Archive for Lamb

Roasted Leg of Lamb with Pan Sauce

lamb with dijon, garlic, rosemary and lemon zest

Do you like lamb? Do you ever eat it? Do you ever cook it? The chances are even if you like it, you rarely if never cook it. Chances are if you don’t like it is either because you had it once and it tasted ‘gamey’ or you just can’t get past the thought of it being a lamb.

Well, I can’t help you with the last point, but if you don’t like it, eat it, or cook it because of one of the many other reasons, then let us help. Well, actually, let me help. Denise can’t get past that last point above!! Silly girl.

Level of Difficulty: Moderate
Time Required: Prep Time – 20min; Cook Time – varies on size, generally around 20 minutes per pound.


I was feeding 12 and had a 4 lb, boneless leg of lamb. I was afraid that wouldn’t be enough and I wanted leftovers for Gyros. So I got two 4 lb’ers. I might have been able to get by with just 1 for that number but would have had no leftovers. Probably about 1/3 lb per person pre cooked weight.

2 – 4lb boneless leg of lamb

1 head garlic

5 sprigs rosemary

zest of 4 lemons

8 oz Dijon (not whole grain)

Kosher salt and fresh cracked black pepper

Pan Sauce

3/4 bottle of red wine

1/2 cup beef broth

salt and pepper to taste

Special Equipment and Other Items Needed:

Butcher’s twine if it is not already tied or in a net
Instant read thermometer
 Roasting pan with rack

How to prepare a roasted boneless leg of lamb with pan sauce:

Preheat oven to 450 degrees. Mince the cloves of an entire head of garlic. Mince the garlic. Chop the rosemary. Zest the lemons. Combing all of the above in a bowl and add the Dijon, about 2T Kosher salt and 1T fresh cracked black pepper. Mix to combine.

lamb with garlic, rosemary, and dijon

Time to get messy!! Divide the mustard mixture evenly for the two legs of lamb and spread all over. Try to get it under the twine or netting if possible.

boneless leg of lamb

Place on rack in a roasting pan.

Cook in oven at 450 degrees for about 15-20 minutes to get a little crust on the outside. Then reduce heat to 325 degrees and cook until desired level of doneness. Now, even though I say ‘desired’ I really mean medium rare or the most medium. Trust me on this. No one likes shoe leather!

When you measure the temperature after about 1 1/2 hours, be sure to measure just below the ‘seam’ of the leg of lamb and all the way to the middle. By the seam, I mean the spot where they butterflied the leg to remove the bone.

Once the temperature reaches about 125 or 130 degrees, you can remove from the oven and let rest about 20 minutes.

roast lamb lamb with dijon, garlic, rosemary and lemon zest

While it is resting, make the pan sauce. Even with little drippings, you get a lot of flavor with this and it is a super easy pan sauce. Since I had a lot of people, I used about 3/4 bottle of red wine and about 1/2 cup of beef broth. If you are in a good roasting pan, it should be able to go on the stove. Place it on high heat and use a wooden spoon to scrape up the dry bits. Add the wine (off the heat Denise!!! We don’t need a fire) and let come to a boil. Then add the beef broth. Simmer and let reduce by about half. Taste it and add salt and pepper as needed.

Remove the netting/twine, and slice and serve. As with really all meat, it should be sliced against the grain. It is hard to see on this where the grain is but you are usually good if you slice from what appears to be the oblong end.

how to cook a leg of lamb

Important Tips:

As always, don’t overcook the meat. You will want this to a medium rare temperature. There will be plenty of exterior slices for those that think they want it well done. Plus, when you have the leftover lamb, it will reheat better!!

Meal Ideas:

I like lamb with potatoes or rice and just about any green vegetable. The asparagus with Dijon go really well.

Got Leftovers?:

Oh dear Lord, let’s hope you have leftovers!! Buy enough lamb so you will!! Go to the store, grab some pita or naan, tzatziki, lettuce and tomatoes and make a Greek Gyro. Or, go to the store and buy some hummus or baba ganoush instead of the tzatziki and make a more Jewish inspired Gyro.

Ok, you know how I hate to get messy and it is a cute, adorable, fluffy little lamb. If you are trying to ‘win me over’ you are failing miserably! ~Denise

Rack of Lamb with Mustard and Panko

lamb with mustard and panko

Rack of Lamb is one of those seemingly decadent meals that my family just adores! It is a special treat every now and again but since my mom was in town, special treat time it was!

Rack of lamb may seem intimidating but it really is not that hard to cook. I’ll give you a few simple tips to make it worth your while.
1) Start with good lamb. Colorado lamb is my favorite but New Zealand lamb is easier to get. Regardless, make sure it is fresh and from a place you trust the meat.
2) Season heavily! Lamb can stand up to strong flavors and should be served with strong flavors. This recipe is heavy on the garlic and Dijon mustard and makes all the difference.
3) Don’t overcook. I know there are a lot of you out there who like well done meat. Lamb just won’t work well done. If you can’t make yourself cook it medium to medium-rare, lamb is probably not the meat for you ūüôĀ sorry!

Level of Difficulty: Moderate
Time Required: Prep Time – 15min; Cook Time –¬†20 -25 min depending on size and doneness

Ingredients (for 4-6 people):

2 racks of lamb

5 cloves of garlic, minced

4-5 T Dijon Mustard

1 1/2 T Coarse Kosher salt

1 T fresh cracked black pepper

1/3 cup Panko bread crumbs

1 T parsley

Special Equipment and Other Items Needed:

Roasting Pan

How to prepare rack of lamb:

Preheat the oven to 450 degrees. Generously cover the top and bottom of the racks with coarse Kosher salt and black pepper. Then rub the racks all over with the minced garlic. Top with the Dijon mustard and rub it all over the racks too.

Place the racks, fat side up, in the roasting pan. I tried to make mine pretty by joining the frenched bones together.

roasted rack of lamb

Place in the oven on the middle rack for about 10 minutes. Remove and cover the top of the racks with panko bread crumbs and return to the oven.

Cook for 10-15 more minutes until the temperature reaches about 130 degrees in the center away from the bone. This is also one of those meats where it is easy to tell by touch if it is done. If you press in the center of the rack on the meaty side, the ‘give’ in the meat should be beyond mushy but not yet firm.

lamb with mustard and panko

Let the rack of lamb rest for at least 5 minutes.

Slice through the spaces in the individual bones. Serve 2-3 pieces per person and enjoy!!

Meal Ideas:

Served here with braised savoy cabbage and roasted white sweet potatoes!

lack of lamb with mustard and panko

Grilled Lamb Chops with Garlic and Rosemary

Lamb Chops with Garlic and Rosemary

Are you scared of eating lamb? Do you think of a cute stuffed animal you had as a child? Do you remember a really bad tasting, ‘gamey’ meat you had once that really just stunk? Are you like Denise and the only lamb you’ve ever eaten is that compressed lamb-like thing you get on a Gyro? If any of these pertain to you, you really need to LET IT GO! Lamb is a deliciously, succulent meat. You can really get quality lamb in most all grocery stores now. Most people think New Zealand lamb is the best and it is really good and is what I generally cook, but Colorado lamb is the best in my opinion.

How to cook lamb chops

These Grilled Lamb Chops with Garlic and Rosemary are terrific and full of a lot of Garlic Awesomeness! If you are a garlic fan like me, you’ll love these and if you love garlic, check out garlic geeks for all things garlic.

minced garlic

Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Wait time – 20 min; Cook Time – 10 min


Lamb chops (count on 3 per person)
1 garlic clove per lamb chop, minced
Fresh rosemary, chopped
Olive oil to lightly coat the chops
Coarse Kosher salt
Fresh cracked black pepper

Preparing Grilled Lamb Chops with Garlic and Rosemary:

Mince the garlic. Chop the rosemary. Generously salt and pepper the chops. Rub the garlic and rosemary into the chops. Drizzle with olive oil and rub into chop. (Is that enough garlic for you?)

Lamb ChopsLet rest at room temp for about 20 minutes. Start your grill. You’ll cook these over high heat with the lid open on your grill. When the grill is hot, add the chops. Cook about 5 minutes per side for a total of about 10 minutes. Remove from the grill and let rest for about 5-10 minutes and then gobble them up. Don’t be afraid to pick up and get every last bite off of the bones.

Remember that this cut of meat is the equivalent to a T-Bone steak. There is a bone shaped like a T that runs through it and on one side is the ‘tenderloin’ and the other side is the ‘NY Strip’ side. Enjoy both! They are very different.

Grilled lamb chops Grilled lamb chopsGrilled lamb chops

You just had to call me out on the fact that I have never eaten or prepared lamb, didn’t you? Well, guess what? Same goes for duck and venison….also known as Daffy and Rudolph in my world!!!