Colorado Lamb Lollies

It's no secret, I say it every time I share a recipe for lamb ... I love lamb and could live on it. I am always looking for new ways to prepare it. This time I've struck gold. I have used wonderfully delicate rib chops and bathed them in a combination of mustard, herbs, garlic and lemon. This recipe is simple, uses your food processor to do the work but tastes like you've slaved for hours. You can either use your outdoor grill or indoor grill pan to cook these off. Either way, it will produce a luscious, richly flavored and tender lamb chop. I hope you enjoy.

Colorado Lamb Lollies

Ingredients:

1 Tbsp. Dijon mustard

1 Tbsp. course ground mustard

1/4 cup parsley, loosely packed

1 tsp. dried rosemary

2 Tbsp. mint leaves

3 cloves garlic, rough chopped

1 Tbsp. lemon zest

1 lemon, juiced

1 Tbsp. agave nectar

2 Tbsp. olive oil

black pepper to taste

1 3/4 lbs. to 2 lbs. lamb rib chops, roughly about 2 chops per person depending on size

Place all of the ingredients, except the lamb, into the bowl of a food processor and pulse until smooth. Apply this loose paste to both sides of each lamb chop and place on a dish, cover and refrigerate for about 2 hours to marinate and marry flavors.

Place lamb on a hot grill or grill pan and cook for about 3 to 5 minutes per side, depending on thickness of chops and how done you prefer the lamb to be. 

Nutrition Facts

4 Servings

Amount Per Serving
Calories 255.4
Total Fat 14.5 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 8.0 g
Cholesterol 68.9 mg
Sodium 180.9 mg
Potassium 341.0 mg
Total Carbohydrate 6.7 g
Dietary Fiber 0.9 g
Sugars 0.5 g
Protein 22.9 g

Grilled Lamb Skewers and Yogurt Sauce

I don't think it's any secret that lamb is my favorite protein. I've loved it since I was a child, which is probably odd for a little kid and this must prove that I was destined to be in the culinary arts field. This lamb skewer recipe has a wonderful marinade that is scented with middle eastern spices from the warmth of cumin and cinnamon and much more. A great recipe for your outdoor grill or indoor grill pan, this will make a lamb lover out of anyone at your table. To compliment this dish I have created a simple Yogurt Sauce that echos the flavors of the marinade and adds a thick and creamy zing. My photographs show my serving suggestion of a dinner salad for the lamb and I used a combination of spinach, watercress, thinly sliced red onion, diced tomato and toasted almonds. A delicious bed for the lamb and a great vehicle for the Yogurt Sauce. I hope you enjoy.

Grilled Lamb Skewers

Ingredients:

1 lb. lamb cubes, trimmed of visible fat

2 tsp. cumin

1 tsp. coriander

1 1/2 tsp. cinnamon

1 tsp. fennel seed

1/4 tsp. cayenne pepper (or to taste)

1/2 cup onion, diced

1 cup low sodium chicken stock

1 Tbsp. olive oil

2 tsp. lemon zest, grated

1 tsp. ginger root, grated

1/4 cup cilantro

1/4 cup white wine vinegar

Blend all ingredients into a zip top bag and place in a rimmed dish. Marinate in the refrigerator from 2 hours to overnight for maximum flavor.

Soak several small skewers in water for about 30 minutes prior to cooking. Remove lamb from marinade, discard marinade and pat lamb cubes dry with clean paper towels. Thread the lamb cubes on the skewers. Preheat a cast iron grill pan on high until extremely hot. Grill the lamb skewers, a few at a time, for 2 to 4 minutes per side depending on thickness and desired doneness. Serve on salad bed if desired with Yogurt Sauce.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 200.8
Total Fat 9.8 g
Saturated Fat 2.6 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.1 g
Cholesterol 73.7 mg
Sodium 228.6 mg
Potassium 478.2 mg
Total Carbohydrate 3.6 g
Dietary Fiber 1.4 g
Sugars 0.1 g
Protein 24.1 g

Yogurt Sauce

Ingredients:

14 ounces Greek Style 2% Plain Yogurt

1 tsp. ginger root, grated

1 clove garlic, finely minced

1/2 tsp. cumin

1/4 tsp. coriander

1 Tbsp. lemon zest, grated

1 lemon, juiced

2 Tbsp. cilantro, chopped

Blend all ingredients well and refrigerate for about 2 hours to marry flavors together.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 71.5
Total Fat 2.1 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 5.0 mg
Sodium 33.4 mg
Potassium 30.7 mg
Total Carbohydrate 5.8 g
Dietary Fiber 0.3 g
Sugars 4.4 g
Protein 8.7 g

Leg of Lamb Persillade

Spring lamb, tender, young and the perfect representation for all that is new on Easter. Lamb is my favorite protein and I know I must have mentioned that before on at least one occasion. This recipe, Persillade, is a classic French treatment using chopped garlic, parsley and olive oil at the least. It is generally applied to the rack of lamb but I have chosen to use it for the leg. It can be used on most any protein you like. This blend of seasonings will give you a jolt of garlic and I have also added my own twist with a specially seasoned coating of Dijon mustard and herbs first. This recipe will provide enough to coat about a 4 lb. leg of lamb and can easily be doubled if needed. The cooking directions are by the pound as the lamb you choose may be a different size. A wonderful addition to your very special holiday table. I hope you enjoy.

Leg of Lamb Persillade

Ingredients:

4 lb. leg of lamb, trimmed

1 Tbsp. olive oil

1 Tbsp. Dijon mustard

1/2 tsp. dried thyme

1 small bunch parsley, rough chopped

4 cloves garlic, rough chopped

1 cup almond flour

1 Tbsp. lemon zest

2 Tbsp. white wine

2 Tbsp. olive oil

salt and pepper

Preheat oven to 425'

Rub lamb with 1 tablespoon olive oil and season vigorously with salt and pepper if desired. Preheat large oven proof saute pan on medium high heat and brown lamb until caramelized on all sides.

Blend the Dijon mustard and thyme in a small bowl and set aside. Place the parsley, garlic, almond flour, lemon zest and white wine in the bowl of food processor. Drizzle the remaining 2 tablespoons of olive oil into mixture while pulsing to combine, scraping down the sides of bowl as you go. Season with salt and pepper if desired. Pulse until a paste is formed.

Remove lamb from heat and apply the mustard mixture to all sides of lamb. Apply the parsley and garlic paste in an even coating on all sides of lamb. Gently press down so paste will adhere well. Return saute pan to oven and roast leg of lamb for 10 to 15 minutes per pound for medium rare or 145' to 150' and coating is lightly browned. When lamb is done remove and rest for 10 minutes before slicing.

Nutrition Facts

8 - 3 ounce Servings

Amount Per Serving

Calories 250.4

Total Fat 16.5 g

Saturated Fat 2.9 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 5.6 g

Cholesterol 54.4 mg

Sodium 120.8 mg

Potassium 354.5 mg

Total Carbohydrate 4.4 g

Dietary Fiber 2.0 g

Sugars 0.6 g

Protein 20.8 g

Moussaka Lamburgers Crowned with Creamy Feta Dressing

Switching gears this week, I would like to present a very different burger. This lamb burger is based on the classic Greek flavors of moussaka. Moussaka is a classic Greek casserole made of ground lamb, bechamel sauce, cheese and eggplant. Though one of the main ingredients of moussaka, eggplant, is not included in the burger it would be the perfect accompaniment to it simply served grilled with a bit of olive oil on the side. Seasoned with a touch of cloves, nutmeg and mint, and blended with lemon, tomato, red wine and garlic, these burgers have the zing of warm, aromatic flavors tempered with the delicate sweetness of lamb. I have also prepared a special topping to dress the burgers. Borrowing from the classic bechamel sauce used in moussaka, I have opted to change it out to creamy Greek yogurt, feta cheese and have echoed many of the warm spices from the burgers. A delicious combination that is both big in flavor and light on carbs. I hope you enjoy.

Moussaka Lambugers Crowned with Creamy Feta Dressing

Ingredients:

Creamy Feta Dressing:

6 ounce container plain Greek yogurt

1/2 cup feta cheese, crumbled

1 Tbsp. lemon zest

1 Tbsp. lemon juice

1 1/2 tsp. mint, chopped fine

1 Tbsp. parsley, chopped fine

1/2 tsp. nutmeg

1/4 tsp. black pepper

Lamburgers:

1/2 cup onion, finely diced

2 Tbsp. garlic, finely minced

1/2 cup tomato, finely diced (no salt added canned is okay)

1 tsp. dried oregano

1/2 cup red wine

1 lb. ground lamb (80/20 if available)

1/4 tsp. ground cloves

1/4 tsp. cinnamon

pinch of nutmeg

1 tsp. dried mint

1 Tbsp. parsley, chopped fine

1/4 tsp. black pepper

1 Tbsp. lemon juice

1 egg

vegetable spray

Begin by preparing the Creamy Feta Dressing. Place all dressing ingredients in a small bowl and blend well until combined. Cover and refrigerate for an hour or more to marry flavors.

Lightly coat a small saute pan with the vegetable spray and place on medium high heat. Saute the onion, garlic and tomato until translucent. Season with black pepper if desired. Carefully add the wine off the heat and return. Bring to simmer and reduce until there no longer is any liquid.

Let cool.

Place the ground lamb in a large bowl and add the cooled onion mixture and the rest of the ingredients. Blend well to distribute evenly throughout the meat. Form into four patties.

Coat a cast iron grill pan or other heavy bottom pan with vegetable spray. Place on high heat and preheat until screaming hot and beginning to smoke. Grill burgers for about 2 to 3 minutes per side or until desired doneness. Serve with a large dollop of Creamy Feta Dressing and optional grilled eggplant.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 354.9

Total Fat 22.8 g

Saturated Fat 10.8 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.4 g

Cholesterol 133.6 mg

Sodium 317.1 mg

Potassium 144.3 mg

Total Carbohydrate 10.9 g

Dietary Fiber 1.6 g

Sugars 3.0 g

Protein 23.2 g

Moroccan Braised Lamb Shanks

The name Morocco brings to mind an exotic land, aromatic spices in outdoor markets and Casa Blanca. Morocco lies on the northern coast of Africa, one coast across the Strait of Gibraltar on the Mediterranean and another bordering the Atlantic Ocean. Morocco has an ancient history and has been influenced by everyone from Roman to Spanish and French. These influences are apparent in the fragrant spices and ingredients used in local dishes. This dish has a touch of the French influence on Morocco in the fennel seeds and orange. A slow braise tenderizes lamb shanks in a very aromatic sauce for a wonderful, slightly exotic and mildly spicy dish. I hope you enjoy.

Moroccan Braised Lamb Shanks

Ingredients:

4 lamb shanks, about 12 ounces each

1 Tbsp. olive oil

2 cloves garlic, minced

1 1/2 Tbsp. ginger, grated

1 cup onions, diced

1 cup carrots, diced

1/4 tsp. ground allspice

1/2 tsp. cinnamon

1/2 tsp. coriander

1 tsp. cumin

1 tsp. fennel seed

2 tsp. sweet paprika

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

2 Tbsp. orange zest

4 cups water

1/2 cup orange segments, cut into pieces

1/4 cup parsley, chopped

salt and pepper

Trim lamb shanks by removing visible fat. Season with salt and pepper if desired. Preheat a large dutch oven or other similar pot on medium high heat with the olive oil. Brown the lamb shanks on all sides. Remove and reserve. Drain any excess fat. Add the garlic, ginger, onions and carrots. Cook for about 2 to 3 minutes until onions become translucent. Add all of the spices including the orange zest. Stir to toast the spices for about 1 or 2 minutes. Add the water and blend well. Transfer the lamb shanks back into pot and reduce heat, cover and simmer for about 45 minutes to 1 hour.

Remove the lamb shanks to plate and tent with aluminum foil to keep warm. Increase the heat under the pot and reduce the liquid by about half. Add the orange segments, parsley and lamb shanks to warm.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 240.5

Total Fat 9.7 g

Saturated Fat 2.5 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.7 g

Cholesterol 74.0 mg
Sodium 33.1 mg

Potassium 305.3 mg

Total Carbohydrate 13.2 g

Dietary Fiber 3.9 g

Sugars 1.7 g

Protein 25.7 g

Note ~ If you cannot find lamb shanks or you simply prefer, you can substitute lamb cubes for stew. Just follow the same directions for the recipe.