Basic Baked Lamb Chops
6 lg potatoes
1 sm onion, sliced
6 Lamb chops
Salt and pepper to taste
Cold water
Peel and slice potatoes. Put them in a flat, open baking pan. Add onion, salt, and pepper to taste. Cover with cold water. Place chops on top and salt a little.
Bake at 350° for about 1 1/4 hours. Approximately 6 servings.
Lamb Patties with Yogurt Mint Sauce
1 pound lean ground lamb
¼ cup dry bread crumbs
¼ cup chopped fresh mint
1 tsp lemon pepper
Lightly mix together lamb, bread crumbs, mint, and lemon pepper. Shape into patties. Broil or grill 10 minutes or until desired doneness.
Yogurt Mint Sauce
2/3 cup plain yogurt
¼ cup firmly packed fresh mint leaves
1 tsp sugar
Combine sauce ingredients in a blender or food processor and process until smooth with tiny flecks of mint. Serve sauce over patties. --recipe from Brenda Reau in sheep!
Creole BBQ Leg of Lamb
1 leg of lamb (5-6 pounds) butterflied
2 Tablespoons kosher salt
2 Tablespoons ground cumin
1 tablespoon ground allspice
1 teaspoon ground tumeric
2 Tablespoon fennel seeds
2 Tablespoons crushed black peppercorns
1 cup Spanish onions
½ cup fresh lime juice
½ cup olive oil
Have your butcher butterfly the leg by removing the bone, spreading the meat flat and trimming the fat and sinew.
In a small bowl combine all the seasonings and rub the lamb with this dry mixture, then with the onions, lime, and olive oil. Marinate several hours or overnight.
Preheat BBQ or you can use your oven broiler. In the BBQ, the coals should be red hot. Sear the outside of the leg of lamb on both sides, then lower the heat by spreading the coals, raising the grill, or lowering the heat. Continue to grill, turning the meat regularly. It should take 20-25 minutes to cook to medium rare.
After the meat is is cooked, remove from the grill and allow to rest for 5 minutes before slicing. Using a sharp slicing knife, cut the meat across the grain on a slight bias. Serve with yams and smoked onions. --recipe from Chef Allens
| 
