Garlic stuffed lamb


My aunt always makes a lamb on major holidays…Christmas, Easter or Thanksgiving & it’s always been a tradition with our family. This year as we’re still in our beginning phases of 2015 I decided to wanted to step my cooking skills up a notch. While this blog is entitled ‘ A Dinner A Day With Jay’ I figured maybe I should have my blog live up to its name…or at least a little more frequently than I have been.

With that being said, I asked my aunt to teach me how to prepare her raved lamb in the hopes this would be a perfect New Year post…here we go !

Aunt Shirley’s Famous Garlic Stuffed Lamb with banana pepper sauce
1 large lamb shank (I think this was a shank, I’m not quite sure)
Adobo seasoning w/ salt if you can find it
Black pepper
Garlic powder
1 clove of fresh chopped garlic
Olive oil (about a tablespoon)


Step 1: Remove your lamb from its packaging & clean it very well removing all excess fat it any.





Step 2: Peel your clove of garlic and slice it (not too thin) then poke holes in your lamb large enough to add the cloves.





Step 3: Take your seasonings (Adobo, basil, rosemary & black pepper) and sprinkle them well on both sides to ensure both sides and the cavity has seasonings all over it and evenly distributed.









Step 4: Preheat your oven to 350 degrees and cover your lamb in an aluminum pan either with foil or with an aluminum top for 4 hours and until meat is tender



Step 5: Banana pepper and garlic rosemary sauce
Use the remainder of your garlic and add 1/2 a cup of mild Banana peppers to a sauce pan or small container with a lid.

Add seasonings & remaining pepper juice to your container w/ a tablespoon of olive oil.





From here place your container on the stove while your lamb cooks in the oven and occasionally stir it to ensure all your juices mix well.

After about four hours check your lamb and it should be done and your sauce should be equally as warm.

From there…Bon Appetite




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