Serves 6
1 6½-pound leg of lamb
3 tablespoons peanut or vegetable oil
2 carrots, sliced
1 large onion, coarsely chopped
2 celery stalks, sliced
2 large garlic cloves, chopped
1 bay leaf
4 sprigs fresh parsley
2 sprigs fresh thyme, or ½ teaspoon dried thyme
2 sprigs fresh rosemary, or ½ teaspoon dried rosemary
1 fresh sage leaf, or ½ teaspoon dried sage leaves
1½ cups dry white wine
1 cup homemade beef stock or canned broth
Salt and freshly ground black pepper
1. Preheat the oven to 325 degrees.
2. Heat the oil in a large heavy casserole and brown the lamb on all sides. Transfer the lamb to a plate and add the vegetables to the casserole. Stir and cook over medium heat for 5 minutes. Add the remaining ingredients and bring to a boil. Return the lamb to the casserole, cover, and bring to a boil.
3. Transfer the casserole to the oven and bake for 2¼ hours, or until the lamb is tender.
4. Transfer the lamb to a warmed serving platter.
5. Strain the ingredients in the casserole, collecting the liquid in a bowl. Discard the solids. Skim off as much fat as possible.
6. Pour the liquid into a saucepan and reduce it to about 2 cups. Season with salt and pepper to taste. Serve the sauce with the sliced lamb. If desired, thicken the sauce by adding beurre manie (a combined mixture of 2 tablespoons softened butter and 2 tablespoons all-purpose flour) and whisking, while boiling, until the sauce thickens.
Serving Suggestions: Mixed Vegetables with Fine Egg Noodles and Three-Green Salad with Hazelnut Dressing.
Serves 4
8 1½-inch-thick loin lamb chops
Salt and freshly ground black pepper
⅓ cup honey
⅓ cup water
1½ teaspoons red wine vinegar
1½ teaspoons dried mint
1. Preheat the broiler.
2. Season the lamb chops lightly with salt and pepper. Broil 5 to 6 inches from the heat for 5 minutes.
3. Meanwhile, combine the remaining ingredients in a saucepan and simmer for 3 or 4 minutes.
4. Turn the chops and brush with the mixture. Cook about 5 minutes, or until golden brown for “pink” or medium-cooked chops. Cook a few minutes longer for more well-done chops.
Serving Suggestions: Carrots Vichy and Individual Roesti Potatoes.
Serves 4
8 1½-inch-thick loin lamb chops, boned, rolled up, and tied with kitchen string (Remove as much fat as possible.)
Salt and freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried dill
1 tablespoon chopped fresh parsley leaves
2 tablespoons butter, melted
1. Preheat the broiler.
2. Season the noisettes on each side with salt and pepper.
3. Combine the herbs and butter and brush over the noisettes on each side.
4. Broil the noisettes 6 inches from the heat for 5 minutes per side for pink; or to the desired doneness.
Serving Suggestions: Minted Fresh Peas and Lemon Rice.
Serves 6
3 tablespoons butter
1 tablespoon olive oil
2 teaspoons ground ginger
½ teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
¼ teaspoon powdered saffron
3 1½ pounds shoulder of lamb, cut into 1½-inch pieces
2 cups homemade chicken stock or canned broth
1 large onion, thinly sliced
¼ cup honey
12 ounce package pitted prunes
2 tablespoons toasted sesame seeds (see Note)
1. In a heavy 2-quart pot, heat the butter and oil. Add the spices and stir. Immediately add the lamb pieces and toss to coat evenly with the spiced butter. Cook over low heat for 10 minutes.
2. Add the stock and bring to a boil. Simmer, covered, for 1 hour, stirring occasionally.
3. Add the onions and honey and continue simmering, uncovered, for 45 minutes, or until the meat is tender.
4. Stir in the prunes and sesame seeds and simmer for about 10 minutes, or until the prunes swell.
NOTE: To toast the sesame seeds, spread them on a baking sheet and place them under a hot broiler for about 3 minutes or until lightly browned. Stir once.
Variations: Substitute dried apricots for the prunes in the recipe. Chicken breasts cut into 1½-inch pieces can be substituted for the lamb. The only change in the recipe is to add the onions with the chicken and cook the dish for 45 minutes. Add the prunes or apricots and cook for 10 minutes as directed.
Serving Suggestions: Avocado vinaigrette, hot cooked rice, and toasted pita bread.
Serves 4
1¾ pounds ground lamb shoulder
1 small onion, minced
1 large garlic clove, minced
2 tablespoons unseasoned dry bread crumbs
1 tablespoon chopped fresh parsley leaves
½ teaspoon salt
Freshly ground black pepper to taste
½ cup chutney, chopped
½ cup sour cream
2 teaspoons curry powder, or to taste
1. Preheat the broiler.
2. Put the lamb, onion, garlic, bread crumbs, parsley, salt, and pepper in a large bowl. Mix until just well combined. Shape into 4 equal-sized patties about 1 inch thick.
3. Broil the patties in a broiling pan about 6 inches from the heat for about 5 minutes per side.
4. Meanwhile, combine the sauce ingredients. Serve the sauce with the burgers.
Serving Suggestions: Stir-fried Snow Pea Pods and Lemon Rice.
Serves 4
2 racks of lamb, each cut in half and trimmed of fat
Salt and freshly ground black pepper
3 tablespoons butter, melted
½ cup unseasoned fresh bread crumbs
3 tablespoons chopped fresh parsley leaves
I large garlic clove, minced
1. Preheat the oven to 450 degrees.
2. Season the meat with salt and pepper.
3. In a bowl, combine the butter, bread crumbs, parsley, and garlic and season well with salt and pepper. Press the mixture, in equal amounts, onto the meat side of the racks of lamb.
4. Put the racks in a roasting pan, bone side down, and roast for 15 minutes for pink; or to the desired doneness.
Serving Suggestions: Creamed spinach and sautéed potatoes.