Hot Food & Recipes

Servings: 8 Servings
Category: Lamb | Stew | Arabic
Ingredients

• 2 lb Okra, fresh
• 2 Onions, lg, chopped
• 2 Garlic cloves
• 4 tb Butter or oil
• 2 lb Lamb, beef or veal, cubed
• 1/2 lb Tomatoes, ripe, sliced
• 1 tb Tomato paste
• Salt and pepper
• 1 Lemon (juice only)

Directions
Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic. Add the cubed meat and brown all over. THen add the prepared okra and fry gently for a little while longer. Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste. Season with salt and pepper, and stir well. Bring to a boil and simmer over low heat 1 1/2 hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary. Remove from heat, and add juice of one lemon. Stir and serve. >From “A Book of Middle Eastern Food” by Claudia Roden From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Lamb
Ingredients

• 8 Lamb loin chops, 1-1/4″
• -thick
• 3/4 c Balsamic vinegar
• 4 Minced Shallots
• 1 ts Dry thyme leaves
• 1 ts Salt
• 1/2 ts Freshly ground pepper
• Compound pimiento butter:
• 1/4 lb Butter; unsalted, softened
• 1/3 c Pimento; drained,
• =or
• 1/3 c Roasted red bell pepper
• 1 ts Lemon juice, fresh

Directions
Trim lamb chops well and place in a large ziplock bag or bowl. Whisk next 5 ingredients separately and pour them over chops. Shake or stir to coat well. Seal bag, squeezing out as much air as possible; tightly cover if in bowl. Marinate chops in refrigerator for at least 8 hours or overnight, turning bag several times. Remove from refrigerator, drain and RESERVE marinade. Grill chops over gas or charcoal grill, about 5 minutes per side, until medium-rare. Brush at least once with reserved marinade. Transfer chops to a serving platter and serve immediately. Top each chop with a dollop of compound pimiento butter. Compound pimiento butter: Whirl all three ingredients in blender or food processor until pimiento is minced and butter is orange-colored. Pack into a small bowl and chill until ready to use. Submitted By RICHARD DOUVILLE On 05-26-95 Posted to MM-Recipes Digest V3 #240 Date: Mon, 02 Sep 96 19:58:46 -0300 From: “Patricia Lange”

Servings: 4 Servings
Category: Lamb
Ingredients

• 3 lb Lamb shoulder with bones;
• -cut in chunks
• 2 md Onions; peeled and coarsely
• -chopped
• 3 lg Bell peppers; trimmed and
• -seeded
• 12 sm Red new potatoes; scrubbed
• -and eyes removed
• 2 lg Tomatoes; cut into eighths
• 1 bn Green onions and tops; roots
• -trimmed & sliced into 1
• -1/2″ lengths
• 8 Cloves garlic; crushed and
• -peeled
• 1 c Snipped fresh dill or 3
• -tablespoons dried dill
• 1 tb Hot Hungarian paprika; or to
• -taste or 1/2 teaspoon
• -cayenne pepper
• Salt and freshly ground
• -black pepper; to taste
• 1/4 c Olive oil
• 1/3 c Water
• 3 Yellow summer squash or
• -yellow zucchini; ends
• -trimmed and thickly sliced
• 1/4 c Green beans; ends trimmed
• -and cut in 1 1/2″ lengths
• 2 tb Lemon juice; or to taste

Directions
Preheat oven to 350. Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.Pour on olive oil and then the water. Cover and bake 2 1/2 hours.Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry. Bake 30 minutes longer. Remove casserole from oven, leaving oven turned on if serving stew the same night. Pour off (or tilt casserole and spoon off) most of the liquid into a bowl. To liquid add lemon juice, tasting carefully and correcting seasonings. NOTES : To serve the same night, spoon off all visible fat from liquid or, better yet, place bowl in freezer until fat congeals on top (about 20 minutes).To serve the next day, refrigerate liquid separately from remaining ingredients. Remove and discard fat from top of liquid. Whichever technique is used, before serving pour remaining degreased liquid back into casserole. Cover casserole and reheat in oven until liquid is bubbling slightly (about 20 minutes if chilled, 5 minutes if unchilled). Serve in large soup bowls with French bread on the side or on large plates over a bed of Pilaf. For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid just before reheating. Yield: 4 servings. Recipe by: Cole Publishing Group Recipe Collection Posted to MC-Recipe Digest by “Mega-bytes” on Apr 5, 1998

Servings: 4 Servings
Category: Lamb
Ingredients

• 1 1/2 lb Lean lamb
• 2 Cloves Garlic
• 2 ts Sugar
• 2 tb Soya sauce
• 1 ts Salt

Directions
1. Cut the lamb into thin slices 2. Mix together the remaining ingredients. Coat all pieces of lamb with the sauce and allow to soak 15 minutes in a dish. 3. Grill on each side for 5 minutes and serve immediately. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Lamb
Ingredients

• 3 1/2 lb Lamb; cubed
• 3 tb Rosemary; chopped fresh
• 1/2 ts Pepper
• 2 Cloves garlic
• 1 Onion; chopped
• 14 oz Chicken broth; defatted
• 3/4 c Dry white wine
• 1 1/2 lb Button mushrooms
• 1 lb Pearl onion
• 12 sm Carrot
• 1 tb Lemon juice; fresh
• Rosemary sprigs; for garnish

Directions
Preheat oven to 500F. Remove any gristle from lamb. Arrange in a single layer in the bottom of a large roasting pan. Sprinkle with rosemary, pepper, and garlic. Roast uncovered until meat is well browned, about 30 minutes. Stir in chopped onion, broth, and wine, scraping up and incorporating brown particles from pan. Reduce oven temperature to 375F. Cover and bake one hour. Add mushrooms, onions, and carrots. Bake until vegetables are tender, about 40 minutes. (Add stock if liquid reduces too much.) Remove from oven. Remove meat and vegetables from pan and keep warm. Skim fat from pan juices. Place pan on stove over high heat. Add cream to pan and boil, stirring constantly until sauce thickens. Remove from heat. Pour sauce into warm serving plates, spoon lamb and vegetables on top, drizzle with lemon juice, and garnish with rosemary. Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 399 by Terry Pogue on Dec 23, 1997

Servings: 2 Servings
Category: Lamb-mt | Skillet-mt
Ingredients

• 4 Rib lamb chops; trimmed of
• -excess fat
• Olive oil
• 1/2 c Freshly grated parmesan
• -cheese
• 2 Eggs lightly beaten
• 1/2 c Fresh bread crumbs
• 2 tb Unsalted butter or olive oil
• Lemon wedges

Directions
Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs to coat nicely. Heat some butter (or olive oil) in a skillet. Add breaded chops and fry, over medium high heat, uncovered, for about 4 to 5 minutes a side or until just pink in the middle, and browned on outside. Remove chops to a plate and serve as is, with lemon wedges or with couscous, or lima bean puree (recipe follows). Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997

Servings: 6 Servings
Category: Lamb
Ingredients

• 6 Lamb shanks
• Flour for dredging
• Salt
• Pepper
• 1/2 ts Oregano
• 3/4 c Chopped onions
• 3/4 c Chopped celery
• 3/4 c Chopped carrots
• 1 Garlic clove, finely chopped
• pn Thyme
• 3/4 c Dry red wine
• 3/4 c Beef bouillon
• 1/3 c Salad oil

Directions
Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper and oregano and dredge the meat with the seasoned flour. Brown in the oil and transfer to a casserole. Add the vegetables, garlic and thyme to the skillet and cook, stirring, 5 minutes. Pour the softened vegetables over the lamb and add the wine and beef bouillon. Cover and bake 1-1/2 hours, until the meat is tender. Thicken the gravy with a little flour mixed with cold water, if you like. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 1 Servings
Category: Lamb | Pork & ham | Poultry | Condiments | Fruits
Ingredients

• 4 c Fresh blueberries
• 1 lg Onion; finely chopped
• 2 tb Fresh ginger root; minced
• 2 tb Fresh garlic; minced
• 1/4 c Sugar
• 1/4 c Raisins
• 1/4 c White wine vinegar
• 2 tb Curry powder
• 1/2 ts Salt
• 1/4 c Fresh mint leaves; chopped

Directions
Combine first 9 ingredients in a nonaluminum saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat, and cook, stirring often, 25 to 30 minutes or until onions become tender and mixture is thickened. Remove from heat, and cool. Stir in mint. Per serving: 759 Calories; 4g Fat (5% calories from fat); 10g Protein; 190g Carbohydrate; 0mg Cholesterol; 1121mg Sodium NOTES : Yield: 3 Cups ** Store in refrigerator up to 5 days. ** From: Southern Living – July 1995 (Mildred Bickley of Bristol, Virginia) Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #526 by Ron West on Jan 24, 1998

Servings: 8 Servings
Category: Lamb | Main dish
Ingredients

• 4 Lamb racks; defrosted
• 1 1/2 ts Olive oil
• 1 Garlic clove, minced
• 1 tb Black pepper; coarse crushed
• 1 tb Chervil; minced, fresh
• 1/2 ts Rosemary; dried
• 1/2 ts Coarse salt
• 1/4 ts Thyme; dried

Directions
Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least 2 hours. Set shallow roast pan in oven and preheat to 475F(240C). Place lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C). Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. Carve between ribs to serve. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Lamb | Mexican
Ingredients

• 2 Ancho chilies
• 1 c Boiling water
• 2 tb Vegetable oil
• 4 Lamb shanks
• 2 md White onions, halved
• 1/3 c Raisins
• 2 tb Piloncillo, Mexican hard
• -sauce
• 4 c Garlic, minced
• 3/8 ts Oregano
• 1/2 ts Cumin
• 28 oz Tomato, whole peeled
• 3/4 c Beef stock
• 4 Bay leaf
• 1 tb Cider vinegar
• Romaine lettuce, shredded
• Black olives, pitted

Directions
1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute’ over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender–about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened–about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don’t remove all the membrane, however, as something has to hold them together. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini