Not everyone likes lamb. Possibly this is because they haven’t found a version that suits them. Here are some possibilities to try. All of these I have found delicious, YMMV.
Greek roast leg of lamb (from OPA! Healthy Greek Cookbook by Theo Stephan and Christina Xenos)
1 leg of lamb
15 garlic cloves
10 rosemary sprigs
½ cup extra virgin olive oil
2 Tbsp. salt
2 Tbsp. pepper
½ cup shredded fresh mint
juice and zest of 1 lemon
Make 5 slits in the lamb and stuff each with 1 garlic clove. Cut around the bone and insert three rosemary sprigs near the bone at the top of the leg and three at the bottom. Rub the lamb with ¼ c. of the olive oil and sprinkle with 1 Tbsp. each of the salt and pepper.
In a food processor or mortar grind the mint, lemon juice and zest, the other 10 garlic cloves, the leaves of the last 4 rosemary sprigs, the remaining 1 Tbsp. each of salt and pepper and the other ¼ cup of olive oil. Rub this paste into the meat. Roast for 30 minutes at 425 degrees F, then reduce heat to 325 and continue roasting for another 1 to 1½ hours until internal temp is 135.
Moroccan lamb (roast or chops)
Spice mix: (This will cover a leg of lamb or a whole heck of a lot of chops. Make this up and keep on hand for other stuff!)
2 Tbsp. coriander
1 Tbsp. garlic
½ Tbsp. each cumin, sumac
2 tsp. pepper
1 tsp. salt
Make a paste of the spice mix and olive oil and rub all over the meat. Let stand 10
minutes before cooking. (Roast a leg of lamb as in above recipe, pan-fry chops)
Lamb meatballs in yogurt sauce (adapted from Pleyn Delit)
Mix a pound of ground lamb with one medium onion, minced. Form into balls and arrange on a cookie sheet, bake 15 minutes at 350.
Meanwhile saute’ and simmer a medium onion, minced, and a finely cut leek until tender. Add ½ tsp. each coriander, cumin, and cinnamon, juice of one lemon, 1 Tbsp. chopped fresh mint, and a cup of plain Greek yogurt. Mix well and salt to taste, simmer the meatballs in this sauce.
Lamb chops in blackcurrant sauce.
Salt and pepper your chops and pan-fry them. Blend in a small saucepan ½ cup orange juice concentrate, ½ cup water, 1 Tbsp. ground rosemary, salt to taste, and 3 Tbsp. blackcurrant jelly (slightly more if what you can get is syrup). Blend and bring to a simmer, serve over chops.
Grilled lamb skewers
Toss cubed lamb meat with ½ tsp. each salt, pepper, ground rosemary. Thread on skewers. Blend in a saucepan 1 cup crushed pineapple, ½ cup apricot jam, ¼ cup lemon juice, and 1 Tbsp. Dijon mustard. Baste the skewers with this as they grill. Serve extra sauce on the side.
Happy feasting!