lamb | Edible Paradise

Quince and Lamb Tagine

Main Courses, Meat and Poultrylamb, quince, quince and lamb tagine, tagine

This North African-inspired stew is a delightful blend of sweet and savory flavors that combines the unique flavor of quince with succulent lamb for an aromatic dish that’s both comforting and exotic. INGREDIENTS: For the Lamb: 2 lbs. lamb shoulder or leg, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, finely chopped...

Persian Lamb

Meat and Poultrylamb, Persia, Persian lamb, pomegranate

INGREDIENTS: 1 – 1 1/2 lbs. lamb leg steak 1/2 medium yellow onion (sliced through the root) 1/4 – 1/2 cup pomegranate syrup* 4 oz. heavy whipping cream 20 – 40 mint leaves** Salt and fresh ground pepper to taste Olive oil METHOD: Cut all silverskin and fat from the lamb. Remove the bone if...

How to Cook Pasture Raised Meats

Culinary Resources, Meat and Poultrygoat, grass-fed beef, grass-fed meat, lamb, pasture-raised meat

When it comes to cooking pastured or grass-fed meats, remember that these meats are leaner than the usual grocery store grain-fed meats, so you need to cook them a little differently. Grilling For grilling steaks, keep the degree of doneness to medium at the most, although I recommend medium-rare. Use a lower heat and check...

Grilled Leg of Lamb Provençal

Meat and Poultrycountry french lamb, french, grilled lamb, lamb, leg of lamb

This is a friends-and-family favorite. It is really simple to execute and delivers big flavor. The most work I do is trimming the fat and sinew; the tapenade seems to do the rest of the work. For pounding out the lamb, I use a heavy circular meat pounder – NOT a tenderizer. This is flat...

Boneless Roasted Leg of Lamb

Meat and Poultryhow to cook lamb, lamb, roasted lamb

The fresh flavors of lemon, garlic, and rosemary are the perfect complement to roasted lamb. Serve lamb with English roasted potatoes, asparagus, or sautéed glazed baby carrots. INGREDIENTS: 2 lemons, zested and juiced 5 garlic cloves, minced 1/3 cup finely chopped fresh Italian parsley 1 tablespoon fresh rosemary, minced 2 tablespoons olive oil, plus...

Herb-Marinated Rack of Lamb

Meat and Poultrylamb, marinated lamb, roast lamb

INGREDIENTS: 2 lamb racks (about 8 to 9 ribs each) 1/2 cup extra-virgin olive oil, plus 2 tablespoons 4 garlic cloves, peeled and crushed 2 (4-inch) rosemary sprigs, crushed 6 thyme sprigs, crushed 4 rosemary sprigs, for garnish Freshly ground black pepper Salt METHOD: The Day Before: Clean the rib bones well by scraping off...

Lamb Riblets Braised with Fennel and Onion

Meat and Poultryfennel, grass-fed, grass-fed lamb, lamb, Lamb Riblets Braised with Fennel and Onion, riblets

This recipe is a recipe that I developed for Old Creek Ranch. This dish yields meat that is almost falling off the bone. The flavors can easily be varied, as can the vegetables. See the Chef’s Notes at the end for variations. Although the recipe seems long, it isn’t really, and once you’ve done it,...