* Exported from MasterCook * Lamb Stew Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons corn oil 2 pounds stewing lamb -- cut in 2" cubes 1 Beef bouillon cube 2 teaspoons salt 1 Bay leaf 1/4 teaspoon crushed dried thyme leaves 4 1/2 cups water 6 Carrots -- cut in 3" strips 12 small white onions 1/4 cup corn starch In skillet heat corn oil over medium heat. Add lamb; brown on all sides. Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix corn starch and 1/2 cup water. Stir into lamb mixture. Bring to boil, stirring constantly; boil 1 minute. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Snow-Capped Lamb Chops Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Shoulder or round bone lamb chops -- 3/4" thick 2 tablespoons shortening Salt Pepper 1 can consomme -- (10 1/2 oz.) 1/2 teaspoon thyme 1/2 cup chopped celery 1/2 cup chopped green onions and tops 1 can mushroom stems and pieces -- (3 oz.) 3 tablespoons flour 1 tablespoon chopped parsley 1 cup sour cream Brown chops slowly on both sides in hot shortening. Season with salt and pepper. Drain off excess fat. Add consomme, thyme, celery and 1/4 cups of the onions. Cover, simmer for 45 minutes or until meat is tender. Remove chops. Drain mushrooms, reserving liquid. Stir mushroom liquid slowly into flour and blend. Gradually stir into consomme and juices in skillet. Cook, stirring until thickened. Stir in mushroom pieces and chopped parsley. Return chops to pan, top with sour cream and remaining chopped green onions. Cover and just heat through, about 3 minutes. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Marinade For Lamb Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chablis wine 1 cup green creme de menthe 1 tablespoon onion powder 1 teaspoon dried mint (crushed) 2 tablespoons Louisiana hot sauce 1 cup soy sauce 1 cup water 2 tablespoons olive oil Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade as a basting sauce as it cooks. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ginger and Sesame- Scented Rack of Lamb Recipe By : Serving Size : 6 Preparation Time : 24:00 Categories : International Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stalk (1-inch) fresh ginger root 2 medium clove garlic 1 large orange 2 tablespoons soy sauce 1 tablespoon dark sesame oil 2 racks lamb -- chine bones removed PREPARATION: Peel the ginger and garlic. Remove two 1-inch by 3-inch strips of zest from the orange. Squeeze 1/3 cup orange juice into the workbowl of a food processor fitted with the metal blade. Add the ginger, garlic, soy sauce, and sesame oil, and process until smooth. Put the lamb in a large bowl and rub the meat with the ginger paste. Refrigerate, covered, for 24 hours, turning the racks occasionally in the seasoning paste. COOKING: Bring meat to room temperature. Adjust oven rack to high position and heat oven to 450:F. Wrap the rib bones in foil to prevent blackening and put the racks meat-side up in a shallow roasting pan. Spread any remaining ginger paste over the meat and roast for 10 minutes. Lower oven to 350:F and roast until the internal temperature of the meat at the thickest point registers 130:F (medium rare), 15-20 minutes. SERVING: Let racks rest 5 minutes, cut into chops and serve immediately. Serves: 4 to 6 Prep Time: More than 1 day Description: "The rack, or rib roast is a very tender and elegant cut." Cuisine: "Middle Eastern" Source: "Cook's Magazine September/October 1988" - - - - - - - - - - - - - - - - - - - NOTES : Ask the butcher to remove the chine bone from each rack, to trim and "french" the ribs, remove the fell, and trim the fat to no more than 1/4-inch in thickness. To present the racks standing upright, slice a thin wedge of meat off the bottom of the eye. This creates a flat base and simplifies carving Nutr. Assoc. : 0 * Exported from MasterCook * Ground-Lamb Kabobs with Green Peppercorn Sauce Recipe By : Serving Size : 4 Preparation Time : 4:00 Categories : Grilled International Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground lamb, very lean -- thrice ground 3 medium clove garlic -- minced 3/4 cup minced fresh mint 1 1/2 tablespoons minced fresh sage 1 teaspoon dried sage 6 tablespoons olive oil Salt Ground black pepper 3/4 cup dry bread crumbs Green Peppercorn Sauce -- (see recipe) TO PREPARE: Mix first 4 ingredients plus 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Cover and refrigerate for at least 3 hours. (Can be refrigerated overnight.) TO COOK: Prepare the Green Peppercorn Sauce recipe. To finish the kabobs, heat the grill. If using wooden skewers, soak eight 8-inch skewers in water for at least 15 minutes. Stir breadcrumbs into lamb mixture. Divide mixture into 8 portions. Making 1 kabob at a time, form a portion of lamb into a compacted 4- by 1-inch cylinder. Skewer the lamb cylinder lengthwise. Repeat with remaining lamb to form 7 more kabobs. Brush kabobs with remaining 2 tablespoons oil. Grill kabobs, turning occasionally, until browned, about 10 minutes for medium. TO SERVE: Transfer 2 kabobs to each plate. Drizzle a portion of the Green Peppercorn Sauce over kabobs and serve. Description: "Middle Eastern grillwork with flair." Cuisine: "Middle Eastern" Source: "Cook's Magazine June 1990" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve these kabobs over Bulgur with Mushrooms and Almonds. NOTES : Have your butcher grind the lamb three times through the finest die of his meat grinder. The resulting fine-textured meat better adheres to the skewer during grilling than does a coarser grind Nutr. Assoc. : 0 * Exported from MasterCook * Roast Leg of Lamb with Bulgur-Mint Stuffing Recipe By : Serving Size : 10 Preparation Time : 2:00 Categories : Easter International Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 2 tablespoons butter 1 large onion -- minced 1 teaspoon ground cinnamon 1/2 cup coarsely chopped walnuts -- toasted 3 tablespoons minced mint 1 tablespoon lemon juice Salt Ground black pepper 7 pounds leg of lamb -- aitch and thigh bone TO PREPARE: For the stuffing, bring bulgur and 3 cups water to boil in a medium saucepan. Cover and simmer until bulgur is tender, about 25 minutes. Remove from heat and let stand 10 minutes. Drain bulgur and transfer to a medium bowl. Heat butter in a skillet. Add onions; sauti until softened, about 3 minutes. Add onions, cinnamon, walnuts, mint, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the bulgur; toss. (Can be cooled, covered, and refrigerated overnight.) Sprinkle 1/2 tablespoon salt and 1/2 tablespoon pepper all over the leg of lamb. Spoon the Bulgar-Mint Stuffing into the lamb cavity. Fold the flap of meat over the stuffed cavity, completely enclosing the stuffing. Use a trussing needle and twine to sew the cavity shut. Starting at the shank end, wrap lengths of twine crosswise at 1-inch intervals around the stuffed leg of lamb, tying each length of twine in a knot to secure. TO COOK: Heat oven to 400:F. Transfer stuffed leg of lamb to a roasting pan; roast until a meat thermometer inserted into the center of the stuffed lamb registers 130:F, about 45 minutes. Transfer lamb to a carving board; let stand 10 minutes. TO SERVE: Remove twine; cut roast crosswise into 1/2-inch thick slices. Serve immediately. Serves: 8 to 10 Description: "A picturesque treatment of lamb with Middle Eastern tones." Cuisine: "Middle Eastern" Source: "Cook's Magazine April 1990" - - - - - - - - - - - - - - - - - - - NOTES : Borrowing a common Middle Eastern technique of using bulgur as a stuffing, Cook's test kitchen staff developed this recipe. Have your butcher remove the aitch and thigh bones from the leg of lamb, leaving the shank bone intact. This boning technique creates a pocket for the stuffing while allowing the leg of lamb to retain its natural shape Nutr. Assoc. : 0 * Exported from MasterCook * Lamb with Cashew-Nut Curry (Korma) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Ethnic Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted cashews 3 dried hot red chilies 1 2 in piece stick cinnamon 1 1 in cube fresh ginger 1/4 teaspoon cardamom seeds 3 whole cloves 2 large garlic cloves -- peeled 2 tablespoons white poppy seeds 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon saffron threads 6 tablespoons ghee (or melted butter) 1 cup chopped onion 2 teaspoons salt 1/2 cup unflavored yoghurt 1 1/2 pounds lamb -- cut into 2" cubes 2 tablespoons finely chopped coriander 1 tablespoon lemon juice 1/4 cup boiling water 1 cup cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0