Tag Archives: lamb

Roast Leg of Lamb with Potatoes and Rutabaga

Allow 1 pound per serving and add a little extra cooking time if the roast is boneless.


1 leg of lamb, bone-in (5 to 6 pounds)
2 or 3 cloves garlic, slivered
1 tablespoon prepared Dijon-style mustard
freshly ground black pepper
4 to 6 russet potatoes, peeled and quartered
1 large rutabaga, peeled and cut into wedges


Preheat the oven to 500 F.

Make slits in the meat and insert the slivers of garlic. Rub the surface of the lamb with the mustard and season generously with pepper.

Place the lamb into a roasting pan and cook for 20 minutes. Reduce the oven temperature to 350 F and remove the pan from the oven. Add the potatoes and rutabaga around the lamb, and coat the vegetables with the pan drippings.

Return the pan to the oven and roast for 50 to 70 minutes more (depending on the bone), or until a meat thermometer reads 145 F (medium rare), basting occasionally with the pan juices.


Lamb Tagine

Serves 6


3 pounds lamb loin, cut into 1-inch pieces
24 Medjool dates, whole
1 large yellow onion, chopped
4 cloves garlic, minced
1 cinnamon stick
1 (32 oz.) container low-sodium chicken broth
1 (10 oz.) box couscous
1 cup almonds, halved and toasted
1/4 cup olive oil
3 teaspoons honey
2 teaspoons fresh ginger, grated
2 teaspoons paprika
1 teaspoon lemon zest, grated
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
kosher salt and freshly ground pepper, to taste


In a small bowl, combine honey, paprika, turmeric, cumin, cayenne, 1 teaspoon salt and 1 1/2 tablespoons olive oil, and mix well.

Place cubed lamb in a large, re-sealable bag and pour in seasoning mixture. Seal bag, shake well, making sure to cover all sides of lamb cubes, and refrigerate for 2-3 hours.

In a large Dutch oven or soup pot, heat remaining oil over medium-high heat and add onions. Season with salt and pepper. Cook until softened and translucent, 8-10 minutes, and remove from heat.

Remove lamb from refrigerator and bring back to room temperature. In batches, place cubes in Dutch oven and brown on all sides.

Return onions to pot and cook with lamb. Add dates, cinnamon stick, garlic, ginger, lemon zest and chicken broth. Bring to a boil.

Reduce to a simmer, cover and cook for 15-20 minutes, or until lamb is cooked through and sauce has reduced.

Prepare couscous according to packaging directions.

Skim off excess surface fat, remove cinnamon stick, add toasted almonds and serve with couscous.

Herb Crusted Rack of Lamb


1 cup fine fresh bread crumbs
1/2 cup Parmesan cheese
3 cloves garlic, minced
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
2 racks of lamb (8 ribs and about 1 1/2lbs each rack) frenched (Ask the butcher to french them for you as it can take a bit of work) and cut in half with 3-4 bones per serving.
2 tablespoons Dijon mustard


Add bread crumbs, Parmesan cheese, garlic, parsley, mint, and rosemary to a blender or food processor and drizzle with 2 1/2 tablespoons oil. Process until the mixture is blended and uniform. Pour into a deep dish and set aside.

Preheat the oven to 400F. Trim the lamb of all but a thin layer of fat, then score the fat with a paring knife in a criss-crossing pattern. Pat the lamb dry, then sprinkle with salt and pepper and pat the salt and pepper onto the lamb.

Heat the remaining tablespoon of oil on a large, heavy skillet over medium-high heat until hot but not smoking. Brown the lamb 1 rack at a time, turning once. Cook until the outside is seared and browned, then transfer to a roasting pan, skin side down. Bake about 7-8 minutes.

Remove the lamb from the oven and brush generously with Dijon mustard. Dip the lamb several times into the trust mixture, coating each rack completely and evenly. Allow the meat to rest 5 minutes. Place the lamb back into the oven for 4-5 minutes (or until desired doneness is reached. Use a meat thermometer inserted diagonally into the center. 130F will be medium rare). Transfer the lamb to a cutting board and let rest 5-10 minutes before serving.