How To

by Chef Karl Marsh

0

Cooking Lamb for Easter Dinner

One of my favorite meals for Easter dinner has always been lamb. At Omaha Steaks, we have several great lamb selections. This year, we’re very excited about our new 5 lb. Boneless Leg of Lamb Roast (pictured above). All the stuff that might make you shy away from a lamb roast – boning, rolling, and tying – has been done by our butchers. All you have to do is season and roast! And it’s just a part of our compelete lamb line, including: 

  • Seasoned Leg of Lamb – a firmer, stronger flavored roast for the true lamb lover. Our garlic butter seasoning makes it melt in your mouth.
  • Leg of Lamb Roast – a smaller version of the 5 lb. beauty.
  • Rack of Lamb – a tradition rib roast presented with the Frenched bones, a visually dramatic favorite.
  • Marinated Lamb Loin Roast – part of our One-Step Rapid Roast line, meaning it not only tastes incredible but is also really simple to prepare, from freezer to oven to plate in less than 45 minutes.

How to Cook Lamb

Cooking lamb is a lot like cooking beef. For the roasts, I always recommend our Sear and Slow Roast method, which is done by first preheating the oven to 250°F, then lightly oiling and seasoning the roast. Next, sear the roast in a large pan with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Insert a remote thermometer in the roast and cook until the thermometer reaches 125°F for a perfect medium rare roast.

Lamb chops are cooked like you would a steak. You can grill, broil, pan–fry or sear-roast them. We have a handy chart here that tells you how to long to cook them, and we even recently made a new video that walks you through the process below. I have also included recipes for two of my favorite sauces that will go with all of our lamb selections. I would like to take the opportunity to wish everyone a safe and happy Easter. Cheers! Chef Karl

Watch: How to Cook Lamb Chops

Mint Jalapeño Jelly for Omaha Steaks Lamb

Prep Time: 20 minutes + 6 hours setup time
Cook Time: 10 minutes
Total Time: 6 hours and 30 minutesScreen Shot 2014-04-11 at 6.08.59 PM
Stars: 4
Makes 1-1/4 cups

Ingredients:
1/4 Cup Minced Red Bell Pepper
1/4 Cup Minced Green Bell Pepper
2 Tbsp.  Minced Jalapeño (seeds removed)
1/4 Cup Fresh Mint Chopped Fine
1 Cups Sugar
1/4 Cup Red Wine Vinegar
1-1/2 tsp. Fresh Lime Juice
1 tsp.     Kosher Salt
2 Tbsp. Certo Liquid Pectin

Procedure:
1. Combine the peppers, jalapeños, mint, sugar, vinegar, lime juice and salt in a large sauce pan over medium heat.
2. Heat until warm and sugar is dissolved.
3. Pour mixture into a blender or food processor and pulse for 5 seconds.
4. Return mixture to the sauce pan and bring to a boil.
5. Skim off any foam that rises.
6. Reduce heat and simmer for 5 minutes.
7. Stir in the pectin and bring back to a rolling boil for exactly 1 minute.
8. Remove from heat and let cool. The jelly will set up as it cools so this recipe can be made up to 1 week before it is needed.
9. Store covered in the refrigerator for up to 1 week.

Spicy Mint Crème Fraiche Sauce for Omaha Steaks Lamb

Prep Time 15 minutes + 12 hours culture time
Cook Time: NA
Total Time: 12 hours and 15 minutes
Makes 1-1/2 Cup

Ingredients:
1 cup Crème Fraiche – Buy at store or see recipe below.
3/4 cup Fresh Mint Coarsely Chopped
¼ cup coarsely chopped parsley leaves
2 garlic cloves
1 Small Jalapeño, seeds, ribs, and stem removed
1/2 Lemon Juiced
1/2 tsp Sea Salt

Directions:
1. Place all of the ingredients in the blender and blend well, but be careful to not over blend.
2. The sauce will be pretty thin after you blend it, but if you return it to the refrigerator it will thicken.
3. Serve cold with Lamb Roast, Lamb Chops, or Lamb Burger.

Creme Fraiche

Makes 1 Cup

Ingredients:
1 cup heavy cream
1 Tbsp. cultured buttermilk

Directions:
1 Combine buttermilk and heavy cream in a very clean non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours.  2. Store in the refrigerator for up to 2 weeks.






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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.



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