Lamb Recipes from Ontario, Canada
Apple Stuffed Leg of Lamb
The combined flavours and textures of roasted rosemary, diced Ambrosia apples and tender lamb is suitable for Sunday night dinner or hosting friends.
Makes 6 servings.
Variety Tip:For best results, use Ambrosia, Honey Crisp or Golden Delicious apples. 2 lbs/1 kg is about 5 large apples.
Ingredients
|
3 tbs |
olive oil divided |
45 mL |
|---|---|---|
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3 tbsp |
peeled and finely diced onion |
45 mL |
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1/4 tsp |
salt |
1 mL |
|
1-1/4 tsp |
freshly ground black pepper, divided |
6 mL |
|
1 cup |
peeled, cored and diced Ambrosia apple |
250 mL |
|
1 tbsp |
cider vinegar |
15 mL |
|
2-1/2 lb |
trimmed, boneless leg of lamb |
1.25 kg |
|
2 tbsp |
roughly chopped fresh rosemary |
30 mL |
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1 tbsp |
fresh thyme leaves |
15 mL |
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2 tsp |
coarse sea salt |
10 mL |
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Directions
Preheat oven to 375°F (190°C).
In a small sauté pan over medium heat add 1 tbsp (15 mL) of oil. Add onions, season with salt and 1/4 tsp (1 mL) of pepper and cook for 3 to 4 minutes or until onions are soft and translucent. Add apples and cider vinegar and continue to cook for another 3 to 4 minutes or until apples are soft. Remove pan from the heat and let cool slightly.
Meanwhile, lay the lamb flat on a cutting board and make a horizontal cut through the centre of the lamb and open the two sides like a book. Place the cooled apple mixture inside and close the two sides of the lamb. Using butcher twine gently tie the lamb to enclose the filling and ensure even cooking.
In a small bowl, add rosemary, thyme, sea salt and remaining pepper and oil; stir to combine. Gently rub the rosemary mixture over the surface of the lamb.
In a lightly oiled roasting pan add the lamb and place in the oven. Let roast for 40 to 50 minutes basting occasionally with pan juices. Once lamb is cooked to medium-rare 160°F (70°C) (or desired doneness) remove pan from the oven and let the lamb rest for 8 to 10 minutes before slicing.
Per serving: about 600 cal, 41g pro, 46g total fat (18g sat fat), 4g carb, 1g fibre, 155mg chol, 540mg sodium. %RDI: iron 20%.
Source: www.onapples.com
Sausage Stuffed Boneless Leg of Lamb
A welcome favourite for spring or fall, fresh Ontario lamb is infused with fragrant rosemary and thyme before being stuffed with a palate-pleasing mixture of garlic, sausage and lightly toasted pine nuts. Serve with crisp leafy greens and warm crusty bread.
Marinade:
1 deboned Ontario leg of lamb (about 3 lb/1.5 kg)
2 tbsp (30 mL) olive oil
2 bay leaves
3 sprigs rosemary
3 sprigs thyme
1 tsp (5 mL) each, coarse salt and fresh cracked pepper
Stuffing:
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups (1 L) spinach
2 Ontario lamb sausages, casing removed
1/2 tsp (2 mL) each, coarse salt and fresh cracked pepper
1/4 cup (50 mL) toasted pine nuts
Directions
In large re-sealable bag, combine lamb, olive oil, bay leaves, rosemary, thyme, salt and pepper. Refrigerate and let sit for at least one hour or up to 2 days.
In large skillet, heat oil over medium high. Add onion and cook until tender and brown, about 7 minutes. Add garlic and cook one minute. Stir in spinach and remove from heat. Cover and let sit for 5 minutes or until spinach has wilted. Let cool completely. Break up lamb sausage and stir into spinach mixture just until combined. Stir in salt and pepper. This recipe can be prepared, up to this point, one day ahead.
Arrange lamb leg on a clean surface with short end facing you. Spread stuffing over lamb and roll up to enclose stuffing. Tie to secure and place in a roasting pan. Roast in a preheated 375°F (190°C) oven until medium rare, about 90 minutes. Let rest for 15 minutes before slicing.
Makes 8 to 10 Servings
Per serving: about 270 cal, 32 g pro, 14 g total fat (5 g sat fat), 2 g carb, 1 g fibre, 105 mg chol, 90 mg sodium. %RDI: iron 20%, calcium 2%, vit A 25%, vit C 8
Source www.homegrownontario.ca
Marinated Lamb Chops
Lighten up your dinners with grilled Ontario garlic and herb marinated lamb chops. Serve with a refreshing honey yogurt and side salad for a healthy weeknight meal, ready in less than 20 minutes
.Ingredients:
1-1/2 lb (750 g) Ontario Lamb Chops
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lemon juice
2 cloves garlic, minced
1 tbsp (15 mL) fresh chopped cilantro
1 tbsp (15 mL) fresh chopped parsley
1/2 tsp (2 mL) each, course salt and fresh cracker pepper
Honey Yogurt Sauce:
1/2 cup (125 mL) plain low fat yogurt
1 tbsp (15 mL) liquid honeyl
1 tsp (5 mL) lemon zest
1/4 tsp (1 mL) each, course salt and fresh cracker pepper
1 tbsp (15 mL) fresh chopped cilantro
Directions
In re-sealable plastic bag, combine, lamb chops, olive oil, lemon juice, garlic, cilantro, parsley, salt and pepper. Seal and shake well to combine. Refrigerate and let sit for at least one hour or up to one day.
In bowl, whisk together yogurt, honey, lemon zest, salt, pepper and cilantro. Cover and refrigerate until ready to use.
Preheat grill to medium-high. Grill lamb on a greased grill until medium rare, about 3 minutes per side. Let rest 5 minutes before serving with yogurt sauce on side.
Makes 4 servings.
PER SERVING: about 280 cal, 13 g pro, 23 g total fat (10 g sat fat), 4 g carb, 0 g fibre, 55 mg chol, 310 mg sodium. %RDI: iron 6%, calcium 4%, vit A 2%, vit C 2%
Source: www.homegrownontario.ca