Lamb

Lamb Chops In A Flash
Serving: 3
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
INGREDIENTS:"
1/4 cup soy sauce
2 tablespoons dry white wine
1 large clove garlic, pressed
6 rib, shoulder or round bone lamb chops, about 1/2 inch thick
DIRECTIONS:"
1. Combine the soy sauce, wine and garlic; set aside.
2. Preheat the broiler. Place the lamb chops on the rack in the broiler pan. Brush both sides of chops with soy sauce mixture.
3. Broil 3 to 4 inches from heat source 8 to 10 minutes, or to desired doneness, turning chops over and brushing generously with soy sauce mixture.
NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 391
Total Fat: 35 g
Carbohydrates: 3 g
Protein: 19 g

Lamb Cutlets With Berries
Serving: Serves: 4
Total Time: 1 hour 40 minutes
INGREDIENTS:"
Thinly sliced lamb cutlets 12
Lemon juice 1/3 cup
2 tablespoons Heavy cream
oil 1/3 cup
Fresh sage 1 sprig
Celery 2
Salt and freshly ground pepper to taste
Cognac 1/3 cup
Dry white wine 1/2 cup
7 ounces Fresh small cleaned mixed berries such as raspberries or blackberries

DIRECTIONS:"
Trim the fat from the cutlets. Place the meat in a non-reactive dish and sprinkle sage, salt, and pepper over it. Pour a splash of lemon juice and oil over and cover and let sit for 1 hour. Remove the meat from the dish and pat it completely dry.Heat some oil in a skillet and fry the cutlets over medium-high heat until they are cooked medium-rare. Pour the cognac over and ignite it, being sure to remove it from the heat.Transfer the meat to a plate and tent it with foil to keep it warm. Pour the wine into the skillet and scrape the pan. Cook over high heat until the liquid is reduced by half. Add the berries and season with salt, pepper, lemon juice and cream. Heat through and then spoon over the cutlets. Serve hot..

Lamb Loin Chops With Mint Sauce
Servings: 4
Ingredients:
Lamb Loin Chops
1 tablespoon dried mint
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 1/2 pounds lamb loin chops
Mint Sauce
1 tablespoon oil
1/4 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon dried mint
1/4 cup fat-free canned chicken broth
Directions:
For lamb: In a large zipper-lock bag, combine the mint, cumin, garlic powder, cinnamon, salt and pepper. Add the lamb chops, and shake the bag. Refrigerate until ready to cook.
Heat a large nonstick skillet coated with nonstick cooking spray over medium-high heat. Place the lamb chops in the skillet, and cook until crusty and browned, about 5 minutes on each side. Serve with the Mint Sauce.
For sauce: In a microwave-safe dish or in a small pot on the stove, heat the oil, garlic, lemon juice, mint and chicken broth until bubbly hot.

Roasted Lamb Chops With Orange, Garlic and Rosemary
Servings: 3 to 4
Ingredients:
1 large clove garlic, minced
2 oranges, zest only
2 tablespoons rosemary, finely chopped, plus sprigs for garnish
1 tablespoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons oil
1 rack of lamb, chine bone removed (8 to 9 chops); French trimmed for a more formal presentation
Directions:
Preheat the oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. Roast the lamb in the center of the oven, 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F) or 25 to 35 minutes for medium (145 degrees F).
Cover the surface of a serving platter with rosemary. Slice the rack into chops at the table and serve.

Rosemary Thyme Lamb Chops
Serving: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:"
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
4 lamb rib chops
DIRECTIONS:"
1. On a clean surface crush the rosemary and thyme leaves until coarsely powdered.
2. Mix the salt with the rosemary and thyme.
3. Lightly grease the rack part of a broiling pan and place the rack in the pan.
4. Thoroughly rub the spices into the lamb chops and place the chops on the prepared rack.
5. Place the pan below or in the broiler on the closest shelf to the heat source.
6. Broil the chops for four minutes and flip over.
7. Broil for an additional 4 to 6 minutes or until the lamb is done to taste.
NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 370
Total Fat: 8 g
Carbohydrates: 17 g
Protein: 56 g

Sweet And Spicy Australian Lamb Leg
Ingredients:
1 1/2 to 2 lbs bonless Australian lamb leg
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground ginger
2 Tbsp oil, divided
1 leek, white part only, sliced
2 medium carrots, chopped
1 1/2 cup chicken stock or broth
1/2 cup raisins or sliced dates
2 large tomtatoes, coarsely chopped
1 pear, sliced
cooked couscous, warm
1/4 cup toasted almonds or pine nuts
salt and freshly ground pepper, to taste
Directions:
1. Trim and dice lamb into bite sized pieces. Combine the next 4 ingredients and divide in half. In a heavy based skillet, heat 1 Tbsp oil over high heat, add the lamb and half of the spices. Cook, stirring until browned. Transfer lamb to a plate and drain fat from pan.
2. Heat remaining oil and spices in same pan over medium heat for 20 to 30 seconds. Add leek and carrots. Cook about 5 minutes. Return meat to the pan with the stock, raisins and tomatoes and stir well. Cover, reduce heat to low, simmer for 1 hour.
3. Add pear and simmer, uncovered for 20 to 30 minutes or until lamb is tender and sauce is thick. Spoon tagine over the warm couscous, sprinkle with the almonds and serve.