Lamb with Lemon Rosemary Cucumbers
- 2/3 cup chopped Italian parsley 150 mL
- 1/4 cup chopped fresh rosemary 60 mL
- 2 Tbsp grated lemon zest 30 mL
- 1/3 cup fresh lemon juice 75 mL
- 1/4 cup canola oil 60 mL
- 1 1/2 Tbsp Dijon mustard 20 mL
- 2 tsp salt 10 mL
- 1 tsp black pepper 5 mL
- 8 medium garlic cloves, minced
- 1 (6-lb) bone-in leg of lamb, trimmed* 3kg
- 4 medium cucumbers, finely chopped
- 1 cup finely chopped red onion 250 mL
- 1. In bowl, combine parsley, rosemary, lemon zest and juice, canola oil, mustard, salt and pepper. Place half of mixture in resealable plastic bag. Add garlic and lamb to bag. Seal and refrigerate 8 hours or overnight. Cover remaining half of spice mixture and refrigerate.
- 2. Preheat oven to 450 °F (230 °C). Place lamb on wire rack; place in roasting pan. Pour excess marinade over lamb and let stand 30 minutes. Bake 20 minutes.
- 3. Reduce heat to 375 °F (190 °C), bake 55-60 minutes or until thermometer inserted in thickest portion registers 145 °F (60 °C) for medium rare, 160 °F (70 °C) for medium and 170 °F (70 °C) for well done. Let stand 15 minutes; slice against grain.
- 4. In bowl, combine cucumbers and onion with reserved spice mixture. Serve cucumber mixture alongside lamb slices.
16 servings (3 lbs/1.5kg cooked lamb and 5 cups/1.25 L cucumber mixture)
3 oz (90 g) cooked lamb and 1/3 cup (75 mL) cucumber mixture
|Total Fat||6 g|
|Saturated Fat||1 g|
Cumin and Garlic Scented Lamb Skewers
This grilled spiced kabob is inspired by the popular street vendors of Western China. Traditionally made with lamb, the recipe works with beef or chicken, too. Canola oil helps prevent the meat from sticking to the grill.
Grilled Lamb Chops with Fresh Ginger Couscous
This company-worthy dish is made by marinating tender lamb chops and serving them over a mound of pearl couscous with heady sweet spices and a generous amount of fresh mint. Canola oil carries the flavors of the lamb rub and keeps the chops from sticking to the grill.
Spiced Lamb Chops with a Spinach Sauce
This elegant, blow-your-socks-off-delicious main course curry is sure to set a high standard for all your subsequent meals. Fortunately nowadays one can purchase racks of lamb at most supermarkets. If you do not want the hassle of cutting your own chops from the rib rack, have the butcher do it for you. Licking your fingers is perfectly acceptable- in fact, it's the best way to relish every bit of lingering flavor. This is a great curry to serve with Basmati rice with saffron and whole spices.