High Altitude Lamb Recipes

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PERFECT ROASTED LEG OF LAMB



Perfect Roasted Leg of Lamb image

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
Salt and pepper
Extra virgin olive oil
5 garlic cloves, (peeled and sliced; more for later)
2 cups water
8 gold potatoes, (peeled and cut into wedges)
1 yellow onion, (peeled and cut into wedges)
1 teaspoon paprika, (more for later)
1 teaspoon all-natural garlic powder
Fresh parsley for garnish, (optional)
15 garlic cloves, (peeled)
2 tablespoons dried oregano
2 tablespoons dried mint flakes
1 tablespoons paprika
1/2 tablespoons nutmeg
1/2 cup Extra virgin olive oil
2 lemons, (juice of)

Steps:

  • Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
  • Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
  • Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
  • Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
  • Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving

PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLIC AND DIJON



Pan Seared Lamb Lollipops (Chops) with Rosemary, Garlic and Dijon image

Lamb lollipops marinated with rosemary, dijon and garlic. Perfect for Easter brunch or a cocktail party.

Provided by Kelley

Number Of Ingredients 7

2 racks of lamb, cut into chops (you should get 6-7 chops per rack)
salt and pepper
3 cloves minced garlic
zest of one lemon
3 tablespoons dijon mustard
1 tablespoon minced fresh rosemary
2 tablespoons olive oil, plus more for searing

Steps:

  • In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
  • In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
  • Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
  • When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
  • Remove chops to plate and let rest about 5 minutes.
  • Repeat with remaining chops until all are cooked.
  • If pan starts to smoke, turn heat down. Serve as is or with mint jelly.

OVERNIGHT LAMB MARINADE



Overnight Lamb Marinade image

Make and share this Overnight Lamb Marinade recipe from Food.com.

Provided by Tonia B

Categories     Lamb/Sheep

Time 20h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tablespoon dried basil
1/2 tablespoon dried rosemary
1 teaspoon fresh coarse ground black pepper
1 teaspoon dried parsley
2 -3 fresh garlic cloves, pressed

Steps:

  • Mix all incredients together.
  • Place marinade & Leg of Lamb Roast in 1 Gallon size freezer bag. Try to get as much air out of bag as possible. Place in refrigerator in shallow pan, in case of leak. Turn every time you think of it.
  • I put this together in an afternoon and allow the roast to marinate overnight & part of the next day.
  • I cook it per the High Altitude Lamb recipe #600948. Since I have most of the ingredients in the marinade, the only thing I do prior to cooking is make slits in the roast and insert slivers of garlic.
  • I use a stone roaster.
  • Cooking time listed here is the marinating time.

LAMB AND CABBAGE CURRY



Lamb and Cabbage Curry image

A South African Indian dish that's become a favorite

Provided by Lorraine

Categories     Main Course

Number Of Ingredients 16

700 gram lamb
4 cups chopped cabbage
1/4 cup vegetable oil
2 cinnamon sticks
2 bay leaf
1 star aniseed
1 onion (finely chopped)
1 tbsp ginger/garlic paste
2 sprigs curry leaf
3 roma tomatoes (skin removed and blended)
2 tbsp masala
2 tsp kashmiri chilli powder
1 tsp turmeric
1 tsp ground fennel
2 tsp garam masala
salt

Steps:

  • Heat the oil in a large pot. Add the cinnamon sticks, bay leaf and star aniseed to the oil and fry until fragrant
  • Add the onion and saute until golden brown. Add the curry leaf and ginger/garlic paste and saute for a minute
  • Add the masala, chilli powder, turmeric, fennel and garam masala. Cook the spices for 2 minutes, add a few drops of water if required
  • Add the lamb and allow it to cook with the spices for 5 minutes, on low heat. Do not cover the pot
  • Add the pureed tomatoes, season with salt. Cover and simmer for an hour or until the lamb is tender. If the lamb needs further cooking add another quarter cup of water and cook further
  • Add the cabbage and cook for about 10-15 minutes
  • Garnish with coriander and serve hot with rice or roti

ROASTED LAMB WITH HONEY AND THYME GLAZE



Roasted Lamb with Honey and Thyme Glaze image

An easy preparation of a special dish, this Roasted Lamb with Honey-Thyme Glaze is delicious and perfect for a special dinner or holiday occasion.

Provided by Creative Culinary

Categories     Lamb

Time 2h5m

Number Of Ingredients 4

4 tablespoons honey
1/2 cup extra-virgin olive oil
4 fresh thyme sprigs
5 lb Lamb roast

Steps:

  • Preheat oven to 400°F.
  • Combine honey, olive oil, and thyme in heavy small saucepan.
  • Stir over low heat until just warm. Remove from heat.
  • Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl.
  • Roast lamb 12 minutes; brush again with honey mixture from bowl.
  • Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare and up to 150°F for well done. The time will vary depending on the size of your roast and desired level of done-ness; figure 15-25 minutes per pound.
  • Transfer lamb to cutting board; over with foil and let rest for 15-20 minutes.
  • Cut lamp into slices and drizzle with leftover honey glaze.

Nutrition Facts : ServingSize 1 8, Calories 883 kcal, Carbohydrate 9 g, Protein 72 g, Fat 60 g, SaturatedFat 21 g, Cholesterol 264 mg, Sodium 188 mg, Sugar 9 g, UnsaturatedFat 34 g

HIGH ALTITUDE LAMB



High Altitude Lamb image

Delicious and easy way to cook lamb. When I made lamb this way I was a bit skeptical but the lamb was the best I've ever made. Recipe adapted from The New High Altitude Cookbook

Provided by ellie_

Categories     Lamb/Sheep

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

leg of lamb (6-7 lbs)
2 cloves garlic, cut into slivers
1/2 teaspoon dried savory
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
3 tablespoons olive oil
salt and pepper (optional)
1 -2 tablespoon flour, for gravy
1 cup chicken broth or 1 cup chicken stock, for gravy (in case there is not enough drippings)
to taste potato, peeled (optional)

Steps:

  • Preheat oven to 550 degrees F.
  • Place lamb fat side up on rack in roasting pan.
  • With small sharp knife cut slits all over lamb.
  • Place garlic slivers in slits.
  • In small bowl combine savory through olive oil and combine well.
  • Rub herb mixture over lamb.
  • Salt and pepper lamb, if desired.
  • Insert meat therometer into lamb.
  • Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
  • Turn off oven.
  • Do not open oven door for 3 1/2 hours.
  • Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
  • Add drippings and chicken stock to equal 2 cups.
  • Cook until thickened.

HIGH ALTITUDE HARD BOILED EGGS



High Altitude Hard Boiled Eggs image

Provided by Kelley

Number Of Ingredients 1

One dozen (12) organic eggs, preferably 10-14 days old

Steps:

  • Set eggs on counter 10-15 minutes before you intend to cook them. Cold eggs straight from the fridge are more likely to crack when you're cooking them.
  • Bring a large pot of water to a boil. (Make sure you have enough water to cover the eggs completely and that the pot is big enough for the eggs to be in a single layer.)
  • Using a large spoon, slowly and carefully lower the eggs down into the boiling water. Cook eggs for 15 minutes. Turn burner off and let eggs sit another 3 minutes.
  • Drain off the hot water and add cold water to cover the eggs. I let the water cold water run a minute or two over the eggs before taking them out of the pan and letting them cool completely back in the egg carton.
  • Store cooled eggs in the refrigerator.

HIGH ALTITUDE HOMEMADE OATMEAL RAISIN COOKIES



High Altitude Homemade Oatmeal Raisin Cookies image

Chewy in texture, a no-fail high altitude recipe for oatmeal raisin cookies.

Provided by Lea Ann Brown

Categories     Dessert

Number Of Ingredients 12

3 eggs (well beaten)
1 cup raisins
1 teaspoon vanilla extract
1 Cup butter (softened just enough for it to cream with sugars)
1 Cup brown sugar
1 Cup white sugar
2 1/2 Cups flour
3/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 Cups oatmeal (Quick cooking works best. )
3/4 cup chopped pecans

Steps:

  • In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap.
  • Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. I used my stand mixer for this step.
  • Dough will be stiff.
  • Drop by heaping teaspoons onto uncreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
  • Bake 350 degrees for 10 - 12 minutes or until lightly browned.

Nutrition Facts : ServingSize 1 cookie, Calories 82 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 82 mg, Fiber 1 g, Sugar 6 g

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