- Meat and poultry
This is a rack of lamb dish with rosemary and mint demi-glace. Perfect for Valentine's Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting.
14 people made this
- 2 tablespoons olive oil
- 2 (7 bone) racks of lamb, trimmed, fat reserved
- salt and pepper to taste
- 4 cloves garlic, minced
- 1 large onion, diced
- 4 carrots, diced
- 120g celery tops
- 250ml port wine
- 250ml red wine
- 400ml chicken stock
- 5 sprigs fresh mint
- 3 sprigs fresh rosemary
- 300g mint apple jelly
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon garlic, minced
- 4 tablespoons dried breadcrumbs
- 2 tablespoons olive oil
- 4 sprigs fresh mint
MethodPrep:30min ›Cook:8hr30min ›Ready in:9hr
- To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium frying pan over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine and chicken stock. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
- Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the mint, rosemary and mint jelly, and simmer, adding more port, wine or stock as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
- To Roast Lamb: Place a cast iron or oven-proof frying pan in the oven, and preheat to 230 C / Gas mark 8. Rub lamb with 2 tablespoons olive oil, salt, pepper and garlic. Coat with breadcrumbs.
- Carefully remove the heated frying pan from the oven, warm 2 tablespoons olive oil in the pan, and sear lamb on both sides. Return the pan with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 65 degrees C.
- Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
Reviews & ratingsAverage global rating:(14)
Reviews in English (9)
We thought this was wonderful! The demi-glace sauce is to die for. I now make it anytime I roast a whole leg to acompany it as it is perfect with the lamb. Two racks of lamb is a bit much for two people unless you are really hungry. Could easily serve 3-maybe 4 people with this recipe but it was wonderful!-10 Nov 2005
I browned it in skillet and then put in oven to bake. Then added sauce on top after baking and slicing. Don't know if it's necessary to brown in skillet first, I think not. It was good, expensive, worth it every once in a while.-16 Apr 2003
6 Lamb Recipes You’ll Love — Whether You’re a Novice or a Pro
Start with burgers (swap in ground lamb for beef!), advance to kebabs, then graduate onto a full-blown roast.
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Move over chicken — there's a new star protein on the Food Network Kitchen app. Lamb has long been a popular ingredient across the globe, from Greece to Turkey to New Zealand. It's also featured prominently in the cuisines of many Middle Eastern and Caribbean cultures. You can find some of these dishes, plus ideas for all kinds of lamb cuts in the Food Network Kitchen app. Whether you've never tried lamb before or you eat it often, take a class and cook alongside some of your favorite chefs like Michael Symon or Alon Shaya. It's time to don your apron and get creative in the kitchen with lamb!
- 3-4 lb of lamb breast meat
- ½ cups of oil
- 1 ½ tsp of salt and pepper to taste
- 1 tsp of cumin and cinnamon
- 1 tsp of paprika and chili flakes
- ½ cups of vinegar
- 2 cloves of minced garlic
- ½ tsp of chopped fresh basil leaves
- ½ tsp of lemon juice and honey
Methods of Preparing Step by Step:
Take a medium-sized mixing bowl and add lemon juice, vinegar, chopped basil leaves, and chili flakes. Then mix the ingredients by stirring for a couple of minutes to prepare a spicy seasoning. Then add in the paprika, salt, and pepper to bring a savory taste in the seasoning and mix properly.
Take the lamb breast pieces and wash them properly to peel off any unwanted skins on the meat. Then dry the meat pieces with a paper towel and then place them on a mixing pan. Marinate these lamb meats with the prepared spicy seasoning.
Pour over the vinegar and oil on the meats to get an oily any savory outer crust. Then sprinkle coriander and cumin on the meat pieces to enhance the savory flavor. Give a perfect hand mix on the lamb meats so that all the marinated seasonings get perfectly coated on the meats.
Then put the meats on a greased baking pan and cover the pan with aluminum foil. Then place it in a preheated oven under 350-degrees for 1 hour. Then take out the meat when it gets brownish and tender texture.
Finally, place the breast dish on a serving plate and sprinkle lemon juice on top. Then the lamb roast recipe is ready to be served.
Fragrant Lamb Curry Recipe
A s India borders Nepal, there are many crossover influences from both countries. Nepalese food typically doesn’t contain cream or sugar and so it is generally considered healthier than Indian food. I usually make this recipe with beef, but as cows are sacred in Nepal, I have switched to lamb.
- 2 tbsp coconut oil
- 2 onions, chopped
- 1 knob ginger, grated
- 3 cloves garlic, crushed
- 1 small chilli, chopped (optional)
- 1 tbsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp garam masala
- 500g lamb, cut into small pieces
- 1 large potato, cut into cubes
- 4 tbsp tomato paste
- 400mL can coconut milk
- Small can coconut cream
- 1 small onion
- Good pinch fennel seeds
- 1 tsp mustard seeds
- 4 curry leaves
- Freshly cracked black pepper & sea salt, to taste
- Fresh coriander, to serve
Toasted coconut flakes, to serve (optional)
- Heat oil and sauté onion until translucent. Add ginger, garlic and chilli and cook, stirring for 2-3 mins.
- Add coriander, turmeric and garam masala and stir for about 3-4 mins.
- Add lamb and potato and stir well, then add tomato paste.
- Pour in first can coconut milk and bring to the boil. Once boiled, reduce heat to low and cook for 20-30 mins until lamb and potato is cooked through.
- Add coconut cream to help thicken the sauce and cook on low for 5 mins.
- Meanwhile, take a small frying pan, add the coconut oil and heat mustard and fennel seeds until they pop.
- Add onion and curry leaves and cook until the onion becomes golden brown. Add onion mixture to the curry.
- Dish up and top with fresh coriander.
Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.
Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.
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Excuse My Thoughts
Lately, I’ve been cooking a lot of beef. Especially braised beef. Braising is possibly one of the simplest and easiest ways to cook. However, it takes patience to create something delicious.
I love braising beef and lamb. Both types of meat are extremely flavorful and tasty when braised till tender.
From some trial and error and then having my friends and family be guinea pigs. I’ve created three of the most simple braised beef recipes that are not only delicious but also incredibly simple to cook.
My first recipe is my Japanese Apple Curry . Go to the Asian section at your local grocery. Pick up a box of Japanese-style curry. Grab some onions, carrots, and potatoes, as well as your meat. Now you’re probably wondering. Why the Apple? Well, the Apple portion of the curry is important because Apples bring out the sweetness in the Japanese curry spices. It adds an incredibly sweet and tangy profile to an already amazing style of curry. You can use Apple juice as the quick method. But I prefer grabbing a few of my favorite Apples and blending them into my curry. Brown your meats, then add enough water for the curry spices. Add your apple juice and then braise for 1 hour for low heat. Add your vegetables in the last 30 minutes of cooking. Afterward, serve over hot rice. If you like to get fancy you can always add your spices to liven up the flavors.
The second recipe is my Malaysian Style Rendang . The majority of the steps are the same. Go to your local grocer. Grab the sauce, vegetables, meat, and coconut milk. The cooking premise is also pretty much the same. Add water, sauce, spices, and coconut milk. Braise for 1 hour, then add vegetables and braise for another 30 minutes. Serve over hot rice and holla! You have another amazing curry dinner.
The last recipe requires additional steps near the end. It is my Sichuan-style Spicy pot. This sauce mixture is usually a bit harder to find at local grocers. Your Asian section might not have it. So I’d suggest heading over to an Asian grocer where they will most likely have these types of sauce packs. The same notion here, grab your sauce, veggies, meat, some additional chili oil and sesame oil. Cooking instructions are also the same. Brown your meats, braise in water for 1 hour and 15 minutes on low heat. Then drain the water. Afterward add your veggies, sauce and stir fry on medium heat with about 1 cup of water for 15 minutes then switch to heat for the remaining 5 minutes. This dish you can serve over hot rice or noodles.
My last tip is if you like lamb and prefer to have a less gamey taste. If this is the case, braise your lamb for 1 hour in just water on low heat. Then drain. All the impurities and gamey taste will be extracted into the water, leaving you with a more tender sweet-tasting lamb.
Lamb Asado Recipe
Jumping in the car and heading down south to a part of the country that guy would consider his stomping grounds, having grown up 20 minutes from where they cooked. This part of Australia has an abundance of state forests, a network of streams and dams, making it an adventure playground for chefs. Guys friend was Kind enough to let the boys light a fire and cook a whole lamb, straight from the farm, Will, whos farm it was, explaining to the boys how he uses his meat to trade with local farmers for fruit and vegetables, keeping the small community alive, something a little lost in today’s society. You are probably reading this, like “ I can’t cook a whole lamb and have nowhere to cook it”. Don’t worry, here we will not only describe the tricks, Guy and Taylor used while cooking this lamb, but how to replicate the recipe in your own home or on the bbq. We like everything to be relatable, while the boys took it to the next level, cooking a whole lamb over a fire south American style, the approach to cooking it inside should be the same, using dripping fat to glaze root vegetables, and sugar to caramelize the roast, optimizing that flavor, use everything, throw nothing.
Your approach to the lamb being roasted should be this, no matter the roasting cut, E.g leg, or shoulder, Guy and Taylor believe spices and sugars are the key.
- bring the meat up to room temperature before starting to cook, if your meat is cold in the middle it will cook unevenly.
- score the skin, this will stop the meat from shrinking and bending out of shape, also allowing to absorb more flavour.
- Rub with spices and dark soft sugar, this will penetrate the meat, caramelising, releasing flavour throughout the cooking process.
- Start high, cook low having a really hot fire, oven or bbq to start the cooking process is essential, this sears the meat, sealing in all those juices and flavour. Once sealed, the heat should be reduced to cook lower for a longer time, allowing the meat to cook, tenderise and relax.
- Once cooked rest resting the meat allows all the muscle fibres to relax but also causes the meat to soak back up all those beautiful juices released from cooking.
- Use the lamb fat for things like your potatoes, adding that extra flavour kick to the meal,
- You cooked it, cut off the crispiest most appetizing looking piece as your taste test, you earned it!
If cooking on a bbq like a Webber, always put a container or water, under the meat to catch the liquid and not dry our the meat, you can turn this into stock after, as you can see, Guy and Taylor took the opportunity to catch all of that flavour dripping off the meat, to cook their potatoes and shallots. Once rested, do the final seasoning, Taylor is seen squeezing mandarin juice over the meat, which was roasted in the coals before juicing, citrus is great to add flavour to meat after cooking, however too much will overpower and be too acidic, mandarins and grapefruit are great middle of the range acidity wise citrus fruits to use.
After 5 hours cooking a whole lamb, over a fire, the meat was falling off the bone, then cut up on a makeshift table, using a bit of wood and a bobcat to stabilize. a few beers down, full bellies and smelling a little more smokey than before, the team hit the hay, ready for their next adventure towards the snow! Slowly getting colder, as they drive deeper south. You can enjoy this recipe with any roast vegetables, grains, or salad you like, here we have given you the perfect technique for roasting lamb!! Enjoy it.
5. Koufte Havij | Persian Carrot Meatball
Right, not done with meat balls (kuftes). Kufte Havij is a Persian traditional dish and it is very similar to kufte tabrizi with very small difference. The difference is that you should replace split chickpeas with carrots and in itself results in less calories.
The sauce soaking through the dish makes it mouthwatering and special. This type of Persian meat ball is not as well-known as the other types. But it is very delicious and it has nothing to do with its fame or popularity. Try it once and you would not regret for sure.
There’s no doubting that bone-in meat looks beautiful. To keep the meat intact while it cooks and is served is great to look at. The problem can come down to how difficult you find carving it. Carving around a cooked bone is no easy, and if time is a factor you might prefer to grill and serve boneless lamb.
Top 10 Best Lamb Ribs Recipes
Everyone loves to have a real tasty launch or dinner and that will come true only when our main dish includes meat. We all have different kinds of tastes for food, so, someone likes pork more than beef, others like lamb more than pork and because of that, we have millions of various recipes around the world to satisfy every taste, every desire.
Today, we have made a really interesting and super-delicious list of the top 10 best lamb ribs specialties, especially for lamb meat lovers. We have to mention that ribs are the best part of the lamb, the most beloved one of all, so, try and make some of these incredible recipes on your own, they are easy to make and they are full of tastiness too. Enjoy!
Slow-Cooked Lamb Ribs
We are starting with a classic slow cooker recipe for lamb ribs. First, they have to be marinated and then slow-cooked for nearly three hours, so, they will be amazing for sure. Read the full recipe in the link below.
Glazed Lamb Ribs with Corn Salad
Glazed lamb ribs with corn salad, sounds really delicious, doesn’t it? Come on, start cooking right away and please everyone at your home with a really full dinner table and enjoy!
Grilled Lamb Chops and Vegetable Kebabs
Martha Stewart is on our list again, because she’s one of the best, we all know that. We also know that she prefer to cook something healthy when she has the chance, so the grilled lamb chops and vegetable kebabs is one of those recipes.
Roasted Lamb Ribs
A really simple roasted lamb ribs recipe, but also very interesting for many reasons. We suppose you wonder what’s in there that it’s so tempting. So, take a quick look at the recipe in the link below and you will find out in a minute!
Sticky Asian Lamb Riblets
You have to try the lamb ribs that are cooked in a real Asian way. We think that by following the instructions step by step, everyone can make this amazing recipe, even the inexperienced ones!
Tamarind and Sumac Lamb Ribs
A true favorite for every real lover of great food. Perfect combination of spices and vegetables along with the mixed chicken and lamb ribs, sound very tempting for everyone doesn’t it? The full instructions are in the link below.
Lamb Ribs with Jalapeno Mint Sauce
Here is one of the famous sauces that we all know very well, the jalapeno sauce. We are offering you an incredible recipe, lamb ribs with a perfectly made jalapeno mint sauce who will make you to crave for more every day.
Roast Rack of Lamb
Every time when you make some meat with a dipping sauce, you know that everyone will be delighted for sure. Try and make the roast rack of lamb recipe from the magical cook book by Martha Stewart and have a nice dinner!
Beer and Miso Lamb Ribs
An interesting combination of beer and lamb ribs. Every beer lover will be tempted by the beer and miso lamb ribs recipe, so, try and make something really unordinary and surprise everyone at your home.
Easy Paleo BBQ Lamb Ribs
And we have to end with an easy, delicious, but healthy recipe from the famous paleo diet. Besides the fact that it’s healthy for your organism, this simple recipe it’s one of the tastiest on our wonderful list. Have a nice dinner you all and enjoy!
How to serve Mongolian Lamb
Rice is essential because it would be criminal not to be able to scoop up huge spoonfuls of rice soaked in that wickedly good Mongolian Lamb sauce. If you’re attempting the low carb thing (and believe me, I force myself onto that bandwagon every now and then), cauliflower rice is an excellent alternative though if you have the time, try Cauliflower Fried Rice instead (this makes low-carb infinitely more enjoyable).
For your vegetable quota, you could add around 2 cups of vegetables like carrots and zucchini chopped into batons into this stir fry. Cook them with the onion before adding the lamb as they will take longer to cook.
Don’t use broccoli or broccolini because they heads will soak up too much of the sauce. Sauce hogs!
Otherwise, just chop up fresh veggies or steam a pile of any vegetables and toss with Sesame Dressing or try this brilliant salad, Chinese Lettuce with Creamy Sesame Sauce.
Excellent quick vegetable side option for all things Asian that I use regularly! – Nagi x