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Lamb Recipes
Throughout the world, the variety offered in terms of food items is uncountable. Every country has a distinct cuisine of its own, comprising of numerous dishes and delicacies. Passover is a Jewish festival and to make it even more special, certain dishes are prepared on this day. Lamb dishes are very much popular amongst the Jewish community. On the Passover day, it is believed that it is necessary to prepare lamb dishes, as a part of the tradition. Therefore, on Pesach, a variety of mouth-watering lamb dishes are cooked and served. Read on explore some tasty Passover lamb recipes, provided in the lines below.
Poleko Lamb Charcoal Barbecued Lamb Cutlets
Ingredients
- 9 French-cut Lamb Racks (cut into 3 pieces)
- 1 cup Natural Yoghurt
- 1 tsp Crushed Garlic
- 1 tsp Crushed Ginger
- 1 tsp Garam Masala
- 1 tsp Salt
- 1/2 tsp Chili Powder
- 1/2 tsp Saffron Color
- 1/2 tsp White Pepper
Directions
- Take a bowl and mix all ingredients together.
- Coat the lamb cutlets in the mixture.
- Place the lamb pieces in a bowl and cover it.
- Place the bowl in the fridge, overnight, to let the lamb marinate properly.
- Remove the marinated cutlets from the fridge and place them on barbecue racks, over hot charcoal coals.
- Cook for 5-6 minutes or until the cutlets are done.
- Serve hot, with mint sauce and your choice of mixed salad.
Lamb Recipe
Ingredients
- 1 Leg of Butterflied Lamb.
- 1/2 tsp Ground Black Pepper
- 1 tsp Salt
- 1 (1/2 inch) Piece Fresh Ginger Root, sliced
- 2 Garlic Cloves, minced
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Dijon Mustard
- 1/2 cup Brown Sugar
- 2/3 cup Lemon Juice
Directions
- Take a bowl and mix salt, pepper, soy sauce, ginger, garlic, olive oil, Dijon mustard, brown sugar and lemon juice in it.
- In a shallow container, place the butterflied lamb and marinate it with the lemon juice mixture.
- Cover the container and keep in the refrigerator, for 8 hours (or overnight).
- Preheat an outdoor grill to a medium heat.
- Take the lamb out of the refrigerator and drain the marinade.
- In a saucepan, pour the drained marinade and bring it to a boil. Reduce the heat and cook the mixture until slightly thickened.
- Lightly apply oil in the grill grate.
- Over indirect heat, grill the lamb for 40 to 50 minutes, minimum temperature being 145 degrees F.
- Allow the lamb to cool and then slice it into desired size
- Cover with the thickened marinade mixture and serve.
Lamb One Pot
Ingredients
- 1 kg Lamb Skanks Or Tjops
- 1 liter Rooibos Tea
- 125 ml Butter
- 125 ml Lemon Juice
- 1 cup Uncooked Rice
- 1 Garlic Clove, chopped
- Salt
- Pepper
- Fresh Parsley, chopped
Directions
- Wash and dry lamb and keep it aside.
- Melt butter and add lemon juice to it.
- Place the lamb in the bottom of a cast iron pot, casserol or oven proof dish with lid and add rice to it.
- Gradually add the lemon and butter, followed by rooibos tea.
- Finally add the garlic.
- Preheat oven to 180 degrees
- Put the lamb in oven and bake it until all the liquids get absorbed and the rice gets cooked. If required, add some more rooibos tea.
- Serve hot, garnished with chopped parsley and tomatoes.
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