Curtis Stone's Spiced Lamb Chops

From Curtis Stone What's for Dinner?

Printable Recipe 

Prep Time: 15 minutes
Grill Time: 10 minutes
Rest Time: 10 minutes

Serves 4

Ingredients:
Gremolata (can be made a day ahead)  Leftovers make for a great salad dressing or to flavour scrambled eggs or frittatas
6 tbsp extra virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest (or finely chopped preserved lemons)
1 Tbsp finely chopped tarragon (substitution: fresh chervil or pinch of toasted, crushed aniseed)
salt and freshly ground black pepper
Lamb rub
3 tbsp olive oil
4 whole star anise, toasted* and finely ground
2 tbsp whole coriander seeds, toasted* and ground
2 tsp sweet paprika

1 frenched 8 rib rack of lamb (about 2 1/2 lb/1 kg), cut into 4 double chops

Directions:
1. Make gremolata: Combine all ingredients in a small bowl, cover and set aside.  NOTE: if you plan on preparing a day ahead, make sure you use a non-reactive bowl and allow it to come to room temperature before grilling the meat.

2.  Prepare Lamb: *To toast heat a dry skillet over medium heat and add the star anise.  Let it toast for 1 minute or so, until you get the lovely aroma.  Then add the coriander seeds and toast for another 30-60 seconds.  You want the seeds to brown, not burn.   Once the seeds are toasted, using a mortar and pestle or spice grinder, place 2 tbsp of olive oil with the ground seeds and coarsely grind everything to make a paste.

Season the lamb chops with the spice mixture.  Let it stand at room temperature while you prepare the grill.

3. Brush with a little olive oil over the spiced chops and grill, turning occasionally for 10-15 minutes, depending on how well done you like them.  An instant read thermometer, inserted horizontally should read 125F/51C for medium rare.

4. Transfer to a platter and cover for 10 minutes to allow meat to "rest"

Great served with grilled vegetables and I love Curtis' Pickled Onions.

Kofta b'siniyah

The book Jerusalem: A Cookbook is stunning and the recipes are fantastic.  I didn't change a thing but I did want to share so you'd all be tempted to get the book!

Printable Recipe

Prep time:15-20 minutes  (the kofta can be prepared a day ahead!)
Cooking time: 10 minutes

Makes 18 koftas (serves 6)

Ingredients:
Tahini sauce:
2/3 cup light tahini paste
3 tbsp freshly squeezed lemon juice (I did add more as I like my tahini sauce tangy)
1/2 cup water
1 clove garlic, crushed
1/4 tsp salt
Kofta:
14oz/400g ground lamb
14oz/400g ground veal or beef
1 small onion, finely chopped
2 large cloves garlic, crushed
7 tbsp/50g toated pine nuts, coarsely chopped
1/2 cup finely chopped flat leaf parsley
1 large medium hot red chili, seeded & finely chopped (I used a small one)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
3/4 tsp grated nutmeg
1 1/2 tsp freshly ground black pepper
1 tsp salt

2 tbsp sunflower oil for frying kofta (I used canola)
2 tbsp unsalted butter or ghee (optional - just before serving)
Garnish:
toasted pine nuts
finely chopped parsley
sweet paprika

Directions:
1. Place all the kofta ingredients in a bowl and use your hands to mix well.  Shape into  long, torpedo-like fingers (about 2oz/60g each).  Press each kofta to compress and ensure each kofta is tight and keeps its shape.   Arrange on a plate and chill until you are ready to cook.  They will keep for 24 hours.  (perfect to prepare the day before for those busy days).

2. Preheat the oven to 425F/220C and line a rimmed baking sheet with foil or parchment.

3. Prepare the tahini sauce:  whisk together tahini paste, lemon juice, water, garlic and salt.  The sauce should be runnier than honey.  NOTE:  the chefs suggest adding 1-2 tbsp water if needed, but since I like my sauce tangy, I used lemon juice.  Set aside.

4. Prepare garnishes - toast pine nuts & chop the parsley and set aside.

5. Cook the kofta.  Heat the sunflower oil in a large skillet over high heat and sear the kofta on all sides.  Do this in batches if need be so they are not cramped together.  Each batch should take about 5-6 minutes until they are golden brown.   Using a slotted spatula, transfer the kofta to the baking sheet and cook for an additional 2-4 minutes.

6. Serving: Use a heat resistant/oven proof serving platter.  Spoon some tahini as a base on the platter and place the kofta over the sauce. Drizzle just a bit of the sauce over the kofta, but leave most of the meat exposed.  Turn off the oven, and place the platter in the oven for a couple of minutes just to warm the sauce.

7. Optional: If you plan on using butter or ghee, melt in a small saucepan and allow to brown a little without burning.  Spoon over kofta as soon as it comes out of the oven.

8. Scatter with pine nuts and parsley and sprinkle with a  little sweet paprika.

Great with pita and a side of cucumber and tomato salad.

Herb & Olive Lamb Chops

Printable Recipe

Prep time: 5 minutes
Marinating time: 2 hours - overnight
Grill time: 8-10 minutes
Resting time: 10 minutes

Serves 2

Ingredients: 
4 lamb chops
Marinade:
1 tbsp fresh rosemary, finely chopped
1 large clove garlic, minced
zest & juice of 1 lemon
1 heaping tbsp olive tapenade
1/2 tsp freshly ground pepper

Directions:
1. Combine all the marinade ingredients in a small bowl.  Place the lamb chops in a zip lock baggie and pour marinade over the chops.  Massage the chops well.  Seal the baggie and marinate in the fridge for at least 2 hours, or overnight.

2. Remove the chops and allow to come to room temperature before grilling.

3. Grill 4-5 minutes per side and then remove from grill and let rest on a plate, covered for 5-10 minutes to allow the meat to relax.

A simple side of salad or Shredded Kale & Quinoa Salad.  I actually forgot until too late for quinoa, so I just shredded kale and tossed it with the Tahini Dressing.

Cilantro Honey & Spiced Lamb Kebabs with Coriander Cream

Adapted from LCBO's Food & Drink, Early Summer 2012

Printable Recipe


Prep time: 10 minutes
Marinating time: 2 - 24 hours in fridge

Return to room temperature & soak the skewers: 30 minutes
Grill time: 10-12 minutes
Rest time: 5-10 minutes covered with foil
Serves 4-8 - depends on what you serve it with as a main or appetizer

Ingredients:

Kebabs:2-2 1/2lb (1-1.25kg) boneless lamb cut into 1-2" cubes

2 tbsp Extra Virgin olive oil

1 tbsp honey

Finely grated zest of 1 lemon 

1-2 tbsp lemon juice (about 1/2 lemon)
2-3 cloves of garlic, finely minced

1 tbsp ground coriander seed

1 tbsp ground cumin seeds
1 tsp paprika – I used a smoked Spanish one
2 tbsp fresh cilantro leaves, finely chopped

8 skewers - metal or pre-soaked bamboo

1 large sweet red pepper, seeded & cut into large chunks

1 red onion,  peeled & cut into large chunks

small cremini mushrooms, left whole

any other of your favorite grilling veg to add to the skewers

Cilantro Cream:

1 cup Greek yoghurt

2 tbsp fresh cilantro leaves, finely chopped
1-2 large cloves of garlic, minced

1 tsp ground coriander seeds

2 tbsp lemon juice

Directions:

1. If you are going to use bamboo skewers, soak in cold water for 30 minutes or longer ( I always do a couple more than I think I need, just in case the food won’t all fit on the skewers stated in a recipe).

2. Whisk together the olive oil, honey,garlic, lemon zest & juice, ground coriander & cumin seeds, paprika, and fresh cilantro leaves in a bowl and pour into a large zip lock baggie.  .
3. Add the lamb to the marinade and massage well into the meat.  Store in the fridge for at least 2 hours or up to 24.   

4. Let them sit on the counter 30 minutes before grilling to come to room temperature.
5. In the meantime, heat up the BBQ – remember this dish doesn’t take very long to actually cook, so while the BBQ is heating up organized your other dishes so that everything is ready once the kebobs are done. 
6. Alternately thread the lamb cubes & vegetables onto skewers and once they are all ready, bbq on medium high heat for 3-4 minutes per side, flipping once or twice. 
7.  Let the cooked skewers rest, covered with foil for 5-10 minutes before serving.

Cilantro Cream:1. Stir yoghurt with the ground coriander seeds, fresh leaves, garlic & lemon juice.  Cover and refrigerate until serving time.  This can be made much earlier in the day or even the day before. 

The magazine said to drizzle some Cilantro Cream over the skewers, but mine was very thick (I used Greek style yoghurt), so I just spooned some on each plate and left a bowlful on the table and sprinkled the kebabs with some chopped cilantro or parsley.   


Suggested - serve over rice or orzo pilaf or with a mixed green salad with lots of herbs and a lemony vinaigrette. .

Mellow Coconut Lamb Curry

Printable Recipe

Prep Time: 20 minutes  can be organized much earlier in the day or even the day before

Cook Time: 30-40 minutes

Serves 4

Ingredients

2 tbsp grapeseed oil

1 tbsp garlic, finely chopped

1 tbsp cumin seeds

1 tbsp coriander seeds, crushed (I do mine in my coffee/spice grinder)

1 tsp ground cardamom

1 tsp fennel seeds

1/2 -1 tsp masala (Bal suggests turmeric, I used her ginger masala)

8-10 fresh curry leaves

salt & pepper to taste

1lb/450g stewing lamb cut into 1-2" pieces

1 large eggplant, diced fine

1 cup unsweetened coconut

1 can (14oz/400g) fire roasted, diced tomatoes, drained

1 medium onion, cut in half lengthwise and thinly sliced

2 cups vegetable broth

1 hot green chili, seeded and finely chopped (optional, but the dish, while flavorful, is very mild in the heat department)

Directions

1. Organize and measure all your ingredients and line them up near the stove.  The initial cooking is quick, so you don't want to burn anything during the process.

2. Heat the oil in a large Dutch oven over medium high heat.   When the oil is hot add the garlic and stir for 10 seconds. Add the cumin seeds, coriander seeds, cardamom, fennel seeds, Masala, curry leaves salt and pepper and cook for another 20 seconds.    Stir in the lamb, making sure it's well coated with all the spices.  Cook for 5 minutes.  

3. Add the finely diced eggplant, toss and cook for another 5 minutes or until the eggplant softens.   Add the coconut, toss and cook for another 2-3 minutes.  

4.  Stir in the tomatoes, onions, vegetable broth and reduce the heat to low.  Cover and simmer until the lamb is cooked through and tender (about 20-25 minutes).  Taste for seasoning... this was when I added the chopped green chili and continued to cook for another 5 minutes or so without the cover. 

Serve with rice or couscous.  This time I steamed the couscous with turmeric and 2 smashed cardamom pods which gave it a gorgeous sunny colour and a delightful perfume, . 

Easy Lamb Stock

Printable Recipe

Hands-on time: 5 minutes

Cooking time: 1 – 1½  hours

Makes 8 cups

Ingredients:

2lb/950g lamb bones

12 cups water

1 leek, whole & peeled

1stalk of celery with leaves. Cut in half

1 large carrot, whole and peeled

1 tsp salt & pepper to taste

Directions

1. Place everything in large Dutch oven or pot.  The water should come to within 2” of the top of the pot.

2. Bring to simmer (just little bubbles around the sides of the pot) –Never to a boil. Then reduce heat to medium-low. This gentle heating ensures that the soup will remain clear.

3. Skim soup of fat and scum frequently. This usually takes about 30 minutes.  Pour the soup through a sieve into a large bowl and remove the lamb. 

4.  Return the soup and vegetables to the pot.   Continue to cook over low heat until reduced to 8 cups (about 1 hour). Taste for seasoning and add salt and pepper to taste.  Remove the vegetables.

5. Let the soup cool to room temperature uncovered until cool before refrigerating.

I like to fill medium sized zip lock baggies (2 cups of broth), lay them flat on a rimmed baking sheet and freeze them.  Once frozen they can be easily stacked file folder style and will take up much less freezer space than containers. 

Greek Lamb Stew with Artichokes

From Canadian Living: The International Collection: Home-Cooked Meals From Around the World

Printable Recipe


Hands on time: 15 minutes

Cooking time:  1 hour

Serves 6

Ingredients

3lb/1.35kg boneless lamb shoulder, cut in 1” cubes

1 tbsp olive oil

3 onions, sliced

6 cloves garlic, minced

1 tbsp dried oregano

1 tbsp grated lemon zest

¼ tsp salt

Pinch ground allspice

Pinch cinnamon

2 tbsp all purpose flour

2 cups beef broth

¼ cup tomato paste

1 can (14oz/398ml) artichoke hearts, drained & quartered (Ruth’s note:  I only had marinated artichoke hearts, so I drained them and used those)

Ruth’s additions:  ¼ cup pitted cured black olives & 2 thin slices of lemon

Garnish:

½ cup feta cheese, crumbled

2 tbsp fresh Italian/flat leaf parsley, chopped

Directions:

1. In a Dutch oven (they suggest shallow, but I just used my big one), over medium high heat, brown the lamb in batches so they won’t just stew and turn grey.  The idea is to sear them and keep them juicy.  Remove the seared lamb and set aside.   Drain most of the fat from the pan.

2.  Lower the heat to medium and sauté the onions, garlic, oregano, lemon zest, salt, allspice and cinnamon, stirring occasionally for 5 minutes or until the onions are soft.   

3.  Sprinkle with flour and stir for one minute.  Add the broth and tomato paste.  Bring to a boil, stirring and scraping up any brown bits from the bottom of the pan.

4. Return lamb and any accumulated juices to the pan.  Cover and  simmer for about 45 minutes.  Add the artichoke hearts (Ruth’s note: This is when I added the pitted olives and lemon slices) and continue to cook covered for another 15 minutes. 

Serve with sprinkled feta & parsley

Lamb with Dried Fruit & Almonds

Adapted from The Book of Jewish Food: An Odyssey from Samarkand to New York

Printable Recipe

Prep time: 15 minutes

Roasting time: 1½ hours

Serves 2

Ingredients

1 large onion, roughly chopped

2-3 tbsp canola oil

1 lb/450g lamb shoulder, cubed

¼ tsp saffron

¾ tsp powdered ginger

1 tsp cinnamon

Water to cover lamb plus 1 inch

1 cup seedless raisins

½ cup dried apricots, coarsely chopped

1-2 tbsp honey

½ cup blanched almonds

Garnish: fresh mint or cilantro leaves, chopped

Directions:

1. Preheat the oven to 350°F/175°C

2. Place a large ovenproof Dutch oven (I love my Copco ceramic coated cast iron one) over medium high heat.  When hot, add the oil and onions (should be hot enough for the onions to sizzle) and cook for 2-3 minutes, stirring occasionally so they don’t burn.

3. Add the lamb cubes (patted dry) to the pot, trying for a single layer.  Toss with oil and onions and continue to sear until all sides are browned.  Add the saffron, ginger and cinnamon.  Toss and cook for 1 minute (just until fragrant).    Add enough water to cover the lamb by 1 inch.  

4. Bring to a boil, cover and put into the oven for 1 hour.   

5. Add the dried fruit, toss, recover and continue cooking for 15 minutes.

6.  In the meantime, in a small dry pan, toast the almonds (just takes 3-5 minutes)  watch closely so they don’t burn.   Add to the pot along with the honey.   If the “sauce” is too dry, add a little more water, but not much.  You want it to be thick, dark and clinging to the lamb.  Continue to cook for 10 minutes or so.

I love it served with Couscous Dishes like my Couscous with Currants, Barberries & Mint.  

Garnish with chopped fresh mint or cilantro leaves, chopped

Grilled Butterflied Lamb with Garlic, Anchovies & Rosemary

From Food & Drink, Summer 2011

Printable Recipe

Prep time: 15 minutes
Marinate: at least 2 hours on the counter or overnight in the fridge
Grill time: 20 minutes for medium rare

Serves 4

Ingredients:

1 boneless leg of lamb (3lb/1.5kg), butterflied so that there is an even thickness across

Marinade/Rub:
2 -3 huge cloves garlic, thinly sliced
2 tbsp fresh rosemary, chopped
4-5 anchovy fillets, roughly chopped
2 tbsp olive oil
1 tsp grated lemon zest
Salt & freshly ground black pepper
Bagna Caude Vinaigrette: (also awesome on chunky salads & pasta)
1/3 cup extra virgin olive oil
1 tbsp garlic, finely chopped
2 tbsp anchovy fillets, chopped
¼ cup lemon juice
1 tsp grated lemon zest
½ cup fresh mint leaves, chopped

Directions:
1. Pulse all the marinade/rub ingredients in a mini food processor or chopper.

2. Cut slits in the fat of the lamb with a sharp knife and stuff with half of the rub. Turn the lamb over and make a few pockets. Stuff with the rest of the rub. Rub both sides of the lamb, place in a large zip lock bag or covered on a large plate and allow to marinate.

3. Allow the lamb to come to room temperature before grilling - about one hour.

4. Preheat the grill to high and cook for 3 minutes per side to sear the lamb.

5. If you have a grill with two heat controls, turn one off (or move charcoal to one side) and place the lamb, fat side up away from the heat. If, like me, there is only one control (I have a wonderful Weber Q) lower the temperature to medium, cover and cook for about 15 -20 minutes or so, longer if you like it well done. Turn the lamb every 5 minutes to keep it from charring. The internal temperature for medium rare is 145°F/63°C, or you can cut into it and check the amount of “pinkness” you like. It should be rarer than you like to eat it as it will be “resting” for a while and so continue to cook a bit.

6. Remove from the grill and place on a cutting board, cover with foil for 15 minutes. This finishes the cooking and relaxes the meat. I used to think this was a waste of time, but trust me, it really does make any meat more tender and juicy.

7. Discard the foil, and slice the lamb across the grain.

8. While the meat is resting (or marinating), whip up the vinaigrette in a little bowl or mini food processor if you like your dressing creamy. If you don’t have a blender or chopper, mince the garlic & finely chop the mint and anchovies before whisking the vinaigrette in a bowl.

Serving options:
I loved it with my Best Garlicky Rice Ever and a stir fry of Swiss Chard & Mushrooms.
Just served with a simple salad
Leftovers: amazing pocket sandwiches with a thin brushing of the vinaigrette

Bagna Caude is wonderful tossed with pasta – hot or cold! And makes a fantastic salad dressing for chunky vegetables and romaine hearts. It’s packs quite the punch so I wouldn’t use it for delicate spring greens.

Exotic Roasted Lamb Neck & Bean Stew

Adapted from Occasionally Edible and a few other sites via Google Search

Printable Recipe

Hands-on time: 15 minutes
Stovetop time: 30-40 minutes
Roasting Time: 1 hour

Serves 4

Ingredients:
2lb/905g lamb neck bones (preferably with some meat on them)
2 cans (19oz/540ml) Northern or Romano or Navy beans, drained & rinsed. Note: Occasionally Edible recipe actually calls for 2 cups dried Northern beans, soaked overnight & drained)
1 medium onion, peeled and chopped
3-4 large cloves garlic, peeled & smashed
2 tbsp butter
1 tbsp tomato paste
1 can (28oz/796ml) plum tomatoes, drained & chopped - or, as I do, mushed between your fingers
½ - ¾ tsp red chili pepper flakes
½ cup dried mixed wild mushrooms soaked in ½ cup or so boiling water for 10 minutes. Drain and coarsely chop the mushrooms, reserving the cooking liquid to add to the stew.
2 cups water or broth plus the reserved cooking liquid
Salt & pepper
1-2 tbsp Aleppo Seven Spice blend (from Epices de Cru) or whatever your favorite mild & rich scented spice blend)
1 red bell pepper, seeded and coarsely chopped
2-3 large handfuls of leafy greens, coarsely chopped (Swiss Chard, beet greens, or spinach) (Optional)2-3 grilled sausages (this time I used turkey fennel), grilled and sliced 1" thick
1 tbsp fresh Italian/flat leaf parsley or cilantro/coriander, finely chopped for garnish

Directions:
1. In an oven proof Dutch oven over medium high heat, melt the butter and brown the lamb bones on all sides (about 5-8 minutes). Add the garlic cloves and chopped onions and continue to cook for 3 minutes or so (the onions should begin to brown). Stir occasionally.

2. Add the tomato paste, chopped tomatoes, chili pepper flakes, 1 tbsp Aleppo spice blend, mushrooms, drained beans, water or broth and mushroom cooking liquid. Cover and simmer for 45 minutes. Taste for seasoning. I usually add a little more Aleppo at this point. Add the red bell peppers and toss.

3. Preheat the oven to 350°F/170°C and line a rimmed baking sheet with foil (for easy cleanup in case of spills).

4. Transfer the covered Dutch oven to the lined baking sheet and roast for about one hour, Check after 40 minutes to see if beans are tender and there’s enough liquid – not soupy, but not dry either.

5. For the last 10 minutes: coarsely chop leafy greens like beet tops, spinach, or Swiss Chard and add to the stew. Taste for seasoning.

I like to serve this over couscous to sop up the fantastic sauce.

Indian Minced Lamb Kabobs

From Canadian Living: The Barbecue Collection

Printable Recipe

Prep time: 5-10 minutes
Fridge time: 2 – 24 hours
Serves 4

Ingredients:
½ cup raw cashews
1-6 hot peppers, seeded & chopped (we like ours mild so I went with 1)
½ onion, chopped
2 tbsp fresh ginger, grated
2 tbsp vegetable oil (book called for melted butter)
1 egg
1 egg yolk
½ tsp salt
1 tsp turmeric
½ tsp black pepper (book called for white)
¼ - ½ tsp cayenne pepper
1 ½ tsp garam masala (I used Kashmiri masala from Epices de Cru, the book also suggested making your own – ¼ tsp each ground cardamom, cinnamon, cloves, cumin, nutmeg & black pepper)
1 ½ lb/750g ground lamb
1/3 cup fresh cilantro/coriander, finely chopped

Directions:
1. In a food processor, puree the cashews, hot peppers, onion, ginger, and oil. Whisk together the egg and yolk and add to the cashew paste along with the rest of the spices (everything up to the lamb). Pulse until blended.

2. Transfer to a large bowl add the lamb & cilantro and blend well. Refrigerate for at least 2 hours or overnight.

3. With moistened hands, shape into small sausages. The book suggests ¼ cup measure and threading each lengthwise onto a skewer. Since I didn’t have any skewers, I just shaped them into sausages and placed them on a hot BBQ grill that I had oiled first.

4. Grill, covered over medium heat, turning once or twice until no longer pink inside (about 12 minutes). I used a spatula to carefully turn them so they wouldn’t crumble.

Serving: I served them with warm naan bread and a Indian Spiced Coleslaw

Dal Gosht - Lamb with Lentils & Spices

From How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
(Unfortunately the photo got deleted. Yet another reason to make it again)

Printable Recipe
Prep time: 30 minutes

Cooking time: 1 hour

Serves 4

Ingredients:
¼ c chana dal (yellow split peas)
2 tbsp arhar dal/toor dal (split pigeon peas)
2 tbsp masoor dal (split red lentils)
2 cups water
2 tbsp vegetable oil
½ tsp cumin seeds
¾ tsp fresh ginger paste (mince fine and pound with a little water to a paste constituency)
½ tbsp fresh garlic paste (same as for ginger)
2 green chilies, stemmed & slit (I took the seeds out for a milder dish)
1 red onion, chopped
1 tomato, chopped
1 tsp salt
1 tsp red chili powder
1 tsp ground coriander
1 tsp ground roasted cumin
¼ tsp ground turmeric
½ tsp garam masala (I used the awesome Kashmiri Garam Masala from Epices de Cru)
1 lb/450g boneless lamb cut into 1” pieces
1 quart/liter water
Juice of ½ lemon
Garnish: fresh cilantro, chopped

Directions:
1. Put all the dal in a large bowl and rinse with lots of water 2-3 times. Drain and then add 2 cups of water to the dal. Soak for 30 minutes and drain in a colander.

2. In a medium-sized pot, over medium heat, add the oil. When small bubbles appear at the bottom of the pot, add the cumin seeds. When they change color, add the ginger & garlic pastes and chilies. Sauté for 1 minute.

3. Add the chopped onion and sauté 3-4 minutes or until golden. Add the tomato and salt and sauté for another 2 minutes. Add the chili powder, coriander, ground cumin and turmeric and sauté for 1 minute or until the aroma makes you smile.

4. Add the garam masala, lamb and drained dal. Sauté for 2 minutes. Add the liter/quart of water and bring to a boil. Lower the heat to low, cover and cook for 1 hour or until the lamb is tender. Add lemon juice and stir well. Transfer to a serving bowl and garnish with chopped cilantro. Serve hot

I served it over Aloo Gobhi Ki Tahiri (Fragrant Rice with Potatoes & Cauliflower)

Mellow Lamb Curry

Mellow Lamb Curry
Adapted from How to Cook Everything iPad App

Printable Recipe

Prep Time: 20 mins
Cook Time: 1 ½ hours

Serves 4-6

Ingredients
2 tbsp oil (I like olive, but any neutral oil is fine – grapeseed, canola)
2 lb/1kg boneless lamb shoulder, trimmed of excess fat and cut into 2” cubes
Salt & freshly ground black pepper
2 cups onion, thinly sliced
1 cup onion, chopped
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder or garam masala (this time I use the last of my Sri Lanka Black Curry Blend plus Singapore Curry Blend from Epices de Cru)
1 ½ cups chicken broth
Garnish: fresh cilantro leaves, chopped

Directions
1. Heat oil in a large Dutch oven over medium high heat. When the oil is very hot, add the lamb chunks in 4 or five batches to sear on all sides. Do not put all the lamb in at once or it will just stew and leach out all the juices. Sprinkle with salt & pepper while they brown. Remove each batch as they brown and set aside.

2. Once all the lamb has browned, add the sliced onions to the fat in the pan. Cook over medium heat stirring occasionally until golden (about 10 minutes)

3. Add the chopped onion, garlic, ginger & spices. Stir and cook for an additional 4-5 minutes – until the chopped onions soften.

4. Return the lamb to the pot along with the broth/stock. Bring to a boil, cover and reduce the heat to low. Simmer (there should still be some bubbling) until the lamb is tender – at least an hour. If it’s too soupy, remove the cover, raise the heat and cook until the gravy is the consistency you like. If, on the other hand, the curry is too dry, add a little more liquid (water or broth). Taste for seasoning and serve garnished with cilantro.

Serving ideas: steamed rice or fragrant couscous to sop up the gravy.
Mark also added cayenne to really spice things up and finished with ½ cup yoghurt before serving.

Roast Leg of Lamb with Oregano, Citrus & Rosemary Rub

Rosemary & Garlic Studded Roast Lamb
Rub from: The Cook's Herb Garden

Printable Recipe

Prep time: 15 minutes
Marinating time: 1 hour on counter or overnight in fridge - bring to room temp before cooking
Roasting time: 45 minutes - 1 hour or so
Rest time: 10 minutes

Ingredients
Leg of lamb, boneless, ( ½ lb/person) although I usually like to buy 2-3 lb/1-1.5kg roast even if it’s just the two of us – great cold in wraps and heated up, it becomes so many delicious things.
1 onion, thinly sliced
1 lemon, (zested for the rub) and then thinly sliced
1 sprig rosemary
1 clove garlic
Rub:
1 tsp fresh oregano, chopped (or ½ tsp dried – Greek oregano is the best)
2 tsp lemon zest, finely grated
1 clove garlic, minced
½ tsp ground cumin (I like to toast cumin seeds over medium-high heat until fragrant – about 2 min, allow to cool slightly and then grind them in a mortar & pestle or coffee grinder)
1 tsp fresh rosemary leaves, chopped
1 tbsp fresh cilantro, chopped
Salt and freshly ground pepper to taste

Directions
1. Preheat oven to 4250°F/220°C

2. In a small bowl, combine all the ingredients for the rub.

3. Stud the roast with garlic slivers. To do this, use the tip of a small, sharp knife and make a slit about ½ “ deep. Press the garlic into the slits. Spread almost half the rub on the side of the roast that will be inside, once rolled (side without the layer of fat).

4. Roll the lamb tightly. It’s easiest if you take two strands of string at least as long as from your elbow to your fingertips. Lay the strands under the flattened roast. Roll the meat tightly and tie each end (about 1 ½ - 2“ from the ends). Cut off any extra string once you’ve tied the knots. Rub the outside of the rolled lamb (all sides) with the rest of the rub. You could actually do this step the day before and refrigerate until one hour before roasting.

5. Lightly oil the bottom of the roasting pan which should just be a bit larger than your roast. Place the thinly sliced onions and lemons over the bottom of the pan. This should be a little wider than the roast. Add a sprig of rosemary down the center and place the roast on the

6. Let the roast stand on the counter for 1 hour before roasting. This is to make sure the center of the roast comes to room temperature, otherwise it will take longer to cook and cook unevenly at that.

7. Roast for 20 minutes at 425°F/220°C to seal in the juices. This is another way of searing meat.

8. Lower themperature to 350°F/180°C and roast for 15-20 minutes per pound depending on how well you like it cooked, basting occasionally. If the pan juices start to dry up, add just a little water to the pan.

9. Take the roast out of the oven once it reaches the appropriate internal temperature (140-150°F/60-63°C) and let the roast stand uncovered for 10 minutes before carving to allow the meat to recover from the heat. The roast will be juicier and tenderer.

I love to serve it with roasted potatoes. This time of year, when new potatoes are so plentiful and tasty, I just add them around the roast during the last 40 minutes or so, sprinkled with a little salt, pepper and chopped fresh rosemary. Or just boil them and toss with butter, fresh chives, salt and pepper.

Lamb & Mint Burgers

Lamb & Mint Burgers
From: Grill It!

Printable Recipes

Hands-on time: 5 minutes
grill time: 8-10 minutes
Makes 4 burgers

Ingredients:
lb/450 g ground lamb (or whatever ground meat you favor)
½ cup fresh mint, chopped
2 cloves garlic, minced
1 small-medium onion, finely chopped
½ cup panko breadcrumbs or 2/3 cup fresh breadcrumbs
1 egg, slightly beaten
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp salt
Freshly ground black pepper to taste
Olive oil to brush on the burgers
4 hamburger buns

Directions:
1. In a large bowl, combine the ingredients except for the buns. Shape into 4 patties.

2. Heat a grill pan over medium-high heat, baste the burgers with just enough oil to keep the meat from sticking. Add the patties and turn once or twice for 10 minutes or so. Or if you’re really lucky…grill on a BBQ or use a Griddler and set to “sear”

Pakistani Lamb & Tomato Curry - Tamatar Gosht

Pakistani Lamb & Tomato Curry - Tamatar Gosht
From Curry Cuisine

Printable Recipe

Prep Time: 20 minutes
Cooking Time: 45-60 minutes

Serves 4 (Ruth’s note: I used 2 lbs/1kg of lamb but kept the rest of the ingredients as the book suggested. This is a mild but flavorful curry and quite different to the Indian curries I’m used to)

Ingredients:
¼ cup sunflower oil (I used grapeseed oil)
1 large onion, finely chopped
1 tbsp grated ginger (the book called for 1 tsp ginger paste)
1 large garlic clove, minced (the book called for ½ tsp garlic paste)
1 tin (28oz/546ml) diced fire roasted tomatoes with juice (the book called for 1 ¼ lb/500g of fresh tomatoes, peeled and chopped)
2 tsp red chili powder (I doubled the book’s recommendation and it was still mild)
1 tsp cumin seeds
3 cardamom pods
5 cloves
1 bay leaf
3lb/1 kg lamb shoulder, cut into cubes (Ruth’s note: small cubes mean less cooking time)
1 cup water
¼ cup chopped cilantro leaves
Garnish
Slivers of fresh ginger root
Chopped green chilies

Directions:
1. Heat the oil over medium high heat, in a large saucepan (I actually used my Dutch oven), add the onions and fry until slightly browned. Add the ginger and garlic mince/paste and stir for a minute or until the wonderful aromas waft the air. Add the tomatoes, a pinch of salt, chili powder, cumin, cardamom pods, cloves and bay leaf. Stir until the oil separates out (Ruth’s note: I never noticed much separation, but I did cook for about 15 minutes.)

2. Add the lamb and fry, stirring frequently for 5 minutes. (Ruth’s note: I was skeptical that there was no searing, but the end result was very tender, very tasty). Pour in 1 cup of water, stir well and cover. Reduce the heat to medium low and cook for 45-60 minutes or until the lamb is cooked and tender.

3. Remove the lid and keep cooking gently, stirring occasionally until the oil separates out. Stir in the chopped cilantro leaves. Garnish with ginger and green chilies, if you like more heat) and serve.

I served it with Chana Pulao – Chickpea & Rice Pilaf.

Spicy Lamb Burgers with Minty Tzatziki

Spicy Lamb Burgers with Minty Tzatziki Sauce
Adapted from Bitchin' Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess

Printable Recipe

Prep time: 5 minutes
Marinating time: 2 hours or more in the fridge
Grill time: 10 minutes or until done to your liking

Serves 4

Ingredients:
Burgers:
2 lbs/1kg ground lamb
1 large onion, minced
½ cup fresh mint leaves, finely chopped
½ cup fresh cilantro, finely chopped
1 tbsp fresh gingerroot, minced
1 tbsp green hot chili (optional – I left it out and the other seasonings were spicy enough for us), minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp cayenne pepper
1 tsp sea salt
Freshly ground black pepper
Extra virgin olive oil for brushing on the burgers
Tzatziki:
1 very large English cucumber
½ cup scallions/green onions, finely sliced (white and green parts)
2 cloves garlic, crushed (my addition, because…well, just because)
2 cups Mediterranean style yoghurt (thick)
Juice of 1 lemon
Pinch of brown sugar (you heard me)

Directions:
Burgers:
1. Combine all the ingredients in a large bowl. Mix well and refrigerate for at least 2 hours

2. Preheat the grill and form into patties. A great tip…make a dent in the center of the burger…just not all the way through…keeps the juice in and the burger won’t turn out looking like a giant meat ball.

3. Brush the burgers with olive oil just before adding them to the grill. Grill 4-6 minutes per side, depending on how well you like them done. If you’re lucky, you have a BBQ. If you’re like me this year, you’ll make do with a grill pan on top of the stove or you can also use the broiler.

Tzatziki:
1. Peel the cucumbers, cut in half length-wise and remove the seeds. Liberally season with salt and let them stand for 15 minutes or so. I do this in a strainer over the sink, or you could just have the cucumbers sitting on a plate. Drain and rinse.

2. Finely dice the cucumbers and set aside.

3. In a small bowl, combine the rest of the ingredients and mix well. Chill for 20 minutes. Just before serving, pat the cucumber dices dry and add to the yoghurt mixture. Voila…tzatziki!

Serve the tzatziki as a side or as a condiment on the burger…or both!

Lamb & Eggplant Shepherd's Pie

Lamb & Eggplant Shepherd’s Pie
From Bon Appetit
This is not my usual, quick supper. It's the kind of thing you do on a day you'll be around. It's not difficult, just time consuming. The end result is well worth the effort though.

Prep time: 1 hour
Stove top cooking time: 2-2½ hours
Baking time: 45 minutes
Serves 8-10

Ingredients:
Filling:
1 large eggplant (1.5lb/680g), unpeeled & cut into ¾ -1” pieces
Coarse kosher or sea salt
Extra virgin olive oil (BA says 7 tbsp divided, but I just used a little at a time as I felt it needed through the recipe)
2lb/1kg boneless lamb cut into 1” cubes
All purpose flour (just enough to dredge the lamb)
2 large onions, chopped
1 cup dry white wine
1 tin (28oz/796ml) diced tomatoes in juice
3 cups beef broth
8 large cloves garlic, finely chopped
2 tbsp dried oregano
Topping:
2.5 lb/1kg russet potatoes, peeled and cut into 1” cubes
2 tbsp butter
2 tbsp extra virgin olive oil
2 cloves garlic, peeled
¾ cup milk
1 ¼ cups (5-6 oz/140-170g) kasseri cheese (BA suggests Provolone as a substitute and it tasted delicious), coarsely grated
Sweet Paprika (smoked would be delicious too) to sprinkle over the potatoes before baking.

Directions:
Preparing the filling: (about 30-40 minutes)
1. Place cut up eggplant on a large rimmed cookie sheet and sprinkle with coarse salt. Leave for about 1 hour, tossing occasionally. Rinse well and pat very dry.

2. Heat some olive oil in a large, heavy bottom large Dutch oven over medium high heat. Add the eggplant and sauté until tender, adding a little more oil if needed, but sparingly…remember that eggplant is like a sponge and will absorb everything you give it. (about 12-15 minutes). Transfer to a medium bowl.

3. Add more oil to the same pot and sear the lamb on all sides in batches. Over crowding will just give you boiled meat and the juices will escape, leaving dry lamb. Remove lamb as it’s browned and set aside in a large bowl. (about 15 minutes – the meat should be well browned and crusty on the outside, but still quite raw inside).

4. In the same pot (with all the lamb removed), add a little more oil and the onions. Toss, cover and lower the heat to medium-low until the onions are tender and translucent (about 10-15 minutes). The bottom of the pot should be very dark brown by this time, don’t worry. Add the wine, increase the heat to high and boil until the wine evaporates, scraping the bottom of the pan (about 5 minutes).

5. Add the tomatoes with their juice, the broth, garlic and oregano and bring to a boil. Add the lamb and any juices in the bowl. Cover and reduce heat to low. Simmer for 1 hour and then uncover and continue to simmer until the lamb is very tender and the gravy thickens (about 45 minutes longer - Note: I found it very soupy, so I added a slurry of 1 tbsp cornstarch to 1-2 tbsp water to dissolve the cornstarch).

6. Stir in the eggplant, add some salt & pepper if you like. Transfer to a large baking dish (BA suggests glass, I used my ceramic lasagna pan. Note: they say 13”x9”x2”, but that really filled to the top without the topping, so I suggest either a larger pan or at the very least set the pan in a large rimmed baking sheet lined with foil for easy cleanup. This step can be made up to 3 days in advance.)

Preparing the topping: (about 30-40 minutes)
1.Cook the potatoes in salted water in a large pot until tender. I actually boiled the garlic with the potatoes and then mashed them to “season” the butter and oil, giving it a more mellow, but still garlicky flavor and aroma. Drain well and return to pot to eliminate any extra moisture.

2. Melt butter with the oil and add the mashed garlic in a saucepan over medium high heat. Add the milk and bring to a simmer. Add the heated milk mixture to the potatoes and mash until smooth. Stir in the cheese and season with some salt & pepper.

3. Drop the potato mixture over the filling by heaping tablespoonfuls, covering the filling completely. Note: this was when mine started to overflow and I had to ladle out some of the sauce. Sprinkle lightly with paprika.

Final Baking: (about 45 minutes)
1. Preheat the oven to 375°F/190°C

2. Bake until the filling is heated through (only really important if you’ve made the filling much earlier) and the topping is golden (about 45 minutes).

Shrimp & Seasoned Sausage Pot Pie

Shrimp & Seasoned Sausage Pot Pie
Adapted from Bon Appetit

Hands on time: 15-20 minutes
Stove top cooking time: 30 minutes
Baking time: 15 minutes for pastry tops, 5-7 minutes just before serving
Serves 4

Ingredients:
½ package frozen puff pastry, thawed (obviously you could make your own if you want)
½ cup heavy whipping cream – please don’t stint and try with milk or light cream
2 tbsp all purpose flour
1 tbsp butter
3 large leeks, white & pale green parts only, cut in half length-wise, rinsed well, patted dry & thinly sliced
½ lb cooked sausages cut into ½” cubes (I used local Lunenburg lamb sausages, grilled first; Bon Appetit recommends smoked Andouille for a Cajun flavor)
2 large cloves garlic, minced
1/3 cup dry white wine (BA recommends dry vermouth)
2 cups fish broth or bottled clam juice
½ tsp dried thyme leaves
1 large red skinned potato, peeled and cut into cubes no more than ½” (otherwise they will take too long to cook and too much of the broth will evaporate)
1.5 lb/ 680g jumbo shrimp, deveined, peeled and cut 1” chunks (2-3 per shrimp)

Directions:
1. Preheat the oven to 400°F/200°C

2. Pastry tops can even be prepared a day in advance. Roll out the thawed pastry to a 12” square and cut into 5½” rounds (actually they should just fit on the top of whatever individual baking dishes you are going to serve the pot pies in). Place on parchment lined baking sheet and bake until golden – about 15 minutes. Cool on the baking sheet or a rack. Note: if you are making these ahead, wrap airtight and store at room temperature.

Preparing the filling: (about 30-40 minutes)
3. Whisk the flour and heavy cream in a small bowl and set aside.

4. In a large skillet set over medium heat, melt the butter and add the leeks. Sauté until tender (about 10 minutes). Add the cooked sausages and garlic and sauté for another 4 minutes or so. Add the wine or vermouth and simmer until the liquid evaporates (3-4 minutes). Add the fish broth and thyme. Bring to a simmer, add the potato pieces and cook until tender (5-10 minutes). Add cream mixture to the skillet and stir until well blended and the sauce thickens (about 3 minutes). Reduce the heat to low and add shrimp. Simmer until the shrimp are opaque and just beginning to turn pink (about 3 minutes). Season with salt and pepper and divide into individual baking dishes. (BA suggests 1¼ cups each).

Final Baking before serving:
5. Use a rimmed baking sheet lined with foil (easy clean up if there are spills). Place the filled baking dishes on the sheet and top each with a round of prepared pastry. Bake until the filling bubbles (about 5-7 minutes)

Lamb & Lentil Soup

Lamb & Lentil Soup
Adapted from 300 Sensational Soups

Hands-on time: 10 minutes
Cooking time: 1 hour
Serves 6

Ingredients:
2 tbsp olive oil
1lb/450g ground lamb
4 cloves garlic
2 stalks celery
2 carrots, peeled
1 onion
1 tbsp curry powder
1 tsp ground cumin
1 tsp salt
¼ - ½ tsp freshly ground black pepper
1 ½ cups dried brown lentils, rinsed (I actually used du Puy lentils, they hold their shape better)
1 (14oz/398ml) can diced fire roasted tomatoes, with juice
7 cups beef broth

Directions:
1. In a Dutch oven, heat oil over medium heat and then sauté the ground lamb, breaking up the pieces with the back of the spoon. Cook until the meat is no longer pink (about 5 minutes).

2. In the meantime, use your food processor to coarsely chop the garlic (drop down the feeding tube with the machine running – do this first), cut the carrots, onion, celery into large chunks before adding to the food processor. Pulse until you like the consistency.

3. Add the chopped vegetables to the lamb in the Dutch oven and sauté until the vegetables are soft and onions are translucent (about 5-7 minutes). Add the curry powder, cumin, salt and pepper and stir for about 1- 2 minutes.
4. Add the lentils, tomatoes with the juice and broth. Bring to a boil and then reduce heat and simmer for about 45 minutes to 1 hour, until the lentils are soft but not mushy. Taste for seasoning and serve with crusty bread.