Braised Lamb Shanks over Tuscan White Beans with Gremolata

Braised Lamb Shanks over Tuscan White Beans with Gremolata015 (3)

Tuscan White Beans

1 lb. dried white beans,rinsed and picked over

6 cups water

1 fresh rosemary sprig

salt and pepper , to taste

Place the beans in a bowl of water and let soak over night. Drain soaked beans and add to a slow cooker. Pour in the water and toss in the rosemary sprig. Place slow cooker on low and cook for about 8 hours or until beans are tender. Salt and pepper, to taste. Drain and set drained beans aside.

Braised Lamb Shanks

1 onion, diced

1 carrot, peeled and cut into large dice

4 garlic cloves, chopped

1- 3-inch rosemary sprig

4 lamb shanks

salt and pepper, to taste

1 cup beef broth

1 cup dry red wine

2 tablespoons tomato paste

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Pat dry the lamb shanks and trim where needed. Salt and pepper the shanks. In a large saute pan, add a small amount of olive oil. Heat the pan on high and sear all sides of the lamb shanks. Remove to platter and set aside.

Scatter the vegetables, chopped garlic, and rosemary in the bottom of a large slow cooker. Arrange the shanks on top of the vegetables.

Stir together the broth,red wine, and tomato paste. Pour over the top of the shanks. Cover  and cook on low for about 8 hours or until meat is tender and coming away from the bone.

Remove the shanks to a platter and cover.

Skim the fat from the surface of the liquid in the slow cooker. Turn the heat to high and stir in the drained beans. Heat until beans are heated through.

Gremolata

1/4 cup chopped fresh parsley

2 cloves garlic , minced

zest from 1 lemon.

Chop together the parsley and garlic. Stir in the zest. Stir in half the mixture into the bean mixture.

Place bean mixture on top of shanks and sprinkle the remaining gremolata over the top of the shanks and beans.

Curried Lamb Patties with Radish Raita

Curried Lamb Patties with Radish Raita

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Radish Raita:

1/3 cup yogurt

2 tablespoons, small diced radish

1 tsp. small minced red onion

1 tsp. lime juice

salt and pepper; to taste

Lamb Patties:

1 lb. ground lamb

3 tablespoons small diced red onion

1 1/2 tablespoons mango chutney

3 tablespoons chopped cilantro

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/8 tsp paprika

salt and pepper; to taste

1 tablespoon vegetable oil

Raita:

Combine all ingredients: set aside.

Lamb patties:

Combine all ingredients and form into 4 patties. Heat a large heavy pan with the vegetable oil. Cook the patties about 3 1/2 minutes per side or until just cooked through.

Serve with raita and naan bread.

Lamb Kabobs with Mint Southwestern Jalapeno Sauce

Lamb Kabobs with Mint Southwestern Jalapeno Sauce

1 (5lb.) boneless lamb shoulder

Marinade:

1/2 cup olive oil

1/3 cup  fresh orange juice

1 tsp. orange zest

2 large garlic cloves, minced

1 bay leaf, crumbled

1 1/2 tsp. fresh chopped thyme

1 tablespoon chopped parsley

1/2 tsp. salt

1/2 tsp. black pepper

Jalapeno Mint Sauce:

3 tablespoons water

1/3 cup sugar

1/4 tsp. unflavored gelatin

1 tsp. water

1/4 cup chopped mint

2 jalapenos, seeded and minced

1/4 tsp. red pepper flakes

2 drops vanilla extract

Cut the trim and cut the shoulder into large cubes for kabobs. Combine the marinade ingredients ; whisk. Toss meat in marinade. Place in a plastic ziploc bag and marinate overnight.

Jalapeno Mint Sauce:

In a saucepan add the sugar and 3 tablespoons water and cook over low heat until sugar is dissolved. In a separate bowl add the jalapeno, mint, red pepper flakes and vanilla. Dissolve the gelatin in the 1 tsp. of water and add to the sugar mixture.. Bring to boil and pour over jalapeno mixture.

Place the meat on skewers and cook on hot grill until done. Pour sauce over the top.

Dolma

Dolma

1 lb. ground lamb

1/3 cup raw white rice

1 egg

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

1 large onion, finely chopped

1/2 cup chopped celery

4 tablespoons butter

3 cups chicken stock or more as needed.

salt and pepper; to taste

1 (10 oz.) jar grape leaves in brine

Mix the meat, rice, egg, parsley and mint in a large bowl. Saute the onion and celery in the butter until translucent. Cool slightly and add to meat mixture. Add 1/2 cup of the chicken stock and season to taste with salt and pepper.

Carefully unroll the grape leaves, rinse in cold water and boil in large pot for 5 minutes; drain well. Spread out one leaf at a time on a work surface. Cut out the tough parts from the leaves, stem and hard rib. Place 1 tablespoon of meat mixture on grape leaf on the longest part of the leaf; fold over once; fold over edges toward the center and roll again to create a complete package.

Place the stuffed leaves, seam side down, lay in layers in a deep pan. Add simmering 2 1/2 cups stock, cover ans simmer for 1 hour. Serve hot or cold.

Irish Stew

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1/4 cup all purpose flour

2 lbs. 1- inch stew meat, lamb , beef or both

2 large carrots, cut in 1/4 inch rounds

1 large yellow onion , coarsely chopped

3 large garlic cloves, minced

2 sprigs thyme

1 -12 oz. bottle Guinness or other stout

1 cup beef broth

2 large russet potatoes, cut unto 1 inch cubes

Combine the meat in the flour plus 2 tsp. salt and 1 tsp. pepper. Transfer all the coated meat and excess flour to a crock pot. Add the carrots, onion, garlic and thyme. Slowly pour in the Guinness and then stir in beef broth. Cover and cook on low 6-7 hours or high 4-5 hours. Add potatoes and cook an additional hour or until potatoes are tender. Using wondra flour use enough in stew to thicken slightly. Turn off heat.

Spoon into casserole or individual casserole. Wet edges of casserole and place any of your favorite crust, ie. Pie or even puff pastry. Seal around wet edges by pressing. Brush tops of crust with beaten egg white with a bit of water. Sprinkle tops with Kosher salt and black pepper. Place on baking sheet and bake at 400 degrees until crust is golden.

Rigatoni with Angry Lamb Sauce

Rigatoni with Angry Lamb Sauce

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This is angry lamb sauce because I added a bit too much red pepper flakes but I like it.

1 lb. Rigatoni – reserve some pasta water

1 lb. ground lamb

1 -14oz. can diced Roasted Tomatoes

1 cup heavy cream

1/2 cup red wine

1/2 -1 tsp. Red Pepper Flakes, to taste

1/4 tsp. allspice

1/4 tsp. nutmeg

2 cloves of garlic minced

1 onion, chopped

1/2 cup flat leaf parsley, chopped

salt and pepper , to taste

Parmesan Cheese

Bring water to boil, salt and cook  to al dente. Save a little pasta water for the sauce if needed.

In a large saucepan brown ground lamb, add onions and garlic and saute until translucent. Add wine to deglaze pan along with the seasonings. Simmer until wine nearly cooked off. Stir in cream and add pasta water if needed to thin sauce.  Add drained pasta and parsley to sauce. Garnish with parmesan cheese.

Curry BBQ Butterflied Leg of Lamb Sandwich-This is is for people who THINK they don’t like lamb!!!

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Flat bread

Sliced Tomatoes

Red onion, thinly sliced

Arugula

Baba Ganoush

1 medium eggplant

3/4 cup tahini paste

3 cloves garlic, chopped

1/4 cup olive oil

juice from 1 lemon

2 tsp. toasted , ground cumin

salt, to taste

Preheat oven to 425 degrees.

Cut the eggplant in half and place cut side down on foil lined baking sheet. Bake for 40 minutes or until soft. Remove eggplant from oven and allow to cool. Once cooled scoop out pulp into a food processor fitted with a metal blade along with the remaining ingredients. Blend until smooth and set aside.

2 1/2 -3 lbs. butterflied leg of lamb

salt and pepper, to taste

Curry Paste

2 cloves garlic

thumb sized piece of fresh ginger

1 tsp Turmeric

1/2 tsp sea salt

2 tablespoons walnut oil

2 tablespoons tomato paste

1 jalapeno, seeded and chopped coarsely

1 small bunch fresh cilantro

Spices for toasting

2 tsp cumin seeds

1 tsp brown mustard seeds

1 tsp coriander seeds

Place spices in dry heavy pan and toast over medium heat until they become fragrant. Remove from heat. Allow to cool. Blend in spice grinder until smooth.

Place all the ground spices and remaining ingredients in a bowl of a food processor fitted with a metal blade and blend until a smooth paste.

Spread mixture on butterflied leg of lamb on both sides.

Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.

Slice lamb in thin slices.

Place sliced lamb on flat bread which has been spread with baba ganoush add sliced tomatoes, red onion and Arugula.

Serbian Cevapcici Sandwiches-This sandwich may seem weird with the condiments . Trust me it’s the perfect flavor profile. I love these.

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1 1/2 lbs. ground pork

1 lb. ground beef

1/2 lb. ground lamb

1 egg white

4 cloves garlic, minced

1 tsp. salt

1 tsp. baking soda

2 tsp. ground black pepper

1 tsp. cayenne pepper

1/2 paprika

Preheat a grill to med.-low heat.

Mix all ingredients well. With your hands form into finger length sausages about 3/4 inch thick.

Lightly oil the grill. Grill sausage until cooked through, turning as needed.

To serve:

Good quality flat bread or pita warmed or grilled.

Thinly sliced white onion

Stuff bread with sausages, and thinly sliced onions.

Pastitsio

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1 onion, chopped

2 tablespoons olive oil

1 1/2 lbs. ground beef , lamb or veal

3/4 tsp. salt

Fresh black pepper, to taste

1/4 tsp. cinnamon

3/4 tsp. oregano

2 cups tomato puree

2 tablespoons parsley , minced

1/2 lb elbow macaroni , cooked to al dente

1 tablespoon olive oil

Saute onion in 2 tablespoons olive oil in skillet until translucent. Stir in beef and cook until browned. Season with salt and pepper, cinnamon, and oregano. Stir in the tomato puree and parsley. Cover and simmer 20 minutes. Adjust seasonings as needed. Toss cooked elbow macaroni in 1 tablespoon of olive oil to prevent the macaroni from sticking together.

Bechamel Sauce:

3 tablespoons butter

3 tablespoons flour

3 1/2 cups whole milk

3 egg yolks, beaten

1/4 tsp. nutmeg

1/4 tsp. salt

1/4 tsp white pepper

1/2 cup Parmesan cheese, grated

Melt the butter and blend in the flour; slowly whisk in the milk and cook about 5 minutes until it creates a thin white sauce. Whisk 1 cup of the white sauce into the egg yolks to temper and whisk back into the remaining white sauce; stirring over low heat. Do not allow to boil. Add the nutmeg , salt and white pepper.

In a greased 9×13 pan , put a thin layer of macaroni in the bottom followed by a layer of meat sauce and repeat a second time, ending with the meat sauce layer. Pour the cream sauce over the top and jiggle slightly so that the sauce runs through the layers. Sprinkle the Parmesan cheese over the top. Bake at 350 degrees for 45 minutes. Remove from oven and allow to stand for 15-20 minutes. Cut into squares to serve.

Greek Spiced Lamb Meatballs in Tomato Sauce

Greek Spiced Lamb Meatballs in Tomato Sauce

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Meatballs:

1 cup fresh sourdough bread crumbs

1/4 cup milk

1 lb. ground lamb

1 egg, beaten

2 tablespoons minced red onion

1 tablespoon minced parsley

2 tsp. minced fresh oregano

1 tsp. minced garlic

2 leaves minced fresh mint

1/4 tsp. cinnamon

1/4 tsp paprika

1/4 tsp. allspice

salt and pepper, to taste

Sauce:

2 tablespoons olive oil

1 cup finely chopped red onion

2 tsp. finely chopped fresh sage

1 bay leaf

1 (3 inch) cinnamon stick

1/2 tsp. allspice

1/2 cup red wine

2 cups tomato sauce

1/2 cup water

salt and pepper, to taste

1 cup Feta cheese, crumbled

Meatballs:

Preheat oven to 400 degrees.

Place the bread crumbs and the milk in a bowl; allow to soak 10 minutes. Squeeze out any excess milk. Combine the soaked bread crumbs and all the remaining ingredients and combine well. Form into 16 meatballs and place on a foil lined baking sheet which has been lightly sprayed with cooking spray. Bake for about 20-25 minutes or until cooked through and brown.

Sauce:

Heat a heavy bottomed saucepan over medium-low heat. Add the oil and onion. Saute until softened. Stir in the oregano, bay leaf, cinnamon stick and allspice. Raise the heat and add the wine and reduced slightly; add the tomato sauce and 1/2 cup water. Bring to boil and simmer until thickened. Add additional water if too thick.

Serve meatballs with sauce and garnished with feta cheese sprinkled on top.