Lamb Recipes

Sunrise - Sunset Leg of Lamb

This recipe cooks for 7 hours at the lowest possible oven temperature (between 160-220 degrees) and uses Oh! So Garlic spice from Lesley Elizabeth’s Seasonings It is delicious!

1 Leg of Lamb, 6-10 pounds
2 T olive oil
3 T Lesley Elizabeth’s Oh! So Garlic seasoning
2 carrots
2 yellow onions
2 stalks celery
1 C red wine

Blend the olive oil and Lesley Elizabeth seasoning (if you don’t wish to use LE seasoning create your own paste of herbs and spices). Coat the lamb with the paste. Place the vegetables and lamb in a roasting pan and cover aluminum foil, crimping along the edges but tented in the middle. Place in the oven at the lowest possible temperature (160-220 F) for approximately 7 hours.

Meat will be very tender. Discard the roasting vegetables (we feed them to the dogs!), and serve with couscous and fresh peas.

Grilled Marinated Leg of lamb
Two 3-4 pound boneless, butterflied legs of Icelandic Lamb (leftovers for another meal)
¼ cup fresh lime juice
½ cup white wine vinegar
3-4 clove of garlic, minced
¼ cup olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh mint, chopped
1 tbsp fresh thyme, chopped
fresh ground black pepper
Combine all ingredients except lamb in glass pan.
Place lamb in marinade and turn to coat well. Marinate for at least 30 minutes but no longer than an hour, turning meat a few times.
Preheat grill. Cook lamb for 8-10 minutes per side or to desired doneness. Do not overcook.

Pasta with Feta and Sorrel
1 pound cooked Pasta (a spiral or butterfly shape works well)
½ - ¾ pound sheep’s milk Feta cheese, in ½ inch crumbles
½ cup minced red onion
½ cup chopped sun dried tomatoes
1 cup halved Greek olives
4 cups of fresh sorrel leaves (or baby spinach leaves tossed with juice of ½ lemon)

Dressing for Salad
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 clove garlic, finely minced
1 teaspoon milk
salt and fresh ground pepper
Combine all ingredients except milk in bowl and whisk to combine well. Add milk and whisk again. Pour over salad and toss well. Serve at room temperature.
Fresh Green Beans with Shallots & Pinenuts
3 pounds fresh small tender green beans, tips snipped
½ stick unsalted butter
1/3 cup shallots, peeled and minced
1 cup pinenuts
Heat large pot of water to boil, and add green beans. Cook for 2-3 minutes, then drain.
In large skillet, melt butter and sauté shallots and pinenuts over med-high heat, for 3-4 minutes stirring to prevent burning.
Add drained green beans, and toss in pan to coat beans.
Season with salt and fresh ground pepper.

Fresh Apricot Cobbler
12 ripe whole large Apricots (Peaches will work, but apricots are so beautiful)
¼- ½ cup sugar (vanilla sugar is elegant)
juice of ½ lemon
½ teaspoon fresh ground nutmeg
¼ teaspoon mace
2 cups unbleached flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ cup sugar
1 cup whole milk
1 egg
½ cup melted unsalted butter
Preheat oven to 350º. Butter 2 quart (11×7) glass pan.
Slice apricots into bowl do not peel (peel peaches if desired), sprinkle with lemon juice and gently toss with sugar and spice. Pour into buttered pan.
Combine dry ingredients in mixing bowl. Beat milk and egg together and add melted butter, beat to combine. Pour into dry ingredients and gently mix just to combine ingredients, do not stir. Plop spoonfuls on top of apricots and sprinkle with sugar. Bake until bubbly and golden, about 30-40 minutes. Serve warm with whole milk yogurt (sheep’s milk yogurt is wonderful) or a drizzle of heavy cream.

Cold Lamb Salad

½ pounds roasted or grilled lamb, sliced thinly
4 cups washed fresh young assorted salad greens
½-1 cup fresh mint leaves, chopped
1 cup very thinly sliced sweet onion, Vidalia’s are perfect
1 cup thinly sliced red and yellow peppers

Dressing
¼ cp red wine vinegar
½ cup extra virgin olive oil
1 teaspoon grainy mustard
1 clove garlic mashed to a paste
1 teaspoon salt
fresh ground pepper


Combine salad ingredients in large bowl
Whisk together or shake in jar the dressing ingredients

Pour over salad and toss well to coat before serving

Looking for more lamb recipes? You’ve got to check out Sheeps’ Creek Farm, they’ve got the most incredible list of lamb recipes!