Lamb
with Artichokes and Lemon
Serves
6
Ingredients:
3 pounds lamb leg, cut into 1 inch cubes
1 tsp salt
1 tsp oregano
¼ tsp pepper
2 tbsp oil
6 cloves garlic, minced
2 tbsp lemon juice
½ cup lamb or beef stock
2 - 9 oz packages frozen artichokes
¼ cup unsalted butter
parsley
Preparation:
Combine lamb with salt, pepper and oregano. Brown lamb in oil in a large
skillet. Stir and cook until tender (about 20 minutes). Remove lamb from pan and
keep warm. Add garlic and sauté 1 minute. Pour off stock reserving ½ cup in
the pan. Add lemon juice, lamb or beef stock and artichoke. Cover and simmer
until artichoke is tender (about 5 minutes). Uncover and cook until liquid is
reduced to glaze (about 3 minutes). Return meat to pan, stirring to coat with
sauce. Add butter, 1 tbsp at a time until sauce in the desired consistency.
Sprinkle with parsley.
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Rosemary
Roasted Leg of Lamb with White Beans and Caper Sauce
Chef George McNeill
Ingredients:
4.5 lb leg of lamb (2025 g) (de-boned)
8 oz white beans (220 g) (fully cooked)
1 oz parsley (chopped) (28 g)
3 cloves garlic (puree)
2 oz Sbrinz cheese (55 g)
2 oz herbed croutons (55 g)
3 oz St. Andre cheese (85 g)
salt and cracked pepper to taste
3 sprigs fresh rosemary
2 oz white bread crumbs (55 g)
1 oz vegetable oil
1 oz capers (30 g)
4 oz tomato concasse (115 g)
1 oz butter (30 g)
1 cup white wine (240 ml)
2 cups brown lamb stock (480 ml)
Preparation
1. In a
bowl, beat the St. Andre cheese until a smooth paste is formed. Combine the
beans, croutons, parsley (reserve a small quantity for sauce) and 3/4 of the
garlic puree and mix well.
2. Add the white
bread crumbs to form a stiff mix. Open up the cavity left from removing the
thigh bone and fill with the mix, using string to seal the open end.
3. Very carefully,
score the lamb leg with remaining garlic.
4. Stud the lamb
with the rosemary sprigs and sear the lamb leg in vegetable oil.
5. Roast in 350°F (177°C) oven until desired doneness is reached. Remove from
oven and allow to stand. Place the roasting pan on the open flame and deglaze
with white wine being sure to release all the sediments.
6. Add the brown
lamb stock that was made from the thigh bone and trimmings. Bring to a boil and
reduce.
7. To finish the sauce add capers, tomato concasse and chopped parsley and
monter with butter. Slice the lamb, serve with pan fried eggplant and napper
with the sauce.
Recommended
wine selection...D'Angelo Cabernet-Merlot
This
recipe is reprinted with permission of Viewport Communications, Newmarket,
Ontario (905) 898-6065. It appeared originally in "The Definitive
Ontario Lamb Experience."
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Barberian's
Shish Kabob
Chef Harry Barberian
Ingredients:
4 ½ lb. leg of lamb (2 kg)
1/4 cup Ontario Pinot Noir wine (60 ml)
1/4 cup tomato juice (60 ml)
1/4 cup olive oil (60 ml)
4 garlic cloves crushed
1 tsp dried oregano (5 ml)
½ tsp black pepper (2 ml)
1/4 cup parsley chopped (50 ml)
3 medium onions
2 green peppers quartered
2 red peppers quartered
4 firm tomatoes quartered
1 tsp parsley chopped (5 ml)
2 tsp Sumac (10 ml)
(or squeezed lemon to taste)
salt and pepper to taste
Preparation:
Bone leg of lamb, remove gristle, cut into 1 ½" cubes (you should have 2
lb. of cubed lamb.) Quarter onions. In a glass, porcelain or enamel bowl or
container, combine the first seven ingredients. Add onions & lamb, cover and
refrigerate for at least 4 hours. Remove from refrigerator and add green and red
peppers to the marinade and bring to room temperature. Ten minutes before
assembly (on the skewer) add tomatoes to the marinade. One 4 large skewers or
ornamental grill "swords" skewer lamb, onions, peppers and tomatoes,
alternating for colour and keeping the tomatoes closest to the handle for
slowest cooking (8 oz meat per serving). Grill over charcoal 10-15 minutes,
turning frequently until lamb is firm, browned but still pink on the inside and
vegetables are "roasted." Combine onions, parsley, salt & pepper,
sumac (or lemon juice) and let sit for a few minutes. Serve kabobs on this bed
of finely sliced onions, chopped parsley and sumac combination.
Recommended
wine selection...Chateau des Charmes Estate - Pinot Noir
This
recipe is reprinted with permission of Viewport Communications, Newmarket,
Ontario (905) 898-6065. It appeared originally in "The Definitive
Ontario Lamb Experience."
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Creamy
Lamb and Asparagus Rotini
Submitted by Jane Hope & Jack James
Makes
4 servings
Ingredients:
1 lb
Ontario Lamb shoulder or leg, lean and slivered
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
1/3 cup chicken broth
1/2 tsp dried basil
1/4 tsp dried oregano
12 oz Rotini, or any shaped pasta, cooked (4 ½ cups raw)
1 lb fresh asparagus, cut into 1 inch pieces
4 green onions, cut into 1/2 inch pieces
3/4 cup sour cream
1/4 cup Parmesan cheese
Preparation:
Toss lamb with cornstarch, salt and pepper. Heat vegetable oil in a large
skillet. Sauté lamb over medium-high heat until golden brown on all sides.
Reduce heat. Add chicken broth, basil and oregano. Cover and simmer for 15
minutes. Meanwhile, prepare pasta as directed on package. Add asparagus and
onion to lamb. Cover and simmer 5-8 minutes longer or until tender. Stir in sour
cream and cheese. Heat through. Serve over cooked pasta.
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Fajitas
Makes
12 fajitas
Ingredients:
2 lbs leg or shoulder lamb, cut into strips
1 large onion, sliced
2 medium peppers, red or green
¼ cup of butter or margarine
1 medium fresh lime
Condiments:
flour tortillas
salsa
sour cream
guacamole
cheddar cheese
Marinade:
½ cup vegetable oil
¼ cup lemon juice, fresh
¼ cup pineapple juice
1 tbsp red wine vinegar
¾ tsp garlic salt
1-1/2 tsp thyme
¾ tsp chili powder
1-1/2 tsp dried oregano
salt and pepper to taste
1/3 cup of water
Preparation:
Combine marinade ingredients. Mix with lamb, onion and peppers. Cover and
refrigerate for at least 4 hours. Melt butter or margarine in a hot skillet.
Drain the lamb and vegetables and quickly sauté in the skillet. Squeeze fresh
lime over the mixture and serve with the condiments.
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Ginger
Lamb Stir-Fry
Serves
6
Ingredients:
1 lb boneless lean lamb cut in thin strips
3 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1 unpeeled red apple, chopped
1/2 red pepper, slivered
1/2 green pepper, slivered
1 cup celery, sliced diagonally
1 - 8 oz can sliced water chestnuts, drained
1 ½ cups small snow peas
1 tbsp gingerroot, minced
1 tbsp cornstarch
1 tsp sugar
3 tbsp soy sauce
3/4 cup diluted consommé
1/3 cup raisins
1/4 cup unsalted roasted peanuts
Preparation:
In a large skillet or wok, heat half the oil over medium-high heat. Cook the
lamb, onion and garlic until browned. Remove from pan and set aside. Heat
remaining oil in same pan over medium heat. Cook and stir apple, peppers,
celery, water chestnuts, snow peas and gingerroot 2-3 minutes. Return lamb to
pan. In a small bowl mix cornstarch, sugar and soy sauce until smooth. Stir in
consommé and stir into meat mixture. Cook, stirring constantly until mixture
has thickened.
Serve
over cooked angel hair pasta or rice. Garnish with raisins and peanuts.
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Greek
Style Lamb and Olive Salad
Submitted by Kate Benedickson of District 7
Serves
6
Ingredients:
1-1/2 lbs
cooked roast lamb, trimmed and cut into strips
1 large cucumber, peeled and sliced
4 medium tomatoes, quartered
1 cup pitted ripe olives, sliced or whole
curly endive, romaine, spinach or any leafy greens
Dressing:
1/2 cup vegetable oil
1 tbsp minced onion
1 tbsp Parmesan cheese
1/2 tsp Worcestershire sauce
1/2 tsp each dry mustard, basil, oregano, sugar
salt and pepper to taste
1/4 cup red wine vinegar
1 tbsp lemon juice
Preparation:
Combine all ingredients for the dressing in a blender except for the vinegar and
lemon juice. Blend for 30 seconds. Add vinegar and lemon juice and blend for 30
seconds more. Pour some of the dressing over the cooked lamb in a bowl, cover
and refrigerate for at least 1 hour. Arrange your choice of greens in a large
salad bowl. Toss cucumber, tomatoes and olives with some more of the dressing
and turn into the salad bowl. Spoon lamb over the vegetables and add more
dressing if desired.
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