Lamb Meat Recipes

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Lamb Sirloin Roast Recipe (+Giveaway) Recipe

'Tis the season to be jolly, and the way I embrace the spirit of that message is by not feeling very guilty about what I eat! I enjoy decadent desserts as much as the next gal, but what I really crave is meat. It’s probably because I live with so many vegetarians.

I roasted a lamb sirloin today with Herbes de Provence, garlic, tomato paste and maple syrup. Prior to roasting it in the oven, I seared the meat to form a deliciously sweet, herby crust. I enjoyed every single bit of it, and so will you if you give this recipe a try. I guess I'll eat healthier to shed some pounds in 2012. That’s what New Year’s resolutions are for!



Today's prize is sponsored by Somersault Snacks. You could win five 6-ounce packages of their insanely addictive nuggets! These sunflower seed-based nuggets are nutritious and tasty; they're a perfect combination in between gorging on calorie-laden holiday food. My personal favorite? Definitely the Dutch Cocoa. It has a very satisfying mild chocolate flavor. As for the savory options, I really enjoyed the Salty Pepper, which has just the right amount of heat. If you want to experience Somersault Snacks for yourself, just go to the 25 Days of Giveaways page today and enter for a chance to win!

Make sure you're a fan of PhamFatale Facebook fan page and Somersault Snacks or follow @Phamfatalecom and  tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "snack pack #Giveaway from @Phamfatalecom and @SomersaultSnack: http://bit.ly/sp4V7y".

Somersault Snacks


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Lamb and Goat Cheese Appetizer Recipe (+Giveaway) Recipe

It makes me sad that lamb is so under-utilized and under-appreciated. I love lamb! Whenever I want to introduce lamb to someone who may have had a bad experience, I give it to them in appetizer form. Getting a large chunk of a meat you don't know or haven't enjoyed in the past can be intimidating. Bite size appetizers are much more inviting in that if after a bite you don't like it, you can stop right there without offending anyone.

I bought a lamb tenderloin to create appetizers with the tender meat. I would usually stack cold meat on toasted brioche, but I needed to add something studier to hold the little bites together. I used mini wafer crisps and topped them with hash-brown style sweet potatoes. I created many layers of flavors so the elements would complement each other. I made a mint goat milk yogurt sauce to pair with the lamb and finished the appetizer with two different kinds of Cypress Goat Cheese chevre to repeat the flavor.



Today our friend Jason from Cypress Grove Chevre is offering the Flashback Family Gift Pack (which I used for this recipe) as part of our 25 Days of Giveaways. The giveaway includes five amazing flavored goat cheeses. Each flavor has a groovy name: Ms.Natural (plain), Sgt.Pepper (exotic spices & pepper threads), Purple Haze (lavender), PsycheDillic (dill) and Herbs de Humboldt (Herbes de Provence). I like them all and I've told you Cypress Grove Chevre is really dear to my heart (find out why). As an added bonus, it also includes John Lennon-style tinted glasses to help your chevre lovers properly mellow out. That's 24 ounces of delicious chevre, a $75 value! Enter now.

Make sure you're a fan of PhamFatale Facebook fan page and Cypress Grove Chevre, or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "Flashback Goat Cheese Family Gift Pack $75 value #Giveaway from @Phamfatalecom and @CypressGrovers: http://bit.ly/sp4V7y".

Cypress Grove Chevre Recipe with Picture


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Roasted Lamb Shoulder Recipe Recipe

Roasted Lamb Shoulder Recipe

11.10.11 by Jackie

Too many people tend to stay away from lamb because of its strong taste. I think that’s a mistake. If marinated properly, lamb is so flavorful, tender and juicy without being overpowering. The key is to use lots and lots of garlic, and my go-to meat tenderizer, green papaya (I can't be thankful enough for Lulu's late grandma's secret).


This particular recipe calls for a large chunk of lamb shoulder. To ensure that the meat doesn't burn at the bottom of the cocotte ("Dutch oven" in French) while roasting, I place carrots and par-boiled potatoes underneath so they catch all the delicious flavors from the roasted meat. Just thinking about it makes me drool!

Roasted Lamb Shoulder Recipe with Picture


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Nihari Recipe (Indian Lamb Stew) Recipe

There is a meat stew dish in every culture. The version from Indian cuisine, called nihari, is one of my favorites. I made some over the weekend with lamb shanks and lamb sirloin (my favorite), but other red meats such as mutton, goat or beef can work well. The key is to use very tender meat parts. The traditional garnish is a mix of fried onions, fresh ginger, cilantro, mint, cilantro, green chiles, sliced lemons and white radish sticks. I served it with naans which is also the standard way to enjoy the dish.

Nihari, in Urdu, is derived from the word "nihar", which translates to "morning sunrinse". Originally, the stew was usually eaten in the morning after prayers. The spicy stew is very flavorful thanks to the use of bone marrow. Interestingly, this is what gives Vietnamese phở broth its body.

My husband's aunt, Phoopi, taught me how to make it, but I first heard of the dish when I met Abbi, Lulu's late grandfather. He was a savvy bridge player and we would play from time to time. He told me that back in the days in Hyderabad, India, he would invite his pals over for an all night bridge game. There would always be a large pot of nihari waiting for them the following morning at the end of their game. The nihari would simmer overnight, tenderizing the meat and thickening the gravy. Lulu's late grandmother, Baji, would finish the dish with bhaghar, which is the final red oil layer of ghee (clarified butter) commonly used in a lot of Indian dishes. Delicious!


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Lamb Chops with Kumquat Walnut Crust Recipe

Lamb chops are great on their own, but this walnut and kumquat flavored crust takes them to another level. I love the crust so much, I could eat it on its own. The fragrant zest of the kumquats pairs very well with the roasted and ground walnuts.

To ensure that the meat is juicy and very tender, I marinated the lamb in a Cabernet Sauvignon marinade mixed with my usual meat tenderizer ingredient (green papaya) before adding the crust. This recipe takes some time, but your efforts will be rewarded.

Our kumquat tree has produced a bumper crop this season, and I'm taking full advantage of the fruits of our labor. Stay tuned for more recipes that feature this wonderful and unique citrus.


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