High Altitude Lamb Recipes

PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLIC AND DIJON

Steps:

• In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
• In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
• Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
• When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
• Remove chops to plate and let rest about 5 minutes.
• Repeat with remaining chops until all are cooked.
• If pan starts to smoke, turn heat down. Serve as is or with mint jelly.

HIGH ALTITUDE LAMB

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.

OVERNIGHT LAMB MARINADE

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.