Butterfly Lamb Leg 

Ingredients:

6 to 7 pound leg of lamb
Dijon mustard
mint sauce

Marinade: mix following ingredients.

I medium diced onion
250ml olive oil
50 ml sherry vinegar
3 cloves garlic (crushed)
2 bay leaves
1 teaspoon oregano
1 teaspoon basil
½ teaspoon ground pepper

Directions:

Score lamb on fat side. Mix together mustard and mint sauce and coat lamb. Place lamb fat side down in pan and pour marinade over. Refrigerate for 8 to 12 hours; turn. Grill 10 minutes both sides. Oven roast 15 to 20 per pound minutes at 425°, Gas mark 7, 220F. Cover and let rest 5 to 10 minutes before serving.

Serve with additional mustard and mint sauce.

Savory Lamb Stew

Ingredients:

1 ½ pounds boneless lamb shoulder (cut into cubes)
salt and white pepper to taste
1 ½ teaspoons margarine
1 tablespoon salad oil
1 medium onion (thinly sliced)
½ pound small whole mushrooms
1 clove garlic

300ml beef stock
½ teaspoon dried thyme leaves
¼ teaspoon dries rosemary
1 bay leaf
3 medium carrots sliced ¼ inch thick
8 small whole onions
parsley for garnish (chopped)

Directions:

Sprinkle lamb cubes with salt and pepper. Fry, about ½ at a time, well in 1 tablespoon of the butter and oil in a large frying pan, removing and reserving cubes as they brown. When all lamb is browned and removed, cook sliced onion and mushrooms in same pan, stirring until mushrooms brown lightly. Return lamb to pan; mix in garlic, broth, thyme, rosemary, and bay leaf. Bring to boiling. Cover; reduce heat, simmer 30 minutes. Add carrots and onions.

Cover, cook until lamb is tender, about 45 minutes. Remove lamb and vegetables with a slotted spoon to serving dish; keep warm. Skim and discard fat from cooking liquid. Bring to boiling. Cook, stirring, until reduced and beginning to thicken. Taste, add salt, if needed. Cut remaining 1 tablespoon butter into small pieces; swirl in, one at a time, until melted. Pour sauce over lamb. Sprinkle with parsley.

Lamb Shish Kebab

Ingredients:

2 green peppers

2 large yellow onions
2 pounds leg of lamb or (shoulder of lamb, cut into 1 ½ inch cubes)
½ cup olive oil
½ teaspoon oregano
½ teaspoon dried mint (or 1 tablespoon fresh mint)
2 garlic cloves (crushed)
1 tablespoon light soy sauce

Directions:

Cut the green peppers first in halves and then in thirds the long way. Remove the seeds and cut each piece across. You now have 12 squares of green pepper. Peel the yellow onions and cut in half across the middle. Cut each piece in quarters. Peel the layers so that you have 6 pieces about the same size as the green pepper squares.

Place the green peppers and onions in a large mixing bowl along with the lamb. Make a sauce of the olive oil, oregano, mint (more if fresh mint), garlic and soy sauce. Mix well, and pour over the meat and vegetables. Mix well again and let sit for 3 hours. Arrange on skewers in this order: onion, meat, green pepper, meat, onion, meat, green pepper, meat. End with an onion. Grill until lightly browned on all sides, approximately 15 minutes (don't overcook). These can also be baked in the oven.

Makes 6 servings

Submit your own favourite Lamb Recipe at info@bodeenfarm.com