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Recipes

  • Garlic and Bacon-Stuffed Leg of Lamb with Rosemary
  • Lamb Burgers
  • Moroccan-Style Lamb Chops with Tomato Olive Salsa
  • Lamb Chops with Orange Glaze

  • Garlic and Bacon-Stuffed Leg of Lamb with Rosemary

    Ingredients
    1 short cut leg of lam

    b, (about 4 lb/2 kg)
    6 garlic cloves, slivered
    2 slices bacon, chopped
    2 tbsp (25 mL) extra virgin olive oil
    1 tbsp(15 mL) chopped fresh rosemary
    1 tsp (5 mL) sea salt or salt
    1 tsp (5 mL) cracked black pepper

    Preparation:
    Using sharp knife, remove thin membrane from lamb. Cut tiny slits all over lamb; insert garlic slivers and bacon. Brush oil over lamb. Sprinkle with rosemary, salt and pepper.

    Roast on rack in roasting pan in 325°F (160°C) oven for 1 hour and 40 minutes to 2 hours or until meat thermometer registers 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Remove to cutting board; tent with foil and let stand for 15 minutes.

    Skim fat from pan drippings. Add 1/2 cup (125 mL) water to pan; bring to boil, scraping up brown bits. Strain and keep warm.

    -Place lamb with meatier portion facing up. Grip shank end firmly with towel. Cutting down to bone, cut 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut slices from bone. Turn lamb so remaining meaty portion faces up. Carve as for first side. Arrange on platter; pour pan juices over top.


    Lamb Burgers

    Ingredients
    1 egg
    2 tbsp (25 mL) water
    1/4 cup (50 mL) dry breadcrumbs
    1 oniion, grated
    2 tbsp (25 mL) wine vinegar
    2 tsp (10 mL) Dijon mustard
    1 tsp (5 mL) dried basil
    1 clove garlic, minced
    1/2 tsp (2 mL) salt
    1/2 tsp (2 mL) pepper
    1 lb (454 g) ground lamb
    4 burger buns

    Preparation:
    In bowl, beat egg with water. Stir in bread crumbs, onion, vinegar, mustard, basil, garlic, salt and pepper; mix in lamb. Shape into four ?inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

    Place on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Sandwich in buns.



    Moroccan-Style Lamb Chops with Tomato Olive Salsa
    Ingredients
    1 tbsp (15 mL) extra-virgin olive oil
    1 clove garlic minced
    1 tsp (5 mL) ground corriander
    1 tsp (5 mL) ground cumin
    1 tsp (5 mL)pepper
    1/2 tsp (2 mL) ground cinnamon
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) cayenne pepper
    1 pinch ground cloves
    8 lamb loin chops, trimmed

    Tomato Olive Salsa:
    1-1/2 cups (375 mL) grape tomatoes or cherry tomatoes, halved
    1/3 cup (75 mL) chopped green olives
    1 tbsp (15 mL) minced fresh mint or fresh parsely
    1 tbsp (15 mL) extra-virgin olove oil
    1 clove garlic, minced
    2 tsp (10 mL) lemon juice
    1 pinch salt
    1 pinch pepper

    Preparation:
    Tomato Olive Salsa: In bowl, combine tomatoes, olives, mint, oil, garlic, lemon juice, salt and pepper. Set aside.

    In bowl, mix together oil, garlic, coriander, cumin, pepper, cinnamon, salt, cayenne pepper and cloves. Add lamb, tossing to coat. Cover and marinate for 15 minutes.

    Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Serve with salsa.



    Lamb Chops with Orange Glaze

    Ingredients
    2 (25 mL) orange juice
    1 (15 mL) vegetable oil
    2 (10 mL) Dijon mustard
    1 clove garlic, minced
    1 (5 mL) crumble dried rosemary, or 1 sprig fresh
    1/2 (2 mL) salt
    1/4 1 mL) pepper
    8 lamb loin chops, (about 1 lb/500 g total)
    4 orange wedges

    Preparation:
    In large bowl, whisk together orange juice, oil, mustard, garlic, rosemary, salt and pepper. Remove half and set aside. Add chops to bowl; turn to coat.

    Place chops on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until medium-rare, about 6 minutes. Brush with reserved orange mixture. Garnish with orange wedges.

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