How to make lamb not taste so much like lamb?!

Best Answer - Chosen by Voters

You could make pasta sauce. You will need onions, garlic, a lot of tomatoes (canned will do), and spices (basil & oregano), as well as cubed lamb. In a large stock pot, add some olive oil and brown lamb, add diced onions and garlic. Puree tomatoes and add to stockpot (you will need to use a lot because it will reduce down to about half), then add spices. Bring to a boil, then reduce and allow to simmer on low for several hours, stirring occasionally and skimming off the oil/fat. Cook until it reduced down to a thick consistency. You can then take out the meat pieces; a slotted spoon works the best - a nice thick sauce is difficult to get through a strainer, lol. Allow to cook and portion into containers to keep in the freezer. Voila`, homemade pasta sauce. Delizioso!

spicy Peanut lamb stew. It is cooked with beef broth, it does not smell stinky like lamb. it has peanuts, peas, and cayenne pepper, beef broth. It might work even if you don't like lamb.

Just simmer the lamb in beef broth, canned or bouillion, add salt, garlic and cayenne pepper to taste, stir in a spoonful of peanut butter, after the lamb is cooked, add a can of green peas- and garnish it with peanuts.

If nobody there likes lamb, give it to somebody who does and on the rare occasion she asks how it was, lie through your teeth and say that it was nice.

You are lying to save her feelings.

As I was typing the above, my husband suggested having a dinner party and serve your guests the lamb and you having something similar to them but without the lamb! (starting to get worried here!)

KD

bread it and deep fry it then it will just taste like fryer fat.... try putting it in a soup with other meats and use a chicken broth or something with a lot of spices to take the lamb flavor away..... grind it up and add it to ground meat for tacos.....

I don't know why you don't just give it to someone and if she asks about it say "We ate it and it was delicious. Thank you."

Braise it for hours and use it in a lamb stew. OR, grind it, mix with beef and use in gyros.

Well you could season it well or sauteing it. Maybe you could put an enjoyable thick sauce on it.

spices, some natural herbs?

just thinkin

Where are you? I'll come take it off your hands!

Ok, so here's what I'd do: I would as other's have suggested, host a dinner party and serve it up.

-Two days before the dinner party, take the roast from the freezer and thaw it out "mostly". You don't want it to be room temp but you don't want it to be frozen either.
-Early on the morning of the dinner party, you take the lamb roast and pierce it all over with 1 inch deep slits. Into the slits, press down garlic cloves (whole or cut into halves if they are too big).
-Next, you want to make a marinade of 1/2 C. of olive oil, 1/4 C. of fresh lemon juice, 1 tsp. salt, 1/2 tsp. fresh cracked pepper, 1 tsp. onion powder.
-Place the roast in a large ziploc bag or Reynolds brand turkey roasting bags.
-Pour the marinade all over the roast (be careful not to let it pour out of the sides so hold the bag upright or set it into a large pot to stabilize).
-Before sealing the bag add in about 6-8 small sprigs (each about 3 inches long) full sprigs of fresh rosemary leaves. Press out as much air as possible. Zip or secure with a twist tie. Kind of move all the ingredients around the meat to ensure full coverage. Set it into the fridge for the rest of the day.
-About 1 hour before baking it (write out a brief schedule for the day to keep track of time) remove the lamb roast from the fridge. You'll want it to be closer to room temp before you bake it. I don't know the temp & baking time of your roast since I don't know the weight of it. So, you'll have to look that part up online.
-Finally, it's bake time. Remove the roast from the bag and leave the marinade in the bag...don't toss it. Place the roast in a deep sided roasting pan. Take about 12 small to medium sized red potatoes, cut them in half and pour the remainder of the marinade & rosemary sprigs on top. Cover with foil and proceed to bake. During the last 20 min. of the bake time, remove the foil so that things can brown. Now remember that lamb is best served hot (not room temp or cold) and more on the slightly rare side so it won't be tough.
-While your are using the oven if you wanted to include a cut up chicken in another pan using the same kind of marinade, that would be fine too. That way there will be an alternative to the lamb. However, since you are going to be openminded, have everyone give the lamb at least a one bite sample. I believe that this recipe will compliment the meat. Basmati rice with crushed pistachios would be a good side dish as well as something like green beans or fava beans.

Leftovers: Assuming you have leftover lamb roast, then this part is easy, just cube it up into 1 inch cubes, saute' it with chopped white onion and add in 1 jar of premade curry sauce. If you can find Massaman curry (a type of curry sauce) I think it will compliment the lamb greatly. Add in some chopped apricots, a sprinkle of golden raisins and a few whole prunes (yes, seriously all this dried fruit will compliment it as well). Simmer and serve with Jasmine or Basmati rice, Naan bread or Middle Eastern Lavash bread. Enjoy.

I'm a personal chef. I didn't like it until I learned how to prepare it in complimentary ways.

Roast it with lots of oregano and lemon and olive oil. Or grind it up and make Lamb Pasticcio - not unlike a lamb lasagna - I have served it successfully to 144 people who weren't sure that they liked lamb. Google the recipe. It is pasta, a bechamel, a tomato sauce with currants or raisins in it with the addition of cinnamon and nutmeg. Really tasty.

Make a lamb stew for St. Patrick's day..... or Scotch Broth with barley. MMMM.. I also like Lamb Cous Cous - making that this weekend for 144 people. MMMMM. Lamb kebabs, lamb burgers. Or give the whole darn thing to a food bank. If your family likes spicy food make a lamb curry. that is so tasty. Make sure you saute your spices and then grind them and have chutney, raita, pappadums, or chappaties and basmati rice, a nice chai tea for everyone, some Preserved Lime Pickle for extra heat and a fruit salad of tropical fruits, bananas and citrus. Served with beer or mango lassis and life is good. Australian Womens Weekly recipes are really tasty if you need a curry to look at. I also like lamb in Mole sauce - from Mexico.

Chef

Chopping it into small pieces is a good idea. Add lots of Hunt's Barbecue Sauce, and cook it as normal. I don't like lamb as well, but when you cook it with barbecue sauce it doesn't taste so much as lamb...
One time, I made some nice lamb kebabs like this:
- cut the lamb into small pieces;
- fry in a wok, on quick fire and just a little bit of vegetable oil and stir;
- add seasonings;
- when it's almost done, add barbecue sauce and keep stiring;

Then put equal amounts on fajitas, and add onion, french fries, letuce or cabage, ketchup, salsa or whatever other sauces you like. If you like it spicy you can put in some peppers of your own choice.

Roll the fajitas and there you have it... Doesn't taste like lamb anymore.