Hot Food & Recipes

Servings: 6 Servings
Category: Lamb | Tomatoes | Rice | Meats
Ingredients

• 2 lb Lamb stew meat, cut into
• -1 1/2″ pieces
• 3 tb Olive oil
• 6 lg Garlic cloves, flattened
• 2 Sprigs freash rosemary OR
• -2 tsp dried rosemary
• 3/4 c White wine
• 1 cn Italian-style tomatoes 28 oz
• 1 pk Frozen peas, 10 oz.
• Cooked rice

Directions
Season lamb pieces with salt & pepper. Heat 3 Tbsp oil in large pot or Dutch oven over high heat. Working in batches, add lamb to pot and saute until browned, about 4 minutes per batch. Return all lamb and juices to pot, mix in garlic and rosemary. Add wine and boil until reducedd by 2/3, scraping up browned bits, about 8 minutes. Add tomatoes and bring to boil. Cover and simmer over med-low heat until lamb is tender, about 1 hour 15 minutes. Add peas and simmer until cooked through, about 10 minutes. Serve over cooked rice.

Servings: 6 Servings
Category: Lamb | Meats
Ingredients

• 2 tb Olive oil
• 1 lg Garlic clove(s),minced
• 1 lg Onion(s), finely chopped
• 1/2 lb Lean lamb, cut from leg
• -cut in 1/2″ cubes
• Salt and pepper to taste
• 1 pn Hot pepper flakes
• 1 ts Turmeric
• 1/4 c Long-grain brown rice
• 1/2 c Pearl barley, rinsed well
• 3 c Beef stock
• 1/2 c Dried green lentils
• 1 c Drained cooked chick-peas
• 1 c Drained cooked
• -red kidney beans
• 4 c Shredded leaves of
• -spinach or Swiss chard
• 2 lg Scallions, thinly sliced
• 1/2 c Parsley, minced
• 1/4 c Dill, minced
• 1 c Yogurt
• 2 tb Mint, minced

Directions
in a non-stick 5-qt. Dutch oven, heat oil and add garlic. Stir and saut?br /> over medium heat for 60 seconds, then add the onions. Continue to saut?br /> until onions are wilted, stirring frequently. Add the cubed lamb and sprinkle with black pepper, salt, hot pepper flakes and turmeric. Cook, stirring, until the meat loses its color. Add the rice and barley and stir for 2 minutes. Add the stock and bring to a boil, then lower the heat. Stir once, cover and simmer over low heat for 20 minutes, Add the lentils and continue to cook for 15 minutes more (add more liquid if necessary). Stir in the chick-peas and kidney beans and simmer for 5-10 minutes more or until all the liquid is absorbed. In a small bowl, mix together the spinach, scallions, parsley and dill and stir into the pot. Cook, stirring, over low heat only until the herbs wilt. Transfer the mixture to a shallow oven-to-table casserole. Mix the yogurt and mint together and serve separately at the table.

Servings: 4 Servings
Category: Lamb
Ingredients

• 900 g Half leg joint of lamb
• 15 g Fresh root ginger; peeled,
• -thinly slice
• 450 g King Edward potatoes; cut
• -into thin wedges
• 3 lg Leeks; cut intothick chunks
• 1 Bulb fennel; cut into thick
• -wedge
• Rock salt
• Freshly ground black pepper

Directions
———————————–GLAZE———————————– 50 g Fresh root ginger; peeled -and grated 50 g Unrefined soft brown sugar Juice of 1 lime Oven to 180 C/350F/Mark 4. Cut small slits into lamb, insert slices of ginger. Place in an ovenproof roasting dish and cook, uncovered, in centre of oven for 30 minutes (the chef recommends starting with a high temperature which you turn down to the recommended temperature when putting in the lamb. Remove lamb, place vegetables in the roasting dish, season, return(with lamb!) to centre of oven for a further 35 minutes Meanwhile place glaze ingredients in a saucepan, bring to boil, simmer 1-2 minutes until thick and sticky. Remove lamb and vegetables from oven, spread glaze over joint, once lamb is coated give the veg a good stir to make sure they have a good coating of the lamb juices. Return to centre of oven for 30 minutes. Allow to stand at least 15 minutes before serving. Delicious! Recipe by: Tesco’s chef Brian Turner Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Doug Weller on Dec 07, 1997

Servings: 4 Servings
Category: Lamb | Meats
Ingredients

• 1 1/2 lb Boneless shoulder of lamb
• Seasoned flour
• 1 Mild onion
• 1 lg Green pepper
• 1 2 roots Florence fennel (the
• Bulbous vegetable,
• Not the seed-producing
• Herb)
• 3 tb Olive oil
• 2 c Chicken stock, hot
• pn Saffron
• Salt and pepper
• Rice or couscous
• Feta cheese if desired

Directions
Cut the lamb in neat rectangular pieces and dredge in seasoned flour. Peel onion and slice thinly. Core and seed the green pepper and cut it in strips. Slice fennel thinly. Heat oil in saucepan and brown lamb; remove from pan with slotted spoon and put in veggies. Cook and stir till they begin to color. Return meat to pan and add the heated stock. Add saffron, and salt and pepper to taste. Cover and simmer 1 1/4 hr. or till meat is tender. Serve over rice or (better yet) couscous. Crumbling a bit of feta into the couscous is lily-gilding, but it’s paradisdial. From: Marty Adkins Date: 08-25-96 (04:22)

Servings: 4 Servings
Category: Lamb
Ingredients

• 1 1/2 ts Shallots; chopped
• 1 Clove garlic
• 1 ts Olive oil
• 2 c Blackberry pulp
• 2 ts Honey
• 1 Whole clove
• 1 ts Cardamom
• 1 Jalapeno pepper, seeded and
• -diced; or to taste
• 1 1/2 c Port wine
• 4 Lamb chops

Directions
Saute chopped shallots and garlic in hot olive oil until transluscent. Mix pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half; add remaining ingredients. Grill or broil chops about 4 minutes each side for medium; serve with sauce. Recipe By : Arturo Boada, Texas Tropical Fruits, Houston Posted to FOODWINE Digest 24 October 96 Date: Fri, 25 Oct 1996 08:34:04 -0500 From: Ellen Court

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

• 1 tb Olive oil
• 1 Onion; chopped
• 2 Garlic cloves; chopped
• 15 oz Canned tomatoes; chopped
• 4 c Beans; haricot verts, well
• -drained
• 2 c Spoon Lamb Master Recipe;
• -cut in 1/2″ cubes
• 1 c Lamb stock from Master
• -Recipe
• Salt and pepper; to taste
• Chopped parsley

Directions
THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE Preheat oven to 350F. In heavy casserole, heat oil and saute onion and garlic until softened and golden, 6-7 minutes. Add tomatoes with their juice, beans (these can be canned), lamb and stock. Season to taste with salt and pepper. Cover and bake for 30 minutes. Garnish with chopped parsley. NOTES : Serve with brussels sprouts; steamed, then sauteed in butter and olive. Sprinkle with gremolata (a mixture of minced garlic, lemon zest and finely chopped parsley). Recipe by: SF Chronicle; Oct. 25, 1995 – WEEKEND COOK Posted to MC-Recipe Digest V1 #981 by Judi Moseley on Jan 4, 1998

Servings: 4 Servings
Category: Lamb | Soup/stews | Main dish
Ingredients

• 3 lb Lamb shanks, sawed into
• -1 -inch pieces
• 3 md Onions, one peeled and
• -grated, two peeled and
• -thickly sliced
• 3 ts Ras El Hanout, plus more
• -to taste
• Salt & freshly ground pepper
• 1 tb Plus 1 t unsalted butter
• Large pinch of saffron
• 3 c Water
• 1 Cinnamon stick
• 1 ts Olive oil
• 2 ts Sugar
• 1/2 c Canned crushed tomatoes
• 1 c Canned chick-peas
• 3 c Pumpkin or butternut squash
• -chunks
• 3/4 c Pitted prunes, halved
• Harissa Sauce (separate
• -recipe follows)
• Lavash or pita bread

Directions
1. Coat lamb with grated onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 T butter in a wide, heavy-bottomed pan. Add meat and brown lightly on all sides. Add saffron, water, and cinnamon stick; bring to a boil. Reduce heat to a simmer and cook, covered, for 1 1/2 hours. 2. Let cool slightly and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight and remove fat. Refrigerate meat. 3. In a medium saute pan, heat 1 t butter and 1 t oil. Add sliced onions and sprinkle with sugar and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low and cook until onions are very soft and brown, about zo more minutes. 4. Add tomatoes and cooking liquid from the lamb and bring to a boil. Add meat, chick-peas, and pumpkin or squash and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel on Feb 3, 1997.

Servings: 6 Servings
Category: Lamb | Dates | Onions | Meats
Ingredients

• 10 oz Pearl onions
• 2 tb Vegetable oil
• 3 lb Boneless lamb
• -shoulder or stew meat
• -cut into 1 1/2″ pieces
• 5 tb Parsley, chopped
• 1/4 c Cilantro, chopped
• 1 ts Ground cinnamon
• 1 ts Ground ginger
• 1/8 ts Crushed saffron threads
• 1 1/2 c Water (approx)
• 8 oz Pitted dates
• 2 tb Honey
• 2 tb Slivered almonds, toasted

Directions
Cook onions in medium pot of boiling water for 2 minutes. Drain, rinse under cold water and peel. Heat vegetable oil in heavy Dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped parsley and cilantro, cinnamon, ginger and saffron. Add 1 cup water and cup pearl onions. Reduce heat to medium-low. cover and simmer until lamb is tender, about 1 hour. Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce for 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through, about 5 minutes. Add salt and pepper to taste. Transfer to platter. Top with slivered almonds and reserved dates.

Servings: 6 Servings
Category: Lamb | Dates | Saffron | Meats
Ingredients

• 10 oz Pearl onions
• 2 tb Vegetable oil
• 3 lb Lamb, boneless shoulder or
• -stew meat, cut 1 1/2″ pcs.
• 5 tb Parsley, chopped
• 1/4 c Cilantro chopped
• 1 ts Cinnamon
• 1 ts Ginger
• 1/8 ts Saffron threads, crushed
• 1 1/2 c Water
• 8 oz Dates, pitted
• 2 tb Honey
• 2 tb Almonds, slivered, toasted

Directions
Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse under cold water and peel. Heat vegetable oil in a Dutch oven over med-high heat. Working in batches, season lamb with sat &pepper, add to Dutch oven and brown all over, about 4 minutes per batch. Return all lamb to Dutch oven after finishing browning. Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to med-low, cover and simmer until lamb is tender, about 1 hour. Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse puree with a fork. Add remaining onions and simmer until almost tender about 5 minutes. Mix in remaining 1/2 cup water if necessary tothin sauce. Return lamb to mixture and simmer until heated through, about 5 minutes. Season to taste with salt & pepper. Transfer to platter and top with slivered almonds and a few chopped dates.

Servings: 6 Servings
Category: Lamb | Meats
Ingredients

• 1/2 c Butter (1 stick)
• 3 lb Boneless lamb shoulder
• -cut in 1 1/2″ pieces
• 2 c Onion(s), chopped
• 1 1/2 c Water
• 1/4 ts Saffron threads
• 1 Cinnamon stick
• 1/4 lb Pitted prunes
• 3 tb Honey
• 2 1/4 ts Ground cinnamon
• 1 c Blanched slivered almonds
• -toasted
• 1 tb Sesame seeds, toasted

Directions
Melt cup butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper to taste. Working in batches, add lamb to pot and saut until brown on all sides, about 3 minutes per batch. Using slotted spoon, transfer lamb to bowl. Add onion to pot, saut 2 minutes. Return lamb to pot. Stir in water, saffron, cinnamon stick and cup butter. Bring to boil. Reduce heat, cover and simmer until meat is tender, stirring occasionally, about 1 hours. Using slotted spoon, transfer lamb to large bowl. Discard cinnamon stick. Add pitted prunes to pot and simmer 10 minutes. Stir in 3 tbs honey and ground cinnamon. Increase heat and boil until mixture resembles thick syrup, stirring frequently, about 15 minutes. Return lamb to Dutch oven. Add salt and pepper to taste. Cook over low heat until heated through. Spoon onto serving platter. Sprinkle with toasted almonds and sesame seeds. Bon Appetite March 1995 Submitted By DIANE LAZARUS On 03-14-95 (0756)