LAMB

LAMB AND BROCCOL WITH

LEMON SAUCE

Ingredients:

• 2 lbs. lean boneless shoulder of lamb, cubed
• 2 tbsp. butter
• 1 large onion, chopped
• 1 1/2 cups chicken broth (or water)
• salt and pepper to taste
• 2 bunches broccoli
• 2 larges eggs
• 1 1/2 tbsp. flour
• 2 tbsp. lemon juice

Heat butter in a saucepan, add meat and onions and brown nicely. Add broth, season with salt and pepper, cover and cook gently for 45 minutes.

Wash broccoli, cut off florets and discard tough stems. Add broccoli to meat, cover again and cook for another half hour to 45 minutes until meat and vegetables are cooked. Remove pan from heat and let cool slightly. Beat eggs well, blend in flour and lemon juice while beating. Continue beating and add gradually one cup of the broth from the stew. When smouth, return mixture to the saucepan, blend gently into the rest of the sauce, simmer 2 minutes and serve.

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LAMB AND CHICK PEAS

Ingredients:

• 1 1/2 lbs. shoulder of lamb, cubed
• 2 tbsp. oil
• 1 large onion, sliced
• 1 lb. dried chick peas
• 3 tbsp. tomato paste
• 1 tsp. paprika
• 3 cups chicken broth (or water)
• salt and pepper to taste
• 2 tbsp. parsley, chopped

Soak chick peas overnight in cold water to covor. Heat oil in a saucepan, add meat and brown quickly. Add onions and sauté until onions are soft and lightly browned. Add drained chick peas, tomato paste, paprika, broth, salt and pepper. Mix well, cover and simmer for about 2 hours or until beans are soft. Stir once in a while. Five minutes before serving, stir in parsley.

Note: If canned chick peas are used, proceed as above, but reserve chick peas and add twenty minutes before serving.

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LAMB AND PEA CASSEROLE

Ingredients:

• 2 lbs. lean lamb (shoulder or leg)
• 2 tbsp. butter
• 2 medium onions, chopped
• 1/2 cup tomato puree
• 1/2 cup chicken broth
• 1 tbsp. fresh mint, chopped (or 3/4 tsp. dried mint)
• 1/2 tsp. lemon juice
• 1/2 tsp. sugar
• 2 cups green peas
• salt and pepper to taste

Cut lamb into 2 inch cubes. Heat butter in a saucepan, add lamb and onions and sauté until meat and onions are lightly browned. Add all other ingredients except peas, mix, bring to a boil, cover and cook gently for one hour until meat is nearly cooked. Add peas, cover and cook another 30 minutes.

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LAMB AND EGGPLANT PUREE

Ingredients:

• 2 lbs. lamb, cut in 1 inch cubes (veal can be used instead)
• 1 medium onion, minced
• 2 tbsp. butter
• 2 tbsp. tomato paste
• salt and pepper to taste
• 1/2 cup chicken broth (or water)
• eggplant puree (see vegetable index)

Heat butter in a saucepan, add meat and onion, sauté until nicely browned. Add tomato paste, 1/4 cup broth, season with salt and pepper. Cover and cook gently for about 45 minutes or until meat is tender. Add a little more broth if needed.

Place meat on a serving platter and arrange eggplant puree (vegetable index) around it.

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LAMB AND LEEK CASSEROLE

Ingredients:

• 2 lbs. lamb (leg or shoulder), cut in 1 1/2 inch cubes
• 4 tbsp. butter
• 8 leeks, washed, white part only
• 8 scallions, white part only
• 1 large tomato, peeled, seeded and chopped
• 1 small clove garlic, minced
• 1 tbsp. fresh dill, chopped
• 4 potatoes, peeled and sliced 1/4 inch thick
• 1 tsp. paprika
• salt and pepper to taste
• 1 1/2 cups chicken broth (or water)

Heat butter in a heavy casserole, sauté lamb cubes to brown on all sides. Cut white part of leeks crosswise in half, place on top of lamb, also scallions. Spread chopped tomato on top, sprinkle with garlic and dill, cover with sliced potatoes. Season with salt and pepper, sprinkle with paprika, add chicken broth. Bring to a boil, cover and cook over low heat for 1 1/2 hours until meat is done and most of the liquid absorbed.

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LAMB AND VEGETABLES

Ingredients:

• 1 small leg of lamb
• 4 cloves garlic
• 1 tsp. rosemary
• 6 medium potatoes, peeled and sliced
• salt and pepper to taste
• 6 medium tomatoes, sliced 1/2 inch thick
• 2 small eggplant, quartered
• 6 white onions, peeled
• 1 cup chicken broth (or water)

Have butcher trim off most of the fat and saw the leg crosswise into 4 pieces. Insert a clove garlic in each piece of meat, season with salt and pepper and sprinkle with rosemay. Place lamb in a baking dish, add 1/2 cup broth and cook in a preheated 325 degree oven for about 2 1/2 hours. Baste once in a while, add more liquid if needed. After 2 hours surround lamb with vegetables, add remaining broth, season vegetables and continue baking for half an hour or more until vegetables are cooked and meat falls almost off the bone.

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ROAST LEG OF LAMB

Ingredients:

• 1 leg of lamb, about 7 lbs.
• 2 tbsp. lemon juice
• 2 large cloves garlic
• 1/2 tsp. salt
• 1 tbsp. paprika
• pepper to taste
• 3 tbsp. olive oil
• 1/2 tsp. thyme
• 1 tsp. rosemary, crushed
• 1 tsp. dijon mustuard
• 1/2 tsp. sugar
• 1/2 cup white wine

Trim as much fat off the lamb as possible. Rub meat with lemon juice. Crush garlic with salt to a paste, blend well with all other ingredients except wine. Rub this paste into the meat and let stand for 2 to 3 hours. Place in a roasting pan, add 1/4 cup wine and roast at 350 degree for about 2 hours (less if you like the meat pink). Baste occasionnally and add more wine if needed.

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BRAISED LEG OF LAMB

Ingredients:

• 1 leg of lamb, about 6 1/2 lbs.
• 24 scallions
• 1/4 cup parsley, chopped
• 1/4 cup fresh dill, chopped
• 6 small onions, peeled
• 3/4 cup chicken broth
• 1 tsp. grated lemon rind
• 1 small bay leaf
• 2 tbsp. olive oil
• salt and pepper to taste

Trim leg of lamb and remove as much fat as possible. Place in large saucepan or roasting pan, put scallions and onions around it, sprinkle with parsley, dill and lemon rind; add bay leaf, oil and broth; season with salt and pepper. Cover tightly and cook gently on top of the stove for 2 1/2 to 3 hours. Turn and baste occassionnally. Add more stock if needed.

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BROILED LAMB CHOPS

Ingredients:

• 8 well-trimmed lamb chops, about 1 to 1 1/2 inches thick
• 1 medium onion, finely grated
• 1 small clove garlic, crushed
• 3 tbsp. olive oil
• 1/2 tsp. thyme
• 1/2 tsp. rosemary, crumbled
• salt and pepper to taste
• 1/2 tsp. lemon juice

Combine all ingredients except chops and blend well. Rub the mixture into the chops, let them stand for 2 hours. Broil over hot charcoal, about 3 inches from the fire for 5 minutes on each side. Garnish with parsley and serve.

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LAMB CHOP PILAF

Ingredients:

• 6 thick shoulder lamb chops
• 2 tbsp. oil
• 1 medium onion, sliced thin
• 1 green pepper, sliced in thin slivers
• 1 cup long grain rice
• 2 cups chicken broth
• 1/2 tsp. oregano
• 1 pinch thyme
• salt and pepper to taste
• 1 large tomato, cut in 6 wedges

Use a large skillet that has a tight fitting cover. Heat skillet and brown chops on both sides, then cook medium heat, turning them quite often until cooked and tender. Remove chops and keep warm. Add oil to skillet, also onion and pepper, and sauté while stirring often until soft and browned. Stir in rice, mix well, and cook while stirring for a minute. Add broth and seasonning, bring to a boil. Add tomato, cover, reduce heat and simmer for 15 minutes. Uncover, place chops on top and cook uncovered until heated through.

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LAMB CHOPS IN TOMATO SAUCE

Ingredients:

• 8 lamb chops, well trimmed
• 2 tbsp. butter
• 1 large onion, sliced thin
• 1 large clove garlic, minced
• salt and pepper to taste
• 3 large ripe tomatoes, skinned, seeded and chopped
• pinch of ground cardamom
• 1/2 tsp. rosemary, crumbled
• 1 cup chicken broth (of water)

Heat butter in a skillet, sauté chops quickly until lightly browned on both sides. Remove from skillet. Sauté onion in the skillet until golden, add tomatoes, garlic, cardamom, rosemary, salt pepper and 1/2 cup of broth. Mix well, simmer 5 minutes. Arrange chops in one layer in a large saucepan or deep skillet, pour sauce over chops, cover and cook gently for about 45 minutes to 1 hour until chops are tender. Turn chops once in a while and add more broth as needed.

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SHISH KEBAB

Ingredients:

• 2 lbs boned leg of lamb, cut into 1 1/2 inch cubes
• 2 tbsp. lemon juice
• 1 tbsp. vinegar
• 4 tbsp. olive oil
• 1 medium onion, grated
• salt and pepper to taste
• 1 bay leaf
• 2 or 3 green peppers, seeded and cut into 1 1/2 inch squares

Blend all ingredients except green peppers, mix well with meat and let stand for 3 to 4 hours. Thread on skewers, alternating a meat cube and a piece of pepper. Broil over hot charcoal, about 3 inches from the fire about 3 to 4 minutes on each side, turning the skewers to brown meat evenly.

Serve with tomato pilaf (rice index)

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GROUND LAMB KEBAB

Ingredients:

• 2 lbs. lean lamb, ground
• 1/2 cup minced onion
• 1 clove garlic, minced
• salt and pepper to taste
• 2 egg yolks
• pinch of cinnamon
• pinch of coriander
• 1 tsp. water
• 1 tsp. vinegar

Mix lamb, onion, garlic, salt and pepper, let stand for half an hour. Mix in all other ingredients and beat with a fork or spoon until light. Divide into 6 portions. Oil 6 skewers, shape meat mixture around skewers to form sausages about 2 inches in diameter. Broil over hot charcoal for 6 to 8 minutes, turning to brown on all sides. Don't overcook. The rolls should be juicy and faintly pink inside.

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SOUVLAKI

Ingredients:

• 2 lbs. boneless leg of lamb, cut in 1 1/2 inch cubes
• 1/2 cup olive oil
• 4 tbsp. lemon juice
• 1/4 cup white wine
• salt and pepper to taste
• 1/2 tsp. oregano
• 2 cloves garlic, minced
• 1 bay leaf
• 6 small onions, peeled and cut in half
• 3 firm tomatoes, quartered
• 2 green peppers, cut in 1 1/2 inch squares

Put lamb cubes in a bowl. Combine oil, lemon juice and wine, pour over meat. Sprinkle with salt, pepper, oregano, garlic; add bay leaf. Put onions and tomatoes on top of meat, cover with a plate and weigh down. Place in refrigerator and marinate overnight. Let meat come to room temperature. Thread meat on oiled skewers, alternating with pieces of pepper, tomato and onion. Broil over hot charcoal for about 10 to 12 minutes or to taste, turn to brown on all sides and bastle occasionally.

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YOGHURT KEBABS

Ingredients:

• 1 1/2 lbs. boneless leg of lamb, cut in 1 1/2 inch cubes
• 1/2 cup grated onion
• 1 cup plain yoghurt
• 1 1/2 tbsp. fresh dill, chopped
• salt and pepper to taste
• 1/4 cup olive oil

Blend grated onion, yoghurt, dill, salt and pepper. Pour over lamb, mix well and marinate4 to 6 hours. Thread lamb on skewers and broil over hot coals for about 8 minutes or to taste. Turn frequently and baste several times with a little oil.

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SPICED KEBABS

Ingredients:

• 1 1/2 lbs. boneless leg of lamb, cut in 1 1/2 inch cubes
• 1 small onion, minced
• 1/2 tsp. ground ginger
• 1 tsp. ground coriander
• 1 tsp. paprika
• 1 tsp. turmeric
• 3 tbsp. plain yoghurt
• salt and pepper to taste
• 1/4 cup olive oil

Put lamb cubes in a bowl, pour boiling water over them and let stand for 2 minutes. Drain well and pat dry. Blend all other ingredients except oil and mix thoroughly to form a paste. Rub well into meat cubes and let stand one hour. Thread meat on skewers, brush well with oil and broil over coals for 10 minutes or to taste. Turn frequently and baste a few times with oil.

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GARDEN KEBAB

Ingredients:

• 2 lbs. lean boneless lamb, cut in 1 1/2 inch cubes
• 5 tbsp. butter
• 2 large carrots, peeled and sliced
• 4 firm tomatoes, peeled and diced
• 1 cup fresh green peas
• 8 small white onions, peeled
• salt and pepper to taste
• 1 tsp. vinegar
• 1 tbsp. parsley, chopped
• 1 tbsp. fresh dill, chopped
• 1/2 cup chicken broth (or water)

Heat butter in a saucepan, add meat and sauté while strirring until meat is browned. Add carrots, mix cover thightly. Reduce heat and simmer for about 45 minutes. Stir or shake pan once in a while to prevent scorching. Add tomatoes, peas, onions, salt, pepper, vinegar and 1/4 cup broth. Cover and cook over gentle heat for 30 minutes or until meat is tender. Add more broth if needed. When meat is cooked, add parsley and dill, cook for another minute and serve.

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FRIED MEAT BALLS

Ingredients:

• 1 lb. lean lamb, ground (lean beef can be used instead)
• 1 large onion, grated
• 1 cup cooked rice
• 1 1/2 tbsp. fresh dill, chopped
• 1/3 cup grated parmesan cheese
• 2 tbsp. parsley, chopped
• 3 eggs
• salt and pepper to taste
• 1/2 cup flour
• 1/2 cup oil or shortening

Combine meat, onion, rice, dill, parsley, parmesan, 2 eggs, salt and pepper. Knead the mixture for several minutes until smooth, shape into balls the size of an egg. Beat remaining egg lightly. Heat the shortening. Dredge meat balls lightly in flour, coat with beaten egg, dredge in flour again and fry in hot fat for about 5 minutes until wel browned. Turn while frying to brown all sides.

Serve with egg and lemon sauce (sauce index)

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TURKISH MEATLOAF

Ingredients:

• 1 lb. ground lean lamb
• 1/2 lb. ground veal
• 1 medium onion, grated
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp. lemon juice
• 3/4 cup soft white breadcrumbs
• 1 tbsp. oil
• 1 tsp. paprika
• 1/2 tsp. allspice
• 1 tsp. caraway seed, pounded in a mortar
• 2 tbsp. parsley, chopped
• 2 tbsp. fresh dill, chopped

Combine all ingredients and knead to blend well. Put in a loaf pan and bake at 350 degree for 45 minutes to 1 hour, depending on the thickness of the loaf.

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YOGHURT MEAT BALLS

Ingredients:

• 1 1/2 lbs. lean lamb, ground
• 2 tbsp. parsle, chopped
• salt and pepper to taste
• 3 tbsp. oil
• 1/2 tsp. turmeric
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cardamom
• 1/2 tsp. grated lemon rind
• 1/4 cup slivered blanched almonds
• 1 medium onion, minced
• 3/4 cup hot chicke broth (or water)
• 1 1/2 cups plain yoghurt
• pinch of cinnamon

Blend meat, salt, pepper and parsley, shape into balls the size of small eggs. Heat oil in a heavy saucepan, add all other ingredients except broth and yoghurt, mix and sauté gently until onion is soft. Stir frequently. Add meat balls and sauté until the meat is browned. Add broth, bring to a boil, lower heat and simmer for about 30 minutes until the broth has evaporated. Do not let scorch and turn meat balls occasionally. Add yoghurt and simmer, without letting the yoghurt boil, for 3 or 4 minutes.

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