Posts tagged 'lamm'

Rack of lamb is popular in many cuisines around the world, including Mediterranean, Middle Eastern, traditional English cuisine, and it is also very popular here in Switzerland all year round. Overall, rack of lamb is a delicious choice for any meat lover and offers versatile options for creating culinary delights. This dish combines the delicate flavors of lamb with the crunch of cornflakes and the fresh fruitiness of orange almond rice, while the rich cognac sauce rounds it all off perfectly.

Lamb chops are a tender and tasty meat that comes from the rib section of the lamb. They are one of the most popular cuts of lamb and are known for their unique flavor and tender texture. Lamb chops can be prepared in a variety of ways, be it grilled, roasted or baked in the oven.

Juicy Aargau pasture-fed lamb spareribs with BBQ sauce

Ingredients for 2 people
1 kg lamb spareribs
2 tbsp olive oil
2 tbsp honey or maple syrup
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp mayonnaise
1 tbsp mustard
3 tbsp Big Sam's Chueli Peeling Rub, also goes great with lamb (optional)

Preparation:

Prepare the marinade: In a bowl, mix olive oil, honey, soy sauce, ketchup, mayonnaise and a little mustard with Big Sam's Chueli Rub.

Marinate the spareribs: Place the lamb spareribs in a large freezer bag or a flat bowl and pour the marinade over them. Close the bag well or cover the bowl and marinate in the refrigerator for at least 2 hours, ideally overnight.

Prepare for roasting: Preheat the oven to 200 °C (fan oven 200 °C). Take the marinated spareribs out of the fridge and remove them from the marinade (set aside).

Baking: Cook the spareribs in the oven at 200 °C for 20 minutes covered with aluminum foil. Then remove the aluminum foil, coat the spareribs again with the marinade and bake for another 5-10 minutes until they are golden brown.

Serving: Take the lamb spareribs out of the oven and let them rest for a short while. Serve with baked potatoes and a spicy BBQ sauce.

Here is another simple recipe to go with it.

Ingredients:
300 g ketchup
100 ml apple cider vinegar
50 g brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tsp mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Preparation:

Mix: Put all ingredients in a medium-sized saucepan and mix well.

Heating: Heat the mixture over medium heat, stirring occasionally, until the sauce begins to simmer.

Simmer: Reduce the heat and simmer the sauce gently for about 15-20 minutes to allow the flavors to combine. Stir occasionally.

Seasoning: Taste the sauce and adjust to taste with salt, pepper or additional seasonings.

Allow to cool: Remove the sauce from the heat and allow to cool. It can be served warm or cold.

Medium grilled lamb loin with peppermint

Ingredients for 2 people
2 lamb kidney pieces (approx. 200 g each)
Salt and pepper
2-3 tbsp olive oil
2-3 sprigs of thyme
1 bunch of peppermint
4 tbsp virgin olive oil
1 tbsp mustard
1 tbsp honey

Preparation:

Prepare the lamb: Preheat the oven to 200 °C. Rinse the lamb loin pieces well and pat dry. Season with salt and pepper.

Fry the lamb: Heat olive oil in a large pan. Fry the lamb loin pieces vigorously on the meat side for 2-3 minutes until they are nice and golden brown.

Mustard-honey mixture: Mix the mustard and honey in a small bowl. Spread the mixture evenly over the fried lamb loin pieces.

Baking: Put the lamb loin pieces in the pan and bake in the preheated oven for around 15-20 minutes until they have reached the desired degree of doneness (e.g. medium-rare at a core temperature of around 55-60 °C).

Let rest: After baking, take the lamb loin pieces out of the oven and let them rest for around 5-10 minutes, then brush again with honey and mustard and bread in chopped peppermint.

Suggested side dishes: Rosemary potatoes: Roast small potatoes in the oven with olive oil, rosemary, salt and pepper.
Seasonal vegetables: Steamed vegetables such as green beans or carrots.
Puree: Creamy mashed potatoes or cauliflower puree.