Lamb is an underserved meat. Many Americans think they will not like
lamb. This is based on bad experiences
in the past. The industry has grown and
improved over the last few decades making lamb an elegant and festive meat for
special occasions. Lamb is sheep meat
from sheep less than one year old. In
some countries hogget is sheep meat from sheep one to two years old. Mutton is adult sheep meat. In some countries there is difference between
sheep and goat meat. In America, meat is
regulated and only lamb can be sold as lamb.
Mutton is very difficult to find as almost all sheep meat consumed in
the U. S. is lamb.
Lamb is a good source of protein. A 3 oz. serving of lamb is 250 calories with 42%
protein and 27% fat. It is high in potassium,
sodium, iron, magnesium and vitamin B.
It is also high in cholesterol.
But as with all food, lamb in moderation is a good source of nutrition.
When buying lamb look for marbling. There should be firm white fat and the meat
should be dark pink to red. There are
several cuts of lamb available in American markets. Rack of lamb is the loin and ribs of the
lamb. Lamb chops cam come from the loin
without the ribs or the shoulder with or without the bone. Shoulder chops are my favorite. Chops from the shoulder look like steaks only
smaller. I prefer the chops that look
like little T-bone steaks. Also from the
shoulder come stew meat and ground meat. Leg of lamb comes from the
hindquarters. It can be found in the
market with or without the bone. Shanks also come from the leg. Braise shanks are common is several
countries.
Lamb has a high fat content and is usually
cooked with high heat. It cooks quickly
and should be served rare or medium rare.
As with all meats, allow the meat t set for 10-15 minutes before cutting
or serving. There should be pink when
the meat is cut. Usually the lamb is
seared or grilled on high heat and allowed to finish in the oven. Braised or stewed lamb should be cooked long
and slow. Follow the directions to your
recipe and do not overcook lamb. It
becomes tough and stringy.
This Week’s Challenge – Grind
your own meatballs or sausage
Find a cut of lamb, it can be
boneless or with the bone. Cut the meat
into cubes. These cubes can also be used
for stew or curry. If you have bones
left over, make broth with them. The
broth can be used to cook lamb shanks or in soups, stews or curry. Decide how you would like to season your
meatballs or sausage by researching online for a recipe. There are some great Greek or Middle Eastern
recipes. Plan your meal around the
recipe you choose. Grind your meat in a meat grinder or food processor. The advantage to grinding your own meat is
you control how fine the meat is chopped and the fat content. Add your seasonings. And cook your meal. Record your process in your journal and
evaluate your meal.
Tip for this Week – Leftover
lamb ideas
Lamb is too good to waste. Use your leftover lamb in stew, curry or
hash. It can be used in other soups or
meat pie like shepherd’s pie or with pie crust.
Use your creativity to come up with ideas. Add it to salads, in tacos, Chilaquiles,
burritos, stir fry. Make a white sauce
and heat the leftover lamb in it. Add
the same seasonings used when the lamb was first cooked. Darken the sauce with kitchen boutique or
Worcestershire sauce. Add a few
vegetables and serve over noodles or rice.
This Week in Punkin’s
Kitchen
Grilled Lamb Chops
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| Grilled lamb chops served wit Duchess potatoes and golden beets in orange sauce |
Lamb chops enough to serve your
guests
Salt and pepper to taste
Garlic powder
1. Place
a grill pan on the stove and heat to very hot.
These can also be grilled outside.
2. Preheat
the oven to 375 degrees.
3. Season
both sides of the chops by sprinkling with salt pepper and garlic powder.
4. Place
the chops on the hot grill pan and sear.
 |
| Chops grilling on a grill pan |
5. Turn
the chops over and sear the other side.
6. Place
the chops in the oven and bake for ten minutes.
7. Remove
the grill pan from the oven and allow the chops to set while you plate the
dinner.
Grilled Lamb Chops
Lamb is an elegant meat, easy to prepare.
Ingredients
- 2 per serving Lamb chops
- to taste Salt
- to taste Pepper
- to taste Garlic powder
Instructions
1. Place a grill pan on the stove and heat to very hot. These can also be grilled outside.2. Preheat the oven to 375 degrees.3. Season both sides of the chops by sprinkling with salt pepper and garlic powder.4. Place the chops on the hot grill pan and sear.5. Turn the chops over and sear the other side.6. Place the chops in the oven and bake for ten minutes.7. Remove the grill pan from the oven and allow the chops to set while you plate the dinner.
Details
Prep time: Cook time: Total time: Yield: 2 chops per serving
Panko Crusted Rack of Lamb
1/2 C Panko bread
crumbs
2 Garlic
cloves, minced
3 T Parsley,
chopped
1 t Rosemary,
fresh chopped
1 t Onion
powder
1 t Salt
1 t Pepper,
freshly ground
3 t Olive
oil, divided
1 Rack of
lamb (8 cutlets), frenched and at room temperature
4 t Dijon
mustard
 |
| More ingredients |
 |
| The ingredients |
- Preheat
the oven to 425 F.
- Mix the Panko,
garlic, parsley, rosemary, onion powder, and half the salt and pepper
together.
 |
| The panko crust before the oil. |
 |
| Panko crust with oil added |
- Stir in 2
t olive oil to hold the mixture together. Set aside.
- Season the
lamb with the remaining salt and pepper.
- In a large
skillet, heat the remaining teaspoon of oil till it just starts to smoke.
- Add the
meat to the pan, browning on each side for 3 to 4 minutes. Remove from the
skillet.
 |
| Seasoned rack of lamb |
 |
| Browning the rack |
 |
| Browned rack |
- Cover the
lamb with the Dijon, and then press the panko mixture onto the mustard.
 |
| Rack covered with mustard |
 |
| Rack covered with panko mixture and ready for the oven |
- Place the
lamb on a rack in a roasting pan. Roast for 20 to 25 minutes for medium
rare (130 F on an instant read thermometer).
- Cover with foil and let the meat rest for 10 minutes before slicing.
 |
| Rack out of the oven with meat thermometer |
 |
| Rack tented with foil |
Panko Encrusted Rack of Lamb
https://whatsheshaving.com/2011/10/26/panko-crusted-rack-of-lamb/
Adapted from Laura Calder and Gourmet)
Ingredients
- 1/2 C Panko bread crumbs
- 2 cloves Garlic, minced
- 3 T Parsley, fresh chpped
- 1 t Roemary, fresh chopped
- 1 t Onion powder
- 1 t Salt
- 1 t Pepper, freshly ground
- 3 t Olive oil
- one Rack of lamb
- 4 t Dijon mustard
Instructions
1. Preheat the oven to 425 F.2. Mix the Panko, garlic, parsley, rosemary, onion powder, and half the salt and pepper together. 3. Stir in 2 t olive oil to hold the mixture together. Set aside.4. Season the lamb with the remaining salt and pepper. 5. In a large skillet, heat the remaining teaspoon of oil till it just starts to smoke. 6. Add the meat to the pan, browning on each side for 3 to 4 minutes. Remove from the skillet. 7. Cover the lamb with the Dijon, and then press the panko mixture onto the mustard.8. Place the lamb on a rack in a roasting pan. Roast for 20 to 25 minutes for medium rare (130 F on an instant read thermometer). 9. Cover with foil and let the meat rest for 10 minutes before slicing.
Details
Prep time: Cook time: Total time: Yield: 4 servings
Herb-Roasted Leg of Lamb
 |
| Leg of lab with roast potatoes, asparagus and fresh baked rolls |
12 Garlic cloves, unpeeled
1 T Rosemary leaves chopped
Kosher salt
Pepper, freshly ground
2 T Butter, unsalted, melted
6
lb. Leg of lamb, boneless
4-5
lb. New potatoes, unpeeled (about 16-20)
2 T Olive oil
 |
| Ingredients for rub |
 |
| Boneless rack of lamb |
1. Preheat
the oven to 450 degrees. Place the rack
below the center of the oven so that the lamb will set in the center.
2. Peel
half the garlic cloves and place in the bowl of a food processor with the
blade.
3. Add
the rosemary, salt, pepper and melted butter and process until the garlic and
rosemary are finely minced.
 |
| Garlic rosemary coating |
4. Thoroughly
coat the top and sides of the lamb with the rosemary mixture. Set aside at room
temperature for 30 minutes to an hour.
5. Toss
the potatoes and remaining garlic with the olive oil and sprinkle with salt.
 |
| Potatoes tossed in oil and under the roasting rack ready for the lamb |
 |
| Leg of lamb ready for the oven |
6. Place
the potato mixture in the bottom of the roasting pan and place the lamb over
the potatoes.
7. Roast
for 1 ¼ to 1 ½ hours. The internal
temperature should be 135 degrees for rare or 145 degrees for medium.
 |
| Out of the oven |
8. Remove
the roast to a platter and tent with foil.
Allow it to set for 20 minutes before carving the roast.
9. Slice
the roast and serve with the potatoes.
Herb-Garlic Leg of Lamb
This was my first attempt at roast leg of lamb. It was much easier than I expected and much more delicious. I should have tried this years ago.
Ingredients
- 12 cloves Garlic, unpeeled
- 1 T Rosemary, feshly chopped
- to taste Kosher salt
- to taste Pepper, freshly ground
- 2 T Butter, unsalted and melted
- 6 lb. Leg of Lamb, boneless
- 4-5 lb. (16-20) New potatoes, unpeeled
- 2 T Olive oil
Instructions
1. Preheat the oven to 450 degrees. Place the rack below the center of the oven so that the lamb will set in the center.2. Peel half the garlic cloves and place in the bowl of a food processor with the blade. 3. Add the rosemary, salt, pepper and melted butter and process until the garlic and rosemary are finely minced. 4. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Set aside at room temperature for 30 minutes to an hour.5. Toss the potatoes and remaining garlic with the olive oil and sprinkle with salt.6. Place the potato mixture in the bottom of the roasting pan and place the lamb over the potatoes.7. Roast for 1 ¼ to 1 ½ hours. The internal temperature should be 135 degrees for rare or 145 degrees for medium.8. Remove the roast to a platter and tent with foil. Allow it to set for 20 minutes before carving the roast.9. Slice the roast and serve with the potatoes.
Details
Prep time: Cook time: Total time: Yield: 2 servings per pound
Lamb Stew
 |
| Lamb stew from leftover leg of lamb |
 |
| Lamb Curry from leftover lamb |
2
lb. Lamb in cubes
2
t Olive oil or vegetable oil
Salt and pepper to taste
¼
C Flour
Water to cover
2
lg. Potatoes, peeled and diced
3
Celery stalks, sliced
1
Onion, medium chipped
3-4 Carrots, sliced
 |
| The ingredients |
1. Pat
dry the lamb cubes.
2. Place
the oil in a heavy skillet and heat to very hot.
3. Place
the flour, salt and pepper in a Ziploc bag.
Other seasonings can be added like garlic powder.
4. Add
the lamb cubes and dredge the cubes in the flour.
5. Place
the lamb cubes in the hot oil so that each cube is not touching and brown. If needed remove the browned cubes to make
room for the rest of the cubes.
6. When
the lamb is browned, cover with water.
 | ||
| Make a roux by melting 4 T butter. Then add 4 T flour. Allow to cook to light brown while you whisk. |
 |
| Add water or broth and continue to whisk. Add more liquid as it thicken. |
 |
| Add the cooked lamb and allow it to warm in the roux. |
 |
| Add more liquid. If you have lamb drippings add them for more flavor. Go to direction 8 and continue. |
7. Bring
the water to a boil and reduce to a simmer.
8. Simmer
for 2 hours.
9. Prepare
the vegetables and add to the stew.
 |
| Carrots, celery, onions and potatoes, peeled and chopped. Other vegetables can be used. |
 |
| Add the prepared vegetables to the meat. |
10. Simmer
until the vegetable are tender.
 |
| Add more water or both to just cover the vegetable. At this point I divided the stew in half. Half I used to continue with the lamb stew and half I made into lamb curry, |
 |
| Since presentation/n is important, I often add something to make the stew dark and appealing. I have used all of these at different times. Worcestershire sauce, Pick-a-Peppa sauce and soy sauce add flavor. The last one Kitchen Bouquet just adds coloring so I used it. |
11. Taste
and adjust the seasoning.
 |
| Lamb stew ready to serve |
 |
| Add the darkening agent and taste. Adjust the seasonings |
To make the lamb stew, I added a curry product. I do make from scratch curry and I'll include the recipe at a later time. This is a quick and flavorful curry. I usually use it with chicken. Just simmer your meat and vegetable and a package of this curry. It seasons and thickens the curry. It come in mild, medium or hot seasoning.
 |
| This is the package |
 |
| This is the brick. |
Make your stew and add the brick. Stir until the brick is melted and the curry thickens.
 |
| The brick added |
 |
| The brick melted |
 |
| Serve over steamed rice
|
Lamb Stew
This is y families basic stew recipe. We usually make it with beef, but is works really well with lamb, too.
Ingredients
- 2 lb. Lamb beat, cubed
- 2 t Vegetable oil
- to taste Salt
- to taste Pepper, freshly ground
- 1/4 C Flour
- to cover Water
- 2 large Potatoes, washed, peeled and diced
- 3 Celery stalks, sliced
- 1 medium Onion, chopped
- 3-4 Carrots, peeled and sliced
Instructions
1. Pat dry the lamb cubes.2. Place the oil in a heavy skillet and heat to very hot.3. Place the flour, salt and pepper in a Ziploc bag. Other seasonings can be added like garlic powder.4. Add the lamb cubes and dredge the cubes in the flour.5. Place the lamb cubes in the hot oil so that each cube is not touching and brown. If needed remove the browned cubes to make room for the rest of the cubes.6. When the lamb is browned, cover with water.7. Bring the water to a boil and reduce to a simmer.8. Simmer for 2 hours.9. Prepare the vegetables and add to the stew.10. Simmer until the vegetable are tender.11. Taste and adjust the seasoning.
Details
Prep time: Cook time: Total time: Yield: 6-8 Servings
Vegetable of the Week
Posh
Squash
 |
| Posh Squash |
2 lb. Squash cut in ½ inch slices (mixture of
zucchini, crook neck and patty pan)
Salt
Water
2 Eggs, beaten
1 C Mayonnaise
1 sm. Onion, finely chopped
½ C Bell pepper, chopped
¼ t Thyme
Salt and Pepper to taste
¾ C Parmesan cheese
Butter
 |
| The ingredients |
1. Cook
the squash in a little salt and water until just tender and drain.
 |
| Patty pan squash |
 |
| Yellow squash or crook neck squash. |
 |
| Zucchini |
 |
| Steam the squash |
2. Grease
a shallow 2 ½ qt. casserole or 13” x 9” baking pan.
3. In
a large mixing bowl, beat the eggs, mayo, onion, bell pepper, thyme and salt
and pepper.
 |
| Mayo and eggs |
 |
| Onion, pepper thyme salt and pepper.n |
4. Add
the squash. Stir gently to coat the
squash and spoon into the prepared casserole.
 |
| Steamed squash added |
 |
| Gentle stir to coat the squash. |
5. Sprinkle
the parmesan cheese evenly over the top.
Dot with butter.
 |
| Pour into the prepared dish and cover with grated parmesan. |
 |
| Dot with butter and bake until golden. |
6. Bake
uncovered for 25 minutes at 375 degrees.
Growing
up we loved this dish when we had company over in the summertime. Often we used the squash from our garden.
Posh Squash
Growing up we loved this dish when we had company over in the summertime. Often we used the squash from our garden.
Ingredients
- 2 lb. Squash cut in ½ inch slices (mixture of zucchini, crook neck and patty pan)
- 2 t Salt
- Water
- 2 Eggs, beaten
- 1 C Mayonnaise
- 1 sm. Onion, finely chopped
- 1/2 C Bell pepper, finely chopped
- 1/4 t Thyme
- to taste Salt and pepper
- 3/4 C Parmesan cheese
- 2-3 T Butter
Instructions
1. Cook the squash in a little salt and water until just tender and drain. 2. Grease a shallow 2 ½ qt. casserole or 13” x 9” baking pan. 3. In a large mixing bowl, beat the eggs, mayo, onion, bell pepper, thyme and salt and pepper. 4. Add the squash. Stir gently to coat the squash and spoon into the prepared casserole. 5. Sprinkle the parmesan cheese evenly over the top. Dot with butter. 6. Bake uncovered for 25 minutes at 375 degrees.
Details
Prep time: Cook time: Total time: Yield: 8-12 servingsHappy Cooking!
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