| Lamb |
| Bobotie | Serves |
| See Ground Meat |
| Lamb & Bean Skillet, Greek | Serves | 4 |
| Combine lamb, garlic salt and Italian seasoning; mix lightly but thoroughly. Pinch off 1.5-inch pieces of lamb mix to |
| make approximately 16 meatballs. Brown in large non-stick skillet over medium heat. Pour off drippings. Add beans, |
| tomatoes and wine. Continue cooking over meduim for 15 min, stirring occasionally. Garnish w parsley and lemon peel. |
| Lamb | 1 | lb, ground |
| Garlic Salt | 1 | tsp |
| Italian Seasoning | 1 | tsp |
| Beans, Great Northern | 1 | can (15 oz) |
| Tomato | 2 | medium, chopped |
| Wine, White | 1 | c Greek |
| Parsley | 1 | T |
| Lemon Zest | 1 | tsp |
| Lamb Chops Provencale | Serves | 4 |
| Grill or pan broil chops to preferred doneness . Sprinkle tomatoes w sugar and set aside. Melt 2T butter over medium in |
| large skillet. Add shallots and just heat through. Add wine and cook, stirring, until slightly reduced. Add tomatoes and |
| gently cook and turn until heated through (do not allow them to lose shape). Add remaining butter, garlic and parsley. |
| Gently shake and tilt pan over heat to mix ingredients and soften butter. Season sauce with salt and pepper. Pour over |
| Lamb | 4 | servings lean chops |
| Tomato | 4 | peeled, cut into sixths and seeded |
| Sugar | 0.5 | tsp |
| Butter | 6 | T |
| Shallot | 0.33 | c minced |
| Wine, White | 0.5 | c |
| Garlic | 3 | cloves, mashed |
| Parsley | 0.25 | c minced |
| Salt |
| Pepper |
| Lamb Chops, Herb Crusted | Serves | 6 |
| Season lamp w s&p. Heat oil in skillet and quickly sear both sides. Set aside to cool. Mix chopped herbs w bread |
| crumbs. Brush chops w mustard and coat w crumb mix. Bake at 350 7-10 min. |
| Vegetable Oil | 0.25 | c |
| Lamb | 1 | Frenched rack |
| Mustard | 0.25 | c dijon |
| Bread crumbs | 0.5 | c |
| Parsley | 1 | T fresh chopped |
| Rosemary | 1 | T fresh chopped |
| Sage | 1 | T fresh chopped |
| Thyme | 1 | tsp dried |
| Lamb Curry (Kuzhambu) | Serves | 6 |
| Brown onions in oil. Add raisins, coconut & almonds. Remove for garnish. Add poppy seeds, coriander, cinnamon, |
| fennel, cloves, turmeric, ginger, garlic, mint, cumin, chili and paprika. Add lamb and brown. Add thin coconut milk (or |
| use yogurt). Simmer, covered, .5 hour (watch liquid). Stir in tomato juice & thick coconut milk. Simmer, uncovered 15 |
| min. Add parsley, cardamom, anise and lemon juice. Serve w garnishes and rice. |
| Olive Oil | 2 | T |
| Onion | 2 | sliced |
| Raisins | 0.25 | c |
| Coriander | 2 | tsp |
| Cinnamon | 1 | tsp |
| Fennel | 0.5 | tsp |
| Cloves | 4 |
| Turmeric | 0.75 | tsp |
| Cardamom | 1 | tsp ground |
| Ginger | 1 | tsp |
| Garlic | 3 | cloves, minced |
| Mint | 0.5 | tsp |
| Cumin | 1 | tsp |
| Chili Powder | 1 | dash |
| Paprika | 1 | tsp |
| Lamb | 2 | lb cubed |
| Coconut | 0.5 | c |
| Coconut Milk | 1 | c thick & 1 c thin |
| Tomato Juice | 0.5 | c |
| Anise | 1 | tsp ground |
| Poppy Seeds | 1 | T |
| Parsley | 0.25 | c chopped |
| Lemon Juice, Fresh | 0.25 | c |
| Lamb Roast Middle East | Serves | 6 |
| Trim all but a thin layer of fat from lamb. Place, trimmed side up, on rack in shallow roasting pan. Chop onions, whole |
| lemon and mint leaves until very fine; blend w 1 tsp of the salt and pepper. Press all but 1/4 c of mix onto surface of |
| meat. Place pan on rack in oven; pour 3 c boiling water into pan. Roast at 425 for 15 min; reduce heat to 325 and roast |
| 1 hour 45 min, basting several time w water in pan (for rare lamb--30 min longer for medium). Remove roast from pan |
| to heated serving platter and sprinkle w reserved green onion mix. Keep in warm place while making gravy. Strain liquid |
| in pan into 4-cup measure; allow to stand 5 min. Skim off all fat. Return liquid to pan; heat to boiling. Combine flour w |
| .5 c cold water to make a smooth paste. Stir into bubbling liquid. Cook, stirring constantly, until mixture thickens and |
| bubbles 3 minutes. Season w remaining .5 tsp salt and serve in heated gravy boat. Garnish platter w lemon wedges |
| Lamb | 5 | lb leg |
| Onions, Green | 1 | bunch |
| Mint | 1 | small bunch, fresh |
| Salt | 1.5 | tsp |
| Pepper | 0.25 | tsp |
| Water | 3 | c boiling |
| Flour | 4 | T |
| Lamb Roast, Southwestern | Serves | 8 |
| Place lamb in deep glass or enamel pan. Combine remaining ingredients and pour over meat. Refrigerate 24 hours, |
| turning occasionally. Drain meat. Place on rack in open roasting pan. Roast at 450 for 15 min. Reduce temp to 350, |
| pour marinade over meat and continue to roast 2.5 hours or until done to your preference. Baste frequently. If juices |
| cook down, add a few T boiling water. Skim off fat and serve juices w meat. |
| Lamb | 6 | lb leg, boned, rolled and tied |
| Wine, Red | 1 | c |
| Orange Juice | 0.5 | c |
| Chili Sauce | 0.25 | c |
| Water | 0.25 | c |
| Onion | 1 | minced |
| Olive Oil | 2 | T |
| Chili Powder | 1 | T |
| Brown Sugar | 1 | T |
| Cumin | 1 | T crushed |
| Oregano | 0.75 | tsp |
| Salt |
| Pepper |
| Lamb, Greek Peasant Baked | Serves | 4 |
| Place lamb in 2 qt casserole. Arrange cheese over meat. Cover w tomatoes. Sprinkle w oil, salt and pepper. Bake, |
| uncovered at 350 for 1.5 hours or until meat is tender, basting occasionally. |
| Lamb | 2 | lb cubed |
| Cheese, Feta | 1 | lb |
| Tomato | 1 | peeled, sliced |
| Olive Oil | 2 | T |
| Lamb, Grilled Patties w White Bean Relish | Serves | 6 |
| In mixing bowl, combine lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mix |
| well. Form into 12 small patties. In saute pan, over med. Heat, render the bacon until crispy, about 6-8 min. Using a |
| slotted spoon, remove and drain on paper towels, reserving 2 T fat. In bowl, combine bacon, red onions, tomatoes, |
| garlic, lemon juice, white beans, mint and reserved fat. Mix well. Season w s&p. Set aside. Heat olive oil in large |
| skillet over med-hi heat. Add patties and pan fry for 4 min on each side. To serve, spoon relish in center of 6 serving |
| plates. Place 2 lamb patties on top of relish. Spoon some of veal reduction over patties. Garnish w parsley. |
| Lamb | 1.5 | lb ground |
| Shallot | 2 | T minced |
| Garlic | 2 | T minced |
| Mint | 2 | T chopped |
| Creole Seasoning | 2 | t |
| Cumin | 2 | tsp |
| Chili Powder | 1 | t |
| Egg | 1 |
| Olive Oil | 3 | T |
| Bacon | 4 | oz, chopped |
| Onion | 0.5 | c red diced |
| Tomato | 0.5 | c chopped, seeded |
| Garlic | 1 | t |
| Lemon | 1 | juiced |
| Beans, Navy | 1 | c cooked |
| Mint | 2 | T chiffonade |
| Stock | 1 | c veal reduction |
| Parsley |
| Lamb, Swedish | Serves |
| Preheat oven to 425. Rub salt and pepper into the lamb and place the meat on rack in roasting pan surrounded w onions |
| and carrots. Roast 30 min, then skim off fat. Reduce temp to 350 and add broth, coffee, cream and sugar. Continue |
| roasting, basting frequently, forty min to 1 hour. Transfer lamb to warm platter and force the gravy through a sieve or |
| Lamb | 5 | lb leg (not New Zealand) |
| Onion | 3 | sliced |
| Carrots |
| Stock | 1 | c hot beef |
| Coffee | 1.5 | c hot strong |
| Heavy Cream | 0.5 | c |
| Moussaka | Serves | 6 |
| Peel 1 eggplant and slice 1/4" thick. Saute in olive oil. Reserve. Halve 3 unpeeled eggplants lengthwise. Saute slowly, |
| cut side down. Remove pulp w/o breaking skin. Chop pulp w lamb. Add onion, mushrooms, garlic, parsley, thyme, |
| stock, tomato paste, salt and pepper. Add 2 beaten eggs. Line oiled 2 qt mold w eggplant skins. Leave enough to fold |
| over. Blend flour in 2 T butter over low heat. Cook 1 min, stirring. Add sour cream or yogurt, salt and nutmeg. Boil, |
| stirring 1 min. Cool slightly. Sitr in ricotta and 3 beaten egs. Fill mold w layers of meat, cheese and eggplant slices. |
| Fold ends of skin over. Place in pan of hot water. Bake 1-1.5 hours at 375. Cool 10 min. Unmold and serve w rich |
| Eggplant | 4 |
| Lamb | 1 | lb ground cooked |
| Onion | 0.5 | c chopped cooked |
| Mushrooms | 0.5 | lb chopped cooked |
| Garlic | 1 | clove crushed |
| Parsley | 0.25 | c chopped |
| Thyme | 0.25 | tsp |
| Stock | 4 | -6 cups |
| Tomato Paste | 1 | T |
| Salt |
| Pepper |
| Egg | 5 | beaten |
| Flour | 0.25 | c |
| Butter | 2 | T |
| Sour Cream | 2 | c |
| Nutmeg | 1 | dash |
| Cheese, Ricotta | 1 | c |
| Lamb | 2 | shanks |
| Rosemary | 2 | T finely chopped |
| Onion | 2 | large, very finely sliced |
| Orange Zest | 1 | orange |
| Orange Juice | 1 | orange |
| Wine, Red | 0.25 | c |
| Olive Oil | 3 | T |
| Stock | 1 | c beef |