"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, June 18, 2011

Spiced-Lamb-Stuffed Zucchini

Contributed by  and 
4 medium zucchini (2 1/4 pounds)
1/2 cup short-grain rice, such as arborio, soaked for 20 minutes and drained
1/4 teaspoon turmeric
1/2 pound ground lamb
1 tablespoon unsalted butter, softened
1/2 teaspoon cumin seeds
1/4 teaspoon ground cumin
Salt and freshly ground pepper
1 1/4 cups water
1 pound tomatoes, sliced 1/4 inch thick

Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.
In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.
Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.
Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini and serve.
MAKE AHEAD The zucchini can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.
SERVE WITH  Plain Greek-style yogurt and warm pita.

Lamb Pizzettes

Contributed by 
Extra-virgin olive oil, for brushing
30 mini 2-inch pitas, separated into 2 rounds each
1/4 cup chopped mint leaves
2 scallions, finely chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons pine nuts
1 large egg
Kosher salt and freshly ground pepper
1 pound ground lamb
1 cup Greek-style plain yogurt
1 1/2 teaspoons chile oil, plus more for drizzling
Preheat the oven to 425°. Brush 2 large baking sheets with olive oil. Arrange the pitas cut side up on the baking sheets and brush with olive oil. Bake in the upper and lower thirds of the oven, shifting the sheets, for 8 to 10 minutes, until lightly toasted and crisp.
Meanwhile, in a large bowl, combine 2 tablespoons of the mint with the scallions, cumin, cinnamon, pine nuts, egg, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Add the lamb and knead until evenly combined. Spread each pita with a slightly rounded teaspoon of the meat mixture and bake for about 8 minutes, shifting the baking sheets, until the lamb is cooked through.
Meanwhile, in a small bowl, whisk the yogurt with the 1 1/2 teaspoons of chile oil and the remaining 2 tablespoons of mint and season with salt and pepper. Spoon small dollops of the yogurt onto the pizzettes and garnish with a drop of chile oil. Serve right away.
MAKE AHEAD The lamb pizzettes can be baked earlier in the day and reheated gently before serving. The chile-yogurt sauce can be refrigerated overnight.

Sunday, June 12, 2011

Slow Cooked Lamb Shanks in Red Wine

By Summerwine on May 15, 2006
Photo by Summerwine
7 Reviews

Prep Time: 20 mins
Total Time: 3 1/2 hrs
Servings: 4

About This Recipe

"My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consomm√© instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do."

4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onions, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine ( 1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour ( cornstarch)
olive oil, for cooking
salt & pepper

Preheat oven to 325 F degrees.
Season the lamb shanks with salt and pepper.
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
Pour the wine mixture over the lamb shanks; top up with water if needed.
Cover; put in oven and cook for 2 1/2 – 3 hours until very tender.
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
Serve up on individual plates and enjoy.