Curried Lamb and Spinach Burgers
- 1 lb lean ground lamb
- 2/3 cup fresh breadcrumbs
- 1/4 cup savory chutney
- 1 tsp. curry powder
- ½ tsp. salt
- 1/4 tsp. crushed red pepper
- 1 10 oz. package frozen chopped spinach, thawed, drained, and
- squeezed dry
- 2 garlic cloves, minced
- 4 onion sandwich buns
- 1/4 cup chutney
Mix ingredients for burgers, grill,
put on buns and spread 1 Tablespoon chutney on top.
From Cooking
Light Magazine
Shepherd's Pie
- 1 lb ground lamb or cooked very lean
meat, preferably roast lamb
- 2 tbl butter
- 1 c chopped onions
- 1/2 c chopped carrots
- 1/2 c chopped celery
- 2 tbl chopped parsley
- 3 tbl flour
- 2 tbl tomato paste
- 1/2 c dry white wine
- 11/2 c chicken stock
- 1 tsp Worcestershire sauce
- freshly ground pepper to taste
- 1 c cooked fresh or frozen corn kernels
- 2 or more cups mashed potatoes
- 1/2 c grated sharp cheddar cheese
1. Brown the ground lamb or cut the meat into 1/4 inch cubes. Set
aside.
2. Heat the butter in a saucepan and add the onions, carrots,
celery and parsley. Cook, stirring, until the onions are wilted.
3. Sprinkle with flour and stir with a wire whisk. Add the tomato
paste, wine, stock, Worcestershire and pepper, stirring rapidly with
the whisk. Let simmer 10 minutes and stir in the meat and the corn.
Cook 5 minutes longer.
4. Preheat oven to 350.
5. Put the meat and sauce in a 7-cup baking dish or casserole.
Cover the top with the mashed potatoes. You can spoon the potatoes
into a pastry bag and cover the meat. Sprinkle evenly with cheese
and place dish in oven. Bake 30 to 45 minutes, or until the dish is
piping hot throughout and cheese is melted.
The New York Times Cook Book
by Craig Claiborne
Cincinnati Chili
- 2 Tbl olive oil
- 1 can(28oz.) plum tomatoes with juices,
crushed
- 1 c chopped onions
- 2 Tbl tomato paste
- 2 cloves garlic, minced
- 2 Tbl red-wine vinegar
- 1 lb lean ground beef
- 2 Tbl honey
- 1 lb ground lamb
- salt and pepper to taste
- 2 Tbl unsweetened cocoa powder 1 pound
linguine, uncooked
- 2 Tbl chili powder
- 2 cans (15 1/2oz each)
- dark-red kidney beans, rinsed and drained
- 1 tsp ground cumin
- 4 oz grated Monterey Jack cheese
- 1/4 tsp ground coriander
- 4 to 6 scallions (3 inches of green left
on), thinly sliced on
- the diagonal
- 1/4 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground cardamon
1. Place the oil and onions in a heavy pot over low heat. Cook
for 10 minutes to wilt, adding the garlic in the last 2 minutes.
Stir often. Add the ground beef and lamb, then raise heat to medium.
Cook until browned, breaking up the lumps, about 10 minutes. Remove
any excess grease.
2. Add the cocoa and spices; cook, stirring , for 1 minute.
3. Add the tomatoes, tomato paste, vinegar and honey. Bring to a
simmer over medium heat and cook for 20 to 30 minutes. Season with
salt and pepper.
4. Just before serving, cook the linguine noodles in a large pot
of boiling water until tender, 8 to 10 minutes, then drain.
5. To serve, divide the noodles into pasta bowls or onto plates.
Top with chili; garnish with the kidney beans, grated cheese and
scallions. Serve immediately.
8 servings
Parade Magazine January,1996
We served this with homemade fresh pasta and it was delicious. A
different twist to traditional chili.
Braised Lamb Shanks
- 2 tbs olive oil
- 4 lamb shanks, seasoned with salt and
pepper
- 2 diced onions
- 2 cloves crushed garlic
- 2 sliced carrots
- 4 stalks sliced celery
- 1/2 lb sliced mushrooms
- 1 can (approximately 19 oz) stewed
tomatoes
- 1/2 c red wine
- 1/2 c beef stock
- salt and pepper to taste
- Bouquet garni
- 1/2 tsp mild curry powder
- 1 lb string beans, cut in half or whole
- Rice or noodles
1. Heat olive oil in heavy iron pot or braising pan.
2. When oil is hot, brown lamb shanks on all sides.
3. Set meat aside and lower heat. Leave juices in pan.
4. Add onions, garlic, carrots and celery. Cook over medium heat
5 to 7 minutes. Add and stir mushrooms for 2 minutes
5. Place meat over vegetables and add stewed tomatoes, wine ,
stock, and seasonings.
6. Cover pot and cook in 325 oven for 3 hours or until meat is
very tender.
7. Add string beans during last 20 minutes of cooking.
Serve with rice or noodles
Bouquet Garni - a combination of the following herbs
Chervil Thyme Parsley Garlic is
optional
Bay leaf
Lamb Shanks
- 4 lamb shanks
- 1tbs thyme
- 4 bay leaves
- 1/4 c snipped chives, fresh or dried
- water
- salt
- optional: potatoes
- carrots
- onions
- celery
1. Sear shanks.
2. Add salt, thyme, bay leaves, parsley, garlic, chives, and
water.
3. Simmer 2 1/2 to 3 hours ( turn shanks after 1 hour)
4. Add optional vegetables during last 3/4 to 1/2 hour of
cooking. The vegetables need to be sliced before going into the
pot.
5. Skim off fat and serve with brown
rice.
Lamb Stew
- 2 lbs lamb, cut into 11/2inch cubes
- 5 Tbl butter
- 3 Tbl flour
- 6 c water
- salt and pepper to taste
- 2 tomatoes, peeled and diced
- 18 small white onions peeled, keep whole
- 6 small carrots or 3 large, cut into
quarters
- 1 medium turnip, peeled and cut into 1
inch cubes
- 18 small potatoes, peeled, or 6 medium
potatoes, cut up
- 1 lb freshly shelled peas
- 2 tsps chopped parsley
1. Brown the meat on all sides in 3 Tbl of the butter in a hot
skillet. Transfer to a dutch oven.
2. Sprinkle the lamb with flour and add the water, salt, pepper
and tomatoes. Bring slowly to a boil, cover, reduce the heat and
simmer 1 1/2 hours.
3. Heat the remaining butter in the skillet, add the onions,
carrots and turnip and sautee until the onions are lightly
browned.
4. Add the browned vegetables and the potatoes to the stew. Cook,
uncovered, until the potatoes are tender, 30 to 40 minutes. 20
minutes before the potatoes are done, add the peas. Serve sprinkled
with chopped parsley.
Serves 4 to 6
from The New York Times Cookbook
by Craig Claiborne
Reservation Stew
- 3 lbs. lamb stew meat ( bones with meat
and shanks also work well)
- 1 ½ cups dry pinto beans, soaked
overnight
- 1 onion, chopped
- 1 green pepper, chopped
- 1 Tablespoon each: chili powder, salt
- 1 teaspoon each: cumin, oregano
- ½ teaspoon each: pepper, garlic powder
- 5 cups water
- 1 can (28 oz) whole tomatoes
- 1 can (14 oz) hominy, drained
- 1 can (4oz) green chilies, chopped
- Grated cheddar cheese
Place lamb, beans, onion, green pepper, chili powder, salt,
cumin, oregano, pepper, garlic powder and water in large dutch oven.
Bring the stew mixture to a boil; reduce heat, cover and simmer for
about 11/2 hours, or until meat and beans are tender. Remove meat
from the dutch oven and cut into small pieces, discarding bones.
Stir the meat into the stew mixture and add the tomatoes, hominy,
and green chilies; correct seasoning if necessary. Continue to
simmer the stew for about 40 minutes, or until slightly thick and
heated through. Serve with a bowl of grated cheese to sprinkle over
top.
Broiled lamb chops
- 6 lamb chops
- 5 Tbl olive oil
- 1 garlic clove, sliced
- salt and freshly ground pepper
- chopped dill or parsley
- lemon juice
1. Marinate the lamb chops in the olive oil with garlic for at
least 1 hour.
2. Broil on a rack about 2 inches from heat
source under a very hot preheated broiler. Brown both sides, cooking
a total of 10 minutes for rare, 15 for medium, or 20 for well-done.
Transfer to a warm platter, season with salt and pepper and sprinkle
with dill or parsley and lemon juice.
Zesty Lamb Chops
- 1/2 c vegetable or olive oil
- 1/3c ketchup
- 1/4c lemon juice
- 2 Tbl soy sauce
- 1 tsp rosemary, crumbled
- 1/2 tsp salt
- 8 lamb chops
Combine all ingredients except lamb. Place lamb in marinade in
plastic bag, seal and refrigerate several hours or overnight. Grill
or broil chops about 10 minutes, turning once, or until desired
degree of doneness.
These recipes would be great with either loin or rib
chops.
Loin or Rib Lamb Chops
The amounts in the following 2 recipes are for 6 lamb chops
Marinated:
Marinate chops for several hours in a mixture of 3/4 c red wine,
1/4 c olive oil, 2 crushed garlic cloves, 1 tsp salt, 6 peppercorns,
and 1 tsp oregano. Grill or Broil.
Herbed
Rub chops with a cut clove of garlic on each side, then rub with
olive oil. Combine 1 Tbl basil and 1 Tbl marjoram and sprinkle the
chops with the mixture. Refrigerate, covered, about 2 hours before
cooking. Grill or broil.
These ideas could also be used with a butterflied(boneless) leg
of lamb.
This recipe is designed for a rack of lamb but it is just
as good with chops.
Butterflied lamb with Rosemary
- 1 boned leg
- 1/4 c olive oil
- 1 Tbl lemon juice
- 1 Tbl crumbled rosemary
- 2 tsp coarsely ground pepper
- 1 bay leaf
1. Trim off most of the surface fat and outer coating. Place the
lamb in a shallow pan that will hold it snugly.
2. Combine the oil, lemon juice, rosemary, pepper, and bay leaf.
Blend well and rub the mixture all over the lamb. Cover and let
stand 2 or more hours, unrefrigerated but in a cool place. Turn the
meat occasionally as it stands.
3. Grill or Broil
This oil/herb mixture is great on any lamb chops as well.
Experiment and enjoy!!
Spinach-Stuffed leg of Lamb
Spinach stuffing:
- 2 lbs fresh spinach (about 2 large
bunches), stemmed, rinsed and
- lightly shaken
- 1 Tbl salt
- 1/3 c olive oil
- 1 c thinly sliced green onion
- 1/4 c chopped fresh parsley
- 1/4 c dry breadcrumbs
- 1 egg, beaten to blend
- 1/4 tsp dried dill
- 1/4 tsp dried oregano, crumbled
- 1/8 tsp freshly ground pepper
Lamb:
- 1 5-6pound leg of lamb, trimmed, boned
and patted dry
- 1/4 c olive oil
- 3 Tbl fresh lemon juice
- 2 large garlic cloves, minced
- 2 tsp dried oregano, crumbled
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 lb feta cheese, cut into 3/4 inch
cubes (about 1 cup)
- 2 c hot water, or more
- 4 to 5 large potatoes, peeled and quartered lengthwise
For stuffing: Slice spinach very thinly. Squeeze dry. Transfer to
colander and sprinkle with 1 Tbl salt. Let stand 1 hour. Squeeze
again to remove all remaining moisture.
Heat
oil in large skillet over med-high heat. Add onion and sautee until
soft, about 10 minutes. Add spinach and parsley and sautee about 2
more minutes. Remove from heat and cool 5 minutes. Stir in
breadcrumbs, egg,dill,oregano, and pepper.
For lamb: Preheat oven to 400. Place lamb skin side down on work
surface. Flatten slightly. Combine 1/4 c olive oil, lemon juice,
garlic, oregano,salt and pepper in small bowl and beat well with
fork. Rub half of oil mixture over top of lamb. Spread spinach
mixture over. Arrange feta cubes over spinach. Starting at shank
end, fold 1/3 of meat over, then fold leg portion over top (as for
business letter). Tie with string, starting at thicker end and using
slipknots, to form roll enclosed stuffing. Close cavities at ends
with threaded larding needle. Rub outside thoroughly with remaining
oil mixture.
Transfer meat to large roasting pan. Add 1 cup hot water. Roast
30 minutes. Reduce oven temperature to 350 and continue roasting,
basting frequently, until meat thermometer inserted into thickest
part registers desired doneness (about 1 hour for medium) and adding
more hot water to pan as necessary to prevent drippings from
burning.
Approximately 1 hour before meat is done, arrange potatoes around
lamb and baste with pan drippings.
Transfer lamb to serving platter and let stand several minutes
before carving. Arrange potatoes around roast. Discard any fat from
pan. Add 1 cup hot water to drippings, scraping up any browned bits.
Place pan over med-high heat and warm through. Strain drippings and
ladle sauce over meat.
10 servings
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