Garden Spring Lamb Recipes

ITALIAN SPRINGTIME LAMB

Steps:

• For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
• Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins.
• Preheat the oven to 350 degrees F.
• Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher's twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt.
• Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing.
• While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle.
• Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.

SPRING LAMB IN HERBS

Steps:

• Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
• Coarsely chop cilantro leaves and tender stems (you'll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you'll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you'll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
• Roll out a piece of foil that's more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4-4 1/2 hours. (It's important that you don't open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
• Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
• Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
• Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.

GARDEN SPRING LAMB

Steps:

• Cut lamb into small, half-inch cubes. Toss with salt and pepper to taste and set aside for an hour or so.
• In a heavy casserole, melt butter then add oil. Brown the lamb, a few pieces at a time, removing to a platter as they are done.
• When lamb is done, remove casserole from heat and stir in flour to make a thick paste. Return to heat and gradually add half the stock, stirring continuously. When sauce is smooth, add garlic.
• Place parsley and chervil between bay leaves and tie the packet with a thread. Return lamb to pot with herb packet and any juices that have collected. Cover and simmer gently 1 hour.
• Meanwhile, scrub vegetables, peeling turnips, onions and carrots, if desired. (If using scallions, trim roots and cut off tops, leaving an inch or so of green.) Add vegetables to lamb after first hour of cooking. Add remaining stock, cover and cook 45 minutes more. Add peas and cook another 5 minutes, or until peas are tender. Turn into a hot serving dish and serve immediately.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.

RACK OF SPRING LAMB WITH ROASTED GARLIC

Steps:

• Preheat an oven to 400°F.
• Discard the excess papery skin from the garlic heads and place in a small baking dish.
• Drizzle with 1/2 Tbs.
• of the olive oil and the water.
• Cover with aluminum foil and bake until soft, about 45 minutes.
• Let cool slightly.
• Leave the oven set at 400°F.
• Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
• Whisk in the remaining 2 Tbs.
• olive oil, the mustard, lemon juice and 1/2 tsp.
• each salt and pepper.
• In another bowl, season the bread crumbs with salt and pepper.
• Lay the racks of lamb in a roasting pan side by side and fat side up.
• Roast for 10 minutes.
• Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
• Then spread the bread crumb mixture over the garlic mixture.
• Drizzle with the melted butter and return the lamb to the oven.
• Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
• Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
• Preheat a broiler.
• Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
• Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
• To serve, place the racks on a cutting board and slice between the ribs.
• Arrange 2 or 3 ribs on each warmed individual plate.

SPRING LAMB WITH BABY GREENS

Steps:

• Preheat the oven to 375 degrees. Steam two-thirds of the spinach for a few minutes, or until it is just wilted. Rinse under cold running water. Squeeze out all of the excess water and chop coarsely. Put the chopped spinach in a large bowl, add the rest of the stuffing ingredients and mix well.
• Steam the remaining spinach leaves along with the dandelion leaves and chicory until barely wilted. Rinse under cold running water until cool. Pat dry and set aside.
• Lay the leg of lamb, fat side down, on a flat surface. Spread the stuffing over the meat. Starting with the smallest end, roll up the meat lengthwise like a jellyroll. Tie it tightly with butcher's string.
• Heat the oil in a large cast-iron skillet over medium-high heat until it is hot. Carefully put the lamb in the skillet and sear it on 4 sides, about 4 minutes per side, until golden brown all over.
• Lower the heat, take the leg out of the pan and set it aside. Gently scrape any burned pieces or fat from the bottom of the pan and discard. Add the vinegar and wine. Bring the liquid to a boil and simmer until it reduces to 1/4 cup, about 3 minutes. Add the chicken broth and apple cider. Put the lamb back into the skillet. Drape the greens on top of the meat, crosswise. Lay the remaining greens in the bottom of the pan. Set the pan in the oven and roast the lamb for 30 minutes, basting continually.
• Turn the lamb over, add the parsnips to the skillet and continue to roast for an additional 20 minutes. Test for doneness by inserting a meat thermometer in the large end of the leg. The thermometer should read 125 degrees for rare meat, or 130 degrees for medium rare. Let the lamb rest for at least 20 minutes before carving. Keep the greens and parsnips warm and serve alongside the sliced lamb.

HERB GARDEN MARINADE FOR LAMB

Steps:

• Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
• Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
• When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.