If it has to do with a Sheep,Lamb or Ram, you can find the recipe here. Please feel free to add any of your own.
Ingredients : 12 oz Okra, fresh or frozen 2 med Green peppers, diced 2 cup Celery, diced 4 oz Onion, diced 4 x Cloves garlic, pressed Salt and pepper, to taste 1/2 cup Water 1 lb Roasted lamb, in bite size cubes 1/4 tsp Thyme Paprika Grated lemon rind Method : Cook okra until liquid evaporated in skillet or Microwave dish, stirring occasionally for 5 minutes. Add green pepper, celery, onion, garlic, salt and pepper to taste. Cook for 10 minutes. Stir to prevent vegetables from sticking. Add water, lamb and thyme and simmer, covered, over Low heat for 20 minutes until heated through. Sprinkle with paprika and garnish with lemon rind.
Ingredients : 6 x cloves garlic 1 kg baking potatoes salt and freshly ground pepper fresh thyme 2 x onions, thinly sliced 2/3 cup dry white wine 1 lrg leg of lamb, unboned Method : Preheat the oven to 220 c. Arrange the sliced potatoes over the base of a large baking dish then top with salt and pepper to taste, some thyme leaves and some of the minced garlic. Place the onions on top of the potato mixture then pour the white wine over. Trim as much fat as you wish from the lamb then place the lamb over the vegetables, or alternatively, place the lamb on a rack which sits over the vegetables. (This allows the delicious lamb juices to drip into the vegetables to flavour them as they cook). Place the lamb and vegetable structure in the oven and roast for 1 1/2 hours until the lamb is cooked medium and the vegetables are golden and soft. Remove the lamb from the oven and cover with foil while allowing to rest for 10 minutes then carve and serve with the potato mixture.
Ingredients : 2/3 cup Tomato sauce 2/3 cup Vinegar 1/2 cup Worchestershire sauce 1 x Onion, chopped fine 1 tsp Dry mustard 1 tsp Salt 12 x Lamb chops Method : Combine tomato sauce, vinegar, worcestershire sauce, onion, mustard, and salt in a bowl. Mix well. Marinate the chops at room temperture for 1 hour. Drain. reserve sauce. Pan fry the chops or broil. turning frequently until done. Pour sauce over chops, cover and simmer on a low flame 10 minutes or a low oven (250-300 degF) for 15 minutes, or if in a glass microwaveable dish, cover with plastic wrap, a small hole in middle and simmer at half power(50%) for 5 minutes. Serve with rice, cooked with chopped peanuts.
Ingredients : 2 1/2 lb Lamb stew meat preferably leg 1/3 cup Olive oil 3/4 lb Onions, diced large 4 tsp Chopped garlic 2 tsp Turmeric 1/4 tsp Nutmeg 1/4 tsp Ground cardamom 1 tsp Crushed red pepper or to taste 1/2 tsp Cinnamon 32 oz Can tomatoes, drain & chop 1 cup Rich brown veal stock or 1 cup Rich beef stock 1/3 lb Fresh spinach, wash & drain 1/2 cup Yogurt 1 tbl Grated lemon peel Salt, to taste 1/4 cup Pine nuts* Method : *Roasted at 350 F. for about 3 minutes. Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir. Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Yield: 4 to 6 servings. Serve over rice pilaf
Ingredients : 1 sm leg of lamb about 3 pounds 6 tbl ginger puree or 2 x inches fresh ginger grated 1/2 bot red wine or to cover 2 x fresh bay leaves bruised ghee mustard oil, or olive oil, for brushing sea salt naan bread or flour tortillas cucumber raita optional 1 x cucumber seeded, sliced, salted, then rinsed and patted dry 1 x tomato seeded and diced 1 x onion finely sliced 1/2 cup plain yoghurt salt and freshly ground black pepper Method : 12 Long metal kabob skewers Ask the butcher to cut the leg of lamb across the bone into thick slices, about 1 1/4 inches wide. Remove and discard the central bone from each slice, then cut the meat into 1 1/4 inch cubes. Put in a bowl, add the ginger, and turn to coat. Add the wine and bay leaves, cover, then marinate in the refrigerator for 1 hour or up to 2 days. Remove from the marinade and pat dry. Thread onto metal skewers, brush with melted ghee or oil, and sprinkle with sea salt. Mix the Raita ingredients together in a small bowl and set aside. Light an outdoor grill or preheat a broiler until very hot. Grill or broil the kabobs for about 5 minutes on each side, until the meat is crisp and brown outside and still pink inside. Serve with the raita and warmed naan bread or tortillas. NOTES : All through Pakistan and Afghanistan, restaurants and roadside barbecue stalls produce iron skewers of lamb, chicken, and occasionally beef. The skewers are terrifying u about a yard long u and served in great bundles in the middle of the table with huge piles of delicious fresh naan bread. Muslim cooks wouldn't use wine or the ginger, for that matter, but I think it improves the flavor enormously.
Ingredients : 4 1/2 lb lamb shoulder 1/4 cup chopped fresh oregano or 4 tsps dried oregano 1 tbl grated lemon peel 1/2 tsp salt divided 1 x 10-ounce bag fresh spinach chopped 5 cup hot cooked orzo about 2 1/2 cups uncooked 1 cup crumbled feta cheese (about 4 ounces) oregano sprigs optional lemon slices optional Method : Trim fat from lamb. Place lamb in an electric slow cookier and sprinkle with oregano, rind, and 1/4 teaspoon salt. Pour in juice; top lamb with spinach. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat and gristle. Chop meat. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat. Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to drained drippings. Garnish with oregano sprigs and lemon slices, if desired. Yield: 8 servings ( Serving size: 1 cup).
Ingredients : 12 lb Lamb - (to 14 lbs) see * Note 1/3 cup Extra-virgin olive oil 3 x Garlic heads separated into individual cloves 3/4 cup Fresh rosemary Salt to taste Freshly-ground black pepper to taste 3 1/2 lb Small new potatoes quartered 1/2 lb Fresh white cipolline onions 2 cup Dry red wine Method : * Note: Have the butcher to cut the lamb into quarters, crack all the joints, no head. Preheat the oven to 375 degrees. Rinse the lamb with cold water and pat dry. Trim off the excess fat, leaving a thin layer to protect the meat during cooking. Rub the lamb with 3 tablespoons of the olive oil. Using a small knife make small incisions all over the lamb. Cut half the garlic cloves into thin slices. Slip the slices into the incisions with half the rosemary. Season the lamb with salt and pepper. Place the lamb bone-side down in a large roasting pan, leaving room for the potatoes and onions. Crush the remaining garlic, scatter over the lamb and roast for 40 minutes. Add the potatoes and onions and toss with the pan drippings. Pour the wine over the lamb and continue to roast. Baste periodically with the pan juices and cook for another 45 minutes, until fork tender. Remove the lamb from the oven to a serving platter, cover and allow to rest for 15 to 20 minutes. Leave the potatoes and onions in the pan, and return to the oven for an additional 15 minutes or until tender. To serve, cut the lamb at the joints, spoon the pan juices over the meat, and serve with the potatoes and onions on the side. This recipe yields 10 servings.
Ingredients : 1 x Shoulder lamb, about 4 pounds 2 can Haricots verts 1/2 pt White wine 2 lrg Onions 10 x Shallots 6 x Tomatoes, quartered 3 tbl Tomato puree 10 x Cloves garlic peeled, whole Black peppercorns Salt 2 x Bay leaves 3 x Branches rosemary Method : Put shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly chopped, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad.
Ingredients : 1 tbl Low-sodium soy sauce 2 tsp Sesame oil 1 x Green onion, chopped 1 x Garlic clove, minced 2 tsp Gingerroot, minced 1/4 tsp Pepper 4 x Lamb loin chops (8 oz) Salt Method : In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes. Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Season with salt to taste. Serve with sauteed zucchini slices and sweet potatoes. carbohydrate, high source fibre, good source iron
Featured Fishing Sites: