Recipezaar: Lamb/Sheep,Dinner Party recipes

Rosemary-Scented Lamb over Pasta

Sun, 07 Dec 2008 01:57:10 -0500

A delicious dish from "InterCourses: An Aphrodisiac Cookbook" by Martha Hopkins and Randall Lockridge. Times are estimated. -- posted by Halcyon Eve

Burkinabe Spiced Lamb Balls

Wed, 17 Dec 2008 11:53:35 -0500

This is a traditional recipe of Burkina Faso. -- posted by Celticevergreen

Greek Meatballs in Wine Sauce

Wed, 17 Dec 2008 21:18:04 -0500

A Rachael Ray recipe from the Food Network site. I like that it's dairy-free for those among us who are allergic/sensitive to dairy or keep kosher! I'm sure it can be adapted to suit individual tastes (keeping with the Greek theme, you can add feta cheese, chopped mint, ouzo...). These improve after a day in the fridge, so don't be afraid to make them in advance. -- posted by Kishka

Grilled Honey Mustard Lamb Chops (Or Mutton)(Extra Yummy)

Tue, 23 Dec 2008 00:57:04 -0500

Crispy grilled lamb or mutton chops drizzled in honey mustard marinade. My wife likes this so much she wants me to make for Christmas dinner this year. -- posted by The Tall Skinny Red Chef

Lamb and Apricot Tagine

Tue, 30 Dec 2008 01:22:41 -0500

This traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. Serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger Moroccan meal. Suggestions: For an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water. You can also make the tagine with mutton, in which case leave it to cook for about five or six hours (this is an ideal dish for the slow cooker). -- posted by English_Rose

Italian Shepherds Pie

Thu, 01 Jan 2009 14:43:39 -0500

This recipe puts an Italian twist on a classic British dish, using plenty of basil, sweet potatoes and parmesan cheese. Serve with steamed veggies or a green salad and crusty bread. -- posted by English_Rose

Slow-Cooked Lamb Chops With White Wine

Fri, 02 Jan 2009 23:41:48 -0500

Create this knock-out dish of slow-cooked lamb infused with a tempting trio of garlic, rosemary and wine. -- posted by English_Rose

Red Pesto Lamb With Pasta (Oamc)

Mon, 05 Jan 2009 01:38:49 -0500

Red pesto has tomato and slightly less basil than the regular green pesto and is perfect for this recipe. If you like spaghetti bolognese you will also enjoy this red pesto lamb with pasta dish. The rich and tasty red pepper and tomato sauce makes a perfect partner to the ground lamb. If you want to cook ahead and freeze this dish then. Cool, cover and freeze in a freezer-proof container for up to 3 months. Defrost at room temperature. Tip into a saucepan, add a splash of water and reheat for 5-10 minutes until piping hot. -- posted by English_Rose

Lamb on the Barbecue

Tue, 06 Jan 2009 02:09:29 -0500

This mouth-watering marinade works brilliantly with a barbecue, creating tasty, tender and incredibly flavoursome lamb! -- posted by English_Rose

Shepherd's Pie for Jacqueline Kennedy Onassis

Tue, 06 Jan 2009 19:44:06 -0500

marta sgubin's recipe - diana vreeland, editor of Vogue magazine for many years, used to request this when having lunch with JKO -- the way the potatoes are mashed is the secret here -- see also my recipe for this included in the Jo Safford's Elegant Leg of Lamb -- -- posted by carrie sheridan

Butterflied, Barbecued Leg of Lamb

Wed, 07 Jan 2009 19:09:09 -0500

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg. -- posted by Fairy Nuff

Lamb Shanks With Red Wine

Wed, 07 Jan 2009 19:16:25 -0500

This recipe gives lamb shanks a lift with long, slow cooking and a generous amount of red wine! -- posted by English_Rose

Cassoulet De Toulouse

Thu, 08 Jan 2009 23:11:25 -0500

Traditional recipe from the Toulouse region of France. -- posted by Celticevergreen

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

Sun, 11 Jan 2009 20:56:14 -0500

This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh. -- posted by French Tart

Moussaka

Sun, 11 Jan 2009 21:56:21 -0500

A gorgeous Greek classic making the most of ground lamb, eggplant and tomatoes with a creamy cheesy topping. -- posted by English_Rose

Leg of Lamb With White Beans

Tue, 13 Jan 2009 20:10:12 -0500

Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree." -- posted by mersaydees

Posh Lamb Biryani

Wed, 14 Jan 2009 22:53:29 -0500

Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make. -- posted by lindseylcw

Baked Leg of Lamb

Wed, 14 Jan 2009 23:25:28 -0500

A succulent roast from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this with mint jelly or sauce, roasted potatoes and rich, brown gravy. Cooking time approximate. -- posted by Molly53

Olive Garden Ossobuco With Gremolata

Wed, 21 Jan 2009 14:46:00 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Beijing Lamb

Thu, 22 Jan 2009 14:05:25 -0500

This recipe is from the mind of David Rosengarten. Recipe requires 5 hours marinating time. -- posted by Celticevergreen

Hyderabadi Biryani (Yogurt Marinated Lamb)

Thu, 22 Jan 2009 14:10:54 -0500

This recipe comes from a friend's mother. Recipe times do not list 2 hour or more marinating time. -- posted by Celticevergreen

Nei Mongol Egg Rolls

Thu, 22 Jan 2009 15:27:53 -0500

This recipe comes from the mind of Wolfgang Puck. Time listed does not include 2 hours marinating time. -- posted by Celticevergreen

Mini Shepherd's Pies

Mon, 26 Jan 2009 00:20:51 -0500

Delicious appetisers that can be made up to 2 days ahead. Adapted from a recipe I found in the Austrlaian magazine 'New Idea'. This recipe makes 45 Mini Shepherd's Pies. When making this, I'll omit the tomato paste as the spices in it disagree with me. Instead, I'll use 2 teaspoons dried Australian Bush Tomatoes. Worth tracking down if you can. VERY tasty! I'd suggest only adding the lemon juice if you lke citrus flavours. This recipe could also be used for making a single Shepherd's Pie or perhaps two Shepherd's Pies, depending on the size of your dishes. You could then also omit the pastry. If making larger Shepherd's Pies, remember to adjust the cooking time appropriately. -- posted by bluemoon downunder

Mutton Yakhni Pulao

Mon, 09 Feb 2009 11:16:10 -0500

Mutton Yakhni Pulao (Pakistani Dish) -- posted by Chef #1163419

Feta Cheese Stuffed Lamb Roast

Thu, 12 Feb 2009 23:50:03 -0500

In a bizarre moment of culinary mastery, I tossed this together last weekend. I was nervous as hell waiting for this to come out, and luckily it worked out rather nice. I paired it with a cous cous with pine nuts and summer squash, finsh it off with rolls and a nice salad -- posted by jesse wilson

Rustic French Rub

Fri, 13 Feb 2009 00:00:38 -0500

Rub into a leg of lamb or pork chops before cooking for all the flavours of Provence. -- posted by English_Rose

Grilled Leg of Lamb With Zinfandel Marinade and Mint Pesto

Fri, 13 Feb 2009 00:07:47 -0500

This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal. -- posted by Epi Curious

Bobotie - Cape Malay Meatloaf

Fri, 13 Feb 2009 00:09:19 -0500

Serve this meatloaf with yogurt, salad and naan bread or pita bread on the side. Traditionally this is made with minced lamb but we love it with minced beef too. -- posted by Wild Thyme Flour

Cajun Rubbed Lamb, Pork, Chicken or Beef

Mon, 16 Feb 2009 12:22:12 -0500

There's no oil in this dry spice rub so it's a healthy choice when used with lean meat - lamb or pork leg steaks, chicken breast or rump or fillet steaks. It's pretty spicy, so use it sparingly and keep the rest for your next barbecue - it will last all summer. Time does not include marinating. -- posted by English_Rose

One-Pan Rogan Josh

Sun, 22 Feb 2009 15:38:21 -0500

This lamb curry's a popular restaurant classic that's really easy to make at home. -- posted by English_Rose

Lamb & Feta Burgers

Sat, 28 Feb 2009 10:34:31 -0500

Delicately spiced morsels with a cooling yogurt dip - perfect party food. Serve with 1 cup plain yogurt mixed with 2 tbs chopped mint and salt and pepper to taste. Uncooked burgers can be frozen. -- posted by English_Rose

Dhaniwal Korma

Sun, 01 Mar 2009 18:31:21 -0500

The recipe came from one of Madhur Jaffrey's cookbooks and is served at Dawat, a restaurant she co-owns, in New York City. -- posted by Celticevergreen

Tabak Maaz (Kashmiri Fried Lamb Ribs)

Sun, 01 Mar 2009 18:40:14 -0500

This recipe is from Kashmir, in India, and is a component of the formal grand feast called Wazawan. Wazawan is a 36-course rich and delicious meal, the trend of which started with the Wazas (the master chefs of Kashmir and the descendants of the cooks who migrated from Samarkand to Kashmir in the 15th century). Wazawan consists of mostly non-vegetarian dishes. -- posted by Celticevergreen

Gushtaba

Mon, 02 Mar 2009 00:22:42 -0500

Gustaba is called by Muslims living in the Kashmiri region of India as The Dish of Kings. It is served as the last meat dish in a Wazwan Feast, before the dessert. To refuse this dish is to highly insult your hosts at the Feast. -- posted by Celticevergreen

Spiced Lamb With Coriander Pumpkin (21 Day Wonder Diet: Day 1 )

Mon, 02 Mar 2009 18:08:21 -0500

This is Day 1: Dinner from the 21 Day Wonder Diet. The first time Imade this, I was unable to buy lamb cutlets, so I used 300g diced chicken breast instead. Als i was unable to buy fresh coriander, and had to use dried. The sauce is divine in this recipe, gives the food almost a Thai flavour. :yum: -- posted by Sara 76

Prosciutto Lamb & Roast Kipflers (21 Day Wonder Diet:day 9)

Sun, 08 Mar 2009 00:30:10 -0500

This is Day 9: Dinner, on the 21 Day Wonder Diet. -- posted by Sara 76

Super Easy Lamb Chops

Sun, 08 Mar 2009 17:35:33 -0400

From Williams-Sonoma.com. Delicious and incredibly easy way to prepare lamb chops. -- posted by DecoChef

Greek Stuffed Tomatoes

Mon, 09 Mar 2009 16:33:00 -0400

There is no particular cultural derivation for stuffed tomatoes, but the combination of lamb, oregano and feta will hopefully transport you to a sunny Greek isle. The tomatoes should be on the small side for beefsteak, so they can be packed closely together in the baking dish to prevent their sides from splitting. -- posted by English_Rose

Mutton & Ancient Grain Stuffed Winter Squash

Sat, 14 Mar 2009 13:58:16 -0400

This recipe can easily be made as a savory dish or a sweeter one. I chose a middle ground with the recipe below but substitutions are noted and can be easily adapted to suit your tastes. I also created this recipe to emphasize the mild and sweet taste of the Icelandic sheep meat raised 100 % on mountain grassy pastures (from Alpha Omega Ranch). I used mutton from a 3 year old ram, but store-bought lamb can be used as well. If using a commercially grown lamb you may want to drain the fat as you cook or adjust the seasonings if the mix tastes too lamby. Also, the grains used can be any combination of ancient grains (amaranth, quinoa, millet, bulgur) but I chose the first two. For a lighter pilaf style use more bulgur or millet and less amaranth. Finally, this mix might do well as stuffing for mushrooms (savory style), in yellow or red bell peppers (for sweet or savory mix) or green peppers (savory mix), or even in a loaf pan as a healthy and flavorful meat loaf (for a loaf use more amaranth, millet or quinoa and add egg or 2 to bind). -- posted by Ultimate foodie farmer

Laal Mass (Fiery Lamb Curry)

Wed, 25 Mar 2009 02:08:50 -0400

Wonderful recipe for Rajasthani curry from Northern India...but very neutral flavour that would appease someone who is reserved about experimenting with exotic foods. To reduce spice, remove seeds from peppers...leave them in for the full effect! -- posted by GoldsmithLissa

Sweetbreads (Pan Seared)

Wed, 08 Apr 2009 01:57:36 -0400

Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors doeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Ina Garten's Rack of Lamb

Wed, 08 Apr 2009 02:06:25 -0400

A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me. -- posted by Sharon123

Spiced Lamb Kebabs

Fri, 10 Apr 2009 13:58:43 -0400

Adapted from a recipe in Michelle Trute's 'cooking with conscience'. All the recipes in this book are low fat, low-moderate GI and easily prepared. This recipe is moderate GI and low in fat. She includes no salt in this recipe but I have included sea salt below as optional as I know for many this is an essential ingredient. If rosemary branches are unavailable, use wooden skewers soaked in water and add rosemary to the lamb just before threading it onto the skewers. I have also included sage as I love rosemary and sage together. Michelle Trute recommends marjoram, mint, rosemary and sage with lamb and recommends using herbs rather than salt. I have also posted Michelle Trute's Recipe #349024. 800g = just under 26 ounces. -- posted by bluemoon downunder

Cotoletta Alla Milanese (Milanese Veal Chops)

Sun, 12 Apr 2009 00:53:32 -0400

Milan, Italy style veal chops or pork chops, if they are easier to purchase. -- posted by Celticevergreen

Rack of Lamb (Mustard Crusted)

Sun, 12 Apr 2009 02:07:11 -0400

This is a wonderfully DELICIOUS recipe, especially when you want to impress someone. -- posted by Alan Leonetti

Cosciotto Al Basilico (Leg of Lamb With Basil)

Sun, 12 Apr 2009 02:09:52 -0400

This traditional Italian recipe is easy to prepare. One option is to stuff the lamb with basil and garlic up to one day ahead. Remove from refrigerator 30 minutes before cooking. Red wine can be substituted for white when you want a heartier jus. -- posted by Celticevergreen

Spalla Arrosto (Roast of Lamb Shoulder)

Sun, 12 Apr 2009 02:31:24 -0400

An impressive yet easy dish to make for company or to impress the family at holidays. -- posted by Celticevergreen

Slow Baked Lamb - Tastes Like Spit Roasted

Tue, 21 Apr 2009 01:46:41 -0400

This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later. -- posted by amanda l b

Smoked Paprika Lamb With Eggplant Aioli

Tue, 21 Apr 2009 02:04:09 -0400

From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed. -- posted by Chickee

Spicy Moroccan Lamb Chops

Thu, 23 Apr 2009 01:40:46 -0400

These look yummy and spicy. I found them in a back issue of BBC Good Food magazine and placing it here for safe keeping. -- posted by Sarah_Jayne

Elmslea Lamb Shanks With Dates and Pumpkin (Pressure Cooker)

Mon, 27 Apr 2009 12:23:04 -0400

A dish with a twist and lovely taste. Long term favorite of our family, with rave reviews from our dinner party guests. This was the first recipe we used in our pressure cooker, and we have loved it ever since. -- posted by quiettype

Pan Fried Lamb Backstraps With Roasted Potatoes and Tomatoes

Tue, 28 Apr 2009 01:39:55 -0400

From NZ's Cuisine Magazine. -- posted by Wendys Kitchen

Plum Sauce for Lamb

Wed, 29 Apr 2009 15:14:08 -0400

Different than the other one posted here. From South of the Fork by the Junior League of Dallas. You can mix this up and heat it and then use it as a basting sauce for BBQ Lamb but you have to brush it on toward the end of cooking or it will char. -- posted by Oolala

Greek Stuffed Zucchini (Halal)(Kolokithakia Yemista)(Gluten Free

Mon, 04 May 2009 19:47:04 -0400

A good five stars with lemon sauce. This is DH's favorite meal and mine too right now. Modified from The Complete Middle East Cookbook by Tess Mallos (She is Greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with Recipe #322603 used as a bed of rice for laying the zucchini on. Along with a fresh salad this will be a wonderful meal. -- posted by UmmBinat

Mustard-Roasted Rack of Lamb

Fri, 08 May 2009 23:45:04 -0400

This elegant rack of lamb could be the centerpiece for a special dinner for company or family. It can be prepared one day ahead which makes it easy! From a January 1987 issue of Bon Appetit in the "Cooking for Friends" section and was part of a Do-Ahead dinner menu. -- posted by Leslie in Texas

Iranian Lamb or Beef (Khoresht-E Karaf)

Tue, 12 May 2009 14:47:09 -0400

Iranian Lamb Or Beef Main Course -- posted by Chef #1248686

Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion

Wed, 13 May 2009 22:18:43 -0400

This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick! -- posted by lindseylcw

Moorish Lamb Stew

Thu, 14 May 2009 16:10:53 -0400

The Moors occupied Spain for over 800 years. Moorish culture, music, food, and architecture remains visible all over the coutry. Their last stronghold was Granada, where we recently enjoyed a delicious, spicy lamb stew. By combining several recipes, and a bit of trial and error, I was able to recreate the dish for my husband and our friends at a recent dinner party. This goes well with an icy cold beer, or a very crisp, light white wine to complement the heat! It seems like a lot of ingredients and spices, but it's very easy to prepare and definitely worth it! -- posted by TinyBubbles

Roast Rack of Lamb With Lemon-Mint Salsa Verde

Sun, 17 May 2009 21:06:19 -0400

From Fine Cooking. Plan ahead because the lamb needs to marinate for at least 8 hours. Suggested pairings: roasted garlic mashed potatoes and a side of bright greens. -- posted by Gabri

Leg of Lamb Stuffed With Dates and Spices

Wed, 20 May 2009 15:18:49 -0400

A recipe with middle eastern flavours. The lamb is part boned, meaning that you just remove the bone from the first joint ( from the thick end). -- posted by Wild Thyme Flour

Lamb Kabobs With Bulgur Pilaf

Thu, 21 May 2009 02:10:14 -0400

This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that--start it the night before or in the morning. -- posted by Halcyon Eve

Cumin Lamb Casserole

Thu, 21 May 2009 02:29:45 -0400

I ate something similar in a restaurant and this is my very very simple recreation of that dish. It's not as pretty as the one at the restaurant, but you could try making individual serves in ramekins if you wanted it to look as good as it tastes. Everyone I've cooked it for has raved about it. I make it for dinner parties because you prepare everything before the guests arrive so you're not in the kitchen cooking. -- posted by SarahChef

Rack of Lamb in Gorgonzola Sauce

Fri, 22 May 2009 01:58:49 -0400

This recipe comes from the R.S.V.P. section in a December 1985 issue of Bon Appetit magazine. It was requested from Tallgrass, a restaurant in Lockport, Illinois. -- posted by Leslie in Texas

Moroccan Chicken: Made on Stove Top, Crock-Pot or Tangine

Thu, 04 Jun 2009 12:23:29 -0400

Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to! -- posted by BBCFan

Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage

Sun, 05 Jul 2009 12:50:10 -0400

Lovely lamb dish -- posted by TheBeave

Gosht Kari

Wed, 15 Jul 2009 01:50:21 -0400

This is a lamb curry that is sure to warm you up from the inside, by the look of the ingredients. I am yet to make it myself. -- posted by djmastermum

Lamb With Mustard Glaze

Sat, 25 Jul 2009 02:38:47 -0400

From a cookbook I got at a garage sale. Submitted by Jennifer Bethel. -- posted by Recipe Junkie

Roast Leg of Lamb With Orange, Rosemary and Garlic

Mon, 10 Aug 2009 10:35:48 -0400

I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests. -- posted by Snowbunny Andorra

Timman Z'affaran (Iraqi Saffron Rice With Meat)

Thu, 27 Aug 2009 02:44:48 -0400

There are similar recipes on Zaar but this is our favorite version. It is a very delicious Iraqi rice dish that can be served as a bed of rice for other dishes such as Recipe #384628 or roast lamb or as part of a buffet. We eat this as a meal sometimes in itself with yogurt and a fresh salad. From The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Spicy Lamb Shish Kebabs With Greek Pita Bread

Thu, 27 Aug 2009 14:15:59 -0400

POSTED FOR RAMADAN TAG. Recipe by Grace Parisi on http://www.foodandwine.com -- posted by UmmBinat

Elise's Grilled Butterflied Leg of Lamb

Tue, 01 Sep 2009 14:14:15 -0400

Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator! -- posted by Linda's Busy Kitchen

Lamb Kleftiko

Thu, 03 Sep 2009 12:20:05 -0400

This slow cooked lamb recipe is a favorite celabratory dish in Greece. For added mediterranean flair, top the finished kleftiko willed broiled halloumi cheese - delicious! -- posted by English_Rose

Moroccan Flatbread Pizzas (Can Be Ww)

Mon, 14 Sep 2009 13:43:41 -0400

This gorgeous recipe has bright, fresh flavours and looks fantastic. It is also Weight Watchers friendly- the version I made was 11 points per serving, using the leanest ground beef and low fat yoghurt. The last ingredient should read "4 garlic and coriander MINI naan breads" but Recipezaar could not recognise it- these naan breads are about the size of a hand and should be garlic and coriander flavour as plain ones just don't give the same flavour! -- posted by Shuzbud

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash

Fri, 25 Sep 2009 11:49:02 -0400

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!) -- posted by French Tart

Spicy Grilled Lamb Chops

Mon, 28 Sep 2009 15:58:28 -0400

My family loves these. However I don't make them as often as I'd like. Great served with mashed potatoes and green beans on the side. Pol Martin Cookbook -- posted by daisygrl64

Grilled Savory Lamb Chops With a Pomegranate Couscous

Wed, 30 Sep 2009 01:08:05 -0400

The lamb chops get happy all day in their marinade and then when it is time for dinner. 15 minutes for the chops 10 minutes for the couscous and maybe make some sauteed Kale on the side or you can make your favorite greens. I just love kale, swiss chard or spinach, but green beans or yellow beans, roasted tomatoes, asparagus or acorn squash would be great with this. -- posted by SarasotaCook

Lamb (Or Goat) Biryani

Mon, 05 Oct 2009 17:11:51 -0400

From Canadian chef Vikram Vij. -- posted by evelyn/athens

Rosemary-Crusted Rack of Lamb

Sun, 11 Oct 2009 03:05:35 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Seared Lamb With Summer Fruit Mostarda

Wed, 14 Oct 2009 02:24:33 -0400

A savory and sweet main dish. Pair with Mirassou California Merlot. For more recipes and wine pairings, visit cookbook.mirassou.com. -- posted by MirassouWinery

Best Homemade Lamb Gyros

Mon, 19 Oct 2009 14:31:26 -0400

After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger. -- posted by MarySC

Perfect Moussaka

Sat, 31 Oct 2009 14:09:02 -0400

This is adapted from a Claudia Roden recipe. This is my version of her classic. It gets rave reviews every time. -- posted by Karen in Toronto

Greek Meatballs, Feta Yogurt Sauce and Lemon Couscous

Sun, 08 Nov 2009 17:58:50 -0500

Yummy, a whole different way to eat meatballs. No Italian sauce, but a creamy Feta sauce and lemon couscous to serve everything over versus pasta. It really is great and honestly doesn't take long. Couscous as you know takes 5 minutes. I make the dressing ahead and you are only left with the meatballs which you can actually make ahead, refrigerate or freeze and then make later. A salad on the side with a lemon vinaigrette and fresh tomatoes and dinner. Can't get much easier. Give it a try, you will love it if you enjoy greek flavors like me. -- posted by SarasotaCook

Stuffed Grape Leaves (Dolmas)

Thu, 12 Nov 2009 00:18:25 -0500

These are my own creation....my friends have raved about them at dinner parties! I combined my favorite aspects of two different stuffed grape leaves recipes to come up with this. They are a bit of work, but well worth the effort for a special occasion or dinner party! You could also add a medium onion, I don't because I don't like onions. -- posted by The Wallaces

Lamb Chops With Mustard Herb Crust

Mon, 16 Nov 2009 01:22:52 -0500

A Recipe from Emeril in Everyday Food (November 2009) -- posted by Rev.CCJ

Grilled Lamb Shoulder Chops With Fresh Mint Sauce

Mon, 23 Nov 2009 18:24:01 -0500

I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice. -- posted by PaulaG

Gulai Bagar (Western Sumatran Curry)

Mon, 07 Dec 2009 14:32:13 -0500

The original recipe uses goat meat but lamb can be substituted. Serve over hot rice. -- posted by Celticevergreen

Scrumptious Shepherd's Pie

Tue, 29 Dec 2009 01:54:27 -0500

Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity. -- posted by AlmightyMooX

Lamb Chops With Yogurt-Mint Sauce

Tue, 19 Jan 2010 08:44:15 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Petit Sirah or Syrah -- posted by GoldsmithLissa

Lamb or Venison With Cherry-Ginger Sauce

Tue, 19 Jan 2010 10:28:59 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth -- posted by GoldsmithLissa

Rack of Lamb With Herbed Salt

Wed, 20 Jan 2010 05:51:18 -0500

Taken from an old Easy Entertaining mag. -- posted by katew

Lamb With Blackberry Sauce

Wed, 20 Jan 2010 23:49:45 -0500

I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish. -- posted by The_Swedish_Chef

Moroccan Meatballs & Couscous

Wed, 27 Jan 2010 07:20:02 -0500

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy! -- posted by English_Rose

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Moroccan Spiced Marinade

Wed, 27 Jan 2010 11:09:16 -0500

If you like it spicy, this is a great marinade for chicken, lamb or beef steaks. This marinade recipe makes enough for 2lb of meat, chicken or beef. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Rack of Lamb With Herb Salt

Mon, 01 Feb 2010 04:54:38 -0500

Sounds great but as yet untried by me. -- posted by katew

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans

Liver With Sage

Sat, 06 Feb 2010 09:04:42 -0500

Lamb's liver seasoned with fresh sage. -- posted by English_Rose

Modern Irish Stew

Mon, 08 Feb 2010 11:52:19 -0500

A great choice for a cold Winter's day. This flavoursome meal is full of goodness. -- posted by English_Rose