Hot Food & Recipes

Servings: 5 Servings
Category: Lamb/mutton | Moroccan
Ingredients

• 2 kg Leg of lamb
• 1 md Onion
• 1 Celery rib
• 1 tb Paprika
• 1 tb Pepper, black
• 1 l ;Water
• 1 Carrot
• 2 Tomato
• 1 bn Parsley
• 1 tb Salt
• 2 tb Garlic; chopped

Directions
———————————LAMB SAUCE——————————— Pan drippings 2 tb Tomato paste 1 l ;Water Approx. Cook Time: 2:00 Preheat oven to 175 C. All vegetables should be coarsely chopped. Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx. 20 minutes (for 2 kg leg) or until top of lamb is brown. Add water, cover, and cook 1-1/2 hours for medium done roast. Moroccan Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add tomato paste and water. Simmer for about 15 minutes, skimming grease from top of sauce several times. Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb 16, 1999

Servings: 6 servings
Category: Lamb | Main dish | On the gril
Ingredients

• 1 1/2 lb Beef or lamb stew meat; cut
• -into 2″ chunks
• 1/4 c Olive oil
• 1/4 c Red wine
• 1/4 c Fresh lemon juice
• 1/2 sm Onion; finely chopped
• 1 Clove garlic; minced
• 1/2 Ginger root slice; minced
• 1 ts Salt
• 1/2 ts Black pepper
• 1/4 ts Cayenne pepper
• 1 ts Curry powder
• 1 ts Turmeric
• 1 ts Coriander leaf; ground
• 18 Cherry tomatoes
• 1 Sweet green peppers; seeded
• -and chopped
• 1 Red or yellow bell peppers;
• -chopped
• 3 md Potatoes; par-boiled
• 18 lg Mushrooms
• 18 Pearl onions; par-boiled
• 3 Bacon slices

Directions
Blend olive oil with wine and lemon juice. Stir in onion, ginger, garlic, and spices. Place meat chunks in marinade and turn to coat. Marinate overnight, turning pieces occasionally. Cut bacon, potatoes and peppers into 2-bite sized pieces. Thread meat and vegetables onto skewers, placing a piece of bacon over each meat chunk. Grill over hot coals until everything is well browned. By emory!rahul.net!watson@sunshine.eushc.org on Mar 23, 1994. Recipe by: Elizabeth Powell Converted by MM_Buster v2.0l.

Servings: 7 servings
Category: Lamb
Ingredients

• 1 tb Margarine
• Vegetable Cooking Spray
• 1/8 lb Lean Veal Tip Round Roast;
• -Cut Into 1″ Pieces
• 1 1/2 c Sliced Carrot
• 1 c Sliced Onion
• 1 Garlic Cl Ove; Minced
• 1/4 c All-Purpose Flour
• 1/2 ts Salt
• 1/2 ts Pepper
• 1 c Low-Salt Chicken Broth
• 1 c Fat-Free Beef Broth
• 1/2 c Dry White Wine
• 2 Bay Leaves
• 1/2 c Low-Fat Sour Cream
• 5 1/4 c Cooked Egg Noodles
• Chopped Parsley; Optional

Directions
Melt 1 teaspoon margarine in a Dutch oven with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside. Melt 2 teaspoons of margarine in pan overmedium heat. Add carrot, onion, and garlic; saut?10 minutes or until tender. Stir in flour, paprika, salt, and pepper. Add broths, wine, and bay leaves; stir well. Return meat to pan, and bring to a boi. Cover, reduce heat, and simmer for 1 1/2 hours or until tender. Stirring occasionally. Discard bay leaves. Remove from heat, and stir in sour cream. Cook over los heat 5 minutes or unitl thoroughly heated. Serve over noodles; garnish with parsley, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Lamb | Grilling | Main dish | Bar-b-q
Ingredients

• 4 Lamb tenderloins
• 8 Roasted shallots or pearl
• -onions
• 8 Six-inch bamboo skewers;
• -soaked
• 1 Garlic head; crushed
• 1 c Olive oil
• 3 Sprigs Rosemary; bruised
• === CRACKED WHEAT SALAD ===
• 1 1/2 c Cooked cracked wheat
• 1 oz Diced red peppers
• 1 oz Diced yellow peppers
• 3 tb Chopped tarragon
• 1/2 c Fresh lemon juice
• 2 tb Honey
• Salt; to taste
• Freshly ground black pepper;
• -to taste
• === RIOJA RED WINE
• -VINAIGRETTE ===
• 1/2 Bottle Rioja red wine
• 1 tb Dijon mustard
• 1/2 c Olive oil
• Salt; to taste
• Freshly ground black pepper;
• -to taste

Directions
Prepare a wood or charcoal grill and let it burn down to embers. In a mixing bowl, combine garlic, olive oil and rosemary. Marinate lamb for 4 to 6 hours. Skewer lamb with roasted shallots and grill for 3 minutes on each side and serve with Cracked Wheat Salad and Rioja Red Wine Vinaigrette. This recipe yields 4 servings. For the Cracked Wheat Salad: In mixing bowl combine all ingredients well. Season to taste with salt and freshly ground pepper. For the Rioja Red Wine Vinaigrette: In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified. Season to taste with salt and pepper. Serve drizzled over lamb skewers. Recipe Source: GRILLIN’ & CHILLIN’ with Bobby Flay and Jack McDavid From the TV FOOD NETWORK – (Show # GR-3620 ) Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.