Can't think of a better dish to post on the season finale of Game of Thrones!! A delicious lamb dinner honoring the head of the thrown, the crown! This Crown Roast is so easy & so fancy looking. Ready...set...eat!
Time: 1.5 hours or less depending on how long you marinate
Ingredients:
- 2 racks of lamb, frenched (ask your butcher to do this for you or check out simple YouTube videos on how to!)
- 2 tablespoons chopped mint, oregano, basil, cilantro (can sub a basic chimichuri sauce for a faster marinade!)
- 1 tablespoon chopped fresh garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt/pepper to taste
- 1 tablespoon olive oil
Recipe:
- Bend each rack into a semicircle with the meat side facing in & fat side out.
- Use twine to tie them together like the picture above.
- Rub on the olive oil, garlic, chimichuri mixture, salt, pepper, chili powder & cumin.
- If you have one, put the crown in a bundt pan so that it holds its shape. You can let this marinate for 30 minutes if you have time. If not, it's fine to cook right away.
- When ready, cook for 30 to 35 minutes on 375 degrees F depending on how rare you like your lamb.
- Let it rest 15 minutes then cut the strong & the lamb chops & enjoy!
Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.
Time: 1.5 hours & time for marinating
Ingredients:
- 1 lamb loin with ~6-7 chops (trimmed & pre-cut)
- 1.5 tbsp of Harissa
- 3 cloves garlic
- 4 sprigs thyme
- 1 bay leaf
- 3 mint leaves, chopped
- Salt/pepper to taste
Recipe:
- Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using.
- Make a paste with the seasonings & the Harissa.
- Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
- Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.
- When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes.
- Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes.
- Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.
- Cook on 275 for about 1 hour or until desired doneness.
Goodbye Halal Guys cravings!! First time trying to make shawarma & I'm really excited to say it came out delicious! Warm spices marinaded over a leg of lamb for 4 hours then slow-roasted in the oven for 3.5 hours... this easy, no fail recipe will have you drooling after just smelling it!
Time: 4+ hours to marinade, 3+ hours to cook
Ingredients:
- 1 leg of lamb
- 1.5 - 2 tablespoons of the following: ground cumin, ground coriander, ground allspice, ground tumeric
- 1 teaspoon each of ground cloves & ground ginger
- 1 tablespoon ground cardamom
- 1 shallot, diced
- 2 tablespoons vegetable oil or canola oil
- 1/4 cup dry red wine
- Salt to taste
Recipe:
- Butterfly the leg of lamb using a sharp knife, set aside in a large basin.
- Put all the rest of the ingredients into a food processor (including the onion) & pulse until a paste forms.
- Rub the paste all over the lamb, getting it completely marinaded. Cover the basin with clear wrap & put it in the fridge to marinate for 4+ hours (overnight is best).
- Let the lamb get to room temperature for about 20 minutes, then lay it into a pyrex flat. Cover it tightly with foil & roast it on 300 degrees for at least 3.5 hours.
- Serve with yellow rice spiced with cumin seeds, salad or in a pita!
Try my homemade white sauce! Mix mayonnaise, a dash of white vinegar, salt, black pepper, & a splash of water together. Balances out the hot sauce if you're using it on this shawarma!
Whenever I re-create one of my favorite Guyanese dishes, I feel extra excited to share the recipe with you all! This recipe is now approved by my parents, grandparents & fiancé, phew! Enjoy!
Time: 45 mins
Ingredients:
- ~4-5 lbs of lamb meat (ask the butcher to chop it up for stew)
- 2 tablespoons tomato paste
- 3 teaspoons salt
- 2-3 plum tomatoes
- 3-4 hot peppers, whole
- 2-3 potatoes, diced
- 1-3 cups of water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh ginger, chopped
- 1/4 cup vegetable oil
Recipe:
- Cut the lamb meat into smaller bite-sized pieces.
- In a large pot, bring the vegetable oil to medium heat. Add the onion & let it cook until opaque.
- Add the garlic & ginger, sauté for about 3-4 minutes.
- Put the lamb meat into the pot with the potato pieces.
- Add the tomato paste, stir to coat the lamb & potatoes with the paste.
- Pour in the water, salt, & plum tomatoes.
- Bring a water to a boil, add the hot peppers, then lower to a simmer & cover the pot.
- You'll want to stir the stew every so often to make sure the tomatoes are melting down & the potatoes are cooked through. If you see the stew drying down, add some more water & salt. I always put 2 cups initially & that seems fine for this amount of meat.
- When the potatoes are cooked, uncover the pot & raise the heat to medium. You want the liquid to reduce to about half, so you have a nice gravy. Taste for salt at this time too.
- Serve with white or brown rice, or roti!
