Recipes Blog

Tina's Greek Stuffed Peppers

2011-05-19T10:11:00.000-07:00

Ingredients
1/2 pound orzo pasta
2 tablespoons olive oil
1 yellow onion, chopped
2 large cloves garlic, chopped
1 1/2 pounds ground lamb
4 1/2 teaspoons dried oregano
1 tablespoon dried basil
salt and pepper to taste
1 (16 ounce) package frozen chopped spinach, thawed and drained
2 tomatoes, diced
1 (6 ounce) can tomato paste
8 ounces crumbled feta cheese
6 large green or red bell peppers - tops removed and seeded
olive oil

Directions
1.Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2.Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.
3.Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.
4.Roast in the preheated oven until the peppers begin to brown, 30 to 40 minutes.

Tim's Lamb Stew

2011-05-19T10:10:00.000-07:00

Ingredients
1 (14.5 ounce) can beef broth
2 pounds lamb stew meat, cubed
1 1/2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
2 pounds potatoes, peeled and sliced
1 1/2 pounds carrots, peeled and diced
1 medium onion, finely chopped
6 tablespoons all-purpose flour
1/4 cup corn oil

Directions
1.In a large saucepan over medium heat, mix the beef broth, lamb, parsley, and thyme. Season with salt and pepper. Cover, and cook 30 minutes, stirring occasionally.
2.Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.
3.In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.

The Maharajah's Mulligatawny

2011-05-19T10:09:00.000-07:00

Ingredients
4 fresh red chile peppers, or to taste
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1/2 teaspoon grated nutmeg
4 whole cloves
10 whole black peppercorns
6 fresh curry leaves
2 cloves garlic, crushed
1 teaspoon grated ginger root

1 tablespoon ghee (clarified butter)
1 large onion, chopped
1 pound lamb meat, cut into small pieces
2 teaspoons salt
3 3/4 cups lamb stock
2 tablespoons tomato puree
1 large carrot, diced
1 large apple - peeled, cored, and diced
2 lemons, sliced

Directions
1.Grind the red chile peppers, coriander seeds, cumin seeds, turmeric powder, nutmeg, cloves, peppercorns, curry leaves, garlic, and ginger into a smooth paste using a food processor or blender.
2.Melt the ghee in a large skillet over medium heat; fry the onion in the melted ghee until golden brown, about 5 minutes. Add the red chile pepper paste and lamb to the skillet; cook and stir until the lamb is browned, about 5 minutes. Season with salt. Stir the lamb stock and tomato puree into the lamb mixture; reduce heat to medium-low, cover the skillet, and simmer until the lamb is tender, about 30 minutes. Add the carrot and apple; cook another 15 minutes. Remove from heat and allow to cool slightly.
3.Remove the lamb from the mixture and set aside. Pour the rest of the soup into a blender. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Strain the soup through a fine mesh strainer back into the skillet. You ARE allowed to press on the contents of the strainer! Remove and discard any large and hard pieces. Add the lamb back to the skillet, place over medium heat, and cook until the soup is thoroughly reheated, about 5 minutes. Serve in warmed bowls; garnish with lemon slice.

Sweet Lamb Curry

2011-05-19T10:08:00.000-07:00

Ingredients
3 tablespoons all-purpose flour
salt and black pepper to taste
3 1/2 pounds cubed lamb stew meat

6 tablespoons butter, divided
2 large onion, chopped
2 tablespoons brown sugar
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored, and cubed
1 cup chicken stock
1/2 cup raisins
1 tablespoon lemon juice

Directions
1.Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
2.Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

Superb Lamb Shanks

2011-05-19T10:07:00.000-07:00

Ingredients
6 (1 pound) lamb shanks
1/4 cup all-purpose flour for coating
1 cup water
1 onion, finely chopped
salt and pepper to taste
1 cup evaporated milk
1 (10.75 ounce) can condensed tomato soup

Directions
1.Heat a large deep skillet over medium-high heat, and spray with cooking spray. Coat the lamb shanks lightly with flour, and brown on all sides in the hot pan. Drain off fat.
2.Add the water, onion, salt and pepper. Cover, and reduce heat to low, and cook until the lamb is tender, about 1 1/2 hours. Turn shanks occasionally while cooking, and add more water if necessary. When shanks are done, stir in the evaporated milk and tomato soup. Cover and cook for an additional 10 minutes.

Summer Lamb Kabobs

2011-05-19T10:06:00.000-07:00

Ingredients
5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter or margarine

Directions
1.Place lamb in a large bowl.
2.In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
3.Preheat outdoor grill for direct heat.
4.Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
5.In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
6.Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

2011-05-19T10:02:00.000-07:00

Ingredients
1/2 cup coarsely chopped prunes
1/4 cup currants
2 tablespoons creme de cassis liqueur

1 1/2 tablespoons minced fresh rosemary
1 1/2 tablespoons minced fresh thyme
1/2 teaspoon ground coriander
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper

1 (4 pound) boneless leg of lamb, rolled and tied
1/2 cup chopped roasted and salted almonds
2 tablespoons chopped fresh mint
3 cloves garlic, cut into thirds
2 tablespoons olive oil

1/2 cup balsamic vinegar
5 tablespoons butter
3 tablespoons honey
1/3 cup thinly sliced, stemmed Calimyrna figs
5 teaspoons chopped fresh basil

6 leaves mint
6 leaves basil

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3.Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4.Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5.While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6.To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Stuffed Leg of Lamb

2011-05-19T09:59:00.000-07:00

Ingredients
1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Directions
1.Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
2.Preheat an oven to 400 degrees F (200 degrees C).
3.Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
4.Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
5.In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
6.Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Stuffed Grape Leaves (Dolmades)

2011-05-19T08:58:00.000-07:00

Ingredients
1 1/2 pounds ground lamb
2 medium onions, finely chopped
2/3 cup long grain white rice
2/3 cup pine nuts
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh mint
1 (8 ounce) jar grape leaves, drained and rinsed
1 1/2 cups water

Directions
1.Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
2.Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

Stuffed Bell Peppers, Greek Style

2011-05-19T08:57:00.000-07:00

Ingredients
2 tablespoons extra virgin olive oil
1 1/4 cups onion, chopped
1 pound ground lamb
3/4 cup white rice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried mint, crushed
1 cup water
1/4 cup chopped fresh parsley to taste
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can petite diced tomatoes
6 green bell pepper, top removed, seeded

Directions
1.Preheat an oven to 350 degrees F (175 degrees C).
2.Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish.
3.Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Stout-Braised Lamb Shanks

2011-05-19T08:56:00.000-07:00

Ingredients
1 tablespoon vegetable oil
4 lamb shanks
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
1 (14 ounce) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste

Directions
1.Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
2.Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
3.Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Spring Lamb Supper

2011-05-19T08:54:00.000-07:00

Ingredients
1 pound boneless lamb meat, cut into cubes
2 teaspoons olive oil
2 cups thinly sliced yellow summer squash
1/2 pound fresh mushrooms, sliced
2 medium tomatoes, seeded and chopped
1/2 cup sliced green onions
3 cups cooked brown rice
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
Directions
1.In a large skillet, saute lamb in oil until no longer pink; remove from the skillet with a slotted spoon. In the same skillet, stir-fry the squash, mushrooms, tomatoes and onions for 2-3 minutes or until tender. Return lamb to the skillet. Stir in the rice and seasonings; cook and stir until heated through.

Spinach-Stuffed Lamb

2011-05-19T08:52:00.000-07:00

Ingredients
3 tablespoons minced garlic
1 tablespoon olive oil
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
8 ounces crumbled goat cheese or feta cheese
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 (5 pound) boneless butterflied leg of lamb, trimmed
3 cloves garlic, slivered
3 tablespoons minced fresh rosemary

Directions
1.In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper.
2.Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper.
3.Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425 degrees F for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

Spicy Lamb Patties

2011-05-19T08:49:00.000-07:00

Ingredients
1 pound ground lamb
3 green onions, minced
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
salt and pepper to taste

Directions
1.Preheat the grill for high heat.
2.In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
3.Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

Spicy Barbequed Chops

2011-05-19T08:47:00.000-07:00

Ingredients
1/4 cup tomato sauce
2 tablespoons barbeque sauce
2 teaspoons Worcestershire sauce
1 tablespoon malt vinegar
1 teaspoon Dijon mustard
2 teaspoons brown sugar
2 pounds lamb chops

Directions
1.In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
2.Preheat an outdoor grill for high heat.
3.Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).

Southwestern Lamb Chops

2011-05-19T08:44:00.000-07:00

Ingredients
1 cup orange juice
2 jalapeno peppers, seeded and finely chopped*
1 teaspoon ground cumin
1/2 teaspoon salt
Dash pepper
3/4 cup halved, sliced sweet onion
4 teaspoons cornstarch
1/4 cup cold water
1 cup fresh orange sections
2 tablespoons minced fresh cilantro
8 lamb loin chops (1-inch thick)

Directions
1.In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
2.Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
3.Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.

Southwestern Grilled Lamb

2011-05-19T08:43:00.001-07:00

Ingredients
1 cup salsa
1/2 cup chopped onion
1/4 cup molasses
1/4 cup fresh lime juice
1/4 cup chicken broth
2 garlic cloves, minced
1 tablespoon chopped seeded jalapeno peppers
2 teaspoons sugar
4 lamb chops (1 inch thick)
Sour cream

Directions
1.In a saucepan, combine the first eight ingredients. Simmer, uncovered, for 15-20 minutes. Meanwhile, grill lamb chops, turning once, over medium coals for 10-14 minutes for rare, 14-16 minutes for medium or 16-20 minutes for well-done. Brush with sauce during the last few minutes of grilling. Serve with sour cream.

South African Lamb Sosaties(Kebabs)

2011-05-19T06:15:00.000-07:00

Ingredients
1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers

Directions
1.Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
2.Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
3.Preheat grill to medium heat and lightly oil grate.
4.Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

Sophie's Shepherds Pie

2011-05-19T06:14:00.000-07:00

Ingredients
4 large baking potatoes, peeled and cubed
1 tablespoon butter
1/4 cup milk
2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 cube beef bouillon
12 button mushrooms, sliced
1 onion, finely chopped
1 (16 ounce) can baked beans
1 (12 ounce) can canned diced tomatoes
3 tablespoons brown gravy mix (optional)
1 (15 ounce) can carrots, drained (optional)

Directions
1.Preheat the oven to 400 degrees F (200 degrees C).
2.Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
3.Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
4.Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
5.Bake for 10 minutes in the preheated oven, until the top is browned and crisp.

Sofrito (Greek Lamb Recipe)

2011-05-19T06:11:00.000-07:00

Ingredients
2 tablespoons all-purpose flour
1 pound boneless lamb meat, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
4 cloves garlic, peeled and minced
1 bunch fresh parsley, chopped
1 cup red wine vinegar

Directions
1.Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
2.Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.

Skillet Lamb Chops

2011-05-19T06:10:00.000-07:00

Ingredients
2 (8 ounce) lamb shoulder blade chops
2 tablespoons vegetable oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Directions
1.In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat juices run clear.

Simplified Cassoulet

2011-05-19T06:08:00.000-07:00

Ingredients
3 pounds boneless lamb shoulder roast, cut into 11/2-inch cubes (or a combination of lamb and boneless pork shoulder roast)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 pound mild Italian sausages
1 cup water for sausages
1/2 pound kielbasa, cut into 6 pieces
1 1/2 pounds boneless duck breast halves
1 (14.5 ounce) can chicken broth
2 cups water
1 cup full-bodied dry red wine
reserved duck fat
2 large onions, cut into medium dice
6 garlic cloves, minced
2 ounces thinly sliced prosciutto, minced
2 teaspoons dried thyme
1 (14.5 ounce) can diced tomatoes
6 (16 ounce) cans white beans, drained
3 cups fresh bread crumbs (process sliced bread in a food processor or blender)
3 tablespoons butter, melted
1/3 cup minced fresh parsley

Directions
1.Adjust oven rack to lower-middle position and heat oven to 450 degrees.
2.Place lamb cubes in a bowl. Drizzle with 2 tablespoons oil and sprinkle generously with salt and pepper, turning to coat.
3.Place Italian sausages, 1 cup water, and remaining 1 tablespoon oil in a large heavy roasting pan set over two burners. Cover with heavy-duty foil and turn heat to medium-high. Cook until sausages lose their raw color, about 5 minutes. Remove foil (reserve it) and continue to cook until water evaporates. Add smoked sausages and cook, turning frequently, until all sausages are browned, 5 to 8 minutes longer. Transfer to a plate. When cool enough to handle, cut Italian sausages into bite-size chunks. Halve smoked sausages lengthwise. Set aside.
4.Generously sprinkle duck breasts with salt and pepper. Reduce heat under roasting pan and add duck breasts, skin side down. Cook until fat has rendered and skin is mahogany brown, 10 to 12 minutes.
5.Turn duck breasts over and continue to cook until cooked through, about 5 minutes longer.
6.Remove duck from pan. Drain fat from pan and reserve. Slice each breast crosswise into 4 pieces.
7.Return roasting pan to medium-high heat. Add lamb cubes and cook, turning once, until a brown crust forms on two sides, 8 to 10 minutes. Transfer lamb to a large ovenproof pot; set roasting pan aside. Add broth mixture and wine to lamb and cover with reserved foil, pressing down so that it almost touches meat, then sealing foil around top of pot, leaving a small opening for steam to escape. Bring to a simmer and simmer for a few minutes to burn off alcohol. Seal foil completely, then cover pot with lid. Bake, without checking pot, for 1 hour and 15 minutes; meat will be very tender.
8.Meanwhile, reheat roasting pan over medium-high heat. Add enough reserved duck fat or olive oil to pan to equal 2 tablespoons. Add onions and garlic and saute until tender, about 5 minutes. Add prosciutto and thyme and saute to blend flavors, 1 to 2 minutes longer. Add tomatoes and beans and simmer to blend flavors, about 10 minutes. Remove from heat.
9.Transfer cooked lamb and broth to roasting pan. Add duck, sausages, and enough water to make a soupy, moist casserole. You can let the cassoulet mixture stand at room temperature for up to 2 hours.
10.An hour before serving, adjust oven rack to lower-middle position and heat oven to 350 degrees. Bring cassoulet to a simmer.
11.Mix bread crumbs, melted butter, and parsley and sprinkle over cassoulet. Bake until crumbs are golden and stew is bubbly, about 45 minutes. Let stand for 5 minutes, and serve.

Simple Grilled Lamb Chops

2011-05-19T06:06:00.000-07:00

Ingredients
1/4 cup distilled white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops

Directions
1.Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
2.Preheat an outdoor grill for medium-high heat.
3.Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

Simple Grilled Lamb Chops

2011-05-19T05:49:00.000-07:00

Sharon's Scrumptious Souvlaki

2011-05-19T05:47:00.000-07:00

Ingredients
2 pounds lamb, cut into 1 inch square cubes
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon dried mint, crushed
1 clove garlic, chopped

4 cups plain yogurt
1 cucumber, shredded
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried dill weed
salt and pepper to taste

8 pita bread rounds
2 tablespoons olive oil

1 red onion, thinly sliced
1 tomato, thinly sliced

Directions
1.Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight.
2.Preheat grill, and lightly oil grate. In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill weed, salt and pepper; set aside.
3.Thread meat onto skewers. Grill 10 minutes, turning once. Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.