Broiled Rosemary Garlic Lamb Chops

12 single baby rib lamb chops (2 to 2 1/2 pounds)
1/2 cup olive oil
6 large garlic cloves, finely chopped
2 T. minced fresh rosemary plus a couple springs for garnish
1 T. minced fresh mint
1 T. lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper

Arrange lamb chops in a 9X 13″ baking dish. Combine, garlic, oil, mint, rosemary, lemon juice, salt and pepper in a bowl to create sauce.  Cover both sides of lamb chops with sauce.  Cover and refrigerate for 4 hours.  When finished marinating, preheat oven broiler and place lamb chops on broiler pan.  Cook until brown on the outside, approximately 3 minutes, flip and cook approximately 3 additional minutes. Garnish with rosemary sprigs.

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Honey Barbecue Lamb Chops

2 T. honey
3 T. Worcestershire sauce
2 T. dark brown sugar
2 T. corn flour
Zest of 1 orange, plus 2 T. orange juice
2 T. lamb seasoning (flavors of mint and rosemary)
8 lamb chops

Mix together the ingredients for basting sauce. Paint the sauce onto both sides of the chops. Grill or barbecue, basting and turning frequently for about 15-20 minutes, or until cooked. Makes 4 servings.

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Easy Roast Leg of Lamb

Leg of lamb
Fresh lemon
Garlic salt
Salt and pepper

Rinse meat with cold water. Rub with lemon as desired. Sprinkle with garlic salt, salt and pepper. Roast fat side up at 350 degrees for about an hour or until brown and crisp. (Add 1/2 cup of water to roasting pan.) May make brown pan gravy with drippings if desired.

             

Roasted Leg of Lamb

1 leg of lamb (about 6 lbs.) not sirloin half
5 cloves of garlic
1 tsp. rosemary leaves, crushed
1 tsp. salt
1 tsp. fresh ground black pepper
2 tbsp. flour
1/4 c. tarragon vinegar
1/4 tsp. oregano
1/4 c. water
1 lg. onion, quartered
2 carrots, sliced
2 celery stalks, sliced
1 c. your favorite red wine

Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Mix together oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb. Pour over lamb leg mixture of tarragon vinegar and water. Roast lamb in preheated 350 degree oven for 1 hour.

Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.

OPTIONAL GRAVY FOR ROAST LAMB:

2 tbsp. butter
1 1/2 tsp. flour
1/2 to 1 c. reserved liquids from roasting pan
1 can beef stock
Dash of freshly ground pepper

On board, mix flour and butter into paste.

In saucepan, heat reserved liquids and stock. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.

Stir in pepper; return just to boiling. Serve with roast lamb.

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Rack of Lamb

rack of lamb
2 c. chopped onions
2 cloves garlic, crushed
3 oz. honey
1 oz. lime juice
1/2 tsp. kosher salt
1 tsp. pepper
1 tsp. smoked flavoring spice
2 c. cold water
melted butter

Mix all ingredients and keep at room temperature.

Mix all ingredients for marinade together in baking dish. Set marinade rack of lamb for at least 24 hours in refrigerator for full flavor. Drain the rack and brush off all onions. Wrap bones of rack in aluminum foil. Brush rack with melted butter and roast in oven at 400 degrees for approximately 10 minutes for rare, 12 to 15 minutes for medium, 15 to 20 for well.

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