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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Lamb Recipes
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Lamb is a great meat to serve any time of the year, and winters are always a good
time for roast dinners with a warm flavor.
Heat the marmalade and water in a saucepan, stirring until combined. Allow the mixture to cool then add the orange zest, oregano, garlic, cayenne pepper and olive oil. Coat the lamb with the marinade and place in a large, strong plastic bag, pour the cola around the meat and place in a bowl (or in a ceramic dish, pour the cola over the lamb and cover with plastic film). If you placed the lamb in a bag, massage and turn the meat regularly. If you placed the lamb in a ceramic dish, pour the marinade over the meat at regular intervals. Marinate at least 2 hours in the refrigerator. Remove the meat from bag or dish and place the lamb in a pre-heated oven at 350° F (180° C), for 1- 1-½ hours or on the barbecue or grill for 1 hour or until tender. Rest the meat for 15-20 minutes before carving and serving. |
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(Serves 6-8)
4 Tbsp Orange marmalade
3 Tbsp water
Zest of 2 oranges
2 Tbsp freshly chopped oregano
6 cloves finely chopped garlic
2 tsp cayenne pepper
2 Tbsp olive oil
1 large (ca. 2 kg) leg of lamb,
butterflied or whole
1 Cup (2 dl) coca cola
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Preheat the oven to 450° F ( 220° C) . Heat a char-grill pan or barbecue, rub the lamb fillets with 1 tablespoon of the olive oil, season with salt and pepper and sear until golden brown. Transfer to an ovenproof dish and finish cooking in the oven for about 3-4 minutes (for medium-rare). Set aside and rest for 5 minutes.
Meanwhile, place the zucchini and the tomatoes in a bowl, add remaining oil and some salt and pepper and toss to coat. Heat a char-grill pan or barbecue and cook the vegetables over high heat until lightly browned. Set aside. In a small bowl, combine the remaining ingredients and season to taste. To serve: Slice the lamb diagonally into thick chunks. Divide the zucchini and tomatoes among 4 serving plates, top with lamb and spoon over the almond and mint dressing. With a glass of: cabernet merlot. |
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(Serves 4)
8 lamb fillets |
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Lamb is a favorite any time of the year. This is a simple recipe which can also be used in the summer when you use the barbecue or grill.
Score the fatty layer of the meat and cut a pocket just under the fatty part of the meat. Fill this pocket with ¼ of the fresh thyme. Mix all ingredients for the marinade, and place the meat in the marinade for at least two hours in the refrigerator. Preheat oven at 400° F (200° C) 30 minutes before taking meat out of the refrigerator. Drain the marinade from the meat. Place the meat fatty side down in a heavy skillet or Dutch oven which can go in the oven, and bake for 15-20 minutes at 400° F (200° C) or until meat is cooked as desired. Place the meat in foil, and cover with a thick tea towel to keep hot and rest for 10-15 minutes. Cut the pieces into thick slices when serving rather than big chunks of meat. Use the meat drippings, add a little light cream, simmer until thickened and serve with the meat. You can add a little of the meat marinade to vary the flavor of the sauce. * If you can get three nice thick sirloin lamb pieces, these are the best. |
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(Serves 4)
4 lamb loin or Saratoga Chops (boneless)* About 1-½ to 2 lbs total 3 Tbsp fresh thyme Coarse salt and freshly ground pepper Marinade: ¾ dl (1-½ dl) olive oil ¼ Cup (½ dl) mild balsamic vinegar Freshly ground black pepper Grated rind of 1 lemon Grated rind of 1 orange Little dried, ground chili |
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Couscous is a wonderful change from pasta, rice or potatoes. Once you have tried couscous you will find it is both quick and easy.
Prepare the couscous according to directions on the package. Slice the lamb into thin strips. Mix the grated orange rind and juice, salt and a little pepper and pour over the lamb. Mix through and marinate about 30 minutes or more in the refrigerator. Remove the outer layer from the fennel, wash it and cut julienne. Melt the butter in a wok but do not brown. Sauté the fennel about 1 minute, add the lamb with the marinade and cook for about 2 minutes. Add the couscous, crumbled feta, and water and cook about 1 minute more. Add the parsley (reserve a little for garnish) and season with salt. Serve very hot with French or Italian bread or Naan bread and yogurt. Yogurt: In a small dish, mix a about 1 Cup yogurt, 1 clove crushed garlic, 1 Tbsp lime juice and mix through. Season with salt and pepper and serve with the lamb couscous. |
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(Serves 2)
¾ Cup (1-½ dl) couscous ¾ Cup (6 fl oz / 1-½ dl / 190 ml) water 7 oz (ca. 200 g) lamb (fillet or other cuts) ½ Tbsp grated orange rind 5 Tbsp freshly pressed orange juice (one orange should be enough) ½ tsp freshly ground pepper 1 piece fennel ½ oz (15 g) butter 3 oz (90 g) feta, crumbled ½ Cup (4 fl oz / 1 dl / 125 ml) chicken stock ¾ Cup (1-½ dl) freshly chopped parsley Salt to taste |
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This is a complete meal. It is not difficult to prepare. The marinade and Tomato and Corn Salsa can be made up ahead of time. The bulgur is easy to prepare. A good meal to eat inside or outside.
Mix the ground pepper, lemon juice, crushed garlic, olive oil, cumin, salt and pepper. Cut the lamb into cubes - about 1 inch (2.5-3 cm). Pour marinade over the lamb cubes and marinade in the refrigerator for about 1 hour. Trim, rinse and cut the zucchini in thick slices. Soak the wooden skewers in water for about 10 minutes. Place the meat, zucchini and bay leaves alternately on the skewers. Boil the corn on the cob in lightly salted water for 5-10 minutes and slice the corn kernels off the cobs (or thaw frozen kernels). Wash and cut the tomatoes in half, remove the seeds and chop. Peel and chop the red onions. Mince the chili pepper. Mix the corn, tomatoes, red onions, and chili peppers in a small bowl. Mix the balsamic vinegar, olive oil, salt and pepper, pour over the corn salsa and set aside to let the flavors blend for about 30 minutes. Rinse the bulgur under cold water and cook for 8-10 minutes in lightly salted water. Rinse, trim and chop the spinach. Mix the warm bulgur, olive oil and spinach and set aside until ready to serve (can be served warm or cold). Barbecue or grill the lamb skewers for about 5 minutes on each side or until the lamb is still a little pink. Set the lamb aside to rest for about 5 minutes before serving with the bulgur and corn and tomato salsa. |
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(Serves 4)
1 lb (500 g) lamb e.g. filet, leg, etc. 16 bay leaves 1-2 small zucchinis Wooden skewers Marinade 1 tsp freshly crushed mixed peppers 2 Tbsp lemon juice 2 medium cloves garlic, crushed 1-½ Tbsp olive oil ½ tsp ground cumin Salt Corn and Tomato Salsa 1-2 corn on the cob 2 tomatoes 1 red onion 1 red chili pepper, seeds removed 2 Tbsp balsamic vinegar 1 Tbsp olive oil 1 tsp sea salt ½ tsp freshly ground pepper Spinach bulgur 1-¾ Cups (ca. 6-½ oz / 3-½ dl / 200 g) bulgur 6-½ oz (200 g) spinach 1 Tbsp olive oil |
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This recipe is not
difficult, but does require some unusual ingredients. You serve the
lamb with couscous, chutney and a spicy paste.
1 piece rack of lamb (ca. 1 kg / 2 lbs )
4 Tbsp Seschuan paste*
Spread the Seschuan paste over the rack of lamb and let it marinate in the refrigerator for 1-2 hours. Preheat the oven to 500° F (250° C). Place the rack of lamb in an oven-proof casserole dish and brown for 5-10 minutes. Reduce heat to 400° F (200° C) and continue roasting the lamb for 10-20 minutes, remove from the oven and let the meat rest for 10 minutes. Return the lamb to the oven again and cook for 10 minutes more. Remove the meat from the oven again, let it rest for 10-15 minutes and serve whole, cutting the meat into pieces at the tables or cut the meat beforehand and arrange it on a platter. Serve with accompaniments of warm couscous, kumquat chutney, and chimi churri.
*Seschuan Paste
Peel off the outer layers of the lemon grass and cut it in thin slices. Place all ingredients in a blender and blend until you have a smooth paste. Add a little olive oil if you want to thin it down.
Warm Couscous
In a bowl, mix the couscous and olive oil. Pour boiling water over the couscous, cover with a lid or plastic wrap, and let it rest for about 15 minutes. Stir the couscous gently with a fork or wooden spoon. Add the remaining ingredients and serve the couscous warm.
Kumquat Chutney
Place the kumquats in a saucepan, cover with water and bring to a boil; drain boiling water, cover with cold water again, bring to a boil; drain boiling water again, cover with cold water, bring to a boil and drain (in all 3 times). This process removes the bitter taste from the kumquats. In a separate saucepan, cook the sugar, red wine vinegar and shallots over medium heat until the sugar caramelizes. Add the chili and remove the saucepan from the heat. Add the kumquats, stir through and let the mixture cool. When the chutney has cooled add the spring onions.
Chimi Churri
In a blender, blend the parsley, garlic, black pepper salt, white wine vinegar and water into a smooth paste. Slowly add the oil and blend until smooth. Serve a little of this sauce with the meat. Garnish with a little fresh mint. |
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(Serves 4)
1 piece rack of lamb (ca. 1 kg / 2 lbs )
4 Tbsp Seschuan paste*
*Seschuan Paste
4 Tbsp seschuan pepper (mild pepper which you can buy in delicatessens or Oriental grocery stores)
Lime juice of ¼ lime, plus grated lime peel
1 Tbsp grated ginger
1 Tbsp minced garlic
1 Tbsp soy sauce
1 piece lemon grass
Warm Couscous
7 oz (ca. 200 g) couscous
2 Tbsp olive oil
1 Cup (2 dl) boiling water
1 red onion, finely minced
1 red bell pepper (capsicum), finely minced
Small bunch chives, finely chopped
Small bunch fresh mint, finely chopped
5 tsp harissa (Middle Easter/Asian spice which can be
purchased in specialty shops or delicatessen)
2 Tbsp lemon juice
Salt and pepper to taste
Kumquat Chutney
8 oz (240 g) fresh kumquats, cut into quarters, seeds
removed
1 piece Thai chili pepper, seeds removed, thinly
sliced
1 shallot, finely minced
2 oz (50-60 g) brown cane sugar
4-5 Tbsp red wine vinegar
2 spring onions, thinly sliced
Chimi Churri
Small bunch fresh parsley
3 large cloves of garlic
1 Tbsp ground black pepper
1 tsp salt
3 Tbsp white wine vinegar
¼ Cup (½ dl) vegetable or olive oil
5 Tbsp water
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Rub the lambs shanks with a little salt, sugar and freshly ground pepper and
let them rest at room temperature for about one hour. In a heavy Dutch oven, heat the
olive oil and add the onion, carrot, celery root, and garlic and sauté lightly.
Scoop the Vegetables to the side and add the shanks, browning them on all sides. Add the
Beer and bring to a boil; cook until the beer is reduced to half. Add the lamb
stock (or chicken stock), bring to a boil again and place in the oven for 2-3 hours
at 350° F (180° C). Turn the meat regularly - about every
half hour.
Remove the shanks and set aside, keeping hot. Bring the sauce to a boil and
thicken
with a little gravy thickener. Serve with the apricots and mashed potatoes.
Slice the apricots julienne and sauté them in a little butter just before
serving.
* You can substitute apple cider for the beer.
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(Serves 4)
4 lamb shanks (or chops)
2 Tbsp olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
¼ celery root, peeled and chopped
4 large cloves garlic, sliced
1 to 1-½ cups (2-3 dl) malt beer *
3 cups lamb or chicken stock
2 oz (60 g) apricots
2 oz (60 g) butter
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Accompaniments: Braised fresh mushrooms and steamed
vegetables such as broccoli, or cauliflower. |
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(Serves 4) |
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Make small slits all
over the leg of lamb. Combine ginger, garlic, salt, ground spices
and lemon juice. Rub spice mixture well into the leg of lamb,
pressing into the slits. |
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(Light Curry Flavor)2.5 kg -5 pounds leg of lamb |
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Place the chops in a single layer in a casserole dish. In a food processor or blender, mix the chopped onion, minced garlic, shredded bay leaf, olive oil and lemon juice until smooth. Add the freshly chopped oregano or dried oregano and stir through. Pour marinade over the chops, cover and marinate for 3-4 hours or in the refrigerator overnight. Drain the chops and barbecue until tender. Baste with marinade during cooking. |
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(Serves 6) |
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Bone the shoulder of lamb. Combine the breadcrumbs, parsley, and sage, melted butter and egg in a bowl, season with salt and pepper, and mix well. Put the meat skin side down and spread the stuffing over the meat. Roll up and tie securely with string.
Heat the extra butter in a large skillet or Dutch oven and add the lamb. Brown meat on all sides, remove and set aside.
Leave about 4 Tbsp of the meat drippings in the skillet. Add flour and stir to combine into a smooth paste. Remove the skillet from the burner and gradually add water, the crumbed chicken stock cube, the extra sage and wine. Stir until well combined. Return skillet to burther and stir the sauce until it boils and thickens. Add the undrained tomatoes and soye sauce, season with salt and pepper.
Strain the sauce by pushing the tomatoes through a sieve. Return the skillet to the burner, add the lamb, cover the skillet and simmer gently for one hour. Add peeled and halved potatoes and continue cooking for 30 minutes. During the last 15 minutes, add the peeled, seeded and cubed pumpkin. Continue cooking until vegetables are tender. Garnish with fresh chopped parsley and serve. French bread or garlic bread is nice with this meat dish. |
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(Serves 6) |
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Prepare
bulghur or couscous according to directions.
Quickly heat
the peas - steam or in microwave oven . Add the peas and finely
minced Spanish onion to the risoto. Keep hot.
Accompaniment: 4 slices warm, Italian bread |
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(Serves 4)
1 package (250 g -
ca. 8 oz) small green peas
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Score the fatty edge of the cutlets. Sprinkle with salt and pepper. Heat the butter in a pan until
golden, and brown the cutlets on both sides.
Then give them about 4 mins. on each side until cooked. Remove the cutlets from the pan and keep them hot. Add the bouillon to the pan and
stir in. Add the cream, garlic and pepper. Bring the sauce to the boil, and heat
thoroughly. Season with salt and pepper to taste. Add the chopped parsley just before
serving.
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(Serves 4) 4 lamb cutlets 1 tsp coarse salt freshly ground pepper 25 g butter Red pepper sauce: 150 ml bouillon (cube + water) 150 ml double cream 1/2 clove garlic, crushed 8 tbsp chopped red pepper 1/2 tsp coarse salt freshly ground pepper 1 tbsp freshly chopped parsley |
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This recipe originates in China, but it became very popular in Indonesia. In contrast to the Chinese Soya sauce, the sweet Indonesian Soya sauce or Ketjap enhanced the delicacy of the food. The spices in this recipe create a more flavorful dish than the original Chinese recipe.
Slice meat into thin, long pieces, sprinkle with salt and pepper and brown in a little oil or margarine. Slice the
onion in thin rings and add to meat; stir in Sambal Oelek Add water and Soya
sauce (Ketjap Manis) and let the meat
come to a boil, reduce heat and simmer ca. 30 minutes or until meat is tender.
Accompaniments: Cooked white rice and Sajoer Tjampoer (vegetables).
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(3-4 Servings) |
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Preheat oven to 400° F (200 ° C). Cut off 1 /3 pastry. Roll out on floured surface. Using plate or
saucepan lid as guide, cut out a round 9-1/2 inches (ca. 27 - 30 cm) in
diameter. Place on baking sheet. Reserve trimmings. Roll out remaining
pastry and cut out a round 11-11 1/2 inch (ca. 33 - 35 cm) diameter.
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(Makes 6-8 Servings) 1 Ib pie veal 1 Ib belly of pork 5 slices streaky bacon, diced 1 medium potato, peeled and chopped 1 onion chopped 1 clove garlic, crushed 1 beaten egg to glaze Pinch powdered allspice 1 tsp salt Pepper 1 Tbsp dry white wine 1 Tbsp brandy 1-13 oz (ca. 360 gr) package frozen puff pastry Pinch dried thyme |
