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Lamb Three Ways Recipe

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

?There are many recipes for lamb three ways, but typically they involve roasting a leg of lamb and serving it with three different sauces.

 3 1/2 pound leg of lamb
 1 onion, chopped
 1 1/2 cups chicken stock (approx.)
 2 tablespoons cornstarch
 ¼ teaspoon salt
 ¼ teaspoon pepper
 
 1 cup red wine
 1 onion, chopped
 1 teaspoon dried mint
 1 teaspoon dried tarragon
 1 teaspoon dried thyme
 ¼ teaspoon salt
 
 2 tablespoons vegetable oil
 1 tablespoon grated gingerroot
 1 teaspoon ground cumin
 ¾ teaspoon salt
 ½ teaspoon pepper
 ½ teaspoon ground coriander
 ½ teaspoon turmeric
 ¼ teaspoon cayenne pepper
 
 10 cloves garlic
 2 tablespoons olive oil
 ½ teaspoon salt
 ½ teaspoon pepper
 ½ cup grated Romano cheese
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1. Mediterranean: In dish, mix wine, onion, mint, tarragon, and thyme. Add lamb; turn to coat. Cover and refrigerate for 8 to 24 hours. Brush off onion; sprinkle with salt. Strain marinade into saucepan; boil for 5 minutes.

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2. Caribbean: In small bowl, stir together oil, ginger, cumin, salt, pepper, coriander, turmeric, and cayenne pepper; brush evenly over lamb.

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3. Italian: Make 10 tiny slits all over lamb; insert garlic clove completely into each slit. Brush lamb with oil; sprinkle with salt and pepper. Press cheese all over lamb to adhere.

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4. Place lamb on greased rack in roasting pan; insert meat thermometer in thickest part. Roast in 350 degree oven for about 1 hour and 45 minutes or until 160 degrees for medium-rare. Transfer to platter; tent with foil and let stand for 15 minutes while making gravy. Skim fat from pan.

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5. Add onion to pan; cook for 5 minutes. (For Mediterranean, add enough stock to boiled marinade to make 1 1/2 cups.) Pour in stock; bring to boil, scraping up brown bits. Mix cornstarch with 2 tablespoons water; stir into pan. Add salt and pepper. Cook, stirring, until thickened. Strain if desired.

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6. Place lamb on carving board with meatier portion facing up. Grip shank end firmly with towel. Cut down to bone into 1/4 inch thick slices. With knife parallel to bone, cut slices off along bone. Turn lamb so remaining meaty portion faces up. Carve as first side.