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Favorite Lamb dishes/recipes?

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Started 1 year ago by Walker
Latest reply from hungrywoolf

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Walker
The KLD / Downtown
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After reading Anne's story about the Ohio Lamb Industry and browsing the recipes listed there, I'm wondering if anyone else has lamb recipes to share, or favorite lamb dishes at certain restaurants worth mentioning?

I usually don't make it a point to go out of my way to order lamb, and I don't think I've ever prepared it at home, but from time to time at certain tasting events around town I have a bite here or there and enjoy it when prepared in certain ways.

So share with me! How should I be enjoying lamb?

Posted 1 year ago #
hungrywoolf
Victorian Village
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I grew up eating a lot of lamb and I like it roasted, in stews, in burgers, in kebabs and pan fried lambs liver.

Around Columbus: I like the lamb lollipops at the Rossi and I've had some great lamb shanks at Alana's. Skillet do a killer lamb burger on occassion.

Latitude 41 had a stuffed saddle of lamb on their Easter brunch menu that sounded good but I didn't get to try it.

Blues Creek sells a lamb and mint sausage that's tasty.

I like using ground lamb for Shepherd's pie and I really like this recipe

Nigel Slater has a lot of good lamb recipes including this one for slow roasted lamb.

Posted 1 year ago #
bastardsuperstar
ゴジラ
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far and away my favorite lamb dish is what i grew up eating at a neighbor's house and always just referred to as "greek lasagna" but later found out was a bastardized pastitsio. lamb, cinnamon, cheese, pasta, bechamel and a hint of mint.

what i recommend is look at a half dozen or so recipes and photos for it, and then throw them all out and just iron-chef-ghetto your way to a new favorite dish. . .

damn near perfect comfort food.

Posted 1 year ago #
KSquared
Literally Hell
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bastardsuperstar wrote >>
far and away my favorite lamb dish is what i grew up eating at a neighbor's house and always just referred to as "greek lasagna" but later found out was a bastardized pastitsio. lamb, cinnamon, cheese, pasta, bechamel and a hint of mint.
what i recommend is look at a half dozen or so recipes and photos for it, and then throw them all out and just iron-chef-ghetto your way to a new favorite dish. . .
damn near perfect comfort food.

+1
Ruth Reichl's Gourmet cookbook has a really good recipe that includes eggplant. It's one of my favorite things I've ever made.

http://www.cookstr.com/recipes/lamb-and-eggplant-pastitsio

Posted 1 year ago #
bastardsuperstar
ゴジラ
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i'll have to check that one out.

the beauty of a dish like that is that you can't make a "bad" one, just one that you might not like as much as the last one, yaknow?

also, double the meat in every recipe you find, you'll thank me later. this shit is best when it's at its meatiest . . .

Posted 1 year ago #
duncanfj

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I get a boneless leg of lamb from Bluescreek, rub it with olive oil, salt and pepper and let it sit a little to come to room temp, then throw it on the grill. I usually let it for for about 7 minutes on a side, depending on the thickness. Take it off, let it rest, slice it up. Eat it on a salad, on a pilaf, with lentils, or (my favorite) with grilled sweet potatoes.

Posted 1 year ago #
vestanpance
Harrison West/at work OSU
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My family has leg of lamb and mint sauce for christmas almost every year.

here's an easy simple recipe

http://www.cooks.com/rec/view/0,1927,150175-247204,00.html

Posted 1 year ago #
Snarf
Dystopia
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I like cooking racks of lamb, but at nearly $20 a pound you want to make sure you do it right..

Also lamb flavor can vary, racks from Australia and New Zealand will be a little smaller and have a stronger gamier flavor. American raised lamb are going to be slightly larger and have a sweet mild flavor.

I've done it in the oven with success before, using the old school pistachio/parsley/lemon rub.

I'm going to try them on the grill soon, likely with a sweet mustard glaze. ugh, now I'm starving.

At The Top a few weeks ago one of their bar specials was a lamb burger with tomato, arugula, feta and a tzatziki type sauce on I think a brioche roll. EPIC.

Posted 1 year ago #
Mercurius
First Avenue
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My favorite is the leg. Go to your nearest purveyor of Indian delicacies, buy a jar of mint chutney, slather lamb with said mint chutney and a handful of sea salt and slow cook until you reach a internal temp of 138 degrees Fahrenheit. Let rest and serve with a mild curry sauce and a chiffonade of fresh mint.

Posted 1 year ago #
Snarf
Dystopia
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Mercurius wrote >>
My favorite is the leg. Go to your nearest purveyor of Indian delicacies, buy a jar of mint chutney, slather lamb with said mint chutney and a handful of sea salt and slow cook until you reach a internal temp of 138 degrees Fahrenheit. Let rest and serve with a mild curry sauce and a chiffonade of fresh mint.

We should get married.

Posted 1 year ago #
Walker
The KLD / Downtown
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Nice! Thanks for all of the recommendations. Looks like I have some homework to do.

That bar special at The Top sounds pretty amazing too. :D

Posted 1 year ago #
alexs
Limestone bluffs of the Scioto
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It's easy to come close to the flavor of gyro meat, with salt, black pepper, rosemary, thyme, and oregano, maybe sage and marjoram. You can vary the ratios, or omit a few if you like, and still get good results.

The Kroger on Henderson is selling nice lamb out of Athens County, much better than flying it from the opposite side of the planet. Sometimes I get lamb at Jaffa Market if it looks good (Fridays are best).

Posted 1 year ago #
joev
Merion Village
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My favorite is a dish my Hungarian great grandma made a long time ago - lamb dumplings. You take a small amount of ground lamb, and paprika, an onion and lots of garlic and make a filling for soft, small dumplings. Rather than stuffing and folding them over like a ravioli or pierogi, you just sort of form the dough around a small bit of the filling, more like a tamale (though they should end up a little larger than gnocchi.)

You serve it with dressed with melted butter and paprika, sour cream and a generous amount of dill.
I've made these with diced eggplant and oregano rather than lamb, and they're equally as awesome. And though it's not traditional, I add mint on top as well.

The closest recipe I can find is for a Turkish dish called manti. But don't use wonton wrappers - it's much more satisfying if the dumplings are soft and doughy.

Posted 1 year ago #
Twixlen
Westgate, Columbus
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Fortune Chinese has Lamb with Chili Pepper & Cumin on their Szechuan menu... it is thoroughly delicious.

Posted 1 year ago #
rus

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Twixlen wrote >>
Fortune Chinese has Lamb with Chili Pepper & Cumin on their Szechuan menu... it is thoroughly delicious.

Interesting... might have to check that out.

Posted 1 year ago #
Twixlen
Westgate, Columbus
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rus wrote >>

Twixlen wrote >>
Fortune Chinese has Lamb with Chili Pepper & Cumin on their Szechuan menu... it is thoroughly delicious.

Interesting... might have to check that out.

Get the eggplant too. TRUST ME ON THIS. No meat style. Man. It's so friggin' good.

Posted 1 year ago #
rus

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Twixlen wrote >>

rus wrote >>

Twixlen wrote >>
Fortune Chinese has Lamb with Chili Pepper & Cumin on their Szechuan menu... it is thoroughly delicious.

Interesting... might have to check that out.

Get the eggplant too. TRUST ME ON THIS. No meat style. Man. It's so friggin' good.

I've liked eggplant before ( used to make it for dinner parties ) so perhaps... the "no meat" throws me off, though.

With the lamb, probably not so bad.

Posted 1 year ago #
Pablo
Crestview Addition
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lamb chops = meat-cycles mmmmmmmm

Posted 1 year ago #
Mercurius
First Avenue
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http://blog.ideasinfood.com/photos/lamb/index.html

Posted 1 year ago #
hungrywoolf
Victorian Village
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Twixlen wrote >>
Fortune Chinese has Lamb with Chili Pepper & Cumin on their Szechuan menu... it is thoroughly delicious.

Agreed - I forgot about that one. I crave Fortune on a weekly basis.

Posted 1 year ago #