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Lamb Chops with Garlic and Rosemary

Ingredients

  • 1 pound lamb chops
  • 2 tbsp minced rosemary leaves
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 garlic clove, minced
  • 4 tbsp olive oil, divided


Directions

  • Mix rosemary, salt, pepper, garlic, and 2 tablespoons of olive oil in a small bowl.
  • Coat the chops with the mixture and refrigerate for up to 24 hours
    • If you want the end product to be rare, keep your chops in the refrigerator, do not let them come to room temperature or they will overcook.
    • Note: If you are preparing double rib chops, allow chops to sit at room temperature 45 minutes before cooking.
  • Heat the last 2 tablespoons oil in an oven-safe sauté pan over high heat. When the oil starts shimmering,
    • Sear the chops on two sides, for a minute maximum on each side if you want the result to be rare or medium rare.
    • Note: for double rib chops sear on all sides for 2 to 3 minutes per side.
  • For rare lamb chops you may now remove them from the pan
    • Note: For more well cooked chops, you can put them in a 400°F oven for up to 5 minutes, or lower the stovetop temperature to warm and cover. Leave to sit for a few more minutes
  • Remove chops from pan, cover with foil and rest 5 minutes before serving.
Lamp Souvlaki

Ingredients

  • 1/3 cup olive oil
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 Tbsp red wine vinegar
  • 1 1/2 Tbsp fresh oregano, chopped
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 pounds cubed boneless leg of lamb, trimmed of all fat


Directions

  • With a fork or whisk, combine in a large bowl the olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
  • Put the cubed lamb into the bowl, stir to coat, and cover and refrigerate for at least 3 hours.
  • Preheat and oil your grill on medium-high heat.
  • Put marinated lamb on skewers. Keep the excess marinade aside.
  • Grill the skewers, basting with the marinade as needed until the lamb is cooked as desired.
Lamb Vindaloo

Ingredients

  • 3 dried red chillies
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black cardamom seeds
  • 1 tsp fenugreek seeds
  • 5 cloves
  • 1 inch cassia bark stick
  • 10 black peppercorns
  • 1/2 tsp turmeric
  • 4 green chillies, finely chopped
  • 75ml red wine vinegar
  • 2 tbsp soft brown sugar
  • 1 tbsp tamarind paste (or another two tablespoon of vinegar)
  • 7 cloves garlic, smashed
  • 1 inch piece of ginger, washed, chopped but with the skin left on
  • 2 lb lamb leg, cubed
  • 3 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp chilli powder
  • 10 fresh curry leaves
  • 1 tsp brown mustard seeds
  • 1 head of garlic, cloves cut into slivers
  • 2 bay leaves


Directions

  • Place red chillies, cumin seeds, coriander seeds, cardamom seeds, fenugreek seeds, cloves, cassia bark and black peppercorns into dry frying pan over medium heat and fry until they become fragrant but are not yet smoking.
  • Place the warm spices in a food processor with the turmeric and blend to a fine powder.
  • Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend until smooth.
  • Put the pork in a large glass bowl with the marinade and stir well to combine.
  • Leave the pork to marinate for eight to 48 hours. The longer the better.
  • When ready to cook, heat the ghee or oil in a small saucepan over low heat.
  • Add the garlic slivers and allow to cook gently for about 20 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and translucent but not browned.
  • Remove the garlic from the saucepan and set aside.
  • Pour the oil you used to cook the garlic into a frying pan.
  • When hot, add the curry leaves and mustard seeds.
  • When the mustard seeds begin to pop, toss in the chopped onions.
  • Fry for about ten minutes over medium high heat until the onions are soft and translucent. Be sure to stir regularly so that the spices don’t burn.
  • Add the chopped tomatoes, chilli powder, bay leaves and the pork with its marinade to the pan and then pour in just enough water to cover.
  • Leave to simmer for about an hour until the pork is very tender. You may need to add a drop more water while simmering.
  • Stir in the cooked garlic.
  • Squeeze the lemon juice over the top and serve.
Lebanese Lamb Gyro

Ingredients

  • 1/2 onion, very finely chopped
  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 Tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp dried marjoram
  • 1 tsp ground dried rosemary
  • 1 tsp dried thyme
  • 1 tsp pepper
  • 1/4 tsp sea salt


Directions

  • Place the onions on a towel/paper towel and squeeze to remove the liquid.
  • In a bowl, mix the onions, lamb, and beef. Add the spices. Mix well.
  • Cover, and place in the refrigerator for at least an hour.
  • Preheat the oven to 325°F/165°C.
  • Put the meat into a food processor, and pulse until it’s chopped and has a slightly sticky feel.
  • Transfer the mixture into a long (7x4”) loaf pan, and pat down to remove any air.
  • Place a damp kitchen towel into a roasting pan and set the loaf pan on the towel.
  • Place into the oven, and then pour boiling water into the roasting pan until it’s half filled.
  • Bake until the internal temperature of the meat reaches 165°F/75°C (about 50 minutes).
  • Pour off excess fat, let sit until slightly cooled, and then slice thinly and serve over pita bread with tzatziki, diced tomatoes, diced red onion, and feta cheese.