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Trader Joe’s Rack of Lamb Recipe

Trader Joe’s Rack of Lamb Ingredients:

  • Trader Joe's Rack of Lamb Recipe
    Trader Joe's Rack of Lamb Recipe

    1 Rack of Lamb (I bought Trader Joe’s frozen, pre-seasoned rack of lamb, and thawed it in the refrigerator)

  • 1/2 tsp Kosher Salt
  • 1/2 tsp Pepper, freshly ground

How to make Trader Joe’s Rack of Lamb

  • Prep lamb: One hour before cooking, remove lamb from packaging, and pat dry. Sprinkle evenly with salt and pepper, and let rest at room temperature.
  • Prep grill: Preheat grill, and set up for indirect-high heat cooking. (See step 2 here for instructions for different grills.) For my grill, this means preheat with all burners on high for 15 minutes, then turn off all burners except for 1,2 and
  • Sear outside of lamb: Over the direct, high heat part of your grill, sear the lamb until well browned on all sides, about 1-2 minutes a side. (I think of the lamb roast as having 5 “sides” – bone down, bone up, edge without bones, and the two side edges. I use the warming rack on my grill to help prop up the roast for the last three sides – see picture below.)
  • Indirect roast lamb: Move the lamb to the indirect part of the grill (the part without direct flame underneath), and cook for roughly 15 minutes with the lid closed, turning halfway. You want an internal temperature of 125F in the thickest part of the roast for medium-rare, and that temperature is more important than the time – I take the temperature after 10 minutes when I turn the lamb, at the 15 minute mark, and every 5 minutes after that.
  • Indirect- you can just see the flames on the two lit burners, to the right of the lamb
    Rest, carve and serve: Put the lamb on a plate, and cover with foil. Let rest for 10-15 minutes, then carve into chops between the bones to make lamb “popsicles”. Serve!
  • Trader Joe’s Rack of Lamb is ready to serve.

Lamb Eggplant Lasagna Recipe

Lamb Eggplant Lasagna Ingredients

  • Lamb Eggplant Lasagna Recipe
    Lamb Eggplant Lasagna Recipe

    30 slices of eggplant (1/4-inch thick), about 3 pounds

  • 3 cups flour
  • 3 eggs beaten with 2 tablespoons milk
  • 3 cups fine dried bread crumbs
  • Essence, recipe follows
  • 1 cup vegetable oil
  • 1 recipe of Spicy Lamb Sauce, recipe follows
  • 1 pound Feta cheese, crumbled
  • 2 cups Bichamel Sauce, recipe follows

How to make Lamb Eggplant Lasagna

  • Preheat the oven to 375 degrees F. Grease a deep-dish (11 by 14) lasagna pan. Season the eggplant slices, flour, egg wash and bread crumbs with Essence. Dredge the eggplant in the flour. Dip each eggplant in the egg wash, letting the excess drip off. Dredge the eggplant in the bread crumbs, coating completely. In two large pans, over medium heat, add 1/2 cup of the oil to each pan. When the oil is hot, pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with Essence. Fry the eggplant in batches. To assemble, spread 2 cups of the lamb sauce over the bottom of the pan. Crumble 1/3 of the cheese over the lamb sauce. Lay 10 slices of the eggplant over the cheese. Repeat the process with the remaining ingredients. Spread the Bichamel Sauce over the top and bake for 45 minutes or until golden and bubbly. Remove from the oven and cool for 10 minutes before slicing. Garnish with parsley
  • Lamb Eggplant Lasagna is ready to serve.

Prep 2 hr 50 min
Cook 55 min
Total: 3 hr 45 min
Servings:12-16

Lamb Curry Recipe

Lamb Curry Ingredients

  • Lamb Curry Recipe
    Lamb Curry Recipe

    About 450 gm (1 lb) boneless lamb

  • 3 onions
  • 4 cloves of garlic
  • 5 cm ginger
  • 3 tomatoes
  • 3 tbsp Ghee (Clarified Butter)
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp Garam Masala
  • 1 tsp salt
  • 50 ml yoghurt, lightly beaten
  • 225 ml water

How to make Lamb Curry

  • Start off by washing & drying the meat.
  • Then cut the meat into small cubes about 1 in.
  • Create a find paste from the onion, garlic and ginger by blending it in a blender.
  • Boil the tomatoes in boiling water for about 10 seconds then peel and chop them.
  • Heat the ghee in a large saucepan and fry the paste, stirring constantly, until golden brown.
  • Add the coriander, cumin, chilli, Garam Masala and stir-fry for 1 to 2 minutes.
  • Add salt to taste.
  • Then add the lamb and fry for a few minutes.
  • Add the yoghurt, mix well and fry for a further minute.
  • Add the water and when it starts to boil, lower the heat.
  • Cover and cook for about 40 minutes, stirring occasionally.
  • Finally add the tomatoes, stir well to mix, cover again and cook for a further 25 – 30 minutes until the lamb is tender and the gravy slightly thickened.
  • For garnishing, add some freshly chopped coriande.
  • Lamb Curry is ready to serve.

Serve : 4

Lamb Nihari Recipe

Nihari Lamb Ingredients

  • Lamb Nihari Recipe
    Lamb Nihari Recipe

    Ghee: ½ Cup

  • Lamb leg shank half (Thigh with round bone): 2 Pounds cut about 1 to
  • long pieces
  • Onions: 2 cups, Chopped and then ground in a processor or blender
  • Sea Salt: ¾ teaspoon or to taste
  • Ground Cayenne pepper: 1 to 2 teaspoons adjust to your taste
  • Garlic: 8 to 10 Large Cloves Peeled chopped or minced
  • Ginger: 1″x1″ Peeled chopped or minced
  • Turmeric powder: ½ teaspoon
  • Bay leaves: 3
  • Yogurt: ¼ Cup
  • Maida: ½ teaspoon
  • Water: 5 Cups See cooking method

Dry spice Nihari Mix

  • Fennel Seeds: 2 Tablespoons Cracked
  • Cumin seeds: ½ teaspoon Cracked
  • Black Cumin seeds (Shahi Jeera): ½ teaspoon cracked
  • Nigella (Kalonji): ½ teaspoon cracked
  • Dry ginger powder: ½ teaspoon
  • Black Cardamom seeds: 2 teaspoon cracked
  • Black peppercorn: 1 teaspoon cracked
  • Cinnamon stick 3″x¼” size: 1 broken cracked
  • Cloves: 1 teaspoon cracked
  • Nutmeg: ¼ of a small size grated
  • Mace (Javitri): 3 leaves
  • Degi Mirch: 2 teaspoons

Broth Thickener

  • All purpose flour (Maida): 3 Tablespoons
  • Water: ½ cup

Bhagar

  • Ghee: 2 Tablespoons
  • Onion: 4 slices thin
  • Whole Cayenne pepper 4

Garnish

  • Fresh Cilantro: ¼ cup Chopped
  • Scallions: 2 Chopped
  • Serrano: 3 Cut in half vertically. Remove seeds and white membrane to reduce heat to taste. Chop
  • Ginger: 1″x2″ Peeled cut into thin matchsticks
  • Radish: 1 Cup cut in half. In India Mooli is cut as sticks
  • Lime: 2 Cut into wedges

How to make Nihari Lamb

Prepare Dry Spice Mix

  • The spices are NOT dry roasted. Spices are NOT ground to a powder. The spices are cracked using a mortar and pestle. You can use a food processor to crack spices in the ‘Pulse’ mode for 2 or 3 short cycles. Long cooking time requires the spices to be cracked or ground coarse to slowly infuse the aromas. Crack the spices and set aside.

Pre-cook (6 to 8 hours)

  • Heat ghee in heavy bottom pan. Brown meat. Remove with slotted spoon and set aside
  • Add onions, salt and cayenne pepper. Sauté about 5 minutes till moisture is gone and onions start to turn brown.
  • Add garlic, ginger, Turmeric, bay leaves. Sauté about 90 seconds
  • Turn off heat. Stir Maida in to yogurt and mix well. Add yogurt Maida mixture to sauté. Stir well till yogurt is blended. Turn the heat back on. This process is required to prevent yogurt from curdling.
  • Add spice mix and stir well
  • Add Lamb. Add water, the meat must be submerged in water, water must top meat by about ¾”. Bring it to a boil. Cover with a tightly fitting lid. Turn down heat to lowest simmer.
  • Simmer meat at low temperature (185º F to 194º F) overnight for about 8 hours. At the end of overnight cooking, the meat must be extra tender. The marrow must have fallen out of the bones and dissolved in the broth, leaving a white hollow space in the bones.

Thicken Broth (20 minutes)

  • Mix water and flour to make slurry. Make sure there are no lumps
  • Add slurry to the dish being cooked. Stir well. Cook for 20 minutes

Bhagar (15 minutes)

  • Heat ghee in a separate frying pan.
  • Add onions till they are browned (caramelized)
  • Add whole cayenne peppers. Fry about 30 second
  • Transfer contents to the main cooking pot.
  • Cook for 15 minutes. Turn off heat

Garnish

  • Stir in Cilantro
  • Serve the rest of the garnish on-side
  • Lamb Nihari is ready to serve.

Lamb Chop Recipe

Lamb Chop Ingredients

  • Lamb Chop Recipe
    Lamb Chop Recipe

    3/4 teaspoon dried rosemary

  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

How to make Lamb Chop

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
  • Lamb Chop is ready to serve.

Prep Time:10 Min
Cook Time:15 Min
Ready In:40 Min

Lamb shawarma Rrecipe

Lamb shawarma Ingredients:

Lamb shawarma Recipe
Lamb shawarma Recipe
  • 2 cups plain yogurt
  • 1/4 cup distilled white vinegar
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried oregano
  • 2 bay leaf
  • 3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
  • 2 tablespoons olive oil
  • 8 (8 inch) pita bread rounds
  • 2 tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 bunch fresh mint leaves

How to make Lamb shawarma:

Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

Easy Lamb Shawarma Recipe

Easy Lamb Shawarma Ingredients

  • Easy Lamb Shawarma
    Easy Lamb Shawarma

    2 cups plain yogurt

  • 1/4 cup distilled white vinegar
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried oregano
  • 2 bay leaf
  • 3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
  • 2 tablespoons olive oil
  • 8 (8 inch) pita bread rounds
  • 2 tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 bunch fresh mint leaves

How to make Easy Lamb Shawarma

  • Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.
  • Easy Lamb Shawarma is ready to serve.

Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 6 Hrs 40 Min
Yield 8 sandwiches serving

Lamb Shawarma Recipe

Lamb Shawarma Ingredients

  • Lamb Shawarma
    Lamb Shawarma

    1/2 cup plain yogurt

  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground mace
  • 1 teaspoon cayenne pepper
  • 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

How to make Lamb Shawarma

  • Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl.
  • Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended.
  • Mix in the lamb strips to coat.
  • Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  • Heat a large skillet over high heat.
  • Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
  • Lamb Shawarma is ready to serve.

Prep Time: 30 Min
Cook Time: 20 Min
Ready In: 12 Hrs 50 Min
Yield 8 shawarma serving.

Roasted Lamb Chops Recipe

Roasted Lamb Chops Ingredients:

Roasted Lamb Chops Recipe
Roasted Lamb Chops Recipe
  • 4 large garlic cloves, pressed
  • 1 tablespoon fresh thyme leaves, lightly crushed
  • 1 tablespoon fresh rosemary leaves, lightly crushed
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 1 1/4-inch-thick lamb loin chops
  • print a shopping list for this recipe

How to make Roasted Lamb Chops:

  • Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
  • Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Kashmiri Gustaba Recipe

Kashmiri Gustaba Ingredients:

Kashmiri Gustaba Recipe
Kashmiri Gustaba Recipe

  • 500 gms Lamb
  • 150 gms Lamb fat
  • 1 tsp Fennel seeds
  • 1 tsp Cayenne
  • 1 tsp Sugar
  • 1/2 Cup khoya
  • 1/2 Cup curd
  • 1 Cup milk
  • 2 tbsps Ghee
  • 1 tsp Kashmiri garam masala
  • 1 tsp Pepper
  • 1/2 tsp Ginger powder
  • 2 tbsps Oil
  • Salt to taste

How to make Gustaba:

  • Mix lamb, fat, fennel seeds, ginger and garam masala properly.
  • Chop the mixture properly
  • Add curd and ghee while chopping
  • Once it turns smooth, make balls from this mixture.
  • Heat the oil and put garam masala, sugar, khoya, curd and milk.
  • Add mutton balls and cook it till it turns tender.
  • Gustaba is ready.