top each serving with about 1/3 cup of the lamb mixture. Sprinkle evenly with cilantro and nuts.

Serve with Tomato-Cucumber Salad:

Combine 2 cups thinly sliced English cucumber and ¼ teaspoon salt in a colander. Let stand 10 minutes. Squeeze out excess moisture. Combine cucumber, 2 cups of thin tomato wedges, 2 tablespoons chopped fresh flat leaf parsley, 2 tablespoons chopped pitted kalamata olives, 1 tablespoon fresh lemon juice, and 2 teaspoons extra virgin olive oil.

Gyro and Tzatziki Sauce

Meat filling: Form into meatloaf

1.5lbs lamb meat thinly sliced. Meat should be dense


Bread crumbs

1 fluid oz lemon juice

Beef stock, a splash for moisture

1 egg, beaten

1 Tbsp butter

1Tbsp garlic

2 Tbsp fresh oregano

Cook uncovered at 350F 45-50 minutes. Splash top with a little beef stock.

Tzatziki sauce: For 20 gyros

32 oz greek yogurt

2 whole lemons squeezed


cucumber very fine

1-2 Tbsp garlic


Diced tomato

Onion slices

Shredded lettuce

Cover pita with tzatziki sauce, add meat filling sliced from meatloaf. Add chutney. Enjoy!

Grilled Lamb Chops


2 large garlic cloves, crushed

1 tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

Pinch cayenne pepper

Coarse sea salt

2 tablespoons extra-virgin olive oil

6 lamb chops, about 3/4-inch thick


In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Briar’s Lamb Curry

1 Tbsp olive oil

4-5 garlic cloves, minced

½ onion, diced

1-2 lbs cubed lamb

2 tspn whole cumin seed


1-2 tspn turmeric

1-2 tspn garam masala

3 or 4 whole cloves

1-2 small hot chilies, finely chopped

15-24oz diced tomatoes

potatoes, one per person, quartered

Heat a frying pan to medium hot. Add oil and brown onion. Add garlic. Add in cubed lamb and brown. In a separate pan, toast the cumin seeds then add to the meat. Cover and cook 15 minutes. Add in spices, tomatoes and potatoes. Return to simmer and cook another 20-25 minutes. Salt to taste.

Serve over basmati rice.

Roast Leg of Lamb, Bone in


5 to 7 pounds lamb leg, bone-in

3 tablespoons olive oil

Salt and freshly ground black pepper

6 cloves garlic

3 stems fresh rosemary


Roasting pan, with rack

Aluminum foil

Sharp chef's knife or carving knife, for carving


Take the lamb out of the refrigerator an hour before cooking. Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking.

Rub the lamb with olive oil. Set the lamb in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat.

Season with salt and pepper. Sprinkle liberally with salt and pepper.

Broil for 5 minutes. Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or until the top of the lamb leg looks seared and browned.

Flip the lamb over and broil the other side. Flip the lamb over and put back under the broiler for 5 minutes or until the other side is seared.

Top with garlic and rosemary. Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Mince the garlic and rosemary leaves. Flip the lamb leg over again and rub the top with the chopped garlic and rosemary.

Cover the lamb loosely with foil. Tent the pan loosely with foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and cook at 325°F for one hour.

Remove the foil after an hour and take the temperature. Take the lamb's temperature and remove the foil. The lamb is ready (medium-rare to medium) when the temperature is 135°F (or above). At 135°F the lamb is cooked to rare, but it will continue cooking as it rests, so we recommend taking it out of the oven at 135° for medium-rare to medium. (Refer to the cooking chart above for general roasting times)

If needed, continue cooking the lamb until done. Continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 20 minutes until done.

Let the leg of lamb rest. Let the lamb rest for at least 15 minutes before carving.

Carve the lamb: Turn the lamb so the bone is parallel to the cutting board. Make perpendicular slices to the bone, angling straight down until your knife hits the bone.

Carve the lamb: Cut the lamb off the bone by slicing through the bottom of the slices with your knife parallel to the bone.

REMEMBER! These times are only guidelines. Depending on many factors, your lamb leg may roast slower or faster. Check after one hour and then continue roasting, checking frequently, until the lamb reaches your desired internal temperature.

Roasting Temperature: 325°F

Rare: 125°F (about 15 minutes per pound)

Medium-Rare: 130°F to 135°F (about 20 minutes per pound)

Medium: 135°F to 140°F (about 25 minutes per pound)

Well-Done: 155°F to 165°F (about 30 minutes per pound)

Moroccan-Style Lamb and Chickpeas


1 pound lean ground lamb

2 teaspoons extra-virgin olive oil

2 cups vertically sliced onion

1/2 cup (1/4-inch) diagonally cut carrot

3/4 teaspoon ground cumin

3/4 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/4 teaspoon ground red pepper

2 cups fat-free, lower-sodium chicken broth

1/2 cup golden raisins

3 tablespoons tomato paste

1 1/2 tablespoons grated lemon rind

1/4 teaspoon salt

1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained

1/2 cup chopped fresh cilantro

1 tablespoon fresh lemon juice


Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Serve with Tomato, sweet onion and parsley salad


1 1/2 teaspoons extra-virgin olive oil

1 teaspoon red wine vinegar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 1/2 cups halved grape tomatoes

1/2 cup thinly sliced Vidalia or other sweet onion

1/2 cup chopped fresh flat-leaf parsley

2 tablespoons crumbled feta cheese


Combine olive oil, vinegar, salt, and pepper in a medium bowl; stir with a whisk. Add tomatoes, onion, and parsley to bowl; toss to coat. Sprinkle salad with feta cheese.

Lamb, Rosemary and Red Wine Sausage

Homemade sausages are a lot easier to make than you might think; plus, you know exactly what kind of meat is in them. Almost any kind of meat can be used for sausage-making, as long as you have the necessary amount of fat added in. You don't have stuff this sausage into cases, but you can form the sausage into patties and wrap them in plastic wrap for when you're ready to cook them.

One of the most important keys to great sausages is keeping all ingredients and equipment as cold as you can. Keep the meat chilled in the freezer until it is very very cold although not frozen. The other thing that helps is putting a few ice cubes in the meat as you mix in other ingredients.


2-1/4 pounds fatty lamb shoulder

1/2 pound lamb or pork fat

1/4 cup fresh rosemary leaves, chopped

1-1/2 teaspoons Kosher salt

3 cloves garlic, finely chopped

1 teaspoon freshly ground black pepper

1/2 cup chilled red wine

6 feet sausage casing (if using)


Cut the lamb shoulder and fat into small pieces that will easily fit into your meat grinder, removing any sinew from the meat as you go. Alternatively ask for pre ground lamb with a fat content of 15-30%. In a large bowl combine the meat and fat with the rosemary, salt, garlic and pepper, and stir to mix. Cover and refrigerate 4 to 6 hours or overnight.

Before grinding, place the bowl from your stand mixer and meat grinder in the refrigerator for 2 hours.

Remove the meat mixture, bowl, meat grinder and wine from the refrigerator. Using the finest grind on your grinder, grind the meat mixture into the chilled bowl. Alternate pushing the pieces of fat and meat through the grinder to ensure that the fat doesn't stick inside.

Using the paddle attachment on your stand mixer, mix the ground meat on low speed, adding the cold red wine. The mixture will come together in about 2 minutes and be sticky.

Take about 1 tablespoon and form a small patty, and fry it in a skillet. Taste and adjust the seasoning, adding more salt if  desired. If you plan on stuffing the sausage in casings, refrigerate it for 2 hours. Otherwise, you can simply shape and wrap the sausages in plastic wrap for later use.  If you're stuffing the sausages, proceed to the next step.

While the sausage meat is chilling, soak the casings in warm water for 30 minutes. Rinse the casings in cold water, you can drain them or leave them in cool fresh water while you get ready for the next step. You want them to be moist when you fill them.

Attach the sausage stuffer to the grinder, and push the damp sausage casing over the tube until about 4 inches is hanging from the end and tie a knot in this piece. (If it's your first time at making sausage, ask a friend to help you with this step.)

Add the chilled mixture to the grinder on low speed, and slowly stuff the sausage casings, trying to minimize the air pockets in the casings. As the sausage enters the casing, it should slowly slide off the tube.

Once all the mixture is used up, ease any remaining casing off the tube. Roll the sausage on a damp surface to distribute the filling as evenly as possible, then form the sausage into links by twisting the casings at 6-inch intervals.

Twist each link in the opposite direction to prevent them from unwinding. Cover the sausages, and refrigerate for up to 3 days or freeze them.

Alternatively, blanch the finished sausages in near boiling water for 4-5 minutes. This basically “sets” the sausage and it is still uncooked on the inside. Then drop the hot sausages into a bowl of water with lots of ice cubes to halt the cooking quickly. Drain and let air dry for a few minutes. This allows easier handling for packing into the freezer or sitting in your fridge.

Irish Lamb Stew


Salt and ground pepper

3 pounds leg of lamb meat, cut into 1 1/2-inch cubes

1/4 cup olive oil

1 tablespoon vegetable oil

6 celery stalks, chopped

2 large leeks, chopped

2 large yellow onions, chopped

2 cups finely chopped cabbage

1/2 teaspoon ground coriander

1/2 teaspoon ground thyme

One 8-ounce can diced tomatoes, with juice

2 cups canned beef broth


Preheat the oven to 350 degrees F.

Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, saute the meat in both oils until browned on all sides. Remove the meat from the Dutch oven and set aside.

In the same Dutch oven, saute the celery, leeks and onions until limp, about 3 minutes. Add the cabbage, season with the coriander and thyme and add the tomatoes.

Return the meat to the Dutch oven. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours.


Lamb Shoulder Chops with Red Wine

Recipe courtesy of Alton Brown


2 teaspoons vegetable oil

4 (8 to 12-ounce) lamb shoulder blade chops

16 ounces red wine blend, plus 1 tablespoon (recommended: Syrah, Grenache or Mourvedre)

4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves

3 ounces dried plums, finely chopped

3 ounces dried apricots, finely chopped

2 tablespoons unsalted butter, chilled and cut into several small pieces

Kosher salt

Freshly ground black pepper


Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.

Heat the oven to 250 degrees F.

Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.

Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.

Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed.

Pour the sauce over the meat and serve immediately.

Lamb Ossobuco


3 tablespoons vegetable oil

4 pounds lamb shank, cut into 2-inch ossobuco

1 3/4 teaspoons kosher salt

1/3 cup flour

3 cloves garlic, smashed

2 stalks celery, chopped into 1/3-inch pieces

1 large carrot, diced into 1/3-inch pieces

1 onion, chopped

1/4 cup tomato paste

1 cup dry white wine

3 cups unsalted chicken broth

3 sprigs fresh thyme

1 bay leaf

1 sprig fresh rosemary

2 tablespoons chopped fresh Italian parsley

1 teaspoon lemon zest (1 lemon)


Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.

Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.

Lamb Pasanda

Lamb Curry in Creamy Sauce

This has to be one of my all time favorite lamb dishes. Truly it is worth the effort to make for its incredible flavors. I personally double/triple the meat as it makes delicious left overs in your work lunch the next day over rice. I also make 4-6 times the “marinade” that has quite a number of ingredients and freeze half it. Doing this makes a quick truly homemade fantastic curry in a relatively short period of time simply by thawing the sauce and using up to 3 months down the line. Trust me, this dish is so good, you are going to want to make it again, and again.

I have also made it without beating the lamb flat and left it as small cubes and this also works very well.

In Hindi and Urdu, the words 'pasand' or 'pasanda' mean 'like' or 'liked' or 'to like' depending upon the verb it is used with. Pasanda means that the dish is to everyone's liking; children, beginner meat eaters and old hands alike. It is of a creamy consistency, lamb being marinated in a mix of yoghurt, ground almonds, onion, ginger and garlic. It is mildly flavoured with cardamoms, cinnamon and spices and it is not very hot. If you are looking for a hot curry, this is not the dish for you! It is an easy dish to cook, specially for the beginners. It is made with boneless pieces of lamb that have been beaten/flattened with a wooden hammer. Don’t be put off by the number of ingredients.


500 gm. good quality Lamb piece of approximately 2 inch

For Marinade:

100 gm. or 4 tbsp. thick, natural yoghurt** (you can use sour cream)

Salt to taste

2 level tsp. coriander powder

1 level tsp. turmeric powder

1/4 tsp. or to taste, chilli powder

1 tsp. sweet paprika powder for colour

2-3 green chillies, chopped (optional)

* 1 medium onion, peeled and grated or ground to a paste

*3-4 cloves garlic, peeled and grated or ground

*1 inch piece of ginger, peeled and grated or ground

2 tbsp. ground almonds

*These 3 can be ground together in a blender.

For cooking:

2-3 tbsp. ghee

1 tsp. cumin seeds

1/2 tsp. methi or fenugreek seeds

2-3 large cardamoms

3-4 green cardamoms

2 bay leaves

1-2 inch piece cinnamon stick

5-6 cloves

1 onion, peeled and thinly sliced/chopped

1/2 cup water

1/2 tsp. Garam Masala


Flatten Lamb pieces by beating with a wooden hammer.

Mix all marinade ingredients in a bowl and add Lamb to it. Mix and leave to marinate for a few hours or overnight in a fridge.

Heat ghee in a heavy bottomed pan.

Add cumin seeds, fenugreek seeds, cardamoms, bay leaves, cinnamon stick and cloves. When cumin seeds crackle or splutter, add sliced onion. Stir-fry until dark golden brown.

Add Lamb, all the marinade and water. Close the lid and cook on medium heat until Lamb is tender. You can cook it in a slow cooker at this stage. If cooking in a pan, you will need to stir it from time to time, to ensure that it does not 'catch'.

Raise heat towards the end, until most of the liquid is absorbed. Ghee will separate at this stage.

Adjust seasoning, add garam masala and coriander leaves and stir well.

Garnish with a sprinkling of paprika and toasted almonds and serve hot with Chapatti or Tandoori Roti 1.



• You can add 2 tbsp. of dry methi leaves to the marinade.

• You can add 1/2 a cup of sour cream at step 7 for an extra creamy taste.

• **Tips for cooking with yoghurt:

• Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

• Make sure that the yoghurt is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.

• When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

• Substitute sour cream for yoghurt, using only half the amount.

Cornbread with corn


1 cup (130 grams) all-purpose flour, sifted

1 cup (120 grams) yellow cornmeal

1 Tbsp baking powder

½ tsp salt

2 eggs, beaten

1 cup half and half

¼ cup melted butter or shortening Prep Time: 10 minutes

½ cup sugar (but leave out if you don't like it sweet)

1 cup sweet corn, fresh, thawed or canned (drained well)


Preheat oven to 400°F. Thoroughly grease your baking dish.

Sift together the flour, cornmeal, baking powder and salt.

Combine the half and half, eggs, butter (or shortening) and sugar.

Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. Then fold in the corn, but don't overmix the batter or your corn bread will be too tough.

Pour the batter into your prepared pan and bake the cornbread immediately.

Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan.

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 (9 × 9 inch) pan of corn bread