Lamb

Willy’s BBQ

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Submitted by Diane Caylor Jasper, who writes:  “This is Willy Dreuth’s (husband of Linda Caylor Dreuth) recipe.  He would always make BBQ on one of the days we visited. When I asked him for the recipe he said that it was in his head. One day I picked his brain as he made it and wrote it down. It is delicious!”

  • 1 onion
  • 3/4 cup water
  • 2 Tablespoons brown sugar
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon mustard
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • garlic to taste
  • 2 pounds pre-cooked, cubed meat.

Combine ingredients in a sauce pan.  Using medium heat, stir until sauce bubbles.  Add meat.  Cover and simmer until meat breaks down (a couple of hours ? depending on the size of the pieces and the type of meat used).

Rack of Lamb

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Submitted by JoAnne Levy, who got it from Cooks.com

  • 1/2 rack of lamb, approx. 7 to 8 chops
  • Freshly ground black pepper
  • Salt to taste
  • 1/2 teaspoon thyme
  • 1/4 cup Dijon mustard
  • 2 to 3 garlic cloves, finely chopped, or garlic powder
  • 1 stick butter, melted
  • 1 to 2 cups bread crumbs (fresh bread crumbed in a food processor, not dried or seasoned crumbs)

Have butcher “french” the rack of lamb for roasting. Cover ends of bones with aluminum foil to prevent charring. Sprinkle lamb with thyme, pepper and salt to taste.

Preheat oven to 400 degrees. Place meat in roasting pan and bake for 15 minutes. Remove from oven, cool to a handling temperature. Spread mustard over all meat surfaces, sprinkle with chopped garlic or garlic powder, and brush with melted butter.

Using fresh bread crumbs, coat the meat well. Return to roasting pan and cook 20 minutes for medium-to-rare lamb chops. Allow to stand for five minutes before carving.

Serve with mint jelly, and fresh string beans and tiny new potatoes on the side.

Robust Leg of Lamb

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From Real Simple

  • 3- to 4-pound leg lamb
  • 1 tablespoon kosher salt (or 1 teaspoon of regular salt)
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon crushed dried rosemary
  • 4 cloves garlic
  • 5 shallots, peeled
  • 1/4 cup red wine
  • 1/4 cup vegetable broth
  • 1/2 cup pitted prunes

Step 1
In a large mixing bowl, combine the salt, pepper and rosemary. Roll the leg of lamb in the mixture and rub into the surface of the meat.
Step 2
With the point of a sharp paring knife, create deep,1/2-inch incisions, approximately two inches apart, all over the surface of the leg of lamb. Peel and quarter the cloves of garlic, lengthwise, to create spears. Insert the spears of garlic all over the surface of the lamb.
Step 3
Peel the outer skin from the shallots and place in the bottom of a 4 1/2 quart slow cooker. Place the leg of lamb on the shallots. Sprinkle the prunes and any leftover garlic around the lamb and then pour the vegetable broth and red wine over it. Cover and set cooker to high for 6 hours.
Step 4
Just before serving, remove the bone using tongs (the meat will practically fall off the bone.) Pull meat apart, serve over rice (or with potatoes) and finish with the au jus spooned from the pan.

Serves 8.