Hot Food & Recipes

Servings: 4 Servings
Category: Lamb | Main dish | Sf chronicl
Ingredients

• 8 Zucchini; small
• 2 tb Butter
• 1 Small onion; chopped fine
• 1 Clove garlic; minced
• 1 c Mushroom; chopped
• 1/2 c Spoon Lamb Master Recipe;
• -chopped
• 2 tb Parmesan cheese; grated
• Salt and pepper; to taste
• 1 Egg; lightly beaten
• Olive oil
• 1/4 c Bread crumbs; day old bread

Directions
THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE Preheat oven to 375F. Parboil zucchini for 3 minutes, then drain and cut in half lengthwise. Remove some pulp from centers, being careful not to split skins. Chop pulp and reserve. In a skillet, heat butter and saute onion until golden, 5-6 minutes. Add garlic and mushrooms and cook slowly for 3 minutes. Remove pan from heat and add lamb, cheese, salt and pepper to taste, and reserved pulp. Stir in beaten egg. Fill zucchini shells with mixture and place in an oiled shallow baking dish. Sprinkle with breadcrumbs and drizzle with olive oil. Bake until tender and lightly browned, about 30 minutes. NOTES : Serve with broiled tomato halves drizzled with a little fruity olive oil and sprinkled lightly with minced garlic and minced fresh basil. Recipe by: SF Chronicle;Oct. 25, 1995 – WEEKEND COOK Posted to MC-Recipe Digest V1 #981 by Judi Moseley on Jan 4, 1998

Servings: 6 Servings
Category: Lamb | Stew
Ingredients

• 2 Oranges
• 3 tb Olive oil divided
• 2 lb Boneless lamb shoulder/leg
• 1 md Onion thinly sliced
• 1 c Dry red wine
• 1/2 c Chicken broth
• 2 ts Tomato paste
• 3 Cloves garlic; minced
• 1 ts Fennel seeds; crushed
• 1 Bay leaf
• 2 tb Fresh rosemary; chopped
• 1/2 lb Shiitake mushrooms; sliced
• -thin
• 1/2 lb Button mushrooms; sliced
• -thin
• 12 sm Red new potatoes quartered
• 4 lg Carrots 1/2″ diagonal chunks
• 2 tb Balsamic vinegar
• 1/2 ts Salt
• Ground black pepper to taste
• 1 tb Butter with 2 tbl flour
• -paste
• 1/2 c Parsley; chopped

Directions
Finely grate the zest, juice the oranges and set peel and juice aside. In a Dutch oven heat 1 tablespoon olive oil over medium heat. Add half of lthe lamb and brown on all sides. Remove the lamb from the pan, add the remaining meat and brown; remove from pan. Add another tablespoon olive oil to the pan, add the onions and brown. Add the orange juice and red wine; cook at a high simmer for 5 minutes. Put the lamb back into the pan, adding the orange zest, borth, tomato paste, garlic, fennel seeds, bay leaf and 1 tablespoon rosemary. Bring to boil, reduce the heat to medium low, cover and simmer one hour. In a large nonstick skillet heat the 1 1/2 teaspoons olive oil over medium high heat. When hot add half the mushrooms and saute until golden; remove from the pan and add the remaining mushrooms. After the stew had cooked 1 hour, add the potatoes and carrots. Cover and continue cooking 30 minutes. Stir in the mushrooms, vinegar, salt and pepper. Bring stew to boil, add the butter-flour paste, reduce the heat and simmer 5 minutes, stirring occasionally. Stir in the parsley and serve. Recipe By : Seattle Times 1/24/96 Posted to MC-Recipe Digest V1 #251 Date: Sat, 19 Oct 1996 09:27:02 -0700 From: Greg Hastings

Servings: 1 Servings
Category: Lamb | Main dishes | Fruits
Ingredients

• 2 tb Butter or margarine
• 1/4 c Sugar
• 5 lg (3″ diameter, 21/2 lb total)
• Quinces — peeled
• Cored and cut into
• 3/4 “wedges
• 2 1/2 Bs
• 1/2 “chunks
• 2 lg Onions — chopped
• 3 c Beef broth
• 1/4 c Fresh cilantro –
• (coriander)
• 3 tb Honey
• 2 tb Minced fresh ginger
• 1 ts Ground cinnamon
• 1/4 ts Cayenne
• 1 tb Cornstarch mixed with 1/4
• c Water
• 3 To 4 cups
• Couscous
• Cilantro sprigs
• Boned lamb shoulder — in 1
• Hot cooked rice — or

Directions
In 5-6 qt. saucepan, melt butter and sugar over medium-high heat; add quince. Turn fruit often until richly browned, about 15 minutes;remove slices as browned. Put quince in a 9×13 pan. Cover tightly with foil. If making ahead, chill up to a day. In the 5-6 qt. pan, add lamb and onion. Cover and cook over high heat until mixture is juicy, about 5 minutes. Uncover; stir often until liquid evaporates and browned bits form in pan. Add 1/4 cup broth and scrape browned bits free. Boil until liquid evaporates and browned bits form again. Add another 1/4 cup broth; repeat step. When liquid evaporates, stir in remaining broth, minced cilantro, honey, ginger, cinnamon, cayenne. Bring to boil over high heat. Cover;simmer until meat is very tender when pierced, about 11/2 hrs. (if making ahead, cool, cover and chill up to a day. To continue, stir over meium heat until simmering.) Meanwhile,place covered quince in 300F oven until hot to touch, about 20 minutes(25 minutes if chilled). With a slotted spoon, lift meat from pan. Skim and discard fat from broth. On high heat, stir in cornstarch; stir until broth boils. Return meat and any juices to pan. On a platter, mound rice or couscous. Spoon stew around it. Arrange quince around stew; garnish with cilantro sprigs. Recipe By : MS Bello File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Servings
Category: Lamb
Ingredients

• 1 lb Stew lamb; cooked
• 4 md Carrots; cut in strips
• 3 md Potatoes; diced
• 1 c Celery; sliced
• 1 Envelope onion soup mix
• 3 tb Flour
• 2 1/4 c Water
• 3 Cloves garlic; minced

Directions
Mix all ingredients in 2 1/2 quart casserole. Cover and microwave on high (100 percent) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegetables are tender,10 to 12 minutes more, stirring every 5 minutes. Recipe by: Cindy Hartlin” Posted to MC-Recipe Digest by “Mega-bytes” on Apr 5, 1998

Servings: 1 Servings
Category: Lamb | Ceideburg
Ingredients

• 1 3/4 lb Piece of boneless lamb
• 2 ts Dark soy sauce
• 1 tb Light soy sauce
• pn Salt
• 1/2 ts Sugar
• 5 sl Ginger
• 1 tb Ginger juice (see note)
• 4 Garlic cloves, crushed
• 2 Scallions, cut in half and
• -smashed
• 2 sm Dried hot peppers, ground
• 1 c Uncooked long-grain rice
• 2 Star anise
• Fresh banana leaves (opt,
• -see note)

Directions
Cut the meat into “butterfly” slices by making one slice not quite all the way through and the second slice all the way through. Pound the meat lightly. Toss the meat with the soy sauces, salt, sugar, ginger, ginger juice, garlic, scallions and hot peppers; marinate for 30 minutes. Meanwhile, make the rice powder by putting the rice and star anise into a dry skillet and cook while stirring until the rice is brown. (It should be thoroughly browned but not scorched.) Spoon the rice and anise into a blender++a food processor won’t work++ and blend until it’s the consistency of fine sand. (Don’t blend it too finely.) Line two steamer sections with banana leaves cut to fit. Put half the rice powder into a bowl, reserving the rest in a jar for future use, and dredge the lamb pieces in the powder, coating them generously. Arrange them on the banana leaves and steam them for 25 minutes. At the end of 15 minutes, sprinkle them with a little water. Serve in the steamer. NOTES: Ginger juice is made by covering fresh crushed ginger with boiling water and letting it stand for 15 minutes or so. If you can’t get banana leaves, the lamb may be steamed on a plate. Posted by Stephen Ceideberg; September 28 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Servings: 4 Servings
Category: Lamb | Meats
Ingredients

• 1 c Chicken stock
• 1/2 c Brown sugar
• 1 ts Grated fresh ginger
• 1 Clove garlic, minced
• 1/2 ts Ground cloves
• 2 tb Fresh lime juice
• 2 tb Rum (optional)
• 2 Lamb center leg steaks
• (about 1 1/2 pounds)

Directions
Combine in small flat container all ingredients except steaks to make marinade. Place steaks in marinade and let stand, refrigerated, 2 to 24 hours. Remove from marinade and grill steaks over medium coals 5 to 7 minutes per side or until steaks reach desired doneness. Discard marinade. Makes 4 servings. Per serving: Calories 303 Fat 11g Cholesterol 126 mg Sodium 178 mg Percent calories From fat 33% ~Food staff Dallas Morning News 6/19/96 Typos by Bobbie Beers

Servings: 1 Servings
Category: Lamb | Meats
Ingredients

• 4 lb Lamb
• 1 c Cooking oil
• 1/4 c Wine vinegar
• 1 ts Lemon juice
• 1 Garlic clove, chopped
• 1 ts Oregano
• 2 Bay leaves
• 1/2 ts Dried parsley
• 1/2 ts Salt
• 1/4 ts Pepper
• Cayenne pepper, to taste

Directions
Cut meat into bite size cubes. Marinate in the sauce for at least 24 hours and up to 5 days. Place meat on skewers and barbecue until done (about 20 minutes). Serve on a slice of Italian Bread. According to my husband, some people swear by putting mayonnaise on the bread, but others feel it is sacreligious. Personally I like it with mayo, but I’m not from Binghamton. They say Spiedies are to Binghamton what Buffalo wings are to Buffalo. Enjoy! Betsy Burtis Derry, NH By Molly Rood on May ay,, 20, 1997

Servings: 8 Servings
Category: Lamb | Shoulder | Meats
Ingredients

• 4 lb Shoulder of lamb, square cut
• 2 tb Onion, chopped
• 1/2 c Celery, chopped
• 2 tb Butter
• 1 ts Salt
• 1/4 ts Ginger, ground
• 2 tb Brown sugar
• 1 tb Mint flakes *1
• 2 c Apples, chopped unpeeled
• 1 c Bread crumbs, 1/4 “
• 1/4 c Milk

Directions
*1 2 tbs. fresh chopped mint Debone roast to form a pocket. Saute onion and celery in butter. Add remaining ingredients and toss lightly. Fill cavity with stuffing, skewer or sew edges together. Place, fat side up, on rack in shallow pan. Roast uncovered in 325 F. oven about 2 1/2 hours or 30 to 35 minutes per pound.

Servings: 6 Servings
Category: Lamb | Lentils
Ingredients

• 6 md Lamb shanks, about 8 oz each
• 2 tb Vegetable oil
• 1/2 c Water
• 2 ts Minced garlic
• 2 ts Salt
• 1/2 ts Dried oregano
• Pepper to taste
• 1 1/2 c Lentils
• 3 c Water
• 1 sm Onion, stuffed with 3 whole
• -cloves
• 1/2 c Chopped celery
• 1 Bay leaf
• 6 Thin lemon slices

Directions
From “The Complete Book of Greek Cooking,” edited by Katherine R. Boulukos (Harper-Collins). In a large skillet, brown lamb shanks in oilve oil. Add 1/2 cup water, garlic, 1/2 teaspoon salt, oregano and pepper. Cook, covered, over low heat for one hour, or until tender. Rinse lentils and drain. In a medium saucepan, combine lentils, 3 cups water, onion, celery, bay leaf and 1-1/2 teaspoons of salt. Simmer, uncovered, 50-60 minutes, or until vegetables are tender. Pour mixture into greased baking dish. Top with meat, lemon slices. Bake 20-25 minutes, until liquid is absorbed and lentils are tender. Discard onion and bay leaf. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 6 Servings
Category: Lamb | Meats
Ingredients

• 6 Lamb shanks, trimmed
• -(3/4 lb ea)
• -sawed into 3 pieces each
• Salt and pepper to taste
• 2 To 3 garlic clove(s)
• -minced (2 tsp)
• 1 tb Fresh rosemary or
• 1/2 ts Dried rosemary
• 1/2 c Whole pearled or
• -whole hulled barley
• -washed well
• 1 md Onion(s), coarsely chopped
• 2 Stalks celery, quartered
• 1 1/2 c Water
• 1 md Potato, peeled
• -cut in 1 1/2″ chunks
• 2 sm Turnips
• -peeled and quartered
• 4 sm To 5 carrots, quartered
• 2 sm Yams or sweet potatoes
• -peeled
• -cut in 1 1/2″ chunks
• 1/4 lb Green beans, trimmed
• -cut in half diagonally
• 2/3 c Cooked or canned
• -chick-peas
• -rinsed and drained
• 1/2 lb Green peas, shelled or
• 10 1/2 oz Pkg frozen peas, thawed
• Juice of 1/2 lemon
• 1 ts Lemon peel, minced
• 2 tb Parsley, minced

Directions
Put the pieces of lamb in a large, heavy 7-qt. Dutch oven. Sprinkle with salt and pepper and add the garlic, rosemary, barley, onions, celery and water. Bring to a boil over medium-high heat, lower heat and simmer, covered for 1 hour. Add the potatoes, turnips, carrots, and yams, and cook for 20 minutes more. Add the green beans and chick-peas and cook for 10 minutes. Add the peas and cook for 5 minutes more. Remove from heat and stir in lemon juice and lemon peel. Taste for seasoning, and transfer to a warmed serving dish. Sprinkle with parsley and serve.