Monday, March 9, 2015

Make It Monday: Busy Mom's Raan of Lamb

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Ever wonder what you did with all your time before you had kids? Remember when you could eat whatever, whenever you wanted? Those days are over, baby... it's all about the path of least resistance nowadays. 

Here's a simple, easy recipe you can prepare a day ahead, marinate for 24 hours, and know that it's ready and waiting on a busy school night (for example, Mondays are super busy around here with tennis after school followed by Boy Scouts in the evening, so I make this on a quiet Sunday afternoon and marinate it for the next evening):

Raan of Lamb


  • 3 - 4 lamb shoulder chops (the very best are from Whole Foods - buy Australian or New Zealand lamb)
  • 2 tbsp mild Curry Powder
  • 1 clove garlic, finely minced
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 2/3 cup plain yogurt 

Wash and dry the lamb chops. Pierce the lamb chops all over with a knife (to allow the marinade to soak in). Put all the remaining ingredients in a food chopper or processor to create your marinade. Pour the marinade over the lamb chops and coat well. Place the lamb in a glass, nonreactive baking dish and marinate for 24 hours in the refrigerator.

Remove the lamb from the fridge one hour before cooking (to reach room temperature). Preheat the oven to 350 degrees.

Put the lamb chops on a roasting tray and cover lightly with foil. Cook at 350 degrees for 1 1/2 hours until brown, basting with juices from tray midway through. Serve with roast veggies and onion, mashed or baked potato, or quick Uncle Ben's basmati rice (cooks in 10 minutes).

 This is a great recipe to start with if you've ever wanted to delve into Indian cooking - there are no complex spices to buy here... you probably already have these spices in your pantry. Years ago, in my first year of marriage, my husband and I lived in a remote part of Australia called Darwin. My husband worked long hours and I had those hours to fill, so I turned to cooking as a creative outlet. I didn't know how to cook at all - nothing. The tiny local library had two cookbooks and I grabbed both of them; oddly, one was Fannie Flagg's Original Whistle Stop Cafe Cookbook which featured fried green tomatoes (a prophetic nod to eventually settling in Charleston, SC) and a killer bourbon pecan pie recipe, and the other was Madhur Jaffrey Indian Cooking. Jaffrey's book is still my bible on Indian cooking and I highly recommend it if you want to press into more complex Indian flavors.

Throw this marinated lamb into the oven on a busy night and you're golden!

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