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