Best 4 High Altitude Lamb Recipes
Indulge in a culinary journey to the highlands with our exquisite collection of high-altitude lamb recipes. Experience the unique flavors and textures of lamb dishes adapted to the challenges of high-altitude cooking. Discover tender and succulent lamb chops, braised lamb shanks, aromatic lamb stews, and more, all carefully designed to thrive in the thinner air and lower atmospheric pressure found at higher elevations. Each recipe is a testament to the culinary ingenuity of highland communities, showcasing the diverse culinary traditions and techniques that have evolved to create unforgettable lamb dishes.
**Recipes Included:**
1. **High-Altitude Grilled Lamb Chops:** Savor the delectable taste of grilled lamb chops, expertly seasoned and cooked to perfection.
2. **Braised Lamb Shanks with Red Wine Jus:** Experience the fall-off-the-bone tenderness of lamb shanks braised in a rich and flavorful red wine jus.
3. **Slow-Cooker Lamb Stew:** Create a comforting and hearty lamb stew with ease in your slow cooker.
4. **Pan-Seared Lamb Tenderloin with Balsamic Glaze:** Indulge in the elegance of pan-seared lamb tenderloin, complemented by a sweet and tangy balsamic glaze.
5. **One-Pot Lamb and Barley Soup:** Warm up with a satisfying lamb and barley soup, perfect for a chilly day.
6. **Air Fryer Lamb Meatballs:** Discover the convenience and deliciousness of air-fried lamb meatballs, made with a blend of herbs and spices.
7. **Lamb Kofta Kebabs:** Treat yourself to succulent lamb kofta kebabs, grilled to perfection and served with a refreshing tzatziki sauce.
8. **Harissa Lamb Chops:** Embark on a culinary adventure with harissa lamb chops, where the spicy North African sauce elevates the lamb's natural flavors.
9. **Roasted Leg of Lamb with Garlic and Rosemary:** Prepare a classic roasted leg of lamb, infused with the aromatic flavors of garlic and rosemary.
HIGH ALTITUDE LAMB
Delicious and easy way to cook lamb. When I made lamb this way I was a bit skeptical but the lamb was the best I've ever made. Recipe adapted from The New High Altitude Cookbook
Provided by ellie_
Categories Lamb/Sheep
Time 3h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 550 degrees F.
- Place lamb fat side up on rack in roasting pan.
- With small sharp knife cut slits all over lamb.
- Place garlic slivers in slits.
- In small bowl combine savory through olive oil and combine well.
- Rub herb mixture over lamb.
- Salt and pepper lamb, if desired.
- Insert meat therometer into lamb.
- Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
- Turn off oven.
- Do not open oven door for 3 1/2 hours.
- Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
- Add drippings and chicken stock to equal 2 cups.
- Cook until thickened.
PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
OVERNIGHT LAMB MARINADE
Make and share this Overnight Lamb Marinade recipe from Food.com.
Provided by Tonia B
Categories Lamb/Sheep
Time 20h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all incredients together.
- Place marinade & Leg of Lamb Roast in 1 Gallon size freezer bag. Try to get as much air out of bag as possible. Place in refrigerator in shallow pan, in case of leak. Turn every time you think of it.
- I put this together in an afternoon and allow the roast to marinate overnight & part of the next day.
- I cook it per the High Altitude Lamb recipe #600948. Since I have most of the ingredients in the marinade, the only thing I do prior to cooking is make slits in the roast and insert slivers of garlic.
- I use a stone roaster.
- Cooking time listed here is the marinating time.
Tips:
- Use a meat thermometer to ensure the lamb is cooked to your desired doneness. For medium-rare, cook the lamb to an internal temperature of 135°F (57°C). For medium, cook the lamb to an internal temperature of 145°F (63°C). For well-done, cook the lamb to an internal temperature of 160°F (71°C).
- Adjust the cooking time if necessary. High altitude cooking can cause food to cook faster, so you may need to reduce the cooking time slightly. Start by checking the lamb 10 minutes before the recommended cooking time is up.
- Don't overcrowd the pan. If you're cooking a large amount of lamb, cook it in batches so that the pieces don't overcrowd the pan. This will help the lamb to cook evenly.
- Use a well-seasoned cast iron skillet. A cast iron skillet will help to evenly distribute the heat and prevent the lamb from sticking.
- Let the lamb rest before serving. Once the lamb is cooked, let it rest for 10 minutes before serving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
High-altitude cooking can be a challenge, but it's definitely possible to cook delicious and flavorful lamb using the right techniques. With a little practice, you'll be able to cook lamb perfectly every time, no matter where you live. So next time you're craving lamb, don't be afraid to give it a try at high altitude. Just remember to follow these tips and you'll be sure to have a delicious meal.
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