Lamb is such a treat for me, especially when it gets special braising love.  We found a gorgeous 8 rib rack at our local wholesale club.  We promptly cut it in half.  Two meals are better than one when you’re Cooking for Two.

Sharing this relatively ‘Wordless Wednesday’ post for Braised Rack of Lamb, where we used the same method outlined in most of our braising recipes. 

While I love a nice medium-rare lamb chop, slow braising is a wonderful way to infuse flavor and extract flavor.  Did I mention the glorious gravy this method will yield? 

Oh my!

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All my best,
xo Libby

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Braised Rack of Lamb

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 rack of lamb trimmed (we purchased an 8 chop rack and cut it in half)
• salt and pepper
• 1 Tbl. canola or other high heat oil
• 1 onion sliced
• 2 carrots sliced
• 2 celery ribs sliced
• 2 shallots peeled
• 3-4 garlic cloves
• 3-4 sprigs fresh herbs like thyme sage and/or rosemary
• 1 bay leaf
• 1 cup red white
• 4-5 cup beef broth
• 2 Tbl. corn starch

Instructions

• Season lamb with salt and pepper.
• Add canola oil to a Dutch oven over medium-high heat. Sear lamb on all sides until deep brown. Remove from pan.
• Add in aromatics such as carrots, onions, celery, garlic, shallot, fresh herbs, bay leaf. Return lamb to pan.
• Add wine and broth to raise liquid level half way up the roast. Bring to a boil.
• Preheat oven to 250 degrees. Cover Dutch oven and place in oven. Braise (simmer gently) for 1 1/2 hours. Adjust temperature up or down slightly to maintain slow burble.
• Remove lamb and vegetables from braising liquid. Return Dutch oven to the stovetop over medium heat. Make a slurry with corn starch and slowly whisk it into the liquid to make gravy.

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North African Lamb Kebabs sounded so intriguing to me.  Traditionally we think of kebobs made up of ‘hunks’ of meat and/or vegetables.  These kebobs are made with ground lamb that’s blended with heavenly herbs and spices.  I came across a recipe in one of my cooking magazines and the ingredients list was right up our alley (and mostly on hand):  cumin, coriander, paprika, fresh cilantro, mint, oregano, ginger, garlic…..can’t you just smell it. 

Upon further Moroccan recipe research,  I couldn’t decide on one single recipe but instead pulled together bits and pieces from several.  The end result was incredibly juicy kebabs, just bursting with aromas and layers of flavor.

Heat olive oil in skillet over medium heat then add cumin, paprika, coriander, salt, and red pepper flakes stirring constantly until fragrant, about 1 minute. 

With hands combine ground lamb with onion, garlic, ginger, chopped fresh herbs, and toasted spices.

When ingredients are well blended form into 4 logs, each approximately 1″ wide and 8″ long. 

Thread onto 4 metal skewers (or pre-soaked bamboo skewers) and press the meat onto skewers.  Transfer to a parchment lined baking sheet and refrigerate for 1 hour before grilling.

Heat grill or grill pan to medium high heat.  Brush kebabs lightly with canola oil and grill until nicely browned, turning once.  About 5 minutes per side.

Serve with Cilantro Mint Pesto.

Mint is an herb I struggle to work into recipes, however I am learning that when added to savory dishes it releases beautiful flavors.  The kind that make you go hmmm….

We paired our North African Lamb Kebabs with some simple veggie kebobs and served them over cauliflower rice with the cilantro mint pesto.  Amazing dish.  We will definitely make them again.  And I wouldn’t be afraid to change up the herbs or use ground sirloin in place of the lamb according to your flavor favorites.

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North African Lamb Kebabs with Cilantro Mint Pesto

Cuisine North African

Prep Time 1 hour hour 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• Kebab Ingredients...
• 1 lb. ground lamb
• 3 Tbl. grated onion
• 3 cloves garlic minced
• 1 tsp. ginger fine grated
• 1 Tbl. olive oil
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. coriander
• 1 tsp. kosher salt
• pinch red pepper flakes
• 1 Tbl. fresh oregano chopped
• 2 Tbl. fresh mint chopped
• 2 Tbl. fresh cilantro chopped

Instructions

• Heat olive oil in skillet over medium heat then add cumin, paprika, coriander, salt, and red pepper flakes stirring constantly until fragrant, about 1 minute.
• With hands combine ground lamb with onion, garlic, ginger, chopped fresh herbs, and toasted spices.
• When ingredients are well blended form into 4 logs, each approximately 1" wide and 8" long.
• Thread onto 4 metal skewers (or pre-soaked bamboo skewers) and press the meat onto skewers.
• Transfer to a parchment lined baking sheet and refrigerate for 1 hour before grilling.
• Heat grill or grill pan to medium high heat.
• Brush kebabs lightly with canola oil and grill until nicely browned, turning once. About 5 minutes per side.

Notes

Serve with Cilantro Mint Pesto.

The post North African Lamb Kebabs {with Cilantro Mint Pesto} appeared first on Lemony Thyme.