Lamb Tajine With Pears And Honey

(Serves 6)
2 - 3 lbs. boneless lamb shoulder
2 lbs. fresh pears
4 medium onions
4 TBS. butter
5 TBS. honey
1 TBS. cinnamon
1 pinch saffron
salt and fresh ground pepper
Cut the lamb into cubes about 1" square.
Melt the butter in a dutch oven or casserole (which has a cover). Add lamb, salt, pepper, cinnamon and saffron. Mix well and sauté lamb until brown.
Cover meat with water. Cook covered for 30 minutes.
Peel the onions. Cut into large pieces. Add to the lamb mixture. Cover and cook an additional 30 minutes.
When the lamb is thoroughly cooked and tender (perhaps an additional 15 - 30 minutes), remove the lamb (only) from the casserole. Peel the pears. Cut into large pieces. Add pears to the casserole along with the honey. Cook over medium heat for about 20 minutes until the pears are just becoming tender.
Add the lamb back to the casserole and cook for another 10 minutes to blend all the flavors. (At this point, if the sauce is too thin, it can be reduced by temporarily removing it from the meat, pears, and onion mixture and cooking the sauce in a separate saucepan until it thickens. Then add the thickened sauce back to the lamb, pears and onions).
Serve with couscous.
(from: Odile Grand-Clement, our friend from Paris, France)

LAMB WITH PEAR

2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin
Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.
In a large saucepan gently fry the onion in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.

Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)
Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.

Place in a tagine and serve hot. Normally eaten using bread but rice is a great substitute.

CYPRUS EASTER SOUVLA

5 kilos/11 lbs lamb shoulder/neck cut in (7.5cm) 3 inch chunks
5 medium size onions
1 whole fresh garlic bulb
2 cups canola oil
1/4 cup water
zest and juice of 3 fresh lemons
2 tablespoons ground cumin
1 tablespoon ground rosemary
1 tablespoon ground Spanish paprika
1 teaspoon of crushed red pepper
3 tablespoons ground/powder (for better absorption & flavor) salt
5 ounces lamb fat
2 ounces bacon fat
Marinade:
In a blender, mix onions, garlic, lemon zest and juice, and water. In a pan, heat 1 cup of canola oil until just starting to slightly smoke, then very slowly pour into separate bowl with cumin, rosemary, Spanish paprika and crushed red pepper while constantly stirring. Once mixed, pour immediately into blender with onion, garlic, lemon zest and juice, and water combination and continue to blend.
Put meat into a big enough bowl, then pour the above marinade over it and mix together. Let it sit for no more or less than 6 hours.
Cooking:
When ready to cook, discard the marinade and wipe the excess off the meat with a clean towel. Pass meat evenly through 0. 8meter/2. 5foot long and (2cm) 1/4 inch thick metal skewers so that it won't slip down while on the rotisserie (foukou).

Prepare charcoal in the "foukou" to high heat. If you can hold your hand where the meat will be for no more than 2-4 seconds before having to move away, then it's "high heat". 6-8 seconds is medium heat, while 10 seconds or more is low.
Set the meat on the rotisserie over high heat, and high speed. You do this first so that to sear the outside of the meat and seal in the juices and flavor. When you notice the meat starting to change color, dust it with 1 1/2 tablespoons of salt. If you mix in MSG with your salt (2 parts salt to 1 part msg) the flavor of the meat will double!
When the meat just starts to turn brown, remove skewers and lightly wrap meat with aluminum foil (to make the meat tender & juicy), then put the skewers back on over high heat and low rotisserie speed until you can measure an internal temperature of 65 °C (150 °F).
Remove aluminum foil, and raise meat until over "medium high" heat.
Melt lamb and bacon fat with 1 cup of canola oil in a microwave and brush onto the meat, then dust on the remaining 1 1/2 tablespoons of salt.
Remove and serve when color is golden brown.

Lamb Merguez Sausage

Yield: About 24 (10-inch) links
4 pounds boneless lamb shoulder, diced
1 pound pork fatback, diced (see note)
3 tablespoons kosher salt
2 teaspoons granulated sugar
1 teaspoon dried red pepper flakes
2 tablespoons minced fresh garlic
1 1/2 cups diced roasted red peppers
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons minced fresh oregano (see note)
1/4 cup red wine, chilled
1/4 cup ice water
20 feet natural sheep or hog casings, soaked in water (see note)
1. Combine lamb, fatback, salt, sugar, red pepper flakes, garlic, roasted red peppers, black pepper, paprika and oregano. Toss to distribute seasonings. Cover and refrigerate until ready to grind.
2. Grind the mixture through a small die into a bowl resting in ice.
3. Add wine and water to the meat mixture. Mix with paddle attachment or a sturdy spoon until the mixture develops a uniform, sticky appearance, about 1 minute.
4. Cook a small portion of the sausage in a sauté pan. Taste and adjust seasonings if necessary.
5. Stuff sausage into casings, and twist into 10-inch links. Cover with plastic wrap. Refrigerate or freeze links until ready to cook.
6. Sauté, roast or grill the sausages until cooked through.
Per link: 610 calories; 54g fat; 19g saturated fat; 120mg cholesterol; 25g protein; 5g carbohydrate; 2g sugar; 0.5g fiber; 1,410mg sodium; 65mg calcium.
Notes: Attachments for grinding and stuffing are available for most KitchenAid stand mixers. Pork fatback and natural casings are available at specialty butcher stores like G&W Bavarian Style Sausage Co. in St. Louis or Frandeka Meats & Fish at Soulard Market. If fresh oregano is not available, substitute 2 teaspoons of dried oregano.
Adapted from "Charcuterie: The Craft of Salting, Smoking and Curing," by Michael Ruhlman and Brian Polcyn (W.W. Norton & Co., 2005)

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.

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.

Greek Lamb Saute With Mostaccioli

By Weightlossmenu

Created 16 May 2010 - 11:15am

Recipe Details

 

Ingredients: 

1/2 of a (1-pound) package Mostaccioli, uncooked

1 tablespoon olive or vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

1 medium eggplant, peeled, seeded and cut into 1-inch cubes

2 cloves garlic, minced

1/2 pound lean boneless lamb, cut into 3/4-inch cubes

2 fresh tomatoes, peeled, seeded and chopped

1/4 teaspoon ground nutmeg

1/4 cup grated Parmesan cheese

Directions: 

Prepare Mostaccioli as package directs; drain. In large skillet, heat oil; add green pepper, onion, eggplant and garlic. Cook and stir until tender-crisp. Add lamb; cook until tender. Stir in tomatoes and nutmeg; heat through. Toss meat mixture with hot cooked mostaccioli and Parmesan cheese.

Smoky Bowl O` Reda with Limed Sour Cream

This recipe calls for beef stew meat, but I think goat stew meat or lamb makes this dish something to remember!
Serves 4 to 6
4 tablespoons canola oil, divided
3 pounds lean beef stew meat, cut into l/2-inch cubes
Salt and freshly ground block pepper, to taste
3 cloves garlic, peeled and minced
1 tablespoon cumin seeds, toasted, ground
1 tablespoon dried oregano
2 tablespoons cayenne pepper
1 tablespoon Tabasco
1 tablespoon minced chipotle in adobo
1 tablespoon kosher salt
1/2 cup tequila
1 (16-ounce) can Lone Star or other cheap beer
4 cups water or Beef Stock low-sodium if using canned
2 tablespoons maso harina
1/2 cup water

1. Heat 2 tablespoons of the oil in a 5-quart Dutch oven over medium-high
heat. Pat the beef dry with paper towels and season with salt and pepper.
Add 1/3 of the beef and cook for 3 to 5 minute or until evenly browned,
stirring frequently. Remove the pieces from the pan when they are browned.
Repeat with the remaining batch of beef, adding additional oil if needed,
until all the beef is browned, taking care not to overcrowd the pan.

2. Return all the meat to the pan. Add the garlic, cumin, and oregano; cook,
2 minutes, continuing to stir. Add cayenne, Tabasco, chipotle, salt,
tequila, beer, and water or stock, and bring to a boil.

3. Reduce heat to low and simmer 1 to 11/2 hours, stirring occasionally to
keep the mixture from burning, until meat is tender. Add more water if
needed.

4. When the meat is tender, mix together the maso harina and 1/2 cup water
in a bowl; stir into the chili. Simmer for 30 more minutes, until the meat
is melting into the sauce. Serve with soda crackers and grated Cheddar
cheese, Limed Sour Cream (page 22), and onions or beans on the side.

Limed Sour Cream
Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrate and minced (or squeezed of extra liquid
if canned)
Salt and freshly cracked black pepper, to taste

Combine all the ingredients in a small mixing bowl and stir thoroughly. Will
keep for about 1 week refrigerated in an airtight container.

The Fearless Chef

Braised Lamb Shoulder with Tomato Marmalade

 Chef Michael Symon, Lola and Lolita (Cleveland, Ohio)

# Servings: 6

Braised Lamb Shoulder

2 pounds American lamb shoulder, visible fat removed and cut into bite size pieces
2 teaspoons salt
2 teaspoons pepper
1 tablespoon ground cumin, divided
1 tablespoon ground cinnamon, divided
1 tablespoon ground coriander, divided
2 tablespoons olive oil
4 cups fat free chicken broth
1 cup tomato juice
2 large onions, sliced
2 large carrots, cut into 1/4-inch-thick slices
2 cloves garlic, finely chopped
Tomato Marmalade (recipe follows)

Tomato Marmalade 1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2-1/2 cups chopped Roma tomatoes (about 8 large)
1/4 cup brown sugar, packed
3 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh orange juice

Braised Lamb ShoulderPreheat oven to 325ºF.

Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon and coriander. Add to meat and toss to coat. In large oven-proof pan with cover, heat oil over medium-high heat. Add lamb; stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.

Tomato Marmalade
In small skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.

To Serve: Ladle lamb into low-sided bowls. Top with Tomato Marmalade.

Nutrition:

621	calories	61	g protein
28	g carbohydrate	29	g total fat
42%	calories from fat	183	mg cholesterol
5	g fiber	1693	mg sodium
11	mg niacin	.44	mg vitamin B6
4.01	mcg vitamin B12	6	mg iron
11	mg zinc

Nichola’s BBQ Lamb

This brilliant BBQ lamb recipe came to me from my good friend Nichola. It’s ideal for the barbecue grill and had a wonderfully tasty marinade.

The roots of this recipe must lie in Spain because it’s heavy on paprika and with chilli and garlic to complete the mix it’s got to be a winner. There’s more paprika in the sauce and the combination of flavours achieved with the herbs is out of this world.
TIP - Add the herbs to the sauce at the last minute, maintain their structure and don’t wilt.
I’ve chosen to use a boned shoulder but you can butterfly a small leg and get equally good results.

Ingredients for the marinade:-

• 6 tablespoons oil
• 1 teaspoon chilli flakes
• Juice and Zest of 2 lemons
• One teaspoon Spanish smoked paprika
• 2 cloves garlic chopped

Ingredients for the sauce:-

• 4 tablespoons oil
• ½ teaspoon chilli flakes
• ½ teaspoon paprika
• 1 level teaspoon sea salt
• 1 large handful of mint roughly chopped
• 1 large handful of coriander roughly chopped

Method:-
Cut into the deepest part of the lamb to create an even surface and place it skin side down in a roasting try. Pour over the marinade, rub it into the lamb and set aside for at least a couple of hours.
The coals on the barbecue grill need to be pretty hot and when ready slap the lamb on skin side up (this should minimise the chance of a flare up) and sear for 10 minutes. Flip it over and give it another 10 minutes.



Cooking time will vary a little depending on how thick your piece of lamb is and of course how you like your lamb cooked. When done to your liking, pop the lamb skin side down into a roasting tray and pour over the sauce. Let the meat rest for 5 – 10 minutes and then serve and enjoy.

Xinjiang Lamb and Chile Barbecue

The region located next to Mongolia, called Xinjiang, is noted for its barbecue lamb, or mutton, even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. It's easy to visualize this simple barbecue being prepared by the nomads on the steppes of Xinjiang. Note: This recipe requires advance preparation.

1/4 cup lemon juice, fresh preferred
2 tablespoons Asian red chile oil (available in Asian markets)
2 tablespoons rice wine or dry sherry
1 tablespoon light soy sauce
1 tablespoon sugar
4 cloves garlic, minced
2 teaspoons crushed Sichuan peppercorns
½ teaspoon minced ginger
1/4 teaspoon salt
1 to 1 ½- pounds lamb, cut in 2-inch cubes
8 jalapeños, cut in half lengthwise
4 sesame seed buns
Chopped green onions, including some of the greens
Chopped fresh cilantro

In a non-reactive bowl, combine the lemon juice, chile oil, wine, soy sauce, sugar, garlic, peppercorns, ginger, and salt and blend well. Add the lamb and jalapenos and marinate them in the refrigerator overnight or for 2 hours at room temperature.

Drain the mixture and reserve the marinade. Thread the meat on skewers, alternating with the jalapeño halves. Place the skewers under a broiler or grill over a medium-hot fire until medium-rare, about 15 minutes. Baste occasionally with the marinade.

Serve the lamb and chiles in the buns topped with the chopped onions and cilantro.

Yields: 4 to 6 servings

Heat Scale: Medium Hot

Merguez (Lamb Sausage)

(Kirk McKoy / Los Angeles Times)

Total time: About 1 hour, plus chilling time

Servings: This makes about 5 pounds sausage

Note: Adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn. This recipe requires a meat grinder and sausage stuffer. Casings should be properly flushed and softened before using; consult your butcher or the packaging.

4 pounds boneless lamb shoulder, diced into 1/2 -inch pieces
1 pound pork back fat, diced into 1/2 -inch pieces
3 tablespoons kosher salt
2 teaspoons sugar
1 teaspoon hot red pepper flakes
2 tablespoons minced garlic
1 1/2 cups diced roasted red peppers
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Spanish paprika
2 tablespoons minced fresh oregano
1/4 cup dry red wine, chilled
1/4 cup ice water
About 20 feet prepared sheep casings

1. In a large bowl, combine the lamb, back fat, salt, sugar, pepper flakes, garlic, roasted pepper, black pepper, paprika and oregano and toss to evenly distribute the seasonings. Cover and chill until ready to grind.
2. Grind the mixture through a meat grinder fitted with the finest plate into a large bowl set over an ice bath.
3. Add the wine and water to the meat mixture and mix in a stand mixer using a paddle attachment, or by hand with a sturdy spoon, until the liquids are incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.
4. Fry a small patty until done to check the flavor and seasoning (the sausage should be cooked to an internal temperature of 150 degrees). If necessary, adjust salt, pepper and other seasonings, then fry another patty and check again.
5. Stuff the sausage into the sheep casings with a sausage stuffer and twist into 10-inch links. Refrigerate up to 2 days or freeze up to 2 months until ready to cook.
Each 4-ounce serving: 344 calories; 19 grams protein; 2 grams carbohydrates; 0 fiber; 29 grams fat; 11 grams saturated fat; 83 mg. cholesterol; 563 mg. sodium.


Copyright © 2010, The Los Angeles Times

Roasting Lamb

http://allrecipes.com/HowTo/Roasting-Lamb/Detail.aspx
Roasting Lamb
By: Jennifer Anderson

A perfectly roasted lamb will be crisp on the outside, and tender and juicy on the inside.

Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it. Dry heat is best for cuts of meat that are naturally tender.

Choosing the Right Cut
The leg and rack are the most tender cuts or meat on a lamb. Rack of lamb is often served with several individual bones protruding from it; this style of reparation is known as a "Frenched" rack of lamb and is achieved by trimming the fat and meat from between the ribs and scraping the bones clean. Your butcher should be able to do this for you at your request; you can save the meat trimmings to make soup later on.

Seasoning the Meat
Lamb is flavorful enough on its own that it doesn't need much seasoning, but conversely, lamb's flavor is robust enough that it pairs beautifully with any number of boldly flavored seasonings. Some additions that complement lamb well are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.

Before seasoning the lamb, trim some of the excess fat if you like, in addition to any silver skin.
Chop up herbs/seasonings and rub the mixture evenly over the surface of the meat.
Wrap the coated meat tightly in plastic wrap and refrigerate it overnight for the best flavor.

Another popular way to season a roast is to make small incisions in the surface of the meat and push slivers of garlic and sprigs of herbs into the slits. You can do this right before you begin roasting, or do it a day ahead of time for a more intense flavor.

Season the lamb however you like--but don't salt it until just before cooking, as salt can draw moisture out of the meat.

Roasted to Perfection

Before roasting your lamb, remove it from the refrigerator and allow it to sit for 30 minutes. A piece of meat at room temperature will roast more evenly, and using a roasting rack will ensure even browning and heat circulation.

The amount of fat that your piece of lamb has surrounding the outside and marbled through the middle will determine the cooking time and temperature you use:

For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting--the meat will take about 25 minutes per pound to reach medium rare.

Using a hot oven in this manner will allow leaner cuts of meat to get nicely browned on the outside before they become overcooked and dry in the middle.

For a fattier piece of meat, roast at 325 degrees F (160 degrees C) for a longer period of time, allowing the fat to slowly melt and bathe the roast in its own juices. Meat cooked with this method will take about 30 minutes per pound to reach medium rare.

The most accurate way to determine doneness is with a meat thermometer:

110 degrees F (42 degrees C) is rare
120 degrees F (58 degrees C) is medium-rare
145 degrees F (68 degrees C) is medium-well

Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough. For safety, the USDA recommends cooking whole muscle meats such as roasts to 145 degrees F.

Rest Your Roast

Once your roast is within 10 degrees F (5 degrees C) of its ideal cooked temperature, remove from the oven, place a foil tent loosely over it, and allow the meat to rest for 15-20 minutes. As the meat rests, the internal temperature will increase by several degrees, the muscle fibers will relax, and the juice that has come to the surface of the meat during cooking will begin to return to the center. A well-rested piece of meat will be more tender, and will retain its juices better when you slice it.

Lamb Fajitas

This is a tasty alternative to beef or chicken. I got this recipe from a friend.—Bonnie Hiller, Powell, Wyoming
8 ServingsPrep: 15 min. + marinating Cook: 15 min.
Ingredients
1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
1/2 cup canola oil
1/2 cup lemon juice
1/3 cup soy sauce
1/3 cup packed brown sugar
1/4 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1/2 teaspoon pepper
1 large green pepper, sliced
1 large sweet red pepper, sliced
1 large onion, sliced
16 flour tortillas (7 inches), warmed
Chopped tomato and cucumber, optional
Directions
Cut lamb into thin bite-size strips. In a large resealable plastic
bag, combine the oil, lemon juice, soy sauce, sugar, vinegar,
Worcestershire, mustard and pepper; add lamb. Seal bag and turn to
coat; refrigerate for 3 hours, turning occasionally.
Transfer lamb and marinade to a Dutch oven or large saucepan; bring
to a boil. Reduce heat; cover and simmer for 8-10 minutes or until
meat is tender. Add peppers and onion; cook 4 minutes longer or
until vegetables are crisp-tender.
Using a slotted spoon, place meat and vegetables on tortillas; top
with tomato and cucumber if desired. Fold in sides of tortilla.
Yield: 8 servings.
Nutrition Facts: 1 serving equals 697 calories, 30 g fat (6 g saturated fat), 95 mg cholesterol, 1,251 mg sodium, 67 g carbohydrate, 1 g fiber, 40 g protein.

Morrocan Style Lamb Sausage

Courtesy of Jason Wilson
Servings: Serves 12
Ingredients:

8 cloves garlic , brunoised
3 shallots , brunoised
2 tablespoons cumin seed , ground and toasted
1 tablespoon fennel seed , ground and toasted
4 tablespoons kosher salt
1 teaspoon smoked paprika
1/4 bunch rosemary , chopped
1/4 bunch cilantro , chopped
3 tablespoons olive oil
3 pounds lamb shoulder
1 pound lamb leg
1 pound pork fat
1 pound lamb fat
Juice and zest of 2 oranges
1/4 cup currants
1 cup red wine (preferably Shiraz)
1/2 tablespoon ground cinnamon
2 tablespoons grain mustard
4 ounces sausage casing or 1 pound caul fat (both available at a local butcher)
Directions:

In a saute pan, toast the garlic, shallots, spices and herbs in olive oil. Place meat in a stainless steel bowl and add the oil mixture to the bowl. Add pork and lamb fat, orange juice and zest, currants, red wine, ground cinnamon and grain mustard and allow to sit and marinate, covered in the refrigerator for 4 hours.

Grind marinated meat through a medium die on the meat grinder. Let the meat go through once, then send it through again on the fine die setting.

To taste test, sear a small patty to ensure seasoning is correct. Using sausage stuffer, fill casings or caul fat with lamb mixture. Pan-sear sausages until brown and serve with a favorite savory condiment or relish, such as marinated figs.

Lamb Chili

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=375
Serves 6 to 8
Enjoy tender lamb slowly simmered along with a variety of chile peppers and spices in this not so common chili version. Interestingly, lamb meat in chili dates back to the 1880's versions cooked by some of the San Antonio Chili Queens. Try substituting dark Mexican beer for the chicken stock, adding it once you've cooked all the spices in the pepper mixture. Let it reduce for a few minutes and continue with the recipe.

Ingredients
2 pounds lamb stew meat, cut into chunks
Salt and pepper to taste
1 tablespoon vegetable oil
1 green bell pepper, cored, seeded and chopped
1 Poblano or Anaheim pepper, seeded and chopped (optional)
1 red bell pepper, cored, seeded and chopped
1/2 medium yellow onion, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 tablespoon brown sugar
1 (14.5-ounce) can crushed fire roasted tomatoes
1 (7-ounce) can chipotle sauce OR 2 tablespoons adobo sauce from a can of chipotles in adobo
1 dried bay leaf
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, thinly sliced
3 tablespoons chopped cilantro

Method
In a large bowl, season lamb all over with salt and pepper. In a large pot, heat oil over medium heat. Working in batches, add lamb and cook about 2 minutes per side, until golden brown. Transfer lamb to a large plate as done. Discard excess fat leaving only about 1 tablespoon in the pot.

Bring back to medium heat, add green bell peppers, Poblano or Anaheim pepper (if using), red bell peppers, and onions and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add jalapeño and cook for another 3 minutes, stirring from time to time. Add garlic, cook for 1 minute more, then add chile powder, oregano, coriander, cumin, and salt and pepper. Let spices cook, stirring constantly, for 1 minute.

Return lamb to pot. Stir in broth, Worcestershire sauce, sugar, tomatoes, chipotle sauce, and bay leaf and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper. Lower heat to a slow simmer, cover and cook for about 30 minutes. Check on the consistency of the sauce and add water 1/2 cup water at a time to reach desired thickness. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.

Ladle chili into bowls and garnish with green onions and chopped cilantro.

Recipe Variation: To add a smoky depth of flavor, you can roast the Poblano or Anaheim pepper before adding. Using tongs, hold the pepper over a high heat gas flame, charring all over for about five minutes. You want the pepper skin to have a very dark color on all sides. When done, place in an airtight container and let stand to "sweat" for about 5 minutes. Using plastic gloves to protect your fingers, rub the skin off and discard. Open the pepper and remove veins and seeds and discard the top or stem. Chop and add to recipe along with the jalapeno pepper.

Nutrition
Per serving (13.5 oz/386g-wt.): 460 calories (120 from fat), 13g total fat, 4g saturated fat, 50g protein, 35g total carbohydrate (10g dietary fiber, 4g sugar), 120mg cholesterol, 930mg sodium

Tags: One Pot Meals, American, Southwestern, Dairy Free, High Fiber,Wheat Free

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Lamb Soup

Ingredients:

½ packet of brown gravy mix.
½ medium onion, chopped coarsely.
¾ lb of boneless lamb shoulder, cut into one-inch cubes.
2 cups of beef stock.
1 ½ cups of potatoes, cubed.
1 cup of beer.
1 cup of carrots, sliced thinly.
1 cup of green cabbage, shredded.
2 teaspoons of olive oil.
½ teaspoon of pepper.

Directions:

Heat the olive oil in a non-stick saucepan over a medium-high heat.
Sauté the chopped onion until golden (about 5 minutes).
Add the lamb cubes and sauté for 5 minutes, stirring, until browned.
Add the beer and pepper.
Reduce heat to low; then cover and simmer for 30 minutes.
Stir in the beef stock and gravy mix.
Add the potato cubes and sliced carrots, cover and simmer until vegetables are tender (about 15 minutes).
Stir in the shredded cabbage and cook until the cabbage turns bright green (about 3 minutes).

Spicy Lamb Stew with Butternut Squash

Posted by Elise on Oct 15, 2006

Filed under Lamb, Main Course, Soup and Stew, Wheat-free

With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm.

Spicy Lamb Stew with Butternut Squash
INGREDIENTS
1/2 teaspoon freshly ground black pepper
1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Sweet Hungarian paprika
1/8 teaspoon red pepper flakes
4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
1 large tomato, peeled, seeded and chopped
1 medium garlic clove, minced
Salt
1/4 cup fresh lemon juice

2 teaspoons Sweet Hungarian paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint

METHOD
1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.

2 Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.

3 Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.

4 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.

5 Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot.

Serves 6.