Grandmothers Lamb Recipes

Steps:

• Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.
• Preheat the oven to 450 degrees F (230 degrees C).
• Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.
• Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.

Steps:

• 1. Take the lamb leg and rub one of the garlic cloves over it. Cut 6 slits under the skin and place the garlic cloves in the slits. Rub butter on all side of the lamb and sprinkle salt, pepper, paprika and garlic powder or granuals on all sides of the Lamb. Add sliced onions.
• 2. Place in refrig overnight or longer. Remove garlic cloves from the lamb.
• 3. Place leg in roasting pan and a couple cups of chicken broth. Lay most of the onions of top of lamb. Put the rest of the onion slices in the bottom of pan, dont' worry the onions are suppose to get a very dark brown. Roast at 350* till skin is brown and a tad crisp. Add potatoes the last 40 minutes to make them brown. Take out the lamb and potatoes from the roasting pan and cover with foil. Let is rest. Drain fat from pan. Leave the onions in the pan and place the onions, that were on top of the lamb, in the roasting pan. . Deglaze the pan with chicken broth, water or wine. Add some roux and water to make a gravy.
• 4. We never eat lamb pink or rare. We like it throughly cooked.

Steps:

• Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
• Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
• Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
• Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.