Lamb and Mushroom Casserole
Preparation time: 20 minutes
4 large lamb chops
Preheat oven to moderate 356 F.
Prep Time : 5 minutes
750g (26.25 oz) lean lamb
Trim meat of excess fat and sinew and cut into 2 cm( 1inch) cubes. Heat oil in a large heavy-based pan. Cook the meat quickly, in small batches, over medium-high heat for 2 minutes or until well browned.Add stock, onions prunes, apricots, ginger, cinnamon and pepper to pan; bring to boil. Reduce heat; simmer, covered, for 1 hour or until meat is tender. Garnish with almonds. Serve with rice. ( A boned leg of lamb is suitable)
Lamb with Tomatos
2 tsp cornstarch.
1/2 tsp salt.
1 tbsp light soy sauce.
4 tbsps water.
3 tbsps oil.
1/2 inch fresh root ginger, sliced.
1/2 lb lamb fillet, cut across the grain in thin strips of 1/2x2 inches.
2 green onions, chopped.
1 onion, peeled and cut into 1 inch pieces.
1 green pepper, seeded and cut into strips.
1 tsp curry powder.
3-4 small, firm tomatoes, cut into 1/2 inch pieces.
Mix the cornstarch, salt, soy sauce, water and 1 tsp of the oil together, Put to one side. Heat the remaining oil in a wok and fry the ginger and lamb for 2-3 minutes. Add the onions, green pepper and curry powder and stir fry for 3-4 minutes. Stir in the cornstarch mixture and cook for 1 minute. Add the tomatoes and cook until the sauce thickens. Remove the slice of ginger before serving.
1 lean breast
of lamb, boned
Ask you butcher or supermarket to cut you a wide breast of lamb and to bone it. Flatten out the meat. Sprinkle with pepper and lay the ham slice on top. Arrange the eggs; end to end, across the center. Roll up the meat to form a neat roll and tie securely with string. Heat the butter and oil in a heavy saucepan and fry the meat until golden brown on all sides. Add the wine and herbs, cover pan closely, and simmer very gently for about 1-½ hours. Serve hot, cut in slices with juices poured over, or cool in the liquid and serve cold with salad
Pre-heat the oven to 425F . Rub the salt and pepper into the lamb and put it on a rack in a roasting tin surrounded by the onions and carrots. Roast for 30 minutes, then pour of the fat. Reduce the oven temperature to 350F. Add the stock, coffee, cream and sugar to the tin. Continue roasting, basting frequently, for about 1 1/2 hours, depending on the size of the meat. Transfer the meat to a serving platter. Puree the gravy in a blender and serve.
1 clove garlic,
1. snip the edges
of the cutlets to prevent them from curling.
Line the bottom of an ovenproof dish with some of the chops. Lay the pineapple slices on top of the chops and continue the layers, sprinkling with herbs and salt and pepper in between each layer. Pour the tomato puree and mushrooms over the chops and sprinkle more herbs and the shallots on top. Pour enough wine over the dish so the liquid just reaches the last layer. Cook slowly until meat is done. Serve with rice or mashed potatoes.
4 lamb cutlets
Roll the chops in a mixture of the flour and salt and pepper. Dip in the egg mixed with the water and toss in a mixture of breadcrumps and cheese. Heat the oil in a frying pan until it's not quite smoking. Brown the chops on each side. In a shallow pan mix tomato sauce, soya sauce and a dash of tabasco sauce. Roll the cutlets in this mixture and spread over the cutlets the slices of cheese. Cook in a slow oven until the cheese has melted and the chops are done.
Lamb A La
Rub 1 tbsp olive oil over the lamb and sprinle with salt and pepper. Bake in a moderate oven 350F for 45 minutes. Saute the onion in the remaining oil until soft. Cut the zucchini and unpeeled eggplant into 1/2 inch cubes, sprinkle with salt and allow to stand for 20 minutes. Drain and dry and mix with the cooked onion, chopped tomato and potatoes and place the vegetables around the lamb. Season with a little salt and pepper and return to the oven. Reduce the heat to 325F and cook for a further 45 minutes add some white wine or stock during cooking if the mixture becomes dry. Serve the lamb sliced thickly surrounding it with the vegetables. Sprinkle with chopped parsley
2 tsp ground
1. Trim off excess
fat and score the leg of lamb with shallow diagonal cuts about an inch apart
on both sides.
Roll the shanks in seasoned flour and place in a greased casserole dish. Cover and bake at 350F for 1 hour. Remove from the oven. Pour over a little olive oil.Meanwhile mix all the other ingredients in a saucepan and simmer for 7 minutes. Pour the fruit mixture over the meat, cover and bake at 375F for a further 1 1/2 hours or until done.
Soak the meat in cold water for 1 hour. Place in a large saucepan or boiler and cover with water, bring to the boil and simmer for 25 minutes per pound. Allow the leg to cool in the liquid. Mix the brown sugar, mustard and fruit juice. Score the cooked cooled leg in a criss cross pattern and place in a baking dish. Stud the crosses with a clove and pour over the fruit mixture. Bake in a moderate oven for 40 minutes, basting regularly with the pan juices. Serve hot or cold.
Garlic Lamb with Mushrooms Print
1 leg lamb, boned
4 tomatoes, diced
1 small can of champignon mushrooms
2 small parsnips, chopped
1/2 cup tomato paste
1 clove garlic, minced
4 teaspoons sugar
1 teaspoon rosemary
salt and pepper to taste
Mix all ingredients except rosemary and stuff into the leg of lamb (where the bone was). Secure with skewers or toothpicks. Brush outside with olive oil and sprinkle rosemary over the leg. Place on preheated grill and cook indirectly. for about 30 minutes per pound or until the meat is tender and juices from the thickest part of the leg run clear.
Saute the onions
and garlic in oil. Add the ground cooked lamb and brown. Add tomatoes,
mushrooms, parsley, salt and pepper and cook until the onion is tender.
Mix the tomato puree and stock and add it to the pan and simmer a further
Rub salt and
pepper inside and out of the roast, sprinkle lightly with thyme and rosemary
and rub over with garlic. Brush the outside with oil. Insert a wad of foil
in the centre of the crown so the roast retains it's shape during
cooking. Also cover the tips of the bones to prevent burning. Place in a
baking dish and cook at 350For 180C for 1 hour.
racks of lamb
Mix all ingredients above as marinade. Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. Rub marinade onto the racks and soak overnight. Sear racks in hot skillet with meat side down,then turn rack over to broil 6 to 8 minutes at high heat with meat side up. Turn racks over and broil for 2 to 3 more minutes. Mix the leftover marinade with corn syrup or honey and apply as glaze. Blast in high heat for 1 to 2 minutes.
Wipe the lamb
over, and cut criss-cross slits around the top. Mix
Seed and finely
chop two chillies. Whisk into the yogurt with the coconut milk, ground
almonds, salt, garlic, ginger, garam masala, cardamom,cinnamon and chopped
mint. Seed the remaining green chilli and slice into strips. Set aside.
Using a sharp knife, remove lamb from the bone and dice into 1/2" cubes. Combine dried spices and mix with garlic, lemon juice and yoghurt. Place lamb in this mixture and coat well. Marinate for 1 hour or leave overnight. Heat oil and fry onions until translucent. Peel and dice sweet potatoes, and add to onions along with lamb, marinade, tomatoes and puree. Reduce heat, add water and simmer, uncovered for 2 hours. Stir through the trimmed beans and cook for another 5 minutes. Serve with steamed rice, mango chutney and extra yoghurt.
Cut the meat in pieces and fry with a tablespoon of lard. When golden brown, add finely chopped onion, water and salt. Cover the pan and let simmer for 5 minutes. In the meantime, slightly fry the rice with a tablespoon of lard. Place over the meat, add chopped dill and cover with a lid that was covered in a soaked and squeezed cloth. Bake in the oven until the rice is cooked.
Loin with Kiwi and Port Wine Sauce
Dice onion and
chopped garlic clove. Combine in a small bowl with all other ingredients
except lamb. Rub mixture on lamb loin and store in a covered
Port Wine Sauce:
Reduce a good
quality tawny port from 1 cup to 1/2 cup. Add 1/4 cup chopped shallots.
Strain out shallots and add 1 cup of brown sauce to the port.