Lamb
Recipies
Another Gyros
Category = Lamb Main Ingredient =
6 Ingredient
2 Lb Lean Ground Lamb
1 Onion, Grated
2 Slice Homemade Bread, Toasted And
1 Tsp Fresh Savory, Chopped
-Crumbled
Salt, To Taste
1 Tsp Allspice, Crushed
Freshly Ground Pepper, To
1 Tsp Coriander Seed, Crushed
-Taste
1 Clove Garlic, Pressed
Bacon Slices (Optional)
Preparation
In large bowl, combined all ingredients. Mix well, kneading until mixture
is stiff.
Make fingers of meat (about 5-inches longer and not over 2-inches in diameter).
Place fingers on skewer spacing about 1-inch apart. Cook over hot coals
for 10 to
15 minutes, turning frequently until cooked through. You may wrap the "fingers"
on
the skewer with sliced bacon. If anyone tries this, let me know how it
works out.
Carnero
En Adobe - Tangy Braised
Lamb Shanks
Category = Lamb Main Ingredient =
4 Ingredient
2 Ancho Chilies
3/8 Tsp Oregano
1 Cup Boiling Water
1/2 Tsp Cumin
2 Tbl Vegetable Oil
28 Oz Tomato, Whole Peeled
4 Lamb Shanks
3/4 Cup Beef Stock
2 Medium White Onions, Halved
4 Bay Leaf
1/3 Cup Raisins
1 Tbl Cider Vinegar
2 Tbl Piloncillo, Mexican Hard
Romaine Lettuce, Shredded
-Sauce
Black Olives, Pitted
4 Cup Garlic, Minced
Preparation
1. Place chilies in small bowl with boiling water, let stand 1 hour 2.
Heat lard or oil
in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning
often,
until brown on all sides about 20 minutes. Remove to plate. Repeat. 3.
Place
chilies and 1/3 cup of the soaking liquid in a blender and process until
smooth.
Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil
from
Dutch oven. Add onions and saute' over medium heat about 4 mins. or until
soft.
Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and
cumin. Add
chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes,
stock and
bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low
heat,
covered, turning occasionally until lamb is very, very tender--about 2
to 2/12 hours/
6. Remove lamb to serving platter and keep warm. Skim and discard fat from
cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat
and
cook uncovered, stirring frequently until sauce is thickened--about 10
minutes.
Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe
even
some quartered tomatoes). Accompany with Refried Beans garnished as desired
with shredded cheese and diced white onions. I recommend with shanks that
you
clean them as well as possible of as much fat as possible plus that white
membrane. Don't remove all the membrane, however, as something has to hold
them together. -----
Chili With Lamb And Black Beans
Category = Lamb Main Ingredient =
8 Ingredient
1 3/4 Cup Black Beans, Sorted Rinsed
2 Tbl Ginger, Fresh Minced
2 Qt Water, Or More As Needed
2 Tbl Thyme, Fresh Minced Or
2 Lb Lamb Bones
2 Tsp Thyme, Dried Crumbled
4 Thyme Sprigs
1 Tbl Jalapeno, Seeded, Deveined
4 Parsley Sprigs
1 1/4 Tsp Marjoram, Dried, Crumbled
1 Bay Leaf
3/4 Tsp White Pepper, Fresh Ground
3 Garlic Clove, Crushed
3/4 Tsp Black Pepper, Fresh Ground
6 Tbl Olive Oil
3/4 Tsp Pepper, Cayenne
2 Onions, Lg Yel, Chopped
3/4 Tsp Allspice
1 1/2 Lb Lamb Shoulder, Ground
2 Lb Italian Tomatoes, Chopped
2 Tbl Chili Powder
1 1/4 Cup Wine, Light Zinfandel
1 Salt As Needed
Preparation
FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring
Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic
clove.
Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally
and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI:
Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and
cook
until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about
3 minutes.
Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add
remaining
Oil to pan. Increase heat to med. high. Add lamb and cook until no longer
pink,
breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili
powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir
5 minutes.
Add Tomatoes ( and half of their liquid, if canned). Bring to a bOil then
reduce
heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer,
skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking
liquid. Discard the bones and garni. Add Beans and remaining Zinfandel
to Chili
mixture. Salt and season as necessary. Simmer 30 minutes, adding bean
cooking liquid as needed to keep Chili moist (or soupy, as you like it).
This Chili is
best made ahead and allowed to season in the refrigerator for 24 hours.
Reheat
before serving. -----
County Cork Irish Stew
Category = Lamb Main Ingredient =
4 Ingredient
8 Small Lamb Chops, Thawed
1 Medium Onion, Chopped
1 Salt And Pepper
1 Large Leek White, Thin Sliced
1 Tbl Vegetable Oil
12 Small White Onions
Parsley, Bay Leaves
1 1/2 Cup Celery Stalks, Diced
Peppercorns, Thyme, Rosemary
1 1/2 Cup Peas
1 Lb Potatoes, 3 To 4 Medium
Chopped Fresh Parsley
2 Cup Finely Shredded Cabbage
Preparation
Season chops with salt and pepper. heat oil in saucepan wide enough to
hold all
chops in a single layer. Brown on both sides. Spoon off any melted fat
and add
enough water to cover chops. Bring to a boil and add parsley, bay leaf,
peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and
simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop
trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage,
onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer
20
minutes then add peas. Add a little more water if needed during cooking.
Simmer
10 minutes more or until potatoes are tender. Correct seasoning. Garnish
with
parsley and serve. -----
Cous Cous With Lamb
Category = Lamb Main Ingredient =
4 Ingredient
----------------- Lamb -----------------
1 1/2 Lb Lean Lamb, Cut In 1/" Chunks
1 Small Butternut Squash, Peeled,
5 Garlic Cloves, Peeled
-Seeded & Cut In 1/" Chunks
1 Piece Of Fresh Ginger, Cut
1 Small Egg Plant, Cut In 1/" Chunk
-Into The Same Size As The
2 Carrots, Peeled, Cut In 1/"
-Garlic
-Chunks
2 Tsp Cummin
1 Ripe Tomato, Cut In Half,
2 Tsp Salt
-Remove Seeds And Cut In /"
2 Tbl Tomato Paste
-Slices
2 Tbl Herresse Sauce
1 Medium Zucchini, Washed & Cut In
1 Large Onion, Peeled And Sliced
-1/" Chunks
1 1/2 Lb White Turnips, Peeled And
1 Can Chick Peas
-Cut In 1/ Cubes Or Chunks
--------------- Cous Cous --------------
1/4 Tsp Pepper
2 Cup Instant Cous Cous
1/4 Tsp Salt
4 Oz Dried Figs, Cut In /" Piece
1/3 Stick Of Unsalted Butter
Preparation
>>>>> Lamb <<<<< Cover lamb with cold water and bring to
a boil, drain in
colander and rinse with cold water. Put lamb in a large dutch oven and
add 3 cups
of water. Puree garlic and ginger together in a blender to make a paste.
Add to
lamb along with the cummin, salt and tomato paste. Bring to a boil and
boil gently
covered for 45 minutes. Add all the vegetables except the last 3 ingredients.
Bring
to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid.
Bring to
a boil for 15 more minutes (gently). Set aside. >>>>> Cous Cous <<<<<
Bring
1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt,
melted
butter and cous cous. Stir to coat well. Stir in figs and add seasoned
water, stir
well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make
a well in
the center of cous cous and fill with meat and vegetables.
Couscous
Category = Lamb Main Ingredient =
6 Ingredient
2/3 Cup Dried Chickpeas
1 Bay Leaf
3 Tbl Olive Oil
2 Tsp Crushed Dried Mint
2 Lb Lean, Boneless Lamb Shoulder
1 Tsp (Scant) Salt (Or To Taste)
1/2 Cup Chopped White Onions
1/4 Tsp Freshly Ground Black Pepper
5 Cup Boiling Water
4 Medium-Sized Carrots
3 Tbl Fresh Lemon Juice
3 Small Turnips
1/2 Cup Ripe Tomatoes
2 Cup Couscous
1/2 Tsp Cinnamon
3 Small Zucchini
1/4 Tsp Freshly Grated Nutmeg
2 Italian Sweet Peppers
Preparation
1. Soak the chickpeas overnight in four times their volume of water in
a
noncorrisble bowl. 2. Heat the olive oil in a heavy-bottomed 5- to 7-quart
pot. 3.
Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on
all sides
over moderate heat. Transfer the meat to a warm platter. 4. Reduce the
temperature to low and saute the onions for 2 minutes, stirring frequently.
5. Add
the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf,
mint,
salt, and pepper. Stir, cover, and simmer the mixture vfor 20 minutes.
6. Drain the
chickpeas and stir them into the lamb mixture. Simmer the ingredients,
covered,
for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed.
Peel the
carrots and turnips. Cut the carrots into 3/4-inch long segments and the
turnips
into 3/4-inch cubes. When step 6 is completed, stir these ingredients into
the pot
containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step
as soon
as the carrots and turnips start simmering in step 7. Put the couscous
pellets in a
2- to 3-quart pan. Pour cold tap water into the pan until it reaches a
depth of 1 inch
above the pellets. Soak the pellets for 10 minutes. 9. Pour the couscous
into a
sieve, discarding the water. Return the couscous to its soaking pan. Slowly
strain
two cups of the broth from the large pot into the couscous. Bring this
mixture to a
simmer. Cover, and cook for 5 minutes over low heat. 10. Slice the zucchini
into
3-inch cuves and the peppers into 1/4 inch-thick rings. When step 7 is
completed,
stir in both ingredients and simmer the mixture, covered, for 10 minutes.
11. It
should be time to turn off the heat under the simmering couscous pellets
as soon
as the zucchini-and-pepper mixture starts simmering in step 10. Fluff the
pellets,
cover the pan, and let it stand for 8 minutes. Then pour off any remaining
liquid.
12. Mound the couscous pellets in the center of a warm, large serving platter.
Using a slotted spoon, remove the meat and vegetables from the pot and
neatly
arrange them around the mound. Serves 6 to 8.
Dagwood Italiano
Category = Lamb Main Ingredient =
4 Ingredient
1 Bell Pepper, Red
1 Garlic, Clove, Minced
1 Bell Pepper, Green
1 Tbl Red Wine Or Broth
1 1/2 Tsp Olive Oil, Divided
12 Oz Lamb, Bonles,Loin,Sirloin
1 Tsp Rosemary, Fresh Choped
4 French Bread 5"Length
Or
1/2 Cup Mozzerela,Low Fat,Grated
1/4 Tsp Dried Crushed
1/4 Cup Parmesan Cheese
Preparation
Roast red and green bell peppers in preheated 400*F oven 20-25 minutes.
or
until skins are slightly charred and shriveled. Remove from oven, transfer
to plate,
wrap with plastic wrap and let stand 10 minutes. Remove peppers from plastic,
peel off skin remove seeds and cut into strips. Set aside. In large bowl
combine
rosemary, 1/2 teaspoon of the olive oil, garlic and wine or broth; add
lamb and
marinate 1 hour. Heat remaining oil in large nonstick skillet. Add lamb
and sear
on all sides. Place lamb on rack in shallow roasting pan. Insert meat thermometer
in center part of lamb ond roast in preheated 375*F. oven to internal temp
of
140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes.
To
construct sandwiches thinly slice lamb and arrange on four of the bread
halves,
alternating with red and green pepper strips. Top with mazzarella and Parmazon
cheese. Pace under broiler until cheeses melt, bubble and turn light brown.
Add
top halves of bread and serve calories 344 protien 30g, carbohydrates 32g,
fat
10g, fiber 1g, cholesterole 78mg, sodium 360mg
Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh
Category = Lamb Main Ingredient =
6 Ingredient
1 1/2 Lb Loin Lamb
12 Oz Shortcrust Pastry
3 Oz Onions
1 Seasoning
4 Oz Drippings
1 Chopped Parsley
1 Oz Mushroom Trimmings
1/2 1/2 Gill Milk
4 Oz Breadcrumbs
1 Sliced Tomato (For Garnish)
2 Oz Laverbread
Preparation
Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the
onions
and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further
2
minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth
consistency with a little milk, then season. Stuff the loin, tie and season
it, seal it
with melted drippings, roast in an oven 430 degrees for 30 minutes. Cool
and
drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread
the pastry
with the remainder of the stuffing, leaving a 2" margin all around. Place
the cold
loin in the pastry, egg wash the margin. Completely envelope the meat in
the
pastry and seal. Turn it over, place onto a greased baking sheet with the
folds
underneath. Egg wash it and decorate as required. Bake it in an oven of
425
degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve
with
brased leeks, jacket potatoes, and brown sauce.
Greek Style Moussaka
Category = Lamb Main Ingredient =
6 Ingredient
3 Medium Eggplants
Freshly Ground Pepper
1/2 Cup Vegetable Oil
1/4 Lb Butter
3 Large Onions; Chopped Fine
6 Tbl Flour
2 Lb Ground Lamb; (Or Beef)
1 Qt Milk
3 Tbl Tomato Paste
4 Eggs; Beaten Until Frothy
1/2 Cup Red Wine
Grated Nutmeg
1/2 Cup Chopped Parsley
2 Cup Ricotta Or Cottage Cheese
1/4 Tsp Ground Cinnamon
1 Cup Fine Bread Crumbs
Salt
1 Cup Grated Parmesan Cheese
Preparation
Peel the eggplants and cut them into slices about 1/2 inch thick. Brown
the slices
quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in the
same skillet
and cook the onions until they are brown. Add the ground meat and cook
10
minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley,
cinnamon, salt and peper. Stir this mixture into the meat and simmer over
low
heat, stirring frequently, until all the liquid has been absorbed. Remove
the mixture
from the fire. Preheat the oven to 375F. Make a white sauce by melting
the butter
and blending in the flour, stirring with a wire whisk. Meanwhile, bring
the milk to a
boil and add it gradually to the butter-flour mixture, stirring constantly.
When the
mixture is thickened and smooth, remove it from the heat. Cook slightly
and stir in
the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and sprinkle
the
bottom lightly with crumbs. Arrange alternate layers of the eggplant and
the meat
sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour
the
ricotta sauce over the top and bake 1 hour, or until top is golden. Remove
from
the oven and cool 20 to 30 minutes before serving. Cut into squares and
serve.
The flavors in this dish really improve if you make it a day ahead. FROM:
RITA
TAULE, Prodigy ID# BTVC62A. Prepared in advance, Moussaka can be served
lukewarm or at room temperature.
Grilled Lamb Chops
Category = Lamb Main Ingredient =
4 Ingredient
1 Cup Red Current Jelly
1 Cup Poupon Mustard
1 Rack Of Lamb
1 Cup White Wine
1/2 Cup Butter
1/2 Cup Shallots (Minced)
2 Tbl Rosemary (Crushed)
Preparation
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes
to melt
jelly. Remove lamb chops from rach and French cut, being careful not to
remove
the fat from the eye (the fat will protect the meat from burning on the
grill). Allow
sauce to cool completely. Submerge lamb chops in sauce and allow to marinade
overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes
(for
medium to medium-rare), basting with sauce as it cooks. Turn once half-way
through cooking time. Prepare garnish sauce by browning shallots in butter
and
stirring in the white wine and rosemary. Serve lamb with garnish sauce
and grilled
potatoes and vegtables. NOTE: The marinade sauce also goes well with other
foods including mushrooms. -----
Gulai Kambing (Spiced Lamb)
Category = Lamb Main Ingredient =
6 Ingredient
1 3/4 Lb Lamb, Fresh
1/2 Tsp Cardamom, Ground
2 Onion
1/2 Tsp Cumin Powder
3 Thai Chile
1/2 Tsp Turmeric
1 Ginger, Fresh; 3/4" Knob
1/4 Tsp Fennel Powder
1 Lemon Grass Root, 1/2" Knob
1 Cinnamon Stick; 2"
1 Lemon Grass, Stem
4 Cloves, Whole
2 Garlic Clove
1 Salt; To Taste
8 Macadamia Nut
1 Pepper, Black; To Taste
2 Tomato, Ripe
4 Cup Coconut Milk
1/3 Cup Oil
Preparation
Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon
root
and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the
tomatoes and cut the flesh into small dice. Heat the oil in a large pan,
add the
onion, chiles and garlic and saute until the onion becomes translucent.
Then add
the lamb, ginger, lemon root, lemon grass and tomato and cook for another
three
minutes, stirring frequently. Add the spice powders, cinnamon stick and
cloves
and season to taste with salt and pepper. Pour in the coconut milk and
bring to
the boil, stirring constantly, then lower heat and allow to simmer until
the meat is
very tender; approximately 45 minutes. Serve immediately with steamed rice.
Calories per serving: 553 Number of Servings: 6 Fat grams per serving:
26
Approx. Cook Time: 1:00 Cholesterol per serving: Marks: -----
Homemade Haggis
Category = Lamb Main Ingredient =
6 Ingredient
Ingredients:
3/4 Tsp Salt
1 Lb Boneless Lamb Shoulder Or
3/4 Tsp Ground Black Pepper
-Breast, Cut Into
1/2 Tsp Sugar
Pieces, Or Use Ground Lamb
1/4 Tsp Ground Ginger
1/2 Lb Lamb Liver, Cut Into Pieces
1/8 Tsp Ground Cloves
1/2 Cup Water
1/8 Tsp Ground Nutmeg
1 Small Onion, Coarsely Chopped
1 Cup Old Fashioned Rolled Oats
1 Large Egg
Preparation
Servings: 6 Notes: This skinless haggis is planned for American tastes,
yet
contains many of the ingredients found in the real thing. You can unmold
the loaf
and serve it in place of the purchased haggis recipes. DIRECTIONS: Heat
oven
to 350-F. Greas an 8 1/2 by 4 1/2 inch loaf pan. In food processor with
chopping
blade, process together half of the lamb, the liver, water, onion, egg,
salt, pepper,
sugar, ginger, cloves, and nutmeg until well combined. Add the remaining
half of
the lamb and the oats; process until well combined. Spoon lamb mixture
into the
greased pan; pat surface to level. Bake 45 to 55 minutes or until center
feels firm
when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice
and serve.
Kadin Budu (Ladies' Thighs'
Croquettes)
Category = Lamb Main Ingredient =
6 Ingredient
750 G Finely Ground Lean Lamb
1 Tsp Finely Chopped Dill
-Or- Finely Ground Lean Beef<
Salt
1 Cup Boiled Rice
Freshly Ground Black Pepper
1 Medium Onion; Finely Chopped
2 Large Eggs
1/2 Cup Crumbled Beyaz Peynir
Plain Flour; For Coating
-(Feta Cheese)
Oil; For Shallow Frying
1/4 Cup Finely Chopped Parsley
Preparation
The Turks' appreciation of the fair sex is apparent even in the naming
of recipes.
Form the meat mixture with a certain voluptousness to an elongated egg
shape.
Don't make them too plump - we all like to be flattered, don't we? Cooking
time:
about 20-25 minutes in all Combine meat, boiled rice, onion and cheese,
then
pass through meat grinder using fine screen. Add herbs, salt and pepper
to taste
and 1 lightly beaten egg. Mix by hand to a smooth paste. Take a generous
tablespoon of the mixture and form into an elongated egg shape, wider at
one
end than the other, or into simpler torpedo shape. Moisten hand with water
to
facilitate handling. Place kadin budu into baking dish side by side as
they are
finished. Beat remaining egg well and pour over kadin budu, then turn them
over
in a dish to coat them evenly with a film of egg. Place about 1/2 cup flour
in a plate
and roll budu in flour, one at a time, placing them into a frying pan of
heated oil as
they are coated. Use one hand for rolling them in the flour, keep other
hand dry for
moving them to the pan. Fry over high heat until golden brown, turning
them
frequently with tongs so that they keep their shape. Drain on paper towels
and
serve hot with vegetable or salad accompaniment. Source: The Complete Middle
East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 -----
Lamb & Pear Tagine
Category = Lamb Main Ingredient =
6 Ingredient
2 Large Onions, Peeled & Sliced
1 Tsp Cumin
-Cut Into 4cm Cubes.
1 Tsp Ground Ginger
4 Pears, Peeled Cored & Cut
1 Tsp Cinnamon
-Into 4cm Chunks
1 Tsp Black Pepper
1/2 Cup Sultanas
Water, To Cover The Meat
1/2 Cup Silvered Almonds
Salt, To Tast
1 Tbl Olive Oil
Preparation
1 kg Lean lamb, leg or shoulder 1 ts Ground coriander Intro. Tagines are
Moroccan slow-cooked meat, fruit & vegitable dishes which are almost
invariablely made with mutton. Using lamb cuts down the cooking time, but
if you
can find good hogget (older than lamb, younger than mutton, commonly labelled
"baking legs" and sold cheaply) that will do very well. 1. In a large saucepan
gently
fry the onion in the olive oil until soft, add the meat to the pan and
cook until it
changes color, then add the spices. Add water to just cover the meat and
salt to
taste. Cover and simmer gently until the meat is tender, about 1 1/2 -
2 hours.
(Displace the lid a little after an hour if there appears to be too much
liquid.) 2.
Add the pears to the meat together with the sultanas & almonds. Cook
for a
further 5 minutes or until the pears are soft. Serve with rice. -----
Lamb And Pear Tagine
Category = Lamb Main Ingredient =
6 Ingredient
2 Large Onions, Peeled & Sliced
1 Tsp Cumin
-Cut Into 4cm Cubes.
1 Tsp Ground Ginger
4 Pears, Peeled Cored & Cut
1 Tsp Cinnamon
-Into 4cm Chunks
1 Tsp Black Pepper
1/2 Cup Sultanas
Water, To Cover The Meat
1/2 Cup Silvered Almonds
Salt, To Tast
1 Tbl Olive Oil
Preparation
1 kg Lean lamb, leg or shoulder 1 ts Ground coriander Intro. Tagines are
Moroccan slow-cooked meat, fruit & vegitable dishes which are almost
invariablely made with mutton. Using lamb cuts down the cooking time, but
if you
can find good hogget (older than lamb, younger than mutton, commonly labelled
"baking legs" and sold cheaply) that will do very well. 1. In a large saucepan
gently
fry the onion in the olive oil until soft, add the meat to the pan and
cook until it
changes color, then add the spices. Add water to just cover the meat and
salt to
taste. Cover and simmer gently until the meat is tender, about 1 1/2 -
2 hours.
(Displace the lid a little after an hour if there appears to be too much
liquid.) 2.
Add the pears to the meat together with the sultanas & almonds. Cook
for a
further 5 minutes or until the pears are soft. Serve with rice. -----
Lamb And Pine Nut Stir-Fry
Category = Lamb Main Ingredient =
1 Ingredient
2 Oz Boneless Lamb
3/4 Cup Bok Choy Cut In 1-Inchpieces
3 Tbl Water
1/4 Cup Sliced Fresh Mushrooms
1 1/2 Tsp Oyster Sauce *
1 Tbl Water
3/4 Tsp Cornstarch
1 Tbl Cooking Oil
1/2 Tsp Grated Gingerroot
2 Tbl Pine Nuts, Toasted
1/4 Tsp Instant Chicken Bouillon
1 Hot Cooked Rice (Opt.)
Preparation
* Oyster sauce is an ingredient used frequently in Oriental cooking.
Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure
stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and
chicken bouillon
granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till
mixture is
thickened and bubbly, stirring every 30 seconds. Set aside. In a small
nonmetal bowl
combined bok choy, sliced mushrooms, and 1 T water. Cover with vented clear
plastic
wrap Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy
is just
crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave
browning dish on 100% power for 3 minutes. Add cooking oil to browning
dish.
Swirl to coat dish. Add lamb strips. Micro-cook covered, on 100% power
for 1 to
2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture.
Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is
heated
through. Toss lamb mixture with toasted pine nuts and bok choy mixture.
Serve
over hot cooked rice, if desired. -----
Lamb Chops Korabiak
Category = Lamb Main Ingredient =
4 Ingredient
1/4 Cup Butter
1 Garlic Powder
10 Mushrooms Sliced
1 Salt And Pepper
3 Green Onions Sliced
1 Cup Dry Red Wine
4 Lamb Chops
1/2 Tsp Rosemary
Preparation
Melt half of butter in large skillet over medium high heat. Add mushrooms
and
onions and saute until tender, about 5 to 10 minutes. remove and keep warm.
Melt remaining butter in same skilled over medium high heat. Sprinkle chops
with
rosemary, garlic powder and salt and pepper. Add to skillet and saute until
browned on both sides about 5 minutes. Reduce heat to medium and continue
cooking until tender. Transfer lamb chops to heated platter. Pour wine
into skilled
and cook over medium high heat, scraping up any browned its clinging to
bottom
of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops
and top
with sauce. -----
Lamb Kofta With Yogurt Sauce
Category = Lamb Main Ingredient =
4 Ingredient
1 Lb Ground Lamb
1/2 Tsp Ground Cinnamon
2 Eggs, Lightly Beaten
1 Tsp Ground Cumin
1 1/4 Cup Stale Breadcrumbs
1/2 Tsp Chili Powder
2 Onions, Grated
2 Tsp Tumeric
2 Tbl Chopped Fresh Parsley
1 Tsp Ground Allspice
Preparation
Blend or process all ingredients until smooth and pasty. Shape 1/4 cup
lamb
mixture around skewer in and elongated (3 to 4 inch) sausage shape along
length
of skewer; repeat with remaining mixture. Tip: if using wooden skewers,
soak in
water before shaping meat. Just before serving, grill or barbecue kofta
until
cooked. Serve with yogurt sauce. Yogurt Sauce: 1/2 cup plain yogurt 2 tsp
lemon
juice 2 Tbsp tahini paste 1 clove garlic, crushed 2 Tbsp water Combine
all
ingredients in bowl; mix well. Serves 4. Source: Australian Woman's Weekly,
Mediterranean Cooking posted by Linda Davis -----
Lamb Pasta E Fagioli
Category = Lamb Main Ingredient =
8 Ingredient
1/4 Cup Virgin Olive Oil; Plus
3/4 Cup Dried Flageolet Beans
2 Tbl Virgin Olive Oil
-=or=- Red Kidney Beans
2 Lb Boneless Lamb Stew Meat
4 Sprigs Fresh Oregano
1 Celery Stalk; Finely Minced
-=or=- Marjoram, -=or=-
1 Small Carrot; Finely Minced
1 Tbl -Dried Marjoram
1 Tbl Finely Minced Garlic
4 Plum Tomatoes
6 Cup Veal, Lamb Or Chicken Stock
3/4 Cup Uncooked Elbow Macaroni
---------------- Garnish --------------
1/2 Cup Grated Parmesan Cheese
Freshly Ground Pepper
-=or=- Romano Cheese
Virgin Olive Oil
1 Small Onion; Finely Minced
Preparation
IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high
heat on top of the stove. Add the lamb in batches and brown well on all
sides. Do
not crowd the pot or the meat will steam rather than brown. Remove and
reserve
as pieces become brown. Discard fat. Preheat oven to 350F. When all the
meat
has browned, lower heat to low, add 2 tablespoons oil and add the celery,
carrot
and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the
stock and
beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1
1/2 hours,
or until the lamb is cooked and the beans are tender. Meanwhile, using
a small
paring knife, cut off tip and stem of the tomatoes. Remove the seeds and
core,
leaving only firm, outer pulp. Slice one side of each tomato and lay it
flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into
1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the
casserole, replace in oven, and cook, covered, another 20 minutes, or until
pasta
is tender. Remove the fresh herb sprigs and add the tomatoes. Transfer
to a large
tureen or divide among individual soup bowls. Offer grated cheese, minced
onions, ground pepper and olive oil as garnishes at the table.
Lamb Patties Moroccan Style With
Harissa Sauce
Category = Lamb Main Ingredient =
4 Ingredient
1 1/2 Lb Ground Lean Lamb
2 Tbl Grated Onion
1 Tsp Paprika
4 Tbl Chopped Parsley
1/4 Tsp Crushed Dried Hot Peppers
Salt To Taste
1/4 Tsp Ground Black Pepper
1 Tbl Vegetable Oil
1 Tsp Ground Cumin
Harissa Sauce
2 Tsp Chopped Garlic
Preparation
Put the lamb in a mixing bowl and add all of the ingredients except the
vegetable
oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the
mixture
into 8 equal size patties similar to hamburgers. Heat the oil in a non
stick skillet
large enough to hold all of the patties. Two pans may be necessary. Add
the
patties to the skillet. Cook them over medium high heat about 3 to 4 minutes
on
each side, depending on the degree of doneness desired. Drain on paper
towels
and serve with the harissa sauce on the side. -----
Lamb With Spinach (Dilli Ka Saag Gosht)
Category = Lamb Main Ingredient =
6 Ingredient
8 Tbl Vegetable Oil
2 Lb Cubed Lamb
1/4 Tsp Black Peppercorns
2 Tsp Ground Cumin Seeds
6 Whole Cloves
1 Tsp Coriander Seeds
2 Bay Leaves
1/4 Tsp Cayenne Pepper
6 Cardamom Pods
2 Tsp Salt
2 Medium Onions Finely Chopped
5 Tbl Plain Yogurt Well Beaten
6 Garlic Cloves Chopped
2 Lb Fresh Spinach Chopped
1 Inch Cube Of Ginger Chopped
1/4 Tsp Garam Masala
Preparation
Heat the oil in a large pot over a medium-high flame. When hot, put in
the
peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second.
Now put
in the onions, garlic and ginger. Stir and fry until the onions develop
brown
specks. Now add the meat, ground cumin, ground coriander, cayenne pepper,
and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the
yogurt. Stir
and fry for a minute. Keep doing this until all yogurt has been incorporated.
The
meat should also have a slightly browned look. Add the spinach and the
remaining salt. Stir to mix. Keep stirring and cooking until the spinach
wilts
completely. Cover tightly and simmer on low heat for about 1 hour or until
meat is
tender. Remove the lid and add the garam masala. Turn the heat to medium.
Stir
and cook another 5 minutes until most of the water in the spinach disappears
and
you have a thick, green sauce. Remove the whole spices and serve. -----
Mid Eastern Lamb Stew
Category = Lamb Main Ingredient =
6 Ingredient
3 Lb Boneless Lamb Shoulder
2 Cup Sliced Mushrooms
2 Tbl Olive Oil
1/2 Cup Dry Sherry Or Chicken Stock
2 Chopped Onions
1 Tbl Sugar
3 Cloves Chopped Garlic
1 Tsp Each Allspice, Cinnamon And
1 28 Oz Can Whole Or Ground
-Turmeric
-Tomatoes
1 Cup Raisins
Preparation
salt and pepper parsley for garnish (optional) Trim excess fat from lamb.
Cut meat
into 1 inch cubes. Brown lamb in oil 5 min or until browned. Stir in onions
and
garlic. Cover and cook 3-5 min until onions are soft. Stir in all but salt
, pepper,
raisins and parsley. Bring to a boil, them reduce heat and simmer covered
approx. 40 min. or until reasonably tender. Add raisins and simmer 10-20
min
more. Add salt pepper and parsley before serving. -----
Mustard/wine Marinated Lamb
Chops
4 Ingredient
4 Sirloin Lamb Chops 1" Thick
1 Tsp Salt
3 Tbl Stone Ground Mustard
1/4 Tsp Pepper
1 Cup Red Wine
Preparation
Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover
with
wine and marinate overnight in refrigerator. Rub again with mustard just
before
broiling or pan-frying to desired doneness. -----
New England Lamb Bake
Category = Lamb Main Ingredient =
6 Ingredient
1 Tbl Cooking Oil
Divided
2 Lb Boneless Lean Lamb
1 Bay Leaf
1 Onion, Chopped
1/2 Tsp Dried Rosemary
1/4 Cup All-Purpose Flour
1/4 Tsp Dried Thyme
5 Cup Chicken Broth
1/2 Tsp Salt
2 Carrots, Sliced
1/4 Tsp Pepper
2 Leeks, Cut Into 2 Inch
3 Potatoes, Peeled And Sliced
Pieces
1/4 Cup Butter Or Margarine
2 Tbl Minced Fresh Parsley,
Preparation
In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour;
mix well.
Gradually, add broth. Bring to a boil, stirring to remove browned bits
from pan.
Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme,
salt and
pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and
dot
with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is
tender and
the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8
servings.
Oen Cymreig Melog
Category = Lamb Main Ingredient =
6 Ingredient
4 Lb Leg Of Lamb
1 Cup Light Honey
2 Tbl Rosemary
1 1/2 Cup Apple Cider
2 Tsp Ground Ginger
Salt And Pepper
Preparation
Preheat oven to 450 degrees F. Grease a raosting pan. Sprinkle the lamb
with
salt, pepper, ginger and rosemary. Place it in the roasting pan. Spoon
2/3 cup of
honey over teh top. Pour 1 cup of cider around the lamb in the pan. Mix
the
remaining honey and cider in a small bowl. Use it to baste the meat frequently.
Place the roasting pan in the oven and reduce the heat to 400 degrees F.
Cook
the meat to taste, using an oven thermometer. Rare meat will register 140
degrees, and take about 12 minutes for each pound. Well-done meat will
register
175 degrees and take about 18 minutes for each pound. When meat is cooked
as you like it, transfer it to a serving platter. Pour the pan juices into
a small pitcher
and serve with the meat as a gravy. -----
Persian Kebabs
6 Ingredient
2 Lb Lamb, Cut In 1-Inch Cubes
1/2 Tsp Pepper, Fresh
1/2 Cup Salad Oil
6 Bay Leaves
1/4 Cup Lemon Juice
4 Small Tomatoes, Halved
2 Cloves Garlic, Crushed
2 Green Pepper, Cubed
1 Tsp Salt
2 Small Egplants, Cubed
Preparation
Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
leaves.
Marinate meat cubes for 4 to 5 hours in refrigerator. Thread meat, vegetables,
and bay leaves on skewers. Brush with marinade. Broil 3 minutes on each
side,
or barbecue 5 minutes on each side. Serve immediately. -----
Rack Of Lamb With Bacon
Vinaigrette
Category = Lamb Main Ingredient =
6 Ingredient
2 Trimmed Lamb Racks
1 Tsp Kosher Salt
- 8 Ribs Each
1 Tsp Ground Black Pepper
1/4 Cup Olive Oil
1/2 Lb Bacon; Cut In 3/4-In Pieces
2/3 Cup Red Wine Vinegar
1/2 Cup Low-Sodium Chicken Broth
1 Tsp Minced Garlic
1 Tbl Dijon Mustard
1 Tsp Ground Coriander
Preparation
HAVE YOUR BUTCHER TRIM the racks, exposing the bone. Remove the outer
layer of fat and discard. Lay the racks in a glass dish and sprinkle with
1
tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper. Cover
and let
stand at room temperature for 1 hour. Preheat oven to 450F. Pat racks dry
and
place fat side up in a roasting pan. Place in oven for 10 minutes, reduce
heat to
350F and continue to roast another 15 minutes for medium rare, 18 to 20
minutes
for medium. Meanwhile, place the bacon in a 10-inch skillet over medium
heat
and cook 3 to 4 minutes. Set the skillet aside. Remove the lamb from the
oven
and pour out the fat. Add chicken broth and stir to dissolve and scrape
up any
brown bits that have stuck to the bottom of the pan. Pour liquid into the
skillet with
the bacon. When it's time to put dinner on the table, cut the racks into
chops and
arrange them on a platter. Pour any juices from the lamb into the saucepan.
Place
the skillet over high heat, bring to a boil and add the mustard. Remove
from the
heat, beat in the rest of the oil and pour the sauce over the lamb.
Real Irish Stew
Category = Lamb Main Ingredient =
6 Ingredient
1 1/2 Lb Mutton, Cut Into Pieces
2 Lb Potatoes
Parsley Sprigs
Salt And Pepper
6 Carrots, Sliced
1 Lb Onions
Preparation
Place meat and vegetables in saucepan and cover with cold water. Add salt
and
pepper as required and flavor with a few parsley sprigs and add carrot
slices.
Slowly bring to a boil and skim off the top. Simmer over a very low heat
for
approximately 2 hours or until the meat is tender. Note:You can probably
substitue
lamb for the mutton and not need to cook as long. Also this kind of dish
is good
for buffets as soups and stews keep well and don't suffer for extended
simmering.......8-) -----
Salt Cured Leg Of Lamb (Spekemat)
Category = Lamb Main Ingredient =
6 Ingredient
3 Lb Salt
1 Tbl Sugar
4 Qt Water (Less If The Leg Is
8 Lb Leg Of Lamb
-Smaller)
Preparation
You will need a large saucepan and a large crock. Dissolve the salt in
the water to
make a brine. Add the sugar. Put the leg of lamb in a large crock and pour
enough brine over it to cover it completely. Put a weight on top to keep
it
underwater. Leave to take the salt in a cool pantry (not below the freezing
point, or
the salting process comes to a halt) for 2 weeks for a leg weighing 8 lbs
(roughly
2 days per pound of meat.) Take the leg out after the allotted time and
rinse
thoroughly so that you do not get too salty a rind. Hang it out to dry
in a well-aired
cool pantry, wrapped in a loose bag of cheesecloth or muslin to protect
it from
flies. It will be dry, delicious, and ready to eat in 2 to 3 months. Serve,
sliced very
thin with a sharp knife, as part of an indoor picnic meal, with sweet butter,
fresh
hard-boiled eggs, a sliver of 'geitost' (the Norwegian sweet brown cheese),
and
flat bread or potato pancakes to wrap around each morsel. A bowl of sour
cream
and some fresh raspberries can follow as a replacement for Norwegian
cloudberries. Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat
per person.
Time: Start 3 months before you need it; 20 minutes From: "The Old World
Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth
Luard,
ISBN 0-553-05219-5
Skewered Kefta
Category = Lamb Main Ingredient =
2 Ingredient
10 Oz Ground Lamb
-Marjoram, Salt, And Pepper
2 Tbl Minced Onion
2 Tsp Olive Oil
1 Tbl Chopped Fresh Parsley
1 Tsp Lemon Juice
1 Tbl Chopped Fresh Mint Or 1 1/2
1/2 Garlic Clove, Minced
-Teaspoon Dried Mint
1/4 Tsp Paprika
1/4 Tsp Each Ground Cumin, Ground
Preparation
In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt,
and
pepper; mix well. Divide lamb mixture into 4 equal portions. Form each
portion
into a sausage shape, pressing each onto a 12-inch wooden or metal skewer;
transfer skewers to rack in broiling pan. In measuring cup or small bowl
combine
oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture
over
keftas, coating all sides. Broil, turning once, until keftas are browned
on all sides,
5 to 6 minutes on each side. Makes 2 servings, 2 skewers each. -----
Souvlakia (Barbecued Meat Cubes)
Category = Lamb Main Ingredient =
6 Ingredient
1 1/2 Lb Lamb Or Veal,1" Cubes
1 Tbl Salt
3/4 Cup Dry White Wine
1/4 Tsp Ground Pepper
1/4 Cup Olive Oil
2 Cloves Garlic,Finely Chopped
2 Tbl White Wine Vinegar
1 Small Onion,Chopped
3 Tbl Ground Oregano
Preparation
Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking
dish.
Mix remaining ingredients; pour over meat. Cover tightly and refrigerate,
turning
occasionally, at least 12 hours but no longer than 24 hours. Set oven control
to
broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade
every 5 minutes until done, 10 to 15 minutes. -----
The Dreaded Haggis
6 Ingredient
1 Sheep's Stomach
3 Onions, Finely Chopped
1 Sheep Heart
1 Tsp Salt
1 Sheep Liver
1/2 Tsp Freshly Ground Pepper
1/2 Lb Fresh Suet (Kidney Leaf Fat
1/4 Tsp Cayenne
-Is Preferred)
1/2 Tsp Nutmeg
3/4 Cup Oatmeal
3/4 Cup Stock
Preparation
Wash stomach well, rub with salt and rinse. Remove membranes and excess
fat.
Soak in cold salted water for several hours. Turn stomach inside out for
stuffing.
Cover heart and liver with cold water, Bring to a boil, reduce heat, cover
and
simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal
in a
skillet on top of the stove, stirring frequently, until golden. Combine
all ingredients
and mix well. Loosely pack mixture into stomach, about two-thirds full.
Remember,
oatmeal expands in cooking. Press any air out of stomach and truss securely.
Put
into boiling water to cover. Simmer for 3 hours, uncovered, adding more
water as
needed to maintain water level. Prick stomach several times with a sharp
needle
when it begins to swell; this keeps the bag from bursting. Place on a hot
platter,
removing trussing strings. Serve with a spoon. Ceremoniously served with
"neeps
and nips"--mashed turnips, nips of whiskey and mashed potatoes.
Zardalu Polo - Persian Lamb And
Apricot Pilaf
6 Ingredient
1/2 Cup Butter
2 1/2 Tbl Seedless Raisins, Preferably
1 Onion, Finely Chopped
-Golden
1 Lb Lean Lamb, Cubed
4 Oz Fresh Or Dried Apricots,
Salt, Pepper
-Halved
1/2 Tsp Ground Turmeric
2 Cup Long-Grain Rice, Washed In 3
1/2 Tsp Ground Cinnamon
-Changes Of Water
Preparation
Heat butter in heavy pan and fry onion until golden. Add meat and brown
on all
sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in
raisins
and apricots. Add water (about 3/4 cup) to cover. Cover and simmer over
very low
heat 1 1/4 to 1 1/2 hours or until meat is very tender. Stir occasionally
to prevent
scorching, adding water if necessary. Texture should be thick but pourable.
Boil 4
cups water, add 1/2 teaspoon salt and rice. Bring to boil again and boil
2 minutes,
then reduce heat, cover pan and cook over low heat 10 to 15 minutes or
until
almost tender. Fluff with fork. Arrange rice and stew in alternate layers
in heavy
saucepan, beginning and ending with layers of rice. Set over very low heat,
stretch
clean cloth over pot and place cover over cloth. Steam 20 minutes, or until
rice is
tender. Makes 6 servings. -----
This site is sponsored by Lynn/Rich Transport
Inc.
Copywrite 2001 (C) All rights reserved
