Try Dorper meat! The mild flavor of the meat, its tenderness and juiciness are outstanding. This is truly THE best thing since peanut butter! Simply succulent!! Several cuts work to perfection in sauce, broiled, sautéed for meals of busy families, as well as slowly cooked or grilled for the fancier Sunday meal or friend and family gatherings. In need of new recipes to try? Explore “a world of flavors” without the need for a passport nor a suitcase. We would like to share with you different recipes, specialties from several countries around the globe. In some places, lamb is one of the top 3 choices of meat, either because it grows well under the environmental conditions found locally, or because of religious influences. Diverse lamb recipes have therefore had time to be perfected. Lamb connoisseurs, enjoy a gourmet experience: discover the taste of Dorper lamb. Thank us later for a delightful experience!

Put something good on the table! Enjoy Dorper meat!!

An array of choices: cuisine from around the globe.
Click on the country name to see recipes from that region.

Algeria

Lamb in prune and almond sauce

“Lahm lhalou”

Serves 6

Season the meat with salt and pepper on all sides. Melt 2 tablespoons of butter in a heavy pot over medium heat. Sear the lamb in small portions making sure the cubes are nicely browned. Transfer the meat to a bowl in order to continue searing the rest of the meat in a similar fashion. Add butter if necessary. Remove the last meat cubes. Deglaze the pan with the water. Add the cinnamon, almonds, sugar, orange juice and prunes and bring to a boil over high heat while continuously mixing the sauce. Add the lamb. Cover with a lid, reduce the heat to medium-low and simmer for 20 minutes or until the meat is fork tender.

A rich and flavorful dish !

Austria

Marinated leg of lamb

“Jagnjéći but”

Serves 6 to 8

Season the meat with salt and place it into a pan. In a saucepan, mix together the vinegar, water, bay leaves, onions, pepper, parsley and thyme. Bring to a boil over high heat and cook for 2-3 minutes. Let the marinade cool down and pour it over the meat. Place the lamb into the refrigerator and marinate, uncovered for 6 to 24 hours, turning the meat over from time to time. Preheat the oven to 350°F. Dry the meat with absorbent paper. In a heavy skillet, melt the shortening until a light smoke rises. Sear the meat for 15 to 20 minutes over medium, medium-high heat until golden, rolling it over each side every 4-5 minutes. Place the lamb into a roasting pot merely large enough to fit it. Sift the marinade into a separate bowl. Pour the onions, herbs and spices, as well as 1 ½ cup of the liquid over the meat. Bring the liquid to a boil, cover with a lid and place the pot on the center grill of the oven. Cook 2 hours. Reduce the heat if the liquid is boiling too much. It must only be simmering lightly. Once the meat is fork tender, take it out of the oven and place it into a dish covered with aluminum foil. Set aside and let rest 15-20 minutes. Sift the stock, discard the vegetables and herbs. Degrease the stock if necessary, at least partially. Rectify the seasoning if necessary, bring to a boil and thicken the sauce with a little flour. Sift the sauce if necessary. Slice the roast and nap it with sauce.

Tasty !

Marjoram scented lamb

“Gesottenes Lämmernes in majoran sauce”

Serves 5 to 6

Place the meat, onion, cubed parsnip, cubed carrot and cubed celery into a large pot. Add the water and the salt. Bring to a boil over high heat. Reduce the heat, cover with a lid and cook for 2 ½ hours, or until the meat is fork tender. After the meat has cooked for 2 hours, blanch all the sliced vegetables 3 minutes in unsalted boiling water. Drain and set aside. Transfer the meat on a warm dish, cover with foil and set aside. Sift the stock mashing the vegetables as much as possible. Discard the mashed vegetables. Bring the broth to a boil over high heat and reduce it to about ¾ pint. Meanwhile, melt the butter in a skillet, dust the skillet with flour and cook over low heat until it gets slightly golden. Add the marjoram, lemon juice and parsley. Add some broth and incorporate it slowly in several steps to make a creamy sauce. Place the meat in the sauce and bring to a boil. Add the vegetables and cook on low to medium heat for an additional 10 minutes, until the vegetables are tender. Decorate with chopped parsley.

Central Asia

Lamb and vegetables pilaf

“Ouzbek Palov”

Serves 6

Warm up the oil in a heavy skillet, over high heat, until a light smoke rises above the oil. Add cubed lamb and sear the meat for 5 to 8 minutes until golden, rotating the meat with a large spoon to brown all sides. Transfer the meat into a large casserole. Add to the skillet the carrots and most of the onion (set 1 tablespoon aside). Sautéed the vegetables on medium heat until they are fork tender. Mix the rice to the vegetables. Reduce the heat to low and cook about 2 minutes until the rice is slightly opaque and nicely covered with the oil. Transfer the rice and vegetables to the casserole with the meat. Add the salt, pepper and the water. Bring the water to a boil, reduce the heat, cover with a lid and simmer about 20 minutes or until the rice is tender and all the water has been absorbed. Rectify the seasoning. Sprinkle the remaining raw onions over the rice and serve.

France

Sautéed lamb chops

“Côtelettes d’agneau sautées”

Serves 4

Dry the meat with absorbent paper. Season with salt and pepper both sides of the chop. Melt 2 tablespoons of butter in a skillet on high heat. The butter is hot enough when a droplet of water dropped in the skillet immediately evaporates. At that time, place the chops in the skillet, 2 to 4 chops at a time depending on the size of the skillet. Sauté the meat 3 to 4 minutes on each side. Arrange the chops nicely on a warm plate, cover with foil and set aside while you cook the rest of the meat. Add the remaining butter to cook the remaining chops. Lamb chops are best served medium rare. Garnish with fresh chopped herbs. Serve with one or two sides of vegetables.

Spring lamb stew

“Navarin printanier”

Serves 6-8

Preheat the oven at 500° F. Sear the meat in a large skillet over medium-high heat with 2 tablespoons of oil. Only sear 4 to 5 lamb cubes at a time and proceed with searing the meat in small batches, adding oil as needed, until all the meat is browned. Set lightly browned meat aside, in a large pot. Dust the lamb with flour. Add the thyme, salt and pepper. Mix in and place into the oven 8 to 10 minutes, rotating the meat a couple of times. Take the meat out of the oven. Set the oven temperature at 325° F. Add some oil to the skillet and sauté the shallots and garlic. Cook for about 2 minutes over medium heat, mixing constantly. Add the tomatoes and cook 1 minute. Pour this sauce over the meat. Add the parsley, leek and bay leaf bouquet. Cover with a lid and put back in to the oven. Simmer 45 minutes, or until the meat is tender.

While the meat is cooking, prepare all the vegetables. Melt the butter in a large skillet. Add the onions, carrots, parsnips and potatoes. Cook 7 to 8 minutes mixing the vegetables together from time to time. Set cooked vegetables aside. Blanch the peas and green beans in a pan with 3 to 4 pints of boiling water for 10 minutes. Drain the water and rinse the vegetables in cold water.

After the meat has cooked for 45 minutes, remove it from the pot and sift the sauce. Wash the pot and place the onions, carrots, parsnips and potatoes into it. Above the vegetables place the lamb. Degrease the sauce if necessary and pour it back into the pot. Bring the sauce to a boil over high heat. Cover with a lid and return to the oven for 20 minutes. Add the peas and green beans. Cook an additional 10 minutes until the vegetable are fork tender. Sprinkle with fresh parsley.

Great Britain

Mint-stuffed roasted leg of lamb

Serves 8-10

Preheat the oven at 475°F. Mix to combine the bacon, mint, garlic, ½ teaspoon of salt and some black pepper. Cover the inside portion of the meat with this mixture, roll the leg back over itself and tie it every 2 inches to form a roast. Oil the roast with a brush and place it in a pan. Cook for about 25 minutes. Lower the heat to 375°F. Add the onions, carrots and celery. Dust the meat with salt and some pepper and cook another hour. When the lamb is cooked to your taste, remove it from the oven, cover it with foil and set it aside 10 minutes. You may prepare a sauce with the cooking juice. Bring the juice to a boil on the stove and clean the sides and bottom of the pan. Sift the juice, mashing some of the vegetables through the sieve. Discard the vegetables. Degrease partially the sauce if necessary and rectify the seasoning.

Crown roast of lamb with peas and new potatoes

Serves 6-8

Preheat the oven at 475°F. Tie the meat in a crown. Cut some small openings in the meat and insert garlic slices. Mix together the salt, pepper, rosemary and coat the rack of lamb with this mixture. Place some foil inside the crown so that it keeps its shape while cooking. Also cover the tip of the ribs with foil to prevent burning. Place the crown on a grill inside a pan. Roast for 20 minutes. Lower the heat to 400° F. Place the potatoes around the crown. Baste them with the juice from the meat and salt them. Cook for another 1 to 1 ½ hour, basting the potatoes every 15 minutes, but not the meat. Once the meat is cooked to your taste, set the crown on a large dish, remove foil and rest 10 minutes. Mix the peas and butter. Add some salt if necessary. Pour the peas in the center of the crown and arrange the potatoes around it. Garnish with mint and serve.

Greece

Lamb on skewers

“Arni souvlakia”

Serves 8

Place the meat in a bowl. Mix together the lemon juice, oil, salt, oregano, garlic, onion and pepper and pour over the meat. Mix to coat. Cover and refrigerate for several hours, preferably overnight, turning the meat from time to time. Thread the meat cubes on skewers. Thread the onion and bell pepper on different skewers. Barbecue the lamb and vegetables over medium-hot coals, basting the meat with the remaining marinade. Turn the meat regularly to brown all sides nicely.

Broiled lamb steaks

“Paidakia tis scaras”

Serves 6

Trim excess fat from the meat if needed. Mix together the wine, lemon juice, oil, garlic, oregano, salt and pepper and pour this marinade over the meat. Cover the meat and chill. Marinate several hours or overnight, turning the steaks occasionally. Broil or barbecue over medium-hot coals, turning the meat once, and basting with the remaining marinade. Allow about 12-15 minutes cooking time. The inside of the steak needs to remain slightly pink. Garnish with lemon wedges.

Egg plant and lamb au gratin

“Moussaka”

Serves 4-5

Lightly salt each egg plant slice on one side. Place a few salted slices side by side on absorbing paper. Continue layering in a similar fashion the egg plant and absorbent paper. When finished, place a heavy cooking pan on top of the egg plant to favor the extraction of the water from the vegetable. Set aside to rest for 20 minutes. Coat the egg plant in flour. Slightly shake to remove excess flour. In a large skillet, heat 8 tablespoons of olive oil over high heat. When a light smoke rises from the oil, fry several egg plant slices at a time, for 1 to 2 minutes on each side, until golden. Set aside on absorbing paper. Repeat this process in small batches until all the egg plant is fried. Add oil to the skillet if necessary.

In a different skillet, measure 3-4 tablespoons of oil. Heat the oil until it reaches its smoking point. Fry the onions for about 8 minutes until golden. Add the ground lamb and incorporate so that the meat does not clump. Add the tomatoes, tomato sauce, garlic, oregano, cinnamon, 1 teaspoon of salt and some ground pepper. Bring to a boil, mixing from time to time. Reduce the heat to medium and cook long enough for this meat sauce to become thick, mixing it from time to time. Rectify seasoning.

In a medium-size saucepan, warm up ¾ cup of milk and the butter. Do not allow to boil. Set aside. In a bowl stir the eggs, the remaining milk, and flour. Wisk until an homogeneous mixture is obtained. Temper the eggs with some of the warm milk and butter mixture. Incorporate. Add more warm milk. Incorporate. Mix tempered eggs and remaining warm milk and whisk over medium heat until the sauce thickens. Remove from the source of heat. If the sauce thickens too much, transfer it into a bowl.

Preheat the oven at 325° F. In a medium size Pyrex dish layer twice the egg plant slices, followed by the meaty sauce, milk sauce, and parmesan cheese. Bake 30 minutes in the center of the oven. Increase the heat to 400 ° F and bake an additional 10-15 minutes until the top layer of cheese is golden and crisp. Remove from the oven and rest 5 to 10 minutes before serving.

Delicious and nutritious !

Barbecued lamb

“Arni roti”

Serves 9-10

Lay out the meat in a large shallow pan or casserole. Mix together the lemon juice, vermouth, oil, salt, pepper, oregano, thyme, rosemary and garlic and pour over the meat. Turn the meat to coat both sides and chill for several hours, preferably overnight. Barbecue the lamb on a grill over medium heat, allowing about 20 minutes per side. Baste several times during grilling with the remaining marinade. Place the meat on a carving board and garnish with lemon wedges and citrus leaves. Slice to serve.

India

Curried lamb and cashew

“Korma”

Serves 4

In a mixer place the nuts, peppers and ginger and mix on high speed to brake apart. Add the cardamom, clove, garlic, poppy seeds, coriander seeds and cumin seeds. Mix on high speed. Add the water and mix for another 2 minutes. Add the cinnamon stick pieces.

Boil 4 tablespoons of water and mix in the saffron. Set aside for at least 10 minutes. Warm up the oil in a large skillet over medium-high heat. Add the onions and cook them for 7-8 minutes. Reduce the heat as needed. Add the salt. Add the massala paste and the yogurt. Cook over medium heat for a few minutes, mixing the sauce from time to time. Add the lamb to this sauce, mix to coat. Add the saffron and its water. Mix well. Set the heat to medium, place a lid on and cook for 20 minutes. Remove the cinnamon sticks. Sprinkle with freshly chopped cilantro and cook an additional 10 minutes, or until the meat is tender. When ready to serve, sprinkle with cilantro and lemon juice. Serve over rice.

A pretty aromatic dish !

Italy

Stewed lamb

“Agnello brodettato”

Serves 6

Preheat the oven at 500° F. Fry the lard in a large skillet over high heat until golden and crisp. Set aside. Sear the lamb in the rendered fat, 4 to 5 cubes at a time. Set aside in a large pot. Season the meat with salt and pepper. Dust with flour. Place this meat in the oven for 10 minutes, mixing in 2 to 3 times so that a light crust forms. Take the pot out of the oven. Reduce the heat to 350° F. In a skillet, sauté the garlic over medium-low heat for about 1 minute. Deglaze with the wine and bring to a boil. Reduce to about 4 tablespoons. Add the lamb stock and cook for about 1 minute. Pour this sauce over the meat. Bring the meat and sauce to a boil. Add the bay leaf. Cover with a lid and simmer in the oven for 1 ½ hour or until the meat is fork tender. Take the meat out of the pot and set aside on a dish covered with foil. Sift the sauce into a small saucepan. Degrease if necessary. Beat the egg yolks and lemon juice in a small bowl using a whisk. Temper the yolks by adding 2 tablespoons of warm sauce and mixing it in. Repeat this process once more before adding the yolk mixture to the saucepan. Over medium heat bring the sauce to a boil and cook it for 30 seconds while whisking. Rectify seasoning if necessary. Pour the sauce over the meat and sprinkle with fresh parsley.

Jamaica

Port Royal lamb shanks

Serves 6

Season the meat with salt and pepper. Melt the butter in the oil over high heat in a heavy skillet. When the butter is no longer bubbling, sear the shanks, 2 by 2, turning them over from time to time using tongues. Reduce the heat if necessary in order to obtain homogenous cooking. When the meat is seared, transfer it to a large pot. Add the orange juice, broth, orange zest, vinegar, Tabasco sauce and bay leaf. Mix in well. Bring to a boil over high heat. Decrease the heat, cover with a lid and simmer for about 1 ½ hours or until the meat is fork tender. Transfer the meat to a hot plate, covered with aluminum foil, and keep it warm while you prepare the sauce. Separate as much fat as possible from the remaining cooking liquid, sift and bring back to a boil over high heat. Boil until about 2 ½ cups of stock remain. Reduce the heat. Beat the yolks in a separate bowl. Temper the yolks with 2-3 tablespoons of hot stock, and incorporate them to the remaining stock. Cook over medium heat, continuously mixing the sauce, until it coats the back side of a spoon. Do not allow the sauce to boil. Rectify the seasoning if necessary and pour the sauce over the shanks.

Middle East

Small lamb appetizer pies

“Sfiba”

Makes 16 pies

Pour 4 tablespoons of water into a bowl and sprinkle the sugar and yeast. Rest 2 to 3 minutes. Stir to completely dissolve the yeast. Place this bowl in your oven (OFF), away from air drafts, for 8 to 10 minutes or until the yeast doubles in size. Place the flour in a large bowl and add the salt. Make a well and pour in the yeast, the oil and the remaining water. Mix to incorporate until a homogeneous dough is obtained. You may add up to 8 tablespoons of water, a spoonful at a time, in order to obtain a dough that can later be worked into little balls. Place the dough on a surface lightly covered with flour and knead for 20 minutes until the dough is smooth and springy. Form the dough into a large ball and place it in a bowl lightly sprayed with oil. Cover with a clean, thin towel and place into the oven (OFF) for 45 to 60 minutes. When the dough has doubled in size, punch the air out with the fist and divide the dough into 16 portions. Roll each portion into a 1 ½ inch ball. Cover the balls and rest for 30 minutes.

While waiting for the dough balls to rise, prepare the stuffing. Place the onions in a bowl. Season with a teaspoon of salt and mix in. Rest 30 minutes. Remove the water and place the onions back in the bowl. Warm up in a skillet a tablespoon of olive oil up until it reaches its smoking point. Pour the pine nuts in the skilled and roast them up, stirring continually. Add the onions and the lamb, then the tomatoes, bell peppers, parsley, lemon juice, vinegar, tomato paste, cayenne pepper, allspice, 2 teaspoons of salt and pepper. Mix in thoroughly until obtaining a smooth paste. Rectify seasoning if necessary.

Preheat the oven to 500° F. Oil the baking sheets. Roll each dough ball on a lightly floured surface until you form a 4″ in diameter, 1/8″ thick circle. Fill in with the stuffing. Shape into a triangle or half circle and close the dough on each side. Arrange the small pies on the baking sheets and bake on lowest oven level for 30 minutes or until golden. Serve hot or warm. These are usually served with plain yogurt. You may also experiment with a “pico de gallo” or spicy tomato sauce of your liking.

Braised lamb and celery

“Kborech Karafs”

Serves 4-6

Bring half the oil to its smoking point in a large skillet over medium heat. Add the onions and cook for about 10 minutes or until golden. Remove the onions and set them aside in a heavy pot. Add the lamb and bones and sear the meat on all sides. Place the lamb with the onions. Add the water to the skillet to deglaze. Bring to a boil over high heat. Pour this liquid over the meat and the onions. Add the salt, turmeric and black pepper. Bring to a boil, reduce the heat to medium-medium low, cover with a lid, and simmer for an hour.

Clean the celery. Chop the leaves and slice the stems in ¼ x 3 inch pieces. To the skillet add the remaining oil. Cook the celery over medium heat for 10 minutes, until golden, making sure they are not sticking. Add the celery to the pot with the meat, and add the lemon juice. Simmer uncovered for an additional 30 minutes or until the meat is fork tender. Rectify seasoning if necessary.

Morocco

Marinated lamb kebob

“Qodban”

Serves 4

Mix together in a bowl the lemon juice, oil, cilantro, parsley, garlic, salt and spices. Mix to combine. Place the lamb cubes in the marinade. Marinate at room temperature for at least 2 hours, or 6 hours in the refrigerator, mixing the meat from time to time. Prepare your grill. Take the lamb out of the marinade that you will discard. Place the meat on skewers, keeping the meat cubes tight against one another. Grill at about 4 inches from the source of heat turning the meat from time to time. The lamb is usually cooked in 10 to 15 minutes depending on your preferences.

Quick and delectable

North America

The recipes of this section are adaptations of recipes that have been made with beef or pork, and which also turn great with lamb.

Lamb-stuffed zucchini boats

Serves 6

Slice the squash in half. Cook for 4 minutes in a microwave. Cool down for a few minutes. Empty the center of the zucchini using a spoon and set aside. Leave about ¼ inch of rind to form the ‘boat’. Cook the boats another 4-5 minutes in the microwave, until fairly tender but also allow them to hold themselves nicely. Remove excess water that formed in the boat and set aside to cool. In a large skillet brown the meat and season it with salt and pepper while it cooks. Add the onions and cook until golden. Add the tomatoes and the “squash meat” that was set aside, mint and chili powder. Cook at high heat for about 15 minutes to concentrate the juices. Mix in the rice. Adjust seasoning. Fill in the zucchini boats and place them side by side in a dish just large enough to fit nicely. You may garnish with freshly chopped tomatoes for color, and a shredded cheese of your choice. Cook for 20-25 minutes at 350° F.

Challenge your taste buds!

Grilled lamb patties

Serves 5

Prepare your grill. In a large bowl, as quickly and lightly as possible, mix together all the ingredients until well blended. Form patties, about ¾ to 1-inch thick. Place the patties on a greased grill rack set 4 to 6 inches from the source of heat. Cook the meat for about 10-15 minutes, turning the patties once or twice until well browned on the outside and just slightly pink in the center. Serve with buns, trimmings and fries.

A new classic!

Lemon and basil lamb chops

Serves 2

Place the lamb chops in a zip tight plastic bag. In a small bowl or a large measuring cup, mix the garlic, basil, lemon juice, lemon zest, oil, salt and pepper. Pour the marinade over the meat. Close the bag after removing excess air. Marinate 2 to 3 hours at room temperature or up to 24 hours in the refrigerator. Prepare your grill. Place the chops on a grill set 4 to 6 inches from the source of heat. If the chops are individually pre-cut, grill for 10 to 12 minutes turning once and brushing the meat with the remaining marinade. If the chops were left together as in a roast, the meat will take a little longer to cook but will be easier to cook uniformly. The lamb should be well browned on the outside but slightly pink in the center.

Lamb flavor that rules!

Lamb stock

Gives about 6 cups

Pour the water in a large pot. Add the lamb bones and bring to a boil over high heat. Simmer for 1 hour. Skim. Add the vegetables, herbs and spices. Simmer for another 1h30 hour. Cool for a half hour. Discard the bones and vegetables using large tongues. Sift the broth into a large bowl. Set the broth aside to cool. Cover and place in the refrigerator. Degrease if necessary before use. Freezes well in smaller portions.

Puerto Rico

Braised lamb in wine and orange sauce

“Guisado de carnero”

Serves 6

Warm up the oil in a large pot over medium-high heat until it reaches its smoking point. Dry the meat with absorbent paper. Season with salt and pepper. Brown the meat in small batches. Adjust the heat level and add oil if necessary. Set seared meat aside while browning the remaining cubes. When all the meat is browned, discard most of the oil. Add the wine to the pot and bring to a boil over high heat, scraping the bottom and sides of the pot with a heat resistant spatula. Add the orange and lime juice, raisins, capers, olives, garlic, chili pepper, clove and bay leaf. Place the meat back into the pot, along with the juice that may have formed. Cover with a lid and simmer over low heat for 1h30, or until the meat is tender. Take the bay leaf out. Rectify seasoning if necessary. Place the meat in a large plate surrounded with the potatoes and sauce.

Turkey

Grilled lamb Shish Kabob style

“Sis Kebabi”

Serves 4

Place the onion rings in a bowl, drizzle with olive oil, lemon juice, and add the salt and pepper. Add the lamb and mix well until the meat is coated with the marinade. Marinate for 2 hours at room temperature, or 4 hours in the refrigerator, turning the meat from time to time. Prepare your grill. Take the lamb out of the marinade and place it on skewers, keeping the meat cubes tight against one another. Using different skewers, thread the tomato and bell pepper quarters. Placing the meat and vegetables on different skewers insures that the different ingredients can grill to perfection. Cover the lamb evenly with the cream, and grill at about 4 inches from the source of heat turning the meat from time to time. The lamb is usually cooked in 10 to 15 minutes. Cook the vegetables until tender. Serve with pilaf rice and the grilled tomato and bell pepper.

Bon appétit !