Tag Archive for: lamb

Braised Lamb Shanks

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Serves 6

  • 6 lamb shanks
  • 14 oz. frozen petite onions
  • 15 oz. can chicken broth
  • 1 c. + 2 Tbsp. dry sherry
  • 2 Tbsp. soy sauce
  • Ground black pepper
  • ½ c. minced parsley
  • 2 tsp. lemon zest
  • Kosher salt
  • 2 lbs. parsnips, peeled (cut if large)
  • 3 carrots, peeled and cut into sticks
  • 1 ½ Tbsp. olive oil

Preheat oven to 350 degrees.  Put lamb shanks in large roaster, onions around them.  Pour in chicken broth, 1 c. sherry, soy sauce; sprinkle with pepper. Cover tightly with foil; bake 1 ½ hours.  Meanwhile mix parsley, lemon zest, salt and pepper to taste in a small bowl.  Cover and chill.  Add parsnips and carrots to lamb shanks; cover and bake 1 more hour.  Increase oven to 400 degrees.  Transfer shanks, parsnips and carrots to rimmed baking pan.  Brush with olive oil.  Bake until browned, 15-20 minutes. Meanwhile, skim fat from pan juices; measure to 2 ½ c. with onions (add more broth if needed).  Bring to a boil; add 2 Tbsp. sherry.  Serve shanks and vegetables with sauce; sprinkle with parsley mixture.

Accompany with Cooper-Garrod Test Pilot F-104 Starfighter

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Seared Lamb Chops with Fresh Mint Pesto

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Serves 4

    • 8 Lamb loin chops, about 1” thick
    • Zest of 1 lemon
    • 1 Tbsp. olive oil
    • 1/3 c. Fresh mint, chopped fine
    • 1/3 c. Crumbled feta cheese
    • 1/3 c. Flat-leaf parsley, chopped fine
    • 1/3 c. Pecans, toasted and chopped

In a small bowl, combine mint, parsley, pecans, feta, and lemon zest for the fresh pesto. Set aside. Trim fat from chops and rub them with olive oil. Preheat a heavy large skillet over medium-high heat before adding chops. Cook 4 to 5 minutes per side, turning once, or until well-browned and an instant-read thermometer registers at least 145 degrees in thickest portion of the meat. Salt and pepper to taste. To serve, sprinkle chops with fresh pesto.

Accompany with Cooper-Garrod Test Pilot Starfighter, F104

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Roast Leg of Lamb

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  • 1 leg of lamb (about 6 lbs.)
  • 1 Tbsp. fresh rosemary
  • 1 1⁄2 tsp. ground black pepper
  • 1 tsp. salt
  • 3 – 4 garlic cloves, slivered
  • Juice of 1 lemon

Preheat oven to 425 degrees. Stir together rosemary, ground pepper, and salt. Remove excess fat from lamb and pat dry. Make slits in the meat and insert garlic slivers. Rub lemon juice into meat and pat on spice mixture. Put in roasting pan, fat side up, and place in oven. Reduce heat to 350 degrees and roast about 1 1/2 hours, until meat thermometer registers 150 degrees. Let stand 10 minutes before carving.

Accompany with Cooper-Garrod Cabernet Franc

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Cherried Lamb Chops with Port

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Serves 2 – can be doubled

  • 2 tsp. olive oil
  • 4 small loin lamb chops
  • 1/3 cup chopped shallots
  • 3/4 cup ruby Port
  • 1/2 cup low salt chicken broth
  • 1/2 cup dried tart cherries
  • 3 Tbsp. cherry jam
  • 1 Tbsp. balsamic vinegar
  • 1⁄2 tsp. ground cardamom
  • Chopped fresh mint for garnish

Sprinkle lamb with salt and pepper. Heat oil in medium skillet over medium to high heat. Cook lamb about 10 minutes, turning often with tongs. Transfer to plate and keep warm. Pour drippings from skillet. Cook shallots in same skillet; sauté 1 minute before adding Port, broth, cherries, jam, vinegar, and cardamom. Boil about 6 minutes, until cherries plump and liquid is syrupy. Season with salt and pepper. Spoon sauce over lamb and sprinkle with mint.

Serve with Cooper-Garrod Test Pilot P-47 Thunderbolt

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Mediterranean Lamb Burgers

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Serves 4

  • 1 lb. ground lamb
  • 2/3 cup finely chopped red onion
  • 1/3 cup crumbled feta
  • 10 Kalamata olives, chopped
  • 1 garlic clove, pressed
  • 1/2 tsp. rosemary
  • 1/2 tsp. Kosher salt
  • Fresh ground black pepper
  • 1 1/2 tsp. olive oil

Thoroughly combine ingredients and shape into 4 patties, about 1″ thick. Grill or fry until cooked through, about 5 minutes per side. We like these served on toasted Ciabatta rolls.

Accompany with Cooper-Garrod Test Pilot, P-47

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Budapest Lamb

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  • 2 lb. lamb stew meat, 1 1⁄2” cubes
  • 2 Tbsp. olive oil
  • 2 onions, chopped
  • 6 garlic cloves, chopped
  • 3⁄4 c. dry red wine
  • 1 c. chicken broth
  • 2 c. tomato juice
  • 1⁄2 c. water
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 2 carrots – diced
  • ½ c. frozen peas
  • ½ c. slivered almonds
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped mint

Heat olive oil in a Dutch oven. Season lamb with salt and pepper before browning on all sides. Transfer to a bowl. Add onions to same pot and cook 5 minutes, stirring occasionally. Add garlic; stir and cook 1 minute more. Return lamb and juices, add wine, and simmer 5 minutes. Stir in chicken broth, tomato juice, water, paprika and cumin; bring to a boil. Cover, reduce heat, and simmer 90 minutes until lamb is tender. Add carrots; cook 15 minutes, uncovered. Stir in peas, almonds, and parsley to heat through. Serve with chopped mint as garnish atop.

Accompany with Cooper-Garrod Test Pilot P-47

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Narsai’s Rack of Lamb, Assyrian

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Serves 4 portions of 3 chops each

You will want 1-1/2 lamb racks, each with 8 to 9 ribs.  Ask the butcher to remove the flap of meat and to French cut the rib bones.

Put into a blender and puree:

  • 1 large onion
  • 2-3 cloves garlic
  • 1 tsp. basil leaves
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup red wine
  • 1/2 cup pomegranate juice (If pomegranate juice is not readily available, substitute more red wine)

Rub this marinade well into the racks and put the remaining marinade over the racks in a shallow glass or enameled pan. Set to marinate in refrigerator overnight, or at cool room temperature for 6 to 8 hours.  Wipe off excess marinade and roast in 450 degree oven for 15 to 20 minutes for medium rare lamb, longer if you like lamb done to a greater degree.

Accompany with Cooper-Garrod Cabernet Franc

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(c) 1994 Narsai Davis