Lamb Recipes

QUICK & EASY LAMB CHOPS
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
4 lamb chops, with bone, about 6 oz. each
1 1/2 tsp. oregano or 2 Tbs. fresh, chopped
Nonstick cooking spray
1 large red onion, chopped and cooked
1 clove garlic, minced
2 small zucchini, thinly sliced, cooked
1 cup Italian-style peeled tomatoes, drained and quartered
1/2 tsp. dried basil or 1 Tbs. fresh, chopped
Instructions
Season lamb chops with oregano and salt and pepper to taste. Coat a heavy nonstick skillet with cooking spray and place over medium-high heat. Sauté lamb chops 2 minutes per side until browned. Transfer to a platter. Sauté onion and garlic in same skillet over
medium heat 4-5 minutes or until onion is tender. Stir in zucchini, tomatoes, and basil. Return lamb chops to skillet and cook another 4-5 minutes or until lamb is just cooked through. Serve vegetables with lamb chops.

LAMB CHOPS WITH FRESH NECTARINE SAUCE
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
8 lamb loin chops, about 4 oz. each, 1 inch thick, trimmed
3 ripe nectarines, pitted and sliced
1/2 tsp. dried rosemary, crushed, or 2 tsp. fresh, chopped
2 tsp. sugar or 1 tsp. honey
1/2 cup white-grape juice
1 tbs. water
2 tsp. cornstarch
Instructions
Prepare grill or turn on broiler. Season chops with salt and pepper to taste. Grill or broil 4 inches from heat source 5-6 minutes per side, or to desired doneness. Meanwhile, bring next 4 ingredients to a boil in a non-reactive saucepan over medium-high heat. Combine
water and cornstarch in a jar with a tight-fitting lid. Shake well and stir into nectarine mixture. Stir over heat 1-2 minutes until mixture is thickened and bubbly. Continue to cook and stir 2 minutes more. Serve chops with nectarine sauce on top.

ITALIAN LAMB CHOPS
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
4 lamb chops, about 6 oz. each
1 1/2 tsp. dried oregano or 2 Tbs. fresh, chopped
1 Tbs. virgin olive oil
2 small zucchini, thinly sliced, cooked
1 large red onion, chopped, and cooked
1 clove garlic, minced
1 cup Italian-style peeled tomatoes, drained and quartered
1/2 tsp. basil, or 1 Tbs. fresh, chopped
Instructions
Season lamb chops with oregano, salt and pepper to taste. Heat oil in a heavy, nonstick skillet over medium-high heat. Sauté lamb chops 4-5 minutes per side until well browned and still pink on the inside. Transfer to platter and keep warm. Sauté zucchini, onion, and
garlic in same skillet over medium heat 4-5 minutes or until zucchini is tender. Stir in tomatoes and basil, and sauté another 2-3 minutes or until tomatoes soften. Serve vegetables with lamb chops.

BBQ LAMB SHANKS
Preparation Time: 10 minutes
Cooking Time: 1 hour, 35 minutes
Serves: 4
Ingredients
2 Tbs. vegetable oil
4 lamb shanks
1 medium onion, sliced, cooked
1/2 cup ketchup
1/2 cup water
1 Tbs. brown sugar
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 tsp. dry mustard
Instructions
Heat oil in a heavy, nonstick skillet over medium-high heat. Sauté lamb 3-4 minutes until browned on all sides. Pour off any excess oil. Combine remaining ingredients and salt to taste in a saucepan. Bring to a boil and pour over lamb in skillet. Cover and simmer lamb
over low heat 1 1/2 to 2 hours, until meat is very tender.

RACK OF LAMB DIJONNAISE
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
1 rack of lamb, trimmed
1-1/2 Tbs. Dijon mustard
2 slices whole-wheat bread
2 cloves garlic
1 tbs. packaged pesto sauce
1 tbs. olive oil
Instructions
Preheat oven to temperature 500°F. With a sharp knife, score meat with cross-hatch marks. Brush top and sides with mustard. Wrap ends of rib bones with foil to prevent burning. Place racks in a shallow baking pan on the upper- middle rack of oven. Roast 10
minutes. Combine remaining ingredients in a food processor or blender. Season with salt and pepper to taste, and process until fine. Remove lamb from oven and pat breadcrumb mixture over top of roast. Roast another 8 minutes, or until a meat thermometer registers
130°F.

LAMB PILAF
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
1 lb. lean ground lamb
1 medium onion, chopped, cooked
1 clove garlic, minced
1 1/2 cups converted rice
1/4 cup pine nuts or chopped walnuts
14 oz. beef stock
1/4 cup parsley, chopped
1/4 tsp. allspice
3/4 cup water
2 tbs.. grated Parmesan cheese
Instructions
Heat a heavy nonstick skillet over medium-high heat. Sauté ground lamb, onion, and garlic 5 minutes, stirring often to break up meat, until browned. Stir in rice and pine nuts. Cook about 2 minutes, stirring, until rice is opaque. Stir in next 4 ingredients and salt and
pepper to taste. Bring to a boil. Cover pan, reduce heat to low, and simmer about 15 minutes, until rice is tender and liquid is absorbed. Serve sprinkled with Parmesan cheese over top.

GREEK LAMB BURGERS
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
3 tomatoes, raw and cut into wedges
1 cucumber, peeled and sliced or skin sheared w/fork
2 Tbs. lime juice
1 Tbs. lemon juice
1/2 tsp. cumin
3 Tbs. olive oil
1 lb. ground lamb
2 tsp. dried mint, or 2 tbs. fresh, chopped
1/3 cup feta cheese, grated, crumbled
8 Kalamata or black olives, pitted and finely chopped
4 pita pocket breads, cut in half
1 cup plain yogurt
Instructions
Combine tomatoes and cucumbers in a salad bowl. Combine next 4 ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over vegetables and toss. Cover and set aside. Turn on broiler. Combine lamb and next 3 ingredients in a mixing bowl. Gently form into 1-inch-thick patties. Season with salt and pepper to taste. Broil burgers 4-5 minutes per side or until lamb is slightly pink inside. Serve burgers in pita-bread pockets with tomato-and-cucumber mixture. Top with a dollop of yogurt.