Maple Chilli Glazed Leg Of Lamb Recipes

MAPLE GLAZED CHIPOTLE GOAT CHEESE LAMB BURGERS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Cut the top off of the head of garlic, and place onto a small, oven safe dish.
• Bake the garlic in the preheated oven until the cloves are soft and golden brown, about 1 hour. Remove from the oven, and cool. Once cool enough to handle, squeeze the roasted garlic into a mixing bowl. Add the lamb, goat cheese, chipotle peppers, rosemary, 2 tablespoons maple syrup, salt, and pepper; mix well. Form the mixture into 4 patties.
• Heat the olive oil in a large skillet over medium-high heat. Sear the lamb patties for 1 minute on each side, then reduce the heat to medium-low, and continue cooking to your desired degree of doneness, about 2 minutes per side for medium-well. About 1 minute before the patties are ready, pour in the remaining 2 tablespoons of maple syrup, and allow it to thicken and glaze the burgers. Serve on toasted ciabatta buns.

LAMB CHILI

Steps:

• Heat oil in heavy bottom Dutch oven. Add lamb and fry till lamb is brown. Break lamb into small chunks as you fry it. It takes about 10 minutes to dry moisture in lamb and another 10 minutes to brown it. Remove on a plate with slotted spoon leaving most of oil behind.
• Add chopped onion and garlic in same dutch oven and fry until translucent.
• Now add bay leaf, lemon zest and all seasonings and continue frying for two more minute. Add tomato paste, chili paste, lemon juice and fry for another two minutes. Add some water if is sticking to bottom of the pan.
• Add beer, chicken stock, salt and bring to boil. Add kidney or red beans and simmer at low medium heat for about 30 minutes or until lamb is tender. Taste and adjust salt. Serve with rice and salsa. Enjoy!

GRILLED LAMB WITH BROWN SUGAR GLAZE

Steps:

• In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
• Preheat grill for high heat.
• Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

MAPLE GLAZED LEG OF AUSTRALIAN LAMB

Steps:

• 1. Trim lamb of visible fat and cut 4 deep slashes down the flesh side. Divide shallots and thyme into the slashes. 2. Combine maple syrup, lemon juice and balsamic vinegar. Brush half over the lamb and into the slashes. Reserve remaining mixture for basting. Allow flavors to infuse for 2-3 hours or overnight. 3. To prepare the pear and cranberry chutney, combine all ingredients in large saucepan. Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes. This can be prepared the day before and served warm or cold with the lamb. 4. While bringing the lamb to room temperature, preheat oven to 350°F. Place lamb in a roasting pan and cook for 1 hour 45 minutes or until internal temperature reaches 130-135°F for medium rare. Baste with reserved marinade 3-4 times during cooking. Transfer to a warm dish, cover with foil and allow to stand 10-15 minutes before slicing. 5. When lamb is nearly cooked, prepare the puree. Place diced squash in pan of cold, salted water. Bring to a boil and heat until tender. Drain and mash, season to taste with pepper, nutmeg, and (optional) butter. To serve, carve lamb and arrange on a warmed platter with chutney and puree. If desired, drizzle lamb with additional maple syrup and lemon juice.

BONELESS LEG OF LAMB WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Combine ingredients for the herb rub in a small bowl.
• Coat the meat on all sides iwth the herb blend.
• Put the meat on a rack in baking dish and place in the oven.
• Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
• While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
• Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
• Return to skillet to keep warm.
• Cut lamb into 1/2 " thick slices and serve with the warm glaze.