Traditional Lamb Recipes

Lamb is a popular meat dish in countries such as Australia, New Zealand and Southern Chile. It is not as common in the United States. Here are two traditional lamb recipes.

Roasted Lamb

  • 2 and 1/4 lbs. lamb (leg or shoulder)
  • 1/4 cup olive oil
  • 2 and 1/2 teaspoons sea salt
  • 6 cloves garlic, cut into tiny pieces
  • Several fresh rosemary sprigs
  • 8 potatoes
  • 2 big sweet potatoes
  • 2 medium onions
  • Mint sauce

Heat the oven to 300 degrees. Cut both kinds of potatoes into inch-thick slices. Cut the onions in half. Place all of the prepared vegetables into a baking tray.

Drizzle olive oil over the vegetables, and sprinkle on salt. Place the tray on the bottom rack of the oven and roast.

Cover the lamb with olive oil and sprinkle with salt. Make small incisions all over the meat with the point of a sharp knife. Place the pieces of garlic and a rosemary sprig in the holes. Place the lamb on the middle rack of the oven so the vegetables below can catch any drippings. Roast for 90 minutes. Slice the thickest part to see if it is done.

Take it out of the oven, and place it on a plate or tray. Cover with foil and let it set 10 minutes. Serve with the vegetables and mint sauce. This recipe serves four people.

Grandma's Original Lamb

  • 1 and 1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut in 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 regular-size can beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 and 1/2 teaspoons fresh parsley, minced
  • 1 and 1/2 teaspoons chives, minced
  • 1/2 teaspoon fresh thyme, minced

Over medium heat, brown the meat in one tablespoon of oil in a Dutch oven. Drain the meat, remove and set aside. Add the remaining oil, carrots and onions to the pan. Cook until the onions are tender. Add the broth, salt, pepper, potatoes and lamb. Bring to a boil. Remove from the heat. Cover and bake in the oven at 350 degrees for 55 minutes or until the vegetables and meat are tender.

Remove the meat and vegetables with a slotted spoon and place them in a large bowl. Cover. Set aside the pan juices. Melt the butter over medium heat in the Dutch oven. Stir in the flour with a fork until it is smooth. Slowly add the pan juices and continue to cook. Bring to a boil. Continue to cook, and stir it until it is thickened. Add the spices, meat and vegetables, and heat through. This recipe serves four people.

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