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In a heavy pan, sear the lamb cubes on all sides. Work in batches the transfer the browned cubes to a bowl. Deglaze the pan with the water. Return the lamb to the pan. Cover and simmer for 20 minutes

Add the carrots and leeks and simmer for 30 minutes more.

Add the potatoes and simmer for 30 minutes more

Make a slurry with flour and water. A slurry is used to thicken a liquid such as a sauce or soup. A slurry is made by whisking together a pure starch and cold water. The starch can be flour, but the preferred types of starch are: arrowroot, corn starch or kudzu (kuzu). Quickly whisk the slurry into the liquid and continue to gently stir ot whiosk until the desired thickness is obtained.

Whisk to combine and then whisk into the stew; stir to thicken and cook for 15 minutes longer.

Stir in the parsley and serve.

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Grilled lamb kebobs with tzatziki sauce

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Greek C -- Middleastern

Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds Lamb Leg -- cut 1" thick

1/4 tablespoon Olive Oil

1/16 cup Dijon Mustard

1/4 tablespoon Fresh Rosemary -- chopped

1/4 teaspoon Kosher Salt

1/8 teaspoon Ground Black Pepper

1/4 tablespoon Garlic -- minced

For the Tzatiziki sauce

2 small cucumbers -- peell, seed and dice small

1 1/4 cups plain yogurt

2 tablespoons extra virgin olive oil

1 each lemon -- juiced

4 cloves garlic -- minced or pressed

1 tablespoon fresh dill -- minced

salt and white pepper to taste

4 each skewers bamboo or metal -- If using bamboo, soak in water overnight to help prevent burning is over open flame.

4 each pita or roti bread

Mix the olive oil, Dijon mustard, rosemary, salt, pepper and garlic to form a thick paste. Coat the meat with this mixture and let sit at room temp for up to 2 hours

Prepare the tzatziki sauce by combining all the ingredients well. Refrigerate until needed.

Skewer the cubes of meat onto bamboo or metal skewers. Grill over high heat for 3minutes on each of four sides (12 minutes total grilling time)

Transfer a portion of the lamb to each bread, drizzle with sauce

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Herb Crusted Lollipop Lamb Chops

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - CA Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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2 8 bone New Zealand lamb racks -- cleaned

1/2 cup Dijon mustard

4 cloves garlic -- minced

1/16 cup bread crumbs

1/4 tablespoon parsley -- chopped

1/4 tablespoon rosemary -- chopped

1/8 tablespoon sage -- chopped

3/8 tablespoon butter -- melted

Salt and pepper -- to taste

Clean and French the racks. Bring a heavy skillet to high heat. Add the racks {in batches if necessary} and sear on both sides { 3-5 minutes each side}. Remove and cool

Combine mustard and garlic and coat the meat

Mix the bread crumbs, parsley, rosemary and sage. Cover the rack with the bread crumbs drizzle with the butter

Roast to medium rare {135°} in a preheated 400° oven for approximately 15 minutes

Cut into chops

NOTES : Serves 2 is serving 8 bones, fallow deer- small rack aka lollipop

Serves 4 is using 8 bone red or white deer - large racks

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Irish Lamb Stew

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- United Kingdom Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1/3 bunch fresh parsley

1/3 each bay leaf

1/8 teaspoon peppercorns -- crushed

1/8 teaspoon dried thyme

1 1/3 pounds lamb shoulder -- cubed

1 pint white stock

1 1/3 cloves garlic -- crushed

1/3 pound onion -- sliced

2 2/3 ounces leek -- sliced

1/2 pound russet potato -- peeled and diced

1/3 tablespoon salt

1/3 teaspoon ground black pepper

1/3 pound carrots -- roll cut

1/3 pound turnip -- med dice

1/3 pound white potato -- med dice

1/3 pound pearl onion -- peeled

Preheat the oven to 350°

Remove leaves from parsley, reserve. Combine the stems, bay, peppercorns, and thyme into a sachet in cheesecloth and tie with butcher's twine

Combine the lamb, stock, sachet, sliced onions, leeks and russet potatoes in large pot. Season with salt and pepper. Bring to boil, reduce to simmer and skim scum off surface. Simmer the stew covered in oven at 350° approximately 1 hour

Degrease the stew, remove the sachet and discard

Remove potatoes and purée with some stock. Return the purée to the pot to thicken stew

Add the carrots, white potatoes and onions. Simmer stew for 20 minutes more

Ladle stew into bowl.

Serve with Irish Soda Bread

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Lamb curry

Recipe By: Chris Koch

Serving Size : 12 Preparation Time :0:00

Categories : C -- Indian Eastern Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups plain yogurt

1/4 teaspoon red pepper flakes

1 teaspoon salt

3 pounds lamb, cubed

1/4 cup ghee -- sub clarified butter

2 each yellow onion -- diced

2 tablespoons ginger root -- minced

2 teaspoons coriander seeds -- crushed

1 teaspoon turmeric

1 teaspoon cumin seed -- crushed

1/2 teaspoon ground cinnamon

1/8 teaspoon cardamom -- seeds, crushed

1 tablespoon curry powder

1 cup broth -- lamb or chicken

1 each yellow onion -- sliced into rings for garnish

2 each lemons -- cut into wedges for garnish

Rice

In a large bowl, combine 3/4 of yogurt, pepper flakes, salt and lamb, stir to blend, cover and refrigerate for 3-12 hours.

In a heavy stock pot, heat the ghee over medium high heat. Add the onions and all the spices; cook for about 5 minutes.

Stir in the lamb mixture; add the remaining yogurt and broth. Bring to boil, reduce to simmer for 1 - 2 hours.

Serve with rice and garnish with onion rings and lemon wedges.

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Lamb Rack Moroccan

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Middleastern Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

2 Ea Rack Of Lamb -- 8, rib ea

1 Tsp Clove

1 Tsp Cinnamon

1 Tsp Cumin

1/4 Tbsp ground Allspice

2 Tbsp Dijon Mustard

1 Tbsp Fresh Mint -- minced

2 Tbsp Brown Sugar

Heat the oil in a heavy skillet. Brown the racks on all sides over almost high heat, about 3 minutes per side

Remove racks and rest until cooled about 20 minutes

In a food processor, combine all the other ingredients and run to form a thick paste, scrape down the sides as necessary

Coat the racks with the paste. Preheat the oven to 450°

Roast the racks for 15-20 minutes or until internal temperature is 140°

Remove, rest for 10 minutes before cutting, slice down between ribs ( a serrated knife works great for this)

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Lamb ragout

Recipe By: Chris Koch

Serving Size : 12 Preparation Time :0:00

Categories : C -- Greek Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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3 pounds lamb, cubed

salt -- as needed

1 teaspoon freshly ground black pepper

olive oil -- as needed

4 medium yellow onions -- diced

2 cloves garlic -- sliced

2 tablespoons tomato paste

4 tablespoons fresh flat-leaf parsley -- minced

1 tablespoon fresh thyme leaves

2 each bay leaf

1 pound turmips, peel and quarter

1 pound carrots -- roll cut or in chunks

12 each pearl onions -- peeled

Season the lamb with salt and pepper.

In stock pot, heat enough oil to coat the bottom of the pot over medium high heat, brown the lamb in batches, remove to bowl.

Add oil if needed and add onions and garlic, cook for 5 minutes, stirring. Return the lamb and juices to pot.

Add the tomato paste, parsley, thyme, bay, turnips and enough water to just cover.

Reduce the heat to simmer, cover and cook for 1 hour

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Add carrots and onions, cover and cook for 1 hour longer.

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Lamb Shepherd's Pie

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American Mountain Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable oil

1 pound lamb shoulder -- cut into 1-inch cubes

1 cup beef stock

1/4 cup dark beer

1 cup celery -- thick sliced

1 cup mushrooms -- sliced

1 cup carrots -- thickly sliced

3/8 cup red onion -- rough cut

2 tablespoons butter or oil

2 tablespoons flour, all-purpose

1/16 cup fresh parsley -- minced

1/3 teaspoon dried thyme leaves -- crushed

1/3 teaspoon dried rosemary

3 cups Mashed potatoes

Heat the oil in large pan and brown lamb cubes. Add stock and beer to cover and simmer for 10 minutes.

Add celery, mushrooms, carrots and onion, bring to boil, drain. Reserve broth.

In a heavy saucepan, add the melted butter or oil and flour and cook to create a brown roux.

A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in vegetable broth to and cook to thick enough to coat the back of a spoon. Reduce the heat and simmer for 20 minutes. Add seasonings, meat and vegetables, mixing gently; heat.

In a gratin dish, ladle in the shepherd’s pie filling. Top with mashed potatoes. Or spoon into individual 10 oz baking dishes and top with mashed potatoes

Bake in 400° for 10 minutes

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Lamb Stuffed Tomatoes

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American Mountain Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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6 each tomatoes

1 1/2 Lb ground lamb

1 Ea onion -- chopped

3/4 C matzo meal

1/2 C parsley -- chopped

1/4 C pine nuts

1 Ea egg

2 Tbsp mint -- chopped

1 1/2 tsp black pepper

1 tsp turmeric

Remove the core from the top and then 1/4 of the top of each tomato. Reserve the tops for other uses and remove the seeds and pulp with a melon baller

Salt the inside of the tomatoes and place the tomatoes cut side down to drain on paper towels for 20 minutes

Preheat the oven to 350°. Lightly oil a 9 x 13 baking dish

Mix the lamb and all other ingredients to blend.

Fill tomatoes with the lamb mixture, mounding each and arrange in dish

Bake about an hour until the internal temperature reads 160°

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Navarin Printanière

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- French Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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3 pounds lamb stew meat

4 tablespoons olive oil

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons flour

3 cups veal stock

3/4 pound tomatoes -- peel, seed juiced, chopped

2 cloves garlic -- mashed

1/4 teaspoon dried rosemary

1 pound red potatoes -- tournay or 1" chunks

4 each carrots -- tournay or 1" chunks

4 each turnips -- tournay or 1" chunks

1 pound Pearle onions -- *see Note

1/4 pound green beans

1 cup frozen peas

Preheat oven to 450° standard or 425° convection

Dry the meat on paper towels and heat oil in skillet. Brown the lamb in batches in hot oil. Transfer to bowl to hold until all meat is browned. Return the meat to skillet, (leave juices in bowl) sprinkle with sugar, cook for 4 minutes over medium high heat then transfer to casserole

Sprinkle the meat with salt, pepper and flour and place in middle of oven for 5 minutes, remove, toss and return to oven for 5 minutes more, remove and reduce heat to 350°

Drain any excess fat from casserole

Deglaze skillet with stock and juices from bowl. Add tomatoes, heat though and pour over meat in casserole.

Place lid on casserole and place in lower third of the oven for one hour. While meat is simmering, prep root vegetables.

Place a strainer over a large bowl and transfer the cooked meat to the strainer. Wipe out casserole.

Return meat to casserole. Skim fat off top of the cooking juices and return them over the meat. Add potatoes, carrots and turnips. Heat on stove top to a simmer, cover and return to oven for 15 minutes or until vegetables are tender.

While the root vegetables are cooking, blanch and refresh peas and beans. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Add the peas and beans, stir into casserole and cook for 5 minutes longer.

Description: "Lamb stew"

NOTES : to process fresh pearl onions -- Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

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Pan seared Lamb Loins with Gnocchi

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- Italian Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 teaspoon butter

3 each lamb loins -- about 1/2 pound each

salt and pepper

1/2 cup flour, all-purpose

2 medium leeks -- white and light green parts only, clean and slice 1/2" thick

8 ounces mushrooms -- sliced

28 ounces canned diced tomatoes

1/2 cup red wine

Demi Glace

Gnocchi -- cooked and drained

In a skillet, heat the oil and butter over medium high heat until foaming stops.

Season the loins with salt and pepper and dredge in flour, shake off excess and place in skillet. Brown on all 4 sides, about 2-3 minute each side. Continue cooking to internal temp of 130° (MEDIUM RARE), remove and keep warm.

Reduce the heat to medium, add the leeks and cook for about 2 minutes; add the mushrooms, toss to coat and cook for 2 minutes longer; add the tomatoes and simmer for about 5 minutes longer

Add the wine and demi glace, adjust seasonings.

Add about 1/2 of the sauce to the cooked gnocchi and toss to coat.

Portion the gnocchi on plates. Slice the loins (1/2 each per plate) arrange slice on plate and top with portion of remaining sauce.

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Roast Leg Of Lamb

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- French Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1 Tbsp Olive Oil

1/4 C Dijon Mustard

1 Tbsp Fresh Rosemary -- chopped

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

1 Tbsp Garlic -- minced

5 Lb Lamb Leg -- RBT

In a small bowl, mix all ingredients except lamb to form a thick paste.

Coat meat with mix and let sit at room temp for 2 hours

Preheat the oven to 350°. Place the lamb on a rack in a roasting pan and roast for 1 1/2 hours or until in internal temperature of 145°, rest for 15 minutes before slicing.

Variations: Honey Roasted, combine 3 TBL honey, 3 TBL lemon juice, 3 TBL Soy Sauce, 2 tsp crushed red peppers

Greek style, 3 TBL lemon juice, 3 tsp oregano, fresh ground black pepper

Classic rosemary and mint jelly, 3 TBL mint jelly, 3 TBL Worcestershire sauce, 1 tsp fresh rosemary, chopped

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Roasted Rack of Lamb with Garlic and Red Wine Sauce

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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2 each rack of lamb -- frenched

1 teaspoon fresh basil -- minced

1/2 teaspoon fresh oregano -- minced

1 teaspoon fresh rosemary -- minced

1/2 teaspoon fresh thyme -- minced

1 teaspoon salt

1 teaspoon ground black pepper

12 cloves garlic

1 tablespoon olive oil

1/2 cup dry red wine

1/2 cup chicken stock

1 tablespoon red wine vinegar

Combine the fresh herbs in bowl and mix well. Season the racks with salt and pepper.

Coat the racks with the herbs and chill for 4 hours

Preheat oven to 475°. In a heavy skillet, add 1/4 cup of olive oil and sear the racks on all sides. Degrease and deglaze the pan, reserving juices with fonds

Place the rack fat side up in roasting pan and add the garlic cloves. Roast for about 15 minutes or until internal temp of 135°. Transfer racks to a cutting board and keep warm resting until sauce is prepared.

Degrease and deglaze roasting pan and combine juices with others reserved liquid back into a skillet.

Add the garlic to the skillet with all the other ingredients and reduce to at least 1/2 volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Slice into chops with a serrated knife and sauce.

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