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the divas' best
lamb recipes

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the scoop

Are ewe a fan of lamb?
Epicurious has put lamb on the "front burner" for 2010, and declared lamb, the new pork. Chefs have been using lamb in a variety of recipes because of its versatility.

first things first

Lamb is a nutritionally complete meat. A source of protein, vitamins, minerals, and the correct ratio of all the essential amino acids. The leanest cuts have 70-80 mg of cholesterol, which compares to a skinless breast of chicken. Typically grass fed, lamb has a delicate, mild flavor


Grilling lamb is easy and fabulous...you will have converts!
Lamb can be broiled, grilled, roasted, braised, or stewed.
Use lamb with numerous cuisines...Mediterranean, Indian, Greek.

“the best” lamb recipes
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braised lamb shanks with sun dried tomatoes, rosemary, & orange
Serve with orzo, polenta, or seasoned mashed potatoes.
4 lamb shanks ( app. 1 lb each)
salt and freshly ground pepper
12-4 inch sprigs fresh thyme
8-4 inch sprigs fresh rosemary
3 fresh bay leaves, or 2 dried
2 medium onions, thinly sliced
1 carrot, 1 inch slices
8 cloves garlic, coarsely chopped
2 oz sun dried tomatoes, dry packed, sliced
2 oranges, zest and juice
2 C full bodied red wine
1/4 C fresh parsley, coarsely chopped
  1. Trim the excess fat from the shanks. Season generously with salt and pepper.
    Divide the thyme and rosemary sprigs into three bundles, placing a bay leaf on each. Tie each bundle with a piece of kitchen string.
  2. Heat the oil in a 6 qt Dutch oven until the oil smokes. Using tongs, lower the shanks into the pan and cook until all sides are well browned. About 10-12 minutes. Remove to a plate.
  3. Reduce the heat to medium-low and add onions, carrot, and garlic. Cook, stirring and scraping up the browned bits on the bottom. Cook vegetables until softened and turning a caramel color, about 8 minutes.
  4. Stir in tomatoes, orange zest and juice, 3/4 tsp salt and a dozen grinds of pepper.
  5. Return the shanks, nestling them among the vegetables. Pour in the wine and tuck the herb bundles between the shanks. Cover the pan, and simmer on low, letting the shanks braise for 2-3 hours. At this point, the dish can be cooled, covered and refrigerated up to three days. Reheat in the oven at 375F for 40 minutes.
  6. To serve, transfer the shanks to warm plates. Can be served with or without the bone. Pour remaining sauce over each shank.

The Herb Farm Cookbook by Jerry Traunfeld

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chuck's grilled rack of lamb
We buy the pre-wrapped racks from New Zealand, available at Costco.

“Finger licking good”
  1. After removing the wrapping, trim 80% of the fat. (If you don't do this you will get an incredible grease fire and have a hard time controlling the cooking temp.)
  2. Bring the racks to room temp (about 1 hour if they were refrigerated), season both sides with Lawry's Seasoned Salt and freshly ground pepper.
  3. 20 minutes before grilling, preheat the grill to 400 degrees.
  4. Sear both sides at this temp (1-2 minutes), then close down the dampers and move the racks to the top shelf, as far away from the fire as possible.
  5. Turn the racks about every 5 minutes and monitor the internal meat temp with a meat thermometer. Remove the rack when the internal temp is 140 degrees and let the meat rest for about 4-5 minutes.This will result in a nice pink center.
  6. The racks are then ready to be sliced into "riblets", plan on about 4 per




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