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Lamb Jam - 1692 recipes

Tender, mild, and lean, there's almost no limit to what you can do with lamb. Use it in a pasta, tagine, holiday feast, or get extra creative with one of our unique lamb recipes.

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By á-174535

Rate this recipe 4.6/5 (7 Votes)
Rack of Lamb with Mustard-Shallot Sauce 1 Picture
Details

Servings 2
Cooking time 45

  • 1 tablespoon plus 2 teaspoons vegetable oil
  • One 2 1/2-pound frenched rack of lamb
  • Salt and freshly ground black pepper
  • 2 medium shallots, thinly sliced
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock or low-sodium broth
  • 1 tablespoon whole grain mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped thyme

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Every one at dinner will be impressed when you make this Rack of Lamb and a Mustard-Shallot Sauce to go with it

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In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt

  • 1/2 cup plus 2 tablespoons fresh lemon juice
  • Kosher salt
  • One 6-pound bone-in leg of lamb
  • 2 cups plain whole-milk yogurt
  • 1/2 cup vegetable oil
  • 2 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons dry mustard
  • 2 teaspoons ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 2 medium sweet onions, thinly sliced
  • 1/2 cup chopped cilantro
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  • 1/4 cup chopped fresh flat-leaf Italian parsley
  • 1 large egg, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 teaspoon salt
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  • 2 Tbs. extra-virgin olive oil
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  • 3/4 cup dry red wine
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  • 4 sprigs oregano
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1/4 cup olive oil, plus more
  • 2 pounds lamb shoulder, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces pearl onions, peeled
  • 4 garlic cloves, thinly sliced
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  • 1 cup semi-pearled farro or wheat berries, rinsed
  • 1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
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In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil

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  • Large pinch of saffron threads
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  • 2 teaspoons ground cumin
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  • 3 large celery ribs, cut into 2-inch lengths
  • 2 large carrots, cut into 2-inch lengths
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  • 2 onions, finely chopped (about 2 1/4 cups)
  • 3 tablespoons grated peeled fresh ginger (from a 3-ounce piece)
  • 6 cloves garlic, minced (about 3 tablespoons)
  • Coarse salt
  • 1 3-inch cinnamon stick
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  • 2 teaspoons tomato paste
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Para a linguiça: em um recipiente, passe a linguiça pela manteiga e reserve

  • Para a Linguiça:
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  • Meia xícara de chá de cachaça
  • Para a Maionese:
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  • pimenta calabresa a gosto
  • uma pitada de noz moscada
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  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
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  • 1 teaspoon Dijon mustard
  • 1 teaspoons black pepper
  • 1/4 cup wine
  • 1/2 teaspoon salt
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  • 2 shallots, minced
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  • 1 cup chicken stock
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh mint
  • fresh mint sprigs
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1 Heat oil in KitchenAid® Multi-Cooker on Sauté setting

  • 1 tablespoon olive oil
  • 2 pounds boneless lamb shoulder or leg, cut into 2-inch cubes
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  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 2 cups water
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  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 1 can (about 15 ounces) chickpeas, rinsed and drained
  • 1 medium zucchini, halved and sliced crosswise into 1-inch pieces
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  • 1/2 tsp salt
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By

Marinate the racks of lamb the night before and make the mint/caper garnish the day before for an easy (and fancy) ...

  • 2 racks of lamb, about 3 pounds, frenched
  • 4 garlic cloves, crushed
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  • 2 teaspoons finely grated lemon zest
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This is a classic Greek and Turkish casserole that combines two of the eastern Mediterranean's most popular ingredi...

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The key to this delicious lamb recipe is pomegranate juice which creates a great color and depth of flavor to this ...

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  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 3/4 teaspoons kosher salt, plus more
  • 3/4 teaspoon freshly ground black pepper, plus more
  • 4 pounds boneless lamb shoulder, trimmed, cut into 1-inch cubes
  • 1 medium onion, grated
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  • 2 tablespoons parsley or cilantro leaves, coarsely chopped
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By

Rinse the rice three times, soak in warm water, and then set aside for at least 45 minutes

  • 3 cups Afghan rice (Ahu Barah brand)
  • 1 1/2 lb chopped lamb, approximately 10 pieces
  • 2 large yellow onions, peeled and quartered
  • 1/2 cup olive oil or vegetable oil
  • 5 tsp. salt
  • 1 bag shredded carrots
  • 1 cup raisins
  • 3/4 cup water
  • 2 tsp. cumin
  • 1 1/2 tsp. cardamom
  • 1/2 tsp. cinnamon
  • 1/2 tsp. black pepper
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  • 1/4 tsp. turmeric
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5/5 (2 Votes)

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Michael Symon's Leg of Lamb with Roasted Potatoes Rack of Lamb with Mustard-Shallot Sauce