Tasty dishes with Lamb Chops...Ground Lamb...Even Leg of Lamb (in the crock pot, of course)

This easy lamb recipe from Kashmir should really be on my “World” page but, really, most lamb recipes would be there if I were strict about such things since that’s where most lamb recipes belong. Why, you ask? Ok, even if you didn’t ask, it’s because Americans are not into lamb like they are other meats. Now you know.

2 lb ground lamb
1 Tbsp plain yogurt
2 tsp finely chopped gingerroot
2 tsp each ground cumin & coriander
1 & 1/2 tsp salt
1 tsp each garam masala & chili powder
1/2 cup vegetable oil
2 cardamom pods
1 stick cinnamon
1 cup water
1/4 cup plain yogurt

Mix the first 8 ingredients together, and shape into ovals, about 2 inches long and 1 inch thick.

Heat oil in 12-inch skillet until hot. Cook and stir cardamom and cinnamon only about 10 seconds; reduce heat to medium and gently stir in the meatballs, or should I say, ‘meatovals”. Cook uncovered, turning occasionally, until they brown, about 10-12 minutes; drain off the fat.

Mix water and 1/4 cup yogurt; pour over meatballs in skillet and heat to boiling; reduce heat. Cover and simmer 8-10 minutes. Uncover and cook over medium heat until most of the liquid is evaporated, about 8-10 minutes. Remove cardamom and cinnamon. Done.

As I mentioned at the top of the page, here in America lamb gets less respect than in most other countries. Maybe it’s a carry-over from those old western movies where the cattle ranchers abuse the sheep ranchers for using up the grazing land. My point, and I do have one, is that lamb cut for stew may not always be found in that small section of the meat case where lamb is displayed; so when you find it or can talk a meat-cutter into making some, buy it and create this easy and hardy dish.

1 lb lamb cut for stew
4 medium carrots, cut in strip
3 medium potatoes, diced
1 cup celery, sliced
1 tsp oregano, dried
1 envelope onion soup mix
3 Tbsp flour
2 & 1/4 cups water
3 cloves garlic, minced

Cut meat into 1-inch cubes and cook over medium heat for 5 minutes until nicely browned.

Mix the cooked lamb with the rest of the other ingredients in a 2 & 1/2 qt glass casserole. Cover and microwave on high until boiling, 10 to 12 minutes; remove,stir and replace in the nuker, covered, for about 10 minutes more.

Cover, let rest 5 minutes then microwave until vegetables are tender,10 to 12 minutes more, stirring every 5 minutes.

Who ever heard of a “quick” casserole? Well, this is one and if there are only 2 eaters you’ll enjoy it even more as a leftover the next day. Why? It’ll taste just as good, and you can just heat it up; how’s that for quick and easy?

6 Tbsp olive or canola oil
1 onion, finely chopped
2 cloves garlic, minced
1 lb ground lamb
1/2 cup red wine
1 Tbsp tomato paste
1 15-oz can crushed tomatoes in thick puree
1/4 tsp ground cinnamon
1/8 tsp ground allspice
salt & black pepper
1 eggplant (about 1 lbd), peeled and cut into 1/4-inch slices
4 oz cream cheese, plain
1/4 cup milk
1/4 cup grated Parmesan

Heat the broiler. In a large stainless-steel frying pan, heat 1 Tbsp of the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes, then add garlic and cook 2 more minutes.

Add the lamb and cook until the meat loses its pink color, about 2 minutes. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, 3/4 tsp each salt, and pepper. Bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.

Meanwhile, brush both sides of the eggplant slices with the remaining oil and season with a tiny bit of salt and pepper. Place the slices on a large baking sheet and broil, 6 inches from the heat, until browned, about 5 minutes. Flip and do the other side, about 5 minutes.

Meanwhile (can you have two ”meanwhiles”? Sure.), in a small saucepan, combine the cream cheese, milk, a bit more salt and pepper and warm over low heat until just melted.

Oil an 8-by-8-inch baking dish. Layer half the eggplant in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, meat sauce, and Parmesan.

Spoon the cream-cheese sauce on top; broil until just starting to brown, 1 to 2 minutes. Done. It’s even better the next day.

Unless you live in a pretty big city it's almost impossible to find "gyros", the wonderful Greek specialty that is sliced from a vertical rotisserie and stuffed into a pita with tzatziki sauce, onions and tomatoes. The closest you'll come is frozen stuff that's fried on the grill. If you have to live with a substitute for the real thing you might find this a good one you can make yourself.

2 lb lean ground lamb
2 slices “bakery-type” bread, toasted & crumbled
1 tsp each allspice & coriander seed, crushed
1 clove garlic, pressed
1 onion, grated
1 tsp fresh oregano, chopped
salt & ground pepper, to taste

In a large bowl, combine it all and nix well, kneading until the mixture is really stiff.

Form little loaves about 5-inches long and 2-inches across. Place on skewers spacing about 1-inch apart and cook over hot coals or gas fire for 10 to 15 minutes, turning frequently until cooked through – “rare” is not an option here.

Cool for a few minutes then slice lengthwise into thin strips like the real thing. Stick ‘em inside a pita half with chopped tomatoes, onions and tzatziki sauce (check my sauce page) and eat ‘em up, yum, yum.

Sure, you know that lamb and mint jelly is traditional, but try them with this super-easy, super-tasty combination of real mint and shallots. Try it next time you find those chops on sale and you might forget mint jelly forever.

1/4 cup fresh mint, chopped
1 shallot, chopped
2 Tbsp rice vinegar
5 Tbsp olive oil
Kosher salt and pepper
8 l-inch-thick lamb chops (about 2 lb)

Heat oven to 400F.

In a small bowl, combine the mint, shallot, vinegar, 3 Tbsp of the oil, and 1/4 tsp each salt and pepper.

Heat a large skillet over medium-high heat.

"What's your point with the title of this recipe?"

Okay, the ingredients are pretty exotic for a burger, right? I just think they deserve an exotic title; and that's my point. I think you'll find the burger as tasty as it is exotic. Here's looking at you, Sweetheart.

Here's another Italian thing to do with those less-expensive shoulder chops.If you don't think it's Italian enough toss in a bit of garlic.

1 & 1/2 Tbsp finely chopped fresh oregano
1 & 1/2 Tbsp finely chopped fresh thyme
2 tsp freshly grated lemon zest
1&1/2 Tbsp fresh lemon juice
1 tsp kosher salt plus additional for seasoning
1/3 cup + 1 Tbsp extra-virgin olive oil
4 (3/4-inch thick) shoulder-blade lamb chops

In your mini-processor grind herbs, zest, juice, and 1 tsp kosher salt to a paste then, in a slow stream, add the oil until blended. Season with salt and pepper.

Pat lamb dry and season with kosher salt and pepper.

Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 3 minutes per side for medium-rare.

You might hesitate to use those $10 a pound loin chops with so many flavorful ingredients but the less expensive shoulder chops will be pleased to wallow around in them.

6 lamb shoulder chops
Kosher salt and freshly ground black pepper
1 teaspoon (about) olive oil
4 Tablespoons (1/2 stick) butter
1/3 cup strong coffee
1/3 cup honey
2 Tablespoons Worcestershire sauce
1/4 tsp each mace, curry powder & cardamom
1/2 teaspoon cinnamon
3/4 teaspoon lemon juice

Season lamb chops with salt and pepper. Heat a heavy, deep skillet over medium-high heat. Add olive oil and sear the lamb on both sides, turning only once. Remove to a platter.

Reduce heat to medium-low and to the same skillet, add butter, stirring until melted. Whisk in the rest of the ingredeints, scraping up any browned bits into the sauce. Bring to a boil and simmer for 3 to 5 minutes, until thickened.

Put the chops back into the skillet along with any accumulated juices. Turn to coat with sauce and simmer for 2 minutes to reheat before serving.

You might not find lamb loins at every supermarket, and who's seen a real butcher shop lately. But the stores that tend to be a bit more expensive and upscale will certainly offer lamb loins.

2 boneless lamb loins (about 3/4 lb each)
Salt and freshly ground pepper
1 large egg white, lightly beaten
1 cup sesame seeds (3-1/2 oz)
1 Tbsp all-purpose flour
2 Tbsp pure olive oil
Lavender balsamic vinaigrette

Preheat the oven to 400 degrees F.

Brush the lamb lightly with the egg white and season with salt and pepper. On a dinner plate, toss the seeds with the flour and roll the lamb in the seeds until evenly and well coated.

Cook over moderately high heat in oil in a large nonstick skillet. Add the lamb and cook about 2 minutes until the seed crust is browned all over.

Transfer the lamb to a baking sheet and roast for about 7 minutes for medium rare.

Carve each loin into 12 slices, and arrange 3 on each of 8 warmed dinner plates. Actually, this stuff is so good you have to call them "medallions", not slices.

Drizzle some balsamic vinaigrette around the lamb and serve at once.

I believe lamb and garlic go together beautifully. I believe the same about garlic and lemon. So this is guaranteed to be a beautiful dish, ain' so? (as they say in Green Bay)

2 Tbsp olive oil
2 tablespoons fresh lemon juice
1 tsp lemon zest
1 Tbsp plus 1 tsp dried oregano
3 Tbsp minced garlic
1/4 tsp salt
1/2 tsp freshly ground black pepper
12 (4-oz) lamb loin chops

Put everything but the chops into a zipper bag and smoosh it around to mix. Now add the chops and smoosh them around to cover.

Let the chops soak up all those good flavors for about 20 minutes then remove, toss the marinade and broil the chops for 4 or 5 minutes per side.

Here's a grill treat that could make a lamb fan out of almost anyone - there'll always be some who just don't want to know what's good.

2 lb boneless leg of lamb cut into large cubes
2 onions cut into chunks (same size as lamb)
1 tsp each dried rosemary & tarragon
1 Tbsp parsley leaves, chopped
salt and black pepper to taste

Thread lamb cubes onto metal skewers alternately with onion squares.

Place brochettes in wide, shallow pan and sprinkle all over with rosemary, tarragon and parsley and season to taste with salt and pepper.

Grill over hot coals, until done as desired. Be sure to turn them often to brown evenly.

Fancy name, fancy meat, but still quick and very easy.

2 (2 lb) racks of lamb
Salt and freshly ground pepper to taste
1 Tbsp dried rosemary
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp chopped parsley

Rub the lamb all over with the olive oil and sprinkle with salt and pepper. Crush the rosemary between your palms and rub it all over, too.

With the broiler set high, place the lamb, fat side down, on a rack and place under the broiler about 4 inches from the source of heat. Cook 5 minutes then flip and return to the broiler for about 5 more minutes. Just before serving, rub the racks with butter and sprinkle with parsley. Oh, boy!

If you hear, “I’m not crazy about lamb”, from any of your eaters, confidently tell them not to worry, they’ll love this dish. Then, when it’s served, listen to them singing the praises of this under-appreciated meat.

Tbsp butter, softened
2 Tbsp orange marmalade
1/2 tsp dried marjoram or herbes de provence
4 shoulder lamb chops, 1/2 to 3/4 inch thick
1/2 tsp seasoning salt
1/2 tsp paprika
1/2 tsp black and red pepper blend

Here’s your very fancy and very complete dinner in about 15 minutes. Well, maybe you want dessert, too. You know where to go for some terrific fast ones.

8 I-inch thick lamb loin chops
Salt and pepper
9-oz. pouch quick-cook long grain & wild rice
4 medium plum tomatoes, chopped
4 green onions, cut in I-inch pieces
1 Tbsp snipped fresh oregano
1 Tbsp balsamic vinegar

Season chops with salt and pepper. Grill over medium heat, 12 to 14 minutes for medium-rare, flipping halfway through grilling. . Meanwhile, nuke the rice according to package directions.

In food processor combine tomatoes, green onions, and oregano; process with on/off turns until coarsely chopped. Transfer to bowl; stir in vinegar and add salt and pepper.

Arrange chops on rice; top with tomato mixture.

It's Moroccan lamb but you'll have an easier time finding an Indian food store for the special spices. That is, unless you happen to live in Morocco.

1 butternut squash (about 2 1/2 lb) peeled, seeded, cut lengthwise in quarters, then crosswise in 1/2-in.-thick slices (got all that?)
1 large red pepper, cut in 1/2-in.-wide strips, strips cut in half
1 medium onion, cut in 1/2-in. wedges, wedges cut in half
2 tsp minced garlic
1 Tbsp Tandoori or Garam Masala spice blend
1/2 tsp salt
3 Tbsp olive oil
2-lb boneless top round lamb or leg of lamb, cut in 1-in. pieces
1 Tbsp chopped cilantro

Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.

Mix squash, pepper and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 2 Tbsp from the small bowl to the big bowl; toss to coat.

Spread evenly on 1 baking sheet. Place on high oven rack; roast 10 minutes. Meanwhile, put lamb in large bowl; add remaining spice mixture from the small bowl, toss it a bit and spread on other baking sheet.

Move vegetables to low rack; put meat on high rack. and roast 10 minutes, or until lamb is cooked through and vegetables are tender.

Gently toss meat with the vegetables; sprinkle with cilantro and let the feasting begin.

Lamb and the crockpot (do you say, "slow cooker"?) were meant for each other. Unlike many beef cuts that fall apart when cooked a long time, lamb will tenderize but its tighter grain keeps it toghether. Try it, you'll see.

2-lb boneless lamb shoulder, cut in 1-in. pieces
1 can (14 oz) diced tomatoes
1/2 cup chopped onion
1 Tbsp minced garlic
1/2 tsp each Greek herb seasoning, salt & pepper
1 can (19 oz) cannellini beans, rinsed
1 can (13oz) whole artichoke hearts , cut in half
3 cups baby spinach (3 oz)
2 tsp grated lemon zest
Topping: crumbled feta cheese

Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 & 1/2-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours or until lamb is tender.

Before serving, mash 1 cup beans and stir the mashed beans, remaining whole beans, artichoke hearts and spinach into cooker. Cover and cook on high about 15 minutes until spinach wilts and mixture is hot.

Stir in lemon zest; sprinkle with feta and shout, “Ho-Paa!” (If you know the correct spelling let me know), it’s ready to serve.

I think I know what “comfort food” is – if I'm right this has to be a great example: a bunch of good things like pasta, tasty lamb, fresh veggies, a rich tomato sauce and some good red wine all heated together and topped with toasty nuts and cheese crumbles. Makes me comfort-able just reading the recipe – also hungry.

8 oz whole-wheat rigatoni
8 oz ground lamb
4 cloves garlic, chopped
1/2 tsp fennel seed
3 cups diced eggplant
2 tsp extra-virgin olive oil
1 14-oz can low-sodium tomato sauce
1 cup red wine
3 tsp chopped fresh oregano or 1 tsp dried
1/2 tsp each salt & pepper
2 tsp pine nuts, toasted
1/2 cup crumbled feta (optional)

Bring a large pot of water to a boil and cook pasta about 8 minutes.

Use that 8 minutes to cook lamb, garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon or a tato masher (and remember, "Breaking up is ((not)) hard to do"), until the lamb is browned, 3 to 4 minutes. Set pan aside.

Place eggplant and oil in another pan and cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add it to the beef, along with tomato sauce and wine; cooking and still stir occasionally, until the sauce starts to get thicker, about 2 or 3 minutes. Stir in the oregano, salt and pepper – Ta Da! -sauce is finished.

Back to the pasta, drain it, place it in a big pasta dish and pour the lamb & eggplant sauce over it. Give it a couple stirs, sprinkle on the pine nuts and feta, if using (and you should), and serve, at once, to your lucky eaters.

Here’s that leg of lamb in the crockpot I told you about. You might have to ask your butcher to bone it for you. If he agrees, press your luck and ask him to tie it for you.

4 large Yukon Gold potatoes, cut into cubes
1 tsp each salt & pepper
6 cloves garlic, peeled and crushed
zest of 1 lemon
Rosemary needles from four 3-inch sprigs
1 boneless leg of lamb, trimmed and tied
2 Tbs olive oil
3 & 3/4 cup decent dry white wine

Mix the salt, garlic, lemon zest and rosemary together. and rub the mixture all over the lamb. Heat the olive oil in a large frying pan and brown the lamb evenly on all sides.

Meanwhile, line bottom of the pot with the potatoes and put the lamb on top of them. Pour in the wine and cook on low for 10 to 12 hours.

After you remove the lamb & potatoes add a ¼ cup of the water/flour mixture to the liquid in the pot to make a terrific gravy.

Smaller American towns and cities probably don't have a restaurant offering real gyros. Maybe they have those frozen slices which are pretty good but not like the real thing.

I have no quick & easy for "real" gyros but the lamb and tzatziki sauce combined in this recipe will, at least, remind you of it. Look for tzatziki sauce in the deli section of major supermarkets or make it yourself; the recipe is below and you can make it while the burgers are grilling.

1 lb ground lamb
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp onion minced
1 clove garlic minced
1/2 tsp dried rosemary crushed
1/2 tsp each salt & pepper, or to taste
½ cup tzatziki sauce
4 pitas

Mix together the first 7 ingredients, and form into patties. Grill until no longer pink.

Serve on pitas or buns with cucumbers, tomatoes and, of course, tzatziki.

Easy Tzatziki Sauce
1 cup plain yogurt
1 small cucumber, peeled and very thinly sliced
2 tsp lemon juice
1/8 tsp salt

This is another recipe that proves "less is more".

6 loin lamb chops
2-3 cloves garlic, finely chopped
Salt to Taste

Rub each side of the four chops with garlic and salt. Place them on your pre-heated grill and cook over medium heat for about 3-4 minutes per side. Pretty easy so far, eh? And it gets even easier!

Remove the chops from the grill and serve ‘em up.

Another crock pot recipe with a less expensive cut than the leg. When you taste the finished product you won't even remember it was sort of "inexpensive".

3 lb lamb shoulder, boned
1/3 cup fresh lemon juice
1/2 cup canned beef broth
2 tsp dried oregano
3 Tbsp olive oil
2 garlic cloves, crushed

Trim off excess lamb fat, open out shoulder and rub all over with some of the lemon juice, sprinkle with salt. pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.

Rub outside of lamb with more lemon juice,salt pepper and oregano.

Place the meat into the crock pot with the rest of the lemon juice and the broth and cook on low for 10-12 hours.

When meat is done remove to a serving platter. Pour juices into a bowl and serve with rice, potatoes or use as a dip for crusty bread.

Less isn't always more. Those just-garlic chops were great but this one uses dill, mint & capers to create a really unique flavor as good as the simpler chop but different.

1 & 1/2 cups fresh Italian (flat-leaf) parsley
1 cup fresh dill
1 cup fresh mint leaves
2/3 cup olive oil
1/3 cup capers
1 Tbsp Dijon-style mustard
2 cloves garlic, minced
6 lamb rib or sirloin chops, cut 1 inch thick
6 flatbread wedges or pita bread wedges, toasted
1/2 of a 6-oz pkg. baby spinach leaves

For sauce, in processor or mini chopper place parsley, dill, mint, oil, capers, mustard, and garlic. Cover; process until chopped. Place in a bowl and use about a quarter of it to brush on both sides of chops of the chops.

In a large skillet cook chops over medium heat for 9 or 10 minutes for medium, turning once.

For each serving, place a wedge of flat bread on serving plate. Top with some of the spinach leaves, then a lamb chop. And finally spoon some of the remaining sauce over the lamb.

To grill: Prepare sauce and lamb chops as above. Place chops on rack over drip pan. Cover and grill to desired doneness: 16 to 18 minutes for medium rare or 18 to 20 for medium, flipping once.

To toast pita wedges: Place in single layer on cookie sheet and bake in 375F oven 7 to 9 minutes or until toasted. Or place on grill rack directly over medium heat for 1 to 2 minutes, turning once.