3 Must-Try Lamb Recipes from Portland Chefs

Grilled Lamb Shoulder Chops with Rosemary Marinade

Ox Restaurant / PORTLAND 
Greg Denton, chef/owner (2017 James Beard Award, Best Chef, Pacific Northwest)

Recipe from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant

SERVES 4

Ingredients:

• ½ cup extra-virgin olive oil
• ½ yellow onion, chopped
• 1 clove garlic
• Leaves from 2 sprigs rosemary, plus more sprigs for garnishing (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 4 (12-ounce) bone-in lamb shoulder chops, about 1 inch thick
• Thinly sliced radishes for garnish (optional)
• Edible flowers, for garnish (optional)

Instructions:

1. In a blender, combine the oil, onion, garlic, rosemary, salt and pepper. Purée until smooth.
2. Generously coat the lamb chops with the marinade, and chill, covered or wrapped tightly, for at least 4 hours and up to 24 hours. Before grilling, let the meat come up to room temperature, about 30 minutes.
3. Meanwhile, prepare a grill to medium heat.
4. Season the lamb chops with more salt and pepper, and transfer to the grill. Cook, turning once, until both sides are golden-brown and the meat is cooked to medium or medium-well, about 12 minutes total.
5. Remove and rest for 5 minutes before cutting or serving. Serve on a bed of rosemary sprigs, and garnish with radish and flowers, if desired.

Lamb Empanadas with Citrus, Dates and Mint

LaChona Empanadas y Vinos Argentinos / PORTLAND
Amy Fuertes Mulé, owner and chef

MAKES APPROXIMATELY 14 EMPANADAS

Ingredients:

• ¾ cup shredded russet potato, shredded and squeezed dry
• ¼ cup sweet potato, shredded and squeezed dry
• 1 tablespoon olive oil
• ½ cup shallots, finely chopped
• 3½ cups raw lamb, finely chopped
• ⅓ cup dates, very thinly sliced (6 dates, depending on size)
• ¼ cup orange or guava juice
• ¼ cup vegetable broth
• 1 teaspoon garlic (minced or paste)
• 1 teaspoon cumin
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 2 tablespoons red sweet pepper, finely diced (can substitute orange or yellow)
• ¼ cup green onion, finely sliced
• ½ to 1 teaspoon salt (to taste)
• 2 tablespoons fresh mint, finely chopped
• 5-inch empanada shells
• 2 egg yolks (for egg wash)

Instructions:

1. Shred russet and sweet potatoes, squeezing out excess moisture. Set aside.
2. Heat olive oil in a wide pan over medium heat. Add shallot, and cook 2-3 minutes until soft and fragrant (no color).
3. Lightly season lamb with salt, and add to pan, stirring until lamb releases its juices and begins to brown slightly. Add thinly sliced dates. Pour in orange (or guava) juice, and simmer for 2-3 minutes, scraping the pan, until liquid reduces and coats the lamb (not wet).
4. Add vegetable broth, garlic, cumin, thyme and rosemary. Cook for 30-60 seconds until it is aromatic. Stir in sweet pepper and green onion. Add shredded russet and sweet potato. Mix thoroughly.
5. Cook for 10-12 minutes, stirring occasionally. Allow the mixture to sit briefly between stirs to develop light caramelization. Mixture should be moist but not wet.
6. Season with salt to taste. Remove from heat, and fold in fresh mint. Cool completely before filling empanadas.
7. Fill empanada shells with mixture, careful not to overfill (this filling is rich). Seal tightly, pressing the edges. Chill assembled empanadas at least 20 minutes before cooking.
8. Preheat oven to 375 degrees. Brush each empanada lightly with egg wash or olive oil. Bake for 18-22 minutes, rotating once, until golden, crisp and fully heated inside.

Fork-Tender Lamb Shanks

Alan Hanson

SERVES 4-6

Ingredients:

• 1 tablespoon olive oil
• 4 meaty lamb foreshanks (about 4 pounds)
• 1 cup chicken broth
• 1 pound boiling onions, peeled if desired
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary, crushed
• ¼ teaspoon pepper
• ½ cup pitted kalamata olives
• 1¼ cups quick-cooking polenta
• Fresh Italian parsley (optional)

Instructions:

1. Heat oil in a 6-to 8-quart Dutch oven. Brown lamb on all sides in hot oil until tender. Drain. Carefully stir in chicken broth, onions, garlic, rosemary and pepper.
2. Bring to boiling, and then reduce heat. Cover and simmer for 1½ to 2 hours, or until meat is tender.
3. Remove shanks from pan. Skim fat from the top of onion-broth mixture. Stir kalamata olives into mixture in Dutch oven. Bring to boiling, and then reduce heat. Cover and simmer for 5 to 10 minutes or until heated through.
4. Meanwhile, prepare the quick-cooking polenta according to the package directions. Set the polenta aside.
5. Remove onions and olives from broth mixture with a slotted spoon. Serve meat, onions and olives with polenta. Pass the broth mixture alongside. Garnish the meat with fresh Italian parsley, if desired.

Chef’s note: If desired, when the meat is cool enough to handle, cut it off the bones and coarsely chop. Discard the fat and bones. Stir meat into the onion-broth mixture along with the Kalamata olives. Serve as directed above.