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.

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.

This is another great recipe sent in from Kogie.

Ingredients:
6-8 Loin lamb chops
2 tablespoons oil
1 large onion, sliced
8-10 fresh tomatoes ground and blended in liquidizer (one can use half fresh and half canned tomatoes)
1tsp salt
1.5 – 2 tsp masala (curry powder)
½ tsp coriander powder
½ tsp jeera powder
½ tsp tumeric powder
fresh cilantro

Method:
1. Rinse chops. Pat dry and add all the dry spices.
2. Mix well. In a large skillet, add oil, fry the marinated chops for about 10 min a side – chops must be browned.
3. Add sliced onions, cook for a few minutes, and stir a couple of times.
4. When onion starts to brown, add tomatoes. Stir until it comes to a thick chutney – usually for about 15 – 20 min.
5. Garnish with chopped cilantro.
6. Serve with hot rice or fresh bread or rolls.

This great recipe was sent in by Kogie.
Ingredients:

1 kg of cut up pieces of Lamb – remove excess fat – rinse meat.
Half thinly sliced medium onion.
3 tablespoons of oil
4 -5 medium sized tomatoes – liquidized or grated
½ tsp ground ginger and garlic
2 tsp curry powder
½ tsp ground coriander powder
½ tsp ground jeera powder
1 bay leaf
1 piece cinnamon
2 green cardamom
2 cloves
1 tsp salt
½ tsp turmeric powder
fresh cilantro – 10 stems finely chopped for garnish
2 cups hot water
4 large potatoes – each one cup up into 4 pieces

Method:

1. Heat oil hot in large pot.
2. Add onion and braise for 2 min until slightly turning brown – add bay leaf, cinnamon, cardamom
and cloves.
3. Remove from stove – add the rest of the spices. Do not burn.
4. Return pot to stove and add meat – allow meat to absorb spices.
5. After 5 minutes, add tomatoes.
6. Cook for 10 minutes.
7. Add water and cook for further 15min. Add potatoes.
8. Cook until potatoes are soft- approx. 20 – 30 min – make sure there is enough gravy. Add ½ cup water if necessary.
9. Lastly garnish with fresh cilantro.

Serve Curry hot with rice, salad and atchar.

– 1 onion, sliced and separated into rings.
– 4 lamb shanks.
– 1 tsp. Worcestershire sauce.
– 1 tsp. salt.
– 1 tsp. pepper.
– 1 tsp. olive oil.
– 10 whole, peeled garlic cloves.
– 1/2 pound of mushrooms – if large, cut in halves or quarters.
– 1 C. red wine.
– 1/2 C. strong beef broth.
– 1 can (14 oz.) diced tomatoes. (approx. 1 3/4 cups)
– 1 tsp. each of dried oregano, dried basil, dried thyme, (if fresh, use twice as much) plus 1 tsp. ground allspice.
– 1 small bay leaf.

Spread sliced and separated onion rings on bottom of crockpot. Rub lamb with Worcestershire sauce and sprinkle with salt and pepper. Add olive oil to a heavy skillet and brown the lamb. Put the lamb and the browned bits in the crockpot on top of the onions. Put the garlic and mushrooms on top of the shanks. In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice and bay leaf. Pour this over the vegetable and lamb shanks.

Cook on low for 8 hours or until tender. This can be prepared a day in advance and refrigerated, so fat can be scraped off before reheating and serving if a leaner meal is desired.

This makes enough to feed four.

(Yes, shepherds really dolove Shepherd’s Pie!)

3 pounds of potatoes, peeled and quartered.
1 ½ pounds of ground lamb or mutton.
1 finely chopped medium onion.
1 – 2 finely chopped carrots.
1 – 2 cloves chopped fresh garlic or 1 tablespoon prepared minced garlic.
2 tablespoons flour.
1 teaspoon dried thyme.
1 can (1398 ml) tomato sauce.
½ cup beef stock or red wine.
½ cup each frozen corn and peas or 1 cup frozen mixed vegetables.
salt and pepper to taste.
2 tablespoons melted butter.
¾ cup buttermilk.
1 ½ cups of grated sharp Cheddar cheese.

Preheat the oven to 350 degrees.
Boil the potatoes until very tender.
While the potatoes are cooking, cook the lamb or mutton in a pot until it is no longer pink.
Drain off the fat and add the onion, carrot, garlic, flour and thyme and cook for 5 minutes.
Add the tomato sauce, stock or wine, corn and peas or mixed vegetables and cook until they are heated through.
Season to taste with salt and pepper.
Spoon this mixture into a 9 x 13 inch casserole dish.

When the potatoes are cooked, drain and mash them, adding the butter, buttermilk, 1 cup of the cheese, salt and pepper.  Spread this over the lamb mixture.  Sprinkle the remaining cheese over the top and bake 45 minutes or until golden and bubbly.

This is a crock-pot recipe – we use a lot of those on the farm because we are often outside working for most  of the day and don’t have much time to cook dinner.  It’s wonderful to come into the house at the end of the day and smell the aroma of dinner that’s ready for us.  This is good served with biscuits or Irish wheaten bread.  (recipes also on the website.)

¾ pound boneless lean lamb or mutton stew, cut into 1 inch pieces.

1 clove finely chopped fresh garlic or 1 – 2 teaspoons of prepared minced garlic.

1 medium onion, chopped.

1 tabelspoon chili powder or more, to taste.

2 teaspoons chopped fresh oregano leaves or 1 teaspoon dried oregano.  “Italian seasoning” herb mix works well, too.

¼ teaspoon salt.

2 15 oz. cans of black beans, drained.

2 14 ½ oz. cans of stewed tomatoes, with or without extras like bell peppers, onions etc.

Combine all the ingredients into a 3 ½ quart slow cooker.  Stir well, cover and cook on low for approximately 7 hours.