Keep lamb recipes simple and add a few mild spices to bring out the flavor. Don't be afraid to serve lamb to kids. Kids in the East and Middle East eat lamb all the time. Lamb is tender, juicy, and full of flavor.
This easy roast doesn't take much effort but the results are mouth-watering.
Roast Leg of Lamb with Mint Sauce
2 pound leg of lamb 4 cloves of garlic, sliced fresh rosemary 1 tablespoon olive oil salt and cracked pepper to taste
Preheat oven to 400F degrees (200C). Trim fat off of lamb. Cut slits in the lamb and insert garlic slices and fresh rosemary into slits. Rub oil over lamb, then add salt and pepper. Place lamb in roasting pan and roast for about 1 hour and 15 minutes. Serve with this mint sauce.
Fresh Mint Sauce
1/3 cup water 1/3 cup sugar 2 tablespoons apple cider vinegar 1/3 cup fresh mint, finely chopped
In a small saucepan, stir water and sugar together to dissolve sugar. Bring to a boil, then reduce and simmer, uncovered for 2-3 minutes.The mixture should be thick like syrup. Remove from heat and pour into a cool bowl. Add vinegar and mint and stir.
Baa Baa Lamb Burgers
1 pound ground lamb 1 clove garlic, minced 1/2 small onion, chopped 1 piece of bread 1 egg, beaten 2 teaspoons coriander salt and pepper to taste
Soak bread in warm water for 1 minute, then squeeze out excess water. Mix ingredients together in a large bowl with your hands. Form into burger patties.Fry in olive oil or grill on the barbecue 2-3 minutes on each side, turning once only. Top with feta cheese and any veggies you like.
Try this lemon mayonnaise recipe - it goes well with lamb burgers:
Mix ingredients together in a large mixing bowl with your hands. Wet your hands then scoop out a handful of the mixture and roll into a tight ball (press down if you'd rather make patties than balls). Deep fry in hot oil or pan fry over medium heat until brown, turning regularly. Serve in pita bread with a scoop of Greek yogurt and fresh cucumber slices.
Wash, peel and cube potatoes. Boil until just tender (slightly firm). Heat 1 tablespoon oil in wok or fry pan over medium high heat. Add potatoes and stir-fry until crispy and golden. Remove and drain on paper towel. Add remaining oil, garlic and rosemary, then add lamb slices in batches. Stir fry about 2-3 minutes until lamb is tender and remove. Repeat until all lamb is cooked. Add potatoes back in and stir well. Serve hot.