Ingredients

• 1/4 cup butter
• 1 tablespoon olive oil
• 3 cups chopped onion
• 1 clove garlic, crushed
• 2 tablespoons curry powder, or to taste
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons salt, or to taste
• 2 teaspoons white pepper
• 1 teaspoon dried thyme
• 1/2 lemon (including peel), seeded and finely chopped
• 3 cups apples – peeled, cored, and chopped
• 1 cup applesauce
• 2/3 cup dark raisins
• 2/3 cup golden raisins
• 1 tablespoon water, if needed (optional)
• 6 (4 ounce) lamb chops
• 1 teaspoon seasoned salt

Directions

1. In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.
3. Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side.
4. It is also possible to cook these in a frypan or on a cookie sheet in the oven.

• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh oregano
• 2 cloves garlic, minced
• salt and black pepper to taste
• 8 (3 ounce) lamb chops
• 1/2 cup fresh unsweetened pomegranate juice
• 1 cup port wine
• 2 tablespoons pomegranate seeds

Directions

1. Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. (Or cook in a frypan or on a cookie rack set on a cookie sheet in the oven.)
3. Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.

4. Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.

 Ingredients     

• 1/4 cup distilled white vinegar
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced garlic
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 2 pounds lamb chops

Directions

1. Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
2. Preheat an outdoor grill for medium-high heat.
3. Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

Ingredients

• 1/4 cup olive or vegetable oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 2 (6 ounce) lamb loin chops

Directions

1. In a large resealable plastic bag, combine the first eight ingredients; add the chops. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
2. Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

(Serves 6)

Ingredients

• 3 eggs
• 3 teaspoons Worcestershire sauce
• 12 (5.5 ounce) lamb chops
• 2 cups dry bread crumbs

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9×13-inch baking dish.
3. Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

Ingredients

Marinade (Blend marinade ingredients in a blender, just a few pulses until well mixed.)

• 1/2 cup orange juice
• 1 cup white wine
• 3 cloves garlic, minced
• 2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
• 2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
• 1/4 teaspoon of fresh ground pepper
• 2 Tbsp olive oil

Lamb Roast

• 1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
• Marinade
• Salt

Method

1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn’t leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F.  Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously season all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in.

3 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.  Note that every time you open the oven door, you’ll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don’t check too often. Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 15-20 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

4 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make gravy, or use just the drippings themselves to serve with the lamb.

• 2 racks of lamb, 7 to 8 ribs on each
• 2 large cloves garlic, peeled and cut in thin slivers
• salt
• 1/2 cup honey
• 1/3 cup firmly packed brown sugar
• 6 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon zest
• 1 tablespoon fresh chopped mint leaves or about 1 teaspoon dried mint leaves
• 1/2 cup finely chopped pecans

Heat oven to 325°.  Cut small slits all over the lamb and insert garlic slivers. Place the racks, bone side down, in a shallow roasting pan. Roast for 30 minutes.

Meanwhile, combine honey, brown sugar, lemon juice, and garlic powder in a small saucepan. Heat, stirring, over medium-low heat, until sugar is dissolved; remove from heat. Stir in lemon peel, mint, and pecans.

Spoon the honey mixture over the lamb. Continue roasting, basting occasionally, for about 30 to 45 minutes longer, or to about 160° F. on a meat thermometer for medium.

To use a meat thermometer, insert it in the meat so that the tip is in the center of the meat and not touching bone or the roasting pan.
Serves 4.