3 lamb recipes for Christmas

The mutton is one of the most popular meats at this time of the year to prepare different recipes with which to present the menu at Christmas dinner, Christmas day lunch or New Year's Eve or New Year's Eve dinner.

The lamb meat that is most demanded is the suckling lamb or lamb as it is also known since it is a meat more tender than a greater lamb. The suckling lamb is the lamb that has not yet been weaned, and its meat is considered of higher quality.

If you are passionate about this meat, we propose 3 wonderful lamb recipes to prepare at Christmas.

3 recipes with lamb for the holidays

Baked lamb shoulder with potatoes

We will ask the butcher to clean the shoulder of the grease well and to mark it in pieces.

Ingredients:

A shoulder of suckling lamb, without fat and marked.
6 potatoes without skin and cut into squares.
Extra virgin olive oil to brown the potatoes.
100 ml. From mineral water.
100 ml. of white wine.
Salt.

Ingredients for marinade:

200 ml. of white wine.
Extra virgin olive oil, 250 ml.
2 garlic cloves without skin and minced.
A teaspoon of oregano.
A teaspoon of fresh or dried thyme.
A teaspoon of fresh or dried rosemary.
A few mustard grains.
The tip of a cayenne pepper.
A few pimples of black pepper.
A few pimples of green pepper.
2 teaspoons minced parsley
A pinch of ground black pepper.
Salt.

Elaboration:

Prepare the marinade following these steps:
In a mortar we crush the cloves of garlic, the grains of all the spices, the parsley, the tip of the cayenne, we pepper, and once well ground all add the oil, the wine and stir to mix well.
We keep the marinade in the fridge tightly covered so that it macerates for two days.
We extract the marinade from the fridge.
Place the shoulder in a baking dish or in a clay tray.
Then we spread the whole shoulder with the marinade and let it marinate in the fridge for one night.
Before cooking the shoulder we must preheat the oven with a temperature of 180ºC for 10 or 15 minutes.
Then we introduce the shoulder in the oven and cook the shoulder of lamb with the same temperature.
When it has taken golden color on both sides, carefully open the oven and put a little salt over 100 ml. white wine and 100 ml. of water.
While cooking we will observe if you need more water so that the shoulder does not dry and we will pour the juice that is formed above the shoulder with the help of a spoon.
While we put virgin olive oil to heat to brown the potatoes that we have cut into squares.
When the potatoes are golden, remove from the heat and reserve.
When the shoulder is tender, remove the tray from the oven.
We put the shoulder on a plate and the sauce that has formed the colamos and reserve.
Again in a clean dish place the shoulder and the golden potatoes and put them in the oven to cook it 10 or 12 minutes more.
In a saucepan or heater put the sauce that we have strained to the fire to boil and thicken a little.
Remove the sauce from the fire, open the oven again and pour the sauce over the shoulder and the potatoes, cook for 10 minutes.
Carefully remove the tray with the shoulder and the potatoes from the oven and present it in a clean dish or tray to present it on the table.
Serve lamb shoulder and hot potatoes.

Chops of lamb with mustard and honey

The suckling lamb chops They are very tender, delicious with that sweet touch that gives the honey and the unmistakable taste of mustard.

Ingredients:

3 or 4 lamb chops per person, depending on size.
2 tablespoons of mustard.
2 tablespoons of honey.
A pinch of ground black pepper.
A pinch of ground green pepper.
A pinch of ground pink pepper.
A pinch of ground white pepper.
A teaspoon of dried rosemary.
Extra virgin olive oil
Salt.

Elaboration:

We pepper the lamb chops.
In a frying pan we put a little dish of virgin olive oil to brown the lamb chops, we brown it by adding a few chops so that they are well browned and browned on both sides.
Once they are all golden, put them on a plate and reserve.
In a bowl or bowl we put the mustard, the honey, and all the spices and stir to mix well.
We put the mixture in a heater and with low heat we reduce it until it forms a sauce.
Once the sauce is about to be removed from the fire and put in a sauceboat.
Then we put the chops on individual plates and take the sauce to put over the chops.
The lamb chops can be accompanied with garnished with vegetables, rice, mashed potatoes, or golden potatoes in small squares.

Suckling lamb leg stew

To prepare this recipe we will ask the butcher to remove the bone from the leg of the lamb and cut the meat into cubes.

The suckling lamb leg stew It is a stew similar to meat recipes in sauce that we usually prepare at some other occasion.

Ingredients:

A leg of suckling lamb, boneless and chopped into cubes.
3 Italian green peppers cut into cubes.
An Italian red pepper cut into cubes.
3 garlic cloves without skin and small pieces.
80 grams of almond without skin and cut.
300 ml. of white wine.
100 ml. From mineral water.
Extra virgin olive oil
A pinch of ground black pepper.
Salt.

Elaboration:

In a pan we toast the almonds a little bit, just take a little color.
We remove the almonds from the fire and reserve.
Put a little virgin olive oil to heat to sauté the peppers and garlic.
We soften with soft fire and stirring frequently.
Once the sofrito is ready we put it in the glass of the blender together with the almonds and we crush everything well.
We pepper the lamb meat.
In a pan put virgin olive oil to heat to brown the lamb meat, brown with medium heat on all sides.
When it is well browned we add the wine, the water, the mixture of sofrito and almonds that we had reserved, a pinch of black pepper and a little salt.
Cook with slow and covered fire for 45 or 50 minutes.
We remove from the fire when we see that the meat is tender.
We have the lamb meat and its sauce in a platter or tray to present it on the hot table.

The lamb leg stew can accompany it with the garnish that we like or our favorite garnish.

Our suggestions as a side dish for this dish are: