Grilled Lamb Loin Chops with Mint Sauce

Savory grilled lamb with a bright and herbaceous sauce

We invited our friends over for an Easter lunch yesterday and it was a beautiful spring day for grilling in our backyard. To me, you must serve lamb on Easter, and these grilled chops were a nice update from the traditional roasted lamb with mint jelly. I used lamb loin chops instead of the lollipop-style rib chops because I think they have more meat and flavor. The grilled lamb gets a nice char from the hot grill and bone-in cut helps it stay juicy. The mint and parsley sauce is bright from the lemon and fresh herbs and helps to cut through all the richness of the meat. It's the perfect dish for entertaining this spring and pairs well with fresh vegetable sides.


More Lamb Recipes:
- Crispy Lentils & Lamb
- Spiced Herbed Lamb Chops
- Lamb Bolognese


Grilled Lamb Loin Chops with Mint-Parsley Sauce:
Ingredients
- 2 1/2 to 3 lbs. bone-in lamb loin chops
- 1 lemon, zested and 2 tbsp. juice reserved
- 3/4 c. tightly-packed mint leaves
- 1/2 c. tightly-packed parsley leaves
- 1/4 c. extra virgin olive oil, plus more for brushing
- 1 tsp. sugar
- 1 garlic clove
- kosher salt
- black pepper
- aluminum foil

Recipe

• An hour before cooking, remove the lamb chops from the fridge and allow to sit at room temperature. Brush both sides of the lamb with olive oil and season with salt and pepper.
• In a food processor, combine the mint, parsley, lemon zest, lemon juice, sugar, and garlic and blend until a paste forms.
• Add in the olive oil and blend until smooth. Set aside.*
• Preheat your grill to high.
• Cook the lamb for 8-10 minutes, turning every 2 minutes, for medium doneness.
• Let the lamb rest, loosely tented with foil, for 10 minutes. Drizzle with the mint sauce and serve the rest on the side.

Serves four-five

*Can be made a day ahead and stored, covered, in a cool, dry place.

Crispy Lentils & Lamb

A one-pot meal full of Mediterranean spices

The worst part about going on vacation is the first day back at work. We got back from a trip to Cancun on Sunday night, only to get up early and spend a long Monday at work weeding through a massive email inbox. I really wanted to make something quick and easy for dinner that night to get back into a routine and detox a bit from the five days of all-you-can-drink-and-eat. This lamb and lentil dish comes from the latest issue of Bon Appetit and only requires one pan and about thirty minutes of time. The lean lamb and lentils are a great source of protein, while the cold cucumber and green herbs add freshness and crunch. There's a great balance between hot and cold, spice and richness, acid and fat. The lamb and spices make the whole house smell good and was a great way to end a long day.


Related Recipes:
- Lamb Burgers with Tzatziki and Feta
- Lentil "Meatballs" with Lemon Basil Pesto
- Lamb & Beef Kofta with Yogurt Sauce


Crispy Lentils & Lamb:
Ingredients
- 1 c. brown or green lentils
- 1/2 lb. ground lamb
- 2 Persian cucumbers, diced
- 2 cloves garlic, peeled and very thinly sliced
- 1 c. plain Greek yogurt
- 1/2 c. fresh parsley or cilantro or both, roughly chopped
- 2-3 tbsp. canola oil
- 1 tsp. red chile flakes
- 1/2 tsp. cumin seeds
- kosher salt
- black pepper
- lemon wedges, for garnish

Recipe

• Add the lentils and 4 c. water to a pot, bring to a boil, then lower to a simmer and cook for 15-20 minutes, or until tender but not mushy. Drain and set aside.*
• Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
• Shape the lamb into a large patty, about 1/4" thick, and season both sides generously with salt and pepper.
• Cook the lamb for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the patty has formed a crispy brown crust. If there's a lot of fat in the pan, drain some off and reserve it.
• Using a spatula, break the patty into bite-size pieces and add in the garlic, red chile flakes, and cumin seeds.
• Cook, stirring often, until the lamb is no longer pink. Transfer the lamb mixture to a plate.
• Add reserved fat or 2 tbsp. canola oil to the skillet and add the cooked lentils and a big pinch of salt and pepper.
• Cook the lentils, stirring once or twice, until they start to get crispy and brown.
• Add the lamb back in and stir to combine. Turn off the heat and stir in the cucumbers and herbs. Check for seasoning.
• To serve, divide the yogurt among four plates and then spoon the lamb and lentils on top. Serve with a squeeze of lemon.

Serves four

*Cooked lentils can be cooked, cooled, and kept in the fridge for several days.

Lamb Bolognese

This rustic bolognese features hearty pieces of vegetables and ground lamb

It's January and many of us are trying to be healthy, but it's also full-on winter and the cold weather mandates some warm and comforting meals. This hearty bolognese is full of chunky vegetables and meaty pieces of pancetta and ground lamb - it's actually more of a ragu than a sauce. After some initial prep work and browning, the bolognese simmers on the stove to develop and concentrate deep meaty flavor. It's actually even better if it's made ahead, and you can easily make up a batch for dinners later in the week or to freeze. I include directions for serving the bolognese with spaghetti, but if you're looking for a healthier option, it would be just as good over polenta.

Note: I love the flavor of the lamb in this bolognese, but you could substitute it with ground beef for a more traditional sauce.


More Bolognese Recipes:
- The Ultimate Bolognese
- Traditional Bolognese
- Weeknight Bolognese


Spaghetti with Lamb Bolognese:
Ingredients
- 1 lb. ground lamb
- 1 lb. dried spaghetti
- 1 c. canned crushed tomatoes
- 3/4 c. beef stock
- 3/4 c. half and half
- 1/4 c. red wine
- 4 tbsp. butter
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2-3 cloves of garlic, minced
- 2 portobello mushrooms, diced
- 3 oz. pancetta, diced
- 3 sprigs of thyme
- fresh nutmeg
- kosher salt
- ground black pepper
- grated parmesan, for serving

Recipe

• Melt the butter in a large heavy pot over medium heat.
• Add in the pancetta and cook for 5 minutes, or until the fat starts to render.
• Add in the onion, carrots, celery, garlic, thyme, and mushrooms and cook for another 7-10 minutes, or until the vegetables soften.
• Turn up the heat to high, add in the ground lamb, and break up into pieces with a wooden spoon. Season with a couple large pinches of salt and pepper.
• Leave the lamb to brown for a few minutes without stirring, then stir and let it continue to brown until the meat is no longer pink.
• Add in the red wine, scraping any bits from the bottom of the pan. Then add in the tomatoes and beef stock and another pinch of salt and pepper.
• Bring the sauce to a boil, lower to a simmer, cover, and cook for at least an hour. Stir occasionally and make sure it doesn't get too dry (add more stock if needed).
• Remove the lid, stir in the half and half, and continue to simmer for another 20 minutes. Check for seasoning and adjust as needed.
• At this point, bring a large pot of water to a boil, season with salt, and a cook the spaghetti according to package instructions.
• Drain the pasta, reserving 1/4 c. pasta cooking water.
• Toss the pasta, pasta water, and sauce together and serve with grated parmesan.

Serves four-six

Lamb & Mushroom Lasagna

This hearty lasagna is full of ground lamb, sauteed mushrooms, and three kinds of cheese

We have a friend who usually watches our cats when we're out of town, and her two favorite things to eat are mushrooms and lamb. As payment for cat sitting, we had her over for dinner and served this meaty, mushroomy lasagna. There are three major components of the lasagna: the meat and mushroom tomato sauce, the herbed ricotta cheese blend, and the noodles. The most time consuming part is making the sauce, but it only takes about thirty minutes and you can even do that a day or two in advance and keep it in the fridge until you're ready to use. I like the ease of using no-boil lasagna noodles, but I quickly soak them in hot water before assembling to make sure they get soft enough to eat. I stack the whole thing high so to have three layers of noodles and five of cheese and sauce. The end result is a bubbling and rich lasagna that's full of sautéed mushrooms, ground lamb, and three types of cheese. Leftovers will keep for days and taste even better the second time around.

Note: You can easily sub ground beef or turkey for the lamb in this recipe.


Related Recipes:
- Short Rib & Spinach Lasagna
- Eggplant & Ricotta Roll-ups with Tomato Sauce
- Corn, Zucchini, & Poblano Lasagna


Ground Lamb & Cremini Mushroom Lasagna:
Ingredients
- 1 lb. cremini mushrooms, chopped into bite-size pieces
- 1 lb. ground lamb
- 1 lb. grated mozzarella cheese
- 1 lb. ricotta cheese
- 1 c. grated parmesan cheese
- 3/4 lb. no-boil lasagna noodles
- 28 oz. can crushed tomatoes
- 6 oz. can tomato paste
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- handful of chopped parsley
- handful of chopped basil
- pinch red chile flakes
- kosher salt
- ground black pepper

Recipe

• Heat a pot or small dutch oven over high heat and add in 1 tbsp. olive oil until just starting to smoke.
• Add half the mushrooms to the skillet and cook, stirring once or twice, until browned, about 4 minutes.
• Remove the mushrooms from the pot and set aside on a plate. Add in more olive oil and the remaining mushrooms and repeat.
• Add in another tbsp. olive oil to the pot and add in ground lamb and a very large pinch of salt and pepper.
• Cook the lamb, breaking it up with a wooden spoon as it cooks, until no longer pink.
• Add in the garlic and cook for 30 seconds.
• Add in tomato paste and stir to combine. Cook for 2-3 minutes until it turns a rusty color.
• Add in crushed tomatoes, the mushrooms, red chile flakes, and a very large pinch of salt.
• Bring the sauce to a boil, lower to a simmer, and cook for 20-30 minutes, or until thickened.
• Preheat the oven to 375F.
• Soak lasagna noodles in a bowl of hot tap water.
• In a bowl, combine ricotta cheese, parmesan cheese, parsley, basil, and a big pinch of salt and pepper.
• To assemble the lasagna, ladle a small amount of the sauce into the bottom of a large baking dish, then top with a layer of noodles, a layer of the ricotta mixture, a layer of the sauce, and a layer of mozzarella. Repeat another three times, ending with a layer of sauce and mozzarella.
• Bake for 30 minutes, or until the cheese is melted and bubbling.
• Cool for 10-15 minutes, then cut into pieces and serve.

Serves eight

Spiced Herbed Lamb Chops

Quick-cooking lamb chops flavored with a Middle Eastern spice rub

It's been way too long since I featured a lamb recipe on this site. These chops, adapted from a recipe on Bon Appetit, are my new favorite way to cook my favorite protein. The lamb marinates for a couple hours in a powerful spicy herb paste made from blending together a bunch of green herbs, dried spices, and onion, before hitting a hot grill. Because the chops are thin and shouldn't be overcooked, it takes less than ten minutes to throw them on the grill, let them rest, and serve them up. They make a great meal alongside couscous and vegetables, and their built-in handle makes them a perfect appetizer at a cocktail party. If lamb isn't your thing, this rub would be great on chicken or fish, too.


Related Recipes:
- Braised Leg of Lamb
- Lemon Garlic Lamb Chops
- Lamb Beef Kofta


Spiced Herbed Lamb Chops:

• Combine 1/4 red onion, 1 handful fresh cilantro, 1 handful fresh mint, 1 handful fresh parsley, 1 tsp. ground cumin, 1 tsp. paprika, 1/4 tsp. garam masala, 1 pinch of salt, and 1 pinch of red chile flakes.
• Rub the paste into 6 lamb rib chops and refrigerate them for at least two hours.
• Preheat a grill to high and let them lamb sit at room temperature for 15 minutes.
• Grill for 2-3 minutes per side, them rest for 5 minutes.

Serves two, easily doubled

Grilled Lamb Burgers with Feta, Tzatziki, & Arugula

Greek-inspired burgers made with ground lamb and a creamy yogurt sauce

If he could, my husband would eat a cheeseburger everyday. I love them too, but I get bored with the same beef patty all the time. So in an effort to switch things up a bit, I made this lamb burger that's influenced by a lot of my favorite Greek flavors. If you don't eat much lamb or you're introducing someone to it for the first time, this is a great gateway dish. The patty is meaty and juicy, and its slightly gamey flavor is balanced by the salty feta, tangy tzatziki sauce, and peppery arugula. The burgers are super quick to prepare and it's easy to double the recipe to feed more people. This burger is a weeknight winner that deserves a spot on the dinner table.


Related Recipes:
- Lamb-Beef Kofta with Yogurt Sauce
- Classic American Cheeseburgers
- Lamb Meatballs with Yogurt Sauce


Grilled Lamb Burgers with Feta, Tzatziki, & Arugula:

• Heat a grill to high.
• Season 1 1/2 lbs. ground lamb with 1 tbsp. kosher salt and 1/2 tbsp. ground black pepper.
• Mix until combined, then divide into quarters and shape into 4 burger patties.
• Brush the burgers lightly with canola oil, then grill for 3-4 minutes per side. During the last minute, grill 4 split burger buns until toasted.
• Remove the burgers and top each with a handful of crumbled feta cheese. Let rest for a few minutes.
• Meanwhile, combine 1 c. Greek yogurt with 1/4 minced preserved lemon,* 1 minced garlic clove, and a handful of chopped fresh dill. Set tzatziki sauce aside.
• To assemble, spread the bottom burger buns with tzatziki, top with burger patties, thinly sliced red onion, handfuls of arugula, and the top bun.

Serves four
*Can substitute the preserved lemon with 1 tbsp. lemon juice and a large pinch of salt.

Lamb Beef Kofta with Yogurt Sauce

Grilled kabobs made with spiced lamb and beef and served with a cool yogurt sauce

I've been seeing kofta, spiced kabobs of ground meat popular in Middle Eastern and Mediterranean cooking, popping up all over the place lately. This is my version that combines lamb and beef with minced onion, fresh herbs, and dried spices. The meat gets shaped into long cylinders, skewered, grilled, and served with a cool yogurt sauce. The flavor is similar to that of a lamb gyro and is great tucked into pita bread or served with couscous or tabbouleh. The meat mixture can even be prepared in advance and kept in the fridge until the grill is ready, making this a great do-ahead dinner for entertaining or busy weeknights. And if you have a well-stocked spice cabinet, the cost of these skewers is super cheap. You'll be grilling these kofta all summer long.


Related Recipes:
- Grilled Lamb Skewers with Feta
- Bahamian Jerk Chicken Skewers with Mango-Avocado Salsa
- Grilled Lamb Sausage with Mixed Green Salad


Lamb Beef Kofta with Dill Yogurt Sauce:
For Sauce

• Combine 1 c. Greek yogurt, 1/4 c. chopped dill, 1 tbsp. minced preserved lemon,* and a pinch of pepper in a bowl.
• Refrigerate until ready to serve.**

For Kofta

• In a mixing bowl, combine 1 lb. ground lamb, 1 lb. ground beef, 1 minced small onion, 2 cloves of minced garlic, 1/2 c. chopped parsley, 1 1/2 tsp. kosher salt, 1 1/2 tsp. pepper, 1 tsp. ground cinnamon, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1/2 tsp. red chile flakes.
• Mix the meat until well combined, then divide into six even portions.
• Mold each portion of meat into a long cylinder around a metal or wooden skewer.
• Refrigerate the meat for at least thirty minutes.
• Preheat grill to high.
• Before grilling, brush each kofta with a little bit of olive oil.
• Grill over high heat for 10-12 minutes, turning every few minutes to hit all four sides.
• Let cool slightly, then divide onto plates and serve with yogurt sauce.

Serves six

*Can substitute with 2 tbsp. lemon juice and a pinch of salt.

**Sauce can be prepared a day in advance.

Three Easy Chicken Recipes

Quick and healthy chicken recipes are the perfect dinner solution for busy weeknights

Chicken breasts and thighs are ideal for weeknight meals because they are inexpensive, readily available, and cook quickly. We usually make chicken for dinner at our house at least once a week, so it's easy to get in a rut with the eating the same dish time after time. One way I switch things up is by using different cuts of chicken - sometimes we have boneless skinless breasts, sometimes we use chicken thighs, and sometimes we keep the bone in. It's an easy way to add variety to your meals and also helps to take advantage of whatever sales your butcher has on chicken at that time. And since chicken isn't the most flavorful meat on its own, I usually try to pair it with a quick sauce or topping to add more flavor. These chicken recipes are some of my favorite weeknight meals from my recipe archive and require no planning ahead. Just pick up the ingredients on your way home from work and you can have a healthy, delicious dinner on the table in well under an hour. Winner winner, chicken dinner.


Tip: Cook double the amount of chicken and repurpose the leftovers into enchiladas or fried rice the next night.


Favorite Quick & Easy Chicken Recipes:

• Oven-Roasted Chicken Breasts with Cilantro Chimichurri - Simple roasted chicken is paired with a fresh and flavorful herb sauce
• Mustard Milanese Chicken - Boneless skinless chicken breasts are coated in tangy mustard breadcrumbs and sauteed until golden and crispy
• Roasted Chicken & Grapes - Toss chicken thighs and red grapes in a pan, place it in the oven, wait 30 minutes, and dinner is ready.

*See the full list of Kitchen Sink Diaries chicken recipes here.

Lamb Stuffed Eggplant

Stuffed peppers and stuffed potatoes are classic comfort foods, but what about stuffed eggplant? I’d never thought of such a dish until recently, but now it’s been popping up in cookbooks and blogs all over. This is my own version (adapted from a recipe in Ottolenghi’s Jerusalem), which incorporates some of my favorite Middle Eastern flavors and some random ingredients I had lying around. The spices, especially the cinnamon, add a really interesting and warming depth of flavor to the filling, while the lamb adds richness and the walnuts add crunch. The eggplant is a great vessel for stuffing things since it absorbs the filling’s flavors like a sponge and is tender enough to eat whole. I served it with a yogurt and tahini sauce, but regular Greek yogurt would be just as good and has a nice cooling effect on the hot (and a little spicy) eggplant.

Lamb & Walnut Stuffed Eggplant:

• Slice two large eggplants in half and place, skin side down, on a large baking sheet.
• Gently score the flesh of the eggplants in a criss-cross pattern, brush lightly with olive oil, and season with salt and pepper.
• Roast eggplants in a 425F oven for 25-35 minutes, or until tender and lightly browned.
• Meanwhile, heat 1 tbsp. olive oil in a large skillet and add in 1 diced onion.
• Cook onion over medium-high heat for 5-8 minutes, or until softened.
• Add in 3/4 lb. ground lamb and place in an even layer in the pan.*
• Season with a large pinch of salt, 1/2 tsp. cumin, 1/2 tsp. cayenne pepper, 1/2 tsp. cinnamon, and 1 tsp. paprika.
• Cook lamb for 5 minutes, or until browned on the bottom, then stir and continue cooking until little pink is left.
• Stir in 1 tsp. tomato paste and a very small pinch of sugar and cook until lamb is completely brown.
• Stir in 1/4 c. chopped walnuts* and 1/4 c. minced parsley.
• Spoon lamb mixture into the eggplant, pressing down to pack as much filling in as possible.
• Return eggplant to the oven and cook for another 15 minutes, or until eggplant is very soft.
• Let cool slightly, then divide onto plates and serve with Greek yogurt.

Serves four

*The key to browning ground meat and developing a lot of flavor is not disturbing it too much. Mash it into one layer and wait to turn it for about 5 minutes.

**Or pine nuts.

Lamb Meatballs with Yogurt Sauce

Spaghetti and meatballs are great, but there are so many types of meatballs out there (nearly every cuisine has their own version) that it’s worth trying something new. This lamb version has tons of great Greek flavors and pairs really well with a creamy herbed yogurt sauce. I like to stuff them into whole wheat pita bread for a healthy sandwich pocket, but you could also roll them into bite-size balls and stick them on toothpicks for an easy party appetizer. It’s a much healthier and unique take on the classic Italian version.

Lamb Meatballs with Yogurt Sauce:

For Sauce

• Combine 1/2 c. Greek yogurt, 1 minced shallot, 1 heaping tbsp. minced dill, and the juice of 1/2 lemon in a small bowl.
• Season with salt and pepper and set aside.*

For Meatballs

• Use the large holes on a box grater to grate 1/2 yellow onion and add to a mixing bowl.
• Add in 1 lb. lean ground lamb, 2 cloves minced garlic, 1 beaten egg, 1/4 c. panko breadcrumbs, 1/2 tbsp. cumin, 1/2 tsp. cayenne pepper, salt, and pepper.
• Use your hands to mix until well incorporated, then roll into balls slightly larger than a golf ball.
• Arrange meatballs on a lined baking sheet and place in a 375F oven.
• Cook for 15-25 minutes, or until just cooked through.
• Let cool slightly, then divide onto plates and serve with the yogurt sauce.

Serves three - four (main course)

Serves eight (appetizer)

*Can be made a day ahead and stored, covered, in the fridge.

Lamb Sausage & Mixed Greens Salad

We live a block away from a great independently-owned grocery store called The Farms that makes a variety of their own sausages. It's a great last minute meal for us (usually I have some hot dog buns in the freezer), but this salad showcases them in a way I've never tasted before. The lamb ones are my favorite and are full of fresh rosemary and spices. Here they're grilled and served warm with a salad full of other local Californian ingredients: goat cheese, pistachios, heirloom tomatoes, and red onion. It's a great late summer meal and the perfect quick dish to throw together any night of the week.


Lamb Sausage & Mixed Greens Salad:
For Dressing

• Mince 1 shallot and combine with 2 tsp. Dijon mustard, the juice of 1 lemon, 1 tbsp. red wine vinegar, salt, and pepper.
• Slowly stream in 1/4 c. olive oil and set aside.

For Salad

• Bring a grill or grill pan to high heat and cook 1/2 lb. fresh lamb sausage for 5-6 minutes per side, or until golden and crisp outside and just cooked through.
• Let sausage cool for 10 minutes, then cut into thick slices.
• Meanwhile, toss together 8 oz. mixed greens, 1/4 c. roasted pistachios, 1/2 thinly sliced red onion, and 1 diced heirloom tomato.
• Mix in the dressing until your liking and season with salt and pepper.
• Mound salad onto a large platter, sprinkle with 4 oz. crumbled goat cheese and arrange sausage around the salad.

Serves two-three (main course)
Serves six (side dish)

Grilled Lamb Skewers

Skewers and kabobs are a great, easy way to entertain during the summer. The clean-up is virtually non-existent (no pots and pans to wash) and the built-in handle of the wooden sticks make this an ideal grab-and-go or cocktail party food. This lamb version is full of rich flavor and is a unique alternative to barbecue or teriyaki chicken. Just make sure to plan to make this a day ahead so that the marinade will get a chance to really flavor the meat. Once you’re ready for dinner, the lamb just needs a few minutes on a hot grill until it's ready to be enjoyed.

Grilled Lamb Skewers:

• Cut 1 lb. boneless leg of lamb into bite-size cubes and place in a plastic resealable bag.
• Add in 1/4 c. white wine, 1/4 c. olive oil, 4 cloves minced garlic, 2 tsp. salt, 2 tsp. sugar, 2 tsp. whole grain mustard, a handful of fresh thyme, and 1 tsp. crushed red chili flakes.
• Close up the bag and put in the fridge to marinate overnight, turning once or twice.
• Twenty minutes before cooking, pre-heat a grill to high and remove the meat from the fridge.
• Slide the lamb onto skewers* and place on the grill for 4-5 minutes per side.
• Remove and let rest for 5 minutes, then garnish with a sprinkle of fresh herbs and feta cheese.**

Serves two - four

*If using wooden skewers, soak in water for a few minutes to prevent burning.

**Optional, but highly recommended.

Indian Carrot & Lamb Salad

I saw this recipe on an old episode of Jamie at Home and it’s been stuck in my head ever since. It has a lot of ingredients I love: lamb, carrots, Indian spices, but the whole combination is super original and exciting. The star of the show is the raw carrot salad, so I picked up some heirloom varieties at the farmer’s market (although you can use regular orange carrots as long as they are fresh and flavorful) and shaved them with a vegetable peeler into thin ribbons. The salad would make a great side dish on its own, but adding the crispy ground lamb and a dollop of Greek yogurt really rounds out the meal into an interesting entrée. It’s a great way to experiment with new flavors and will certainly add some color to your standard weeknight dinner plans.

Indian Carrot & Lamb Salad:
For Dressing

• Combine the juice and zest of 1 lemon, 1 tsp. ground cumin, 1 tsp. ground fresh ginger, and 4 tbsp. olive oil in a small bowl.
• Season well with salt and pepper and set aside.

For Salad

• Trim the tops off of 3 bunches (about 24 total) heirloom carrots,* peel and discard outer skin, and then continue peeling carrots to form long, thin ribbons.
• Meanwhile, add a thin layer of olive oil to a skillet and cook 3/4 lb. ground lamb until no longer pink.
• Add 2 tsp. garam masala** to the lamb, season with salt, and continue cooking until lamb is brown and crispy.***
• Toss the carrots with the dressing, 1/2 very thinly sliced onion, and 1 large handful of fresh, chopped cilantro.
• Divide some of the ground lamb onto plates, then top each plate with some of the carrot salad and a dollop of plain Greek yogurt.
• Serve with toasted naan bread, if desired.

Serves two - three

*About 1 lb. total of carrots.
**An Indian spice found in most grocery stores.
***My lamb was very lean, but if you have a lot of fat in yours then drain most of it out before serving.

Lemon & Garlic Lamb Chops

Now that we rolled our clocks forward, I feel like spring has really sprung. I celebrated with lots of new veggies from our farmer’s market, some bright orange tulips to brighten up our bedroom, and grilled lamb chops. Lamb is such a spring-time food (perfect for an upcoming Easter meal) and stands up really well to a simple but flavorful lemon-garlic marinade. I like to marinate the meat overnight and then quickly grill it right before serving. I paired it with tabbouleh and drizzled some store-bought tzatziki sauce on top for a Mediterranean-inspired meal, but it would also be great alongside some roasted new potatoes or baby vegetables.

Lemon & Garlic Lamb Chops:

• Combine the juice of 2 lemons, the lemon halves, 1/4 c. olive oil, 4-5 large chopped garlic cloves, 1 tbsp. dried herbs,* salt, and pepper in a large resealable bag.
• Add in 1 lb. double-cut lamb chops (about 4 total), seel the bag, and place in the fridge overnight.**
• Remove the lamb from the marinade and scrape off any large clinging pieces of garlic.
• Season lightly with salt and pepper and let sit at room temperature for 30-60 minutes.
• Grill chops for 4 minutes a side on a hot grill, or until cooked to your liking.
• Let rest for 10 minutes, then divide onto plates and drizzle with tzatziki sauce (optional).

Serves two
*I used these. You can also use any fresh herbs you have on hand.
** Or less, if you don't have time. Turn the meat occassionally to make sure the marinade gets distributed evenly.

Lamb Burgers

I received this great balsamic onion relish over Christmas and have been wanting to make something to showcase it ever since. Burgers seemed like the perfect pairing, but I made the patties out of ground lamb rather than the standard beef burger. Lamb has a stronger flavor than beef and stands up nicely to the sweet and tangy onions and blue cheese (which I had left over from this recipe). I like cooking them on a grill, but if you don’t have one available to you this winter, you can always use a grill pan or skillet and adjust the cooking time as necessary. Either way the end result will be a delicious, nostalgic taste of summer to get you through these chilly months.


Lamb Burgers with Balsamic Onions & Blue Cheese:

• Combine 3/4 lb. ground lamb,* 1 tbsp. minced red onion, 1/2 tbsp. olive oil, the leaves from 6 sprigs of thyme, salt, and pepper.
• Divide mixture in half and flatten into patties. Let patties stand at room temperature for 30 minutes.
• Grill burgers on a hot grill for 5 minutes per side and grill two whole-wheat buns for 1-2 minutes per side.
• Top burgers with blue cheese crumbles and tent with foil. Let rest for 5 minutes.
• Place burger on buns and top with balsamic onions** and a handful of arugula.

Serves two

*I used 85% lean ground lamb.
**If you don't have balsamic onion relish, just saute 1 sliced onion with a little olive oil, salt, pepper, and balsamic vinegar.

Braised Balsamic Lamb Shanks

L.A. has been cold and rainy, making it the perfect backdrop for more braised meat goodness. This time I tried my hand at this recipe for lamb shanks that I stumbled across on Tastespotting (never heard of it? Prepare to spend your next two hours browsing the site). I was a bit hesitant that the sauce would be too sweet from the reduced balsamic vinegar and brown sugar (and in fact I cut out a little bit of sugar in my version), but it paired very nicely with the rich, gamey lamb. I actually think this is my favorite braised dish yet, as the sauce forms a really delicious glaze and the meat was melt-in-your-mouth tender. This is a definitely must-make this winter, whether you’re staying in and watching the rain fall or hosting a holiday dinner for your friends. Make sure to pair it with some mashed potatoes or polenta to soak up all that rich sauce.

Braised Balsamic Lamb Shanks:

• Heat 2 tbsp. olive oil in a large dutch oven until very hot.
• Season 3 lb. lamb shanks (about 3 shanks total) with salt and pepper and brown for 4-5 minutes on both sides. Remove and transfer to a plate.
• Add 2 chopped onions and 1 tbsp. butter to the dutch oven and cook for 10-15 minutes, or until soft and starting to caramelize.
• Pour in 1/2 c. red wine and cook for another 5 minutes, making sure to scrape the bits from the bottom of the pan.
• Add in 1 1/2 c. beef stock, 1/2 c. balsamic vinegar, 2 1/2 c. port and 2 tbsp. brown sugar and bring the mixture to a boil.
• Reduce the heat to low and add in a handful of fresh thyme and the lamb shanks.*
• Cover the pot and cook for 2 1/2 - 3 hours, turning the lamb every hour or so.
• Remove the lamb from the pot and divide onto plates.**
• Discard the thyme and skim the fat from the top of the sauce.
• Spoon sauce over lamb and serve.

Serves three - four

*Lamb won't be completely submerged in the liquid, but will still cook evenly if turned every hour.

**Or shred the meat and add to pasta, make tacos, etc. This will stretch the meat to feed more people.

Spaghetti with Lamb Ragu

The leg of lamb I made this weekend is truly the gift that keeps on giving, and after a few days of leftovers (like these lamb tacos) we decided to invite our friends over for dinner to help us finish it off completely. I made a lamb ragu (inspired by the pork ragu I made this spring), and I was amazed by how much flavor I was able to get in the sauce after cooking it for less than an hour. When my guests came in the whole house smelled like I had been cooking all day, but I had really just kept the pan on a simmer while my boyfriend and I watched TV. It was an impressive meal made from leftovers and tasted even better after a few glasses of red wine.


Spaghetti with Lamb Ragu:

• Heat 1 1/2 tbsp. of olive oil in a large skillet over medium heat.
• Add in 1 finely diced yellow onion and cook for 8-10 minutes, or until soft and translucent.
• Add in 3 minced cloves of garlic, 1 tbsp. tomato paste, and 1 tbsp. fresh oregano leaves and cook for another 1-2 minutes.
• Add in 1 1/2 lb. of cooked leg of lamb, shredded and chopped into bite-size pieces.*
• Add in a 28 oz. can of crushed tomatoes** and season with salt and pepper.
• Bring the sauce to a boil, then lower the heat and simmer for 30-45 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Cook 1 lb. of spaghetti*** 1-2 minutes before al dente, then drain and reserve 1/2 c. pasta cooking water.
• Add the pasta and some of the water to the pan with the sauce and toss for 1-2 minutes.
• To serve, divide into bowls and top with grated Parmesan cheese.

Serves six - eight
*Can be substituted for any cooked, shredded meat such as beef or pork.
**Preferably San Marzano. You can also buy whole canned tomatoes and crush them by hand.
***Can be substituted for any shape of pasta.

Lamb Carnitas Tacos

Leftover leg of lamb gets transformed into these spicy carnitas-style tacos

So I’m not sure what was more delicious, the braised leg of lamb I made the other night or these lamb carnitas tacos I made with some of the leftovers. Even though I used the same meat and sauce as the night before, the Mexican seasonings and condiments completely transformed the dish into something new and different. The lamb had a great spicy kick from the chipotle pepper and adobo sauce, which was complemented really nicely by the cool guacamole and sweet caramelized onions. I also added a Greek twist to the tacos with some feta cheese that I had leftover from dinner last week. The lamb would also be great rolled into enchiladas or stuffed into a quesadilla.

Related Recipes:
- Salmon Tacos
- Pork Carnitas
- Crispy Ground Beef Tacos

Spicy Lamb Carnitas Tacos:

• Heat 1 tbsp. canola oil in a large pan and add in 1/2 of a thinly sliced yellow onion.
• Cook the onion on medium-low heat for 10 minutes, or until very soft but not brown.
• Increase the heat and add in 2 cloves of minced garlic.
• Cook the garlic for a minute, then add in 3/4 lb. of cooked, shredded, leg of lamb.*
• Pour in 1/4 c. sauce from the lamb,** 1 tbsp. adobo sauce, and 1 whole chipotle pepper.***
• Cook for 5 minutes, or until the meat is warm and most of the sauce has thickened to coat the meat.
• Meanwhile, warm 4 corn tortillas in the microwave or a dry pan.
• To make tacos: place tortilla on a plate, top with the lamb, crumbled feta, and guacamole.
• Serve with limes.

Makes four - five tacos
*From this recipe. Can also make this with shredded chicken, beef, or pork.
**The leftover sauce might have solidified but will melt in the pan. Can be substituted with chicken or beef broth.
***From a can of chipotle peppers in adobo sauce.

Braised Leg of Lamb

I was watching an old episode of Food Network's Barefoot Contessa and came across her recipe for four hour lamb. Lamb is my all-time favorite meat, and this recipe looked so delicious with fall-off-the-bone-tender leg of lamb simply braised in white wine and herbs. It's a huge cut of meat to make in my two-person* household, but I decided to splurge and then re-create different dishes with the leftover meat for the rest of the week. Braising it warmed the whole house and made it smell delicious. Make sure to take advantage of both the meat and the leftover sauce when planning your leftovers.


Braised Leg of Lamb:

• Very liberally season a 6 1/2 lb. bone-in leg of lamb with salt and pepper.
• Meanwhile, heat 2 tbsp. of olive oil in a large dutch oven.**
• Add the lamb and sear for 5-6 minutes on both sides, or until a dark brown crust forms.
• Remove the lamb and place on a plate.
• Add 1 bottle of dry white wine and 2 c. of water to the pot, scraping all the brown bits from the bottom of the pan.
• Add in the cloves (skins still on) from 2 heads of garlic, 1 handful of fresh rosemary, and 1 handful of fresh thyme.
• Put the lamb back in the pot, then cover the dutch oven with a lid and place in a 300°F oven.
• Cook the lamb for 4 hours, basting every hour and flipping the meat over halfway through.
• Remove the meat from the pot and place on a plate. Cover with foil and rest for 10-15 minutes.
• Strain the braising liquid into a pot and discard the solids. Skim the fat off the top of the liquid.
• Boil the braising liquid for 10-15 minutes.
• To serve, pull the meat apart with two large spoons and divide onto plates. Spoon sauce on top.

Serves eight - ten
*Four if you include the kitties.
**Measure your pot before buying the lamb. If the leg is too long, have the butcher separate the shank and tie them together.

Rosemary Grilled Lamb Loin Chops

I love lamb, but I usually stick to grilling rib chops (seen here and here). However, I couldn't get my usual cuts of meat when I was on vacation, so I tried my hand at making lamb loin chops. I marinated them all day in red wine, balsamic, and rosemary - they would have been even better marinated overnight - and then quickly cooked them over a hot grill. The end result was juicy, flavorful, and just as good as my usual recipe. The only thing I missed was eating them off the bone with my hands.


Grilled Lamb Loin Chops with Red Wine & Rosemary:

• Combine 1 c. red wine, 1/2 c. olive oil, 1/2 c. balsamic vinegar, 2 tbsp. chopped rosemary, and 2 chopped garlic cloves in a large, resealable container.
• Add in 6 lamb loin chops* and marinate for at least 6 hours.
• Remove chops from marinade, pat dry, and season with salt and pepper.
• Grill over high heat for 3-4 minutes per side.
• Let lamb rest for 5-10 minutes before eating.

Serves six
*About 1 inch thick.