• Kanning Kathy

5 Distinct Flavors for Lamb


These recipes are meant for 4 pounds of lamb or roughly 12 lamb chops. Lamb has a strong flavor and therefore can take more seasoning than what you might use when cooking a ham. Because of this, you will see glazes and marinades containing garlic, mustard, rosemary and lemon and vinegar.


Apricot Mustard Marinade

1/4 cup Apricot Preserves or Jam

2 tbsp. Honey mustard

2 cloves Garlic; chopped

2 tbsp. Soy sauce

2 tbsp. olive oil

1 tsp. Dried Rosemary

Combine ingredients and brush over lamb. Allow lamb to marinade for 30 minutes before cooking.


Balsamic Maple Glaze

2 cups Balsamic vinegar

3 tbsp. Maple syrup

1 tsp. Spicy mustard

1 inch Orange peel

½ tsp. Salt


In a small saucepan, over medium heat, bring all ingredients to a boil. Reduce heat and simmer for approximately 15 minutes or until the glaze thickens like syrup.

Set aside ¼ of the glaze to use as a garnish for when lamb is fully cooked. Use ½ of the glaze to coat the meat before cooking. Half way through the cooking time, apply the remaining ¼ of glaze.


Orange, Thyme and Mushroom

2 tsp. dried leaf thyme, crushed

1 tsp. finely grated orange peel

1/2 cup orange juice

16 ounces sliced mushrooms


Combine and pour over lamb. Marinate 3-4 hours in the refrigerator.


Mustard Marinade

1/2 cup Spicy mustard 1 tbsp. Soy sauce 1 clove Garlic, minced ¼ tsp. minced Ginger root 1 tsp. crushed dried Rosemary 1/4 cup Olive oil

In a small bowl, mix together the mustard, soy sauce, garlic, ginger and rosemary. Using a whisk, slowly mix in the olive oil. This will have a thick consistency. Coat the lamb evenly and let marinade at room temperature for 2 to 3 hours.


Pecan Herb Crust

2 tbsp. Dried rosemary

2 tbsp. Dried oregano

¼ cup Fresh flat-leaf parsley

2 tbsp. Chopped chives, frozen or fresh

½ tsp. salt

½ tsp. pepper

1 ¼ cup Chopped pecans

3 tbsp. Spicy mustard


In a food processor, finely chop pecans and herbs. Rub the mustard over the lamb, then coat with the pecan mixture.