Best 2 Grandmothers Lamb Recipes

Indulge in a culinary journey with our diverse collection of grandmother's lamb recipes, each offering a unique taste of tradition and comfort. From the classic Roast Leg of Lamb with Garlic and Rosemary, a timeless dish that showcases the lamb's natural flavors, to the aromatic Lamb Shanks Braised in Red Wine, a hearty and flavorful stew perfect for a chilly evening. Experience the richness of Lamb Chops with Dijon Mustard Sauce, a succulent and elegant entrée, or savor the simplicity of Pan-Fried Lamb Cutlets, a quick and easy weeknight meal. For a taste of Mediterranean delight, try our fragrant Greek Lemon Lamb Chops, or embark on an exotic adventure with our Moroccan Lamb Tagine, a colorful and flavorful dish that will transport your taste buds. Vegetarians can also enjoy the goodness of lamb with our savory Stuffed Eggplant with Lamb and Pine Nuts, a delicious and satisfying main course. Whether you prefer classic comfort food or are seeking a culinary adventure, our grandmother's lamb recipes are sure to satisfy and delight your palate.

Let's cook with our recipes!

GRANDMOTHER'S LAMB RECIPE

Grandmother's Lamb Recipe image

It is delicious served with hot basmati rice!

Provided by Allrecipes Member

Categories Asian Recipes

Time 3h15m

Yield 6

Number Of Ingredients 16

Ingredients

1 teaspoon cumin seeds
6 dried red chile peppers (preferably Kashmiri)
¼ cup apple cider vinegar
1 clove garlic, coarsely chopped - or more to taste
3 tablespoons vegetable oil
2 onions, finely chopped
2 teaspoons ginger garlic paste
5 tablespoons tomato paste
1 teaspoon ground red pepper (cayenne) or to taste
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 pounds lamb shanks, cut into 1 1/2-inch pieces
½ teaspoon salt
3 cups water
1 tablespoon chopped fresh cilantro

Steps:

Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 10.8 g, Cholesterol 59.4 mg, Fat 15.4 g, Fiber 2.2 g, Protein 19.1 g, SaturatedFat 4.5 g, Sodium 409.2 mg, Sugar 5 g

GRANDMA ROSE'S HERB-ROASTED EASTER LAMB

Grandma Rose's Herb-Roasted Easter Lamb image

An Easter tradition was to have my mom's lamb.

Provided by Lisa Wain

Categories Meat and Poultry Lamb

Time 2h50m

Yield 12

Number Of Ingredients 9

Ingredients

6 large cloves garlic, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (4 pound) boneless New Zealand leg of lamb, trimmed and tied
2 pounds small red potatoes, halved
6 large cloves garlic, unpeeled
2 tablespoons olive oil

Steps:

Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.
Preheat the oven to 450 degrees F (230 degrees C).
Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.
Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 13.8 g, Cholesterol 66 mg, Fat 13.9 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 5.5 g, Sodium 530.1 mg, Sugar 0.8 g

Tips:

For the best flavor, use high-quality lamb that is free of gaminess. Look for lamb that is bright red in color and has a firm texture.
Browning the lamb before braising it helps to develop its flavor and create a rich sauce.
Use a variety of vegetables in the braising liquid to add flavor and nutrition to the dish. Some good options include carrots, celery, onions, garlic, and potatoes.
Red wine is a classic ingredient in lamb braises, but you can also use white wine or even beer. The type of wine or beer you use will affect the flavor of the dish, so choose one that you enjoy drinking.
Braising the lamb low and slow allows the meat to become tender and fall apart. Be patient and let the dish cook for at least 2 hours, or even longer if you have the time.
Serve the lamb braise with mashed potatoes, rice, or pasta. You can also spoon the sauce over the meat and vegetables.

Conclusion:

Grandmother's Lamb is a classic dish that is sure to please everyone at the table. It is a flavorful, hearty, and comforting meal that is perfect for a special occasion or a casual weeknight dinner. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a delicious and easy lamb recipe, give Grandmother's Lamb a try.