We always make enough for for an army on Easter, and we were very excited to actually host it this year! We decided to do somethings besides ham, since that’s not everyone’s thing, and a leg of lamb sounded great. The problem for us is that our oven is not that big – a ham and sides and we’re done. This was perfect as it was meant for the grill. We really enjoyed it, and it was not only easy, but surprisingly quick to cook! We got this from an old Gourmet magazine. Only changes made were that we did not use the skewers described in the recipe, and we marinated overnight.
My friend Missy posted this on her site quite a while ago, and I’ve had it bookmarked to try for quite some time. I was looking for something a bit different to round out the week, and this popped up! Though it would be delicious over rice, we just had it alone with some bok choy on the side, as I am trying to stay lower carb. This was awesome – glad we finally tried it! Even better leftover for lunch today.
You can check out the recipe on Missy’s site – I made no changes, other we than had probably closer to 1.5-2lb of lamb from a large boneless roast, so I adjusted everything else to match.
First week back after vacation is always sort of a shock to the system…especially after a vacation as awesome as that one! We highly recommend Riviera Maya, Mexico, that’s for sure. But it was nice to get back to some home cooking (though I won’t lie, I already miss the copious amounts of Mexican food and Corona ;)). This was a great back to reality weeknight dinner – took all of 45 minutes to cook and you could do this with any bony cut of lamb. We used a lamb shoulder roast that had been sliced into thick chops. Just a tossed bunch of roasted veggies (also generically Indian spiced) as a side, and it made for a great, low carb dinner.
I saw this recipe in an old Cooking Light, and thought it was worth a try…definitely glad we did. We’ll be making it again, and actually it would be worth doing in bulk – great for lunches. The recipe called for more beef than lamb, and I ended up doing equal parts (with very lean beef). Next time I actually think I would do all lamb. We made these in mini loaf tins with a cucumber-tomato salad from our garden. 🙂 The sauce actually made it!
This comes from my Madhur Jaffrey Indian cookbook, which is one of my favorites, and I’m not sure why I haven’t gotten around to posting it before. It’s easy, if time consuming, and really excellent. I’ve yet to try one of Madhur’s recipes that I don’t love, but this is a particular favorite of ours. It can also be done with beef, but I do think it would lose something without the lamb. I served it with roasted curry cauliflower and broccoli and a flatbread.
What can I say…this one may have become one of our absolute favorites! Hugely flavorful for not a lot of effort. In my low-carb recipe idea search, I saw a pita-less gyro, and that gave me the idea to do a lamb burger over a Greek salad. We topped the burger with some not-quite-tzatziki and it was delicious. I used a Bon Appetit recipe for this, and made no changes. Great as-is. I kept the salad on the lower-cal side by cutting the oil substantially when I made the dressing. We definitely didn’t miss it.
This month’s Cooking Light has a feature on lightened lasagnas. Can’t beat low-cal lasagna! Oddly enough, the lightest of the bunch was a lamb and feta. Two things we both loved, lower-cal…that’s a winner! I did not deviate from the recipe except to use my own tomato sauce instead of canned, and it was very good as-is…the only change I would make besides would be to add some spinach for some bulk and color. I would stay to stick with an actual marinara/tomato sauce over just the canned crushed tomatoes – whether homemade or a jar, it will lend more flavor. Definitely a great “light” lasagna! This made a ton so plenty of leftovers for lunch, or a lazy cooking night…always a good thing!