Recipes

Midwest Shetland Sheep Breeders Associaton

Recipes

Click on the link for the recipe you would like to try:

Scottish Haggis - David Ryl, Ryl Shetlands
Mediterranean Leg of Lamb - David Ryl, Ryl Shetlands
Yorkshire Pudding , David Ryl, Ryl Shetlands
Sheep's Head Soup - David Ryl, Ryl Shetlands
Shanghai Duck (or Goose) , Becky Utecht, River Oak Shetlands
Lamb Pasties - David Ryl, Ryl Shetlands
Goebel Grilled Leg-O-Lamb - Kate Goebel, Crestwood Farm
Tuscan Rolled Roast - Gemma's Homestyle Italian Cooking
Mutton Kabob (Botee Kabob) - Patricia McDuffey
Lamb Kabob (Parsi Appetizers) - Patricia McDuffey
Moroccan Spiced Lamb and Rice Meatballs - Patricia McDuffey
Lemony Lamb Chops with Asparagus - Patricia McDuffey
Roast leg of Spring Lamb
Roasted Leg of Lamb with Fig Jam
Scrambled Eggs with Roasted Green Chiles and Corn
Dudley's Selle D'Agneau Duxelleen Feuillete - Dining In Denver by Jaydee Boat
Ng Heung Yeung Yook - Essentials Asian Cuisine Corinne Trang
Citrus-Scented Lamb Stew - Anissa Helou
Grilled Lamb Chops with Mediterranean Seasonings - Eating Well Summer 2003
Heartland Lamb Stew - Mary Dee's Quick & Tasty Recipes April 2002

Scottish Haggis - Traditional , David Ryl

First we kill ourselves a sheep not a lamb because the stomach has to be large enough to be forced with all kinds of goodies, (this would be an appropriate moment for saliva to begin involuntarily escaping and running down our bottom jaw!!),after separating the abomasum / omasum from the rumen, which is discarded or saved for braised tripe, (yum,yum) we turn the stomach inside out and thoroughly scrub it clean. After cleaning is finished, and depending upon the region in which you live, the stomach is either tied off on one end, or is turned right side out again and tied off.

I personally prefer the second method. Leave the stomach to one side and return to the viscera from the slaughtered sheep. Take the heart, liver, kidneys and in some regions both the rumen and lungs, and chop quite fine, if your using the rumen your going to be doing a lot of scrubbing clean before the chopping, in some area's of Scotland the lungs are not used, mainly in the south.

After everything is chopped you could use a grinder and pass everything through twice if you prefer a coarser texture just do the chopping. Prior to the chopping or grinding, sprinkle everything with a tablespoon and a half of coarse sea salt, kosher salt would work, and approximately one table spoon of ground pepper. If you're using white pepper make it three quarters. Add half a pound each of flaked rolled oats and cooked barley.

At this point the cleaned stomach would be stuffed to approximately seven eighths full leaving room for expansion and then tied off. The haggis is then placed in a simmering bath of broth and cooked for typically two hours, it could be a longer or shorter cooking time depending on the size. After cooking it is carefully removed placed on a serving plate brought to table and served with mashed tatties and neeps, (that's mashed potatoes and turnips to the uninitiated), the rendering of the baird's 'Ode to a Haggis', and a wee dram is reserved for Hogmannay, although, personally, I am willing to drink Scotch any time!!!

Small note, This recipe is historically accurate, however today, herbs typically thyme and marjoram are also added to the contents, to include or exclude is up to you. I would recommend a tablespoon of each to the contents if its fresh, half as much.

Mediterranean Leg of Lamb - David Ryl,
Typically a Shetland leg is 5lbs give or take. Cooking time is for me one and a half
hours at 375F. The leg is covered with aluminum for the first hour then uncovered and finished. Salt and coarse pepper sprinkled over before cooking will produce a nice finish. In the Mediterranean, they make small incisions all over and insert slivers of garlic, the leg is typically marinated in virgin olive oil and lemon juice. If you don't have a roasting rack that will hold the leg off the surface of the pan, here's a method that works for me.

Take five medium potatoes and cut the bottom and top of them so they all stand flat. Place them in the pan so that when you place the leg on them there is still an air space beneath, this will allow the hot air to move evenly round the meat.

Serve with roast potatoes and Yorkshire pudding.

Yorkshire Pudding , David Ryl,
Makes 15

8oz of flour
2 eggs
pinch of salt
5oz milk

Method: Beat the eggs salt and milk together stir into flour, mix to an even smooth batter. In the bottom of muffin tins put a tsp of lard, or fat off the roast, or oil. Place in oven and get really smoking hot. Divide batter evenly in the tin and return to 400F oven and cook for 25 mins. approx.

Sheep's Head Soup - David Ryl,

1 skinned sheep's head, ears removed
2 Carrots chopped
1 Turnip chopped
4 Potato's peeled and sliced
I lb. Barley
Salt and pepper

Method: Rub sheep's head all over with salt and let stand for 1 hour, place sheep's head in 2 gallon soup pot. Cover with cold water and let stand overnight.
Drain, recover with water and bring to a boil reduce to a simmer and cook for two hours.
Add barley, cook for further hour.
Add vegetables continue cooking until vegetables are cooked through.
Season to taste.
Remove head, and take off any meat that has not already fallen off the bone. Return meat to broth then ladle into bowls and serve.

Often served with lava bread, similar to Irish soda bread but whose main ingredient is seaweed.

Shanghai Duck (or Goose) - from Becky Utecht, who got it from Brian Decker of Western Washington on the dom_bird poultry list in 1999.

Great for mature wild or domestic waterfowl, but too overpowering for chicken or pheasant. This recipe will turn those unwanted, obnoxious extra drakes and ganders into your favorite Sunday dinner!

In a covered roasting pan in the oven at 350º or in a covered pot on the stovetop set to simmer, place:
1 duck or goose (I double sauce recipe for a large goose)
1/2 C sugar
3/4 C Soy Sauce
2 C water
1 large onion, chopped
2 garlic cloves, chopped fine
1 pinch of ground cloves

Simmer or bake 1-3 hours until the bird starts to fall off the bones. If the sauce gets to thick, add more water. Start with the bird on its back and turn onto breast when about half done.
To serve, separate the grease from the sauce in the pan and thicken with corn starch. Use the sauce for dipping the meat or as a topping for the rice that goes well with this dish.

Lamb Pasties - David Ryl, Ryl Shetlands

Ingredients:
1LB of your favorite short crust pastry
3/4LB lamb shank or shoulder - off the bone
Small can of crushed tomatoes
I/2 green onion chopped fine
I/2 red pepper chopped fine
4 garlic cloves peeled and chopped
1 Tbsp Balsamic vinegar (optional)
1/2 tsp salt
1 tsp coarse black pepper
1 tsp marjoram
1tsp rosemary
2LB cooked potatoes, mashed and whipped

METHOD: Brown the meat in a sauté pan and then place in a Dutch oven with the rest of the ingredients cover and cook at 350F for about three hours. After two hours remove the lid and continue cooking at 325F to reduce any excessive liquid. Allow to cool, remove from the oven and drain any excess liquids . The meat should flake easily. Flake all of it and combine with the potato. Season to taste.
Divide the pastry into four pieces, roll each one out into a nine inch circle, use an inverted pie dish as a guide. Brush egg wash around the perimeter, and into the center place a quarter of the lamb/potato mixture. Starting at the nine and three o'clock points on the circle, bring them up till they meet then crimp the edge as it joins until you have what looks like a calzone sitting up instead of lying down. Place on baking sheet, brush the sides with egg wash and bake at 375F for forty minutes. Enjoy and think of me.

Goebel Grilled Leg-O-Lamb - Kate Goebel, Crestwood Farm

Leg-O-Lamb prep: With a sharp paring knife cut tiny little slits all over the leg of lamb and insert fresh, peeled, slightly smashed garlic cloves into the slits. If you like garlic as I do, the more the better.
Place prepared leg of lamb into a ziplock freezer bag.

Marinade:
4 Lemons
2 tbsp. Garlic Salt
5 tbsp. Extra Virgin Olive Oil
4 tbsp. Rosemary (fresh chopped if you have it, dried is OK too)
Squeeze all lemons into a bowl, add garlic salt, olive oil and dried *rosemary. Allow to sit for an hour so flavors blend. Pour over prepared leg of lamb, in the ziplock freezer bag.

* If you are using fresh rosemary, chop and set aside. Add the fresh rosemary after pouring the prepared marinade on the leg of lamb in the freezer bag.

Marinate in the frig for at least 3 hours, overnight is better.

Grill over CHARCOAL for the best flavor. Grill over medium heat, with grill cover on tight, with little to moderate air flow, for one and a half hours, turning it over a couple times...or until the inserted garlic is soft.

You can also grill until the outside it generally well seared, and then finish in a low temp oven for a two to three hour slow cook (325 degrees) on a large cookie sheet, covered in foil... makes for a really tender leg of lamb.

TUSCAN ROLLED ROAST - Gemma's Homestyle Italian Cooking March 2004
10 TO 12 Servings

5 garlic cloves, minced
2 large onions, chopped
2 ounces chopped dried porcini mushrooms
2 cups warm water
3 tablespoons chopped fresh oregano
12 pieces sun-dried tomatoes in oil, sliced
1 teaspoon cracked pepper
1 cup Italian-style breadcrumbs
1-1/2 cups white wine, divided
8 ounces shredded Jarlsberg Lite cheese
1 (5 pound) butterflied leg of lamb
1-1/2 cups chicken broth
Radish rosettes
Fresh basil

Coat a large skillet with nonstick cooking spray. Saute the garlic until golden; add onions and saute until transparent. Soften the mushrooms in 2 cups warm water; drain. In a large bowl, mix the oregano, mushrooms, sun-dried tomatoes, cracked pepper and breadcrumbs. Add onion mixture, 1/2 cup wine and Jarlsberg cheese. Preheat the oven to 400*F. Layout the meat
and secure openings with toothpicks. Arrange filling on meat and close up in "log" shape with grain of meat running length- wise. Secure with wooden picks. Tie with heavy kitchen string at 1-inch intervals.

Coat used skillet with additional cooking spray. Brown meat on all sides on medium high heat for about 10 to 12 minutes. Pour on the broth and remaining wine. Bring to a boil; cover and bake at 400*F for about 30 minutes. Reduce heat to 350*F and bake for an additional hour, or until a meat thermometer reads 135*F. Transfer lamb from the pan to an ovenproof serving platter; allow to rest. Meanwhile, pour juices into a flat pan and place in freezer for 20 to 30 minutes, so that fat can be easily skimmed off. Return defatted juices to roasting skillet and boil to reduce by half. After the roast has cooled somewhat, carefully remove strings and picks. Top with reserved sun-dried tomatoes and Jarlsberg cheese. Broil briefly to melt cheese. Garnish with radish rosettes and fresh basil. Serve immediately overtop hot fusilli pasta.

Note: Hydrate non-oil-packed sun- dried tomatoes by simmering them, covered, in white wine and thyme until tender. For well done Iamb, place the thermometer in filling and cook an extra 30 minutes, or until temperature reads 135*F.

Back to Top

Mutton Kebab (Botee Kebab) - Patricia McDuffy
Grilled tender mutton that has a delicious thin crisp layer.

1/4 tsp ground nutmeg (each ground nutmeg, cinnamon, cloves and cardamom)
2 tbsp desiccated coconut
1 large onion (roughly chopped)
1/2 tsp ground black pepper (coarsely ground black pepper)
1 tsp poppy seeds
2 clove garlic (peeled)
1 tsp fresh ginger (freshly chopped or prepared minced ginger)
1 lbs mutton
1/2 cups yogurt

1. Trim mutton of excess fat but leave a thin layer, for it gives a
delicious crisp layer when grilled.
2. Cut meat into bite-size cubes. For Eastern cooking, meat is cut smaller than it is for Western-style kebabs.
3. For one thing the flavors penetrate better; for another no knives are used at the table.
4. Toast the coconut in a dry frying pan over medium heat, stirring constantly, until it is a golden brown color.
5. Set aside to cool.
6. Put onion, garlic and ginger into container of electric blender and grind to a smooth puree.
7. Add spices, toasted coconut, poppy seeds and yogurt and blend again for 1 minute or until coconut is finely ground.
8. Pour over the pieces of meat in a bowl and rub well into the meat so that every piece is well covered with the spice marinade.
9. Cover and leave in the refrigerator overnight or at room temperature for 2 hours.
10. Thread the pieces on bamboo skewers and cook under preheated grill or over glowing coals until brown.
11. Serve with chapattis, parathas or rice, accompanied by onion sambal or other salad type of relish.

Back to Top

Lamb Kabobs (Parsi Appetizers) - Patricia McDuffy
Serves: 8-10. Makes about 40 balls.

1/2 tsp turmeric
1/3 teaspoon ground coriander seeds
1/2 tsp cumin seeds
1 tsp south Indian sambar powder (do not use Madras curry powder as it is not the same thing)
1-1/2 tsp salt
1 onion (fresh medium onion, peeled and chopped very fine or use prepared onion)
2/3 teaspoon ground cumin seeds
1 tsp dried mint leaves
2 garlic cloves (peeled and cut in half)
1 egg (beaten)
1 potato (small potato, boiled, peeled and mashed)
1 inch ginger root (peel and cut into chunks)
1-1/4 lbs ground lamb
1/2 cups coriander leaves (chopped and soaked)
6 green chilies (remove stems and cut into chunks)

1. Preheat oven to 350 degrees. In a large bowl, mix lamb, onion, 1/3 teaspoon ground coriander seeds, 2/3 teaspoon ground cumin seeds (1tablespoon)(dana-jeera), potato, salt, turmeric, cumin seeds, sambar powder, egg.
2. Now, make a paste with the ginger root, mint leaves, coriander leaves, garlic, and green chilies.
3. Mix this paste with the other ingredients in the bowl. Be sure to mix very well.
4. Now, using a teaspoon, scoop a mound of this mixture into your hands and shape into a walnut-sized ball.
5. Put the kabobs onto a jelly roll pan (cookie sheet with walls) and bake in a 350 degree oven for 35 minutes.
6. Remove kabobs to a serving platter.
7. You may want to arrange these on a bed of leaf two halves.
8. On a plate or ornate small platter, break up these half rings and make a pile.
9. Sprinkle the pile with lemon juice, coriander leaves and lemon wedges.
10. Serve coriander chutney and ketchup on the side as well.

Moroccan Spiced Lamb and Rice Meatballs - Patricia McDuffy
6 Servings

1/2 cup medium-grain rice, such as arborio
2 medium onions, 1 quartered and 1 thinly sliced
1 cup cilantro leaves, plus 1/4 cup finely chopped cilantro
1/4 cup mint leaves
1 teaspoon ground cumin
1 teaspoon sweet paprika
Scant 1/2 teaspoon ground allspice
Scant 1/2 teaspoon cayenne pepper
Scant 1/2 teaspoon ras el hanout (optional; see Note)
Kosher salt
1 1/2 pounds lean ground lamb
4 1/2 cups water
4 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
1/4 teaspoon crushed red pepper
Pinch of saffron threads, crumbled
2 tablespoons fresh lemon juice

1. In a small bowl, soak the rice in water for 15 minutes. Drain in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
2. In a food processor, pulse the quartered onion with the cup of cilantro leaves and the mint, cumin, paprika, allspice, cayenne, ras el hanout and 1 1/2 tablespoons of salt until pureed. Scrape the puree into a large bowl and mix in the ground lamb and rice.
3. Line a large baking sheet with plastic wrap. Using lightly moistened hands, roll rounded tablespoons of the meat mixture into 1 1/2-inch balls and transfer them to the baking sheet.
4. Pour the 4 1/2 cups of water into a large, deep skillet. Add the sliced onion, butter, parsley, crushed red pepper and saffron to the skillet and bring to a boil. Remove from the heat and add the meatballs; they will not fit in a single layer. Cover with a tight-fitting lid and cook over moderately low heat until the meatballs are cooked and the rice is tender, about 20 minutes. Stir gently once or twice halfway through.
5. Using a slotted spoon, transfer the meatballs to a large platter. Strain the cooking liquid into a bowl and skim off as much fat as possible. Return the cooking liquid to the skillet and boil over high heat until thickened, about 10 minutes.
6. Return the meatballs to the sauce and simmer over moderate heat until heated through, about 2 minutes. Stir in the chopped cilantro and the lemon juice, season with salt and serve.

MAKE AHEAD: The meatballs can be refrigerated in their sauce overnight. Serve with Pita bread.

Lemony Lamb Chops with Asparagus - Patricia McDuffy
4 Servings

1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup fresh lemon juice
8 lamb loin chops, cut about 1 inch thick (2 1/4 pounds)
Salt and freshly ground pepper
1/2 pound pencil-thin asparagus, cut on the diagonal into 1/2-inch lengths
Two 5-ounce bunches of arugula, trimmed
2 ounces Parmesan cheese, thinly shaved (2/3 cup)

1. Preheat the oven to 400*. In a small bowl, combine 1/4 cup of the olive oil with the lemon juice. Pour half of the mixture over the lamb chops and let stand for 10 minutes.
2. Heat a large skillet until hot to the touch. Add the remaining 1 tablespoon of olive oil. Drain the lamb chops and season with salt and pepper. Add the lamb chops to the skillet and cook them over moderately high heat, turning once, until lightly browned, about 5 minutes. Transfer the lamb chops to a baking pan and roast them for 7 minutes for medium meat. Transfer the lamb chops to plates and keep warm.
3. Pour off all but 1 tablespoon of the fat from the skillet. Add the
asparagus and cook over moderately high heat until crisp-tender, about 2 minutes. Add the arugula and cook just until barely wilted, about 1 minute. Add the remaining half of the lemon and olive oil mixture along with any accumulated juices from the lamb and bring to a simmer. Season the vegetables with salt and pepper and transfer them to the plates with the lamb. Scatter the Parmesan over the lamb and vegetables and serve.

Jamie Samford

Roast leg of Spring Lamb

1 lamb leg
1 1/2 cups olive oil
1/4 cup each of chopped mint, rosemary, thyme and sage
1/4 cup chopped garlic
Kosher salt and black pepper to taste
1/2 bottle red wine

Mix chopped herbs, garlic red wine and olive oil.
Marinate lamb leg overnight in refrigerator.
Remove lamb from wine and place in a roasting pan reserving herbs.
Coat lamb with herbs and season with salt and pepper.
Roast at 350 degrees for approximately 1 1/2 hours.

Roasted Leg of Lamb with Fig Jam
Makes 8 servings

1 trimmed whole leg of lamb (about 7 pounds) or boned, rolled, and tied
(about 5 pounds)
50 cloves roasted garlic, jarred or fresh
2 tablespoons olive oil
2 tablespoons crushed dried rosemary
Salt and black pepper to taste
1 jar (8 ounces) fig preserves
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

With a small, sharp knife, make slits in the meaty sections of the lamb every 2 inches, about 25 in total, and insert a clove of the roasted garlic in each slit. Rub the surface of the lamb with the oil and sprinkle with 4 teaspoons of the rosemary, salt, and pepper. Place the Iamb, fat side up, on a rack in a roasting pan and let sit at room temperature for 1 hour. In the meantime, preheat the oven to 500*F.

Roast the lamb for 45 minutes, or until a meat thermometer inserted in the thickest section (without touching any bone) registers 140*F for rare or 150*F for medium. While the Iamb roasts, mash the remaining 25 cloves of roasted garlic with the back of a fork. Make the jam by combining the garlic with the fig preserves, vinegar, the remaining rosemary, and Worcestershire sauce. When the lamb has finished roasting, remove it from the oven and brush it with the fig jam. Let the lamb sit for 10 to 15 minutes, then carve it and serve.

Scrambled Eggs with Roasted Green Chiles and Corn
Makes 4 breakfast burritos

6 long green chiles
1 ear sweet corn, cooked or raw
6 large market eggs
sea salt
2 tbsp. unsalted butter
1/2 cup goat of Cheddar cheese
4 large tortillas, whole wheat if possible

Roast the chiles, then remove the stems and seeds from the chiles and chop them coarsely.

Slice the kernels off from the corn. Break up the eggs in a bowl with a fork and season with 1/2 tsp. salt.

Melt the butter in an 8" nonstick pan. When sizzling add the corn and chile and stir long enough to warm them up. (If the corn was raw, cook for at a least a min.) Add the eggs and cheese, lower the heat, and cook, stirring gently, until the eggs are set.

Meanwhile, warm the tortillas in the oven or in a wide skillet. Serve them with the eggs.

Dudley's Selle D'Agneau Duxelleen Feuillete - Dining In Denver by Jaydee Boat
The double loin when boned produces 2 boneless trimmed loins, 2 tenderloins, and 2 flaps with most of the fat removed. The stock should be made a day ahead.

1 (6 to 8-pound) double loin of lamb, boned (reserve bones)
3 large onions
3 carrots, chopped
2 stalks celery, chopped
3 quarts water
1 bay leaf
1 teaspoon thyme
1 teaspoon whole peppercorns
6 sprigs parsley
3 cups red wine
1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary
1/2 teaspoon dried thyme or
1 teaspoon fresh thyme
Salt and pepper
1 pound fresh spinach, washed, dried and finely chopped
1/2 pound fresh mushrooms, diced
3 tablespoons unsalted butter
2 sheets puff pastry, 10" by 15", 1/8" thick
1 large egg, beaten

1. Chop 2 onions. Brown the lamb bones and trimmings, chopped onions, carrots and celery in broiler until brown on all sides, about 15 minutes.
2. Combine in a stockpot with water, bay leaf, thyme, peppercorns and parsley. Simmer for 4 to 6 hours. Strain and refrigerate stock overnight.
3. Remove surface fat from stock. Bring stock to a boil over high heat and reduce to 3 cups.
4. Combine reduced stock, wine, rosemary and thyme and bring to a boil. Reduce over high heat to 2 cups. Taste and correct seasoning with salt and pepper. Reserve.
5. Brown the outside of loins and flaps very quickly in a saute pan over high heat to seal in juices.
6. Mince remaining onion. Saute spinach., mushrooms and minced onion in butter until all moisture has evaporated.
7. Preheat oven to 400*.
8. Place 1 loin seared side down on 1 sheet of puff pastry. Spread with a quarter of the spinach filling, top with a tenderloin, and spread with another quarter of the filling. Top this with the flap, seared side up. Wrap the meat in puff pastry, roll up and tuck in edges, sealing with beaten egg.
Brush entire pastry with beaten egg and place on greased baking sheet.
9. Repeat process with second loin, using remaining niat, filling and pastry.
10. Bake lamb in preheated oven for 40 minutes. Remove from oven and let rest 5 minutes.
11.. Remove end slices of pastry. Slice each loin into 6 slices. Pour 1/4 cup warm sauce on each of 6 warm plates. Top each with 2 slices of lamb.

This treatment is almost like a jelly roll.

Ng Heung Yeung Yook - Double-Cooked Five-Spice Lamb
Serves 4 TO 6

This five-spice flavored lamb recipe is Mongol-northern Chinese in origin. The wonderful spices-star anise, cassia bark, Szechwan peppercorns, fennel, and cloves, among others-are a perfect complement to the strong-tasting meat. A generous amount of ginger is included to aid digestion. In this recipe, lamb breast is marinated overnight, boiled, then deep-fried, a process that both flavors and tenderizes the meat.

1/4 cup Chinese light Soy sauce
2 tablespoons Chinese dark think Soy sauce
1 tablespoon Five-spice powder
2 tsp granulated sugar
3 to 4 pounds lamb breasts
12 ounces fresh ginger, thinly sliced lengthwise
5 scallions, trimmed and halved
1 large yellow onion, peeled
1 pound daikon, peeled and cut into one inch thick rounds
3 carrots, peeled and halved
vegetable oil for deep-frying
4 to 6 sprigs cilantro

1. Whisk together the light and dark soy sauces, five-spice powder, and sugar in a bowl until the sugar is completely dissolved. Rub the marinade on both sides of the lamb breasts and refrigerate, covered, for at least 12 hours or overnight.

2. Place the meat in a pot and add the ginger, scallions, onion, daikon, and carrots. Cover with water to about an inch above the ingredients and bring to a boil over high heat. Reduce the heat to medium-low and gently boil until the meat is fork-tender, 1 to 1 1/2 hours. Use tongs to retrieve the
lamb breasts and place them on a cutting board. Separate each rib with a cleaver or knife. Place the ribs in a colander set over a plate to drain the meat completely.

3. Heat enough oil for deep-frying over medium heat. When the temperature reaches 360* to 375*, deep-fry the lamb pieces until crisp all around, about 3 minutes. Serve hot, garnished with cilantro.

Essentials of Asian Cuisine by Corinne Trang

Citrus-Scented Lamb Stew - Anissa Helou
6 Servings

4 tablespoons unsalted butter
1 1/4 pounds lean boneless lamb shoulder, cut into 1-inch pieces
Kosher salt and freshly ground pepper
3 medium carrots, thinly sliced
1 medium onion, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
One 3-inch strip of lemon zest
One 3-inch strip of orange zest
One 28-ounce can diced Italian tomatoes, drained
3/4 cup chicken stock
1 package (10 ounces) frozen baby peas (2 cups)

1. Melt the butter in a medium enameled cast-iron casserole. Season the lamb with salt and pepper.
Add the meat to the casserole and cook over moderately high heat until browned all over, about 10 minutes. Using a slotted spoon, transfer the meat to a large plate.

2. Add the carrots and onion to the casserole and cook over moderate heat until just softened, about 10 minutes. Return the meat to the casserole. Add the cinnamon, allspice, lemon and orange zests and a generous pinch of pepper and cook, stirring, until fragrant. Add the tomatoes and stock and bring the stew to a boil.

3. Partially cover the stew and cook over moderate heat until the meat is just tender, 40 minutes. Stir in the peas and cook uncovered until the meat is very tender and the sauce thickens slightly, about 10 minutes longer. Discard the lemon and orange zests and serve.

MAKE AHEAD The stew can be refrigerated for up to 4 days.

Back to Top

Grilled Lamb Chops with Mediterranean Seasonings - Eating Well Summer 2003
Prep time: 15 minutes
Start to finish: 1 hour 25 minutes (including 1 hour marinating time)

4 cloves garlic, crushed and peeled
1/2 teaspoon coarse sea salt or kosher salt
1/2 teaspoon black peppercorns or 3/4 teaspoon coarsely ground pepper
2 tablespoons dried thyme
2 tablespoons dried oregano, preferably Greek
1/4 cup fresh lemon juice
1/4 cup olive oil
8 4-ounce rib or loin lamb chops, trimmed
1 lemon, cut into wedges

1. Using a mortar and pestle, pound garlic, salt, peppercorns, thyme and oregano until pulverized. (Alternatively; mash garlic and salt into a paste on a cutting board with the side of a chef's knife. Add ground pepper; thyme and oregano; continue mashing until well blended.

2. Transfer the mixture to a shallow glass dish. Stir in lemon juice and oil. Add Iamb chops and turn to coat. Cover and marinate in the refrigerator for at least 1 hour or for up to 12 hours.

3. Heat grill to medium-high.

4. Grill chops until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Serve with lemon wedges.

8 servings... per serving: 134 calories, 8g total fal, 40mg cholesterol, 2g. carborhydrate, 13g protein, 1g fiber, 132mg sodium

Back to Top

Hearthland Lamb Stew - Mary Dee's Quick & Tasty Recipes April 2002

1 to 1-1/2 pounds lamb shoulder, cut into 1-1/2-inch pieces
3 tablespoons vegetable oil
1/4 cup flour
1 tablespoon sugar
2 teaspoons salt
1 teaspoon pepper
1 can (16 ounces) whole tomatoes
2 medium onions, quartered
1 garlic clove, minced 3 whole cloves
1/4 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
1 small bay leaf, crushed
2 cups water
6 medium potatoes,
quartered
3 carrots, cut in thick slices
6 medium turnips, quartered
1 package (10 ounces) frozen green beans

In an oven-proof Dutch oven, brown Iamb in oil. Remove lamb and drain drippings. Return to Dutch oven. In a small bowl or cup, mix together flour, sugar, salt and pepper. Sprinkle over Iamb; stir well. Add tomatoes, onion, garlic, cloves, rosemary, bay leaf and water. Cover; bake in preheated 350*F oven for 30
minutes.
Add potatoes, carrots and turnips. Bake covered for another 30 minutes. Correct the seasonings, if necessary; add beans and bake 30 minutes longer; or just until meat and vegetables are tender.
Serve immediately.

Makes 6 servings.