Saturday, May 28, 2016

The Daily Meal's Original Lamb Recipes

The editors at, the site that houses everything food, have put together a collection of original recipes using delicate and tender lamb 

Beer-Braised Lamb Tacos
Created by: Maryse Chevriere

Yields: 4 Servings

  • Salt
  • Pepper
  • 6 tablespoons chile powder
  • 4 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cinnamon
  • 2 bone-in lamb shanks (about 2 ½ pounds total), preferably grass fed lamb like Lava Lake
  • Vegetable oil
  • Two-three 12-ounces bottles dark beer, preferably Negra Modelo
  • 4 tablespoons apple cider vinegar
  • 2-3 tablespoons tomato paste, preferably Amore
  • 1 package corn tortillas
  • 1 ripe avocado, cut into slices
  • ½ red onion, thinly sliced
  • 1 lime, cut into wedges, for garnish


Combine the rub ingredients (salt, pepper, chile powder, cumin, coriander, cinnamon) together in a bowl and mix well. Rub all over the lamb shanks so that they are completely covered with the spice mixture.
Place a large pot over high heat, drizzle with a little vegetable oil, and add in the lamb shanks. Sear the shanks for about 2-3 minutes on each side. Reduce heat to low and once the pot is no longer scorching pour in the beer, apple cider vinegar, and tomato paste (if you add in the liquid when the pot is too hot it will result in a very smoky apartment). Make sure that the liquid covers the shanks almost entirely then cover the pot and let it simmer for 3-4 hours. (If you want, you can refrigerate the meat in the braising liquid overnight.)
Remove from heat and once the meat has cooled slightly, enough for you to handle it, use a fork to pull the meat from the bone. To serve, add some of the shredded lamb to a corn tortilla, top with a few slices of avocado, a couple pieces of sliced red onion, and a squeeze of lime juice.

Ancho-Rubbed Lamb Rib Chops with Poblano Potato Salad
Created by: Arthur Bovino
Yield: 4 servings
45 minutes to an hour


For the potato salad:
  • 1 bag of baby red potatoes
  • Salt
  • 2/3 cup Kewpie mayonnaise
  • 1 red onion, diced
  • 1 poblano, diced
  • 1 jalapeño, minced
  • 1 tablespoon ancho powder
  • Handful cilantro, chiffonade
  • Pepper
For the watercress salad with jalapeño vinaigrette:
  • Jalapeño, seeded or half-seeded (roasting optional)
  • 1/3 cup olive oil
  • 1/3 cup white vinegar
  • Salt and pepper
  • Bunch watercress
For the lamb rib chops:
  • Rack of lamb
  • 2 teaspoons ancho powder
  • Salt
  • Pepper
  • Oil
  • 1 teaspoon butter per 2 rib chops


For the potato salad:
Boil water, add salt (heavy), cook potatoes until fork penetrates easily, but don't let them turn too soft (mushy potato salad is a fail). Drain, quarter and toss with 2/3 cup Kewpie mayonnaise, diced red onion and poblano. Toss in minced jalapeño (seeded or half-seeded if you're afraid of too much heat), ancho powder, and cilantro. Because your water was so heavily salted you likely won't have to add much salt, so just adjust as necessary. Touch of fresh ground black pepper.

For the watercress salad with jalapeño vinaigrette:
For the salad dressing it might be nice to roast the jalapeño. If you're going to do that stick it on kebab skewer and leave on the burner until charred, turn and repeat until all sides are blackened. Remove and put under a glass to remove skin. Purée the jalapeño with oil. Emulsify with vinegar. Adjust seasoning to taste. Dress with the watercress before serving. 

For the lamb rib chops:
Cut the rack to create individual rib chops. Pat dry and rub with salt, pepper, and ancho powder. Get the pan hot, add oil, and butter then sear the chops, ladling butter and oil from the pan over the rib chops as they cook. Turn for a minute. Dress the watercress, and serve with a scoop of potato salad on top of the salad.  

Lamb Stir-Fry
Created by: Allison Beck

Yields: 4 servings
Wheat-free, dairy-free, and corn-free


  • 1 teaspoon coconut oil
  • 1 cup brown rice
  • 2 cups water, plus more if needed
  • Salt, to taste
  • 1 head broccoli, leaves trimmed, head cut into florets and stem peeled and chopped into bite-sized pieces
  • Olive oil, for sautéing
  • 6 loin chops, fat trimmed, meat removed, and cubed to ½-¾-inch pieces (about 1 ½- 1 ¾ pounds), preferably grass fed lamb like Lava Lake
  • Paprika, to taste
  • Soy sauce, for serving (optional)
  • Grated Gruyère cheese, for serving (optional)


In a large saucepan, heat the coconut oil over high heat. Once melted, add the rice and sauté for about 30 seconds. Add the water and a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook the rice until tender, about 45 minutes, checking water levels and stirring every so often so rice doesn't stick.
Meanwhile, heat a large sauté pan over high heat and add the olive oil. Add the broccoli and sauté until it is bright green and tender (you might need to add a bit of water if your broccoli is not super-fresh). Set aside.
In the same pan, add a bit more olive oil and then the lamb. Season lightly and sauté until just cooked through, about 3-5 minutes. Season to taste with paprika, if desired.
Serve a large spoonful of rice on each plate and add the broccoli on top. Garnish with the lamb and serve with soy sauce and/or cheese, if desired.

Sweet Potato and Lamb Stew

Created by: Will Budiaman

Yields: 4 Servings
: approximately 2 hours


·         1 pound boneless lamb chuck roast, cut into approximately 1-inch cubes
·         Salt and pepper
·         2 tablespoons vegetable oil
·         1 onion, halved and sliced paper thin
·         3 carrots, peeled, chopped into 1-inch pieces
·         3 stalks celery, chopped into 1-inch pieces
·         2 quarts homemade or store-bought low-sodium chicken stock
·         Handful of fresh thyme
·         2 bay leaves
·         2 medium-sized sweet potatoes or yams, cut into approximately 1-inch cubes


Leave the meat out for approximately 10-15 minutes if removing directly from the refrigerator. This will help ensure even cooking. Season with salt and pepper.
Meanwhile, heat the oil over high heat in a 6-8 quart stockpot until almost smoking. Add the cubes of meat, making sure not to crowd the pan. Do not move the meat for several minutes in order to allow a crust to form.
With a pair of tongs, turn each piece of meat over to brown the other side. Allow to cook for several minutes, and then remove the meat to a bowl and reserve.
To the fat in the pot, add the onion, carrot, and celery. Lower the heat to medium-low and allow to sweat for 10 minutes, or until the onions are caramelized. Using a wooden spoon, scrape up all the brown bits at the bottom of the pot. Season with salt and pepper. Stir occasionally.
Add the meat back into the pot along with any accumulated juices. Add the chicken stock and bring to a simmer. Add the bay leaf and thyme and simmer gently for about 1 hour.
Add the sweet potatoes. Taste and adjust seasoning if necessary. Cook for another 25-30 minutes or until the sweet potatoes are tender. Serve immediately.

Easy Roast Lamb

Created by: Yasmin Fahr

Yields: 6-8 Servings
: 2 ½ hours, not including marinating time

  • One 6-7-pound bone-in leg of lamb, preferably grass-fed like Lava Lake 
  • Olive oil
  • Salt and pepper
  • 7-8 cloves garlic, 1 clove thinly sliced
  • 3 sprigs rosemary, finely chopped
  • 3 sprigs sage, finely chopped


Wash and pat dry the lamb. Make ½-inch slits on both sides of the lamb. Then generously rub with olive oil, salt, and pepper. Then take the slices of garlic and place inside the slits. 
In a bowl, grate the remaining garlic to a paste using a Microplane or on a cutting board with a chefs knife. Then add the rosemary and sage; mix to combine. Rub the mixture over the lamb and inside the slits. Place the lamb on a baking tray, fat side up; cover and place in the refrigerator for 4 hours or overnight. 
Remove the lamb from the refrigerator 1 hour before cooking it. Preheat the oven to 450 degrees.  Place the lamb on a baking pan, using a roasting rack if you have one, and cook for 10 minutes. Then lower the heat to 350 and cook for about 1 hour and 50 minutes or until a meat thermometer reaches 135 degrees at the thickest point for medium rare. Continue to cook if you like your meat done more. Remove from the oven and allow to rest for 20 minutes. Carve and enjoy. 

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