1/3 c Pine nuts 2 1/2 lb Lean ground lamb 1 md Green pepper, diced 1 md Onion, diced 2 cl Garlic, minced + 2 lg Eggs 2 ts Ground pepper 2 ts Dried basil 1 ts Dried rosemary 1/2 ts Salt 4 oz Feta cheese, crumbled 8 oz Can tomato sauce Garnishes: dried parsley - fresh parsley sprigs Source: Southern Living Magazine 1/97 BAKE pine nuts in a shallow pan at 350 degrees F. stirring occasionally, 5 minutes or until toasted. COMBINE pine nuts and next 9 ingredients; press half of mixture into a lightly greased 9x5-inch loafpan. Sprinkle with cheese, and press remaining lamb mixture over cheese. BAKE at 375 degrees F. for 1 1/2 hours; remove from pan, and place on a rack in a broiler pan. Pour tomato sauce over top; bake 10 more minutes or until done. Garnish, if desired. Serve with toasted pita bread. From the recipe files of [email protected] ----- |
3/4 c Bulgar wheat, fine ground 2 c Boiling water 2 lb Lamb stew meat, ground fine 1/2 c Finely chopped yellow onion 1/2 c Pine nuts 3 tb Olive oil 2 Eggs, beaten 1 ts Ground coriander 2 ts Ground cumin 3 tb Lemon juice 2 tb Ground fresh dill 1 tb Chopped fresh mint 1/2 ts Salt Ground pepper to taste 1>. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. 2>. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). 3>. Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through. ~ Jeff Smith "The Frugal Gourmet" |
1/4 c Virgin olive oil; PLUS 2 tb Virgin olive oil 2 lb Boneless lamb stew meat 1 Celery stalk; finely minced 1 sm Carrot; finely minced 1 tb Finely minced garlic 6 c Veal, lamb or chicken stock 3/4 c Dried flageolet beans -=OR=- Red kidney beans 4 Sprigs fresh oregano -=OR=- Marjoram, -=OR=- 1 tb -Dried Marjoram 4 Plum tomatoes 3/4 c Uncooked elbow macaroni ----------------------------------GARNISH---------------------------------- 1/2 c Grated Parmesan cheese -=OR=- Romano cheese 1 sm Onion; finely minced Freshly ground pepper Virgin olive oil IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown. Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes. Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table. |
Ingredients | |||
1 | pound | lamb, ground | |
5 | each | chile peppers, green, diced | |
3 | each | onions, peeled, chopped | |
1 | tablespoon | soy sauce, dark | |
1 | tablespoon | worcestershire sauce | |
2 | tablespoon | ginger paste | |
2 | tablespoon | garlic paste | |
1/2 | teaspoon | pepper, white, ground | |
1/2 | teaspoon | cinnamon, ground | |
1/2 | teaspoon | cardamom, ground | |
1/2 | teaspoon | cloves, ground | |
2 | tablespoon | cilantro, fresh, chopped | |
17 1/2 | oz | puff pastry sheets, frozen, package, thawed | |
1 | each | egg, beaten | |
Directions: | |||
In a large pot, combine the ground lamb, onion, chilies, soy sauce and worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside. Preheat the oven to 375 degrees. Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg. Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor. Calories 228 Protein 7.4g Total Fat 14.3g Sodium 248mg Cholesterol 29mg Carbohydrates 17.1g Fiber 1.2g |
1 1/2 lb Ground lean lamb 1 ts Paprika 1/4 ts Crushed dried hot peppers 1/4 ts Ground black pepper 1 ts Ground cumin 2 ts Chopped garlic 2 tb Grated onion 4 tb Chopped parsley Salt to taste 1 tb Vegetable oil Harissa sauce Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Clay Irving |
1 lb Ground raw lamb 1 Large egg 2 tb Bread crumbs 1 1/4 ts Salt 1 ts Rosemary 1 ds Hot pepper sauce 1 tb Olive oil 1 Med onion cut in rings 2 lg Cloves crushed garlic 8 oz Zucchini cut in 1/4" Slices 14 1/2 oz Canned tomatoes 16 oz Can sm whole potatoes Drained Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve. |
1/2 c Finely chopped fresh parsley 1 tb Minced garlic 1/2 c Bread crumbs 1 tb Dijon mustard 1/2 ts Salt 1/4 ts Pepper 2 tb Melted butter 2 6-bone rack of lamb PREHEAT OVEN TO 375F. Mix ingredients together to form a crumbly paste. Roast the racks of lamb until they are very rare, about 10 minutes, then spread the crumb mixture over the lamb and press it in firmly. Replace in the oven and cook to desired doneness. Makes 1 Rack |