- The Net's Online Gourmet Magazine 

 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

Ingredients:

about 1.1 lb./1/2 kilo Lamb Bones
3 large Carrots, diced
3 large Onions, chopped coarsely
1 Bouquet Garni made by tying together :
3 sprigs of parsley, 
1 bay leaf, 
several celery leaves, 
fresh thyme,
salt and pepper to taste.

1 Leg of Lamb, about 5.5 lb. (2-1/2 kilos)
4 - 5 Cloves Garlic, cut in slivers 
Olive Oil as required
14 oz. (400 g) Black Olives, pitted and chopped
1 can Anchovy Fillets, (2.1 oz./ about 60 g),
rinsed under cold water and then mashed
2 Tbsp. Parsley, chopped finely
1 tsp. Garlic, chopped finely
juice of 1/2 Lemon
1Ž4 tsp. Paprika

     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
set aside. 

     Mince the garlic, peel and cut the onion in quarters, peel and dice the parsnips and carrots. In the same Dutch oven, place the vegetables, sprinkle a little sugar (2 Tbsp) over the vegetables and cook the vegetables until lightly caramalized. Pour a little malted beer (about 1 cup), add 2 cups bouillon
(chicken or veal) over the vegetables, place the leg of lamb into the Dutch oven and bake in the oven for 2-3 hours at very low heat, 325 degrees F (170 degrees C). 

     Remove the leg of lamb and vegetables and keep hot. Add a little flour mixed in water (about 2 tablespoons flour mixed with 2-3 tablespoons water) or use a gravy thickener, and stir into the broth from the leg of lamb. Bring to a boil, season with salt and water and reduce to a simmer for about 2-3 minutes or until the sauce is the thickness you wish.

     Serve the leg of lamb sliced with the vegetables next to it, small boiled potatoes and sauce on the side.

Prepare the potatoes first:

If you are using fresh potatoes, scrub the peel with a brush, cut them in wedges, spray with a little olive oil and sprinkle with coarse salt and freshly ground pepper. Place them in a roasting pan and roast them for 45 minutes or until the potatoes are done. If you are using frozen potato wedges, follow the same procedure with the oil, salt and pepper and follow the directions on the package.

Make the Meatballs:

Combine the ground lamb, minced garlic, salt, pepper, egg and bread crumbs. Take about a tablespoon of the meat mixture and press one small cube of the feta (goat) cheese inside and form a meatball. Make about 20 of these meatballs. Roll the meatballs in a little of the sage and fry them in a little olive oil. Shake the pan regularly so that the meatball stay round. Cook the meatballs for about 10 minutes over medium heat.

Then the salad:

Wash and cut the cucumbers once lengthwise, and then slice them. If the seeds are quite large, take a teaspoon and scrape them out. Cut the tomatoes in thin wedges, cut the onion in half and then cut into thin slices. Sprinkle a little olive oil and red wine vinegar over the salad (you can mix the olive oil and red wine vinegar in a small bowl if you are worried about the quantities). Decorate the salad with olives and oregano and serve with the meatballs and potatoes.

     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.  

6 lamb or hogget chops
2 Tbsp flour
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp tomato sauce
1 - 2 tsp curry powder
1 - 2 tsp ground ginger
1 - 2 tsp mustard
1 - 2 tsp mixed spice
1 tsp salt
1/4 tsp pepper
1 Cup water

     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).

(Serves 4)

From Food for Royalty and Guests.

4 lamb filets

an also be served with Spring onions as follows:
8 spring onions
2-3 sprigs fresh thyme
4 Tbsp good honey
6 Tbsp balsamico vinegar (dark malt vinegar)

     Preheat oven to 400 F (200 C).

     Melt butter in medium-sized pan. Sautè onion and celery over moderate heat ca. 5 minutes. Stir in flour and continue cooking for 10-1 5 minutes or until deep golden brown.

     Gradually add gravy or stock, stirring quickly. Simmer 10 minutes more, uncovered. Add meat and vegetables. Stir in wine, Worcestershire. sauce, soya sauce and season with salt and pepper. Set aside & cool in 9-inch pie pan.

     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

(2-3 servings)

400g (ca. 13 g) steaks
2 Tbsp olive oil
1 Tbsp lemon juice
1 large clove of garlic
1 tsp dry oregano
1 crushed bay leaf
salt and pepper

Olive butter
50 gr. butter
8 black chopped olives (without pits)

Mellon Salad with Feta
150 g (5 oz)  honey dew melon in squares or balls
½ cucumber without seeds
100  g feta cheese (in cubes)
¼ dl (ca.2 T) olive oil
5-10 small black olives
1 Tbsp vinegar
1 Tbsp fresh oregano or ½ Tbsp dried oregano
salt and pepper