Lamb With Broiled Pineapple

December 13, 2012

Lamb With Broiled Pineapple

With so much to do this holiday season I am always looking for easy weeknight meals to make.  Here is a super easy and delicious weeknight dinner that is truly a no brainer.  All you have to do is plan a bit ahead.  


4 Lamb Chops

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Smoked Paprika

5 Fresh Pineapple Rings


In the morning place the lamb chops in a plastic zip lock bag.  Add the kosher salt, pepper and smoked paprika to the zip lock bag.  Close the bag and give a good shake.  Place in the fridge and leave for the evening.  When you are ready to make dinner arrange the lamb chops on a foil covered grill pan.  Preheat your oven to the broil setting. Arrange the pineapple rings around the chops. Place under the broiler for 4 minutes per side.  Remove from the oven and place on a serving platter.  Serve warm.  Serves 2


Loin of Lamb

October 30, 2012

Loin of Lamb

Lamb is so easy to make and is always delicious.  Serve with a salad and mashed potatoes and you’ve got a great meal for any day of the week. 


1 Pound Tied Boneless Lamb Loin

2 Rosemary Sprigs

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

1 Tablespoon Olive Oil

Preheat your oven to 425° F.  Tie the rosemary sprigs to the lamb and sprinkle with the salt and pepper.  In a large heavy pan heat the olive oil over a medium high heat.  When the olive oil is hot put the lamb loin in the pan fat side down.  Be careful to not let the olive oil smoke.  Brown the lamb for 10 minutes making sure that you brown on all sides.  Place the lamb loin on a roasting pan and put in the oven for 10 minutes.  Remove from the oven and let sit for 8 minutes.  Carve the lamb loin into 1 inch slices.  Transfer to a serving platter.  Serves 2

Individual Shepherd’s Pies

April 29, 2012

Individual Shepherd’s Pies


In this recipe I use lamb.  Many people use beef, but the shepherds didn’t watch over their cows at night.  Make sure to use quality meat and the mashed potatoes seal the deal. 



1/2 Cup Olive Oil

1 Chopped Medium Onion

2 Pounds Ground Lamb

1/2 Cup Water

4 Cups Beef Stock

2 Large Diced Carrots

1/2 Bunch Finely Chopped Thyme

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Pound Mashed Potatoes (Enough to Cover Six Pies)


Preheat your oven to 350° F.  In a large skillet heat the olive oil and add the chopped onion.  Cook for 4 minutes until the onion is tender.  Add the ground lamb and sauté for 3 minutes to break up any large pieces.  Add the water and then transfer to a baking sheet and put into the oven and cook for 15 to 20 minutes.  The lamb should be golden brown.  Remove from the oven and drain off the excess fat.  Return to the original skillet and add the beef stock.  Bring to a boil over a medium heat.  Meanwhile, blanch the diced carrots in salted boiling water until they are soft.  You do not want them to be mushy.  Drain the carrots and place them in a cold water bath and set aside.  Turn the skillet with the lamb down to a low heat and add the chopped time, salt, pepper and carrots.  Simmer for 10 minutes and then transfer the meat mixture into individual earthenware pie dishes.  Press the meat mixture down so that you will have a smooth surface onto which the mashed potatoes can be piped.  Using a piping bag with a large nozzle carefully pipe an even layer of potatoes over the surface of the pie. If you do not have a piping bag don’t worry about it.  Just do the best you can to neatly cover the pies. Place the individual pies on a baking sheet and put into the oven for 5 minutes.  The potatoes should begin to turn golden brown and the pies should be piping hot in the center.  Remove from the oven and serve.  Makes 6 individual pies. 


Garlic Rack of Lamb

April 24, 2012

Garlic Rack of Lamb

Lamb isn’t just for Easter.  I prepare lamb often because it is so easy to make and always a big hit. 



15 Peeled Garlic Cloves

1/4 Cup Rosemary Leaves

1/2 Teaspoon Red Pepper Flakes

3 Tablespoons Freshly Squeezed Lemon Juice

1/4 Cup Olive Oil

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1 Large Rack of Lamb


Preheat your oven to 450° F.  In a blender or a food processor combine the garlic, rosemary, red pepper flakes, lemon juice and olive oil.  Pulse until the garlic is finely chopped.  Season the lamb with the salt and pepper.  Rub the garlic mixture on both sides of the lamb.  Make sure that all of the meat is covered.  Put the lamb, fat side up, on a large baking sheet.  Let stand of 1 hour.  Place the lamb in the top portion of your oven and roast for 15 minutes.  Open the oven door and turn the baking sheet and roast for another 10 minutes.  Your lamb should come out medium rare.  If you want your lamb rare then roast for less time.  Remove from the oven and transfer to a carving board.  Let stand for 10 minutes.  Carve the rack in between the ribs and serve immediately.  Serves 4


Marinating Lamb Chops

March 26, 2012

Marinating Lamb Chops

These Lamb Chops are wonderful either on the grill or under the broiler. Marinating them overnight really brings out the flavor.


4 Lamb Chops

6 Chopped Garlic Cloves

½ Cup Olive Oil

3 tablespoons Fresh Lemon Juice

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

¼ Cup Torn Mint Leaves

Rosemary Sprigs

In a small bowl mix all of the ingredients except for the lamb chops. Place the lamb chops into a large ziplock plastic bag and pour the marinade in the bag. Make sure to cover the chops. Put in the refrigerator overnight. When you are ready to cook the chops, remove the bag from the fridge and take the chops out of the bag. Throw away the bag with the excess marinade. Place the chops on a heated grill or on a broiler pan under the broiler. How rare you want your lamb chops will determine how long you cook the chops on each side. I like to cook them between 2 to 3 minutes each side. When finished cooking, remove from the heat and transfer to a serving plate. Serves 2

Lamb Stew

January 22, 2012

Lamb Stew

You can vary this stew by changing vegetables and seasonings. Stews are a forgiving food. They are easy going and open to substitution. Stews are a great “make ahead” meal. If you have a busy schedule you can always prepare a stew a day or two in advance of serving. This finished product is always welcome. Be creative and use your favorite vegetables and seasonings.


1 Pound Cubed Lamb

8 Cups Water

1 Cup Chopped Onions

1 Cup Chopped Potatoes

1 Cup Chopped Green Peppers

1 Cup Chopped Tomatoes

1 Cup Chopped Zucchini

1 Cup Chopped Celery

4 Teaspoons Beef Bouillon Granules

1 Teaspoon Mint

1 Teaspoon Lemon Peel

1 Bay Leaf

4 Teaspoons Worcestershire Sauce

Combine the lamb, water, vegetables, bouillon granules, herbs, bay leaf and Worcestershire sauce in a large stock pot. Bring to a boil over a high heat. Reduce the heat and simmer for 2 hours until the meat is tender. Remove the bay leaf and skim off the excess fat. Serve with sourdough bread and you have the best winter meal ever! Serves 4

Lamb Burgers

August 31, 2011

Lamb Burgers


1 ½ Pounds Ground Organic Lamb

4 Peeled & Sliced Vidalia Onions (Optional)

1 Sliced Heirloom Tomato

4 Tablespoons Olive Oil

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Pepper

4 Hamburger Buns

1 Cup Mayonnaise

2 Tablespoons White Truffle Oil

2 Tablespoons Honey

6 Ounces Sliced Cheese (Optional)

1 Head Bib Lettuce

Preheat the grill. Form the lamb burgers into equal sized patties and season generously with the salt and pepper. Season the onion with the olive oil and grill until they are soft and almost fall apart. Remove from the grill and keep war. Slice the buns and lightly grill until golden brown. Set aside. In a small mixing bowl combine the mayonnaise, truffle oil and honey and set aside. Grill the burgers or place a skillet over a medium high heat and sear the burgers and then flip. Cook on each side for 4 minutes (less time for rare and more time for well done). Top each burger (if you want) with a thick slice of cheese and melt. Serve on grilled buns with onions, lettuce, tomato and a generous dollop of truffle mayonnaise. Serves 4

Lamb Kabobs

August 24, 2011

Lamb Kabobs

I love lamb and I love to eat lamb kabobs. Here is an easy recipe for those of you who are lamb fans.


16 Large Shallots

4 Tablespoons Fresh Lemon Juice

2 Tablespoons Chopped Fresh Rosemary

3 Tablespoons Olive Oil

1 ½ Teaspoons Sea Salt

1 ½ Teaspoons Coarsely Ground Black Pepper

2 Pounds Lamb Cubes

2 Peppers Cut Into Slices

In a 3 quart saucepan, heat shallots with water to cover to boiling over high heat. Reduce heat to low and cover. Simmer for 5 minutes and drain. In a medium bowl, mix the lemon juice, rosemary, olive oil, salt and pepper. Add the lamb, peppers and shallots. Toss to coat. Cover and refrigerate for 3 hours. Toss occasionally. Prepare the grill. On skewers, thread the lamb, peppers and shallots. Grill the kabobs over a medium heat for 8 to 10 minutes. Turn occasionally. Remove from grill and serve with a Greek Salad. Serves 4

Rosemary & Parmesan Encrusted Rack of Lamb

June 23, 2011

Rosemary & Parmesan Encrusted Rack of Lamb


4 Half Racks of Lamb

1 Cup Dijon Mustard

1 Bunch Fresh Rosemary

1 Pound Grated Parmesan Cheese

1 Pound Panko Breadcrumbs

½ Teaspoon Freshly Ground Black Pepper

1 Teaspoon Kosher Salt

Preheat the oven to 475° F.  To make the crust add panko breadcrumbs, chopped fresh rosemary, salt, pepper and grated Parmesan cheese in a medium sized bowl.  Make sure to discard the rosemary stems.  Mix well.  Brush racks of lamb with the Dijon mustard.  Dip the racks of lamb into the breadcrumb mixture.  Cook the racks of lamb on a roasting pan for 15 minutes for medium rare lamb.  Remove from oven and place on serving platter.  Serves 4

Lamb Vindaloo

May 14, 2011

Lamb Vindaloo


1 Pound Cubed Lamb

1 Tablespoon Coriander Seeds

1 Teaspoon Cumin Seeds

2 Teaspoons Mustard Seeds

5 Black Peppercorns

5 Cloves

5 Dried Red Chilies

1 Cinnamon Stick

½ Teaspoon Cardamom Seeds

½ Teaspoon Ground Turmeric

6 Chopped Garlic Cloves

2 Tablespoons Chopped Ginger

1 Cup Wine Vinegar

5 Tablespoons Vegetable Oil

16 Ounces Canned Tomatoes

1 Cup Water

¼ Teaspoon Salt

Heat a large skillet over medium heat and fry the whole spices until browned.  Grind them to a fine powder.  Stir in the turmeric and salt.  Blend the powder with the garlic, ginger and 4 tablespoons of wine vinegar to a smooth paste in a food processor.  Rub the paste into the meat and leave to marinate overnight. 

Heat the oil in a large skillet and fry the onions over a medium heat until golden brown.  Add the lamb and fry for 15 minutes until golden brown.  Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface.  Add the remaining wine vinegar and water. Bring to a boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender.  Serves 4

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