Lamb
Recipes
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Boneless lamb shoulder is a cheaper cut of meat which is great when you cook it slowly. Winter is a good time to try these slow cooking meals in a crock pot or in the oven.
Cut the meat into 1 inch (2-3 cm) cubes. Trim off a little of the fat and discard. In a large, heavy saucepan or Dutch oven, brown the meat on all sides. Add the chopped onion and minced garlic. Add the curry paste and cook it until you can smell the curry. Add the coconut milk and meat stock, cover with a lid and simmer gently for 1 hour or until the meat is tender. Cut the pineapple into cubes, add the fish or soy sauce, season with salt and pepper and serve . Accompaniment: Green beans, cooked rice and toasted pita bread *You can also use lamb chops for this recipe. |
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(Serves 4)
1-½ to 2 lbs boneless lamb shoulder* |
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This is a fairly easy
recipe, but has three different parts. If you are worried about
calories, you can leave out the gratin butter.
Gratin Butter
Whip the butter until it is light and fluffy; add the egg yolk, thyme, bread crumbs and hazel nuts. Season with salt and pepper. Place the butter on cellophane paper (food wrap) and roll into a sausage. Place in the refrigerator.
Garlic Mousse
Peel the garlic and place in a small saucepan with water. Bring the garlic to a boil, pour off the water, fill up with fresh water and bring to a boil again. Do this seven times. Pour off the water and add whipping cream to the garlic. Bring to a boil, remove from heat and put through the blender. Add the egg yolks or egg and whip until light and fluffy. Pour the mixture in 4 small ramekins, place these in a tray, add water until it reaches half way up the ramekins and bake the garlic mousse in the oven at 250° F (120° C) for about 20 minutes or until the mousse is set. (This can be made a day ahead.)
Sauce
In a small saucepan, bring the lamb or chicken stock to a boil and add small pieces of butter to the stock, beating vigorously. Season with thyme, sage and black olives. Simmer until sauce is reduced and thickened. Brown the lamb chops on both sides in a little butter and fry them for about 3 minutes on each side. Place a thin slice of gratin butter on each chop and grill for 3 minutes in the oven. Serve with new, boiled potatoes, garlic mousse and green salad. |
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| (Serves 4)
8 lamb chops
Butter for frying
Salt and pepper
Gratin Butter
2 oz (60 g) butter
1 egg yolk
1 Tbsp freshly chopped thyme
1 oz (35 g) bread crumbs
1 oz (30-40 g) chopped hazel nuts
Salt and pepper
Garlic Mousse
10 large cloves garlic
1-½ Cups (3 dl) whipping cream
1 egg or 2 egg yolks
Butter for the molds
Salt and pepper
Sauce
1 Cup lamb or chicken stock
2 oz (60 g) butter
Little freshly chopped thyme and sage
20 chopped black olives
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This is a whole meal. The meatloaf is a
mixture of pork and lamb; the vegetables are baked with the meatloaf
to add a special, exotic flavor to the meal.
In a small saucepan bring the water and salt to a boil; add the rice, cover, reduce heat and cook rice for 12 minutes. Remove the saucepan from the burner and set aside for 12 minutes more. Mix the meat, egg, milk, salt and pepper. Add the cooked rice and mix. Filling Mix the parsley, garlic and onion, and add the crumbled feta cheese. In a greased meatloaf pan or casserole dish, pack the meat and herbs in layers, beginning and ending with the meatloaf mixture. Top the meatloaf with small chunks of butter. Bake for 40 -60 minutes at 400° F (200° C). Baked Vegetables Accompaniment: Tzatziki and Italian bread. |
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| (Serves 4) ½ Cup (1 dl) rice ¾ Cup (6 fl oz / 1-½ dl / 190 ml) water ½ tsp salt 8 oz (250 g) minced (ground) pork 8 oz (250 g) minced (ground) lamb 1 egg ½ Cup (4 fl oz / 1 dl / 125 ml) milk 1 tsp salt Freshly ground pepper
Baked Vegetables |
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Wash, peel and cut onions, carrots and fennel into small cubes (or
chop roughly).
Cut the dried apricots into thin strips. Wash and mince the chili
peppers (keep some seeds to add to the lamb casserole if you like
spicy food). If you are using fresh chick peas, they need to be soaked 12
hours;
cook about 30 minutes to 1 hour or until they are just done. If you
are using tinned (canned) chick peas, drain and set aside.
In a large, heavy saucepan, heat 2-3 tablespoons olive oil and brown
the lamb. Add the fennel and onions and cook with the lamb for about 5
minutes. Add the carrots, chili peppers, cumin, crushed garlic, and tomato
puree. Add the lamb or veal stock, cover and let the meat simmer for
about 30-40 minutes or until meat is tender over low heat. Add a little more
stock if necessary, add the apricots, chick peas and bulgur and let
the lamb
simmer for another 15-20 minutes over low heat. The casserole should
be thick but not dry. Season with salt, lemon juice, a dash of sugar
and freshly ground pepper.
Before serving, chop the fresh mint and add to the Lamb casserole. Serve with fresh rolls and a cold beer . |
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(Serves 6)
Ca. 1 kg (2 lbs) lamb cut in 1-inch (ca. 2x2 cm) cubes
2 onions
2 carrots
2 whole fennel
6-½ oz (200 g) dried apricots
5 oz (150 g) chick peas*
3 red chili peppers
2-3 Tbsp cumin seeds
3-4 large cloves garlic, crushed
1 Tbsp tomato puree
1-½ quarts (1-½ liters) lamb or veal stock
6-½ oz (200 g) bulgur, washed in cold water
Lemon juice
Couple sprigs mint (about 15 leaves)
Little bunch coriander (or 1 tsp ground)
Dash of brown sugar
Olive oil
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Preparation: 1. Prepare a stock by combining the lamb bones, carrots, onions, bouquet garni and 3-1/2 cups (875 ml) of cold water. Season with salt and pepper, cover, bring just to the point of boiling and then immediately reduce the flame so that the stock simmers gently for hour. 2. In the leg of lamb make insertions with a very sharp knife and in each place a sliver of garlic. Rub the meat with salt and pepper and then with olive oil. Place in a roasting pan and place in an oven that has been preheated to 400 degrees Fahrenheit (200 degrees Celsius) oven for 15 minutes. 3. Reduce the oven temperature to 325 degrees F (170 degrees C) and continue to roast the meat, basting often with the drippings and oil until the meat is done. Remove the lamb to a preheated platter and set aside to keep warm. 4. From the pan juices spoon off the excess fat and discard. Strain the stock and add 1 cup to the pan juices. Place the pan over a medium flame and stir well, scraping all the particles that stick to the pan. Add the remaining stock, stirring constantly and boil the mixture down until it leaves about 2 cups of gravy. Add the olives, anchovies, parsley, garlic, lemon juice and paprika and heat through, stirring constantly until well blended. Correct the seasoning with salt and pepper to taste. Carve the lamb and serve the gravy separately. Reprinted with permission from Daniel Rogov¹s Israeli Wine and Dinning Reprinted with permission from Daniel Rogov¹s Israeli Wine and Dinning
Daniel Rogov is the restaurant and wine critic for the |
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Trim the leg of lamb and rub the leg with coarse salt, pepper and crushed
garlic. Dredge the lamb in flour. Place
a little vegetable oil in a Dutch oven or large, heavy sauce- pan and brown the leg of
lamb. Remove the leg and |
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1-1.5 kg (3 lbs) leg of lamb 3 medium-sized parsnips 4-5 carrots 2-3 medium-sized cloves of garlic 1 bottle malted beer |
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Prepare the potatoes first:
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(Makes 4 Servings) |
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Trim fat off the chops, then place them in a shallow casserole dish. Mix all other ingredients and pour over the chops. Marinate for several hours. Cover the dish and bake at 300 F for 2 hours. Serve hot with mashed potatoes and vegetables.
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Wash and clean the lamb filets. Dry with a paper towel. In a large, heavy skillet or Dutch oven, melt a little butter and vegetable oil (about 2 Tbsp each). When the butter has melted and the pan is hot reduce the heat to medium and place the filets in the hot skillet. Cover and cook 6-7 minutes. Turn and cook another 6-7 minutes. Set aside to rest for about 20 minutes before slicing and serving. If you like your meat well done, cook the lamb for 8-10 minutes on each side. Slice the filet into 1-inch size slices and arrange on a large platter with new potatoes decorated with a little fresh mint leaves or parsley leaves.
Mix the freshly chopped thyme, honey, malt vinegar salt and pepper. Place the spring onions in a good sized casserole dish so that the onions can be laid flat length-wise. Pour the honey mixture over the spring onions and bake in the oven for about 20 minutes at 180 C (350 F). Serve on a large platter with the new potatoes on one side, the sliced lamb filets in the middle and the spring onions on the other side. Serve the thyme sauce in a separate dish.
Thyme Sauce
Melt butter in a medium sized saucepan. Add the flour and blend with the butter. Remove the saucepan from the burner and add the bouillon stirring vigorously to make a smooth sauce. Return the saucepan to the burner and let it cook for a couple of minutes; continue stirring. Beat the egg yolks, add the cream and beat until smooth. Remove the saucepan from the burner and gradually add the whipping cream, stirring constantly. Add the lemon juice and stir again. Return the saucepan to the burner and heat thoroughly - do not boil. Remove the saucepan from the burner, add the thyme, stir again and serve (or keep covered and hot until ready to serve). |
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(Serves 4)
4 lamb filets
an also be served with Spring onions as follows: Thyme Sauce |
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Preheat oven to 400 F (200 C).
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(5-6 Servings) 5 Tbsp butter 1 small onion 1 stalk celery, chopped 4 Tbsp flour 1 Pint thin gravy stock 12 oz (ca. 336 g) cooked, cold lamb or beef 12 oz (ca. 336 g)cooked, mixed vegetables. 2-3 Tbsp dry red wine 2 tsp Worcestershire sauce 1 tsp soya sauce Salt and pepper 6 oz (ca.225 g) basic savoury short crust pastry |
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Marinate the steaks with olive oil, lemon juice, crushed garlic, oregano and bay leaf for about 1 hour. Make sure let the marinade drip off before grilling or frying the steaks. Grill or fry the steaks about 3 minutes on each side. Mix 50 g (ca. 1-1/2 oz) butter and olives together. Serve cold with the meat (you can put a small portion of olive butter on each steak before serving) .
Cut the honey dew melon into squares or balls and mix with sliced cucumber, cubes of feta cheese, and black olives. Mix the olive oil, vinegar, and oregano together. Add salt and pepper if desired. Pour the dressing over the vegetables and let the salad stand for 30 minutes. Add a bit of extra oregano if desired. Serve the salad together with the baked potato and the meat.
Accompaniments Wrap the potato in foil and bake for 1 hour. Turn potatoes once or twice
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(2-3 servings)
400g (ca. 13 g) steaks
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