5 tb Extra-virgin olive oil 6 tb Unsalted butter 1 lg Onion; finely chopped 1 1/2 lb Lean lamb, finely ground 2 lg Ripe tomatoes; peeled, diced 1 ts Honey 1 tb Ground cinnamon; OR to taste 1/2 ts Sea salt; OR to taste 1 ts Cracked black pepper -OR to taste 1/4 c Reduced meat stock -=OR=- robust red wine 1 1/2 tb Minced flat-leaf parsley 1 c Fresh myzithra cheese; -OR- - Small curd cottage cheese, - drained 1/3 c Finely grated feta cheese 1/2 ts Grated nutmeg 2 Egg yolks 12 Phyllo sheets --------------------------------FOR SERVING-------------------------------- Confectioners' sugar Ground cinnamon Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in a heavy skillet and saute the onion over low heat until soft, about 8 minutes. Raise the heat, add the meat, and saute until lightly browned, breaking up any lumps with a wooden spoon. Add the tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and bring to a boil. Add the stock, bring to a boil, reduce the heat, and simmer 15 minutes, or until almost all the liquid has evaporated. Add the marjoram and parsley, and additional cinnamon, marjoram, and pepper to taste (do not add salt at this point, as the cheese mixture is salty). Set aside, or refrigerate for up to 24 hours. Heat the oven to 375 F. Press the myzithra through a sieve or food mill into a bowl. Combine with the feta, nutmeg, remaining 1/2 teaspoon pepper, and the egg yolks, cover and set aside. Combine the remaining 4 tablespoons butter and olive oil in a small saucepan, and melt over very low heat. Brush a heavy baking sheet with some of this mixture. Lay the phyllo sheets one on top of another and cut in half crosswise to make 24 sheets. Tightly rewrap half the sheets and refrigerate. Lay 1 of the remaining sheets on a clean work surface, with a long end facing you, and brush lightly with the butter mixture. Lay a second sheet on top, brush it with the mixture, and repeat with a third sheet. Lay another sheet on top. Divide the meat mixture into 6 portions. Place 1 portion on the bottom third of the top phyllo sheet and shape it into a sausage about 8 inches long. Divide the cheese filling into 6 portions and spread 1 portion over the meat. Fold the bottom edges of the phyllo layers over the filling, then fold over the 2 sides, and roll up to make a firm neat parcel. Place on the baking sheet and repeat with the remaining phyllo and filling. Brush the rolls with the remaining butter mixture and bake 25 to 30 minutes, or until deep golden brown. Drain on paper towels, sprinkle liberally with the confectioners' sugar and cinnamon, and transfer to a warm platter. |
8 lamb chops -- rib 2 tablespoons vegetable oil 1/2 cup orange juice 2 tablespoons honey 2 teaspoons salt 2 tablespoons cornstarch 1 teaspoon orange peel -- grated In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juicew, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in Crock Pot. Cover and cook on Low setting for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn on High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent. |
Ingredients | |||
8 | each | lamb rib chops | |
2 | tablespoon | vegetable oil | |
1/2 | cup | orange juice | |
2 | tablespoon | honey | |
2 | teaspoon | salt | |
2 | tablespoon | cornstarch | |
1 | tablespoon | orange peel, grated | |
Directions: | |||
In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in crockpot. Cover and cook on Low for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn crockpot to High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring until the sauce is transparent. |
2 Sweet red peppers 1/2 c Fresh basil leaves 3 Olive oil 2 tb Parmesan; fresh grated 2 cl Garlic; minced Salt Pepper 8 Lamb loin chops Chops should be approx 1/2 inch thick. Place peppers on greased grill over medium-high heat; frill, turning frequently, for about 20 minutes or until charred on all sided. Let cool enough to handle; peel, core and seed. In food processor, puree peppers until smooth. Add basil, oil and cheese; puree until well blended. Stir in garlic, and salt and pepper to taste. (Pesto can be refrigerated for up to 2 days; thin with more olive oil if necessary.) Place lamb on greased grill over medium-high heat; grill for 5 to 7 minutes per side for medium-rare or until desired doneness. Serve with red pepper pesto. |
1 T Canola oil 1 1/2 lb Lamb leg meat, trimmed of -fat and cut in 1" cubes 1 Onion, finely chopped 8 Scallions -OR- 2 bn Chives, finely chopped 6 Cloves garlic, finely -chopped 2 T Finely chopped fresh ginger 3 T Colombo powder (see recipe) 5 c Up to ... 6 c Defatted reduced-sodium -chicken stock, vegetable -stock or water 2 T Tomato paste 2 t Chopped fresh thyme -OR- 1/2 t Dried thyme 1 lb Boniatos* or potatoes, -peeled & cut into 1" cubes 1 lb Calabaza or butternut -squash, peeled, seeded & -cut in 1" cubes 1 T Fresh lime juice 1/4 c Chopped fresh cilantro -for garnish * Boniato - a Carribbean Sweet potato that is not as sweet as an American sweet potato - you can substitute any good boiling potato, such as Yukon Gold. NOTE: While this dish is traditionally made with kid, other meats, poultry or seafood are all delicious in this recipe. Heat 1/2 T of the oil in a Dutch oven over medium-high heat. Season lamb with salt and pepper and brown on all sides, working in batches if necessary to keep from crowding the pan. With a slotted spoon, transfer the lamb to a platter lined with paper towels. Pour off any fat. Heat the remaining 1/2 T oil over medium heat. Add onions, scallions or chives, garlic and ginger; cook, stirring, until the vegetables are soft but not brown, about 3 minutes. Stir in Colombo Powder and cook, stirring, until fragrant, about 1 minute. Return the lamb to the pan. Add 5 c of stock or water, tomato paste and thyme. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Add boniatos or potatoes and calabaza or squash and continue to cook, covered, for 30 minutes more, or until very tender. Add additional stock or water as necessary to keep the stew moist. (The stew can be prepared 2 days ahead to this stage and reheated.) Just before serving, stir in lime juice and adjust seasonings with salt and pepper. Sprinkle with cilantro and serve. |
1 lb Boned Shoulder of Lamb, -cubed. 2 Onions 2 Garlic Cloves, peeled and -finely chopped 1 pt Lamb or Chicken Stock pn Saffron 1 pt Couscous bn Spring Onions 1 Red Pepper 1 Cucumber 1 tb Chopped Mint 1 tb Chives 1 tb Parsley 1 tb Coriander Olive Oil Salt and Pepper Lightly saute the meat in two tablespoons of olive oil. Remove and add the onions, cooking them over a low heat without colouring for 10 minutes. Add the garlic, saute for 1 minute and return the meat to the pan along with the saffron. Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender. You should end up with about half the quantity of liquid. If there is more than this, remove the meat and onions and reduce the stock over a high heat. Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed. finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice. Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper. Add the chopped herbs and keep warm. To serve, ladle the lamb on top of the couscous and serve with lots of juice. Source: Hugo Arnold, London Evening Standard |
1 1/2 kg Leg of lamb, boned 1 tb Coriander seeds 2 ts Black peppercorns 2 ts Cardomom seeds 2 ts Cumin seeds 1/2 Cinnamon stick, crumbled 2 tb Oil 1 lg Onion, chopped 2 Garlic cloves, crushed 2 ts Fresh ginger, grated Stem of lemon grass, 10 cm -long 15 oz Can tomatoes 2 c Water 1 c Coconut milk 1. Remove fat from lamb, cut lamb into 2.5 cm cubes. 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove. 4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking |