Lamb Archives - Craving Home Cooked

Roast Leg Of Lamb

Joanna Cismaru — Thu, 09 Apr 2020 17:54:20 +0000

Roast Leg of Lamb – A fool proof recipe, requiring only a handful of ingredients! Perfectly tender and succulent leg of lamb, seasoned and roasted to perfection.

This recipe for roast leg of lamb doesn’t require much time, effort or ingredients at all! You’ll get extremely tender, divine lamb – every time. It’s easy and fool-proof, even for beginners! Elevate your dinner table, whether it’s for a weeknight meal, special occasion or even for an Easter supper that will really live up to the occasion.

If you haven’t cooked a leg of lamb before, don’t be intimidated. I know it may seem like a daunting task, but with a short list of ingredients and minimal prep – this recipe will have you cooking lamb like a pro in not time! This dish is much easier to make than you think and sure to impress.

Ingredients

Keep scrolling down to the printable recipe card for a FULL list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Lamb – Leg of lamb, bone-in, trimmed of fat.
Garlic – Fresh is best! Minced.
Olive Oil – Can be substituted with vegetable oil, sunflower oil, safflower oil or avocado oil.
Herbs – We are using fresh rosemary and thyme for this leg of lamb! Chopped.
Salt & Pepper – To taste.

How to make roast leg of lamb

Preheat Oven – Preheat the oven to 350 F degrees. Lightly oil a roasting pan.
Prep the Lamb – Pat the leg of lamb dry with paper towels and score the fat by making shallow cuts with the tip of a sharp knife.
Make Herb Mixture – Combine the garlic together with the olive oil, rosemary, thyme, salt and pepper.
Coat Lamb in Mixture – Place the lamb in the middle of the prepared roasting pan and rub the garlic mixture all over the leg. Place it fat side up.
Roast – Place the roasting pan in the oven and cook for 1 hour and 30 minutes to 1 hour and 45 minutes or until the internal temperature reaches 130F°.
Rest and Serve – Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare). Serve.

What to serve with your roast leg of lamb

The flavor and tenderness of lamb make it a phenomenal dinner option for any night of the week, but what really comes to mind when I think of serving a succulent roast leg of lamb is the word special – so you’ll want to make sure you have adequate side dishes to match. Try a few of these delicious options!

You can even pair your lamb with an herbaceous chimichurri or garlic and mint sauce to really brighten the dish. However you choose to serve your lamb, it will truly be a memorable meal.

Storing leftovers

To maximize the quality of your leftover leg of lamb, store in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap and place in the fridge. Properly stored, your lamb will last 3 to 4 days.

Want to elevate your dinners even more? Try these recipes!

Roast Leg Of Lamb

Roast Leg of Lamb – A fool proof recipe, requiring only a handful of ingredients! Perfectly tender and succulent leg of lamb, seasoned and roasted to perfection.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 249kcal

Author Joanna Cismaru

Equipment

16-Inch Roasting Pan with Rack

Ingredients

5 pound leg of lamb bone-in, trimmed
6 cloves garlic minced
1 tablespoon olive oil
2 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
1 tablespoon salt
1/2 teaspoon black pepper

US Customary – Metric

Instructions

Preheat the oven to 350 F degrees. Lightly oil a roasting pan.
Pat the leg of lamb dry with paper towels and scroe the fat by making shallow cuts with the tip of a sharp knife.
Combine the garlic together with the olive oil, rosemary, thyme, salt and pepper.
Place the lamb in the middle of the prepared roasting pan and rub the garlic mixture all over the leg. Place it fat side up.
Place the roasting pan in the oven and cook for 1 hour and 30 minutes to 1 hour and 45 minutes or until the internal temperature reaches 130F°.
Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Notes

To maximize the quality of your leftover leg of lamb, store in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap and place in the fridge. Properly stored, your lamb will last 3 to 4 days.

Nutrition

The post Roast Leg Of Lamb appeared first on Craving Home Cooked.

Shepherd’s Pie

Joanna Cismaru — Sun, 09 Feb 2020 23:20:41 +0000

This easy Shepherd’s Pie is a traditional Irish dish consisting of delectable ground lamb amidst beautifully flavored veggies. Topped with a creamy, dreamy layer of mashed potatoes and baked to perfection. Classic comfort food, made easy.

In the mood for some comfort-food? Shepherd’s pie is your answer! This meaty and savoury comfort-food classic has everything you need. Mouthwatering ground lamb mixed with delicious veggies topped with, my favourite part – mashed potatoes. I’m already hungry just thinking about it!

In under an hour, you can have this scrumptious meat pie on your table, ready to be devoured. Whether you’re feeding your family, guests or just yourself – Shepherd’s pie is easy, filling and perfect for anytime of the year, especially on those chilly fall or winter nights.

What is Shepherd’s Pie?

Shepherd’s pie, also known as “cottage pie” (when made with beef) is a crustless meat pie with a mashed potato topping.

Shepherd’s pie has a plethora of variations, but the defining ingredients are ground red-meat (usually lamb or beef) cooked in a gravy or sauce. Onions and other vegetables – typically; peas, carrots and sometimes celery are added and then finally, it is topped with a layer of mashed potatoes before baking. For added oomph Shepherd’s pie can also be topped with cheese to create a layer of melty goodness.

Ingredient Notes

For Mashed Potatoes:

Potatoes – I find that Russet or Yukon gold work best, peeled and cut into 1 inch cubes.
Butter – I used unsalted, softened.
Half and Half – You can replace with one tablespoon of melted butter plus enough milk to equal 1/2 cup. Sour cream will work as a substitution as well.
Salt and Pepper – To taste.

For Meat Filling:

Olive Oil – Vegetable oil, sunflower oil, safflower oil or avocado oil can be used as substitutions.
Onion – I used a large onion, chopped.
Carrot – Peeled and chopped.
Garlic – Fresh is best! Minced.
Lamb – I used ground lamb – you can replace with beef or other protein if you’d like.
Salt and Pepper – To taste.
Flour – I used all purpose.
Beef Broth – I always use a low sodium or no sodium added broth.
Worcestershire – If you don’t have any, you can substitute soy sauce or hp sauce – though the flavor might be a tad different.
Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
Corn – Frozen kernels, you can use fresh if you’d like.
Peas – Frozen, you can use fresh if you’d like.

How to Make Shepherd’s Pie

Make Mashed Potatoes – Cook the potatoes in boiling water until tender. Drain and add them to a large bowl. Add butter and mash until smooth. Add the half and half, salt, pepper and mash again until smooth.
Preheat Oven – Preheat your oven to 400°F.
Make the Filling: Add olive oil to a large skillet and heat over medium-high heat. Add the onion, carrots and sauté. Stir in garlic and sauté. Add the ground lamb, salt, pepper and cook until no longer pink. Sprinkle the meat with flour and stir everything to coat ingredients.
Finish the Filling: Add the beef broth, Worcestershire, Italian seasoning and stir. Bring to a boil then reduce to a simmer, cover and cook until sauce thickens. Add the corn and peas to the mixture.
Assemble the Pie: Spread the meat mixture evenly in a casserole dish. Top with mashed potatoes.
Bake the Pie: Transfer the casserole dish to the oven and bake until potatoes begin to brown. Let cool before serving. Garnish with parsley and serve.

Can I Make This in Advance?

Yes! Shepherd’s pie can be made a day in advance – making dinner prep a breeze. You can prep and assemble the pie the day before and store it in the fridge. Another tip – let it come to room temperature 30 minutes before baking! Voila, dinner made easy!

How to Serve It

There are tons of options to serve with your Shepherd’s pie! It is quite a hearty meal on its own, but it’s awesome served with a side of fresh or roasted veggies, something starchy like a homemade biscuit or even a salad! I like to enjoy mine with a cup of tea, simple and delicious.

I’ve listed a few options below if you want to add something else to your meal!

Broccoli & cauliflower
Green beans
Butternut squash
Roasted beets
Dinner rolls
Baked Beans
Butter Biscuits

How to Store Leftovers

Your shepherd’s pie will be keep for around 3 – 5 days in the fridge. Cover with aluminum foil or plastic wrap and store immediately after serving. Leaving your food out for more than an hour will cause bacteria growth.

Can you freeze your leftovers? Absolutely! Wrap leftovers tightly with aluminum foil, plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will keep for about 4 to 6 months.

More Comforting Recipes To Try:

Shepherd’s Pie

This easy Shepherd's Pie is a traditional Irish dish consisting of delectable ground lamb amidst beautifully flavored veggies. Topped with a creamy, dreamy layer of mashed potatoes and baked to perfection. Classic comfort food, made easy.

Course Dinner

Cuisine Irish

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 436kcal

Author Joanna Cismaru

Equipment

Ingredients

Potatoes

1 1/2 pounds potatoes such as Russet or Yukon gold, peeled and cut into 1 inch cubes
4 tablespoon butter softened
1/2 cup half and half
3/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste

Meat Filling

2 tablespoon olive oil
1 large onion chopped
2 large carrots chopped
4 cloves garlic minced
1 1/2 pounds ground lamb
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
2 tablespoon all-purpose flour
1 cup beef broth low sodium
1 teaspoon Worcestershire sauce
1 tablespoon Italian seasoning
1/2 cup frozen corn kernels
1/2 cup frozen peas

US Customary – Metric

Instructions

Make mashed potatoes: Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the half and half, salt pepper and mash a bit a more until smooth.
Preheat the oven to 400°F. Place the oven rack in the middle position.
Make filling: Add the olive oil to a large skillet and heat over medium-high heat. Add the onion, carrots and saute for 3 to 4 minutes or until the onion becomes translucent. Stir in the garlic and saute for another 30 seconds or until aromatic. Add the ground lamb, salt, pepper and cook for 3 minutes, until no longer pink and browned. Sprinkle the meat with the flour and stir everything so the flour coats the meat.
Finish the filling: Add the beef broth, Worcestershire, Italian seasoning and stir to combine. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes until the sauce thickens. Add the corn and peas to the lamb mixture.
Assemble the pie: Spread the meat mixture evenly into a 9×13 inch casserole dish. Top with mashed potatoes and smooth with a spoon. Take a fork and rough up the top a bit.
Bake the pie: Transfer the casserole dish to the oven and bake for 25 minutes or until the potatoes begin to brown. Let the casserole cool for 10 minutes before serving, garnish with parsley and serve.

Notes

Your shepherd’s pie will be keep for around 3 – 5 days in the fridge. Cover with aluminum foil or plastic wrap and store immediately after serving. Leaving your food out for more than an hour will cause bacteria growth.
To freeze, wrap leftovers tightly with aluminum foil, plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will keep for about 4 to 6 months.

Nutrition

The post Shepherd’s Pie appeared first on Craving Home Cooked.

Herb Crusted Rack Of Lamb

Joanna Cismaru — Wed, 17 Apr 2019 03:00:26 +0000

This juicy and flavorful Herb Crusted Rack of Lamb recipe is perfect for entertaining guests, yet easy enough to treat yourself to on a weeknight. This step-by-step guide will give you the perfect lamb every time!

For me, lamb is such a great main to serve for special dinners. This rack of lamb looks absolutely gorgeous, but takes up minimal prep and cook time. Spend more time with your guests and less time slaving away in the kitchen!

Some people complain about the gamey flavor of lamb, but I’m convinced they just haven’t tried it done right. These gorgeous fresh herbs complement the meat perfectly to create an irresistible flavor.

Ingredients You Need for Herb Crusted Rack of Lamb

Keep scrolling for the full recipe and ingredient amounts.

For this recipe you will need:

Rack of Lamb – I use a 1 ½ lb rack, frenched. Approximately 8 ribs.
Salt & pepper – Use as much or as little as you like. I prefer to season the rack generously!
Vegetable oil – Vegetable oil has a much higher smoke point than olive oil, which makes it perfect for high-heat searing.

For Herb Coating

Garlic – I always say, the more garlic the merrier. You can use as much or as little garlic as you’d like!
Fresh Herbs – I used parsley, thyme and rosemary. Since these herbs really make up the flavor in this recipe, I highly suggest using fresh over dried.
Salt & pepper – Since the lamb itself will be seasoned, you can season delicately to reduce the sodium content.
Olive oil – You only need a little bit- just enough for the herb mixture to stick to the lamb.

What Is Frenched Lamb?

When you “french” lamb, that means the bones of the roast have been trimmed of any meat, fat, and membrane for a clean look. When there is too much tissue on the bones, they’ll come out of the oven looking charred. By using frenched lamb they will stay nice and white. Regardless of whether or not you french the lamb, the flavor of the meat won’t be impacted. You can ask your butcher to do this!

How to Make Herb Crusted Rack of Lamb

Prepare the herb mixture: Preheat the oven to 450F. Stir together garlic, herbs, salt, pepper, and oil.
Sear the meat: Pat lamb dry and season the meat generously with salt and pepper. Coat the meat with your prepared herb mixture. Heat a large skillet over high heat for about 2 minutes. Add the oil, then sear the meat of your rack on all sides.
Roast: If you aren’t using an oven proof skillet transfer the rack to a small roasting pan. Roast the lamb on the middle rack of your oven for 15 minutes. Cover it loosely with foil, then roast for another 5-10 minutes or until an instant-read thermometer inserted into the thickest part of the roast reads 125F.
Serve: Let the lamb rest covered for 10 minutes. This will allow the temperature to rise to medium rare, 130F. Cut lamb chops by slicing between the bones. Serve 2-3 chops per person.

How To Check For Doneness

Lamb, much like beef can be cooked to different temperatures for different cuts. Lamb is most often cooked rare or medium rare.

Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that’s not touching the bone. Use the below temperatures to cook it to your liking:

Rare – 115 F to 120 f
Medium-rare – 120 F to 125 F
Medium – 130 F to 135 F
Medium-well – 140 F to 145 F
Well done – 150 F to 155 F

Some Tips

Make sure your skillet is hot enough: The key to a good rack of lamb is creating a solid sear to hold all those juices in. Let your skillet hang out on the heat for a few minutes at least. This will also ensure your herb mixture sticks to the lamb rather than the skillet.

Try different flavor combos. Love oregano, mint or basil? Don’t be afraid to toss them in and try new combinations. This recipe is a great base to build flavor. Go ahead and use up whatever herbs you have on hand and try out bold new flavor combinations!

Don’t go overboard with herbs: The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it. Whichever combination of herbs you use, make sure it adds up to 1/3 cup in total.

Let your lamb rest. Like any other meat, lamb needs to rest before cutting or the juices will all run out and you’ll be stuck with dry meat. Give it at least 10 minutes so that the residual heat tapers off and your meat re-absorbs all those juices.

How To Serve Rack Of Lamb

I served this rack of lamb with potatoes! Whether they’re roasted or mashed, you can’t go wrong. You can also serve it with roasted veggies, polenta, or rice.

How to Store Leftover Lamb

Refrigerate your lamb in an airtight container for 3 to 4 days. If you choose to freeze it, I would slice it up first for easier thawing. Keep in mind that when you reheat leftover lamb, you’ll end up cooking it more. Medium-rare lamb will end up more medium-well after being reheated.

Did You Love This Simple Recipe? Try These!

Herb Crusted Rack Of Lamb

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Resting time 15

Total Time 35

Servings

Calories 540kcal

Author Joanna Cismaru

Ingredients

1 1/2 pound rack of lamb frenched, 8-rib
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1 teaspoon vegetable oil

For Herb Coating

4 cloves garlic minced
1/4 cup parsley fresh, chopped
1 teaspoon thyme fresh, chopped
1 teaspoon rosemary fresh, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon olive oil

US Customary – Metric

Instructions

Prepare the herb mixture: Preheat the oven to 450F. Stir together garlic, herbs, salt, pepper, and oil.
Sear the meat: Pat lamb dry and season the meat generously with salt and pepper. Coat the meat with your prepared herb mixture. Heat a large skillet over high heat for about 2 minutes. Add the oil, then sear the meat of your rack on all sides.
Roast: If you aren’t using an oven proof skillet transfer the rack to a small roasting pan. Roast the lamb on the middle rack of your oven for 15 minutes. Cover it loosely with foil, then roast for another 5-10 minutes or until an instant-read thermometer inserted into the thickest part of the roast reads 125F.
Serve: Let the lamb rest covered for 10 minutes. This will allow the temperature to rise to medium rare, 130F. Cut lamb chops by slicing between the bones. Serve 2-3 chops per person.

Notes

Rare – 115 F to 120 f
Medium-rare – 120 F to 125 F
Medium – 130 F to 135 F
Medium-well – 140 F to 145 F
Well done – 150 F to 155 F

Nutrition

The post Herb Crusted Rack Of Lamb appeared first on Craving Home Cooked.