Category: Lamb

Leg of Lamb Recipe

Leg of Lamb Recipe









  • 1 whole leg of lamb, deboned
  • 6 garlic cloves, peeled and smashed
  • 3 sprigs rosemary
  • 1/2 bunch thyme
  • 2 tablespoons cracked black pepper
  • Extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • Kosher salt and pepper
  • Tapenade, recipe follows
  • 2 cups water


De-bone and trim the leg well or have your butcher do it. Smash the garlic cloves and mix with the rosemary, thyme sprigs, and cracked pepper. Add 1/2 cup of olive oil and rub all over the meat. Marinate, covered, in the refrigerator, for 1 to 2 days. Remove the herb sprigs and garlic cloves from the meat. Preheat the grill to 400 degrees F. Mix the chopped garlic, rosemary, and thyme with enough olive oil to dampen into an almost paste-like consistency. Add salt and pepper, to taste.

Season the lamb well with salt and pepper. Spread the interior liberally with tapenade. Roll up and tie with string. Heat a large saute pan over medium-high heat. Add 2 tablespoons of olive oil and place the lamb in the pan, fat-side down. Sear until golden and turn over so that all sides are seared. Place fat side up in the pan and use a large fork to hold the lamb while you drain off any excess fat.

Pat the chopped herbed mixture all over the outside of the lamb. Add 2 cups of water to the pan and roast for 1 1/2 hours until a meat thermometer reads 125 degrees F. Let the meat rest for 15 minutes before slicing. Slice thinly and serve with roasted potatoes. Serve extra tapenade on the side or pan juices.


Place all the ingredients except the olive oil and the parsley in a food processor. Chop coarsely by pulsing the machine. Drizzle in the olive oil and pulse a few more times, season with salt and pepper. Fold in the parsley by hand. The tapenade is best when made a day in advance so flavors have time to marry.

Gary's Rack of Lamb Recipe

Gary’s Rack of Lamb Recipe

Gary lives on Bostwick Lake, and has been a friend of the Joppie’s for a very long time.  Since we are always looking for interesting new ways to grill stuff, we asked him for his favorite, and here it is!  Enjoy! 


Purchase New Zealand rack of lamb, sometimes Spring Lamb. Usually 4-5 ribs per person or one LARGE rack for two people

Let Lamb sit out to get to room temperature

In Sauce pan, add 6 TBS of oil, plus 1 TBS of butter.  Use regular vegetable oil it doesn’t burn like Virgin oil.

Add fine chopped garlic, usually 1-2 cloves of garlic per person

Separately combine 2 Tbs each of Rosemary, Sage, and Thyme – chop up (slightly less on the Rosemary)

Add about ¼ cup of fine bread crumbs, homemade preferred

Add bread crumbs to garlic and oil on stove, cook for a few minutes to combine to a paste. Add more bread crumbs if needed to get a paste consistency.

Spread over all sides of the Rack of Lamb.  Add pepper and a SALT Crust, which is a pretty good amount of salt on top of the paste.

Grill set to 400 degrees and sear each side for a few minutes per side.  It will flame up a lot

Turn Grill down to 350 and cook for 18-20 minutes.  You will have to remove the lamb from the grill from time to time as it easily flames up.  After 15 minutes it will look like it’s ‘way over done’ it’s not. The whole process starting from searing takes 20 minutes.

Remove and slice each rib section for serving.

Grilled Leg of Lamb

Grilled Leg of Lamb

The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people.   When  Hebrews converted to Christianity, they naturally brought their traditions with them. Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.   We want to wish our listeners a blessed Easter celebration tomorrow. 


  • Olive Oil  ¼ cup
  • Lawry’s Salt 2 tablespoons
  • Freshly Ground Black Pepper 1 tablespoon
  • Red wine vinegar
  • Rosemary
  • Thyme
  • Garlic Powder
  • One nice sized Leg of Lamb

     Indirect Cooking of Lamb

  1. Generously rub ¼ cup of olive oil on the leg of lamb.  Shake freshly ground black pepper, thyme, and rosemary, garlic powder, and  Lawry’s.
  2. Wrap in plastic and store refrigerated for 24 hours.
  3. Smoke at 350 degrees, moderate smoke, until internal meat temperature of 165 degrees is achieved. If you do not have a smoker, an oven or standard grill positioned for indirect heat is okay.
  4. Prepare the basting mixture with  equal portions olive oil and red wine vinegar in a bowl mixed with a bunch of additional salt and pepper.
  5. Baste the roasting leg of lamb with lots of basting mixture. This will help add flavor and  crust on the outside of the roast.
  6. Various pieces will be done to different levels and may be suitable for all types of pallets.


Grilled Lamb Chops with Blackberry Relish

Grilled Lamb Chops with Blackberry Relish

The Joppie’s found this recipe by Bobby Flay.  This weekend we thawed six tender lamb chops, and decided to try this relish.  We could not find a small sprig of fresh mint, so we substituted McCormick® Mint Flakes.  The taste of the sweet blackberries, mint, and the slight spice of the horseradish made for an amazing combination of flavors.  We loved this and highly recommend it.


  • 2 cups blackberries
  • 2 tablespoons sugar
  • 1 tablespoon chopped mint
  • 1 tablespoon drained prepared horseradish
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • Eight 4 to 5 ounce loin lamb chops (1 inch thick, trimmed)


In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they are softened but still hold their shape, about 5 minutes.  Transfer to a bowl and stir in the mint, horseradish, lime juice and 1 tablespoon of olive oil.  Season with salt and pepper and let cool.

Light a grill or preheat a grill pan.  Brush the lamb chops with olive oil and season with salt and pepper.  Grill over a medium-hot fire until medium rare, about 2 minutes per side.  Serve with the blackberry relish.

Note:  You can make the relish ahead of time.  It can be refrigerated for 2 days.  Let it return to room temperature before serving.

How to Grill Lamb Chops

How to Grill Lamb Chops

There is probably no easier way to cook lamp chops than grilling, and you can do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.

  • Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.
  • Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.
  • If you’re doing this a day or two ahead, prepare your marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.  See our link here for a Blackberry Mint Syrup that is delicious.
  • Prepare a hot grill fire.
  • Season the lamb on all sides with salt and pepper or the seasoning of your choice.  See for a delicious rub.
  • When the grill is hot, use tongs and a paper towel to apply a slight sheen of oil to the grill grate. This will help prevent sticking and will promote forming grill marks on the meat.
  • Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.
  • Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.
  • Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.

Easy Peasy….

Herb Rub for Lamb

Herb Rub for Lamb

Here’s another idea!  Rub generously on the lamb chops and watch the family as they dive into these delicious, tender lamb chops.  Don’t be afraid to experiement with lamb!  It is a healthy alternative and something different to serve.

Mise en place

  • Kosher Salt                                                     ½ Cup
  • Sea Salt                                                           ¼ Cup
  • Ground Black Pepper                                     1 TBSP
  • Ground Rosemary                                           1 TBSP
  • Thyme (dry)                                                    ½ TBSP
  • Paprika smoked                                               1 TBSP
  • Granulated Garlic                                           ½ TBSP


Mix well store in a small dish a shaker with holes.

*This will last in a cool dry place for several weeks

*Adjust your yield for small portions

Blackberry Mint Syrup for Lamb

Blackberry Mint Syrup for Lamb

The coming of spring not only heralds the beginning of the outdoor cooking season, it is also the traditional season of lamb.  Most people think lamb has too strong a flavor. Many will tell you that they just don’t like it. The average American eats less than one pound of lamb per year.  We think you’ll discover the delights of lamp chops if marinated properly.


Mise En Place 

  • Black Berry Puree                                           4.oz vol
  • Mint                                                                1.oz  wt.
  • Water                                                              2 Cups
  • Sugar                                                               2 Cups 


Begin this recipe by letting the Black Berry Puree thaw on the Prep Table for a few Minutes.  Mix Sugar and Water in a pot on stove Bring to a boil.  Place the Mint in the boiling water.  Simmer for 2 minutes.  Remove mint. 

Add Blackberry Puree.  Bring Simple Syrup to a boil and reduce by a 1/3.  

Let cool –  syrup should coat back of Spoon.  Place in Squeeze Bottle.   

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