Blog posts tagged with 'lamb recipe'

Lamb Adobo

This is one of my youngest son's favorite dishes. The classic Filipino dish with a twist, and all you have to do is use a different protein! Enjoy adobo in a new way by using lamb.

Ingredients

1 pack Gerald lamb cubes
3-4 cloves garlic, chopped
1 small onion, chopped
2 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free version)
2 tbsp vinegar
1 tbsp brown sugar

Directions

Sauté lamb cubes in olive oil with garlic and onions until brown.

Add 2 cups water and let it simmer on low heat, until meat is tender, about 45 minutes.

Add soy sauce, vinegar and sugar, and a pinch of salt and pepper. Let it simmer for about 5 mins until sauce slightly thickens.

Serve with freshly cooked rice.

I first prepared this rack of lamb recipe only because I couldn’t find mint jelly to serve with lamb for a dinner party once. The key is to season the lamb with enough flavor that you don’t need any sauce. It only takes a few minutes to prepare, using ingredients that are already in your pantry.

Ingredients
1 rack of lamb
3/4 tsp salt
1/2 tsp ground pepper
1 tbsp vegetable oil
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 cup seasoned breadcrumbs
1 tbsp grated parmesan
to prepare the beans:
1/2 pack extra fine green beans (unthawed)
1/2 tbsp butter
1 garlic clove, crushed
salt to taste
Directions
Season rack of lamb with salt and pepper on all sides. Heat medium-sized skillet and add oil until almost smoking and sear the lamb on both sides until it reaches a nice brown color, about 6 minutes.
Set the lamb on a plate and let cool slightly.
Preheat oven to 450 deg F.
Combine the mustard and garlic and spread mixture all over the lamb. Combine the breadcrumbs and cheese and press onto the mustard to create a crust on the lamb.
Place the lamb on a baking sheet and cook for 12 to 15 minutes. Let rest for 5-10 minutes.
Prepare the beans while the lamb is cooking or resting. Melt the butter in a skillet over medium heat, and add the beans and garlic and cook until the beans begin to thaw. Season with salt and cook and stir until the beans are lightly browned, about 5 to 10 minutes.
Carve the lamb into individual chops to serve with a helping of the sautéed green beans and red wine.