Lamb With Garlic Noodles Recipes

GREEK LAMB WITH NOODLES

Steps:

• 1. Put lamb in a casserole and sprinkle with salt, pepper, garlic, and dot with butter. Roast at 350F turning occasionally until browned, about 40 minutes.
• 2. Add tomato sauce and meat broth, continue baking uncovered another 40 minutes till meat is very tender.
• 3. On the stove top cook pasta till aldente, drain. Mix the cooked pasta with the meat in the casserole dish gently. Sprinkle with cheese squares, return to the till cheese melts. Serve while hot.

GARLIC AND HERB LAMB

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
• Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
• Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
• Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

GRILLED LAMB WITH BROWN SUGAR GLAZE

Steps:

• In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
• Preheat grill for high heat.
• Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

LAMB CHOPS WITH THYME-TOASTED NOODLES

Steps:

• Heat half the oil in a large pan; cook breadcrumbs, garlic and thyme, stirring, 5 minutes or until golden and crisp.
• Place breadcrumbs in a large bowl.
• Heat remaining oil in same pan; cook chops, in batches, until browned both sides and cooked as desired.
• Cover and keep warm.
• Add mushrooms to the same pan, cook, stirring, until just soft.
• Add combined wine, water, stock, mustard and paste.
• Brng to boil; simmer uncovered, about 10 minutes or until reduced by half, stirring occasionally.
• Meanwhile cook noodles in large pan of boiling water, uncovered until just tender; drain.
• Gently toss noodles with toasted breadcrumbs in bowl.
• Divide noodles among four serving plates; top each plate with three chops, spoon sauce over top.

LAMB WITH GARLIC NOODLES

Steps:

• Combine lamb pieces, pepper, rind and 2 tablespoons of the olive oil in a large bowl.
• Cover and refrigerate 3 hours or overnight.
• Cook lamb on heated oiled griddle (or grill or BBQ) until browned all over and cooked as desired.
• Stand 10 minutes, slice thinly and cover to keep warm.
• Cook noodles in large pan of boiling water, uncovered until just tender; drain.
• Combine remaining olive oil, vinegar and 1 teaspoon of the garlic mayonnaise in jar, shake well.
• Gently toss lamb noodles, tomatoes and basil with vinaigrette in large bowl.
• Heat vegetable oil in large pan; deep fry onion rings, in batches, until browned and crisp.
• Drain on aper towel.
• Top noodles and lamb with onion rings and the remainder of the 1/3 cup of Garlic Mayonnaise.
• GARLIC MAYONNAISE: Blend or process garlic, egg yolk, water and juice until combined.
• With motor operating, gradually pour in oil and process until thick.