How To Cook Lamb | Dinner Ideas & Recipes By Jamie Oliver
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Lamb kebabs are a popular dish in Middle Eastern cuisine, often enjoyed at gatherings and celebrations.
Ingredients
- ●1 lb ground lamb
- ●1/2 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●Skewers (wooden or metal)
Instructions
- 1In a large bowl, combine the ground lamb, chopped onion, minced garlic, parsley, cumin, coriander, paprika, salt, black pepper, and cayenne pepper (if using).
- 2Mix the ingredients thoroughly until well combined.
- 3Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 4Preheat your grill or broiler to medium-high heat.
- 5If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 6Take a portion of the lamb mixture and mold it around the skewers, forming long kebabs.
- 7Place the skewers on the grill or under the broiler, cooking for about 10-12 minutes, turning occasionally, until the lamb is cooked through and has a nice char.
- 8Remove the kebabs from the grill and let them rest for a few minutes before serving.
- 9Serve the lamb kebabs with your choice of sides, such as pita bread, tzatziki sauce, or a fresh salad.
Equipment
grillmixing bowlskewersplastic wrap
🌶️🌶️🌶️Low
Ingredients
- ●4 lamb shanks
- ●2 tbsp olive oil
- ●1 large onion, chopped
- ●2 carrots, chopped
- ●2 celery stalks, chopped
- ●4 cloves garlic, minced
- ●2 cups beef broth
- ●1 cup red wine
- ●1 can (14 oz) diced tomatoes
- ●2 tbsp tomato paste
- ●2 tsp dried rosemary
- ●2 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 bay leaf
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a large Dutch oven, heat the olive oil over medium-high heat.
- 3Season the lamb shanks with salt and pepper, then brown them in the hot oil on all sides. Remove and set aside.
- 4In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- 5Add the minced garlic and cook for an additional minute until fragrant.
- 6Stir in the tomato paste, then add the red wine, scraping up any browned bits from the bottom of the pot.
- 7Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. Bring to a simmer.
- 8Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- 9Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
- 10Remove the pot from the oven and let it rest for a few minutes before serving.
- 11Garnish with fresh parsley before serving.
Equipment
Dutch ovenWooden spoonMeasuring cupsMeasuring spoons
Roasted leg of lamb is a classic dish in Mediterranean cuisine, often served during festive occasions and family gatherings. Traditionally, it symbolizes abundance and is a centerpiece for celebrations such as Easter and Christmas. In modern times, this dish has gained popularity worldwide, with variations in herbs and cooking methods reflecting local tastes.
Ingredients
- ●leg of lamb
- ●garlic
- ●rosemary
- ●thyme
- ●olive oil
- ●salt
- ●black pepper
- ●lemon
- ●onion
- ●carrots
- ●potatoes
- ●red wine
- ●beef broth
- ●bay leaves
- ●parsley
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Pat the leg of lamb dry with paper towels.
- 3Rub the lamb with olive oil, salt, and black pepper.
- 4Make small incisions in the lamb and insert garlic cloves and rosemary sprigs.
- 5Place the lamb in a roasting pan with chopped onions, carrots, and potatoes.
- 6Pour red wine and beef broth into the pan, adding bay leaves.
- 7Roast the lamb for 1.5 to 2 hours until the internal temperature reaches 135°F (57°C) for medium-rare.
- 8Baste the lamb every 30 minutes with the pan juices.
- 9Remove the lamb from the oven and cover loosely with foil; let it rest for 15-20 minutes.
- 10Slice the lamb and serve with the roasted vegetables and pan juices.
Ingredient Alternatives
leg of lamb
Healthier: pork tenderloin
Cheaper: chicken thighs
Chicken thighs are more affordable and leaner, while still providing a good flavor.
red wine
Healthier: grape juice
Cheaper: white wine
Grape juice maintains sweetness without alcohol, while white wine can be less expensive.
Techniques
roasting
Equipment
roasting panmeat thermometerknifecutting board
🌶️🌶️🌶️LowContains Alcoholmilk
Also Known As
Lamb RoastHerb-Crusted Lamb
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