Braised Lamb with Almonds and Mint
From Bon Appétit | November 2011 by Mario Leon
2 pounds trimmed lamb shoulder, cut into 1 1/2″–2″ cubes
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
2 tablespoons olive oil
2 cups chopped onions
6 garlic cloves, chopped
3/4 cup dry red wine
2 cups canned tomato juice
1 cup low-salt chicken broth
1 teaspoon ground cumin
1/2 teaspoons hot Hungarian paprika
Stuffed Eggplant with Lamb & Pine Nuts
From Jerusalem, by Yotam Ottolenghi and Sami Tamimi
Serves 4 generously, serve with bread or rice
4 medium eggplants, halved lengthwise
6 tbsp olive oil
1 1/2 tsp ground cumin
1 1/2 tbsp sweet paprika
1 tbsp ground cinnamon
2 medium onions finely chopped
1 lb ground lamb (or beef)
7 tbsp pine nuts
2/3 oz flat leaf parsley, finely chopped
2 tsp tomato paste
3 tsp superfine sugar
2/3 cup water
1 1/2 tbsp freshly squeezed lemon juice
Leg of lamb stuffed with olives, bread, pine nuts & herbs
By Jamie Oliver (Tested by member Kate)
1 whole bulb spring garlic, broken into cloves, unpeeled
3 good handfuls mixed fresh herbs (mint, parsley, oregano, thyme), leaves picked
6 slices higher-welfare pancetta
3 anchovy fillets
100 g rustic bread, torn into 2.5cm pieces
1 large handful pine nuts
1 handful green olives, stones removed
freshly ground black pepper
2 kg quality leg of lamb
1 large bunch fresh...
Lamb Stew with Roasted Potatoes
By Jonathan Lewis
3 pounds lamb stew meat cut into 2 inch pieces
2 pounds lamb bones
2 cups of wine
2- 4 cups of beef or lamb stock
1 chopped onion
2 carrots cut up into pieces
4 cloves garlic
3++ tables spoons of olive oil. I always use more olive oil than suggested.
1 bay leaf
1 spring of thyme
Salt and Pepper to taste
Pre-heat oven to 350 and roast the bones until they are brown. Turn occasionally. Discard the fat.
Brown the stew meat in olive oil in the...
Lamb Sirloin Roast
Submitted by Laura M
Preheat oven to 350
Cut a few small holes in the roast big enough to place a peeled garlic clove inside (we
made about 6 small holes for a 2lbs roast).
Blend the leaves from 3 stalks of rosemary and about 2 tablespoons of sea salt in a
Rub the roast on all sides with the salt/rosemary rub and put the roast in a pan with 3
tablespoons of butter (we used Earth Balance soy butter)
Place the roast in the pan, uncovered, fat side down in the...
Lamb Stew with Creamy Eggplant Sauce
From The New Book of Middle Eastern Food by Claudia Roden.
This dish is so simple and ABSOLUTELY wonderful. The eggplant cream sauce brings out the flavor of the lamb stew
For The Stew
1 large Onion
3 tbsp vegetable oil
1 1/2 lbs lamb stew meat
2 cloves garlic
1 pound tomatoes, peeled and chopped
1 tsp sugar, or to taste
Salt and pepper
For The Eggplant Cream Sauce
3 lbs eggplant
Juice of 1/2 lemon
4 tbsp butter
3 tbsp all-purpose flour
2 cups hot...
Lamb with Pistachio, Feta, & Preserved Lemon “Salsa”
By VANESSA BARRINGTON | Published: APRIL 24, 2012
I created this recipe for a couple of different friends who sell local lamb and wanted some new recipes to share with their customers. Below you’ll find instructions for a small sirloin roast and also for sirloin chops, but you can make this salsa and use it on roast leg of lamb, rack of lamb, or whatever cut you like. I think it would even be good sprinkled over lamb stew. It’s...
Sold by the 2lb roast @ $12/lb.
Great roasted or braised.
Last night we cooked one of our delicious netted boneless lamb shoulders. It is a very simple recipe that yields a perfectly tender and well seasoned roast.
In our quest to make use of the entire animal, we can begin to cook all the parts. Lamb Riblets are the bottom portion of the lamb’s ribs. This recipe is based on Mark Bittman’s How To Cook Everything with some modifications.
Braised Lamb Shanks with Olives. Adapted By Deborah from Mark Bittman’s How to Cook Everything. I have tried this recipe numerous times and it always tastes amazing…