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Looking for Good Lamb Recipes - Page 2

post #31 of 47
Quote:
Originally Posted by nhoj View Post
 

It look very good until they added rice, I do not like rice.

 

You can also eat that with naan bread.

post #32 of 47

With a whole lamb your getting a lot of good stuff.

 

The legs of course can either be roasted whole, or deboned, stuff and roasted.  Put some garlic in the meat, and season with lemon juice, olive oil, oregano, salt and pepper.

 

Then you have the chops/tenderloin, which will be the most expensive part, I'd cook those seperate and sear them.

 

Grilled rib tips are always a winner.

 

then you have the shoulders, which I typically use for lamb ragu with pasta.

 

And finally you have all the bones and stuff to make a ton of stock.

 

HTH

post #33 of 47

Abe, don't forget the brain and kidneys for the daredevils. I would happily eat kidneys but brains... maybe a little too daring for me.

post #34 of 47
Quote:
Originally Posted by ChrisBelgium View Post
 

Abe, don't forget the brain and kidneys for the daredevils. I would happily eat kidneys but brains... maybe a little too daring for me.


Also the heart and liver.

 

But sometimes it doesn't come with the head or organs when you get it from a butcher though.

post #35 of 47

The brain is delicious, served with melted butter on top.. my mother used to make those for us when we were kids... :)

post #36 of 47

Don't forget the tounge and eyes.

post #37 of 47

A great use for roasted lamb leftovers:

 

Lamb ravioli

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #38 of 47
Quote:
Originally Posted by French Fries View Post
 

Wow, Chris, I would definitely not qualify lamb meat as "bland", quite the contrary, I find it has a robust, strong taste, very easily identifiable. I personally season lamb the same as beef or pork. 

 

.... and all your dishes look fantastic as usual.

 

I have to agree with FF, I can smell lamb cooking from a mile away.  The flavor is very intense for me.  Truth be told I don't like it much but I cook it very nicely, I get rave reviews when I serve it at dinner parties.  When we first married my husband expected a lot of lamb in the early days.  I didn't like to make it very much.  I tried to tell him we have to cut down on red meat and he wouldn't listen.  So what did I do?  I made him wash the pans I used when cooking lamb so he could see for himself how much fat this meat exudes.  After a few weeks of scrubbing lamb fat off the dishes he wasn't keen on eating it that often.  

 

You all forgot the tongue, the tongue is the chef's treat at our easter lamb festivities.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #39 of 47

Koukou, what you smell from a mile away is mostly the fat! A young lamb has very white fat that smells much less than fat from older animals, where the fat has turned yellow. I wasn't talking of those but about young lamb.

post #40 of 47

I love roast leg of lamb on the bone.  I cook it according to my old Greek cookbook and it's perfect every time. 

post #41 of 47

Marinate lamb shoulder chops, rib chops, or chunks to skewer with equal parts lemon juice and soy sauce, some garlic, oregano and ground pepper for 30 minutes to a couple of hours. Drain, pat dry, brush with some oil (olive or vegetable), grill and enjoy. You can leave it in the marinade up to four hours, but not longer or it gets too salty and too mushy.

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post #42 of 47
Quote:
Originally Posted by ChrisBelgium View Post

Koukou, what you smell from a mile away is mostly the fat! A young lamb has very white fat that smells much less than fat from older animals, where the fat has turned yellow. I wasn't talking of those but about young lamb.

Trust me, I'm Greek. I've been in contact with lamb my entire life. It all smells. I happen to not like it. It's not for lack of trying, I've eaten lamb a lot.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #43 of 47

What I liked the most about visiting Algiers way back in the early '70s when I attended the Sorbonne were the brochettes, mutton skewers sold on the street for not much  french francs or algerian dinars.  Really tastey skewers of goodness.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

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post #44 of 47
Quote:
Originally Posted by Koukouvagia View Post


Trust me, I'm Greek. I've been in contact with lamb my entire life. It all smells. I happen to not like it. It's not for lack of trying, I've eaten lamb a lot.


Hell, it ain't a "smell" as you state.  It's truly an aroma!!!!!!!!!!!!!!!!  And trust me, I'm Polish!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #45 of 47
If you get the change you should try sheep instead of lamb. It has a deeper and more complex taste. Just cook it like you would cook lamb
post #46 of 47
Quote:
Originally Posted by mikael View Post

If you get the change you should try sheep instead of lamb. It has a deeper and more complex taste. Just cook it like you would cook lamb


...big difference 'tween mutton and lamb.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

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post #47 of 47

Hi! I love well-seasoned lamb! That's not difficult, but incredibly tasty dish of leg of lamb http://cookiteasy.net/recipe/butterflied-leg-of-lamb-285614.html 

Other than that you can cook lamd kabobs, lamd patties,lamd  chops, lamd shanks and other, but butterflied leg of lamb is amasing.

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