Suggested Receipes with: Lamb
Ingredients 1 bulb of garlic olive oil 2000 gr. boned leg of lamb , trimmed and cut into 5 cm pieces 6 plum tomatoes or 400 gr. tin of chopped tomatoes 1 tablespoon tomato purée 1 teaspoon dried oregano 1 teaspoon dried mint 1½ lemons Method Place the whole unpeeled bulb of garlic into a pan of boiling water over a medium-low heat, then simmer for 15 - 20', or until softened. When the time's up, remove the garlic, drain on kitchen paper and allow to cool slightly. Squeeze each clove of garlic into a mortar and pound to a rough paste with a pestle. Heat 4 tablespoons of olive oil over a medium heat in a large saucepan and sauté the lamb for 5 - 7', or until browned on all sides. Meanwhile, peel and roughly chop the tomatoes, if using fresh. Stir the tomatoes into the pan with the tomato purée, oregano, mint and garlic. Season generously with sea salt and black pepper. Add enough water to just cover the stew and simmer for 90 - 120', or until the lamb is tender and sauce has thickened. During the last 15', squeeze in and stir through the lemon juice. Delicious served with chips. Source: https://www.jamieoliver.com/
Ingredients 2 red onions 2 cloves of garlic 1 bunch of fresh flat-leaf parsley olive oil 850 gr. lamb neck fillet , cut into 2 - 3 cm pieces 2½ teaspoons ground cumin 1½ heaped teaspoons ground coriander 1 organic lamb or beef stock cube 500 gr. white basmati rice 25 gr. unsalted butter 1 large free-range egg 250 ml natural yoghurt , plus extra to serve 1 lemon 1 handful of pomegranate seeds Method Peel and finely slice the onions and garlic, then pick and finely chop the parsley. Heat 1 splash of oil in a pan over a medium heat, then add the onions and sauté for 10', or until soft and sticky. Add the lamb and cook for 5 - 8', or until lightly browned, stirring in the cumin, coriander and garlic for the last 2'. Put the stock cube into the pan along with enough boiling water to just cover the meat. Bring to the boil, season and reduce to a simmer. Cover with a lid and cook for 90', or until the meat is tender. Now remove the lid and boil away most of the cooking liquid, until you have a thick gravy, then stir in half of the parsley (saving the rest to serve) and season. Rice. Place a large pan of salted water over a medium heat and bring to the boil. Wash the rice under cold running water until the water runs clear, then add it to the pan. Simmer for 6 - 7', until it’s almost cooked but the grains still have some bite. Drain in a colander and cool under cold running water. Allow the rice to drain completely. In a bowl, mix together the yoghurt, egg and lemon juice and season well. Set aside a quarter of the yoghurt mixture, then stir the rest of it into half of the cooked rice. Preheat the oven to 190 ºC. In a large, heavy-based iron pot or casserole dish, melt the butter over a medium heat, brushing some up the sides of the pan. Pack the yoghurty rice into the base of the pan in one layer, then spread the lamb on top in another even layer. Mix the remaining rice with the leftover yoghurt mix, then use it to top the lamb. Cover with the lid or a layer of well-sealed foil. Bake in the oven for 60', then remove the lid and bake for a further 45 -60', or until you can see a dark golden crust all around the edge of the rice. When your dish is cooked, lower the pot into a sink of cold water for 1', being careful the water doesn’t get in, then run a knife around the inside. Working quickly, place a large platter or board on top of the pot and invert it, so the tah chin comes out. Don’t worry if it isn’t completely rigid, the bottom layer of rice will be softer, but you should have a crunchy golden crust on top. Serve your tah chin topped with the rest of the chopped parsley, pomegranate seeds, and some extra yoghurt on the side, if you like. Source: https://www.jamieoliver.com/
Ingredients olive oil 300 gr. diced lean lamb shoulder 1 teaspoon mustard seeds ½ teaspoon ground turmeric 1 teaspoon chilli powder 1 tablespoon Madras curry powder 5 cm piece of ginger 4 cloves of garlic 3 onions 10 curry leaves 800 gr. tins of chickpeas 1 organic vegetable stock cube 400 gr. tin of quality plum tomatoes 200 gr. tin of light coconut milk 200 gr. baby spinach 1 bunch of fresh coriander Method Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15', or until browned all over, stirring occasionally. Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 - 15 minutes, or until softened, stirring occasionally. Tip in the chickpeas with their juice, then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water. Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon. Cover with a lid, reduce the heat to low, and simmer gently for 90', or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice. Source: https://www.jamieoliver.com/
Ingredients 2 tablespoons finely chopped Italian parsley 1 clove garlic, minced 1 scallion, finely chopped Zest of 1 lemon 1 generous tablespoon Dijon mustard 1 pound ground lamb Salt and freshly ground black pepper Canola oil 3 burger buns (we used pretzel buns) Method Combine the parsley, garlic, lemon zest in a small bowl. Add the Dijon mustard and stir with a fork to mix everything together. In a large bowl mix the ground lamb and the parsley mixture together until just combined. You need to strike that fine balance of getting the parsley mixture distributed evenly without overworking the meat. Form three burger patties with the lamb mixture and season generously with salt and pepper on both sides. Before cooking the burgers, make an indentation in the centers with your thumb, this will keep the burgers from plumping up too much as they cook. Heat a grill pan or large skillet over medium-high flame. Toast the buns, if you like, you can use the toaster or your grill pan. Brush the heated grill with some oil and grill the buns cut sides down, pressing down slightly on them to make sure they make contact with the pan, a minute or two should do it. Make sure the pan is plenty hot and brush it with some more oil, if needed. Cook the burgers for 3 - 4' on the first side, then an additional 3' on the second side for medium-rare. A quick-read thermometer should read about 50 °C when inserted in the center of the burger. Transfer burgers to buns and serve immediately. These burgers had a nice lemony brightness, thanks to the lemon zest. You can serve extra Dijon mustard to amp up that flavor, if you like, if you’re a mayo lover, that works too. Source: https://www.csmonitor.com/
Ingredients 1/4 cup freshly ground coffee 1-1/2 tablespoons whole cumin seeds (or ground cumin) 1-1/2 tablespoons chili powder 1-1/2 teaspoons ground cinnamon salt and freshly ground black pepper 4 lamb loin chops, about 140 - 170 gr. each canola oil Method Make the coffee cumin rub. Combine coffee, cumin seeds, chili powder, cinnamon and some salt and pepper in a bowl. Set aside. Brush the lamb chops with canola oil and season with salt and pepper. Spread the coffee cumin rub in a baking pan or on a platter. Press both sides of each lamb chop into the rub. Set aside for 20 - 60'. Heat 2 tablespoons of canola oil in a large, lidded skillet over medium-high flame. Give the pan a couple of minutes to get good and hot. Transfer lamb chops to the pan and cook until well seared on one side, about 4'. Turn chops and reduce heat to medium. Let the chops cook for 2', then cover the pan and turn off the heat. Let the pan sit for 5'. The chops will continue to cook, becoming medium rare. Τhis method of finishing them will also make them moist and tender. Plate chops and serve. Source: https://www.csmonitor.com/