Roast Baby Lamb Food

LAMB BABY FOOD

Steps:

• Place the lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off the bone, 45 minutes to 1 hour.
• Transfer lamb and 16 ounces cooking liquid to 2 separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
• Skim off any solidified fat from the chilled cooking liquid and discard.
• Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to the meat and process until a fine, even texture is achieved, adding more liquid as needed.

ROAST LEG OF BABY LAMB

Steps:

• Cut small slits in the lamb, inserting garlic cloves into the slits. Rub the lamb lightly with olive oil, wrap with plastic wrap and refrigerate several hours or overnight.
• Bring the lamb to room temperature. Preheat the oven to 400 degrees. Season the lamb with salt and pepper, rubbing seasonings into the flesh. Pour a thin film of olive oil into a heatproof roasting pan, gratin dish or ovenproof skillet. Place on top of the stove over medium heat. Brown the lamb, turning carefully once or twice, until golden on all sides, 10 to 15 minutes. Scatter lamb bones around the leg and place the pan in the oven. Roast 20 minutes.
• Scatter the vegetables (except the fava beans) around the lamb and roast 10 minutes longer. Pour the wine and water around the lamb and roast another 10 minutes. Remove the pan from the oven. Transfer the lamb to a plate, wrap loosely in aluminum foil and let rest for 30 to 60 minutes. Strain the pan juices (do not degrease), then season the juices and keep warm.
• While the lamb is roasting, remove the fava beans from their pods, peeling off the thin skin that surrounds each bean. Blanch the beans, uncovered, in a large pot of boiling salted water for three minutes. Drain and rinse under cold water, drain again and set aside.
• Heat the butter in a saucepan over medium-low heat; add the spring onion and cook until softened, two or three minutes. Add the fava beans and cook gently, stirring, for five minutes. Stir in the reserved lamb juices; heat through for a moment. Add the savory leaves and correct seasonings. Place the fava beans in the center of a warm serving platter. Unwrap the lamb and place it carefully over the beans. Carve the lamb into slices at the table and serve with the fava beans and their juices, garnishing each portion with a sprig or two of savory.

FIRE ROASTED BABY LAMB CHOPS WITH SMOKED PAPRIKA-ORANGE BBQ SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature.
• Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce.

RACK OF BABY LAMB WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
• In a small mixing bowl, combine all the remaining ingredients.
• Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
• Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
• If you like it more well done, just make sure the crust isn't burning.

ROAST LEG OF YOUNG LAMB

Steps:

• Trim and discard excess fat from lamb. Using a sharp-pointed knife, make little angled incisions all over the lamb and stuff the incisions with slices of garlic and sprigs of the fresh herbs. Rub lamb with the oil; then sprinkle with salt and freshly ground black pepper. Set lamb aside in a cool place to marinate for at least 2 hours.
• When ready to cook, preheat oven to 450 degrees. Put lamb on a rack in a roasting pan and roast 30 minutes. Reduce heat to 300 degrees and cook 30 to 50 minutes longer, depending on the size. Total cooking time for medium rare should be 10 minutes to the pound. When lamb is done, remove to a serving platter and let rest 10 to 20 minutes before carving.
• Meanwhile, prepare sauce by first removing fat from roasting pan and setting pan over medium-high heat. Add vinegar to pan and boil, stirring with a wooden spoon and scraping to get all the brown bits. Add stock, raise heat to high and boil about 5 minutes to thicken stock. Remove from heat and taste, adding salt and pepper if necessary. Strain sauce into a gravy bowl to serve with carved lamb.

HERBED ROAST LEG OF LAMB

Steps:

• To make the lamb:
• In a large roasting pan stir together the tomatoes, the mushrooms, the bell pepper, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, orégano, and thyme sprig, 1/4 cup of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450°F. oven for 15 minutes, reduce the temperature to 350°F., and roast the lamb and stirring the vegetables every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registers 145°F. on a meat thermometer for medium-rare meat.
• Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Reserve the pearl onions for the mixed baby vegetables. Transfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs. If planning to make the stuffed cabbage reserve 1 pound of the lamb.
• To make the mixed vegetables:
• In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and sauté the mixture for 1 minute. Serves 4.

ROAST LAMB

Steps:

• Preheat oven to 450-degrees F.
• In a large roasting pan combine the red onion, 2 teaspoons oil and garlic in the center of the pan. Place parsley sprigs, rosemary sprigs, and thyme sprigs on top of the onion mixture.
• Place lamb on top of herbs and drizzle with remaining oil (1 tablespoon). I also placed 6 peeled potatoes around lamb (not in original directions).
• Sprinkle lamb with salt, pepper and chopped herbs.
• Roast for 15 minutes.
• Reduce oven to 350-degrees F. and roast until meat is done (for medium rare meat thermometer inserted into lamb reads 145-degrees F.) about 75 - 90 minutes.
• Transfer lamb to a cutting board and cover loosely with foil for about 15 minutes before slicing. The easy way for me to slice lamb is to hold the leg bone vertically and slice the meat vertically.

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

ROAST BABY LAMB

Steps:

• In a large bowl, toss all ingredients except the beef stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
• Preheat the oven to 425°F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
• Reduce the oven temperature to 350°F. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it. Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30-40 minutes.
• Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce. Transfer the lamb to a serving platter and spoon the sauce over it.
• Recommended wine-I like Abbazia di Rosazzo's Ronco dei Roseti with roast baby lamb.