Best 3 Dales Lamb Recipes
Dales lamb is a unique and flavorful meat that is prized for its tender texture and rich taste. Raised in the lush green pastures of the Yorkshire Dales in England, these lambs are known for their exceptional quality and are a popular choice among chefs and home cooks alike. With its distinctive flavor profile, Dales lamb is perfect for a variety of dishes, from classic roasts to hearty stews and delectable grilled chops. In this article, we will explore the best recipes for cooking Dales lamb, providing you with a culinary journey that will tantalize your taste buds and leave you craving for more.
Here are our top 3 tried and tested recipes!
DALE'S LAMB
I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
Provided by JMHUEBB
Categories Meat and Poultry Recipes Lamb
Time 9h30m
Yield 8
Number Of Ingredients 10
Steps:
- In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
- Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 17.8 g, Cholesterol 115.3 mg, Fat 27.2 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 9.5 g, Sodium 1015.4 mg, Sugar 14 g
DALE'S LAMB
Steps:
- In a bowl, mix well all ingredients except the lamb. Place the lamb in a shallow container. Pour the marinade over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight. (Do not marinate any longer as it tends to start cooking the meat.) Preheat an outdoor grill for medium heat. Drain marinade, and reserve. Lightly oil the grill grate. Over indirect heat, grill (or broil) the lamb 30 to 50 minutes, depending on the coals and on desired doneness, turning to cook both sides. (A minimum internal temperature of about 145 degrees F, 63 degrees C, yields a medium-rare roast.) Meat should be slightly pink inside. Do not overcook. Let rest awhile, then slice. While the lamb is cooking, bring the reserved marinade slowly to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened. Serve with the thickened marinade on the side. Note: You may also cut the lamb into cubes before marinating, and skewer them as kabobs. Adjust cooking time as necessary.
DALE'S LAMB
I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
Provided by JMHUEBB
Categories Lamb Recipes
Time 9h30m
Yield 8
Number Of Ingredients 10
Steps:
- In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
- Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 17.8 g, Cholesterol 115.3 mg, Fat 27.2 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 9.5 g, Sodium 1015.4 mg, Sugar 14 g
Tips:
- Choose the right cut of lamb: For roasting, choose a shoulder, leg, or rack of lamb. For stewing or braising, choose a shank or neck of lamb.
- Season the lamb well: Use a combination of salt, pepper, garlic, and herbs to flavor the lamb. You can also add a marinade or rub to the lamb before cooking.
- Cook the lamb to the right temperature: Lamb should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the lamb rest before carving: Let the lamb rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat.
- Serve the lamb with your favorite sides: Lamb can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Lamb is a delicious and versatile meat that can be cooked in a variety of ways. By following these tips, you can cook lamb that is tender, flavorful, and juicy. So next time you're looking for a special meal, give lamb a try!
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