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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Strawberry
Curried Lamb
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Recipe courtesy of Foodland Ontario
Savory strawberries are really exciting when combined with lamb and curry. It's
best to use tender cuts of cuts of lamb (such as the leg or loin) for this
recipe because the cooking time is short. Serve over cooked noodles.
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Preparation
Time 15 minutes
Cooking Time 25 minutes
Serves 4
Ingredients:
1 lb (500 g) lean Ontario lamb, cubed
3 cups (750 ml) fresh strawberries
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) curry powder
½ tsp (2 ml) dried thyme
1/4 tsp (1 ml) salt
2 tbsp (25 ml) vegetable oil
1 medium onion
1 clove garlic, minced
3/4 cup (175 ml) diagonally sliced celery
½ cup (125 ml) chicken stock
½ cup (125 ml) plain yogurt or sour cream
Preparation:
1. Puree 1 cup (250 ml) of the strawberries; leave remaining
berries whole or halve larger ones. Set aside. Combine flour, curry, thyme and
salt; toss lamb cubes in flour mixture to coat, reserving any remaining flour
mixture.
2. In large skillet, heat oil over medium-high heat; saute lamb, onion, garlic
and celery for about 3 minutes or until lamb is browned. Sprinkle with remaining
flour mixture; stir in chicken stock and pureed strawberries. Reduce heat, cover
and simmer, stirring occasionally, over low heat until lamb is tender, about 20
minutes.
3. Stir in yogurt. Add reserved whole strawberries and heat through.
Serving
1
Protein 27 grams
Fat 13 grams
Carbohydrates 289
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