Garlic Lemon Lamb Sauce Recipes

EASY LEMON-GARLIC LAMB CHOPS

Steps:

• Pre-heat a cast-iron/stainless steel pan over high heat.
• Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
• Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
• Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
• Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE

Steps:

• For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

ESSENTIAL LEMON GARLIC SAUCE

Steps:

• Combine all the ingredients in a blender. Pulse on high for up to 1 minute until no garlic chunks remain and the dressing is very smooth and pale yellow. Use at room temperature or store in the fridge for up to 1 week.

GREEK LAMB BAKED WITH LEMON AND GARLIC

Steps:

• Pre-heat the oven to gas mark 2, 150°C. All you do is trim any excess fat from the lamb and cut it into 2.5cm thick rounds. Now tear off a sheet of foil large enough to wrap them in and place in a roasting tin. Arrange the pieces of meat in the centre of the foil. Next, slice 3 of the garlic cloves into slivers and, using the tip of a sharp knife, make incisions in the lamb and insert the pieces of garlic, distributing them as evenly as possible. Now grate the zest from the lemons (reserving it for later), squeeze the lemon juice and pour it over the lamb, adding some seasoning. Fold up the foil to make a parcel, place it in the centre of the oven and cook for 3 hours. Just before serving, chop the remaining clove of garlic and the parsley in a mini-chopper and mix it with the lemon zest. Serve the lamb with the wonderful cooking juices spooned over and sprinkled with the parsley mixture. Note: this is great served with a Greek salad (cucumber chunks, quartered tomatoes, black olives, red onion slices and crumbled feta tossed with olive oil, lemon and garlic), and Oven-sautéed Potatoes with Red Onion, Garlic and Rosemary.

LEG OF LAMB WITH GARLIC SAUCE

Steps:

• Preheat oven to 350 degrees.
• Make shallow slits all over lamb and insert garlic slivers into slits.
• Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
• Place lamb in roasting pan on a rack.
• Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
• You may want to check it early to ensure not to overcook.
• Remember lamb will continue to cook while it rests.
• While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
• Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
• Transfer to a blender or food processor and puree until smooth.
• When the lamb is done, remove to a platter and tent with foil.
• Add the garlic puree to the juices in the roasting pan and heat on the stove top.
• (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
• Add additional broth if needed to thin to your liking.
• Adjust the seasonings at this point if needed.
• Carve the lamb and serve with garlic sauce on the side.

RACK OF LAMB WITH GARLIC-CREAM SAUCE

Steps:

• Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
• Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
• Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

LEMON GARLIC BUTTER SAUCE RECIPE

Steps:

• Stir together chicken broth, milk, garlic, and onions into a small saucepan.
• Cook on medium heat until the mixture is reduced to half. It should take 10-12 minutes.
• Cut cold butter into 1-inch cubes. Add 1 cube of butter to a medium-size saucepan and heat on medium heat until it melts.
• Add all-purpose flour and mix it well with the butter. Cook until the mixture turns slightly brown (1-2 minutes). Stir continuously while cooking.
• Now slowly pour the reduced chicken broth mixture over the flour and butter mixture and whisk continuously using a wire whisk.
• Cook for a minute until the sauce slightly thickens.
• Add the remaining butter to the pan and cook until the butter slightly melts and combines with the sauce. Stir frequently.
• Note - Make sure the butter is chilled. It will bring down the temperature of the sauce and the sauce will not curdle when lemon juice is added to it.
• Add lemon juice before the butter completely melts and cook the sauce for 1-2 minutes.
• Note - Add the lemon juice when the sauce is not very hot. If you add lemon juice to the hot sauce, it might curdle it.
• Season with salt and pepper to taste, and add parsley and mix well.
• Tip - Be very careful about adding any extra salt. The chicken broth also has salt in it.
• The sauce is ready. Use it as desired.

GARLIC LEMON LAMB SAUCE

Steps:

• In food processer add oil and garlic at full speed for 1-2 minutes.
• Add lemon, process 30 seconds.
• Taste test using Italian or serian bread.
• Add more lemon and salt to taste.

LEBANESE GARLIC SAUCE RECIPE

Steps:

• Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
• Use a rubber spatula to scrape down the sides as needed.
• Add a teaspoon of lemon juice and process to create a bit of a paste.
• With the food processor running, drizzle about 3 tablespoons into the paste.
• Add another one teaspoon of lemon juice.
• Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
• Follow this alternating until you have used up your ingredients.
• The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.

LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE

Steps:

• Make sauce:
• Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
• Prepare chops while yogurt drains:
• Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
• Serve chops with yogurt sauce.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

LAMB BURGERS WITH LEMON GARLIC AIOLI

Steps:

• To make the aioli, mix together the mayonnaise, pressed garlic, and minced parsley. If you're sensitive to raw garlic, start with 1 clove of garlic and taste the aioli before adding more. Add about half of the lemon juice to the aioli, stir to mix, then taste, continuing to add lemon juice until the flavor is balanced for you. Season with 1/8 tsp sea salt and set aioli aside.
• Preheat the grill to medium-high heat. In a large bowl, gently break up the ground lamb with a wooden spoon. Add the 1/4 tsp sea salt, the ground cumin, and a few turns of freshly ground black pepper. Stir to gently mix the seasonings into the meat - try to mix the meat just enough to incorporate the spices, as overmixing will make your burgers tough. Gently form the burgers into four equally sized patties, then press your thumb into the middle of each patty to make a divot - this will keep the burgers flat when you grill them.
• Grill the burgers until they are medium in the middle (an internal temperature of 160 degrees F), about 4 minutes per side. If you'd like, you can also toast your burger buns for about 60 seconds while you are cooking the burgers. When the burgers are done, place the patties in the buns, top with a spoonful of the lemon garlic aioli and a few slices of red onion, and serve immediately.