Recently, demand for lamb in B.C. has exceeded supply, as growing ethnic populations, primarily from South Asia and Mediterranean countries, consume more lamb than other meat produced here.
Most local lamb sold in B.C. is sold at the gate from small to medium scale farms, the majority of which are on Vancouver Island. Eating lamb has its attributes, as it is a good source of iron, vitamins and protein that is rich and balanced in essential amino acids. It is particularly rich in vitamin B12, and in niacin, zinc and iron.
When buying lamb, choose the leanest cuts with firm, creamy-white fat. Avoid cuts with excessive fat or with fat that looks crumbly, brittle and yellowish: this means the meat is old. Store in the coldest part of the fridge, near the bottom, and warm to room temperature before cooking if possible.
The most important thing to remember when cooking lamb is not to overcook it! Fresh Canadian Lamb tastes great, and the secret to releasing its flavour is in the cooking. Lamb is tastiest when it is served slightly pink. The internal temperature is an effective way to verify cooking. This can be checked by inserting a thermometer into the meat at its thickest part. At 155 F, it is just right. The meat should be served hot and on a heated plate.
Today’s recipes include chops, burgers, a rack of lamb and a roast of lamb. Be adventurous if you’ve not tried lamb, and give it a go this week.
Grilled Lamb Chops
1 (2-lb.) rack of lamb, Frenched and cut apart
1 cup grape jelly
1 cup Dijon mustard
1 cup white wine
½ cup butter
½ cup minced shallots
2 teaspoons minced fresh rosemary
Whisk together jelly and mustard in a small bowl. Brush over lamb to coat completely. Cover and refrigerate overnight.
Preheat grill. Remove lamb from marinade, shaking off excess liquid. Place on grill and cook 5 minutes, turning once, basting with sauce.
Meanwhile, prepare the sauce: Combine wine, butter, shallots and rosemary in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook until reduced by half and thick, about 10 minutes. To serve, pour sauce over warm lamb.
Spicy Lamb Burger
1 lb. ground lamb
2 Tbsp. fresh mint leaves, chopped
2 Tbsp. cilantro, chopped
1 Tbsp. oregano, chopped
1 Tbsp. garlic, minced
1 tsp. sherry
1 tsp. white wine vinegar
1 tsp. molasses
1 tsp. ground cumin
¼ tsp. ground allspice
½ tsp. red pepper flakes
½ tsp. salt
½ tsp. ground black pepper
4 oz. feta cheese, crumbled
4 pieces pita bread
Preheat grill to medium heat. Place lamb in large bowl. Add mint, cilantro, oregano, garlic, sherry, vinegar and molasses. Stir to combine. Season with cumin, allspice, red pepper flakes, salt and black pepper. Mix well and shape into 4 patties.
Brush grill grate with oil and grill burgers 5 minutes on each side, or until well-done. Top each patty with feta cheese. Heat each pita pocket briefly until warmed through and serve burger wrapped in pita.
Honey-Lemon Rack of Lamb
2 racks of lamb, 7 to 8 ribs on each
2 large cloves garlic, peeled, cut in thin slivers
Salt
1/2 cup honey
1/3 cup firmly packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon lemon zest
1 tablespoon fresh chopped mint leaves or about 1 teaspoon dried mint leaves
1/2 cup finely chopped pecans
Heat oven to 325. Cut small slits all over the lamb and insert garlic slivers. Place the racks, bone side down, in a shallow roasting pan. Roast for 30 minutes.
Meanwhile, combine honey, brown sugar, lemon juice and garlic powder in a small saucepan. Heat, stirring, over medium-low heat, until sugar is dissolved; remove from heat. Stir in lemon zest, mint and pecans. Spoon the honey mixture over the lamb. Continue roasting, basting occasionally, for about 30 to 45 minutes longer, or to about 160 F on a meat thermometer for medium.
To use a meat thermometer, insert it in the meat so that the tip is in the centre of the meat and not touching bone or the roasting pan. Serves 4 -6.
David Loftus’ Best Roast Leg of Lamb
1 bulb of garlic, 3 cloves peeled and crushed, the others left whole
A small bunch of fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs
Zest of 1 lemon
Olive oil
2 kg. leg of lamb
Sea salt and freshly ground black pepper
1.5 kg potatoes, peeled and cut in half
4 tablespoons chopped, fresh mint leaves
1 teaspoon sugar
2 pinches of salt
1 tablespoon hot water
3 tablespoons wine vinegar
Preheat the oven to 400 and place a roasting dish for the potatoes on the bottom.
Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.
Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good glug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.
To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar. Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving.
Carve and serve with the potatoes and mint sauce.
Tip: Try putting a few parsnips or carrots in with the roast potatoes. Serves 6.
Garlic and Bacon
Stuffed Leg of Lamb with Rosemary
1 short cut leg of lamb, (about 4 lb/2 kg)
6 garlic cloves, slivered
2 slices bacon, chopped
2 tbsp. extra virgin olive oil
1 tbsp. chopped fresh rosemary
1 tsp. sea salt or salt
1 tsp. cracked black pepper
Using sharp knife, remove thin membrane from lamb. Cut tiny slits all over lamb; insert garlic slivers and bacon. Brush oil over lamb. Sprinkle with rosemary, salt and pepper.
Roast on rack in roasting pan in 325 F oven for 1 hour and 40 minutes to 2 hours or until meat thermometer registers 145 F for medium-rare or 160 F for medium. Remove to cutting board; tent with foil and let stand for 15 minutes. Skim fat from pan drippings. Add 1/2 cup water to pan; bring to boil, scraping up brown bits. Strain and keep warm.
Place lamb with meatier portion facing up. Grip shank end firmly with towel. Cutting down to bone, cut 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut slices from bone. Turn lamb so remaining meaty portion faces up. Carve as for first side. Arrange on platter; pour pan juices over top.
Cathi Litzenberger is The Morning Star’s longtime food columnist.
