LAMB - Chops vs. a Roast

Tomorrow (Sunday) we are having my favorite Lamb Chops, grilled on the Weber over charcoal till Med Rare with potatoes, veggies and Mint Jelly on the side. We also make a leg of Lamb that I "unfold" (bone removed) stuffed with garlic, thyme, and a lot of salt and pepper. Oven roasted.

Rack of Lamb is also great on the grill again. What are your favorites and some spectacular ideas on ways to cook and serve?

Don

We like lamb in almost any fashion. I have never cooked a rack...too expensive.

Our local butcher gets a lamb saddle for us and cuts it into nice thick chops. There is a small amount left over that he labels stew meat. Cook on a very hot grill to medium rare.

Occasionally Publix will have gound lamb. Mary, my wife, buys all there is and freezes it. I make patties (1/2 lb), salt and pepper and grill to med rare. No bun or condiment other than mint jelly. Very good.

Cakes

How much time do you have.....or how much do you want to read?? I've been cooking lamb for 25 years! Love the stuff. Let's see, the most common cuts are in no particular order:
-- loin chops
-- rack
-- leg
-- shoulder chops
-- shank

Loin chops are best just plain grilled, MR, with a little salt pepper and fresh garlic. Why mask the taste of these beauties with sauces and the such!

The rack is best grilled, again, MR, but halfway through the grilling process, a thin brushing of Dijon mustard and then pack on some killer breadcrumb mix: FRESH breadcrumbs, olive oil, fresh garlic, fresh rosemary, fresh parsley, S&P. Continue to grill with lid closed, the crumbs will bake onto the lamb and make a wonderful crust. Serve with grilled polenta made with lots of Romano cheese and some nice broccoli rabe (rapini) or grilled asparagus or grilled broccolini.

The Leg: I prefer to bone it out as it's easier to serve at the table. This can be cooked butterflied or stuffed and tied or just tied and roasted. Can also be cut into cubes and make into shish kebab.

Shoulder chops I use for lamb couscous, they're cheap and they get stewed so don't waste money buying a "noble cut". They're also good grilled.

The Shank: Aha! I saved the best for last! While I never met a piece of lamb (or mutton) that I did not like, I really prefer the "less noble cuts". Lamb shank is wonderful braised with caramelized onions and garlic, rosemary, red wine. I tried this as a "special" one night at the restaurant (it's the way Mom makes them!) and the customers flipped. So I put them on the menu. Sold BETTER than hotcakes! So when it came time to make the summer menu I thought I'd take them off, it seems kind of a "winter stew" dish. The customers revolted! I had to put the lamb shanks back on and never, ever took them off again!

Not posting specific recipes at this time because I don't want to bore you all.[|)][|)] But anyone wanting recipes, post here and I'll gladly share with everyone! LAMB ROCKS!!

Lleechef, totally forgot about those beautiful shanks. When we lived in Chicago there was a place on the South side called JC's Pub (still there BTW) that had them every Thursday night. Awesome and the meat literally fell off the bone.

We tried making them ourselves but never could get the flavoring the same but we still enjoy them. We get all our lamb at Sam's club except shanks which they do not carry.

Don

Leg...with plenty of garlic! I can't stand lamb in any other form. And if it's burnt a little, I like it even better.

I found that the Leg of Lamb had the most Lamb flavor whereas the chops, ribs and shanks were milder. Had problems years ago with the kids eating the legs but you could not keep them from the chops.

Someone a few years ago mentioned that they would take a de boned leg of lamb and soak it in milk overnight before cooking. Supposedly took some of the strong lamb flavor out of it. Anyone hear of that?

Hey Lleechef, I would not mind getting your recipe for the shanks. We usually make about 6 at a time and a good Au Jus to pour on top. We don't measure around here so just some general thoughts. What kind of Wine do you prefer?

Don

Ok, oldfrt, I was hoping you'd ask because this is one heck of a meal! Again, I apologize for not having specific quantities but I think you'll get the gist of the dish.

Brown the 6 shanks in oil in the same pan you plan on braising them in (LeCruset works well, as does a copper one). Do not have the heat on high or you'll get burnt bits on the bottom of the pan. When shanks are evenly browned on all sides, remove from pan. Discard the oil.

Put fresh oil (enough to cover the bottom) into the pan. Add 2 sliced onions and 6-8 cloves of smashed garlic (to remove the skin I put a clove on the cutting board, set my chef's knife on top and give it a good WHACK with the palm of my hand. The skin comes off easily and you have a nicely smashed garlic clove which you can chop or leave whole). On medium heat brown the onions and garlic. Take a handful (1/4 C?) of flour and sprinkle on onions and garlic. Let it brown a little. Now add 2/3 bottle of red wine. I like Yellow Tail shiraz. Scrape all the good browned bits off the bottom of the pan while the wine is coming to a boil. Add 1 C beef stock (made from beef base is fine) and 1T rosemary. Return shanks to the pan. Cover and cook in 350 degree oven for 1 1/2 to 2 hours (meat should be falling off the bone).

I like to serve this in over-sized pasta bowls. Put a shank in each bowl, a serving of garlic mashed potatoes or creamy polenta, and some grilled asparagus and a big ladle of the wine sauce over the meat.

FYI: I cooked beef short ribs in EXACTLY the same manner this week. We had one of the guys that work with SO over for supper. They went nuts.

Another good lamb dish (as you can see I really DO like lamb!) is a boned, stuffed whole lamb shoulder. I used to do it all the time when I lived in France but they're hard to find in the US unless you know the butcher down the street in his little shop.

Bone out the shoulder (it'll have the foreshank attached) and stuff with a mixture of ground beef, ground pork (or sausage)..........and the usual things you'd put in meatloaf. Stuff the shoulder and roll back up and tie with butcher's twine. Prepare same as the shanks. It also makes one very tasty meal!

OK, I'll stop rambling now. [|)][|)]

Lleechef, you made my day! Printing this out and going to tape it to the frig door for next weekend. Gonna take some pictures and post em!

Outstanding recipe and no rant here on your part, appreciate your thoughts.

The other ideas also sound great!

Gotta run and get the Weber going for the chops! Have a good one (or two)!

Don

Take the de-boned leg, and flatten it with a heavy frying pan to a nearly even thickness (that it is not completely even is okay, because when you grill it, some will be rarer, for those who prefer it that way, as I do). Mash half a dozen or so garlic cloves with salt and use as the base for a paste to be mixed with a rub of your choice (Italian might be chopped basil, oregano & rosemary; Tex-Mex would be with chili powder, cumin, coriander & cilantro; etc.). Add black pepper, rub all over, and let sit in a plastic bag for a few hours. Make a two-stage fire, with coals only on one side of the grill. Sear for about 5 minutes per side, then flip onto the side with no coals. Cover and cook about 15-20 minutes, or until done to your liking. Let sit for 5 minutes or so before carving.

quote:

Originally posted by oldfrt

Lleechef, you made my day! Printing this out and going to tape it to the frig door for next weekend. Gonna take some pictures and post em!

Outstanding recipe and no rant here on your part, appreciate your thoughts.

The other ideas also sound great!

Gotta run and get the Weber going for the chops! Have a good one (or two)!

Don

I'm glad!!!!! You won't be disappointed in the results!!!!

Grampy's leg 'o lamb is right on the money too!!!

Those are great recipes you guys just posted. We love lamb (never had mutton) with rosemary and mint and mint jelly on the side, and polenta
or saffron rice. I read someplace that that something like 80% of all the lamb sold retail in the US is consumed in the Boston-Washington DC corridor and San Francosco-LA corridor. Do the folks in the rest of the country never eat lamb? and BTW our standard Easter menu is leg of lamb.

quote:

Originally posted by seafarer john

Those are great recipes you guys just posted. We love lamb (never had mutton) with rosemary and mint and mint jelly on the side, and polenta
or saffron rice. I read someplace that that something like 80% of all the lamb sold retail in the US is consumed in the Boston-Washington DC corridor and San Francosco-LA corridor. Do the folks in the rest of the country never eat lamb? and BTW our standard Easter menu is leg of lamb.

I cant ever remember eating lamb, but after these posts that fuzzy critter is in my sights! Special thanks to LLEECHEF for her pointers!

Holy cow (lamb)! Thanks for all the accolaids! Anyone who has NOT eaten lamb should start off with either a rack or chops. And then proceed onto leg, shank, shoulder, etc.

In France we eat a lovely Moroccan lamb stew with all these WONDERFUL vegetables and served with couscous and harissa. We just call it: Couscous. I used to be invited to many "Couscous" dinners and found that there was not enough harissa to pass around (for my taste).......I started packing some in my purse. My French friends thought I was "NUTS" as I was whipping out this tube of harissa.

I think I'll make Couscous tomorrow, this thread about lamb is making me hungry!!

I have heard many, many people say that they do not like lamb but when pressed admit that they have never tried it. It is not easy to get in much of the USA.

My father's side of the family is British and this is where I learned to love lamb. Buying it was a chore in NW Iowa. For that matter, buying it in Sarasota, FL is not that easy either.

Dad was almost bitter of the fact that there was a lamb processing plant in Hawarden, Iowa and no one in town sold it.

lleechef is right, try the chops or a rack first. I had had lamb roast many times but the first time I had medium rare lamb chops I thought I had died and gone to heaven. That was almost 40 years ago and I will never forget it.

Cakes

When I was a child we often ate leg of lamb roasted to a deadly gray
tasteless object. But I loved it because of the really tasty gravy on mashed potatoes and the mint jelly on the side. Shortly after we married I discovered the joys of medium rare lamb.

Another dish from childhood was lamb stew - it must have been very inexpensive - this was the depths of the depression- because it was a frequent meal (maybe only in a few months in the Spring). We tried making it a few years ago with very disappointing results so have never tried it again. I never see it on menues - seems to me it was standard diner fare at one time in the dim past.

quote:

Originally posted by Cakes
. No bun or condiment other than mint jelly. Very good.
Cakes

I used to ask my mom why she put toothpaste on her lamb...mint jelly to me is just nasty..i like lamb though but will save the colgate for my teeth

quote:

Originally posted by Sushi_Girl

quote:

Originally posted by Cakes
. No bun or condiment other than mint jelly. Very good.
Cakes

I used to ask my mom why she put toothpaste on her lamb...mint jelly to me is just nasty..i like lamb though but will save the colgate for my teeth

If you want spicy instead of sweet with your lamb, harissa is perfect.

quote:

Originally posted by Sushi_Girl

quote:

Originally posted by Cakes
. No bun or condiment other than mint jelly. Very good.
Cakes

I used to ask my mom why she put toothpaste on her lamb...mint jelly to me is just nasty..i like lamb though but will save the colgate for my teeth

I don't use mint jelly, myself. My boss who is British turns up his nose at mint jelly also. They make a paste out of mint leaves and vinegar (I believe). The Brits don't eat anything sweet with their meals. Sugar is for dessert, you know.

I love lamb in all ways. One way I like to make it is to debone the leg and then butterfly it out. I make a thick paste of garlic and add rosemary. I then roll the lamb up and tie it. I have make it this way on a charcoal Weber, cooking it with the coals on 2 sides of a drip pan and I have made it this way in the oven. Don't have times and temps with me but any basic cookbook should get you in the ballpark.

quote:

Originally posted by seafarer john

When I was a child we often ate leg of lamb roasted to a deadly gray
tasteless object. But I loved it because of the really tasty gravy on mashed potatoes and the mint jelly on the side. Shortly after we married I discovered the joys of medium rare lamb.

Another dish from childhood was lamb stew - it must have been very inexpensive - this was the depths of the depression- because it was a frequent meal (maybe only in a few months in the Spring). We tried making it a few years ago with very disappointing results so have never tried it again. I never see it on menues - seems to me it was standard diner fare at one time in the dim past.

Try it again! What you are describing sounds like "Navarin Printanier" or springtime lamb stew made with all the new vegetables out of the garden.

Brown the lamb (shoulder or leg pieces cut into cubes) in oil. Remove from pan and discard oil. Add a little more oil and put in some pearl onions and brown them. When browned, add 3T flour and brown. Deglaze with beef stock. Return lamb to the pan and add 1T tomato paste and the following vegetables: "new" potatoes, green beans, purple top turnips, peas and carrots. Cover and cook until vegetables are done. It's an excellent spring stew!

I love Lamb in all ways. Many years ago I came across a great recipe for a pear-mint chutney that goes with all things lamb. I have served it in all restaurants since.

3 cups vinegar
3 cups sugar

Bring this to a boil till dissolved and set aside. ADD:

1 Tbsp mustard seeds
1 Tbsp kosher salt
6 firm pears (like anjou)peeled, cored and roughly grated
6 apples (like grannies) peeled, cored and roughly grated
1 cup raisins, I like the gold ones
1 cup freshly chopped mint, not peppermint, too strong

As soon as possible put the grated fruit in the vinegar mix so it doesn't brown. Let this stand for a good week before serving. This makes about 3 liters. Keeps in the fridge for long periods of time.
This has been my answer to the requests for the electric green jelly at table.

Cheers

Ahhhhh! BTW the chops were great last night!

Love this stuff and the ideas for future Lamb dinners!!

Don

LLeechef: We will very surely try that in the near future. thanks very very much...

I wish we had decent lamb available. I dearly love a grilled rack of lamb ribs.
While the Owensboro BBQ centers on Mutton and I enjoy that immensely also, There is a HUGE difference in the flavors and textures of a BBQ'd sheep, and Spring Lamb.

quote:

Originally posted by seafarer john

LLeechef: We will very surely try that in the near future. thanks very very much...

My pleasure!!!

quote:

Originally posted by seafarer john

Those are great recipes you guys just posted. We love lamb (never had mutton) with rosemary and mint and mint jelly on the side, and polenta
or saffron rice. I read someplace that that something like 80% of all the lamb sold retail in the US is consumed in the Boston-Washington DC corridor and San Francosco-LA corridor. Do the folks in the rest of the country never eat lamb? and BTW our standard Easter menu is leg of lamb.

I think the reason so many people in this country do not like lamb is because it has not been cooked right. I see that older cookbooks call for an internal temperature of 165°. Some call this well-done, I call it upholstery. Personally, I like it around 130°, but I still think you should not cook it above 145° if you want it to be moist and juicy. I advocate the use of an insta-read thermometer to this end, or at least in th the end of the lamb. I abhor hockey because of the way my poor mother transformed lamb chops into pucks.

quote:

Originally posted by Al-The Mayor-Bowen

I wish we had decent lamb available. I dearly love a grilled rack of lamb ribs.
While the Owensboro BBQ centers on Mutton and I enjoy that immensely also, There is a HUGE difference in the flavors and textures of a BBQ'd sheep, and Spring Lamb.

Al, don't you have a Costco near you? They have great chops, racks and boneless legs. It's New Zealand lamb but VERY good!

I did a lamb stew from a recent Food & Wine last night. Cubed lamb from shoulder chops, chopped carrots and onion with tomatoes, chicken stock with cinnamon, allspice, lemon and orange zest. The last inredient was frozen peas which really rounded out the flavor. I was pleasantly surprised at how good it was.

Our grilled lamb comes from the "Australian Man's Guide to Cooking". Its a butterflied leg, marinated in a cooked brew of red wine, redwine vinegar, orange marmalade, garlic, onion,and lots of rosemary. We serve this with beans provincal from another lamb recipe.

Another recent favorite is a leg roasted on top of a bed of plum tomatoes, shallots,and garlic with rosemary. When the lamb is done you puree the vegetables into a rich sauce served over the lamb. We usually serve it on wide noodles.

MMMMlamb....

I wish we did have a Costco nearby... I had to haul that Salsa I got in Oregon all te way home !! Krogers does get Lamb now and then, The Rack's are all priced higher than a good Porterhouse!
We were just talking of doing a Leg or a pair of racks to try the methods expressed above, Kind of costly experiment, but the end will justify the means !!