Moroccan Lamb - one of our favorites!

We received this delicious recipe from a loyal market customer!

1 1/2 lbs lamb

1 Tbsp Olive Oil

1 1/2 Fresh lemon or lime juice

1 Tbsp Cumin

1/2 tsp Cinnamon

1/4 tsp Coriander seed (Can substitute Lemon Basil)

1 tsp Kosher salt

1 Onion sliced

Mix all the above.  Rub on lamb.  Wrap in foil and roast at 275 degrees for 3 1/2 hours. 

We tried this recipe with Lamb Leg Steaks.  It was unbelievable!  The meat was so tender and the taste was delicious!

Lamb Meatloaf

Yield1 loaf

·         2 eggs

·         1⁄2 cup dry breadcrumbs

·         1⁄2 teaspoon salt

·         1⁄4 teaspoon black pepper

·         1 lb ground beef

·         1 lb ground lamb

·         2 tablespoons olive oil

·         1 medium onion, chopped

·         4 garlic cloves, minced

·         1 teaspoon dried thyme

·         1 teaspoon dried basil

·         1⁄2 cup ketchup or 1⁄2 cup tomato paste

·         1 tablespoon Worcestershire sauce



1.     Preheat the oven to 350 degrees.

2.     In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.

3.     Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.

4.     Add the ground meats and your cooled onion, garlic, and herbs.

5.     Add the worcestershire sauce and ketchup (or tomato paste).

6.     Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.

7.     Bake for 60-65 minutes.

8.       Let it cool for 5 minutes. Drain the fat and serve

Irish Lamb Stew

Recipe By:Danny O'Flaugherty

"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"


·         1 1/2 pounds thickly sliced bacon, diced

·         6 pounds boneless lamb shoulder, cut into 2 inch pieces

·         1/2 teaspoon salt

·         1/2 teaspoon ground black pepper

·         1/2 cup all-purpose flour

·         3 cloves garlic, minced

·         1 large onion, chopped

·         1/2 cup water

·         4 cups beef stock

·         2 teaspoons white sugar

·         4 cups diced carrots

·         2 large onions, cut into bite-size pieces

·         3 potatoes

·         1 teaspoon dried thyme

·         2 bay leaves

·         1 cup white wine


1.    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2.    Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3.    Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

4.    Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender

Greek Roast Leg of Lamb



Prep time 10 mins  Cook time 6 hours  Total time 6 hours 10 mins Serves: 8


This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.

Author: Nagi | RecipeTin Eats


·         12 cloves of garlic, peeled

·         7 lb / 3.5 kg leg of lamb (Note 1)

·         Salt and pepper

·         3 tsp paprika powder

·         3 tsp garlic powder (or sub with onion powder)

·         2 tbsp olive oil

·         2 large onions, quartered (white, brown, yellow, red)

·         10 sprigs of thyme

·         3 sprigs rosemary

·         3 tsp dried oregano

·         3 dried bayleaves (or 5 fresh)

·         ½ cup lemon juice (2 - 3 lemons), plus more to taste

·         1½ cups white wine (or sub with chicken broth/stock, low salt)

·         2 cups chicken broth (liquid chicken stock)


1.  Preheat oven to 220C/430F (fan forced/convection) or 240C/465F (standard ovens). (Note 2)

2.  Use a small knife to make around 25 incisions all over the lamb, with most on the top.

3.  Cut around 6 cloves into slivers and stuff them into the incisions.

4.  Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.

5.  Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.

6.  Remove from the oven. Turn the oven down to 160C/320F (fan forced) / 180C/350F (conventional).

7.  Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about ¼ - ⅓ of the way up the height of the lamb.

8.  Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)

9.  Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.

10.  Cover again and roast for a further 2½ hours, or until you can pull meat apart with forks.

11.  Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)

12.  Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.

13.  Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get ¾ - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.

  14.Serve lamb with the Sauce on the side

Hassiba's Roast

Meat of your choice cut into bit size pieces

Salt/roll in flour/saute with butter

1 Whole onion chopped


2 Bay leaves

Juniper Berry (grind)

7 Whole Cloves (grind)

½ cup Red wine

1 Cup Heavy Cream

Add everything to crock pot and cook low/slow for 6 to 8 hours

2 hours before serving add chopped tomatoes

Serve over rice