Category: Lamb + Veal

I know I have a lot of favorites, but this is really one of them. I loved the fact that a dish with game can still be fresh and light just by adding mint leaves and julienned summer vegetables.

Ingredients:
lamb fillets
1 medium red onion, sliced thinly
half a red bell pepper, julienned
half a green bell pepper, julienned
half a cucumber, julienned
handful of fresh mint, finely chopped
handful of fresh dill, roughly chopped
fresh lemon juice
2 garlic cloves, crushed and finely chopped
salt, pepper, olive oil

1. Combine the vegetables in a large bowl with the mint and dill.
2. Heat a frying pan, add olive oil. When oil is hot, fry lamb fillets until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, thinly slice the lamb and toss in the salad.
3. In a screw-top jar, combine lemon juice, garlic and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.

You can add drained Kalamata olives to this dish.

Ingredients:
lamb fillets
1 1/2 tbsps pepper
2 vine-riped tomatoes, chopped
1 small cucumber, chopped
Greek feta cheese
3/4 tsp dried oregano
1 tbsp lemon juice
salt, olive oil

1. Roll the fillets in the black pepper. Cover and refrigerate until ready to cook.
2. Combine tomatoes, cucumber and feta in a glass bowl. Sprinkle with some oregano and season with some salt.
3. Heat a frying pan, add olive oil. When oil is hot, fry lamb until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, slice the lamb in thick chunks and toss in the salad.
4. In a screw-top jar, combine lemon juice, oregano and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.

Related post/s:
Cool Food at Amazon.com

Gigot is French for a leg of lamb. This recipe was adapted from Julia Child’s Mastering the Art of French Cooking. I’ve used more expensive lamb chops with this recipe as well. You just have to call it côte d’agneau to refer to the ribs. For more flavor, allow a couple of hours for the lamb to pick up the flavor before roasting. To give this a spin, I served it with some sautéed julienned vegetables wrapped in nori, or roasted seaweed.

Ingredients:
1 leg of lamb
1/2 cup Dijon mustard
3 cloves garlic, minced
a couple of rosemary sprigs
2 tbsps soy sauce
1/4 tsp powdered ginger
olive oil

1. Preheat oven to 350º. Blend the mustard, soy sauce, garlic, rosemary and ginger in a bowl. Beat in some of the oil to get mayonnaise consistency.
2. Brush the lamb with the mustard mixture and set it on a rack of a roasting pan. Roast until medium rare, a little more than an hour.

Related post/s:
A much simpler lamb steak will do

A lamb steak is my fallback dinner when my appetite requires a big, sturdy meal but I’m too lazy to cook. A glass, or two, of red wine completes this dish.

Ingredients:
2 lamb steaks
salt, pepper, olive oil

1. Preheat oven to 350º. Rub with salt and pepper. Let them sit.
2. Using a hot Dutch oven, heat some olive oil and brown both sides of the lamb steaks.
3. Using a shallow baking pan covered in aluminum foil to catch excess fat, cook steaks on a rack until medium-rare.