|
|
 |
|
|
|
|
|
|
|
Your Source For Perfect Meals.
|
|
|
|
|
|
VEAL.
BBQ VEAL RIBS.
**************
6 lb. veal breast cut into individual ribs
1 bottle rose wine
2 jalapenos, seeded, cut in halves
2 tsp. garlic salt
1 tsp. black pepper
Cut breast into individual ribs and place in flat pan. Pour rose wine all over ribs and place the cut jalapeno halves in liquid. Cover and marinate for 3 days. Remove the ribs from marinade and reserve the liquid. Light up barbecue. Sprinkle garlic salt and black pepper on ribs. Place ribs on barbecue. Sear ribs and then place them on indirect heat, away from the charcoal. Cover grill and allow to smoke basting with marinade frequently. Ribs should smoke for about 1 hour. They will still be slightly pink inside. A great new way to prepare this inexpensive cut of meat.
CROCKPOT GLAZED
BREAST of VEAL.
***************
4 1/2 Lb veal breast
1 can chicken stock
Salt and pepper to taste
Glaze:
1/4 cup crockpot stock
1 tablespoon dry mustard
1 teaspoon poultry seasoning
2 tablespoons light brown sugar
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
3 tablespoons salad oil
1 bay leaf
3 tablespoons cider vinegar
In a large pot sear all sides of veal breast.
Transfer roast to crockpot add chicken stock. Cook for 8 hours on low until tender. Place breast in roasting pan. Mix all other ingredients in bowl to make glaze. Pour glaze over breast and broil until slightly crisp. Slice and plate. Serve with fresh salad or steamed vegetables.
OSO BUCO.
*********
4 T butter
1 1/2 C, finely chopped onions
1/2 C. finely chopped carrots
1/2 C. finely chopped celery
2 tsp. minced garlic
6 to 7 ils. veal shanks each 2 1/2 inch long circumference
Salt
Pepper
Flour
1/2 C. olive oil
1 C. dry white wine
3/4 C. beef or chicken stock
3 C. drained canned whole tomatoes, coarsely chopped
1/2 tsp. basil
1/2 tsp. thyme
2 bay leaves
6 parsley sprigs
3 T finely chopped parsley
1 T grated lemon peel
Heat butter in heavy Dutch oven over medium gas flame. Add onions, carrots, celery and 1/2 of garlic; cook, stirring occasionally 10 to 15 minutes; turn off flame. Sprinkle veal with salt and pepper, coat with flour and shake off excess. Heat 1/2 of the oil in a 10" skillet over a medium flame. Brown veal on all sides, adding oil as needed. Transfer to Dutch oven, standing pieces side by side on top of vegetables. Drain all but 1 tablespoon drippings from skillet; add wine; let boil until reduced to about 1/2 cup. Stir in broth, tomatoes, basil, thyme, bay leafs and parsley sprigs; heat to boiling; pour over veal in Dutch oven. Cover; heat to boil again. Bake in gas oven at 350F. degrees for 1 1/2 hours. To serve, arrange on heated platter. Spoon vegetables and sauce over veal pieces. Sprinkle with parsley, lemon peel and the remaining garlic that have been mixed together.
VEAL IN LEMON CREAM SAUCE.
**************************
1 lb. veal scaloppine
2 T. flour
2 T. olive oil
12 mushrooms, cut in 1/2
1 clove garlic, minced
Salt and pepper to taste
2 T butter
1/4 C. white wine
Juice of 1/2 lemon
1/2 cup heavy cream
Lightly dust veal with flour. Heat oil in skillet over high heat. Saute veal and mushrooms until veal is lightly browned on both sides. Add garlic and saute 1 minute. Season with salt and pepper. Transfer veal to platter. Add butter to the skillet. When melted add wine and lemon juice. Add cream and cook over high heat until sauce begins to thicken. Return veal to skillet and heat. Serve immediately.
VEAL FRANCAISE.
***************
Veal (round cut into 1 1/2" to 2")
Prepared bread crumbs
1/2 C. lemon juice
Flour
Egg
Salt and pepper
Lemon slices
Dust veal in flour. Salt and pepper to taste. Dip in beaten egg, then into prepared crumbs. Fried until golden. Remove veal. Lightly butter frying pan and add 1/2 cup of lemon juice. Simmer 3 to 4 minutes. Pour sauce over veal. Slice lemon, dip in parsley and serve over each veal slice. Recipe applies to chicken and shrimp Française.
VEAL LIMONE.
************
2 tbls. olive oil
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
1 tbls. lemon juice
1/2 c. mushrooms
1/2 c. water
1/2 tsp. boullion
1 tbls. flour
Mix flour, salt and pepper. Set aside. Pound veal and roll in flour mixture and brown. Add flour, lemon juice, water and boullion. Stir and cook covered about 15 minutes.
Recipe submitted by Sandy Hartman
VEAL PAPRIKA.
*************
2 lb. veal shoulder, cubed
3 T. flour
1/4 cup butter
1/4 cup chopped onion
1 cup chicken boullion
3/8 tsp. garlic salt
1/4 tsp. pepper
8 oz. medium egg noodles
1 1/4 T. sesame seeds
2 tsp. paprika
3/4 C. sour cream
Coat veal cubes in flour and brown slowly in 2 Tbls. butter. Add onion; cook, stirring, until onion is tender(3-5 minutes). Add broth, salt, garlic salt and pepper. Bring to a boil, cover; reduce heat; simmer 50 to 60 minutes, or until meat is tender. Meanwhile cook noodles. In remaining butter cook sesame seeds. Drain the noodles; toss with butter and sesame seeds. Keep hot. Blend sour cream and paprika into veal mixture. Heat gently. Serve veal paprika over hot noodles.
VEAL PICCATA.
*************
Veal Medallions-1 pound sliced to1 ounce medallions, each pounded to 1/8" thickness.
Freshly Squeezed Lemon Juice-2 tablespoon.
White Wine-2 cups.
Capers-3 tablespoons, drained.
Fresh Butter-4 tablespoons.
Flour-2 tablespoons.
Parsley-3 tablespoons-freshly chopped.
Salt and Black Pepper- to taste.
Pound the veal to 1/8 " or less thickness. Dredge the veal medallions in the flour and set aside. In a non-stick pan melt 2 tablespoons of the butter. Sautee the veal for 1 minute per side. Add all the other ingredients to the pan and cook on a medium flame for 2 minutes. Allow sauce to reduce until it thickens. Add the additional 2 tablespoons of butter into the pan and stir until it melts completely. Add the veal pieces back into the pan. Cover the pan and allow the ingredients to cook for another 10 minutes. Serve with a light pasta side and your favorite wine.
VEAL MARSALA.
*************
1 1/2 pounds veal scallops, sliced 3/8 inch
thick and pounded to 1/4"
Salt
Freshly ground black pepper
Flour
2 tablespoons butter
3 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup chicken or beef stock
2 tablespoons soft butter
Season the veal with the salt and pepper, then dip in flour and shake off all the excess. In a heavy skillet, melt 2 tablespoons of butter with the 3 tablespoons of olive oil over a medium heat. When the foam subsides, add veal scallops, 3 or 4 at a time, and brown on each side. After browning transfer to platter and keep warm. Pour off most of the fat from the skillet. Add Marsala and 1/4 cup of stock. Bring to a boil, scraping up any browned fragments. Return the veal to the skillet, cover and simmer over low heat for 10 to 15 minutes, turning veal once or twice. To serve, remove veal to heated platter. Add 1/4 cup of stock to skillet and bring to boil. When sauce has reduced considerably, taste it for seasoning. Remove pan from heat and stir in 2 tablespoons of butter and pour sauce over scallops.
VEAL POT ROAST.
***************
3 T. butter
1 pt. sour cream
1/4 C. fresh dill or 2 tsp. dill seed
6 lb. boneless veal roast (use shoulder)
1 pkg. onion soup mix
1 tsp. salt
1/4 tsp. pepper
In Dutch oven- brown veal well on all sides. Combine sour cream and onion mix. Spread over top and sides of roast. Add dill, salt and pepper. Simmer covered 2 1/2 to 3 hours till tender. Serve-pass gravy separately.
VEAL SCALLOPINI WITH PORTOBELLO
MUSHROOMS AND RED PEPPERS.
**************************
8 veal scallops, almost 1.5 lb. total and
1/3 to 1/2 inch thick
all-purpose flour
Salt and freshly ground pepper,
2 Tbs. unsalted butter
4 Tbs. olive oil
1 red bell pepper,
3/4 lb. portobello mushrooms
1/2 cup white wine (2 glasses for me while cooking)
3 oz. thinly sliced prosciutto.
1 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sweet basil
One at a time, place the veal scallops between 2 sheets of plastic wrap and pound gently with a meat tenderizer until 1/4 inch thick. Spread the flour on a plate and season with salt and pepper. Lightly dust the veal scallops, shaking off the excess. In a large fry pan over medium heat, melt the butter with the olive oil. Add the veal and cook, turning once, until browned on both sides, about 6 minutes total. Transfer the veal to a plate. Add the bell pepper and mushrooms to the fry pan and cook, stirring occasionally, until the bell pepper is tender, about 10 minutes. Add the wine and cook, stirring, until the liquid evaporates, about 2 minutes. Stir in the prosciutto and season with salt and pepper. Return the veal to the pan, spooning the vegetables and prosciutto over it, and cook for about 1 minute more. Place on individual plates and sprinkle with the parsley. Serve immediately. Keep everyone happy with plenty of wine.
VEAL SPIEDINI.
**************
1 jat pignoli nuts
1-24 ounce Italian style bread crumbs
5-8 ounce can tomato sauce
1 jar bay leaves
4 eggs,slightly beaten
2 pounds veal, sliced thin in 2" squares
1 cup sugar
Margarine or butter
15 to 20 wooden skewers
Lay veal flat on wax paper. Put a little margarine on each piece of veal. In a frying pan, put a little oil. Add 2 cups of bread crumbs, onion powder and the whole jar of pignoli nuts. Cook slightly. Then add 3 cans of tomato sauce. Cook until slightly pasty. Spoon stuffing mixture onto each veal slice. Open 2 cans of tomato sauce. Spoon a little sauce onto the stuffing. Roll each slice of veal. Put in 2 dishes, 1 cup of sugar and 1 cup of water. Dip each bay leaf into sugar and water. Place stuffed veal on a skewer. Then place a bay leaf on the skewer. Do this at least 5 times per skewer. In two separate bowls, put 4 eggs, beaten and 2 cups seasoned bread crumbs. Dip whole skewer into egg and then bread crumbs. Place each skewer on a cookie sheet lined with aluminum foil. Put some butter on top of the veal. Place in broiler. Cook 5 to 10 minutes on each side, until lightly browned.
VEAL VESUVIO.
*************
4 bone in veal chops (1 1/4" to 1 1/2" thick)
2 large baking potatoes, cut into wedges
1/2 cup extra virgin olive oil
3/4 cup Chardonnay
1/8 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
1 teaspoons fresh rosemary, chopped
1 tablespoons fresh parsley, chopped
1 bulb garlic, chopped
12 oz chicken stock
Trim excess fat from veal chops and season with onion salt, lemon pepper and garlic powder. On a clean and oiled grill, cook over medium heat to brown, until chops are rare, set chops aside in casserole dish. (Note-this can also be done in a medium-hot pan on the stove.) Sauté potato wedges in 1/4 cup of olive oil with small amount of onion salt, oregano and half of the rosemary. When potatoes are lightly brown on all sides, discard olive oil and combine potatoes with veal chops in casserole dish. Using remaining olive oil, lightly sauté remaining rosemary, thyme and 3/4 of garlic bulb. Add Chardonnay and reduce volume by half. Add chicken stock reduce this volume by half. Pour mixture over veal and potatoes and add remaining garlic. Bake in 350 degree oven for 25 to 30 minutes. Garnish with chopped fresh parsley, and serve.
VEAL WITH LEMON AND BUTTER.
***************************
2 eggs
1/2 c. each: milk and freshly grated Romano cheese
1 c. all-purpose flour, divided
12 thin slices veal scalops pounded flat
salt and pepper
6 to 8 Tbsp. Olive oil
Lemon Butter Sauce (recipe follows)
Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of veal first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides. Heat oil in skillet and add veal without overlapping pieces. Brown evenly. Place on platter and drizzle with Lemon Butter Sauce.
Lemon Butter Sauce
2 oz. dry white wine
1 tbsp. fresh lemon juice
4 oz. cold unsalted butter
1(14-ounce) can artichoke hearts, drained and cut in half
Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts.
|
LAMB.
MAD'S LAMB CHOPS.
*****************
For marinade
1/4 cup fresh orange juice
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons peanut oil
1 1/2 teaspoons Cinnamon
1/2 teaspoon dried thyme, crumbled
3 garlic cloves, minced
2 Racks of lamb
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 large shallots, chopped fine
1/4 pound shiitake mushrooms, stems discarded and caps sliced thin
1/4 cup brandy
1/4 cup water
1/3 cup apricot preserves
1/3 cup heavy cream
Make marinade:
In a large bowl stir together marinade ingredients and let stand 15 minutes. Add lamb to marinade, tossing to coat completely. Marinate lamb, covered and chilled, at least 2 hours, or overnight, turning lamb at least once. Remove lamb from marinade Grill 2 minutes on each side. Transfer lamb to a heatproof dish and keep warm in middle of oven.
With a skillet add butter and sauté shallots, stirring, 1 minute. Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water, preserves, and cook, stirring, until combined well. Stir in cream. and simmer 5 minutes serve with lamb and Mad’s mashers
BRAISED LAMB SHANKS.
********************
4 large lamb shanks
4 tablespoons flour
4 tablespoons salad oil
4 garlic cloves, sliced
2 teaspoons salt
1 teaspoon dried oregano
2 bay leaves
2 tablespoons apple cider vinegar
1 cup chicken stock
2 tablespoons lemon juice
4 carrots peel and halved
2 celery stalks
2 medium onions chopped
1/4 teaspoon gravy master
Flour the shanks and brown all sides in oil in a large pot. Place all the other ingredients into the pot with the shanks. Cook on a low flame for 30 minutes covered. Place in a 350F degree oven covered for 1 1/2 hours more. Shanks are done when tender. Remove to a serving platter. Reduce the pan juices until slightly thick. Add gravy master and continue stirring. Delicious.
CURRIED LAMB.
*************
2 cups lamb, cooked
1 onion, chopped
1 large apple, chopped
1 tomato, chopped
1 clove garlic, minced
4 T. butter
1 T. cornstarch
1 T. curry or more
1/2 teaspoon ginger, ground
1/4 teaspoon black pepper
1 cup beef stock
1/4 cup raisins
juice of 1 lemon
toasted almonds
chutney
cooked rice (4 servings)
Cook onion, apple tomato and garlic in butter until soft. Add seasonings and cornstarch slowly (whisk in cornstarch). Add meat, raisins and lemon juice. Serve over cooked rice and garnish with toasted almonds and chutney. Makes 4 servings
GREEK LAMB GYROS.
*****************
Tzatziki
30g Greek-style yoghurt
30g roasted garlic mayo
1 tsp fresh dill, chopped
40g pitted black olives, finely chopped (optional)
100g cucumber, peeled and diced
1 tsp fresh oregano, picked or 2 tsp dried
Salt and pepper
240g roasted, barbecued or chargrilled lamb, thinly sliced
120g red onions, finely chopped
60g fresh baby spinach, washed and well drained
160g tomatoes, cored and diced
Salt and pepper to taste
4 Persian Naan flatbreads or flour tortillas
method
Tzatziki:
Combine all the ingredients in a clean bowl and season to taste. Cover and refrigerate. In a clean bowl, place the sliced lamb, red onion, baby spinach and diced tomato. Add the Tzatziki and toss gently until well combined. Divide the mixture evenly and place in the centre of each flatbread. Fold up Burrito-style. Wrap tightly in sandwich paper or greaseproof. Serve whole or cut diagonally in half. For optimum tenderness, always rest meat in a warm place for several minutes after cooking.
GRILLED BUTTERFLIED
LEG OF LAMB.
************
1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried
1 tablespoon coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)
Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently. Prepare hot coals for grilling. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.
HARVEST LEG OF LAMB.
********************
6 pound whole leg of lamb
6 garlic cloves thinly sliced
2 teaspoons lemon juice
3 tablespoons fresh parsley
2 tablespoons olive oil
1 tablespoon Italian seasoning or dried oregano
1 teaspoon fresh cracked black pepper
With the tip of a knife pierce 1/2 inch slots into the lamb about 1 inch apart. Insert a slice of the garlic into each slot. Brush the lamb with the lemon juice. Combine all the other ingredients together in a small dish. Pat the mixture on to the lamb, cover and refrigerate overnight. Place meat on a rack and roast at 325F. degrees until the thermometer registers 140F. degrees. Remove leg of lamb from the oven and allow to rest for 20 minutes before carving.
HERB BLEND FOR LAMB.
********************
1/2 cup dried rosemary
1/2 cup dried mint, crumbled
1/4 cup dried summer savory
1/8 cup dried thyme
1/8 cup dried marjoram
2 tbsp dried parsley
Combine all ingredients well and store in airtight container. Makes 1 1/2 cups
IRISH LAMB CASSEROLE.
*********************
12 medium red-skinned potatoes, peeled
4 large onions, quartered
3 lbs. of lamb cubes
8 oz. of thick sliced lean bacon, cut in 1/2" pieces
1 teaspoon of dried leaf thyme
3 tablespoons of minced fresh parsley
2 teaspoons of salt
1 teaspoon of pepper
3 cups of beef or lamb broth
1 bay leaf
Preheat oven to 350 degrees. Slice 1/2 of potatoes; layer
in bottom of a deep 3 quart Dutch oven or casserole. Slice onions 1/2 inch thick; layer 1/2 of onions over potatoes. Arrange lamb and bacon over onions; sprinkle with thyme, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover with remaining onions. Arrange remaining whole potatoes over onions; pour broth over potato mixture. Sprinkle with remaining salt and pepper; tuck bay leaf into mixture. Bake, covered, 2 1/2 hours or until meat is very tender and bottom potatoes have cooked down to make a sauce. If made a day ahead, cover and refrigerate. Skim any fat from top and reheat, covered,
in a 350 degree oven about 30 minutes or until heated through. Remove and discard bay leaf.
LEG OF LAMB.
************
5 to 6 pound leg of lamb
1c. water
1Tbsp. butter
1 onion, stuck with 3 whole cloves
1 large carrot, sliced
2 slices of UNpeeled lemon
2 celery ribs, diced
8 to 10 parsley sprigs, chopped
1tsp. crumbled dried basil or oregano
1tsp. salt
1/2tsp. pepper
1c. beef or chicken consomme
1/2c. red wine
1/2c. light or heavy cream
2Tbsp. browned flour (see note at bottom of recipe)
Place the leg of lamb in a roasting pan with the water. Cover and cook over high heat on top of stove until the water evaporates. Uncover, add the butter, and still over high heat brown the meat all over. Remove the lamb from the pan and discard all the accumulated fat from the pan.
In the bottom of the pan place the onion, carrot, lemon slices, celery, parsley and basil or oregano. Stir until well mixed. Place the lamb on top of these vegetables and add salt, pepper and consomme. Cover and simmer over very low heat for 1 1/2 hours. Blend together the wine, cream and browned flour. Pour over lamb. Stir around until well mixed with all the ingredients. Cover and simmer for another 30 minutes. Remove the meat to a hot platter. Strain the gravy and serve it separately. Note; to brown, stir all purpose flour constantly over low heat in a dry heavy skillet until golden brown.
LAMB CHOPS STUFFED.
*******************
4 loin lamb chops
1 1/2 cups fresh spinach
1 tablespoon pine nuts
2 tablespoons Italian flavored breadcrumbs
1/4 teaspoon thyme
olive oil
1/4 cup red wine
1 teaspoon cornstarch
2 tablespoons Feta cheese, crumbled
salt and pepper to taste
Place in a small pot the spinach, pine nuts, cornstarch, breadcrumbs and feta cheese. Stir over low heat until the spinach is cooked. Add thyme, salt and pepper. Cool mixture. Cut a pocket into the lamb chops and stir with the cooled spinach stuffing. Place some olive oil in a pan and cook the lamb filled chops for about 4 minutes per side. Add the wine in and cook chops for an additional few minutes. Plate the lamb chops and pour pan drippings over them
LAMB KABOBS.
************
12 oz. boneless American lamb, leg or shoulder
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. water
I clove garlic, minced
I tsp. dried oregano leaves
1/4 tsp. ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares
In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8 hours, stirring occasionally. Thread lamb, squash and bell pepper onto 4 skewers. Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness. If desired, broil chops 4 inches from heat using the same timing
LAMB PROVENCALE.
*****************
- Daube of Lamb, provence style, with tomatoes and olives, possibly my favourite dish of all
4 lbs. lamb shoulder, boned, trimmed of fat & sinew and cut into cubes (don't forget to make stock with the bones)
3 Tablespoons olive oil
4 onions, sliced
3 Tablespoons flour
1-1/2 cups red wine (use the same wine as you are planning to serve)
1-1/2 cups veal or beef stock
5 cloves garlic, crushed
bouquet garni: 10 parsley stems, 1 thyme sprig, 1 bay leaf tucked into the green part of a leek and tied into a bundle (you can get ready made ones too)
2 lbs. tomatoes, peeled, seeded and chopped
rind of 2 oranges, pared in long thin strips
3/4 cup green olives
3/4 cup black olives
salt & freshly ground pepper
Preheat oven to 325°F. Heat oil in flameproof casserole and brown the lamb, a few pieces at a time, on all sides. Remove meat. Add onions to casserole and sauté until they start to brown. Stir in flour and brown also. Add wine, stock, tomatoes, garlic, bouquet garni, orange rind, salt and pepper. Return lamb to casserole, stir and bring just to a boil. Cover and place in oven. Cook for 1-1/2 to 2 hours or until meat is very tender when pierced with a fork. (During the cooking time, stir the daube occasionally and add more stock if it looks dry).
While the daube is cooking, put the olives in a saucepan of cold water. Place over med-high heat and bring to a boil, then simmer for 3 minutes and drain. Ten minutes before end of cooking, discard bouquet garni and orange rind from the daube. Stir in the olives and taste for seasoning. Serve the daube from the casserole.
LAMB SHANKS WITH
CARAMELIZED ONIONS.
*******************
Lamb Shanks
1 tbsp vegetable oil
6 lamb, shanks
2 onion, chopped
3 cloves garlic, chopped
1 1/2 tsp cinnamon
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
1 pinch hot pepper flakes
4 cup beef stock
1 x 19 oz can tomato, coarsely, chopped
3 large carrot, thickly, sliced
4 zucchini, thickly, sliced
1 x 19 oz can chickpeas, drained, and, rinsed
Caramelized Onions
2 tbsp butter
4 onion, sliced
1 tbsp granulated sugar
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp pepper
1/4 tsp turmeric
1/2 cup raisins
1/4 cup slivered almonds, toasted
Preheat oven to 325 degrees F (160 degrees C). In large heavy saucepan, heat oil over medium-high heat; brown lamb shanks all over, in batches. Transfer to plate. Drain off any fat in pan. Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt, pepper, turmeric and hot pepper flakes to pan; cook, stirring often, for 5 minutes or until softened. Return shanks and any accumulated juices to pan. Add beef stock and tomatoes; bring to boil. Reduce heat, cover and simmer for about 1 1/2 hours or until lamb is just tender. Increase heat to medium. Add carrots, zucchini and chick-peas; simmer, covered, for about 20 minutes or until lamb and vegetables are tender. Strain, reserving liquid; set meat and vegetables aside. Return reserved liquid to pan; boil for about 15 minutes or until reduced to half. Return meat and vegetables to pan; heat through.
Caramelized Onions:
Meanwhile, in large heavy skillet, melt butter over medium heat. Add onions, sugar, cinnamon, ginger, salt, pepper and turmeric; cover and cook, stirring occasionally, for 10 minutes. Add raisins; cook for 10 minutes. Uncover and cook, stirring occasionally, for about 5 minutes or until onions are golden and no liquid remains. Top with caramelized onions; sprinkle with almonds
Serve up with bread or nothing, as it is very it is filling. I usually serve this as an after race meal (I go to the point of adding vegetables and rest the meat while I watch the race).
|
|
|
MOROCCAN LEG OF LAMB.
*********************
1 leg of lamb about 7-8 lbs
1 ½ sticks butter, clarified into ghee
2 teaspoons finely chopped rosemary
Coarse Kosher salt
Ground cumin (freshly roasted and ground)
Pre-heat oven to 375 degrees(or a little lower depending on oven) Prepare clarified butter: In a small sauce pan (preferably clear pyrex one) melt sticks of butter over low heat until the milk solids from the butter settle to the bottom of the pan and separates from the ghee. Carefully drain off or skim with large spoon the yellow liquid (ghee) and discard the residual milk solids. Cool to room temperature and place in jar to refrigerate for future use if desired. This butter or Ghee allows for cooking with butter at a higher heat. Place lamb in roasting pan fat side up (trim off any excess fat if necessary leaving about ¼ inch of fat). Cover with foil and roast for 1 ½ hrs. Remove from oven uncover and baste generously with ghee and rosemary, kosher salt and cumin. Cover again with foil and return to oven. Repeat basting with ghee 3 or more times during next hour. After 3 ½ hrs remove foil, increase heat to 425, cook until skin side is crisp and golden. Remove from oven, let rest for 10 min.
MOROCCAN STYLE ROAST LAMB.
**************************
1 Leg of lamb, 3-31/2 lbs
3 tablespoons butter
2 garlic cloves crushed
1/2 teaspoon cumin seeds
1/4 tsp paprika
pinch of cayenne pepper
salt
fresh cilantro to garnish
Trim the lamb of excess fat and make several shallow diagonal cuts in the meat. Combine the butter, garlic, cumin, paprika, cayenne and salt. Spread over surface of the lamb, pressing the mixture into the slits. Set aside for at least 2 hrs or overnight. Preheat oven to 425 degrees. Place the meat in a large roasting pan and cook for 15 minutes. (be warned: the butter will burn, but the resulting flavor is delicious.) Reduce oven temperature to 350 degrees and continue cooking for 1 1/2-2 hrs, until the meat is well cooked and very tender basting several times with the meat juices. Place the cooked meat on a serving platter and serve immediately. It is customary to pull meat away from the bone with a fork but it can be carved if preferred
MOUSSAKA.
*********
4 large eggplants
1/2 cup olive oil
Salt to taste
Freshly ground Black pepper
4 onions, chopped
6 cloves garlic, chopped
1 can {28 ounce} whole peeled tomatoes
1/4 cup parsley
2 teaspoons cinnamon
2 Tablespoons red wine vinegar
2 pound ground lamb
4 Tablespoons butter, plus extra for baking
4 Tablespoons flour
2 cups milk, scalded
4 eggs
10 Tablespoons breadcrumbs
1 cup grated parmesan cheese
Prick eggplants several times with a fork. on a large baking sheet, roast eggplants in 400 degree oven till soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants into 1/2 -inch pieces.
In a sauce pan heat 1/4 cup olive oil and brown eggplant slices 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt. Prepare tomato sauce in a sauce pan heat 1 Tablespoon olive oil over medium heat add 1 chopped onion and 3 chopped garlic cloves and saute until tender. Add tomatoes and their liquid, squeezing them with your hands into coarse chunks. Add parsley, pepper, oregano, cinnamon and vinegar. Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, approximately 25 minutes. This yields approximately 3-1/2 cups sauce.
Lamb:
Heat 1 Tablespoon of olive oil with onions and garlic over medium heat, saute till tender, 5 minutes. Add lamb and brown well, breaking up pieces with a wooden spoon. Add wine, bring to a boil and cook till wine has nearly evaporated. Season meat with essence and nutmeg, and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat to a simmer 1 hour.
Prepare bechamel:
In a saucepan melt over medium - low heat and gradually whisk in flour. Cook 1 minute, whisking constantly, but Do Not let roux brown. Slowly whisk in warm milk. Bring to a slow boil, whisking constantly, then reduce heat to barely simmering and cook 25 minutes, stirring frequently, till smooth and thickened. Season with salt & pepper and nutmeg. let cool slightly.
In a bowl, beat eggs and whisk in a spoonful of sauce to warm. Whisk in remaining sauce in a thin stream and adjust seasoning, if needed. preheat oven to 350 degrees.
Assemble Moussaka:
In a large baking dish {18x 18x3 -inches} sprinkle 2 Tablespoons breadcrumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible and spread over eggplant, top with half of Parmesan and remaining breadcrumbs in even layers. Dot top generously with butter. bake 45 minutes till bubbly and top is well browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if desired.
OREGANO LAMB.
*************
500g lamb loin
2 cloves garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon olive oil
2 tablespoons fresh oregano, chopped
1 cup couscous
500ml reduced salt chicken stock
400g can chickpeas, rinsed and drained
200g cherry tomatoes, halved
2 cups fresh flat leaf parsley, roughly chopped
1 cup raisins
2 oranges, cut into segments
Here's how
1. Trim the lamb loin of all excess fat and sinew. Put the garlic, cinnamon, allspice, lemon juice, honey, olive oil and oregano in a jug and whisk to combine. Pour over the lamb, cover and marinate in the refrigerator for 4 hours or overnight.
2. Put the couscous in a bowl. Bring the chicken stock to the boil and pour over the couscous. Allow to stand for 10 minutes or until all the liquid is absorbed.
3. Lightly oil a chargrill or barbecue and cook the marinated lamb loin over a medium high heat for about 10 minutes or until medium rare. Allow to stand for 5 minutes before slicing.
4. Fold the lamb, chickpeas, tomatoes, parsley, raisins and oranges through the salad and serve.
ROAST LEG OF LAMB.
******************
Plain and simple, my favorite lamb recipe.
1-3 lb leg young lamb
Salt and ground black pepper
3 cloves garlic, peeled and sliced
1 tsp. dried rosemary
1 oz. butter
Rub the joint with salt and pepper and tuck pieces of rosemary and garlic under the skin and round the bone. Stand for 1 hour. Roast with the butter, in a moderate oven(350F. degrees) for 1 1/2 hours, basting occasionally.
SLOW BRAISED LAMB SHANKS.
*************************
This is comfort food at its best - tender braised lamb shanks cooked until the lamb is literally falling off the bone and with copious amounts of delicious tasty sauce.
Serve with good bread for dunking - or mashed potatoes and a green vegetable such as savoy cabbage or broccoli.
ingredients
2 tbsp olive oil
4 large lamb shanks
3 garlic cloves, peeled, chopped
1 large onion, peeled, chopped
500g / 1 lb 2 oz large carrots, peeled, cut into large chunks
1 x 400g can of chopped tomatoes
2 thick sprigs of rosemary
250ml / 9 fl oz hot lamb stock
100 ml / 31/2 fl oz red wine
2 level tbsp runny honey
Heat the oil in a large ovenproof casserole and brown the shanks all over, on the hob. If they are really large, you might need to do this in 2 batches. Remove with a slotted spoon and add the garlic, onion and carrots. Gently fry for about 10 minutes. Add the canned tomatoes, rosemary, lamb stock, wine, salt and pepper, bring to the boil then
return the meat to the pan. Season the meat, then drizzle the honey over the shanks. Cover tightly and place in a preheated oven (150C/300F/Gas 2) for 3 1/2 - 4 hours, or until the meat is falling off the bone. Check seasoning and serve with mashed potatoes and a green vegetable.
SOUVLAKI.
*********
Marinade:
¼ Cup fresh lemon juice
3 Tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly ground pepper
1 Tablespoon plus 1 Teaspoon fresh oregano, chopped
2 Teaspoons minced fresh garlic
¼ cup grated onion
2 pounds lamb shoulder, cut into 1 1/2-inch strips
Put lamb into non-reactive bowl. Mix together all marinade ingredients and pour over meat. Marinade at least 2 hours or overnight. Put meat on skewers and grill on outdoor grill until done
Serve with Tzatziki (cucumber sauce)
Tzatziki:
2 cups sour cream
½ English cucumber, seeded and finely chopped
1 teaspoon salt
2 garlic cloves (minced)
3 Tablespoons Olive Oil
Lemon Juice to taste
Mix all ingredients well and refrigerate for at least 2 hours or until serving time.
SPICY ORANGE LAMB STIR-FRY.
***************************
1 pound lamb cutlets
¼ cup water
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
½ teaspoon crushed pepper
2 teaspoons cornstarch
Vegetable cooking spray
1 teaspoon vegetable oil
1 can drained water chestnuts, eight ounces
1 medium sweet red pepper, seeded and cubed
4 green onions cut into 1 inch pieces
1 tablespoon grated orange rind
1 teaspoon fresh gingerroot, minced
2 cups hot cooked rice, cooked without salt or fat
Trim fat from cutlets; cut into thin strips; set aside.
Combine next five ingredients in a large bowl. Add cutlet strips; cover and let stand for 20 minutes. Drain strips, reserving marinade. Combine marinade with cornstarch; stir until smooth; set aside. Coat a wok or skillet with cooking spray; add oil. Heat to medium-high; add strips and stir-fry for 5 minutes. Remove strips; set aside.
Add water chestnuts and next four ingredients to wok; stir-fry for 1 minute. Add the reserved marinade. Cook, stirring constantly until thickened. Serve over rice.
SUCCULENY ROAST LEG OF LAMB.
****************************
5- to 7-lb. leg of lamb
fresh garlic
1 tbs. rosemary
salt and pepper
small amount of oil or butter
Make 4 or 5 slits in lamb with knife. Insert slices of garlic and rosemary into slits. Sprinkle lamb with salt and pepper. Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer in thickest part of lamb. Do not add water. Baste several times with oil or butter throughout cooking. Roast uncovered in 325° oven until thermometer registers 170°, about 2 1/2 hours for a 5-pound roast, 3 1/2 hours for a 7-pound roast. Hint: Allow roast to sit 10-20 minutes for easier carving.
YOGURT MARINATED
LEG OF LAMB.
************
2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days. Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is. Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
|
|
|
