does anybody have any good recipes that i should try for baking lamb? i dont have a barbeque, well i have one but its not working. so i have to bake it. its a lamb breast. anybody have ideas or recipes?

ask Kirk

maybe i will. grrr. if only the friggin barbeque worked. oh well.

yea ask kirk hes our mingle chef

thanks for the advice. you ever had lamb? any recipes your fond of?

never had it

thats a shame. its really good. im trying to do something new with it. what do you think i should cook with it?

I have some great Lamb dishes and I will try to post 'em here tomorrow or Monday, as Im in the middle of moving right now.

actually I heard he was a dishwasher......

Lamb is a delicious meat, it has a lot of strong flavor so it can stand up to some rich sauces and bold flavors. So here are some of my favorite ways to cook it:

Stuffed Leg of Lamb:

Partially de-bone 2 - 3 pound leg so that the just the bottom of the bone is intact (at the skinny part), then stuff the inside with a mix of sage, rosemary(chopped), goat cheese, diced apple, and salt @ pepper. Tie the leg up with twine so it stays closed, and stuff a large shallot or half an onion in the top to keep the stuffing inside.

Rub some EVOO on the outside with some more salt & pepper (black pepper please), and sear the leg in a pan over high heat. Once the leg has a little color on the outside, place in a roasting pan, partially covered, and roast for about an hour to an hour and a half at 375f.

I would serve this with some roasted-garlic mashed potatoes and maybe some sourdough with an olive tapenade.

Olive Tapenade:
1 1/2 cup kalamata olives, 2 cloves of garlic, 1 shallot, 1/4 cup evoo, salt & pepper to taste.

Pulsearound 8 - 10 times in a food processor/blender till its mixed well but still chunky.

Spread on sourdough or other crusty bread.


Lamb Meatballs:

1 pound Ground Lamb
1 egg
1/2 cup panko bread crumbs
3 shallots, diced
2 teaspoons each of cumin, smoked paprika, ground coriander
2 Tablespoons chopped (fresh) cilantro

Combine in a bowl and mix well. Form meatballs to preferred size (1 - 2 inches diameter).

Now you can cook these off however you like, in a pan on the stove top, roasted in the oven, but MY fave way is to simmer them in a dutch oven with some red wine and dried cherries. Gives them fantastic flavor.

The meatballs go great with a Greek style Tzatziki (yogurt) sauce.

Tzatziki:

1 cup Greek yogurt (plain will do too)
1/8 cup chopped fresh Basil
1/8 cup chopped fresh Mint
1 garlic clove - minced
half a cucumber - minced
juice of half a lemon

Combine in a bowl and whisk until everything is nicely mixed and refrigerate for an hour.


Enjoy guys

< Can personally vouch for the awesomeness of this man's cooking. The lamb meatballs are DELICIOUS.