Holiday Lamb Pie

# Servings: 6

1 box (15 ounces) refrigerated pie crust (2 crusts)
1 small onion, chopped
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 pounds cubed cooked American lamb shoulder, cut into 1-inch cubes
1/3 cup ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
1 cup part-skim ricotta cheese
1 egg
1 teaspoon Italian seasoning
1 egg, beaten with 1 tablespoon water

Preheat oven to 375ºF.

Remove pie crusts from box, following package directions. Unfold crust; sprinkle with 1 teaspoon flour. Place floured side down on 9-inch pie plate.

In small skillet, melt butter and cook onion for 4 minutes. Stir in spinach and cook 2 minutes. Cool. Spread spinach mixture on pie crust.

In large bowl, stir together lamb, ketchup, salt, pepper and thyme. Spoon lamb mixture over spinach. In small bowl, stir together ricotta cheese, egg and allspice; spread over lamb. Brush pastry edge with egg wash. Top with remaining pie crust. Crimp together edges of dough to seal. Brush with egg and water wash. Make slits in top.

Bake for 30 to 35 minutes or until lightly browned.

Holiday Stuffed Crown Roast with Cranberry Relish

# Servings: 8

Stuffed Crown Roast

1 American lamb crown roast, tied and formed into a circle
4 cups dry bread cubes
4 cups fresh cranberries, divided
1-1/2 cup finely chopped celery
3 tablespoons finely chopped onion
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
1-1/4 cup chicken broth
1/4 cup melted butter
Cranberry relish (recipe follows)

Cranberry Relish 1/2 cup honey
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1 small can (11-1/2 ounces) mandarin oranges, drained
16 parsley sprigs

Stuffed Crown Roast

Preheat oven to 375ºF.

Place roast on rack in shallow roasting pan. In large bowl, combine bread cubes, 1 cup cranberries, celery, onion, sage, salt, pepper, broth and butter. Mix well. Fill center of roast with stuffing. Roast for 1 to 1-1/2 hours or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Garnish with mandarin oranges and parsley. Slice between ribs and serve with stuffing and cranberry relish.

Cranberry Relish In food processor, process 3 cups cranberries. Combine cranberries, honey, lemon rind and nutmeg to make relish; mix well.

Tip: If desired, baste roast with 1/2 cup of cranberry mixture during last 30 minutes of roasting.

Easy Lamb Creole Gumbo

# Servings: 6-8

1 pound American lamb leg or shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons oil
2 cans (16 ounces each) stewed tomatoes
4 cups chicken broth
1 cup white wine
1/4 cup chopped parsley
1/2 lemon, sliced
2 teaspoons salt
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
1 package (10 ounces) frozen sliced okra, defrosted
1 can (15 ounces) black-eyed peas, rinsed and drained

Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.

Cranberry-Cherry Marmalade

By Judith Evans, Post-Dispatch Food editor | Posted: Tuesday, November 16, 2010 5:00 am

Enjoy this with turkey, or spoon it over brie, cream cheese or mild goat cheese and serve as an appetizer.

  

CRANBERRY-CHERRY MARMALADE

Yield: 2 cups

1 cup water

1 cup granulated sugar

2 cups fresh cranberries

1/2 cup dried cherries

2 tablespoons cider vinegar

1 tablespoon light brown sugar

2 1/2 teaspoons minced fresh ginger

1 cinnamon stick, broken in half

2 teaspoons grated orange zest (colored portion of peel)

Combine water and granulated sugar in a medium, heavy saucepan over medium-high heat. Stir until sugar is dissolved, then bring to a boil without stirring.

Add cranberries, cherries, vinegar, brown sugar, ginger and cinnamon stick. Stir to mix, then bring to a simmer, lower heat slightly, and cook until mixture is thickened, about 5 minutes. Remove from heat; stir in orange zest. Carefully, with tongs or a slotted spoon, remove and discard cinnamon stick halves.

Let mixture cool to room temperature, then cover and refrigerate. (Marmalade can be prepared 5 days ahead; bring to room temperature 15 to 20 minutes before serving. It can also be frozen; thaw in the refrigerator a day ahead.)

PER 2-TABLESPOON SERVING: 72 calories; no fat; no cholesterol; no protein; 18g carbohydrate; 16.5g sugar; 1g fiber; 1mg sodium; 3mg calcium; 17mg potassium.

Recipe developed by Betty Rosbottom.