Moroccan Rack of Lamb

 Mix spices with 2 tbsp. olive oil

Mix spices with 2 tbsp. olive oil

  1. Trim the top layer of fat off of the meat side of the rack of lamb. (note - if you want to french your rack like ours is in the picture, check out this tutorial: How to trim Rack of Lamb ).
  2. Mix spices together with 2 tbsp olive oil
  3. Rub rack of lamb with spice mix and marinate for at least 30 min (up to 1 hour)
  4. Preheat oven to 425 F
  5. Heat oven safe pan on the stove
  6. Sear the rack meat side down for 2 minutes
  7.  Sear the rib side down for another 2 minutes.
  8. Place pan with the rack in the oven for 10-15 minutes (or until internal temp reaches 125° for medium-rare)
  9. Remove from oven and let sit 5-10 minutes before serving.
  10. Carve and serve your chops. plan on 2-3 rib chops per person.
 Carve by cutting between the ribs. 

Carve by cutting between the ribs. 

Ingredients:

  • 1 rack of lamb
  • 2 tbsp parsley
  • 1 tbsp mint (dried)
  • 1/2 tsp pepper
  • 2 tsp ginger
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp red pepper (we used paprika since we were out of it!)
  • 1 tsp salt
  • 2 tbsp olive oil
 Sear meat for 2 min on each side

Sear meat for 2 min on each side

 Place meat in oil-free hot pan

Place meat in oil-free hot pan

 Let rack rest for 5 - 10 minutes before serving.

Let rack rest for 5 - 10 minutes before serving.

Garlic Lamb Roast

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This recipe is our Easter (or any Holiday!)  standby!  Its a simple and delicious recipe. Try pairing it with roasted ramp (or green onions) and a fresh salad.

Ingredients:

  • 1 leg of lamb (figure 1/2lb of lamb per person - so for a 6 person dinner you'd need at least a 3 lb roast)
  • Salt
  • 4-5 cloves of garlic
  • Pepper
  • Olive Oil

Prep the garlic before you start so that you don't cross-contaminate!

 Insert garlic slivers into the meat

Insert garlic slivers into the meat

  1. Slice garlic into slivers and pre-heat oven to 450 degrees.
  2. Trim excess fat off of roast and pat dry. (note: you don't want to trim all the fat off-when you slow roast this will help keep the meat tender!)
  3. Take your knife and stick into the roast and insert slivers of garlic into each cut (For a video of how to do this click here <insert link>)
  4. Repeat this process for all sides of the roast
  5. Coat the roast with salt and pepper and rub in.
  6. Place roast on a roasting rack
  7. Place in 450 degree oven for 5 min, then turn the oven down to 325 degrees.
  8. Roast for 40 min-2 hrs depending on the size.  Roasting time is approx. 20 minutes plus 20min/lb of meat.  **So for a 3lb roast, you would roast it for (20 min+60 min) around 1hr and 20 min.**
  9. Remove from oven and let rest at least 10 min.
  10. Carve and serve! 
 Rub the spices in all over the roast. Don't forget the bottoms!

Rub the spices in all over the roast. Don't forget the bottoms!

 Serve paired with some roasted ramp potatoes and salad for a wonderful dinner!

Serve paired with some roasted ramp potatoes and salad for a wonderful dinner!

Chili Flaked Shoulder Roast

Ingredients:

  • 1 small lamb shoulder roast
  • 2 cloves of garlic (sliced)
  • Salt
  • Pepper
  • Chili Flakes
  • Olive Oil
 Prep your garlic ahead of time

Prep your garlic ahead of time

  1. Pat dry your roast and trim the excess fat.
  2. Insert the garlic slices into the roast (see this video for how to slide them in!: <insert link>)
  3. Rub roast with a few tablespoons of olive oil, then rub with salt, pepper, and chili flakes.
  4. Place on a Roasting pan and roast at 325 for 40-80 min. depending on the size and if you want rare, med or well-done.
  5. NOTE: For rare/med rare make sure to check it around 40 min!  That desirable pink center can pass quickly. Also,if you like well done meat, always aim for medium in lamb! You don't want to overcook it!
  6. Take out, let the meat rest for 10 min and serve!
 
 
 Rub the salt/spices in!

Rub the salt/spices in!

 
 Place prepped roast on a roasting pan (or use a rack and a cookie sheet!)

Place prepped roast on a roasting pan (or use a rack and a cookie sheet!)

 This small shoulder &nbsp;roast was the perfect size for a dinner of four!

This small shoulder  roast was the perfect size for a dinner of four!