MILKHOUSE

Farm & Dairy

Filtering by Category: Leg of Lamb

Rogan Josh

Winter on the farm means lots of warm, hearty meals. A twist on the traditional dish this recipe uses cubed lamb, lots of spice and coconut milk for added creaminess. 

 

1/2 teaspoon each ground cardamom & ground cloves

3/4 teaspoon powdered ginger

2 tablespoons sweet paprika

2 teaspoons each chili powder, ground cinnamon & salt

4 teaspoons each ground cumin & ground coriander

1/2 tablespoon ground cayenne pepper

2 pounds lamb (stew meat, shoulder, or leg), cut into 1-inch cubes

1 tablespoon olive oil

2 medium onions, chopped

1 cup coconut milk (or plain yogurt)

1 1/4 cups water or (chicken stock)

 

In a small bowl mix spices together. Sprinkle the meat generously with salt and pepper, tossing with your hands to coat.

In a large skillet heat the oil and brown lamb on all sides. Add onions and cook until softened. Add spice mix and stir until fragrant, about 30 seconds.

Pour the coconut milk and water into the pot. Mix well, turn the heat to high, and bring to a boil. Cover and reduce heat to a simmer, allowing the meat to braise in the coconut milk for 1-2 hours. Alternatively cook in a slow cooker on low for 7 hours.

Mr. Olliffe's Leg of Lamb

Perk up your holiday meal with a butterflied leg of lamb. Serve alongside Roasted Butternut & Carrot Salad. Thanks goes out to Laura Robin of the Ottawa Citizen for sharing this recipe. 

6-6 1/2 pounds (2.75-3 kg) leg of lamb, bone removed (butterflied)

3 cups (750 mL) olive oil

1/4 cup (50 mL) white wine vinegar

1/4 cup (50 mL) paprika

1 tsp (5 mL)  salt

1 tsp (5 mL) pepper

1/4 cup (50 mL) garlic, chopped

1/2 cup (125 mL) freshly squeezed lemon juice

1 tsp (5 mL) rosemary

1 tsp (5 mL) chopped parsley

1 tsp (5 mL) curry powder

1/2 tsp teaspoon (2 mL) ground cumin

 

Trim lamb of all fat and gristle.

Mix all other ingredients together.

Marinate lamb for 3 days in refrigerator.

Barbecue (preferably) or broil lamb for about 10-15 minutes a side, until nicely browned on the outside, but still pink and juicy inside. Let stand for 5-10 minutes, then slice thinly to serve.

Garnish with fresh rosemary, if desired. Serves 6-8.