Lamb/Mutton Recipes?greenspun.com : LUSENET : Countryside : One Thread
Does anyone have any good lamb recipes? Or know of a book of them? The only one I could find was great but is not in print so I may have to photocopy my brains out if I can't get my hands on something else.
-- Novina West (email@example.com), April 19, 2000
Jeff Smith's The Frugal Gourmet, The Frugal Gourmet Cooks With Wine, etc. has some good lamb recipes. Should be able to find it at the library. We substitute ground lamb and stew meat in beef stew, soups and ground beef recipes. The chops we mostly broil, either plain or we smear with olive oil, crushed garlic and rosemary. Roasts are similarly treated with garlic and rosemary, I look in Better Homes and Gardens for roasting times, but I think it's 20 minutes per pond. I don't have the URL but do a web search for SOAR (Searchable Online Archive of Recipes). Probably lamb recipes there.
-- Candy (firstname.lastname@example.org), April 19, 2000.
Here are a few fun links that should keep you busy for a while.
http://food.epicurious.com/ http://www.kitchenlink.com/cgi/public_frames?page=index http://www.ammas.com/users/recsearch.cfm
This one isn't searchable, but go to 'ask the chef' then 'choice recipes', then pick 'Arabian' or 'Indian' http://www.bestcook.com/
Also not searchable, but if you don't mind browsing, WOW!
-- Connie (email@example.com), April 19, 2000.
I'll bet Greek cookbooks would have some great lamb recipes.
-- Peg (firstname.lastname@example.org), April 19, 2000.
My favorite lamb recipe: Baked Lamb with Pasta 1/2 cup butter 2 lbs. boneless lamb (leg or shoulder), cut into 1 1/2" cubes 2 onions, thinly sliced 2 garlic cloves, minced 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/2 cup dry red wine 1 - 8oz. can tomato sauce 3 cups boiling beef broth, bouillon, or water 2 cups orzo (small cantaloupe-seed shape pasta) grated parmesan cheese (or kefalotyri from a Greek market)
Melt butter in a large baking dish or roasting pan (clay is good!). Add lamb, onions & garlic, and stir until coated with butter. Sprinkle with salt & pepper. Bake, uncovered, in a 450 degree oven until meat is browned on all side, about 1/2 hour. Reduce temperature to 325 and add wine & tomato sauce. Bake for 1 hour longer. Add boiling broth. While the lamb is baking, boil orzo in a large amount of salted water for 10 minutes. Drain, add to the pan with the meat. Stir and continue baking until liquid is absorbed, about 20 minutes. The dish will look moist and creamy. Sprinkle with grated cheese. Serves 4. Even those who think they don't like lamb will like this dish! This recipe is from Aphrodite's Kitchen, a Golden Book. The recipe is easy to make and delicious. Happy cooking! Jean
-- Jean (email@example.com), April 19, 2000.
take leg of lamb, make slices in the meat, place sliced or whole peeled cloved in slices, place in pan (for oven), cut/quarter potatos and place them around lamb, pour tomato sauce all over lamb and potatos and if you happen to have whole or stewed tomatos pour a can of those over the lamb and potatos too, sprinkle oregano all over (while fresh oregano is best-dried will work), cover and bake at 350 degrees for 20 minutes per pound of meat but for average leg about 2 hours.
Any leftovers makes a great soup base!
now to really dress this dish up :) and give it a richness and elegance fit for any king...sprinkle cinnamon over this dish! yes I said or typed cinnamon! and add squeeze an orange over all of that! and bake!
-- Ima Gardener (firstname.lastname@example.org), April 19, 2000.
Go the the American Sheep Industry site. They have more lamb recipes than you ever want to see.
-- Susie*Ks (email@example.com), April 25, 2000.