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Lamb Loin Chops are like mini T-bone steaks. They have a loin side that’s full of flavor, and a tenderloin side that’s soft and extremely tender. In this recipe, I show you how to create a marinade for lamb loin chops, and use it to impart flavors that compliment lamb’s unique and bold taste. And [...]
Archive for the ‘Lamb’ Category
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Ground Lamb Ragu with Egg Noodles
February 9th, 2011 
Bart My rich and creamy Ground Lamb Ragu Sauce is made by slowly simmering some traditional vegetables, like carrots, onions, and celery, with ground Ontario lamb, Prosciutto ham and herbs like rosemary and thyme to create a ragu sauce recipe that is complex and has a more intense flavor than a more traditional ragù sauce. My [...]
Pistachio Herb-Crusted Rack of Lamb
January 3rd, 2011 Bart Your dinner guests will go nuts for this Pistachio and Herb Crusted Rack of Lamb. I used Frenched Rack of Lamb, which basically means that the meat, fat and membranes that connect the individual rib bones have been removed from the rack of lamb, to give it a clean look for an elegant meal. I [...]
Lamb Kebabs with Pistachios and Tzatziki
December 2nd, 2010 Bart This Lamb Kebab Recipe is made with Pistachios, Tzatziki, and wrapped in a pita with french fries and veggies; it is inspired by my many trips to Europe. While traveling throughout Europe, on any given night, after leaving the club or pub I would head to the nearest street meat stand to pick up a [...]
Indian Lamb Curry
May 27th, 2010 Bart I like this recipe because of the complex flavors, and the potential for ‘kicking it up a notch’ by adding some simple ingredients. I’ve made this Indian Lamb Curry for many dinner guests, and they’ve all raved about it. It’s deceptively easy to make, but it yields flavors that are spicy but not too hot, [...]
