Osso Bucco- Made with Lamb

Click here for Recipe

Recipe Compliments of Debra Mills and her sister Lori Collum-

Lamb Chops on the Grill

3 racks of lamb chops
 3-4 limes
 1/2 bunch of cilantro
 1 bunch of mint
 1 bunch of rosemary
 6 cloves of garlic
 1 whole onion (white)
 1/2 cup of honey
1/4 cup olive oil
 1 tblsp of salt

 Mix all ingredients and marinade to taste.
The chops go on bone side first for about 10 minutes, cover the legs so they do not burn, then sear the meat side about 5 minutes, maybe less, check the temp, it all depends how you like them. I always make them rare when I have to take them somewhere for dinner and reheat them.

We cook them on the grill

Here is a great recipe by Chad Allen Rischar:

 Marinate lamb steaks or another desirable cut in olive oil, balsamic vinegar, sea salt, freshly cracked pepper, and fresh sprigs of rosemary. Marinate for at least a few hours. Grill over high heat. I suggest medium or medium rare. Let the steaks "rest" prior to serving. Smashed red potatoes and grilled asparagus are my favorite complimentary sides.

This recipe is by Cathy Koehler:

Lamb,Mint and Pea Pies

600g diced lamb (approx 1.3lbs)
3 tbsp plain flour

1 large onion, diced

2 cloves garlic, crushed
160ml red wine

200ml beef stock
2 tbsp tomato paste

1 1/2 cups frozen peas
1 handful mint leaves, chopped

2 sheets frozen puff pastry

Sea salt and cracked pepper
Olive oil
1 egg, whisked

Preheat the oven to 180 degreees.
Season the lamb with salt and pepper then; using 2 out of the 3 tablespoons of flour, toss in a bowl until evenly coated.

Heat a heavy based pan and heat the oil. Add the lamb and cook until browned, then remove and set aside.
Add the onion and garlic and saute over a low heat until softened. Add the tomato paste and remaining flour and cook, stirring constantly for one minute. Next add the red wine and stock, increase the heat and stir until boiling. Return the lamb, season with salt and pepper, cover and simmer for one hour, or until the lamb is tender.

Once cooked, stir through the peas and mint.

Next spoon the lamb mix into 4 ramekin dishes, top each with a piece of puff pastry, allowing it to just overhang the edges, press it down firmly to seal and then finally brush with beaten egg.
Bake for about 15 minutes, or until puffed and golden brown.

Here is another great recipe by Chad Rischar:

"I made an Italian inspired roast this weekend with a lamb shoulder roast that turned out well. The following was my conjured recipe" -Chad 

(1) bone-in lamb shoulder roast (approx 4#'s)
8-10 small red potatoes peeled
3 cups baby carrots
(2) Parsnips cut into chunks (optional)
(2) hearts of celery diced
(2) medium white onions in chunks
(1) bulb of garlic roasted or sauteed and then minced
8 oz. of Portobello mushrooms washed and whole
(1) cup marinara sauce
1/2 cup red wine
1/4 cup Balsamic vinegar

Herbs: Italian oregano, flat leaf parsley, ground Bay leaves sage, rosemary, dried red pepper (should total about 1/4 cup)


Marinate roast in olive oil, Italian spices, and Balsamic vinaigrette dressing for at least 12 hours

Sear the roast in very hot skillet on all sides for ~2 minutes on each side

Add seared roast to appropriately sized Crock Pot

Add veggies and mushrooms

Add marinara sauce, Balsamic vinegar, red wine, and herbs

Add water or broth until Crock Pot is 3/4 full

Cook on high for ~4 hours

Turn temp to low when the stew appears done and thus bubbling

I suggest placing a piece of foil into between the lid and pot.

Cook for 1-2 hours more until potatoes are soft

Serve with fresh minced parsley, Sea salt, and pepper to taste as garnish.

Bon Appetite

Chad A. Rischar

Here is  yet another great recipe by Chad Rischar:

So lamb ribs can be challenging to cook and remain tender. This is the recipe I created to use this cut of lamb.


Half rack of lamb ribs
1 green bell pepper and 1 red bell pepper cut into strips
1 large white onion diced
6 green onions diced
1 cup diced carrots
1 cup diced celery
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
8 or so small new potatoes
2 ounces of dehydrated Porcini mushrooms
1/2 cup of Marinara sauce
1 tbsp. capers
4 or so Peperoncini peppers
1 cup red wine (Marsala preferred)
2 tbsp. Balsamic vinegar
2 cups water or stock
Sea salt to taste
Cracked pepper to taste
Italian parsley
Italian oregano
other spices as desired

Marinate lamb in Balsamic vinaigrette dressing

Braise lamb at high temperature for 3 minutes on both sides
Allow to rest

Add lamb and all other ingredients into crock pot
Cook on low temperature for around 4-5 hours until all ingredients all cooked thoroughly