Rack of Lamb with Strawberry Mint Sauce

Ingredients:

2 cups fresh strawberries, hulled and halved
1 lemon, zested and juiced
1 lemon, juiced
1/4 cup water
2 tablespoons honey
salt and cayenne pepper to taste
1/4 cup freshly sliced mint leaves
1 (8 bone) rack of lamb, fully trimmed kosher salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons Dijon mustard
1 tablespoon finely minced green onions 1/4 cup fine plain bread crumbs
2 tablespoons melted butter
1/4 teaspoon salt

Directions:

1.Place halved strawberries, zest from one lemon, juice of 2 lemons, water, honey, salt, and cayenne pepper in a pot over medium-high heat and bring to a simmer. As strawberries begin to release their liquid, soften, and start to break down, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Pass mixture through a fine mesh strainer.

2.Preheat oven to 475 degrees F (245 degrees C). Line a shallow baking pan with foil, bringing ends up and over sides of the pan.

3.Generously season rack of lamb on both sides with kosher salt freshly ground black pepper, and cayenne pepper. Place lamb on prepared pan. Roast rack of lamb in a hot oven to sear, about 10 minutes. Remove pan from oven. Reduce oven temperature to 375 degrees F (190 degrees C).

4.Preheat oven to 375 degrees F (190 degrees C).

5.Combine mustard and onions in a small bowl. Pour melted butter into breadcrumbs in a separate bowl; stir until mixture resembles wet sand. Season with salt.

6.Coat top of lamb generously with the mustard mixture. Sprinkle crumb mixture onto the mustard mixture and press down to create a crumb crust.

7.Roast rack until it reaches an internal temperature of 125 degrees F (50 degrees C), about 15 minutes. Let rack rest 10 minutes before slicing between ribs into four 2-rib servings or two 4-rib servings.

8.Mix thinly sliced mint into the strawberry sauce just before serving. Spoon a small pool of the sauce onto serving plates. Place ribs on the sauce to serve.

Roasted Lamb Breast

Ingredients:

2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning 1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
4 pounds lamb breast, separated in two pieces
1/2 cup chopped Italian flat leaf parsley
1/3 cup white wine vinegar, more as needed
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 pinch salt

Directions:

1.Preheat oven to 300 degrees F (150 degrees C).

2.Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.

3.Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.

4.Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.

5.Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.

6.Remove lamb from oven and cut into four pieces.

7.Increase oven temperature to 450 degrees F (230 degrees C).

8.Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.

9.Bake lamb until meat is browned and edges are crispy about 20 minutes.

10.Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.

11.Serve lamb topped with parsley and vinegar sauce.

Herb and Garlic Roasted Leg of Lamb

What You'll Need:

1 leg of lamb, about 5 pounds
juice of 1 lemon, about 2 tablespoons
1 to 2 cloves garlic, cut in several slivers
1 clove garlic, minced
1 1/2 to 2 teaspoons dried crumbled rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

How to Make It:

1. With a small knife, make several tiny slits evenly over the lamb roast and insert slivers of the garlic.

2. Rub the lamb with lemon juice, then combine the minced garlic, herbs, salt, and pepper. Rub the garlic-herb mixture over the lamb.

3. Place leg, fat side up, on a rack in a roasting pan.

4. Insert meat thermometer into the thickest part of the meat, not touching fat or bone. Roast in a preheated 325° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 145° to 165°, depending on how well you like it done.

Roasted Leg of Lamb and Gravy

What You'll Need:

2 cloves garlic
1.5kg (3lb 3oz) leg of spring lamb
5 tablespoon extra virgin olive oil
1 tablespoon sea salt flakes
2 - 3 sprigs fresh rosemary (lightly rinsed to remove any dust)
2 tablespoon soft butter
3 tablespoon plain flour
1 small glass of white wine
750 ml (3 cups) lamb or chicken stock
1 teaspoon Redcurrant jelly (optional)

How to Make It:

1.Preheat the oven to 190C/375F/ gas mark 5.

2.A couple of hours (or even the night before) remove the lamb from the refrigerator and put into a cool but not cold, place. Always cook the lamb at room temperature, cooking straight from the fridge means the outside of the meat will be cooked long before the center.

3.Cut the garlic cloves into tiny slivers.

4.Dry the lamb leg all over with kitchen paper. Then using a small sharp knife, make tiny incisions into the fat of the lamb making sure not to pierce the meat, you are only making small pockets to slip the garlic into. Pop a sliver of garlic into each opening.

5.Pour the oil over the lamb and massage over the whole leg then sprinkle with the sea salt.

6.Put the lamb into a roomy roasting tray, lay the Rosemary on the top and put into the center of the hot oven and cook for 1 ½ hours, check from tine to time to make sure the lamb is not burning or cooking too fast on the outside. If so, either reduce the heat of the oven slightly (some ovens run hotter than normal especially when a little older) or, cover loosely with foil.

7.Mix the butter with the flour to form a thick paste. Put into the fridge.

8.Remove the lamb from the oven, place onto a carving plate or dish and cover with foil. Leave the lamb to rest in a warm (but not hot) place for 20 minutes.

Make the Gravy:

1.Throw away the rosemary from the roasting tin, and tip away any excess fat. Place the roasting tin over medium heat on the stove top. Bring the meat juices to hot then tip in the wine and stir well with a wooden spoon to collect up any burnt on flavorings.

2.Add the stock and bring to a boil then pour through a sieve into a saucepan, bring back to the boil and reduce by one-third. Take the butter-flour paste from the fridge, whisk small pieces into the boiling gravy until the thickness is to your liking. Finally, stir in the redcurrant jelly if using.

3.Serve the hot gravy with thick slices of the lamb, and freshly made mint sauce alongside a dish of roast potatoes, or Hasslebacks,  and fresh, seasonal vegetables.

NOTE-Lamb is such a tender meat and with many different cuts, lends itself so beautifully to different forms of cooking such as braising, pan frying and long, slow cooking for the less tender cuts such as shoulder or neck.

Roasting, though, is the method of choice for the leg. This can be quick or you can use the long method which rests the lamb for oodles of time, wrapped in a blanket Though many shy away from this, afraid the lamb will not be cooked properly, this creates the most tender lamb ever). The quicker method will still take a few hours depending on the size of the leg.

Lamb is a good bedfellow with several aromatics including rosemary, garlic, parsley, and mint so use them when you can

The recipe below is for a leg of lamb with the bone in, having the bone there helps in the cooking of the lamb by retaining heat during resting, it also helps with flavor. Many prefer the bone removed as it makes carving easier. You choose, but preference would always be to keep it in.

Roast Leg of Lamb with Broad Beans

INGREDIENTS:

1 x 3-kilograms/7-pound leg of lamb
3 tablespoons olive oil
2 kilograms/4 1/2 pounds fresh broad (fava) beans in their pods, or 550 grams/1 pounds (3 1/2 cups) frozen beans
1 carrot, 1 onion and 1 celery stalk, all roughly chopped
2 cloves garlic, chopped
1 teaspoon golden caster (superfine) sugar, plus an extra pinch
1 teaspoon tomato purée (paste)
4 tablespoons white wine vinegar
150 milliliters/5 fluid ounces (2/3 cup) dry white wine
Sprig thyme or rosemary
250 milliliters/8 fluid ounces (1 cup) Lamb or Chicken Stock (Broth) [like the Chicken Stock featured on page 184]
50 grams/2 ounces (1/2 stick) butter
1 tablespoon chopped mint
Salt
Pepper
Buttered new potatoes, to serve

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 150°C/300°F/Gas Mark 2. Rub the lamb with 1 tablespoon of the olive oil and season well with salt and pepper. Place in a roasting dish with a lid and roast for 3 hours. Increase the temperature to 200°C/400°F/Gas Mark 6 and roast for another hour, or until the meat has begun to break apart. Turn the oven off and leave the meat in there to rest until needed, but in any event for at least 20 minutes.

2.While the meat is roasting, pod the beans (if using fresh ones) and cook in a pan of boiling water for 5 minutes. Refresh in cold water, then squeeze them out of their skins and set aside.

3.Now make the gravy. My method is unorthodox but ensures less greasiness than the usual way. Heat the remaining olive oil in a clean pan, add the carrot, onion, celery and garlic and brown gently for 10 minutes. Stir in 1 teaspoon sugar and the tomato purée (paste) and let this brown too. Pour in all but 1 teaspoon of the vinegar and cook to reduce to a syrupy glaze. Tip in the wine, scrape up all the browned bits from the bottom of the pan and let bubble. Add the herb sprig and stock (broth), simmer for 10 minutes, then strain and set aside.

4.Once the meat is resting, melt the butter in a pan, add a pinch of sugar, the mint, a good pinch of salt and the remaining wine vinegar. Bubble for 1 minute, then tip in the skinned beans along with 2–3 tablespoons water and cook for another 2–3 minutes.

5.Reheat the gravy in a pan, spooning in some of the meat juices if desired, but be careful to skim off any excess fat.

6.To serve, carve the lamb into thick slices and serve with the beans, gravy and buttered new potatoes.

Lamb Chops Sizzled with Garlic

INGREDIENTS:

Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
Salt and freshly ground pepper
Pinch of dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Pinch of crushed red pepper

HOW TO MAKE THIS RECIPE:

1.Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

2.Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Lamb Chops With Rice

Ingredients:

4 Tbsp Butter
2 Tbsp Olive Oil
1 cup Brown Rice
2½ cups Chicken Broth
Salt & Pepper
8 Lamb Rib Chops

Directions:

1.Warm up the 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Add in the rice and 2 1/2 cups of chicken broth. Cover the rice with salt and pepper and place a lid on the pot. Let the rice come to a boil and then lower down the heat and let it simmer for 15 minutes.

2.Preheat the broiler and cover the lamb chops with the leftover 1 tablespoons olive oil, salt, and pepper. Place the lamb chops in the broiler and cook them for 5 minutes until they have browned, Make sure to turn the lamb chops over once. Serve the lamb chops on top of the prepared rice.

Garlic-Herb Lamb Kabobs

INGREDIENTS:

2 pounds of Lamb (boneless leg), cut into 1-inch cubes
1 Tablespoon Garlic, minced
2 teaspoons Oregano
2 teaspoons Rosemary
1/4 cup Olive oil
1/4 cup Lemon juice
3/4 cup Red wine

DIRECTIONS:

1.Place all ingredients in a large, heavy plastic freezer bag. Close tightly and "knead" until well mixed.

2.Place in the refrigerator overnight (turning often). Remove from the bag (save the marinade for basting).

3.Place on skewers (add vegetables like onion, mushrooms, and bell peppers, if desired). Pre-heat the broiler.

4.Place the lamb over the lowest spot and slowly cook for 12-15 minutes, turning and basting often.

Irish Beef Stew Recipe

Ingredients:

1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt (more to taste)
1/4 cup olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness extra stout
1 cup of hearty red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Method:

1.Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

2.Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

3.Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

4.Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

5.Sauté onions, carrots in a separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

6.Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.

7.Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

Braised Lamb Shanks with Fennel and Baby Potatoes

Ingredients:

1/2 teaspoon fennel seeds
6 lamb shanks (about 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
4 garlic cloves, chopped
2 anchovy fillets packed in oil, drained, chopped
1 tablespoon chopped fresh thyme
1 tablespoon tomato paste
1 1/2 cups dry white wine or dry vermouth
2 cups low-sodium chicken broth
2 bay leaves
2 large fennel bulbs (about 1 1/2 pounds total), cut into 1-inch wedges t
1 pound baby red-skinned potatoes, halved
1/2 pound medium carrots (about 3), peeled, cut into 3-inch lengths, halved lengthwise, if large
1/4 cup pitted, halved green olives (such as Picholine or Lucques), divided
1/4 cup coarsely chopped flat-leaf parsley
Special Equipment
A spice mill (optional)

NOTE: Add the vegetables partway through braising to ensure they will have enough time to be infused with meaty flavor without overcooking. Serve with a loaf of your favorite crusty bread for sopping up the juices.

Preparation:

1.Place a rack in lower third of oven; preheat to 325°. Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Let cool. Grind in spice mill or with a mortar and pestle.

2.Season lamb shanks with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, cook lamb shanks, reducing heat as needed to prevent overbrowning, until browned on all sides, 8-10 minutes per batch. Transfer lamb shanks to a plate.

3.Add remaining 2 tablespoons oil to pot and reduce heat to medium-low. Add ground fennel seeds, garlic, anchovies, thyme, and tomato paste and stir just until fragrant, about 1 minute. Add wine, scraping up any browned bits from bottom of pot. Bring to a simmer and cook until wine is slightly reduced, about 3 minutes.

4.Add broth and bay leaves. Return lamb shanks to pot, arranging shanks 'head to toe' so they fit in an even layer (the meat should not be completely covered). Cover pot and transfer to oven. Braise for 1 1/2 hours.

5.Turn lamb shanks over. Add fennel, potatoes, carrots, and 1/4 cup olives and tuck in around lamb shanks, submerging some in the liquid (they will cook whether they are submerged or not). Braise until meat and vegetables are fork-tender, about 45 minutes longer. DO AHEAD: Lamb can be made 3 days ahead. Let cool slightly, then chill, uncovered, until cold. Cover and keep chilled. Rewarm before continuing.

6.Using tongs and a slotted spoon, transfer lamb shanks and vegetables to a serving platter. Scatter remaining 1/4 cup olives over and cover with foil to keep warm.

7.Discard bay leaves from cooking liquid. Bring to a simmer over medium heat. Skim fat from cooking liquid. Simmer liquid until it thickens slightly, 15-20 minutes (you should have about 1 1/2 cups). Season sauce with salt and pepper and pour over lamb shanks and vegetables. Sprinkle with parsley.

Ginger Beer Barbecue-Covered Lamb Drumsticks

Ingredients:

Sauce:
3 (12 oz.) beers
2 1/2 C. sugar
4 C. barbecue sauce
2 Tbs. fresh ginger, sliced thin
1 tsp. lemon juice
1/8 tsp. cardamom
1/8 tsp. allspice
2 bay leaves

Lamb:
4 (1 lb.) lamb shanks
1/4 C. barbecue spice rub

Directions:

1.For the sauce, combine the beer and sugar in a large saucepan and heat on medium low. Simmer until it is reduced by half and stir occasionally. Add the barbecue sauce, ginger, lemon juice, cardamom, allspice, and bay leaves. Continue to simmer for about 20 minutes, or until the sauce thickens before removing the bay leaves. Keep warm.

2.For the lamb, heat a grill on medium high. Rub the lamb with the barbecue spice rub and place shanks on the grill away from the direct heat. Grill on indirect heat for about 1 1/2 hours. Remove from the heat and cover with the ginger barbecue sauce. Serve immediately.

Braised Lamb Shanks with Gremolata and Baked Polenta

Ingredients:

Lamb Shanks:
6 lb. lamb shanks (6–8 shanks, depending on size), trimmed
2 Tbsp. kosher salt plus more for seasoning
Freshly ground black pepper
2 tsp. minced fresh rosemary
1 tsp. coarsely ground fennel seeds
7 garlic cloves, 1 grated, 6 minced
3 Tbsp. olive oil
2 large onions, minced
2 Tbsp. unbleached all-purpose flour
2 tsp. paprika
½ tsp. crushed red pepper flakes
2 cups drained canned diced tomatoes
½ cup dry white wine
4 cups (or more) low-sodium chicken broth

Polenta:
1½ cups polenta (coarse cornmeal)
2 Tbsp. olive oil
2 tsp. kosher salt
1½ cups finely grated Parmesan
2 Tbsp. (¼ stick) unsalted butter
Freshly ground black pepper

Gremolata And Assembly:
¾ cup flat-leaf parsley leaves
2 garlic cloves, minced
1 Tbsp. finely grated lemon zest
1 tsp. minced fresh rosemary

Preparation:

Lamb Shanks:
1.Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.

2.Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.

3.Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.

4.Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).

5.Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.

6.Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

7.Do Ahead: Lamb shanks can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Polenta:
1.Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.

2.Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot; let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)

3.Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes.

Gremolata And Assembly:
1.Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.

2.Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Grilled Lamb Chops with Roasted Garlic

INGREDIENTS:

1/4 cup extra-virgin olive oil, plus more for drizzling
4 thyme sprigs
1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
2 teaspoons chopped rosemary leaves
1/4 teaspoon ground cumin
8 lamb loin chops
Salt and freshly ground black pepper
White Bean Puree, for serving

HOW TO MAKE THIS RECIPE:

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

2. Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.

3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.

SUGGESTED PAIRING:
Syrah is a classic partner for lamb—its black pepper and meaty notes taste great with gamey meats (it's good with goat, too). Southern France is Syrah's home, and there are still great bargains to be found there.

Lamb Shanks Braised with Tomato

Ingredients:

4 (12-ounce) lamb shanks, trimmed

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

4 garlic cloves, minced

3/4 cup dry red wine 

2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano

1/4 cup chopped fresh parsley

Preparation:

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.

Roasted Tarragon Lamb With Butter Beans

Ingredients:

• 1 1/4 pounds top-round lamb
• kosher salt and pepper
• 3 cloves garlic, chopped
• 1 tablespoon dried tarragon
• 4 tablespoons olive oil
• 1 red onion, thinly sliced
• 2 15-ounce cans butter beans or cannellini, rinsed

Directions:

1. Heat oven to 400° F. Season the lamb with 1 teaspoon salt and ½ teaspoon pepper and place in a roasting pan.
2. In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil. Rub over the lamb.
3. Roast the lamb, 25 to 30 minutes for medium-rare (internal temperature 125° F). Transfer to a cutting board. Let rest for 5 minutes before slicing.
4. Meanwhile, heat the remaining 3 tablespoons oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes.
5. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.

Vadouvan-Spiced Lamb Ribs

INGREDIENTS:

1 1/2 tablespoons vadouvan(see Note)
1 tablespoon kosher salt
1 tablespoon sugar
One 3 1/2-pound rack of lamb ribs

DIRECTIONS:

1. In a bowl, whisk the vadouvan, salt and sugar. Set the ribs on a rimmed baking sheet and rub the spice mixture all over them; refrigerate, covered, for 8 hours or overnight.
2. Preheat the oven to 300°. Roast the ribs for 2 1/2 hours, until browned and tender; transfer to a carving board and let rest for 10 minutes. Cut into 2-rib pieces and serve.

       NOTES: Vadouvan, a French curry spice blend flavored with shallots and garlic, is available at specialty food stores and laboiteny.com.

Braised Lamb Shanks

Ingredients:

• 1 pound seedless red grapes, stemmed
• 2 tablespoon julienne of fresh basil leaves
• 2 tablespoon julienne of fresh mint leaves
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh orange zest
• 5 tablespoon extra-virgin olive oil (separated)
• kosher salt and freshly cracked pepper (as needed)
• 4 lamb shanks
• 1 large onion (cut into ¼-inch dice)
• 4 clove garlic (divided, peeled and minced)
• 1 cup red wine
• 2 tablespoon red wine vinegar
• 2 tablespoon cooking sherry
• 1 tablespoon Worcestershire sauce
• 2 tablespoon tomato paste
• 4 cup low-sodium chicken stock
• 1 teaspoon anise seeds
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 head cauliflower
• 2 tablespoon unsalted butter
• 2 shallots (peeled and thinly sliced
• 2 teaspoon curry powder

Directions:

Roast the grapes: Preheat the oven to 375°F. Place the grapes on a parchment-lined baking sheet. Roast until the grapes are just beginning to shrivel and split, about 35 minutes. Let them cool slightly on the baking sheet.
Place the cooled grapes into a medium bowl, toss with the basil, mint, both zests, 2 tablespoons olive oil, and a pinch each salt and pepper. Cover with plastic wrap and set aside until ready to serve. The grapes can be made up to 1 day ahead. In which case refrigerate and then allow to come to room temperature before serving.
Make the lamb: Heat 2 tablespoons olive oil in a large Dutch oven with a lid over medium-high heat. Season the lamb shanks generously with salt and pepper. When the oil is very hot, add the shanks and brown on all sides, using tongs to turn often. Remove the shanks to a plate and set aside.
Reduce the heat to medium. Add the onions and cook, stirring often, until slightly softened, 2 to 3 minutes. Stir in 3 cloves minced garlic and cook an additional minute. Pour in the wine to deglaze the pan, scraping the browned bits from the bottom with a wooden spoon. Add sherry, vinegar, and Worcestershire; simmer to reduce by half. Add tomato paste, stirring until it melts into the liquid.
Return the shanks and any accumulated juices to the pan, add the stock followed by anise, coriander and mustard seeds; cover the pan. Turn heat to very low and braise lamb until very tender, 2 to 2 ½ hours. The shanks can be made up to 1 day ahead. In which case allow them to cool completely, cover and refrigerate. Bring them to come to room temperature before continuing.
Meanwhile, make the cauliflower: Remove any greenery, cut the head of cauliflower in half and cut out most of the stem. Break into large florets and then slice into ¼-inch thick pieces.
Heat the butter and remaining 1 tablespoon oil in a large sauté pan (at least 12-inches) over medium heat. Add the shallots and the remaining clove minced garlic. Cook stirring often until the shallots are translucent, 2 to 3 minutes. Add the cauliflower in as close to a single layer as possible. Cook undisturbed until the cauliflower releases much of its liquid and begins to brown, 5 to 10 minutes. Reduce heat to medium-low and continue to sauté, tossing occasionally until the florets are just tender, an additional 8 to 10 minutes.
Add the curry powder, tossing to coat the florets; season with salt and pepper. Cover and set aside in a warm place.
Plate the dish: Re-heat the shanks in the braising liquid if necessary, then remove them from the liquid. Strain braising liquid into a small saucepan and simmer to reduce until velvety in texture. Season with salt and pepper.
Divide the cauliflower among 4 heated rimmed plates or shallow bowls. Top each with a warm lamb shank, spoon the pan sauce over the top, and garnish with a generous sprinkling of the roasted grape mixture. Serve warm.

Pan-Roasted Veal Chops with Cabernet Sauce

INGREDIENTS:

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 4 thyme sprigs
3. 1 garlic clove, coarsely chopped
4. Four 12-ounce, bone-in veal rib chops
5. 2 cups Cabernet Sauvignon
6. 2 large shallots, finely chopped
7. 1 tablespoon unsalted butter
8. 2 tablespoons all-purpose flour
9. 2 cups beef stock
10. Salt and freshly ground pepper

DIRECTIONS:

1. In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
2. In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
3. In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
4. Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.

Potato Puree

INGREDIENTS:

1. 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
2. 2 garlic cloves
3. 4 tablespoons unsalted butter
4. 1/4 cup heavy cream
5. Salt and freshly ground pepper

DIRECTIONS:

1. In a medium saucepan, cover the potatoes and garlic with water. Bring to a boil and cook over moderately high heat until the potatoes are tender about 12 minutes.
2. Drain and mash the potatoes and garlic. Add the butter and mash well while adding the cream. Season with salt and pepper and serve hot.

MAKE AHEAD The wine sauce can be refrigerated for up to 3 days. Reheat gently.

SUGGESTED PAIRING

One pairing rule is that the wine used to make a sauce will almost always be great to drink with the dish (use good wine, though). Cabernet Sauvignon is terrific with these meaty chops. Try one from South America—from Argentina or Chile.

Spring Lamb and Vegetable Stew

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
• kosher salt and black pepper
• 4 carrots, cut into 3-inch sticks
• 1 onion, sliced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes, drained
• 4 ounces green beans, cut into small pieces (about 1 cup)
• 1 cup fresh flat-leaf parsley, chopped

Directions:

1. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
2. Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
3. Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
4. To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

Osso Bucco

Ingredients:

• Four 1½ in (4cm) thick veal shanks
• Salt and freshly ground black pepper
• ¼ cup all-purpose flour
• 2 tbsp butter
• 2 tbsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, chopped
• ½ cup beef stock or water, as needed
• ¼ cup tomato paste
• 3 tbsp chopped parsley
• 2 anchovy fillets in oil, minced
• Grated zest of 1 lemon

Special Equipment:

• Large flameproof casserole

Directions:

1. Season the veal with salt and pepper. Dredge in the flour and shake off any excess.
2. Melt the butter with the oil in a large flameproof casserole over medium-high heat. Add the veal and cook, turning occasionally, about 5 minutes, or until browned all over. Transfer to a plate. Add the onion and garlic to the casserole and reduce the heat to medium-low. Cook, stirring occasionally, for 5 minutes or until softened but not colored.
3. Stir in the stock and tomato paste, season with salt and pepper, and bring to a boil. Return the veal to the casserole. Reduce the heat to low and cover. Simmer for 1½ hours or until the veal is tender. Check the stew occasionally, and if the cooking liquid has reduced too much, add more stock. The finished cooking liquid should be quite thick.
4. Stir the parsley, anchovies, and lemon zest into the casserole, Adjust the seasoning and serve immediately.