Easy Shepherd's Pie
- 1 pound ground lamb or beef
- 1 medium onion diced
- 2 cloves garlic minced
- 10 oz frozen peas and carrots defrosted
- 10.5 oz can corn drained
- 10 oz can tomato soup or mushroom soup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon basil
- ⅛ teaspoon black pepper
- 3 cups prepared mashed potatoes
- 1 cup cheddar cheese shredded
- Preheat oven to 400°F.
- Cook lamb or beef, onion and garlic over medium heat until no pink remains. Drain any fat.
- Stir in soup, Worcestershire sauce, salt, basil and pepper. Spread into the bottom of a 2 qt casserole dish. Sprinkle with peas, carrots and corn.
- Spoon mashed potatoes overtop and top with cheese.
- Baked 25-30 minutes or until bubbly
Perfect Rack of Lamb
- 2lbs frenched rack of lambs (about 2 racks with about 8 ribs)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 rosemary sprigs
- In a small dish, combine salt and spices. Sprinkle seasoning evenly all over the lamb.
- Add olive oil and minced garlic in a large zip lock bag and spread it evenly inside the bag.
- Put the racks of lamb into the bag and place the rosemary on each side.
- Squeeze out the air and zip the bag. Massage it slightly so that olive oil, garlic and all other spices are evenly distributed.
- Marinate the lamb for at least an hour, or overnight. Bring it to room temperature before cooking.
- Preheat the oven to 375°F (190°C).
- Place the lamb racks on a baking sheet lined with foil.
- Roast for 20-30 minutes depending how you like it done. The internal temperature should reach at least 130-140°F for medium rare. Broil for 2-3 minutes to add a little char before taking it out.
- Cover with foil and rest for about 5 minutes before serving.
Roasted Leg of Lamb
- A 4- to 5-poun bone-in leg of lamb, trimmed of excess fat
- 3 tablespoons minced garlic
- 1 tablespoon kosher salt, plus more for seasoning
- 1½ teaspoons freshly ground black pepper, plus more for seasoning
- 2 tablespoons extra-virgin olive oil
- 1 lemon, thinly sliced
- Remove the lamb from the refrigerator and let it stand at room temperature for up to 1½ hours.
- Preheat the oven to 500°F (260°C). [Editor’s Note: Trust us, you’re going to want to scrub that oven if you’ve got even the tiniest burnt-on spillover from last fall’s apple pie; otherwise your oven is going to smoke like crazy when it gets this hot.]
- In a small bowl, combine the garlic, salt, pepper, and oil and mix well. Using a small, sharp knife, cut 10 slits about 1½ inches (4 centimeters) deep in the lamb. Push some of the garlic mixture into the slits and rub the rest all over the outside of the lamb, turning to coat all sides.
- Place a sheet of aluminum foil in a large roasting pan, shiny side down. Distribute the lemon slices evenly along the center of the foil. (It may be necessary to overlap some lemon slices.) Place the lamb on the lemon slices.
- Roast the lamb, uncovered, for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue roasting, still uncovered, until an instant-read thermometer inserted into the thickest part of the lamb, away from the bone, registers 130°F (54°C) for medium-rare, 30 to 50 minutes more. Transfer the lamb to a carving board and tent with aluminum foil. Let rest for 10 to 15 minutes.
- Carve the lamb against the grain into thin slices. Serve right away.