Anchovy and Rosemary Roasted Lamb

Ingredients

6 garlic cloves
9 flat anchovy fillets, drained and patted dry
1/4 cup olive oil
2-1/2 tablespoons chopped fresh rosemary
1 (6- to 7-pound) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
salt and black pepper

Salsa Verde

1/2 cup extra-virgin olive oil
9 flat anchovy fillets, drained, patted dry, and minced
2-1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped
6 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh mint
1 teaspoon white-wine vinegar
1/8 teaspoon black pepper

Method

1. Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and place, fat side up, on rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface, pushing some into slits. Marinate loosely covered, at room temperature for 1 hour.
2. Preheat oven to 400°F, with rack in middle.
3. Sprinkle lamb all over with 2 teaspoons salt and 3/4 teaspoon black pepper, then roast until thermometer inserted into thickest part of lamb (almost to bone but not touching it) registers 125°F for medium-rare, 1-1/2 to 1-3/4hours (temperatures in thinner parts of leg may register up to 160°F). Let stand for 30 minutes before slicing.
4. Make Salsa Verde. Stir together all ingredients in a bowl.
5. To carve, grab leg by shank end. Lift leg up to a level where it’s comfortable for your other arm (your wrist) to carve on a downward slope. Tilting knife blade at roughly a 20-degree angle to meat, begin paring thin slices from opposite end of leg, just to one side of it, starting each slice above the previous one so that slices lengthen and widen as you move up leg.
6. Then rotate leg a quarter turn and continue to carve, lifting each slice off with knife and draping it over the previous slice.
7. Keep turning and slicing until you reach bone. You will end up with a range of medium-rare to well-done meat. Serve with salsa verde.

Makes 6 servings.

Source: Gourmet Italian

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Charcoal-broiled Lamb Chops

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
5 oz onion, finely chopped
2/3 cup red wine
scant 1-1/2 cups chili sauce
1/4 cup Worcester sauce
scant 1/4 cup sugar
pinch natural sea salt
pinch black pepper
pinch Herbes de Provence
4 lamb chops, about 4 oz each

Method

1. Heat the oil in a saucepan over medium heat and sauté the garlic until lightly browned. Add the chopped onion and sauté until translucent.
2. Add the red wine, flambé and burn off the alcohol content. When the flame has subsided, add the chili sauce, Worcester sauce, sugar, salt, pepper, and Herbes de Provence. Simmer for 10 minutes.
3. Remove from heat, pour into a shallow container large enough to accommodate the lamb chops in a single layer and let cool.
4. When the marinade has cooled, add the lamb chops and marinate for 2 hours.
5. Wipe off the excess marinade from the lamb chops, grill over charcoal and serve immediately.

Makes 4 servings.

Source: Shunju New Japanese Cuisine

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Lamb Chops with Spicy Peach Relish

Ingredients

8 lamb chops (about 3 oz each in weight)
2 Tbsp olive oil
2 garlic cloves, peeled and crushed
1 Tbsp lemon juice
1 Tbsp balsamic vinegar
2 Tbsp liquid honey
2 sprigs fresh rosemary

Sauce

2 Tbsp butter
3 peaches, skinned, pitted and chopped
4 scallions, chopped
3/4 cup lamb or vegetable stock
3/4 cup peach juice
1 Tbsp sultana raisins
1/2 tsp ground cinnamon
1 tsp ground ginger
1 Tbsp cornstarch

Method

1. Put the lamb chops in a shallow glass dish.
2. Mix the oil, garlic, lemon juice, vinegar, honey and rosemary, and pour over the lamb. Cover and marinate for at least 1 hour, turning occasionally.
3. Make the sauce. Melt the butter in a pan and add the remaining ingredients except the cornstarch. Transfer to a shallow heatproof dish which fits the steamer.
4. Remove the lamb from the marinade and add to the sauce in the dish. Cover with plastic wrap and steam for 20 minutes or until the lamb is cooked through.
5. Remove the lamb from the steamer and keep warm.
6. Pour the sauce into a small saucepan. Blend the cornstarch to a paste with 2 tablespoons cold water and stir into the sauce. Bring to a boil, stirring until thickened and clear.
7. Spoon sauce over the lamb and serve with new potatoes and green vegetables.

Makes 4 servings.

Source: Steamed Cuisine

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Stewed Lamb Brisket in Clay Pot

Ingredients

1-1/2 kg brisket of lamb with skin
70 g bamboo shoots
20 g dried Chinese mushrooms
70 g bean curd sticks
80 g ginger (sliced)
80 g leeks (cut into pieces 1-1/2″ long)
80 g oyster sauce
1/3 whole dried orange peel
70 g water chestnuts
100 g sugar cane
3 lemon leaves
40 g ground fermented soy beans

Seasoning

1 tablespoon rice wine
80 g oyster sauce
1 teaspoon salt

Dipping Sauce

fermented bean curd
shredded lemon leaves
shredded red chili
gravy of the stew

Method

1. Blanch the lamb with 4 litres of water over high heat for ten minutes. Remove the lamb and chop into pieces.
2. Soak the dried Chinese mushrooms and the bean curd sticks until soft.
3. Blanch bamboo shoots in boiling water. Drain and deep-fry until they turn bright yellow.
4. Heat a wok until it is very hot. Add 3 to 4 tablespoons of oil into the pan. Sauté the ginger, leek and fermented soy beans in the hot oil in order until fragrant. Mix in the lamb and the rice wine.
5. Transfer the ingredients from the wok to a clay pot. Add all the remaining ingredients and 2 to 2-1/2 cups of water.
6. Cook for one hour over medium heat. Remove the sugar cane and lemon leaves. Add oyster sauce and salt to taste.
7. Mix the ingredients of the dipping sauce together.
8. Serve lamb with the dipping sauce on the side.

Source: Cooking with Hong Kong Top Chef

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Rogan Josh

Ingredients

700 g boneless leg of lamb, trimmed and cut into 5-cm cubes
2 tomatoes, seeded and chopped
1 onion, chopped
2 tbsp ghee or vegetable or peanut oil
1-1/2 tbsp Garlic and Ginger Paste
2 tbsp tomato paste
2 bay leaves
1 tbsp ground coriander
1/4-1 tsp chili powder, ideally Kashmiri chili powder
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp garam masala
fresh bay leaves, to garnish (optional)

Marinade

1-1/2 cups plain yogurt
1/2 tsp ground asafetida, dissolved in 2 tbsp water

Method

1. Make the marinade, put the yogurt in a large bowl and stir in the asafetida. Add the lamb and use your hands to rub in all the marinade, then cover and let marinate in a cool place for 30 minutes.
2. Put the tomatoes and onion in a food processor or blender and whiz until blended.
3. Melt the ghee in a flameproof casserole or large skillet with a tight-fitting lid. Add the Garlic and Ginger Paste and stir-fry until you can smell cooked garlic.
4. Stir in the tomato mixture, tomato paste, bay leaves, coriander, chili powder, and turmeric. Reduce the heat to low and simmer, stirring occasionally, for 5-8 minutes.
5. Add the lamb with any leftover marinade and the salt and cook, stirring, for 2 minutes. Cover, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes. The lamb should give off enough moisture to prevent it catching on the bottom of the pan, but if the sauce looks too dry, stir in a little water.
6. Sprinkle the lamb with the garam masala, re-cover the pan, and continue simmering for an additional 15-20 minutes, or until the lamb is tender. Adjust the seasoning, if necessary.
7. Garnish the curry with bay leaves, if liked, and serve.

Makes 4 to 6 servings.

Source: Curries

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