Coriander Crusted Lamb

Ingredients
1 tbsp. butter
1 tbspl. canola oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 tsp. kosher salt
1 tsp. coriander
1 tsp. white pepper
1 1/2 cup black berries
1 side lamb loin, boneless, rolled, tied
1 lb. pearl onions, skinned
1/2 cup port wine
Instructions
Lamb Loin:
Preheat the oven to 350 degrees F. Pat loin dry with paper towels. Combine kosher salt, white pepper and coriander and rub liberally over surface of the loin. Heat canola oil in oven-safe skillet until hot, but not smoking and sear loin on all sides. Place the skillet and the loin in a 350-degree oven and roast for approximately 12 minutes or until the center reaches 125 degrees.
Ragout:
Remove the skins from the pearl onions by plunging them in boiling water for 2 minutes, then rinsing with cold water. The skins should slip right off. Melt the butter in a non-stick pan and add the skinned onions. Cook over medium heat until the onions just begin to brown. Remove the onions from heat and gently fold in the blackberries to keep them whole.
Port Balsamic Reduction:
Combine the balsamic vinegar and port wine in a saucepan and bring to a boil. Simmer over a low heat until the sauce has reduced by 2/3. The consistancy will be somewhat syrupy. Serve sliced loin medalions topped with ragout and drizzled reduction. Serves two generously. Serve with Biltmore Estate Cardinal's Crest. Its berry-fruit essence is complemented by an earthy bouquet that pairs delightfully with lamb.
Notes
Recipe provided by Ed French, Biltmore Estate.
Time to prepare: 50 minutes.
Serves 2.

Lamb, Lime and Mango Salad

Ingredients:
Lamb:
3 cloves garlic, minced
10 sprigs cilantro, stemmed (reserve stems)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil, divided
12 ounces lamb steak, trimmed of fat
Salad:
1 head frissee lettuce, inner leaves washed and dried
1 small ripe mango, peeled, pitted and diced
1 small avocado, peeled and diced
4 large green onions, including green parts, diced
Dressing:
2 tablespoons Thai fish sauce
3 tablespoons freshly squeezed lime juice
1 tablespoon Soy sauce
2 teaspoons minced, fresh red Thai or jalapeno pepper
2 teaspoons packed brown sugar

Instructions:
To Prepare the Lamb:
In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil. Spread the paste on both sides of the lamb and marinate for ½ hour. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare. Remove from pan and let cool.

To Prepare the Salad:
Cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top.

To Make the Dressing:
In a small bowl, combine all the ingredients and stir until the sugar is dissolved.

To Serve:
Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.

Honey-Orange Glazed Lamb Steaks With Sage

YIELD: 4 servings (serving size: 3 ounces lamb)
COURSE: Main Dishes
Ingredients
2 (10-ounce) lean center-cut lamb leg steaks (about 1/2 inch thick)
Vegetable cooking spray
2 tablespoons honey
2 teaspoons minced fresh sage
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Fresh sage leaves (optional)
Preparation
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan.
Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness.
Garnish with fresh sage leaves, if desired.

Grilled Lamb Loin with Zinfandel Sage Morel Sauce

Gold Country Wine Pairing Recipe
http://goldcountry.winecountry.com/about/food/recipes/2006/02/GrilledLambLoin_020806.html

Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA
Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.
Ingredients
8 oz. lamb loin
Marinade
2 Tbs olive oil
fresh minced rosemary
sage
garlic to taste
Coat the lamb loin with olive oil, herbs, and garlic.
Marinate for 2 hours at room temperature.
Sauce:
2 oz. fresh morel, sliced thin (or substitute shitake or oyster mushrooms)
1 cup Amador Foothill Zinfandel
1 tsp fresh sage, minced
1/2 tsp fresh rosemary, minced
1 tsp black pepper
2 Tbs sweet butter
Grill the lamb to taste so it will be done when the following sauce is ready:
In a small saucepan, combine morel, Zinfandel, sage, rosemary, and black pepper in the amounts listed above. Cook over medium heat, reducing the volume by one-third. Add butter and simmer until sauce thickens, stirring constantly. Slice the lamb thinly and serve over a bed of the sauce. Serves two.
Accompany dish with roasted new potatoes, fresh seasonal vegetable and Amador Foothill Zinfandel.

Honey and Mint-Marinated Lamb Skewers

Ingredients
Marinade:
5 garlic cloves, finely minced
2 Tablespoons honey
1/3 cup lemon juice
1/2 cup olive oil
1/2 cup chopped fresh mint
Salt and pepper
3 pounds lean, boneless lamb, cut into 1" pieces
36 skewers
Lemon Feta Dip:
2 (8 ounce) containers feta cheese
1 (8 ounce) container sour cream
2 Tablespoons lemon juice
2 finely minced jarred pepperoncini
1 Tablespoon pepperoncini juice
Method

Whisk together marinade ingredients, add lamb cubes and marinade overnight. Discard marinade and thread marinated lamb on skewers; preheat broiler. Place kabobs on oiled broiler pan and broil about 8 minutes, turning skewers as needed until browned and caramelized. Serve with Lemon Feta Dip: Combine all the dip ingredients in a blender or food processor, puree until smooth. Transfer to a serving dish, cover and refrigerate until serving time.
Notes:

These hearty bites are nice addition to the appetizer offering of any party. These kabobs can be marinated and skewered up to a day ahead. At party time just pop them under the broiler for a few minutes and they're ready to serve. The dip is a tasty accompaniment that can be made ahead as well.
Number of Servings: 36 skewers

Lamb with hoisin sauce and noodles

A jar of hoisin sauce is a great thing to have in the fridge, but you need to add things to it to round out the flavour.

Serves 4 (doubles or halves easily). Ingredients Olive or vegetable oil 454g (1lb) of lamb pieces, cut into strips 1 red chilli, deseeded and sliced 2 tbsps of hoisin sauce 1 teaspoon of soy sauce 2 tablespoons of rice vinegar 12 mange toute Mint leaves, chopped 1/4 cucumber, cut into thin strips, skin on

    

Directions

1. Mix the hoisin sauce, soy sauce and rice vinegar together.  Fry the lamb strips in the olive oil, add the chilli and fry for 30 seconds, add the mange toute and fry for a minute. add the hoisin sauce mixture and stir fry, turning the meat in the sauce. Top with the mint leaves and serve with cucumber strips and rice or noodles.

Recipe note: You can use cooked turkey instead of lamb - just heat the turkey through in a wok or non-stick frying pan with a little vegetable or olive oil until it is hot, add the chilli and some mange toute, stir fry for 30 seconds, add the hoisin mixture, stir to coat the turkey and when everything is hot, serve it with rice or noodles. Don't serve the mint leaves or cucumber strips as they won't work with the flavour of turkey.

Mange Tout

From the French words mange (meaning eat) and tout (meaning all), the flat pods of mange tout are eaten whole. They are actually young peas still in the pod and picked before they have a chance to develop.
Seasonal availability: All year.
Uses: Delicious blanched and tossed in salad dressing, or steamed or stir-fried and served hot, they are extremely versatile. They can also be eaten raw in salads.
To store: Best eaten fresh, they can be kept in the fridge for a day.
To prepare: Top and tail the pods. Leave whole or slice, according to your recipe.
To cook: Cook in a steamer for 5-10 minutes or stir-fry until they are tender but still have some 'bite'. They can also be boiled in salted water for 2 minutes.

Roast Lamb Stew

2 tbsp               Vegetable oil
1/2 tbsp             Paprika
1 kg (2 lb.)         Lamb (cut into bite-sized pieces)
1                        Red onion(peeled and finely chopped or grated)
1 whole bulb      Garlic(pressed)
1 1/4 cups          Beer
1                        Carrot (peeled and grated)
1 tbsp                Orange juice
1/3 cup + 1 tbsp Kikkoman Soy Sauce
2 tbsp                Brown sugar
1/2 tsp               Coriander seed (ground)
1                       Bay leaf
2                       Whole Cloves
A Pinch             Salt, pepper, cumin seed powder
1/2                    Red chili pepper
5 cups              Cooked rice

      Directions
      1. Heat oil and paprika in a large skillet and fry meat with onion and garlic until onions are clear. Add beer, carrot, juice, soy sauce, brown sugar, coriander, bay leaf and cloves.
      2. Season with salt, pepper and cumin powder and cook for about 2 hours over low heat until meat is tender and sauce thickens.
      3. Ten minutes before removing from heat, add red pepper and another pinch of cumin to taste.
      4. Before serving discard cloves, red pepper and bay leaf. Serve with cooked rice.

California Lamb and Goat Cheese Sliders

Ingredients
1 teaspoon onion salt
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon curry powder
1 teaspoon lemon pepper
2 pounds boneless California lamb sirloin roast
8 small* ciabatta or crusty rolls
Cooking spray
2 tablespoons unsalted butter
1 cup fresh arugula
4 ounces goat cheese
Preparation
Measure seasonings into a small bowl and mix well; set aside. Cut roast into strips about 1/2-inch thick and about 2 inches long. Stir in seasonings; let stand a few minutes. Wrap rolls in foil and place in oven at 300˚F to warm.
Meanwhile, heat large heavy pan on high until very hot; remove from heat and spray with cooking spray. Add meat strips. Return to heat; cook and stir, adding cooking spray as needed, until meat is almost done, about 5 minutes.
To serve, split buns and butter bottom parts. Divide and arrange arugula on top of buttered bottoms. Divide and layer pieces of lamb on top; sprinkle with goat cheese and replace top of buns. Serve warm.
Note: 
Will fill 4 medium rolls if small slider rolls are not available.
Serves 4

 http://www.californialamb.com/Recipes/recipes/califlambandgoatcheesesliders.html

DRIED MUSHROOM-CRUSTED LAMB WITH ZUCCHINI-ROBIOLA RISOTTO

Serves 2 to 4

Secret Ingredient: Dried Mushrooms 

This recipe is courtesy of Chef Stephen Lewandowski of Tribeca Grill in New York City. To learn how to make this recipe, watch the Secret Ingredient cooking show. 

Ingredients

2 tablespoons olive oil 
2 tablespoons chopped white onions 
3 slices bacon, chopped 
3 ounces uncooked orzo 
1 1/4 cups chicken broth 
4 baby zucchini, chopped 
2 tablespoons double crème Robiola 
1 tomato, seeded and chopped 
1 pound lamb loin, trimmed 
Salt and pepper 
1 teaspoon Dijon mustard 
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder) 
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil 
Fleur de sel

Method

Preheat the oven to 350°F. To make the "risotto," heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper. 

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice. 

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.

Nutrition

Per serving (about 18oz/513g-wt.): 670 calories (360 from fat), 40g total fat, 23g saturated fat, 120mg cholesterol, 530mg sodium, 45g total carbohydrate (7g dietary fiber, 8g sugar), 32g protein

Jamaican Lamb/Goat

Ingredients:

• 2 ¼ lbs of lamb loin
• 2 onions, chopped
• 3 chilies, chopped
• ½ cup of parsley, chopped
• 2 shallots, chopped
• 3 scallion, chopped
• ¼ cup of ginger, grated
• salt and pepper
• ¼ tsp of clove
• ¼ tsp of nutmeg
• ¼ cup of lime juice
• 3 tbsp of olive oil
• 1 tsp of all spice
• 2 tbsp of brown sugar
• 3 tbsp of soy sauce
• 1 tbsp of water

Directions:

1. Tenderize the lamb loin.
2. Add the remaining ingredients to a blender and mix them well.
3. Pour them onto the loin and massage them into it.
4. Allow the loin to marinate for 6 hours.
5. Bake the lamb on a low heat, 350-degrees, for 2 hours or until it is well cooked.

Serves: 5-6 persons

Loin of lamb in salt crust

Yield: 4 servings
Olive oil; for baking sheet
2 tablespoon Olive oil
2 Boneless; trimmed lamb loins (14 oz ea)
2 tablespoon Dijon mustard
2 tablespoon Chopped fresh thyme
2 tablespoon Chopped fresh tarragon
2 tablespoon Chopped fresh parsley
½ Recipe Salt Crust Dough; (see recipe)
Freshly-ground black pepper; to taste

Preheat the oven to 450 degrees. Lightly oil a large baking sheet. In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled. Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough. Place on the prepared baking sheet. Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l.

Salt crust dough
Categories: Dujour09
Yield: 1 servings
8 cup Kosher salt
8 cup All-purpose flour; plus additional
For rolling out dough
¼ cup Dried oregano
¼ cup Dried thyme
¼ cup Chopped dried rosemary
¼ cup Fennel seeds
¼ cup Cumin seeds
8 Egg whites
4 cup Cold water

Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed. This recipe yields enough dough for 4 chickens or lamb loins. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l