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Curried Lamb and Spinach Burgers
- 1 lb. lean ground lamb
- 2/3 cup fresh breadcrumbs
- 1/4 cup savory chutney
- 1 tsp. curry powder
- ½ tsp. salt
- 1/4 tsp. crushed red pepper
- 1 10 oz. package frozen chopped spinach, thawed, drained, and
- squeezed dry
- 2 garlic cloves, minced
- 4 onion sandwich buns
- 1/4 cup chutney
Mix ingredients for burgers, grill, put on buns and spread 1 Tablespoon chutney on top.
From Cooking Light Magazine
Lamb Burgers with Spinach and Feta Cheese
- 1 lb. ground lamb
- 1/2 cup fresh breadcrumbs
- 1/2 tsp. salt
- 1/4 tsp. pepper - fresh ground
- 1 10 oz. box frozen chopped spinach - thaw, drain, dry
- 2 shallot cloves, chopped fine
- 4 oz. feta cheese
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- Optional: 1 clove garlic, minced
fresh parsley, oregano, mint
Mix all ingredients together, make into burgers, and grill or broil to desired doneness. Serve in pita or plain or onion roll. Top with tomato and yogurt sauce (plain yogurt, chopped cucumber, chopped mint, salt and pepper to taste).
Shepherd's Pie
- 1 lb. ground lamb or cooked very lean meat, preferably roast lamb
- 2 tbsp. butter
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 tbsp. chopped parsley
- 3 tbsp. flour
- 2 tbsp. tomato paste
- 1/2 cup dry white wine
- 11/2 cup chicken stock
- 1 tsp. Worcestershire sauce
- freshly ground pepper to taste
- 1 cup cooked fresh or frozen corn kernels
- 2 or more cups mashed potatoes
- 1/2 cup grated sharp cheddar cheese
1. Brown the ground lamb or cut the meat into 1/4 inch cubes. Set aside.
2. Heat the butter in a saucepan and add the onions, carrots, celery and parsley. Cook, stirring, until the onions are wilted.
3. Sprinkle with flour and stir with a wire whisk. Add the tomato paste, wine, stock, Worcestershire and pepper, stirring rapidly with the whisk. Let simmer 10 minutes and stir in the meat and the corn. Cook 5 minutes longer.
4. Preheat oven to 350.
5. Put the meat and sauce in a 7-cup baking dish or casserole. Cover the top with the mashed potatoes. You can spoon the potatoes into a pastry bag and cover the meat. Sprinkle evenly with cheese and place dish in oven. Bake 30 to 45 minutes, or until the dish is piping hot throughout and cheese is melted.
The New York Times Cook Book
by Craig Claiborne
Cincinnati Chili
- 2 tbsp. olive oil
- 1 can(28oz.) plum tomatoes with juices, crushed
- 1 cup chopped onions
- 2 tbsp. tomato paste
- 2 cloves garlic, minced
- 2 tbsp. red-wine vinegar
- 1 lb. lean ground beef
- 2 tbsp. honey
- 1 lb. ground lamb
- salt and pepper to taste
- 2 tbsp. unsweetened cocoa powder 1 pound linguine, uncooked
- 2 tbsp. chili powder
- 2 cans (15 1/2oz each)
- dark-red kidney beans, rinsed and drained
- 1 tsp. ground cumin
- 4 oz. grated Monterey Jack cheese
- 1/4 tsp ground coriander
- 4 to 6 scallions (3 inches of green left on), thinly sliced on
- the diagonal
- 1/4 tsp. cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cardamon
1. Place the oil and onions in a heavy pot over low heat. Cook for 10 minutes to wilt, adding the garlic in the last 2 minutes. Stir often. Add the ground beef and lamb, then raise heat to medium. Cook until browned, breaking up the lumps, about 10 minutes. Remove any excess grease.
2. Add the cocoa and spices; cook, stirring , for 1 minute.
3. Add the tomatoes, tomato paste, vinegar and honey. Bring to a simmer over medium heat and cook for 20 to 30 minutes. Season with salt and pepper.
4. Just before serving, cook the linguine noodles in a large pot of boiling water until tender, 8 to 10 minutes, then drain.
5. To serve, divide the noodles into pasta bowls or onto plates. Top with chili; garnish with the kidney beans, grated cheese and scallions. Serve immediately.
8 servings
Parade Magazine January,1996
We served this with homemade fresh pasta and it was delicious. A different twist to traditional chili.
- 2 tbs olive oil
- 4 lamb shanks, seasoned with salt and pepper
- 2 diced onions
- 2 cloves crushed garlic
- 2 sliced carrots
- 4 stalks sliced celery
- 1/2 lb sliced mushrooms
- 1 can (approximately 19 oz) stewed tomatoes
- 1/2 c red wine
- 1/2 c beef stock
- salt and pepper to taste
- Bouquet garni
- 1/2 tsp mild curry powder
- 1 lb string beans, cut in half or whole
- Rice or noodles
1. Heat olive oil in heavy iron pot or braising pan.
2. When oil is hot, brown lamb shanks on all sides.
3. Set meat aside and lower heat. Leave juices in pan.
4. Add onions, garlic, carrots and celery. Cook over medium heat 5 to 7 minutes. Add and stir mushrooms for 2 minutes
5. Place meat over vegetables and add stewed tomatoes, wine , stock, and seasonings.
6. Cover pot and cook in 325 oven for 3 hours or until meat is very tender.
7. Add string beans during last 20 minutes of cooking.
Serve with rice or noodles
Bouquet Garni - a combination of the following herbs
Chervil Thyme Parsley Garlic is optional
Bay leaf
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Lamb Stew
- 2 lbs lamb, cut into 11/2inch cubes
- 5 Tbl butter
- 3 Tbl flour
- 6 c water
- salt and pepper to taste
- 2 tomatoes, peeled and diced
- 18 small white onions peeled, keep whole
- 6 small carrots or 3 large, cut into quarters
- 1 medium turnip, peeled and cut into 1 inch cubes
- 18 small potatoes, peeled, or 6 medium potatoes, cut up
- 1 lb freshly shelled peas
- 2 tsps chopped parsley
1. Brown the meat on all sides in 3 Tbl of the butter in a hot skillet. Transfer to a dutch oven.
2. Sprinkle the lamb with flour and add the water, salt, pepper and tomatoes. Bring slowly to a boil, cover, reduce the heat and simmer 1 1/2 hours.
3. Heat the remaining butter in the skillet, add the onions, carrots and turnip and sautee until the onions are lightly browned.
4. Add the browned vegetables and the potatoes to the stew. Cook, uncovered, until the potatoes are tender, 30 to 40 minutes. 20 minutes before the potatoes are done, add the peas. Serve sprinkled with chopped parsley.
Serves 4 to 6
from The New York Times Cookbook
by Craig Claiborne
Reservation Stew
- 3 lbs. lamb stew meat ( bones with meat and shanks also work well)
- 1 ½ cups dry pinto beans, soaked overnight
- 1 onion, chopped
- 1 green pepper, chopped
- 1 Tablespoon each: chili powder, salt
- 1 teaspoon each: cumin, oregano
- ½ teaspoon each: pepper, garlic powder
- 5 cups water
- 1 can (28 oz) whole tomatoes
- 1 can (14 oz) hominy, drained
- 1 can (4oz) green chilies, chopped
- Grated cheddar cheese
Place lamb, beans, onion, green pepper, chili powder, salt, cumin, oregano, pepper, garlic powder and water in large dutch oven. Bring the stew mixture to a boil; reduce heat, cover and simmer for about 11/2 hours, or until meat and beans are tender. Remove meat from the dutch oven and cut into small pieces, discarding bones. Stir the meat into the stew mixture and add the tomatoes, hominy, and green chilies; correct seasoning if necessary. Continue to simmer the stew for about 40 minutes, or until slightly thick and heated through. Serve with a bowl of grated cheese to sprinkle over top.
Butterflied lamb with Rosemary
- 1 boned leg
- 1/4 c olive oil
- 1 Tbl lemon juice
- 1 Tbl crumbled rosemary
- 2 tsp coarsely ground pepper
- 1 bay leaf
1. Trim off most of the surface fat and outer coating. Place the lamb in a shallow pan that will hold it snugly.
2. Combine the oil, lemon juice, rosemary, pepper, and bay leaf. Blend well and rub the mixture all over the lamb. Cover and let stand 2 or more hours, unrefrigerated but in a cool place. Turn the meat occasionally as it stands.
3. Grill or Broil
This oil/herb mixture is great on any lamb chops as well. Experiment and enjoy!!
Spinach-Stuffed Leg of Lamb
Spinach stuffing:
- 2 lbs fresh spinach (about 2 large bunches), stemmed, rinsed and
- lightly shaken
- 1 Tbl salt
- 1/3 c olive oil
- 1 c thinly sliced green onion
- 1/4 c chopped fresh parsley
- 1/4 c dry breadcrumbs
- 1 egg, beaten to blend
- 1/4 tsp dried dill
- 1/4 tsp dried oregano, crumbled
- 1/8 tsp freshly ground pepper
Lamb:
- 1 5-6pound leg of lamb, trimmed, boned and patted dry
- 1/4 c olive oil
- 3 Tbl fresh lemon juice
- 2 large garlic cloves, minced
- 2 tsp dried oregano, crumbled
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 lb feta cheese, cut into 3/4 inch cubes (about 1 cup)
- 2 c hot water, or more
- 4 to 5 large potatoes, peeled and quartered lengthwise
For stuffing: Slice spinach very thinly. Squeeze dry. Transfer to colander and sprinkle with 1 Tbl salt. Let stand 1 hour. Squeeze again to remove all remaining moisture.
Heat oil in large skillet over med-high heat. Add onion and sautee until soft, about 10 minutes. Add spinach and parsley and sautee about 2 more minutes. Remove from heat and cool 5 minutes. Stir in breadcrumbs, egg,dill,oregano, and pepper.
For lamb: Preheat oven to 400. Place lamb skin side down on work surface. Flatten slightly. Combine 1/4 c olive oil, lemon juice, garlic, oregano,salt and pepper in small bowl and beat well with fork. Rub half of oil mixture over top of lamb. Spread spinach mixture over. Arrange feta cubes over spinach. Starting at shank end, fold 1/3 of meat over, then fold leg portion over top (as for business letter). Tie with string, starting at thicker end and using slipknots, to form roll enclosed stuffing. Close cavities at ends with threaded larding needle. Rub outside thoroughly with remaining oil mixture.
Transfer meat to large roasting pan. Add 1 cup hot water. Roast 30 minutes. Reduce oven temperature to 350 and continue roasting, basting frequently, until meat thermometer inserted into thickest part registers desired doneness (about 1 hour for medium) and adding more hot water to pan as necessary to prevent drippings from burning.
Approximately 1 hour before meat is done, arrange potatoes around lamb and baste with pan drippings.
Transfer lamb to serving platter and let stand several minutes before carving. Arrange potatoes around roast. Discard any fat from pan. Add 1 cup hot water to drippings, scraping up any browned bits. Place pan over med-high heat and warm through. Strain drippings and ladle sauce over meat.
10 servings
From More of the Best of Bon Appetit
Marinade II
Wonderful for lamb chops or boneless leg!
- 1 tbsp. dijon mustard
- 1 tbsp. white wine vinegar (or 1/2 white vinegar, 1/2 white wine)
- 1 tbsp. firmly packed brown sugar
- 1 tbsp. olive oil
- 1 tbsp. minced parsley (or 1/2 tbsp. dried)
- 1 clove garlic, minced
- 1 tsp. soy sauce
- 1tsp. worcestershire sauce
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
This is enough marinade for 4-6 chops. Increase amounts as necessary. (4x for leg, etc.)
Marinade III
Great with chops or boneless leg!
- 1 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 cloves garlic, crushed
- 2 tsp. ginger (or grated fresh)
This makes ample for a boneless leg - cut amount for chops.
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