Tag Archives: lamb

Recipe: Greek Spiced Rack of Lamb

6 Apr

Rack of lamb is one of those cuts of meat that isn’t cheap, but it’s pricey for good reason. It’s tender, flavourful, quick cooking and looks incredibly impressive when cut into chops after roasting. Serve this as a main course for a dinner party, or when cut into individual ‘meat lollypops’ and served with a mint yogurt dipping sauce, it would also make a great appetizer.

Greek Spiced Rack of Lamb

Greek Seasoned Rack of Lamb | baconavecbacon.com

1 rack of lamb, frenched
2 garlic cloves
2 teaspoons Cavender’s greek seasoning blend
olive oil

Preheat your oven to 400 degrees.

Rinse and dry the rack of lamb. Slice the garlic in two and rub the meat well with the garlic pieces. If you’d like, you can slice the garlic thinly, cut a few slits in the meat and stuff them with garlic. Next sprinkle the Greek seasoning liberally over all of the meat, back and front and rub into the meat.

In an oven safe frying pan, heat a few teaspoons of oil on medium high. When it’s hot, add the meat and sear on all sides until a nice brown crust forms. When all sides have been seared, place the pan into the oven and bake for 22-25 minutes or until the lamb reaches an internal temperature of 150 degrees (for medium rare).

Let the meat rest for 10 minutes before slicing and serving.

 

 

Recipe: Crock Pot Red Wine & Garlic Braised Lamb Shanks

5 Mar

Oh lamb. You’re so cute and so delicious. For those of you who think eating the fuzzy little critters is evil, please stop reading now. For those of you who are salivating, please read on.

This is my ‘go to’ for gourmet when you don’t have time for gourmet. Unlike most crock pot recipes that call for ‘fake’ ingredients (like canned soup or velveeta), this one is pretty much all natural and the results are impressive enough for company. The best part is whether you make it ahead or all in the same day, it really only takes two 15 minute intervals of effort. It’s a great option for a weeknight dinner party or a ‘dine-in’ date night. You’ll even have half a bottle of red wine left over to enjoy with it.

Crock Pot Red Wine & Garlic Braised Lamb Shanks

Crockpot Lamb Shanks | baconavecbacon.com

3-4 lamb shanks, defrosted
1 onion, quartered
10 whole garlic cloves, peeled
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground pepper
olive oil
1 1/2 cups red wine
1 packet of pot roast spice (you’ll find this in the spice mix aisle)
1 packet of beef base
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 bay leaf

In a frying pan, heat a couple of teaspoons of olive oil. Season the shanks well with the salt, pepper and Worcestershire and then sear well on all sides. Dump the remaining ingredients  the bottom of the crock pot and stir. (If you want to be fancy, you can deglaze the bottom of the frying pan with the wine.) Add the seared meat and then add water to the top of the shanks. Cook on low for 8 hours.

If you’d like, you can refrigerate the shanks (in the crock) overnight and skim the fat before reheating. If you’re going to eat them immediately, ladle two cups of the broth into a measuring cup and let the fat settle to the top. Pour the fat off carefully and then place into a small saucepan with 1 packet of beef base and some freshly ground pepper. Bring the mixture to a boil and then whisk in a slurry of a couple of teaspoons of cornstarch and water. This will form a rich gravy to serve with your lamb.

I like to serve the shanks on a bed of mashed potatoes. All the better to enjoy the gravy with.