New recipes

Roast Lamb with Fresh Grape Pan Sauce Recipe

Roast Lamb with Fresh Grape Pan Sauce Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  • 2 cups halved seedless red grapes
  • 2 cups low-salt chicken broth
  • 2 teaspoons chopped fresh rosemary


  • 1/2 cup seedless red grapes
  • 1/4 cup halved pitted Kalamata olives
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)
  • 4 tablespoons olive oil, divided
  • 1/2 cup low-salt chicken broth
  • 4 tablespoons Dijon mustard, divided
  • 2 1/2 cups fresh breadcrumbs made from crustless French bread

Recipe Preparation

For sauce:

  • Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.

For lamb:

  • Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.

  • Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.

  • Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.

  • Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.

  • Preheat oven to 425°F. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutes for medium-rare.

  • Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.

  • Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.

  • Fruity, full bodied, and supple textured wine.

Recipe by Selma Brown Morrow,Reviews Section

Grape-Leaf Wrapped Lamb Loin with Orange and Pistachio Stuffing

Lamb loin is the meat you find on lamb chops, just without the bone. In other words, it’s tender and delicious. Since you don’t often find it at the supermarket, ask your butcher to order it for you, or order it online. Because loins are on the small side, two are used however, once the loins are wrapped and roasted, they serve up like one piece of meat, even if they came with their tenderloins attached (and with any luck, they did). The minty sauce served with the lamb brightens the whole dish. Learn more about the technique and see a stop-action video on the wrapping process here.

Kenyan Roast Leg of Lamb

Kenyan Roast Leg of Lamb is a prime example of the simple, wholesome, and yet somehow elegant style that the cuisine of Kenya is known for. Robust and earthy, yet one of the most easy Kenyan food recipes you will find, Kenyan Roast Leg of Lamb is a remarkably tasty and filling meal.

(Photo Attributed to Author: Xavier Béjar)

Kenyan Roast Leg of Lamb Recipe-

  • 5 lb. leg of lamb (you can also use goat)
  • 6 large cloves garlic, peeled and sliced in half lengthwise
  • ½ cup ginger flavored soy sauce
  • 2 tbsp. corn oil
  • 1 tsp. dried rosemary
  • 2 tbsp. fresh rosemary
  • salt and pepper to taste
  1. Using a sharp small knife, cut 12 slits into the fattiest side of the leg, spaced evenly over the surface. Insert the garlic halves into the slits. You want the garlic well lodged (about 3/4 the way buried) so widen and deepen the cuts if necessary.
  2. Make the marinade by mixing all the remaining ingredients together in a bowl, and then rub the meat thoroughly, working the marinade into the flesh. Allow the leg to marinate, covered, for several hours – overnight is even better. But it should be in a very cool place, or in the refrigerator.
  3. The traditional method of cooking is grilling, so if you have a good grille, use that. Set the heat to medium-high and grille, basting often with the marinade, for at least 2 hours, or until the meat is fork tender. If using the oven, set the temperature to 375° Fahrenheit, and roast for about 2½ hours, again, brushing on the marinade often.
  4. Serve your Kenyan Roasted Leg of Lamb while still nice and hot. It goes well with Kachumbari Salad, and as with almost any Nigerian meal, also have either some chapatis or some ugali for everyone.

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)

Asian Marinated KC Sirloin Steak


  • 2 - 16-24 oz. Patton's Center Cut Certified Angus KC Sirloin Steaks
  • 2 tablespoons garlic Chopped
  • 3 scallions Chopped
  • 2 tablespoons ginger Chopped
  • 1/4 cup sake
  • 1/4 cup rice wine vinegar
  • 1/4 cup sesame oil


  1. Combine garlic, scallions, ginger, sake, vinegar and sesame oil. Marinate beef overnight in refrigerator.
  2. Preheat grill to medium-high. Remove steaks, discarding marinade and grill to desired doneness. Remove steaks from grill and allow to rest 5 to 10 minutes.

Pasta with Roasted Garlic and Burst Cherry Tomato Sauce

Posted By Savita

Burst Cherry Tomato Sauce is one amazingly simple pasta sauce that best utilize the flavors of fresh sweet summer cherry tomatoes. Cherry tomatoes are so naturally sweet and rich that just 10 minutes in pan create a flavorful tomato sauce that will go great with any kind of pasta - spaghetti, bucatini, or linguine.

I'm huge fan of using fresh tomatoes for simple and clean pasta sauces. Often, I like to roast whole roma tomatoes to make a flavorful and sweet fresh pasta sauce. But, with cherry tomatoes I don't even have to switch-on oven. Sauteing cherry tomatoes in little bit of olive oil makes'em soft and juicy. when their skin burst and release flavorful and sweet juices in the sauce. In simple words, cooking cheery tomatoes make them even sweeter than what they already are.

With little bit of seasonings, perfume of pan roasted garlic, and a splash of cooking wine, and this pasta sauce comes together super-fast! Mix in favorite kinda pasta, a protein (if you prefer), and dinner is served!

Speaking of protein, for more balanced meal, I often add some zucchini or mushroom and it is a complete vegetarian meal for me. For Vishal, I often serve some grilled chicken on the side.

Honestly, pasta dishes offer endless meal possibilities. Once you have flavorful pasta sauce ready.. Really any protein you prefer grilled chicken, sauteed shrimp, or sauteed mushrooms, will make a perfect meal. Even any kind of pasta your family likes will do. Vishal and I are always after penne, linguine or spaghetti.

The good thing about a simple pasta sauce like this one is: clean and healthy dinner. There is no butter or cream, sauce is not spicy just carries a hint and I have not used a lot of parmesan either. I used semolina linguine pasta but you can even use whole wheat pasta for healthy serving of whole grains.

On a side note, if you wondering what I did with remaining parmesan? Well, I made some thin and crispy parmesan crisps! Not to serve with pasta. just for occasional snacking! Here is sneak-peak at the pictures:

When you jump to recipe, you will notice I have suggested to use a tbsp of sun-dried tomato oil along with extra virgin olive oil. It is not required to use sun-dried tomato oil but it does make a huge difference in flavor.

Thing is, I often have a jar of oil-packed sun-dried tomatoes in my refrigerator. One day, I was serving pasta for dinner and had no cooking oil in pantry. I scooped few tbsp of oil from sun-dried tomatoes and used it to saute vegetables.

. that day, veggies were admired on kitchen table as if those were "meat and potatoes"!! You know what I mean? So much flavor with such simple pantry-staple!! Since then, I'm always tempted to use a little of this oil, especially to flavor pasta sauces! It is like secret to Italian-kitchen-flavors-in-one-jar-of-sundried-tomatoes.

So, try it my friends.. you will be pleasantly surprised! :)

A quick yet flavorful dinner is always my goal for my family. I'm certain it is same for you. I'm sure you will agree that healthy and quick can also be tasty just like this 15 minutes kitchen-to-dinner-table burst cherry tomato pasta sauce. So, don't go the fresh seasonal sweet gift of nature go waste.. Bring home some cherry tomatoes and make flavorful pasta meal for dinner tonight!

Recipe Summary

  • 2 teaspoons olive oil
  • 8 (4-ounce) lamb loin chops, trimmed
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup finely chopped red onion
  • 2 garlic cloves, chopped
  • ¼ cup dry red wine
  • ⅓ cup fat-free, lower-sodium beef broth
  • 2 tablespoons balsamic vinegar

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan keep warm. Add chopped onion and garlic to pan cook 3 minutes or until onion is tender. Add wine bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.

Our Best Lamb Recipes

Welcome to our Best Lamb Recipes! Scroll through this listing and choose a recipe for a special event or a casual lunch. No matter what cut you select or how you prepare it, lamb is tender and succulent and the flavor is awesome!

We have put these recipes together in honor of Easter Sunday that is coming soon! Easter Sunday is also known as Resurrection Sunday to commemorate the resurrection of Jesus Christ our Savior. Scripture tells us in John 11:25-26 as Jesus said: &ldquoI am the resurrection and the life. He who believes in Me, though he may die, he shall live. And whoever lives and believes in Me shall never die. (NIV)&hellip..

Stir Fried Mongolian Lamb Recipe

Traditionally Mongolian lamb stir fry is made with fatty meats, hence mature lamb is usually the meat of choice. You can also use lean beef or lamb that is not as fatty if your Westerner tastes and diet do not favor fat heavy foods. You can also vary the kinds of vegetables you put in the stir fry. The main thing is to use a red meat and these particular spices and seasonings, to have a true Mongolian Lamb stir fry experience.

(Photo Attributed to Author: Anagoria)

Stir Fried Mongolian Lamb Recipe-

  • 1 lb. boneless leg of lamb
  • 4 tbsp soy sauce, divided
  • 2 tbsp. cornstarch, divided
  • 4 large cloves garlic, peeled and minced
  • 1 tsp. toasted sesame seeds
  • 1 tsp sugar
  • 1 tbsp. crushed red pepper flakes
  • 1 green sweet bell pepper, cored, seeded and cut into bite-sized chunks
  • 1 red sweet bell pepper, cored, seeded and cut into bite-sized chunks
  • 12 oz. green beans, ends clipped, but left whole
  • 1 bundle green onions, cut into 2″ to 3″ long pieces
  • 2 tbsp. vegetable oil
  • water
  1. Cut the lamb meat, slicing across the grain, into thin slices. Or, you can also chop it into bite-sized chunks.
  2. In a mixing bowl, combine 1 tbsp. each of cornstarch, soy sauce and minced garlic. Add the lamb into this mixture, stir thoroughly to coat the meat pieces evenly, then allow to stand for 10 minutes.
  3. In another mixing bowl, combine 3/4 cup water with the remaining soy sauce and cornstarch, as well as all of the rest of the ingredients.
  4. In a wok over hight flame, heat the vegetable oil. Add in the seasoned lamb and stir-fry for 1 minute.
  5. Add and stir in the seasoned vegetables along with the seasoning juices. Stir fry, stirring often, until the sauce boils and thickens nicely.
  6. Serve you stir fried Mongolian Lamb with some freshly cooked rice.

Note: For many more delicious, authentic and traditional recipes from Asian countries, click here.

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)

Easy Lamb Roast

This tender roast is a holiday staple. Don’t forget to serve the dressing on the side!

I am a novice when it comes to making a lamb roast. I have tried my hand at Greek Lamb chops and using ground lamb in my Easy Greek Gryo Skillet and my Greek Eggs Benedict Recipe. The truth is, I would just prefer to let my mom make the lamb roast. She is the matriarch after all. But then a little voice in my head tells me that as a 40-year-old Greek mother, it’s about time I learned how to make a lamb roast.

Lamb is always at the center of our Greek Easter meal. The sides are standard as well, we have lots of veggies roasted potatoes, spanakopita (I prefer my quick and easy spanakopita b), Easter bread, a huge Greek salad, and stuffed grape leaves. It is a feast fit for a king. But the lamb steals the show.

We serve our lamb with a simple dressing consisting of olive oil, lemon, and garlic. It compliments the herbs encrusting the roast and its assists in making the meat even tender. Not to mention it just tastes good. You can use tzatziki sauce instead, but please don’t use mint jelly. I used a partial bone in roast in this recipe. The bone adds quite a bit of flavor itself. The roast took about 2 1/2 hours to cook and needed to rest for about 20 minutes.

If you’ve never tried lamb or you think you don’t like it at all, I urge you to give this recipe a chance. The herbs and the dressing make all the difference in the world. Ham makes a wonderful main course for Easter, but maybe it’s time you also made a lamb roast? Just a thought. My mom would be proud of you.

Wines to drink with marinated lamb chops with garlic and herb sauce

Domaine Louis-Claude Desvignes, La Voute St Vincent Morgon, 2013
This red wine is bold in flavour and offers a subtle intensity that lingers beautifully on the palate. Served slightly chilled to enjoy in the spring sunshine, this wine is deeply fruity allows a perfect balance to meaty dishes such as lamb.
RRP: Berry Bro & Rudd: £13.95

Ch â teau de Pibarnon, Bandol, Provence 2014
Chateau de Pibarnon, Bandol, Provence, 2014 – A refined and delicate Rose, with gentle floral aromas. On palate, the Rose is relatively dry and mildly acidic but it finishes off balanced and pleasantly sweet. The pairs extremely well with the Mediterranean flavours of the lamb.
RRP: Joseph Barnes Wine: £25.00

Taittinger: Champagne Prestige Ros é Brut
A real showstopper, this Rose Brut is extremely vibrant, light and very easy to drink. The light bubbles are wonderfully refreshing, whilst the sweet summer berry notes make for a smooth and easy finish on the palate. This Rose Brut is an incomparable match for any special occasion.
RRP: Ocado: £47.99

Michel Roux Jr's stilton salad. Credit: Michel Roux Jr


  1. Branden

    I apologize, but in my opinion you admit the mistake. I can defend my position. Write to me in PM, we will handle it.

  2. Barron

    In it something is. Now all is clear, I thank for the help in this question.

  3. Armand

    Yes, this intelligibility message

  4. Suthleah

    It is compliant, very useful information

Write a message