Category Archives: Lamb Dinners

Hot Lamb Stew

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Ingredients

  • 4 lbs lamb, cut into cubes
  • 2 T olive oil
  • 2 oz butter
  • 1/2 cup garlic, minced
  • 4 oz pearl onions
  • 1 cup guava nectar
  • 1 cup vegetable stock
  • 2 oz green chili peppers
  • 1 cup tomato paste
  • cilantro to garnish

Steps

  1. Braise the lamb in the oil. Set aside.
  2. Use the same skillet to heat the butter. Add the garlic and onions and saute briefly.
  3. Add guava nectar and stock. Bring to the boil.
  4. Add the lamb. Cover and let simmer for 40 minutes.
  5. Add the chili peppers and tomato paste. Stir well. Cover and simmer for 10-15 minutes.
  6. Serve with a sprinkle of cilantro.

Lamb Shish Kebob

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Ingredients

  • 1-1/2 lbs lamb, cut into cubes
  • 2 green peppers, cut into large squares
  • 2 red peppers, cut into large squares
  • 6 white onions, cut in cubes
  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 2 bay leaves
  • 1 bunch parsley

Steps

  1. Mince half of the onions and press for the juice
  2. Place lamb cubes in a bowl.
  3. In a separate bowl, blend the oil, onion juice, lemon juice, and bay leaves.
  4. Season to taste.
  5. Pour the marinade over the lamb cubes.
  6. Cover with plastic and place in fridge overnight.
  7. Skewer: lamb, pepper, lamb, onion, lamb, etc., until the skewer is full.
  8. Place skewers over a medium heat using skillet or BBQ, turning often, until golden brown.
  9. Serve over rice and sprinkle with remaining onion mix and parsley.

Scoth Broth

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Scotch broth can be made with lamb or beef as convenient.

You will need a large pot or slow cooker, a wooden spoon and a sharp knife.

Ingredients

  • 2 T oil
  • 1 lb stewing beef or lamb shank (boneless)
  • 3 leeks, sliced thin
  • 3 stalks celery, sliced
  • 4 carrots, sliced
  • 2 parsnips, sliced
  • 2 tsp thyme
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1-1/4 cups whole barley, hulled rinsed and drained
  • 8 cups beef or vegetable stock
  • 2 cups water
  • 1-1/2 cups peas
  • 1/2 cup parsley, chopped fine

Steps

  1. In a large saucepan, brown the meat in the oil and transfer to a plate.
  2. If necessary, add a bit more oil to the saucepan then add the vegetables and cook, stirring, for 5-7 minutes, until the veggies are soft.
  3. Add the herbs and cook for another minute
  4. Add the barley and combine it well with the vegetables.
  5. Add the meat, stock and water. Bring to a boil, then reduce heat and simmer until the barley is tender (about 1 hour).
  6. Add the peas and cook until tender (about 5 minutes).
  7. Remove bay leaf and serve garnished with parsley.

Options

If you reduce the water to 1 cup only, you can combine all the ingredients except the peas and cook in a slow cooker for 4 hours on high or 8 hours on low.  Before serving, add the peas and cook on high for 10 minutes.

Notes

Don’t overcook the barley or the peas as they are rich in starches and will break down and start to soak up too much of the liquids. The result will be overly thick.

Lamb Shanks

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Ingredients

  • 4 lamb shanks
  • 1/2 cup port
  • 3 cloves garlic, peeled and chopped
  • 3 T rosemary, fresh and chopped fine
  • 1/4 cup shitake mushrooms, sliced
  • 2 T roasted-garlic flavoured oil
  • 2 leeks, cut into 1/4 inch chunks
  • 4 shallots, sliced
  • 1 cup beef broth

Steps

  1. Combine the port, garlic and rosemary in a large bowl. Add the lamb, making sure it is coated on all sides. Cover and let marinate in the fridge overnight.
  2. Remove the lamb from the fridge and let it come to room temperature.
  3. Remove the lamb from the marinade and pat dry. Save the marinade.
  4. Heat the oil in a deep skillet or dutch oven. Saute the lamb shanks on all sides until browned.
  5. Add the marinade and let simmer for 30 minutes.
  6. Add the vegetables and beef stock.
  7. Cover and simmer for 30 minutes or until the meat is tender. Check periodically to make sure there is sufficient liquid in the skillet and add extra beef stock or water as needed.

Spicy Moroccan Lamb Casserole

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Ingredients

  • 2 pounds lamb, cubed
  • three tablespoons butter
  • one large onion
  • two cloves garlic
  • two tablespoons flour
  • 1 1/2 cups chicken or beef bullion
  • 1/2 teaspoon saffron
  • 1/2  teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2/3 cup raisins
  • salt and pepper
  • one squash, cubed

Comments

You will need a heavy skillet, large cooking pot, a wooden spatula, chopping board and knife.

Makes 6-8  servings.

Step 1 Brown lamb in butter frying pan. Scoop the lamb into the pot but save the butter to brown the vegetables
Step 2 Combine large onion and garlic in frying pan to brown. Toss in flour. Cook for 3 minutes. Add to lamb The flour helps to thicken the sauce.
Step 3 Add bouillon, spices, and raisins to the lamb. Stir.

Add squash and cook until tender.

 Adding the juice of a lemon can add extra zest to the stew.