Tag Archives: lamb

Turkish Lamb Neckbones

Neck bones are a Southern delicacy. There are beef neck bones, pork neck bones and as I recently discovered, lamb neck bones. Beef and pork neck bone recipes are pretty basic. I smother them in onions with a lot of good seasonings and chicken broth. Then I use the strained neck bone broth to flavor some white rice. Add some collard greens or steamed cabbage and you have heaven on a plate.

Lamb Neck Bones are not really Southern or at least not in my mind. When I picked up a couple of packs of lamb neck bones my mind landed on creating a Greek or Turkish recipe. Hence, my Turkish Lamb Neck Bones.

I wish I could say I have experience in making Turkish cuisines but I don’t. So, to make my job easy I bought a package of Turkish marinade to help my recipe along. The marinade was fragrant with the scent of cumin, garlic and tomatoes. These seasonings were deeply infused into the lamb which made it extra flavorful and the meat was very tender from the marinade.

My Turkish Lamb Neck Bones may not have been southern but they were still heaven on a plate. If you ever run across lamb neck bones or feel bold enough to ask you butcher if he has any, you should try this recipe. You will be pleasantly surprised at how delicious it is and how easy it is to make.

Turkish Lamb Neck Bones


2 pkgs lamb neck bones

4 carrots peeled and cut into large slices

½ large onion peeled and sliced

½ lemon cut into quarters

½ jalapeno pepper sliced

1 pkg Turkish marinade

1 cup chicken broth

1 cup water

1 tbsp salt

½ tbsp ground black pepper

½ tsp onion powder

¼ tsp cayenne

Wash lamb neck bones. Place neck bones in a large bowl and season with salt, black pepper, onion powder and cayenne pepper. Toss to coat with seasoning. Pour marinade over the lamb then place meat in a large plastic zip lock bag and lock. Massage the marinade into the meat. Place in the refrigerator overnight or at least 4 hours. Remove from the plastic bag and place in a large pot with water, chicken broth, marinade, onion slices, lemon and jalapeno peppers. Cook lamb over medium heat for 1 ½ hours. Stir occasionally and add more liquid if necessary.

Preheat oven to 325 degrees.

Remove lamb neck bones from pot and place in a large casserole dish. Top with carrot slices and cover. Cook for 20 – 25 minutes until the carrots are tender. Serve with steamed cabbage or sauteed sweet potatoes.

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Boneless Leg of Lamb


Boneless Leg of Lamb is one of those “special” meals I make when I find lamb on sale and I have a little extra time to prepare dinner. I like to cook the lamb low and slow which means on relatively low heat and slow in the oven to ensure the lamb gets nice and tender.


The last time I made boneless leg of lamb was for Easter. I wanted something other than the traditional ham we usually have each year and everyone seemed on board for a change of menu. That was my first hurdle. The second hurdle turned out to be browning the lamb. I idea was for me to brown the lamb in my dutch oven then saute the veggies in the same pot to infuse the flavor of the lamb into the veggies. Well, when I placed the lamb in the dutch oven the hot oil sloshed up onto my wrist and burned me. No worries. After I finished screaming and running cool water over the burn I finished browning the lamb and kept on cooking.


Needless to say I was determined that my boneless leg of lamb would be a success since I had suffered for the “art” of cooking. I was not disappointed and neither was the family. Everyone enjoyed the meal and the celebration of renewed life as dictated by the day. I even added to our old family tradition by preparing lamb instead of ham. Next year I think we will have both!


Boneless Leg of Lamb

1 boneless leg of lamb
1 large onion sliced
1 pint mushrooms whole or sliced
1 bottle good beer
1 cup water
¼ cup vegetable oil
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tsp ground ginger
1 tsp thyme
smoked paprika

Preheat oven to 350 degrees.

Heat oil in a dutch oven over medium high heat until slightly smoky.

Season lamb with all seasonings then gently place in hot oil. Brown leg of lamb on both sides. Remove from dutch oven and set aside. Add onions and mushrooms to dutch oven and sprinkle with a little salt and pepper. Stir veggies and let them brown a little. Add beer and water to deglaze the pot. Return leg of lamb to the pot and place in the oven. Baste the lamb every 15 minutes for the first hour then every 30 minutes the next hour. Remove lamb the oven and dutch oven. Let rest for 10 minutes. Slice or shred lamb and enjoy.

Make a light gravy with the broth from the lamb or use a jar of beef bistro jus.

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Layered Lamb Pasta

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Pasta. Pasta. Pasta.

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Pasta is a mainstay in our household. Both my hubby and T are big fans of pasta. I like pasta because there are so many varieties and it is so easy to create different dishes every night if you really love pasta. Bow tie, angel hair, rotellini or shells. The list goes on and on.

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I have found that whenever I am really desperate to come up with an idea for dinner I reach for a pasta recipe. As soon as I say we are having pasta both my hubby and son are on board and dig in not matter how I fix it. A basic meat sauce with ground turkey is the quickest way for me to get dinner on the table. However, if I can really take my time to prepare the dish, I will shoot for something with a little more heft and better presentation. No offense to spaghetti and sauce but a nice layered pasta dish is a little more exciting.

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Think of this as another way to make lasagna without having to cook lasagna noodles, simmer sauce for hours and then take a long time to assemble the dish. Layered lamb pasta has only two layers of pasta with lamb sauce, a few veggies and cheese. What could be simpler besides going out to dinner?

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For my meatless friends, you can easily turn this into a vegetarian dish by leaving out the lamb. Just load up on more sauteed spinach or other veggies to layer in the pasta.

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Layered Lamb Pasta

1 lb ground lamb
3 cups small pasta shells
2 bags baby leaf spinach
1 small yellow pepper sliced
1 small green pepper sliced
1 small red pepper sliced
8 oz ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 ½ jars spaghetti sauce
2 tbsp butter
2 tbsp water
cooking spray

1 tsp salt
1 tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp oregano
½ tsp thyme
½ tsp cayenne
1 tbsp fresh basil chopped
1 tbsp fresh parsley chopped

Preheat oven to 350 degrees.

Prepare pasta according to package and set aside.

In a large frying pan brown lamb. Drain fat from lamb and place lamb in a large bowl. Add pasta, sauce and seasonings. Stir to mix and coat pasta. Add butter and water to frying pan along with spinach and peppers. Sprinkle with salt and pepper. Stir occasionally until the spinach is wilted and the peppers are soft.

Spray large casserole dish with cooking spray. Spread ½ of the pasta and lamb mixture in the casserole dish. Layer the vegetables over the pasta and dot with the ricotta cheese. Sprinkle with ½ of the mozzarella and Parmesan cheese. Layer with the remaining pasta and top with remaining cheese.

Bake for approximately 25 to 30 minutes until cheese is melted and pasta is heated through.