Lamb Recipes

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This will be for almost any type of Lamb dish that you can imagine. I figure this thread will be length after awhile but feel free to browse through it for any new recipes that interest you and also feel free to share any that you have.[cool]
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[font "verdana, arial, helvetica, sans serif"][size 2]Lamb Stew[/size][/font]

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[font "verdana, arial, helvetica, sans serif"][size 2]Ingredients [/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 1](Serves 4)
1 pound lamb loin, trimmed of all fat and silver skin
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 generous cup pearl onions, peeled
1 generous cup peeled carrot chunks (1/2-inch chunks)
1 generous cup peeled turnip chunks (1/2-inch chunks)
1 tablespoon unsalted butter
1 cup dry red wine (optional)
4 cups double-strength chicken stock, or 8 cups canned low-salt chicken broth boiled until reduced by half
1 teaspoon finely chopped fresh rosemary
2 cups packed chard leaves, torn or cut into 1-inch pieces
2 tablespoons finely chopped fresh flat-leaf parsley
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[font "verdana, arial, helvetica, sans serif"][size 2]Directions [/size][/font]
[font "verdana, arial, helvetica, sans serif"][size 1]Cut the lamb loin in half lengthwise, then cut crosswise into 1-inch pieces. The pieces should be fairly large so they do not get overcooked. Season well with salt and pepper. Heat 2 tablespoons of the olive oil in a heavy saute pan over medium-high heat until hot. Dust the lamb with 2 tablespoons of the flour. Add the lamb to the pan, spreading out the pieces so there is room around them. Do not move the pieces until moisture begins to show on the tops and they have browned on one side, about 2 minutes. Then turn the pieces to continue to brown, about 2 minutes longer. Do not overcook. The lamb should be medium-rare. Remove the meat to a large plate.
Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the onions, carrots, and turnips to the pan, season with salt and pepper, and saute until the vegetables are well caramelized, about 10 minutes. Regulate the heat so the vegetables do not burn. Add the butter and continue to cook for another 2 minutes.
Dust the remaining 1 tablespoon flour over the contents of the pan, stir, and cook over medium heat for another minute. Add the wine, if using, bring to a boil over high heat, and cook until reduced by half. Add the stock, return to a boil, reduce the heat to low, and simmer for 10 minutes. Skim off any foam that forms as the stock comes to a boil. Add the rosemary for the last few minutes. (The stew may be made to this point a day ahead. Refrigerate the liquids and meat separately. Do not freeze, or you will lose the freshness and texture of the meat.)
When ready to eat, bring the liquids to a boil. Return the meat to the pan, add the chard and parsley, and simmer for 1 minute. Season with salt and pepper. Pour stew into bread bowl or serve in soup plates on top of cooked rice, noodles, or soft polenta[/size][/font]
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[Hutch00]

FETTUCCINE WITH LAMB AND PISTACHIOS

3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup olive oil
1 lb lamb shoulder or other lean cut, cubed and sliced into thin strips
1.5 tsp fresh rosemary, finely chopped
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp white pepper
1/3 cup sweet butter, melted
1 lb fettuccine, cooked al dente
1/2 cup shelled natural pistashio nuts, coarsely chopped

Saute garlic and onions in heated olive oil in large, deep skillet
just until soft, about 2 min. Add lamb and cook over medium-high
heat just until cooked through, about 5 min. Add rosemary, nutmeg,
salt, and pepper and cook 2minutes, stirring.

Reduce heat and pour in butter. Add drained fettuccine and toss
well.

Before serving, top each portion with chopped pistashios. Makes
four servings.
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[Hutch00]

Lamb with Honey and Almonds

3 lb boneless shoulder of lamb, trimmed of fat and cut into large chunks
2 lg onions, chopped fine
3 tb honey
1 cup raisins
4 carrots, peeled and cut into 1" lengths
3/4 cup whole almonds
1/8 t powdered saffron or 1/2 t saffron threads
1 t cinnamon
1/2 t ground ginger
3 t salt
pinch cayenne pepper
1 large can garbanzo beans
2 cups water
1 t arrowroot

Soak top and bottom of pot in water for 15 minutes. Pour all
ingredients, except arrowroot, into large round bowl; mix thoroughly
with your hands. Place mixture in presoaked pot. Place covered pot
in cold oven. Turn temperature to 450F. Cook 90 minutes. Remove
pot from oven. Pour off liquid into saucepan, bring it almost to
a boil, and thicken with arrowroot mixed with 2 tablespoons of
water. Serve with brown rice or bulgur. Pour sauce over rice and
lamb.
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[Hutch00]

Irish Stew

3 pounds neck of lamb
12 medium potatoes
4 large onions sliced
2 cups (aprox.) water
1 sprig thyme
Salt and pepper

Remove the fat from the meat and cut into 8 to 10 sections through
the bone. Do not remove the bone, as this adds flavor. Peel the
potatoes and slice one- third of them in thin slices. Leave the
rest of the potatoes whole. Into a saucepan put the thinly sliced
potatoes, then a layer of sliced onions, and then the sections of
lamb. Season well. Add the thyme and another layer of sliced
onion. Cover with the remainder of the potatoes, which have been
left whole. Season again and add 2 cups water. Cover the pot with
aluminum foil and a very tight-fitting lid. Cook in an oven for
2 1/2 hours at 350 or simmer gently over the stove for the same
time. The thinly sliced potatoes at the bottom of the pot should
dissolve and thicken the joice, while the potatoes on top retain
their shape and remain floury.
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[Hutch00]

Mongolian Lamb

1 lb boneless lamb, leg or shoulder
3 Tbsp soy sauce
1 Tbsp cornstarch
2 garlic cloves, pressed
2 1/2 tsp cornstarch
1 tsp sesame seed, toasted
1/2 tsp sugar
1/8 to 1/4 tsp crushed red pepper
2 Tbsp vegetable oil
2 carrots, cut diagonally in thin slices
1 bunch green onions, cut into 2-inch lengths, separating whites from tops

Cut lamb across grain into thin slices. Combine 1 Tbsp each soy
sauce, cornstarch and garlic, stir in lamb. Let stand 10 minutes.
Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4
ingredients, set aside. Heat 1 Tbsp. oil in hot wok or large
skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb
and soy sauce mixture, cook and stir until sauce boils and thickens.
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[Hutch00]

Hushweh

1 leg of lamb, ground course with fat and bone removed (about 4 1/2 pounds)
1 stick margarine, melted (add more if needed)
1/4 cup snobar (pine nuts)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnammon
1/4 tsp allspice
1/2 cup washed rice
3 cups chicken broth

Saute the lamb meat with butter for 10 minutes

Add snobar to lamb and let simmer. Add salt, pepper, cinnammon,
and allspice.

Let simmer for 20 minutes; keep stirring. Add rice. Mix with meat
for 10 minutes and continue to let it simmer. Now add 1 3/4 cup
broth; reserve remaining broth in case you need more. Keep checking
until rice is cooked. Stir occasionally.
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[Hutch00]

Fillet of Lamb

2 racks of lamb, deboned, fat removed
Brown sauce made with lamb stock from bones (recipe below)
1/4 cup olive oil
1 tsp. fresh thyme, chopped
4 slices prosciutto, 1 tbsp butter
2 tbsp chopped shallots and 1 garlic clove, sliced
7 oz. fresh spinach, washed,
salt and pepper, 2 sheets phyllo pastry
2 tbsp butter, melted
Vegetables: 8 oz. potatoes, peeled, cut in thin slices
2 tbsp vegetable oil
8 cherry tomoatoes, 4 thyme leaves

To make stock, place bones under broiler, turn to brown on all
sides. Place browned bones in sauce pan, cover with cold water,
simmer for two hours.

In frying pan, heat oil and saute loins on medium-high heat to
brown on all sides, but ensure meat is rare inside. Sprinkle with
thyme, salt and pepper. Roll prosciutto around loins. Reserve.

Add stock to pan, boil down to make 1 cup brown sauce. Season with
salt and pepper. Keep warm.

In saucepan, add butter, saute shallots and garlic. Add spinach,
cover, cook just until spinach is wilted, sprinkle with salt and
pepper. Remove from heat, drain.

Fold each phyllo sheet in half. Brush with butter. Place loins
on phyllo, cover with spinach. Fold pastry around each loin like
an envelope. Place on bake sheet, bake in 375F oven 10 minutes
(meat shouldbe medium-rare).

Vegetables: Fry potato slices in very hot oil until golden brown
and cooked. Drain on paper towels. Sprinkle with salt. Place
tomatores on lightly oiled pan, sprinkle with salt and pepper, bake
in 350F oven for three minutes or until barely tender.

To serve, place sauce on the obttom of hot plate, slice lamb in
thick slices, place slices on sauce and garnish with potatoes and
tomatoes. Decoreate with thyme.
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[Hutch00]

STEWED LAMB WITH ORANGE

2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch

Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce,
sherry, ginger, orange rind and salt together, add the lamb and
mix well. Put the lamb into a pan with the flavourings and water.
Bring to the boil, remove the scum, cover and simmer for 2 hours.

Mix the cornstarch to a smooth paste with a little cold water and
add to the pan. Bring back to the boil, stirring until slightly
thickened.
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[Hutch00]

[size 1]Scottish Haggis[/size]

[font "Verdana, Arial, Helvetica, sans-serif"][size 2]There are many different ways of making a haggis as far as the composition of the materials is concerned. Some people like minced tripe in it, some do not; some only like a very small portion of the lights (lungs). This recipe is a standard one, you may make adjustments as you wish. [/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Obtain the large stomach bag of a sheep, also one of the smaller bags called the King's hood, together with the 'pluck' which is the lights, the liver and the heart. The bags take a great deal of washing. They must be washed first in running cold water, then plunged into boiling water and after that, they must be scraped. Take great care of the bag which is to be filled for if it is damaged it is useless. When you are satisfied it is as clean as you can make it, let it soak in cold salted water overnight. The pluck must also be thoroughly washed; you cook it along with the little bag. [/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Boil the pluck and the little bag in a large pot with plenty of water, (leaving the windpipe hanging over the side of the pot as this allows impurities to pass out freely) for about an hour and a half before removing it from the pot and allowing it to cool. Reserve the cooking liquid forlater use.
When cold, start preparing the filling by cutting away the windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince the heart, the lights, and the little bag. It may be that you find that the heart and the king's hood are not boiled enough in the hour and a half, and if so, put them back in the pot and boil until tender. [/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Chop finely one-half pound of beef suet. [/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and then mix all the ingredients - minced lights, grated liver, minced heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper. Make this into a soft consistency with the water in which the pluck,etc. was boiled; then place into the stomach bag. Fill only a little over half full as the mixture swells. Sew up the bag with strong thread and the haggis is now ready for cooking. [/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Use a pot which will easily hold the haggis, and place a plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three hours, pricking occasionally to allow air to escape.
The haggis should be served on a platter without garnish or sauce. [/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Something a little "Simpler"[/size][/font][size 1]
[/size][font "Verdana, Arial, Helvetica, sans-serif"][size 2]For those of you who don't really wish to take the effort to produce the 'real thing', here's another recipe for a "simple haggis".
1/2 lb. liver in a piece 4 oz. chopped suet[/size][/font][size 1]
[/size][font "Verdana, Arial, Helvetica, sans-serif"][size 2]1/2 lb. cooked tripe 4 oz. chopped onion[/size][/font][size 1]
[/size][font "Verdana, Arial, Helvetica, sans-serif"][size 2]4 oz. finely ground oatmeal salt and black pepper[/size][/font][size 1]
[/size][font "Verdana, Arial, Helvetica, sans-serif"][size 2]Boil the liver in a saucepan with just enough water to cover it for 15 minutes (this is just long enough to 'set' it). Grate it or put it through a mincer; mince the cooked tripe also. [/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Mix all the ingredients, seasoning well with the pepper and salt. Make it into a moist dough with some of the water in which the liver was cooked. Boil in a cheesecloth or cotton cloth tied into a bag for 2 hours, or steam in a bowl for 3 hours.[/size][/font][size 1] [/size]
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