creative_cooks | Entries tagged with lamb

Bag End Lamb Stew
YIELD: 2 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES

Ingredients:

2 Tbsp vegetable oil
200g lamb shoulder, 2″ cubes
1 medium carrot, peeled and 3/4″ diced
1 medium turnip, peeled and 1/2″ diced
1 large waxy potato, peeled and 1/2″ diced, cooked
2 cloves garlic, minced
1 shallot, finely diced
2 bacon, preferably British bacon but American will work, diced
1 cup 1″ diced mushrooms
2 Tbsp all-purpose flour, plus extra to coat
1 sprig rosemary
1 sprig oregano
16oz water or stock
Salt and pepper to taste

Directions:

Heat a heavy bottom pan over medium high heat. Add the vegetable oil. Toss the lamb in a bit of flour to coat. Carefully add the lamb into the hot pot and brown on all sides. Make sure the lamb is evenly spread out so it has room to brown or it will just steam if there is too much meat in the pot at once. When the lamb is brown on all sides, take it out of the pot and set it aside.
Turn the heat down to medium and add a bit more oil into the pot, add your minced garlic, shallots, and bacon. Cook for 5 minutes and add the diced mushrooms. Cook until mushrooms are golden. Add the diced carrots, turnips, potatoes, rosemary, and oregano. Cook for 8-10 minutes. Add the 2 Tbsp of flour and cook for 2-3 minutes. Add the lamb back into the pot. Season with a bit of salt and pepper and add the water or stock. Scrape the bits off the of the bottom of the pan and let it come to a simmer. Turn down the heat to medium low and cover with a lid. Let it simmer for 30-45 minutes and then serve!

nverland

photo LAMB POT ROAST WITH ORANGES AND OLIVES.jpg

LAMB POT ROAST WITH ORANGES AND OLIVES
YIELD Makes 8 servings

INGREDIENTS

1 4–5-pound boneless lamb shoulder
Kosher salt, freshly ground pepper
6 garlic cloves, thinly sliced
2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
2 tablespoons chopped fresh savory or rosemary
1 teaspoon crushed red pepper flakes
1 ½ cups beef stock or low-sodium chicken broth
1 ½ cups dry red wine
1 cup tomato purée

PREPARATION

Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about ½" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes. Remove lamb from oven.
Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.
Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.

DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.

nverland

Yogurtlu Kebap (Yogurt-Marinated Lamb Kebabs) (Turkey)

1 ½ - 2 lbs (675-900 g) boneless lamb leg or shoulder,
cut into ¾-inch (2 cm) cubes
1 cup (250 ml) olive oil
½ cup (125 ml) plain yogurt
2 Tbs (30 ml) grated onion
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) dried thyme
Salt and freshly ground pepper to taste
4 - 6 pita breads, warmed

Combine the cubed lamb with the olive oil, half the yogurt,
grated onion, lemon juice, thyme, salt, and pepper and
marinate at room temperature for 3 to 4 hours. Thread the
lamb on skewers and cook over hot coals or under the broiler
for 3 to 4 minutes - do not overcook. Season the remaining
yogurt with salt and pepper. Serve the kebabs on the warmed
pita with a little of the seasoned yogurt spooned over them.
Serves 4 to 6.

nverland

Baked Kibbeh

1 cup (250 ml) fine-grind (#1) or medium-grind (#2)
bulgur (cracked wheat)
2 cups (500 ml) boiling water
1 large onion, finely chopped
1 lb (450 g) lean ground lamb
1 Tbs (15 ml) ground cumin
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground allspice
Salt and freshly ground pepper to taste
Pine nuts (pignoli) for garnish

Soak the bulgur in the water for 20 minutes. Drain if all the
water is not absorbed. Combine with the remaining ingredients
except the pine nuts and mix thoroughly. Spread into an 8-inch
(20 cm) square baking pan and score the top in a diamond
pattern with the tip of a knife. Place a pine nut in each section
and bake in a preheated 375F (190C) oven until cooked and
brown around the edges, about 20 minutes. Let cool for 5
minutes before cutting along the score marks and serve warm
or at room temperature. Serves 8 to 12 as an hors d'oeuvre, 6
to 8 as a first course.

nverland

Irish Stew

2 lbs (900 g) boneless lamb shoulder, trimmed and
cut into 1-inch (3 cm) pieces
1 Tbsp (15 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
4 cups (1 L) chicken stock
2 lbs (900 g) boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb (450 g) carrots, peeled and cut into 1-inch (2 cm) pieces
6 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
¼ cup (60 ml) all-purpose flour
¼ cup (60 ml) vegetable oil

Combine the lamb, parsley, thyme, salt, pepper, and 3 cups
(750 ml) stock in a large saucepan and simmer covered over
moderate heat for 90 minutes. Add the potatoes, onion, carrots,
celery, and remaining stock and simmer covered for 1 hour. In
a small bowl whisk together the flour and oil until smooth and
stir into simmering stew until well incorporated. Simmer
uncovered 3 to 5 minutes, until thickened. Serves 4 to 6.

nverland

photo 02-Taveuml Kosi Baked Lamb with Yogurt - Albania.jpg

Tavë Kosi (Baked Lamb with Yogurt) - Albania

1 ½ - 2 lbs (675-900 g) lamb, leg or shoulder,
cut into 2-inch (5 cm) cubes
Salt and freshly ground pepper to taste
¾ cup (180 ml) butter
2 Tbs (30 ml) rice
4 cups (1 L) plain yogurt
5 eggs, beaten
1 Tbs (15 ml) all-purpose flour

Season the meat with salt and pepper and place in a baking
dish. Dot with ¼ cup (60 ml) of the butter and bake in a
preheated 350F (180C) oven, basting the meat occasionally
with the pan juices, for 40 minutes. Remove from the oven and
stir the rice into the pan juices. Stir the yogurt, eggs, salt, and
pepper together. Heat the remaining ½ cup (125 ml) butter in
a saucepan and stir in the flour. Cook for 3 minutes and add
the yogurt mixture, stirring until smooth. Pour the yogurt
mixture into the baking pan and stir to combine with the meat
and rice. Bake at 375F (190C) for 45 minutes. Serves 4 to 6.