We love the rich, earthy and mildly gamey flavour of lamb.
It easily absorbs the flavours of most spices, herbs and marinades, but do we think about its nutritional value?
It is relatively lean — the foreshank has nine percent fat, the leg, shoulder and loin have 11 per cent and ribs and ground lamb are 14 per cent fat.
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It is an excellent source of zinc, iron and magnesium and a very good source of vitamins B1, B2, B3, B6 and B12 and folic acid.
Lamb meatballs with spiced tomato sauce
Meatballs
- 1 lb. ground lamb 500 g
- 2/3 c. panko 150 mL
- 1 egg
- 2 garlic cloves, minced
- 1 tsp. ground cumin 5 mL
- 1 tsp. salt 5 mL
- 1/2 tsp. ground coriander 2 mL
- 1/4 tsp. cinnamon 1 mL
- 2 tbsp. olive oil 30 mL
Sauce
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 1-2 tbsp. harissa paste, to taste 15-30 mL
- 2 tbsp. pomegranate molasses 30 mL
- 14.5 fl.oz. can of diced, fire roasted tomatoes 450 mL
- salt to taste
- 4 oz. crumbled feta cheese 115 g
- 2 tbsp. mint leaves, finely chopped 30 mL
Combine all meatball ingredients except olive oil in a large bowl and mix well to combine. Form mixture into approximately one inch (2.5 cm) balls and place them on a baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium heat until hot and then add meatballs to hot pan. Cook two to three minutes on each side or until surface begins to brown and meatballs are browned on all sides. Transfer meatballs to a plate and set aside while you start the sauce.
Drain out all but one tablespoon (15 mL) of the oil from the skillet. Return to medium heat and then add onion and garlic, cooking until they are just beginning to soften, about three minutes.
Add harissa paste and cook one minute more. Add lemon juice and tomatoes and cook, stirring frequently, for another three to four minutes. Season sauce to taste with salt.
Stir meatballs back into the sauce, cover skillet and let cook over medium heat until meatballs are cooked through, about eight to 10 minutes.
Remove cover from skillet and give everything a good stir. If the sauce seems too watery, cook without the lid until thickened. Remove pan from heat, sprinkle the feta and mint over top and serve.
Pomegranate-glazed lamb shoulder chops and carrots
This recipe would also be amazing with pork, chicken or duck. It is such a refreshing change from how we usually prepare these meats.
- 3 lamb blade shoulder chops
Turkish spice rub
- 1/2 tsp. Aleppo pepper, crushed red pepper flakes, or cayenne pepper 2 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. ground cumin 2 mL
- 1/4 tsp. freshly ground black pepper 1 mL
- 1/4 tsp. ground cardamom 1 mL
- pinch freshly grated nutmeg
Braise and glaze
- 1 tbsp. olive oil 15 mL
- 1/2 tbsp. butter 7.5 mL
- 1 tbsp. grated fresh ginger 15 mL
- 1/4 c. finely chopped shallots 60 mL
- 1/2 c. finely chopped onions 125 mL
- 1/2 c. homemade lamb stock or canned chicken stock 125 mL
- 1/4-1/2 c. pomegranate molasses or syrup 60-125 mL
- 1 lb. medium carrots of various colors,
- peeled and halved lengthwise 500 g
- 1/4 lb. parsnips, peeled and halved lengthwise 250 g
- salt and freshly ground black pepper
- fresh pomegranate seeds, toasted pine nuts, shredded fresh basil leaves, shredded fresh mint leaves for optional garnishes
Cut each chop into two pieces. Combine all the rub ingredients in a small bowl. Sprinkle the rub over the chop pieces. Let sit for at least 30 minutes at room temperature or cover and refrigerate overnight.
Heat oil and butter in a large deep skillet or Dutch oven over medium-high heat. Add the chops and brown for two to three minutes per side. Set the chops aside. Add ginger, shallots and onions to the pan, reduce the heat to medium and cook until soft, about five minutes.
Add the stock and bring to a boil, scraping up the browned bits from the bottom of the pan. Add the pomegranate molasses and the chops. Reduce the heat to a simmer, cover and cook for 40 minutes until the chops are tender. If not yet tender, continue cooking, checking every 15 minutes. Remove the chops and set aside. Degrease the liquid.
Add the carrots and parsnips to the pan, cover, and cook for 10 minutes, or until tender. Remove the carrots and parsnips and set aside. Bring the liquid to a boil and reduce until it thickens and becomes very syrupy, five to 10 minutes. Return the carrots and parsnips to the pan and reheat over very low heat, turning frequently. When the sauce forms a glaze, add the chops and turn them until they are reheated and coated in the glaze. Season to taste with salt and pepper.
Place chops on a platter and arrange vegetables over them. Spoon over any remaining glaze, scatter on the pomegranate seeds and pine nuts, sprinkle over the basil and mint and serve.
Roasted shoulder of lamb
- 1 bunch of fresh rosemary
- 1 head of garlic
- 4 1/2 lb. shoulder of lamb roast 2 kg
- olive oil, sea salt and black pepper
- 1 tbsp. flour 15 mL
- 1 c. chicken or vegetable stock
- 1 tbsp. capers 15 mL
- 1 stem of fresh mint leaves, stem removed
- 1 tbsp. red wine vinegar 15 mL
Preheat the oven to 450 F (230 C).
Lay half the rosemary into the bottom of a high-sided roasting pan. Break up the garlic head and scatter in half of the unpeeled cloves.
Slash fat side of the lamb all over with a sharp knife and then rub with oil, sea salt and black pepper. Place into the pan and scatter the remaining rosemary and garlic on top.
Tightly cover pan with tin foil and place in the oven. Immediately turn temperature down to 325 F (160 C) and cook for about four hours. It is done when you can pull the meat apart easily with two forks.
Once cooked to perfection, remove lamb from oven and place it on a chopping board. Cover with tin foil and then a tea towel and leave to rest.
To make gravy, pour out most of the fat from the roasting pan, discarding any bits of rosemary stalk. Put pan on the stovetop over a medium heat and mix in the flour.
Pour in stock, stirring and scraping all the brown bits from the bottom of the pan. Drain and finely chop capers and add. Then turn the heat down and simmer for a few minutes.
Pick and finely chop mint and add it to the sauce with the red wine vinegar at the last minute. Then pour into a gravy boat.
Serve family style with smashed potatoes, carrots and turnip and braised chard.
Leftover roast lamb shepherd’s pie
This makes good use of all the leftovers from the meal of roast lamb. Use leftover potatoes if you have any rather than making more.
- 2 lb. potatoes peeled and chopped 1 kg
- salt and pepper
- 1 onion, diced
- 2 carrots, halved lengthways and chopped into 1cm chunks
- 1 lb. leftover roast lamb chopped into small bite-sized pieces 500 g
- leftover lamb gravy
- 2 c. boiling water 500 mL
- 1 tbsp. butter 15 mL
- splash of milk
Pre-heat the oven to 425 F (220 C).
Peel and cut potatoes into medium-sized pieces and put them into a pot of salted boiling water for 15 minutes or until soft.
Meanwhile, add diced onion and chopped carrots to a large frying pan with a drizzle of olive oil. Saute gently for about five minutes until softened but not brown.
Add chopped lamb and leftover gravy and continue to saute for a couple more minutes. Set aside.
Drain and mash potatoes with butter and milk with salt and pepper to taste.
Pour lamb mixture into the bottom of an oven dish and top with the mashed potatoes.
Cook for 20 minutes or until brown on the top.
Explore more farm-fresh recipes and culinary insights from Sarah Galvin.
