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Lamb
 
Jarrets D'Agneau a La Grecque

4 Lamb, shanks

3 Garlic, cloves, slivered

Salt (to taste) Pepper (to taste) 2 md Onions, sliced

3/4 c Oil, olive, extra virgin

1/2 ts Oregano, dried

1 pn Cinnamon (opt)

 
Le Carre D'Agneau Roti a La Fleur De Thym

2 Lamb, (racks - about 2

-- pounds each), Frenched, -- (reserve blade bones and -- trimmings for Stock) 2 tb Thyme, fresh, chopped OR

1 1/2 ts Thyme, dried

1 tb Oil, vegetable

 
Noisettes D'Agneau

2 ea Lamb, racks

1 md Onion, chopped

1 md Carrot, chopped

2 tb Parsley

2 md Garlic, cloves, chopped

2 ea Rosemary, sprigs OR

1/2 ts Rosemary, dry

1/4 c Wine, white

 
Rack Of Lamb with Herb Sauce

----------------------------------MARINADE---------------------------------- 4 ea Carrots

2 ea Celery, stalks

3 md Onions

2 bn Thyme

10 ea Bay leaves

1 bn Rosemary

1 bn

 
Satay Ii

1 lb Boneless, skinless, chicken

-breast or 1 lb Butterflied large shrimp,

-or 1 lb Beef or lamb strips or

1 lb Fish fillets strips.

-Marinade: 3 Cloves garlic, finely

 
Abgushte Miveh(Dried Fruit Soups)

-JUDI M. PHELPS 1 lb Lean lamb or beef stew meat

1 lb Lamb or beef soup bones

7 c -- water

1 Limu omani (dried lime)

-optional Freshly ground black pepper 2 tb Ghee or

 
Afghani Lamb with Spinach

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Alicha

1 c Onions; sliced

2 tb Corn oil

2 lb Meat with bone; beef, lamb

-or goat, cut in 3 inch -pieces 2 cl Garlic; sliced

1 ts Salt; to taste

1 ea Fresh hot green chili;

 
Ambila Chicken

***FOR SEASONING PASTE*** 2 fresh jalapeņo chilies

15 fresh hot red cherry peppers -- or eight

-- 4-inch-long fresh -- red chilies 2 large stal fresh lemongrass -- or 4 short

1

 
American Style Strata

12 sl Sourdough bread -- or

6 sl Whole-grain bread -- halved

1 3/4 cups Mozzarella or Monterey Jack -- shred

1 1/2 cups Cooked beef, lamb or pork

cut bite-size 1 cup Carrot or

 
Andy Beals' Chili

5 c Beans, canned (drained)

6 c Tomatoes, stewed

2 lb Beef, cut into bite-sized

-pieces and browned -(don't use ground beef) 2 Garlic cloves, chopped

3 md Jalapeno peppers, cut

 
Another Gyros

2 lb Lean ground lamb

2 sl Homemade bread, toasted and

-crumbled 1 ts Allspice, crushed

1 ts Coriander seed, crushed

1 Clove garlic, pressed

1 Onion, grated

1 ts Fresh

 
Apricot Mustard Glazed Leg Of Lamb

1/4 c Apricot jam

2 tb Honey mustard

2 Garlic cloves; chopped

2 tb Soy sauce

2 tb Olive oil

1 ts Dried rosemary

3 lb Lamb leg; butterflied

1/2 c Red wine

1 c Beef

 
Apricot Pillows

1/2 c Sugar

1 Stick butter, softened (4oz)

1 Egg

1/2 ts Almond extract

1 1/2 c Flour

1/2 ts Baking powder

1/8 ts Salt

1/4 c Firmly packed dried apricots

1 tb Honey

 
Apricot Roast Lamb Shoulder

2 lb Lamb shoulder, boneless

8 oz Apricots; dried

3/4 c Chicken stock; hot

Salt Pepper 1/2 t Thyme; dried

1/2 t Ginger; ground

2 ts Cornstarch

Use fresh or frozen lamb

 
Ardshane House Irish Stew

4 lb Middle neck of lamb, cut in

One inch chunks 4 lb Potatoes, peeled

10 sm Onions, sliced

2 oz Pearl barley

2 pt Beef stock

Salt and pepper to taste "That's the basic

 
Ariel's Peppercorn Steak (Or Steak Au Poivre)

1 x 8 to 12 oz New York Sirloin

1/4 c Olive Oil

1/4 c Teriyaki Sauce

2 tb Worcestershire Sauce

Coarsely Crushed Peppercorns Red Wine Cream Cognac 1) Combine olive oil, teriyaki

 
Arkayagan Abour(Meatball Soup)

1/2 lb Lean venison or lamb,

Ground twice 1/2 c Cooked rice, ground wheat

Or bulghour 1/4 c Finely chopped onion

1/4 c Finely chopped parsley

2 cn Condensed chicken broth

 
Armenian Potato Salad with Red Onions and Green Pepper

3 lb Red-skinned potatoes

1 md Red onion, thinly sliced and

-separated into Rings 1 Green pepper, seeded and

-finely chopped 3 tb Minced fresh parsley

Juice of 1/2 lemon 1/3 c

 
Armenian Style Zucchini

2 lb Zucchini, washed and trimmed

1 c Ground lamb shoulder*

1/2 c Raw rice

1 Small onion, chopped fine

1 tb Chopped parsley

1/2 c Stewed tomatoes

Salt Black pepper *Note:

 
Arnaki Se Fillo (Lamb In Fillo)

Karen Mintzias 6 Boneless lamb leg steaks *

Freshly ground black pepper 2 tb Butter or oil

2 md Onions; sliced

1 Garlic clove

12 Fillo sheets

1/2 c Butter; melted

Salt 3

 
Arni Exohiko ("Surprise" Lamb, Country Style )

Karen Mintzias 2 tb Olive oil

8 Loin lamb chops

18 Sheets commercial phyllo

6 tb Butter; hot and melted

2 c Peas; cooked and drained

16 Potato balls; parboiled

16 Cherry

 
Arni Fricasse (Lamb Fricasse)

Karen Mintzias 1 lg Onion; chopped

2 tb Butter

1 kg Lean boneless lamb, cubed

1 c Hot water

2 tb Chopped parsley

1 ts Chopped dill or fennel, opt.

Salt and pepper

 
Arni Kapana (Lamb Stew)

2 1/2 lb lamb -- cut in cubes

1 1/2 lemon

1/2 c butter

2 lb tomatoes -- chopped

2 ts salt

1/4 ts pepper

1 sm cinnamon stick --

: optional) 1 TB sugar -- optional

 
Arni Kapana(Lamb Stew)

2 1/2 pounds lamb -- cut in cubes

1 1/2 lemon

1/2 cup butter

2 pounds tomatoes -- chopped

2 teaspoons salt

1/4 teaspoon pepper

1 small cinnamon stick -- optional)

1

 
Arni Lemonato (Roast Lemon Lamb)

Karen Mintzias 1 Leg of lamb, about 2 kg

3 Garlic cloves

2 Lemons (juice only)

Salt Freshly ground black pepper 1 ts Dried rigani or oregano

2 tb Butter or margarine

1 c Hot

 
Arni Me Araka(Lamb with Peas)

SPALDING 3 pounds Lamb

1/2 pound Butter or margarine

4 Scallions -- chopped

1 1/2 pounds Tomatoes, peeled -- strained OR

1 tablespoon Tomato paste + 2 c. water

1

 
Arni Me Patates Ragu(Lamb and Potatoes Rag

3 pounds Leg of lamb

Salt & pepper to taste 4 tablespoons Butter

1 each Med. onion -- chopped

1 each Carrot -- minced

1 tablespoon Parsley -- chopped

1 pound

 
Arni Souvlaki

-NANCY BERRY (CWBJ78A) 1 Leg lamb;about 4 lb. -- boned

1/2 cup Olive oil

1/2 cup Dry white wine

Juice of 1 lemon 2 teaspoons Dried oregano

20 milliliters Garlic -- crushed

 
Arni Souvlaki (Skewered Lamb)

Karen Mintzias 1 Leg lamb (2 kg), boned

1/2 c Olive oil

1/2 c Dry white wine

1 Lemon (juice only)

2 ts Dried rigani or oregano

2 Garlic cloves; crushed

3 Bay leaves;

 
Arni Tis Katsarolas Me Patates(Potted Lamb

3 pounds Leg of lamb -- boned

4 tablespoons Butter

2 tablespoons Lemon juice

1 1/2 cups Hot water (more as needed)

3 pounds Tiny potatoes

Butter for frying Salt &

 
Aromatic Lamb

1 Leg of lamb (about 4 lbs)

3 lb Potatoes (about 5 oz each)

1 Lemon (may be doubled)

Honey Olive oil Butter Rosemary, thyme & oregano Put the leg of lamb into a large roasting

 
Aush ( Noodles with Pulses, Meat and Yoghurt)

---------------------------------AUSH DOUGH--------------------------------- 2 c Plain flour

1 ts Salt

2/3 c Cold water

Additional flour --------------------------PULSE AND NOODLE

 
Aziza Benchekroun's Five Day Preserved Lemon

1 Recipe below

Wolfert writes: "If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need

 
Baby Lettuce Salad with Tart Raspberry Vinaigrette

2 tb Olive oil

4 tb Raspberry vinegar

2 tb Rich lamb stock

1 ds Black pepper; to taste

1 ts Oregano; chopped

1 ts Chives; chopped

4 c Baby lettuce leaves

Recipe by:

 
Baby Routh's Rosemary Muffins with Goat Cheese

3/4 c Milk

3/4 c Golden raisins

1 tb Chopped fresh rosemary

1/4 c Unsalted butter

1 1/2 c All-purpose flour

1/2 c Sugar

2 ts Baking powder

1/4 ts Salt

1 lg Egg

8

 
Badam Diyea Mangsha (Beef In Rich Cashew Sauce)

4 tb Vegetable oil

3/4 lb Potatoes (not Idaho baking)

-peeled and cut into 2-in -cubes 1 Bay leaf

1 Whole dried red chili

5 Whole cardamom pods

2 Inch cinnamon stick

2

 
Badami Gosht

5 tb Vegetable oil

2 Cinnamon sticks

6 Cloves

1 tb Cardamom seeds

1 lg Onion chopped

2 Garlic cloves ,crushed

1 1/2 Inch fresh ginger,peeled

-and chopped 1 1/2 lb Lean

 
Baeckaoffa (Alsatian Pork, Lamb and Beef)

1/2 lb Pork shoulder

1/2 lb Bonelss lamb shoulder

1 lb Lean chuck

1/2 ts Fresh thyme OR

1/4 ts Dried thyme

1 cl Garlic, minced

1 tb Chopped parsley

1/2 ts Salt, or to

 
Baeckenoffa (Beef, Pork and Lamb Stew)

500 g Boned shin of beef, trimmed

-- weight ( 1 lb 2 oz) 500 g Boned shin of pork, trimmed

-- weight 500 g Boned shoulder of lamb,

-- trimmed weight 7 dl Dry white Alsace wine

 
Baked Beef Curry with Custard Topping(Bobotie)

1 1/2 pounds ground beef, or

lamb 1 cup soft bread crumbs

1 cup milk

1 medium chopped onion

1/4 cup slivered almonds -- chopped

1/4 cup raisins

1 tablespoon lemon

 
Bakers Oven

15 oz Lamb Shoulder

1 Bayleaf

4 Juniper Berries

4 Black Pepper Corns

2 1/8 c White Wine

6 Onions, medium size

8 Potatoes, medium,cooked

3 1/2 oz Butter

3 c Wine,

 
Bamieh Or Okra Stew

2 lb Okra, fresh

2 ea Onions, lg, chopped

2 ea Garlic cloves

4 tb Butter or oil

2 lb Lamb, beef or veal, cubed

1/2 lb Tomatoes, ripe, sliced

1 tb Tomato paste

Salt

 
Banzai Peanut Sauce

2 tb Melted butter or peanut oil

3 ea Jalapeno, serrano or Thai

1 x Peppers, seeded and minced

2 ea Clove garlic, minced

1/2 c Coconut milk

2 tb Unsalted smooth peanut butte

 
Barbacoa Mexicana (Barbecue From Mexico City)

1 Lamb, cut into pieces *

Maguey leaves Ingredients for Barbecue -Consomme * backbone, legs, shoulders, ribs, and head To further explore the international links of various cuisines,

 
Barbecued Butterflied Leg Of Lamb with Mint

1 Leg of lamb (5-6 lb)*

3/4 c Balsamic vinegar

1/3 c Mint jelly

1/3 c Minced fresh mint leaves

Fresh mint sprigs (opt) Salt Pepper sm Pocket bread** * - boned and trimmed of

 
Barbecued Butterflied Leg Of Lamb with Mint and

1 Leg of lamb (5-6 lb)*

3/4 c Balsamic vinegar

1/3 c Mint jelly

1/3 c Minced fresh mint leaves

Fresh mint sprigs (opt) Salt Pepper Small pocket bread** * - boned and trimmed of

 
Barbecued Butterflied Leg Of Lamb with Mint and Pocket Bread

1 Leg of lamb (5-6 lb)*

3/4 c Balsamic vinegar

1/3 c Mint jelly

1/3 c Minced fresh mint leaves

Fresh mint sprigs (opt) Salt Pepper Small pocket bread** * - boned and trimmed of

 
Barbecued Lamb (Nz)

1 1/2 lb Lean lamb

2 Cloves Garlic

2 ts Sugar

2 tb Soya sauce

1 ts Salt

1. Cut the lamb into thin slices

2. Mix together the remaining ingredients. Coat all pieces of

 
Barbecued Lamb Chops

----------------------------------BARB DAY---------------------------------- 6 Loin lamb chops; 1" thick

1/4 ts Bouquet Garni for Lamb

1/4 c Butter; melted

1/2 c Dry white wine

 
Barbecued Lamb On Skewers

2 lb Stewing lamb, cut in

1 1/4" cubes

4 tb Fresh lemon juice

3 Cloves garlic, minced

1 tb Hot chili oil (or

1/2 ts Cayenne and

1 tb Salad oil)

1/4 ts Salt

1 pn

 
Barley Pudding with Lamb

6 c Water

2 ts Salt

2 lb Boneless lamb, cut into

Serving chunks 3 Cloves garlic, crushed

1 c Barley

2 tb Olive oil

1>. Place the water, salt, lamb and garlic in a

 
Basic Lamb Balti

4 Portions pre-cooked lamb

4 Cloves garlic, chopped

8 oz Onion, chopped

3 tb Ghee

4 tb Balti masala paste

8 fl Stock

1 tb Garam masala

2 tb Chopped fresh coriander

 
Basic Mustard and Variations

Jim Vorheis 1/4 c Dry mustard

1/4 c White wine vinegar

1/3 c Dry white wine

1 ts Sugar

1/2 ts Salt

3 Egg yolks

Lime Mustard: 3/4 ts Grated lime peel

1 1/2 ts Lime

 
Basil Stuffed Lamb Roast

Ingredients
3/4cuponion, chopped
 
Basque Lamb Stew

-----BASIC STEW----- 1 1/2 pounds Boneless lamb shoulder

1 cup Stock

3/4 cup Onions -- chopped

1/2 tablespoon Garlic cloves -- crushed

-----THIS VARIATION----- 6 medium

 
Bay Of Fundy Salmon with Black Bean Sauce

4 Salmon steaks or fillets

Mayonnaise to brush on fish -----------------------------------SAUCE----------------------------------- 1 bn Scallions

2 tb Olive oil with lemon essence

 
Bbq Pork Lo Mein

2 tb Sesame oil

2 tb Vegetable oil

1 ts Ginger; finely chopped

2 c Bok choy; cut into 1/2-inch

-pieces 1 1/2 c Bean sprout

8 oz Chinese bbq pork

1/2 c Chicken broth

2

 
Bbq Pork Lo Mein Dxdg05a

2 TB Sesame oil

2 TB Vegtable oil

1 ts Ginger -- finely chopped

2 c Bok choy -- cut into 1/2"

: pie 1 1/2 c Bean sprout

8 oz Chinese bbq pork

1/2 c Chicken broth

2 TB

 
Bea's Unstuffed Cabbage

1 Onion diced (1 cup)

2 lb Head green cabbage,dice

8 oz Tomato sauce

28 oz Can peeled tomatoes & juice

1 c Water

1/2 c Honey

1/4 c Lemon juice

1/3 c Raisins

1

 
Beaumont Inn Burgoo

1 lb Mixed cooked meats (beef;

- lamb, pork, chicken, - game, etc 1/2 ga Chicken stock

1/2 ga Beef stock

1 oz Worcestershire sauce

1 c Tomatoes; diced

1 lg Onion; diced

1

 
Beef Souvlaki with Tzatziki Sauce (Kebabs)

2 lb Beef or lamb cut into 1"

-cubes (I use lamb) 12 Cherry tomatoes or tomato

-wedges 1 ts Black pepper

1 ts Oregano

2 Cloves garlic, finely

-minced 6 tb Olive oil

2 md

 
Beef Stew with Cranberries

2 tb Safflower oil

2 tb Unsalted butter

2 lb Stewing beef

-=OR=- Lamb or pork - cut into 1-in cubes 3/4 ts Salt

Freshly ground pepper 2 lg Garlic cloves; peeled

2 md Onions;

 
Beef Tenderloin with Spring Vegetables

2 cups beef stock -- or canned broth

1 cup chicken stock -- or canned low-salt

-- broth 4 small carrots -- peeled halved

-- lengthwise 16 green beans -- trimmed

1 red bell

 
Birria

-------------------------------ONE DAY AHEAD------------------------------- 2 Lamb shanks

1 Veal breast

1 Lamb breast

3 lb Loin of pork, rib or

-shoulder end 2 tb Salt

6

 
Black Pepper and Herb Crusted Rack Of Lamb

4 Lamb racks; defrosted

1 1/2 t Olive oil

1 Garlic clove, minced

1 tb Black pepper; coarse crushed

1 tb Chervil; minced, fresh

1/2 t Rosemary; dried

1/2 t Coarse salt

 
Bo Peeps A Crock

1 lb 2-3 lb veal/lamb breast

2 tb Chicken bullion mix (or 1 qt

Water to 1 qt (or broth) 1 ts Nutmeg

1 ts Ginger, powdered

16 ea Cloves, whole

1 ea Medium/large carrot,

 
Bobotie (Lamb Meatloaf)

2 sl White bread

Milk 2 Onions, thinly sliced

1 Apple, peeled and diced

2 tb Butter

1 lb Ground lamb

2 tb Sugar

2 tb Cider vinegar

1/4 t Salt

1/4 t Black pepper

 
Bobotie(Lamb Meatloaf)

2 slices White bread

Milk 2 Onions -- thinly sliced

1 Apple -- peeled and diced

2 tablespoons Butter

1 pound Ground lamb

2 tablespoons Sugar

2 tablespoons Cider

 
Braised Lamb Shanks

2 tb Olive oil

4 Lamb shanks, about 12 oz ea.

1 md Onion; finely diced

2 md Carrots; finely diced

2 Celery stalks; thinly sliced

1 tb Finely minced garlic

1 1/2 c Dry red

 
Braised Lamb Shanks a La Emeril Aka Osso Bucco Emeril

2 pounds lamb shanks, cut -- 1 1/2 inch sections

Salt and pepper Oil for sauteing Flour for dredging 1 cup sliced onions

1 cup sliced fennel bulbs

1 tablespoon chopped garlic

 
Braised Lamb Shanks with Roasted Garlic and White Beans

1 c Dried Cannellini, great

- Northern or navy beans 1 lg Head garlic

1 tb Olive oil

4 Lamb shanks, trimmed of fat

- and membrane (1 pound) 2 sm Carrots, peeled and diced

1

 
Braised Lamb Shanks with Roasted Garlicand White Beans

1 c Dried Cannellini, great

- Northern or navy beans 1 lg Head garlic

1 tb Olive oil

4 Lamb shanks, trimmed of fat

- and membrane (1 pound) 2 sm Carrots, peeled and diced

 
Braised Lamb Shanks~

8 Small Or 4 Med. Lamb Shanks

45 Milliliters Olive Oil

50 Grams Tomato Puree

2 Carrots -- Sliced

125 Grams Canned Tomatoes -- Chopped

350 Milliliters Red Wine

350

 
Braised Lamb with Fruits and Nuts

Text Only This Indian dish is anything but understated. It piles flavour upon flavour to stunning effect and would overwhelm milk-fed lamb. Amazingly, for something so sumptuous, it is

 
Braised Lamb with Fruits and Nuts

Text Only This Indian dish is anything but understated. It piles flavour upon flavour to stunning effect and would overwhelm milk-fed lamb. Amazingly, for something so sumptuous, it is

 
Braised Lamb's Liver Henderson.

1 lb Lamb's liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine

1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt

Ground Black Pepper to taste 1

 
Brochettes Of Lamb

2 lb Boneless leg of lamb,

- cut into large cubes 2 Onions; cut into squares

1 tb Chopped fresh rosemary

1 tb Chopped fresh tarragon

1 tb Chopped fresh parsley

Salt, pepper

 
Broiled Lamb Chops with Mustard Honey Glaze

1/4 c Dijon Mustard

1/4 c Honey

1 ea Garlic clove, minced

1/4 ts Ground Ginger

4 ea Large Lamb shoulder chops

Mix together first 5 ingredients. Trim excess fat from chops;

 
Bruce Aidell's Bourbon Mustard Glaze

1/4 c Brown sugar

2 tb Low-sulfur Molasses

1/4 c Bourbon

1/4 c Soy sauce

2 ts Worcestershire Sauce

1/4 c Dijon or Creole Mustard

1/2 ts Black pepper

Note: Use this

 
Bulgur with Buried Treasure

1 lb Lamb stewing meat, cubed

1/4 c Butter

12 sm Onions (walnut-sized)

2 1/2 c Water

1/2 c Dried garbanzos, soaked

-overnight 2 c Bulgur, coarse grade

1 1/2 ts Salt

 
Butterflied Leg Of Lamb with Rosemary

3/4 Cup dry red wine

1/2 Cup extra-virgin olive oil

1/3 Cup coarse-grained mustard

1/4 Cup red wine vinegar

4 Tablespoons fresh rosemary leaves

2 Tablespoons drained

 
Butterfly Lamb with Rosemary

6 lb Leg of lamb, boned

2 ts Black pepper, ground

1/4 c Olive oil

1 Bay leaf

1 tb Lemon juice

1 tb Rosemary dried

1. Place the lamb in a shallow pan.

2. Combine the

 
Cabbage and Lamb Stew

2 tablespoons olive oil

2 cups julienned yellow onions

2 pounds white cabbage, -- shredded

2 pounds red cabbage, -- shredded

1 pound lamb sausage link, -- cut into 1-inch

 
Cajun Lamb Curry

1 1/2 ts Ground turmeric

1 1/4 ts White pepper

1 t Ground fenugreek, Optional

1 t Ground ginger

1 t Ground red cayenne pepper

3/4 ts Ground coriander

1/2 ts Ground

 
Cajun Lamb with Rice

1 Boneless lamb sirloin

-roast (approx. 2 lbs) 2 T Cooking oil

1 sm Onion, chopped

1 Red bell pepper,

-diced 1 Green bell pepper,

-diced 1 lb Tomatoes, sliced,

-in puree

 
Caldereta

Stephen Ceideburg 2 lb Lamb, beef or goat, cut into

-1 1/2-inch cubes 3 tb Distilled white vinegar

1 1/4 ts Salt

Freshly ground black pepper 4 tb Olive oil

3 Whole dried hot

 
Caraway Lamb Hotpot

1 1/2 kg Stewing lamb or mutton

1 1/2 tb Margarine or butter

4 tb Flour seasoned with s & p

3 lg Onions, peeled and sliced

8 Potatoes, sliced thickly

2 1/2 c Warm beef

 
Carnero En Adobe Tangy Braised Lamb Shanks

2 Ancho chilies

1 c Boiling water

2 tb Vegetable oil

4 Lamb shanks

2 md White onions, halved

1/3 c Raisins

2 tb Piloncillo, Mexican hard

-sauce 4 c Garlic, minced

 
Cassoulet

1 lb White navy beans

1 sm Duck

- cut into 8 serving pieces 1/2 lb Pork stew meat

1/2 lb Lamb stew meat

2 md Onions; diced

1/4 lb Slab of bacon

- cut into 3/4-in cubes 2

 
Cawl Mamgu (Leek Soup)

4 Leeks; medium sized, washed,

-trimmed & cut in small -cubes 2 Onions, large; peeled

3 Carrots; peeled & sliced in

-small cubes 2 Parsnips; peeled & sliced in

 
Cevapcici(Che Vap Che Chi) (Cevaps For Short)

1 Lb. lean ground beef

1/2 Lb. ground lamb

1/2 Lb. ground pork

4 finely minced garlic cloves -- (4 to 7)

1 Tsp. salt

1 Tsp. baking soda

2 Tsp. cracked or freshly

 
Cevapcici(Yugoslavian Sausages)

1 lb ground lamb

1 lb ground veal

1 lb ground pork

1 large yellow onion, peeled and grated

3 cloves garlic -- peeled and crushed

3 tbsp hot Hungarian paprika, or

sweet

 
Chaamp Masala (Lamb Chops Masala)

3 In piece of fresh ginger

Peeled and coarsely chopped 3 tb Peeled and coarsely chopped

Garlic 6 8 lamb chops from the ribs,

Remove all extra fat 8 fl Oz grated or finely chopped

 
Chef Kimos' Rack Of Lamb

1 Rack of lamb;

Garlic; cloves, sliced Salt & pepper Oil Sauce 2 tb Butter

1/2 c Mint jelly

2 tb Vinegar; i use wine vinegar

1 tb Dry mustard

Hi again. This recipe was

 
Chicken Breasts w/ Sour Cream

8 Bnls,sknls, chicken breast

16 sl Bacon

3 pk 3 oz., smoked sliced beef

1 cn Cream of mushroom soup

2 c Sour cream

1. Roll each breast in 1 slice bacon. ( More may be

 
Chicken Or Lamb Biryani

--------------------------------FOR THE MEAT-------------------------------- 2 1/2 lb Lamb or chicken

1 ts Coriander powder

1/2 ts Ground cloves

1 ts Cumin powder

1/4 ts Black

 
Chicken Peri Peri Sauce

1/4 c Fresh lime juice

2 tb Cider vinegar

1/2 ts Paprika

1/4 ts Angostura bitters

1 ts Hot pepper sauce, or to

-taste 1 Dried hot red chili

1 Fresh chili (such as

 
Chicken Pilaf Atzem (Epirus Style)

Karen Mintzias 1 Frying chicken (2-1/2 lbs)*

4 tb Butter or vegetable oil

1 lg Onion; diced

Salt & freshly ground pepper 1 Cinnamon stick (optional)

1/2 c Tomato sauce

1

 
Chicken Tortellini In a Sweet Onion Lambrusco

: Red Onion Marmalade: 2 md red onions, -- chopped into

1/4 -inch dice

2 c Lambrusco wine, or other

: light bodied fruity red : wine 1 c orange juice

2 TB sugar

: Filling: 2

 
Chili Burgers

1 lb Ground beef

1 md Ripe tomato, seeded and cut

-into 1/4" dice 1/2 c Pitted black olives, chopped

1 t Finely minced garlic

1/2 t Dijon-style mustard

1 tb Chili powder

 
Chili with Lamb and Black Beans

1 3/4 c Black beans, sorted and rins

2 qt Water, or more as needed

2 lb Lamb bones

4 ea Thyme sprigs

4 ea Parsley sprigs

1 ea Bay leaf

3 ea Garlic clove, crushed

6 T

 
Chinese Chili with Peppers

3/4 lb Ground lamb

1 tb Dark soy sauce

1 tb Dry sherry

1 tb Hoisin sauce

1 Green bell pepper

1 Red bell pepper

1 Yellow bell pepper

1 sm Yellow on1on

2 tb

 
Chutney Pepper Steak

4 6-oz. beef fillet *

2 tb Unsalted butter

1/4 c Major Grey's Mango Chutney

2 ts Cracked black pepper

3 oz Armagnac

* center cut, about 1 1/4-inches thick In a large

 
Classic White Stock

---------- exported from cookworks for meal-master, v7.0

title: classic white stock categories: professional, sauce, soup servings: 32

12 lb chicken bones

12 qt water

2 c onion

 
Colonial Goose

5 lb Lamb leg

--------------------------------FOR STUFFING-------------------------------- 4 oz Dried apricots

4 oz Fresh white breadcrumbs

1 oz Butter

1 tb Clear honey

2 oz

 
Cossack Braised Lamb]

3 1/16 lb Lamb shoulder cubed 1/2"

2 ea Onion, chopped

1 T Tarragon

1/2 T Paprika

2 ea Garlic cloves minced

2 t Salt

1/2 c Beef stock

1 c Yogurt, plain

2 ea Apples,

 
Cottage Broth

-JUDI M. PHELPS

---------------------------STOCK--------------------------- 2 Lamb shanks (about 3 lbs)

7 c ;water

1 Onion studded with 4 cloves

2 Bay leaves

2 ts Salt

4

 
Country Cork Irish Stew

8 ea Samll lamb chops, thawed

1 ea Salt and pepper

1 tb Vegetable oil

1 x Parsley, bay leaves

1 x Peppercorns, thyme, rosemary

1 lb Potatoes, 3 to 4 medium

2 c Finely

 
County Cork Irish Stew

8 Samll lamb chops, thawed

1 Salt and pepper

1 Medium onion, chopped

1 Large leek white thin

-sliced 1 tb Vegetable oil

Parsley, bay leaves Peppercorns, thyme, rosemary 1 lb

 
Cous Cous with Lamb

------------------------------------LAMB------------------------------------ 1 1/2 lb Lean Lamb, cut in 1/" chunks

5 Garlic Cloves, peeled

1 Piece of Fresh Ginger, cut

-into the

 
Couscous

2/3 c Dried chickpeas

3 tb Olive oil

2 lb Lean, boneless lamb shoulder

1/2 c Chopped white onions

5 c Boiling water

3 tb Fresh lemon juice

1/2 c Ripe tomatoes

1/2 ts

 
Couscous Beidaoui

2 tablespoons olive oil

3 pounds lamb shanks -- or lamb shoulder

4 medium onions -- thinly sliced

16 ounces canned whole tomatoes

20 sprigs parsley -- washed & tied with

 
Create Your Own Casserole

---------------PROTEIN -USE 1 1/2 TO 2 CUPS--------------- Canned ham, chopped Cooked chicken/turkey,chop Canned luncheon meat Cooked beef, veal, lamb or -pork Hard cooked eggs

 
Crock Pot Stuffed Cabbage

Ingredients
12eachcabbage leaves,
 
Crockpot Cabbage Rolls

Ingredients
12eachcabbage leaves
 
Crockpot Curried Beef

Ingredients
2poundlean beef round,
 
Crockpot Curry

Ingredients
2poundbeef round steak or
 
Crockpot Irish Stew

Ingredients
2poundlamb, boneless,
 
Crown Roast Of Lamb

1 Crown roast of lamb

-(2 or more ribs per person, - depending on size) ----------------------------------OPTIONAL---------------------------------- 3 Garlic cloves

- peeled &

 
Crown Roast Of Lamb with Corn Bread Stuffing

1 4-5 lb crown roast of lamb,

Shaped & tied, w/bone tips Frenched & trimmings ground 1/2 c Butter or margarine

1/2 c Finely chopped onion

3/4 c Finely chopped celery

1

 
Crown Roast Of Pork with Sausage and Herb Stu

1 Crown roast of pork with

-16 chops, about 6 lb Salt & freshly ground pepp SAUSAGE & HERB STUFFING 1/4 c Unsalted butter

1 lg Yellow onion -- minced

1 lg Celery stalk

 
Crusty Lamb Con Ajo

3 Extra-large bulbs of fresh

Garlic (approx 6 oz.) 1/4 c Minced fresh parsley

1/4 c Oil

Leg of lamb Separate garlic into cloves and remove skins. Place garlic, parsley and oil in

 
Crusty Roast Lamb (Uaineoil Faoi Chrusta) (Irish)

1 Shoulder of lamb, 4 lb

1 c Fresh breadcrumbs

Pinch mixed herbs 2 tb Butter, soft

1 1/2 lb Potatoes, peeled, sliced

1 Lg onion, diced

1 Lg cooking apple*

10 oz Chicken

 
Cucumber Yogurt Sauce Indian

3/4 lb Cucumber (coarsely grated)

3/4 ts Whole cumin seeds

2 ts Hot green chilis

-(seeded & chopped) 1 c Plain yogurt

1 ts Vegetable oil

1/2 ts Garlic (finely chopped)

 
Curried Beef

Ingredients
3poundbeef, round steak,
 
Curried Lamb

1/3 c Dried onion

1/4 c Warm water

3 tb Vegetable oil

2 tb Ground coriander

1 1/2 ts Ground cumin

1 tb Ground cardamom

1 ts Ground ginger

1 ts Turmeric

1/2 ts

 
Curried Lamb Chops

8 Lamb chops, preferably from

-the rack, about 2 lbs Salt and freshly ground -pepper to taste 1 tb Curry powder

1 tb Peanut oil

1 tb Butter

2 tb Finely chopped shallots

1/3

 
Curried Lamb Chops (Sfc)

8 Lamb chops, preferably from

-the rack, about 2 lbs Salt and freshly ground -pepper to taste 1 tb Curry powder

1 tb Peanut oil

1 tb Butter

2 tb Finely chopped shallots

1/3

 
Curried Lamb Shanks In Wine

4 tb Oil

4 Lamb shanks

4 tb Flour

1 1/2 ts Curry powder

1 c Water

1 c Dry white wine

Salt, garlic salt and pepper 1 Onion slice thinly

I cook lamb occasionally in my

 
Curried Mayonnaise Spread

1/4 c Mayonnaise

1 ts Mild Indian curry powder.

Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables.

 
Curried Stuffed Acorn Squash

3 Acorn squash (about 1 pound

-each) 1 c Apple juice

1 cn (14-1/2 ounces) Swansons

- Beef Broth 1/3 c Sliced celery

1/4 c Chutney

2 tb Butter or margarine

2 ts Curry

 
Curry Garlic Dip

1 pt Mayonnaise

3 tb Chili sauce

1 tb Curry powder

1 tb Garlic powder

1/4 ts Salt

1/4 ts Pepper

1 tb Grated onion

1 tb Worcestershire sauce

A mayonnaise base is

 
Dagwood Italiano

1 Bell pepper, red

1 Bell pepper, green

1 1/2 ts Olive oil, divided

1 ts Rosemary, fresh choped

Or 1/4 ts Dried crushed

1 Garlic, clove, minced

1 tb Red wine or broth

 
Daps Centurionis

--------------------------ROMULAN LAMB AND LENTILS-------------------------- 1 6 to 7 lb leg of lamb

Flour 1 Onion; cut into chunks

Salt and pepper 2 tb Cooking oil

1 c Onion;

 
Deep Dish Meat Pie

pastry for single crust pie 1 cup potato -- chopped

1/2 cup onion -- chopped

3 tablespoons butter or margarine

1/3 cup all-purpose flour

1/2 teaspoon dried thyme, savory or

 
Dent Knees Chicken Fried Steak

-----WALDINE VAN GEFFEN VGHC42A----- 4 Cubed steaks

Corn oil Season salt 2 tablespoons Or 3 Lambrusco's red wine -- or

juice 2 cups Bisquick

1/4 pound Butter or margarine --

 
Deviled Rack Of Lamb

2 racks of lamb

(2-2 1/2 lbs each, 7-8 chops per rack) 2 tablespoons vegetable oil

4 teaspoons coarse-grained mustard

1 teaspoon dried rosemary -- crushed

1/2 teaspoon

 
Dhana Ghosht

1 1/2 lb Stewing lamb, trimmed

-of fat and diced 2 c Yogurt (full-fat),

-natural 6 Garlic cloves, crushed

4 ts Coriander, ground

2 Lila murcha, (fresh

-green chili peppers),

 
Diabetic Gyros

2 lb Ground beef or lamb or both

4 Green onion; finely chopped

1 c Garlic; minced

1 ts Oregano

1/4 ts Cumin

1/4 ts Parsley

1 ts Salt

1/4 ts Pepper; freshly ground

8

 
Dijon Pork Chops

Ingredients
4eachpork, chops, lean,
 
Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables)

1/2 lb Long grained rice

1/2 c Olive oil

1 c Water

1 lg Tomato

1 md Onion

Few sprigs dill & parsley 1 oz Pine nuts (pignoli)

1 ts Sugar (more to taste)

1 pn Thyme

 
Dolmas with Lamb

1 lb Ground lamb

1 c Olive oil

3 tb Olive oil

1 c Finely chopped yellow onion

3 Finely chopped green onions

-(incl tops) 1/4 c Minced fresh parsley

2 tb Minced fresh mint

 
Domates Yemistes ( Stuffed Tomatoes )

12 Firm, ripe tomatoes

Salt Granulated sugar 3 tb Olive oil or butter

1 md Onion; finely chopped

2 Garlic cloves; chopped

1/4 c Chopped fresh parsley

1/2 lb Lean lamb or

 
Dr. Digit's Beef Or Lamb Curry

2 tb Butter and 1 tb oil

1 1/2 lb Beef or lamb, 1 1/2" cubes

2 Onions, large, chopped

2 Unpeeled cooking apples

Cored and chopped 2 tb Curry powder

4 tb Flour

2 c Beef

 
Easter Greek Lamb

5 pounds leg of lamb -- boneless

1 cup olive oil

1/2 cup red wine vinegar

2 tablespoons garlic -- minced

1/2 cup parsley -- chopped

1/2 cup dill -- chopped

4

 
Easter Lamb

G. Granaroli XBRG76A if you like Salt and plenty of fresh 1 Bulb fresh fennel (anise)

ground pepper 4 tablespoon Chopped garlic or more

Get a leg of lamb and ask the butcher to

 
Easy Lamb Creole Gumbo

2 tb Vegetable oil

2 lb Lamb riblets

4 c Chicken broth

1/2 c Chopped parsley

2 ts Salt

1 ea Bay leaf

1 pk Frozen sliced okra(10oz)

1 x Flour

2 cn Stewed

 
Easy Lamb Creole Gumbo From Tony Burke

2 tb Vegetable oil

Flour 2 lb Lamb riblets

2 cn Stewed tomatoes(16oz)

4 c Chicken broth

1 c White wine

1/2 c Chopped parsley

1/2 Lemon,sliced/seeded

2 ts Salt

1 ts

 
Eggplant, Lamb and Rice Casserole

2 lb Eggplants

1/2 lb Ground Lamb -- lean

2 ts Olive Oil

2 ea Onions -- chopped

1 ea Red Bell Pepper -- seeded

And chopped 2 Cloves Garlic -- minced

14 1/2 oz

 
Fall Lamb And Vegetable Stew

Ingredients
2poundlamb, stew meat
 
Farmhouse Vegetable Soup(English)

2 lb Potatoes

1 lb Carrots

1 lb Onions

1 Leek

2 Sticks of celery

2 oz Butter

1 pt Lamb stock

Bouquet garni Salt and pepper

Peel and coarsely chop the carrots,

 
Festive Lamb Chops

4 Lamb chops, thick

4 Swiss cheese slices

1 Onion, sliced

Use twice the amount of rib or loin chops in place of thick ones. Broil chops until brown, turn and broil on other side.

 
Fiery Chili Soup

2 tablespoons cooking oil

2 pounds boned lamb -- cut into 2" cubes

5 dried juniper berries -- crushed

1/4 teaspoon freshly ground black pepper

2 yellow onions

5 green

 
Fig Pickles For Gourmets

20 California dried figs

1 1/2 c Cider vinegar

1 c Water

2 ts Pickling spices

3/4 c Sugar

1 ts Dried herbs (see chart)

To suit the dish with which pickles are to be

 
Fillet Of Lamb with Herbs and Garlic

450 g lamb neck fillet

1 tsp dried thyme

1 tsp dried rosemary

2 cloves garlic -- thinly sliced

2 tbsp olive oil

salt and freshly ground black pepper

1. Cut each piece

 
Firinda Pilav (Rice Pie)

2 c Fresh squeezed tomato juice

1 c Lamb or beef broth

1/4 c Butter

Salt 1 c Long-grain rice

1 cn Green peas, drained (8.5 oz)

1 cn Sliced carrots, drained

-(8 oz) 1 pk

 
Firinda Pilav(Rice Pie)

2 c Fresh squeezed tomato juice

1 c Lamb or beef broth

1/4 c Butter

Salt 1 c Long-grain rice

1 cn Green peas, drained (8.5 oz)

1 cn Sliced carrots, drained

-(8 oz) 1

 
Flash Cooked Lamb with Leeks

2 lb Boneless leg of lamb, shank

-portion 2 1/2 tb Soy sauce

2 tb Rice wine or sake

1 1/2 ts Sugar

2 ts Minced ginger root

1 tb Cornstarch

Stir-fry sauce 5 tb Corn or

 
Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn

1 1/2 lb Loin lamb

3 oz Onions

4 oz Drippings

1 oz Mushroom trimmings

4 oz Breadcrumbs

2 oz Laverbread

12 oz Shortcrust pastry

Seasoning Chopped parsley 1/2 x 1/2 Gill

 
Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn Welsh

1 1/2 lb Loin lamb

3 oz Onions

4 oz Drippings

1 oz Mushroom trimmings

4 oz Breadcrumbs

2 oz Laverbread

12 oz Shortcrust pastry

Seasoning Chopped parsley 1/2 x 1/2 Gill

 
Forfar Bridies (Irish)

12 oz Lean ground lamb or

-ground beef 1 md Onion, chopped

3/4 ts Worcestershire sauce

Salt, freshly ground pepper 2 tb Beef broth or stock

Pastry for double-crust pie 1 Egg

 
Forshmak

1/2 lb Ground beef

1/2 lb Ground lamb

6 oz Salted herring

1/2 c Sour cream

3 ea Eggs seperated

4 T Butter

1 ea Onion lg. chopped

3 ea Potatos peeled & boiled

 
Frank Khachi's Mind Altering Ice Cream Sauce

1/4 c Butter

2 c Seedless green grapes

- split in halves 2 Hot chiles; minced

-habaneros, jalapenos or -serranos 3 tb Rum

1 tb Honey

1/4 ts Vanilla

1 ds Ground nutmeg

 
French Onion Lamb Au Jus

Ingredients
1eachlamb, leg, rolled
 
Fresh Morels with Apples and Butter Noodles

6 tablespoons butter

1 pound fresh morels -- sliced if large

1/2 cup minced shallots

3 granny smith apples -- cored and

-- julienned with -- skin attached 1 chipolte pepper

 
FRIED RICE

Ingredients
2cuprice,
 
Fruit Curry

2 c Long grain brown rice

4 c Water

1 ts Sea salt

2 Onions, chopped

1 ts Sea Salt

4 tb Safflower oil

1 Zucchini, sliced in rounds

1 c Eggplant, cubed

3 Green

 
Gascony Lamb Casserole

2 1/2 lb Lamb cut into 1in chunks

8 oz Pork belly cut into 1in

- chunks 6 oz Dried cannellini beans

1 Olive ciabatta

2 Spanish onions

24 Cloves garlic

Olive oil 2 50g

 
German Lamb In Sour Cream

2 lb Lean, boneless lamb -- cut int

1 lg Onion chopped

1 1/2 c Beef broth

2 tb Vegetable oil

1 t Tarragon vinegar

1/2 c Flour -- (plus 2 tbsp.)

2 ts Salt

2 tb Water

 
Glazed Rack Of Lamb For Two

1 ea Lamb rack (1 1/2 lb), French

1 x Salt

1 x Pepper

1 t Dried mustard

1/4 c Soy sauce

1/4 c Honey

1/4 t Dried ginger

1 ea Clove garlic, crushed

1/4 c Dry sherry,

 
Glazed Roast Lamb with Rhubarb Salsa

------------------------------------LAMB------------------------------------ 1 Leg of lamb (4-6 lbs) Boned

-and rolled 3 tb Honey

1 ts Garlic salt

1/4 ts Ground pepper

2 tb Red

 
Gnocchi Allo Safferano

Ingredients
1poundflour, semolina
 
Golden State Chutney

2 c Chopped Calif. dried figs

1 Apple; peeled & diced

1 Lemon; sliced paper-thin

1/2 c Brown sugar

1/2 c Molasses

1/2 c Vinegar

1/2 ts Ground cloves

1/2 ts Ground

 
Granny's Broth (Cawl Marngu) Welsh

2 lb Best end of neck Welsh lamb

1 Small swede (Turnip)

1/2 lb Carrots

1 lb Potatoes

2 Large leeks

1 oz Parsley

1/2 oz Flour

Salt and pepper Put the meat into the

 
Grecian Skillet Rib Eyes

5 1/2 teaspoons garlic powder

1 1/2 teaspoons dried basil -- crushed

5 1/2 teaspoons dried oregano -- crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 pounds steak -- rib

 
Greek Burgers

1 lb Extra-lean ground beef;

1 cl Garlic; minced

2 tb Fresh lemon juice;

1 ts Dried oregano leaves;

1/4 ts Ground cumin;

1/4 ts Ground pepper;

1 md Size plum tomato;

2

 
Greek Gyro

Ingredients
2poundlean, boneless lamb
 
Greek Isle Bread For Bread Machine

--------------------------------REGULAR LOAF-------------------------------- 1/2 c Water

2 c White bread flour

3 tb Yogurt (plain)

2 ts Dry milk

1 tb Sugar

1 ts Salt

2 ts

 
Greek Lamb Stew

1/4 c All-purpose flour

Salt Black pepper 3 lb Lamb; cut into 2" cubes

1/4 c Olive oil

1 Bay leaf

1/4 ts Ground thyme

1/4 ts Dried rosemary

1 Cl Garlic

2 c Chicken

 
Greek Meatballs with Egg and Lemon Sauce

1 1/2 lb Ground lamb or beef

1 md Onion, minced

1 Clove garlic, minced

1/3 c Uncooked rice

2 tb Minced parsley

1 ts Dried basil or mint

1 ts Dried oregano

Salt and

 
Greek Pasticio

1 pk Pasta; cooked al dente

-(454 gms) 1 lb Ground beef or lamb

2 Onions; chopped

3 Cloves garlic; chopped

1 cn Whole tomatoes; chopped

-and liquid drained 1 ts Oregano

1

 
Greek Style Moussaka

3 md Eggplants

1/2 c Vegetable oil

3 lg Onions; chopped fine

2 lb Ground lamb; (or beef)

3 tb Tomato paste

1/2 c Red wine

1/2 c Chopped parsley

1/4 ts Ground cinnamon

 
Greek Tomato Sauce

3 tb Olive oil

2 ts Oregano

1 Onion; chopped

1 c Red wine

1 Clove garlic; chopped

8 oz Can tomatoes

5 Very ripe tomatoes

(coarsely chopped) 2 tb Parsley; chopped

1

 
Green Beans and Onions

12 sm Pearl Onions, peeled

1 lb Green beans

1/4 ts Salt

2 tb Olive oil

1 Clove garlic, chopped

1/2 ts Salt

1/8 ts Pepper

1. Put onions in a small amount of boiling

 
Green Chile Stew

3 lb Lamb; Boneless Shoulder

1 c Onion; Chopped, 1 Large

3 ea Cloves Garlic;Finely Chopped

1/4 c Vegetable Oil

2 c Chicken Broth

1 t Salt

1 t Juniper Berries;Crushed, Dry

 
Green Chili Stew

3 lb Lamb; Boneless Shoulder

1 c Onion; Chopped, 1 Large

3 ea Cloves Garlic;Finely Chopped

1/4 c Vegetable Oil

2 c Chicken Broth

1 t Salt

1 t Juniper Berries;Crushed, Dr

 
Gulai Kambing (Spiced Lamb)

1 3/4 lb Lamb, fresh

2 ea Onion

3 ea Thai chile

1 x Ginger, fresh; 3/4" knob

1 x Lemon grass root, 1/2" knob

1 ea Lemon grass, stem

2 ea Garlic clove

8 ea Macadamia

 
Guvec Or Turlu Vegetable Casserole

2 Long eggplants; -OR-

1 md -Oval eggplant

Salt 4 sm Zucchini

3 sm Sweet green peppers

250 g Okra; optional

250 g Green beans

4 sm Tomatoes, ripe, peeled

1/2 c Olive

 
Gyro

Ingredients
1poundpork, ground
 
Gyro Sandwiches

Karen Mintzias --------------------------------GYRO PATTIES-------------------------------- 1 1/4 lb Lean ground beef

1 1/4 lb Lean ground lamb

1/4 c Oregano

1 1/2 tb Onion powder

 
Gyros

2 lb Lean lamb, ground

2 Bread slices;toasted,crushed

1 ts Allspice; pounded (?)

1 ts Coriander; crushed

1 Garlic clove; crushed

1 Onion; grated

1 ts Chopped fresh savory

 
Gyros (Doners, Yeros)

2 lb Lean lamb, ground

2 Bread slices;toasted,crushed

1 ts Allspice; pounded (?)

1 ts Coriander; crushed

1 Garlic clove; crushed

1 Onion; grated

1 ts Chopped fresh savory

 
Gyros (Meat) *** (Dpbf70b)

1 1/2 lb Shoulder lamb*

1 lb Beef chuck*

1/4 c Dehydrated onions

1/3 c Water

1 tb Salt

1 ts Sugar

2 ts Oregano

2 ts Black pepper; coarsely groun

1 ts Cumin

1 ts

 
Haggis #3

1 Sheep's stomach, thoroughly

-cleaned The liver, heart, and lights -(lungs) of the sheep 1 lb Beef suet

2 lg Onions

2 tb Salt

1 ts Freshly ground black pepper

1/2 ts

 
Hammelsuppe (Mutton Soup)

600 g Mutton

1 ts Salt

1 Onion

1/2 Celariac (celery root)

1 Leek

1 Carrot

3 md Carrots

4 ts Fine farina

1 Egg yolk

2 ts Cream or milk

Serves four. Potato

 
Hammin Di Pesach (Lamb, Meatballs and Spinach For Passover)

1 Chicken breast (2 halves)

-ground 4 ts Olive oil

1 Egg; slightly beaten

2 tb Matza meal*

8 c Chicken broth

-salt -freshly ground black pepper 1 ds Nutmeg

2 1/2 lb

 
Haricot Mutton (Nz)

1 lb Neck and breast of mutton

1 sm Turnip

2 Sticks Celery

1 Onion

1 tb Tomato sauce (ketchup)

1 sm Carrot

1 tb Flour

1 tb Drippings

1 pt Stock

Method: 1. Cut

 
Harira

1/3 c Flour

1/2 c Chick peas

1/2 lb Lean lamb or beef diced

2 Large onions, chopped

1/4 ts Saffron

2 tb Paprika

1 Soup bones

1 tb Butter

2 tb Salt

1/2 ts Pepper

 
Harvest Broth Cawl Cynhaeaf

1 kg Welsh neck of lamb

200 g Peas

200 g Broad beans

1 md Carrot

1 Onion

1 sm Turnip

1 sm Cauliflower

5 Sprigs of parsley

1 1/2 l Water

Salt and pepper Remove as

 
Hebridean Scotch Broth

1 1/2 lb Neck of mutton *

3 pt Water

1 ts Salt

3 oz Barley

1 oz Onion

1 Piece Swedish turnip (5 oz)

1 lg Carrot

1 sl White cabbage (1/2")

1 lg Leek

Black pepper

 
Herb and Spice Butter

8 tb Unsalted butter softened

2 tb Fresh rosemary, chopped

1 tb Fresh tarragon, chopped

1 tb Fresh chives, chopped

1 tb Curry powder

1. Beat the softened butter until

 
Herb and Spice Butter

8 tb Unsalted butter softened

2 tb Fresh rosemary, chopped

1 tb Fresh tarragon, chopped

1 tb Fresh chives, chopped

1 tb Curry powder

1. Beat the softened butter until

 
Herb Crusted Lamb Chops

4 Loin lamb chops; 1" thick

1 tb Whole cumin seeds

3 Garlic cloves; minced

1 tb Lemon rind; grated

1 tb Lemon juice

2 tb Orange juice

1/4 c Chopped lemon basil or

1/3

 
Herb Crusted Rack Of Lamb with Roasted

For the herb crust: 1/2 cup Italian parsley

1/4 cup chives

2 tablespoons rosemary

2 tablespoons sage

2 tablespoons savory

2 tablespoons thyme

2 tablespoons garlic

 
Herbed Rack Of Lamb

2 Racks of lamb, trimmed of

-fat 2 tb Dijon mustard

2 tb Soy sauce

2 lg Cloves garlic, crushed

1 t Dried rosemary

1/2 ts Ground ginger

1 t Dried thyme

1 t Ground

 
Herbed Roast Leg Of Lamb

2 1/2 pounds plum tomatoes -- sliced thick

10 ounces mushrooms -- quartered

1 red bell pepper -- chopped

1 yellow onion -- halved, with the

-- skin left on 2 shallots --

 
Herbed Roast Leg Of Lamb with Roast Onionsand

1/3 c Mustard, Dijon

1 lg Garlic clove -- chopped

1 tb Rosemary, fresh, finely

-chopped 1 tb Thyme, fresh -- finely

-chopped 1 1/2 tb Soy sauce

1/4 c Wine, dry white

4

 
Homemade Haggis

INGREDIENTS: 1 lb Boneless lamb shoulder or

-breast, cut into Pieces, or use ground lamb 1/2 lb Lamb liver, cut into pieces

1/2 c Water

1 sm Onion, coarsely chopped

1 lg Egg

 
Honey Orange Lamb

1/4 c Soy sauce

3/4 c Pinot noir (Burgundy)

1/4 c Orange juice

-(juice of 1 orange) 2 T Lemon juice (juice

-of 1 lemon) 2 T Honey

1 t Mustard, dry

1 c Tomato puree

 
Honky Tonk Shepherd's Pie

-------------------------------POTATO TOPPING------------------------------- 4 lg Yukon Gold Potatoes, peeled

1/4 c Whipping cream

2 tb Butter

2 Egg yolks

Generous pinch nutmeg

 
Hulba (Fenugreek Paste)

1/4 c Ground hulba (fenugreek)

1 c -Cold water

2 Hot chilis (more if desired)

Salt 1 Tomato; peeled and chopped

1/4 c Chopped onion

-OR- spring onion 2 Garlic cloves;

 
Indian Keema with Ginger

2 tb Vegetable oil

2/3 c Finely chopped onions

4 ts Minced garlic

1 1/2 tb Finely chopped ginger

2 Hot green chiles, seeded and

-chopped 1 lb Lean ground lamb, or beef

 
Iowa Chop with Apricot Pecan Stuffing

Posted by Stewart Hopper STUFFING MIXTURE: 8 ounces Dried apricots

1/3 cup Brandy

2/3 cup Hot water

1/2 cup Onion -- minced

1/2 pound Unsalted butter

12 ounces Broken

 
Irish Clear Lamb Stew

2 1/2 lb Lamb: "neck chops"

4 ea Medium-sized onions

4 ea Medium-sized carrots

1 x Salt and pepper

1 T Lamb fat

1 T Butter

2 1/2 c Stock or water

1 T Chopped parsley

 
Irish Lamb Stew

1 ea Boneless leg of lamb

3 T Oil

2 ea Medium onions, chopped

1 ea Clove of garlic, minced

2 T Flour

2 c Beef stock

1 t Salt

1 x Black peper to taste

1/4 t Rosemary

 
Irish Lambpot

2 sm Onions, cut into rings

3 md Carrots,cubed

2 Turnips,cubed

2 Celery Stalks,cut in rings

1 Cabbage,small,cut up

29 oz Lamb Shoulder,cut into 3 cm

Big pieces Salt

 
Irish Stew

2 tb Oil

4 lg Onion cut in wedges

5 lg Carrots cut in thick slices

2 Rib celery sliced

1 1/2 lb Round steak or lamb

6 lg Potatoes

1 c Water

Salt and pepper to taste

 
Irish Stew #2

------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * * 2 lb Lamb, cut in

 
Irish Stew (1) [Ballymaloe]

3 lb Lamb neck chops

4 Med-sized onions

1 Lamb fat or beef dripping

1 Salt and pepper

1 tb Chopped parsley

4 Med-sized carrots

1 tb Butter

4 Potatoes

2 1/2 c Stock

 
Irish Stew (2) [Biddy Whyte Lennon]

1 1/2 lb Stewing lamb or mutton

2 x Large onions

3 lb Potatoes

1 x Large bunch fresh parsley

2 T Chopped fresh thyme

1 x Water

1 x Salt and fresh black pepper

Peel the

 
Irish Stew (3) [Theodora Fitzgibbon]

3 lb Lamb chops from the neck

2 lb Potatoes

1 lb Onions, sliced

1 T Parsley, chopped

1 x Pinch thyme

1 x Salt and pepper

10 fl Stock

Trim the meat of bone, fat and

 
Irish Stew By James Beard, Chef and Cooking Tea

3 lb Lamb -- rib or shoulder

chops 6 md Potatoes -- peeled; sliced

3 ts Parsley -- chopped & mixed w/

1 1/2 ts Thyme -- dried (mix

w/parsley) 3 lg Onions -- peeled;

 
Irish Stew By James Beard, Chef and Cooking Teacher

3 lb Lamb; rib or shoulder chops

6 md Potatoes; peeled; sliced

3 ts Parsley; chopped & mixed w/

1 1/2 ts Thyme; dried (mix w/parsley)

3 lg Onions; peeled; sliced

2 c

 
Italian Braised Lamb and Potatoes

5 tb Olive oil 3 Garlic cloves crushed

1 kg Lamb, lean boneless from the 1 Capsicum red, cut

into strip - shoulder cut into 4cm pcs 250 ml Lamb or beef stock 2 Brown onions 500 g

 
Italian Style Lamb Chops

8 Lamb rib chops,1" thick

1 c Dry red wine

1/4 c Chopped onion

3 tb Soy sauce

2 tb Lemon juice

1 tb Sugar

2 ts Dried oregano leaves

2 ts Dried thyme leaves

3 tb

 
Iwitma Palaaw (Garbanzo Pilaf)

1/2 lb Garbanzos (dried)

5 c Rice

3/4 c Oil

3/4 lb Lamb (leg meat cubed)

2 lg Onions (sliced)

2 1/4 c Carrots (peel & dice)

Salt & Pepper 1 ts Cumin (ground)

1

 
Iwitma Palaaw(Garbanzo Pilaf)

1/2 lb Garbanzos (dried)

5 c Rice

3/4 c Oil

3/4 lb Lamb (leg meat cubed)

2 lg Onions (sliced)

2 1/4 c Carrots (peel & dice)

Salt & Pepper 1 t Cumin (ground)

 
Jamaican Fruit Lamb Chops

8 Medium lamb chops, trimmed

1 cn Sliced peaches or apricots

- Del Monte Lite (16oz can) 2 ts Instant coffee crystals

2 tb Chopped parsley

Dash pepper In a large skillet brown

 
James Beard's Lamb Shanks with Beans

2 c Dried beans

3 lg Onions

3 Cloves

1 Bay leaf

11 Garlic cloves

1 tb Salt

1/4 c Unsalted butter

6 tb Olive oil

6 Lamb shanks, meaty

1/4 ts Rosemary, crumbled

 
Japanese Lamb For Crockpot

Ingredients
2poundlamb
 
Japanese Skewered Lamb

2 lb Lean boneless lamb

1/4 c Soy sauce

1 tb Honey

2 tb Vinegar

2 tb Sherry

2 Garlic cloves

1/4 ts Ground ginger

1 1/2 c Bouillon

Before cooking: Cut the lamb into

 
Japanese Skewered Lamb (Low Cal)

2 lb Lean boneless lamb

1/4 c Soy sauce

1 T Honey

2 T Vinegar

2 T Sherry

2 ea Garlic cloves

1/4 t Ground ginger

1 1/2 c Bouillon

Before cooking: Cut the lamb into

 
Jolly Jumbuck In a Tuckerbag

500 g Lamb loin

4 Cutlet bones

2 Mint leaves

1 Sprig each of rosemary,

Marjoram and parsley 1/2 Onion peeled

1 Egg

Salt and pepper to taste 4 Sheets puff pastry

400 ml

 
Kadin Budu (Ladies' Thighs' Croquettes)

750 g Finely ground lean lamb

-OR- finely ground lean beef 1 c Boiled rice

1 md Onion; finely chopped

1/2 c Crumbled beyaz peynir

-(feta cheese) 1/4 c Finely chopped parsley

 
Kadin Budu(Ladies' Thighs' Croquettes)

750 g Finely ground lean lamb

-OR- finely ground lean beef 1 c Boiled rice

1 md Onion -- finely chopped

1/2 c Crumbled beyaz peynir

-(feta cheese) 1/4 c Finely chopped

 
Kahlua Kabobs

3 lb Beef or lamb;cut into 1-inch

- strips or cubes 3/4 c Chunky peanut butter

1 oz Kahlua

1 Clove garlic

3/4 c Chicken stock or broth

1/4 ts Horseradish

Skewer the meat.

 
Kashmiri Meatballs (Kashmiri Koftas)

2 lb Ground lamb

1 Piece fresh ginger, about

-1 1/2 inches long and 1 -inch thick, peeled and -finely grated 1 T Ground cumin seeds

1 T Ground coriander seeds

1/4 t Ground

 
Kashmiri Rogan Josh

1 T Whole fennel seeds

3 1/4 c Plain yoghurt

6 T Vegetable oil

1 3/4" stick of cinnamon

1/2 t Whole cloves

2 1/2 t Salt

1 pn Asafetida

3 lb Cubed lamb

4 t Paprika

 
Kazakh Lamb Dumplings

3/4 lb Lamb finely ground

2 T Salt

1 ea Egg

1 qt Peanut oil

3 T Butter

1/4 c Parsley chopped fine

2 T Cilantro chopped fine

1 ea Garlic clove minced

3 T Cold boiled

 
Kazakh Rice

1 1/2 c Rice

1/3 c Slivered almonds

2 ea Garlic cloves minced

1 ea Med. onion chopped

1/2 c Chopped dates pitted

1/3 c Chopped prunes pitted

3 ea Dried apricots chopped

 
Keema Mattar

1/2 c Ghi

3 md Onions, finely chopped

1 1" thick piece of ginger

-peeled & minced 5 Garlic clove; peeled/minced

6 Whole cloves

1/2 ts Cinnamon

1 tb Powdered coriander

 
Kerry's Meat Pie

-----------------------------------PASTRY----------------------------------- 1/4 lb Butter

3/4 c Flour, white

3/4 c Flour, self-raising

Water, ice cold

 
Kheema

1 lb Lamb, trimmed of fat and

-diced small 1 Onion chopped

2 Inch stick of cinnamon

6 ct Pods

6 Cloves

1 1/2 ts Chopped garlic

2 ts Chopped ginger

pn Of turmeric 2

 
Kibbee (Lamb and Bulgur)

--------------------------------NUT STUFFING-------------------------------- 1/2 c Coarsely ground lamb

1/3 c Pine nuts

1/8 ts Salt

Pepper 1 tb Butter or margarine

 
Kibbee Bissaneeyeh Lamb w/Wheat, Baked w/Stuffing

----------------------------------STUFFING---------------------------------- 2 tb Olive oil

1 lb Coarsely ground lamb

2 tb Pine nuts

1 lg Onion; finely chopped

Salt to taste

 
Kibbee(Lamb and Bulgur)

-----NUT STUFFING----- 1/2 c Coarsely ground lamb

1/3 c Pine nuts

1/8 ts Salt

Pepper 1 tb Butter or margarine

-----LAMB----- 1/3 c Bulgur

1 lb Ground lean lamb

1/4 c

 
Kibbeh Bissanieh (Baked Lamb and Wheat)

1 lb Bulgur,(cracked wheat)

Finely crushed 2 lb Ground lean lamb

1/3 c Grated onion

2 ts Salt

1/2 ts Black pepper

1/4 ts Cinnamon

Water FILLING: 2/3 c Chopped onion

4

 
Kibbi Neeyee

2 c Cracked Wheat

2 lb Ground Lamb or Beef

2 lg Onions

2 ts Salt

1 ts Black Pepper

1 ts Ground Cinnamon

Wash wheat several times in cold water. Allow wheat to stand in

 
Kibbi Neeyee (Basic Kibbi)

2 c Cracked Wheat

2 lb Ground Lamb or Beef

2 lg Onions

2 ts Salt

1 ts Black Pepper

1 ts Ground Cinnamon

Wash wheat several times in cold water. Allow wheat to stand in

 
Kokoretsi Tis Souvlas ( Skewered Variety Meats )

250 g Lamb sweetbreads

Water 1 1/2 Lemons

500 g Lamb hearts

2 Lamb kidneys

----------------------------------MARINADE---------------------------------- 1 sm Onion; grated

2

 
Kokoretsi Tis Souvlas( Skewered Variety Meats )

250 g Lamb sweetbreads

Water 1 1/2 Lemons

500 g Lamb hearts

2 Lamb kidneys

-----MARINADE----- 1 sm Onion -- grated

2 Lemons (juice only)

1/2 c Olive oil

3 Bay

 
Korma

Ingredients
1 1/2poundpoultry, or
 
Korma Sabzee

1 1/2 lb Lean stewing beef or lamb

1/2 c Oil

1 lg Onion; finely chopped

2 Garlic cloves; crushed

1 1/2 c Water

Salt Freshly ground black pepper 1/4 ts Hot chili pepper (or

 
Kreatopita Therini (Summery Meat Pie)

Karen Mintzias 4 Scallions; chopped

3 tb Butter or oil

1 lb Veal, beef or lamb (ground)

4 sm Zucchini; scrubbed, cubed

1 sm Eggplant; cubed

1 c Canned tomatoes; drained

 
Kuzu Tas Kebabi (Stewed Lamb)

1 Leg of lamb (4 lb)

1/4 c Butter

1 lg White onion, chopped

1 cn Whole peeled tomates (14 oz)

1 Green pepper, diced

1 Sweet red pepper, diced

1 Sweet yellow pepper, diced

 
La Famiglia Scampi Principessa

16 lg Shrimp

1 1/2 c Dry white wine

6 oz Aqvavit or vodka

-Yogurt Sauce (recipe -follows) Rinse, clean and butterfly shrimp, leaving tails intact. Poach shrimp in white wine,

 
Lamb and Cabbage Casserole

4 Lamb chops*

1/2 c All-purpose flour

1 lb White cabbage; cored, and

Thinly sliced 2 tb Butter

1/2 c Hot water

3 tb Whole black peppercorns

*Thin round-bone shoulder

 
Lamb and Mushroom Korma

3 tb Corn oil

1 lg Onion, coarsely chopped

1 Piece ginger root, peeled,

-chopped (1.5") 2 Garlic cloves, crushed

1 ts Ground cumin

1 ts Ground coriander

4 Cardamom pods,

 
Lamb and Pear Tagine.

2 lg Onions, peeled & sliced

1 kg Lean lamb, leg or shoulder

-cut into 4cm cubes. 4 Pears, peeled cored & cut

-into 4cm chunks 1/2 c Sultanas

1/2 c Silvered almonds

 
Lamb and Spinach Pocket Sandwiches

1 1/4 lb Ground lean lamb

1/2 c Chopped onion

2 tb Soy sauce

2 tb Prepared mustard

1/2 ts Celery seed

1/2 ts Dill seed

2 tb Minced parsley

2 Hard cooked eggs,thinly

 
Lamb and Apple Casserole

2 lb Middle neck of lamb

8 oz Peeled onion

1 lg Cooking apple

1 lb Potatoes

1 oz Seedless raisins

1/2 ts Mixed herbs

Salt and pepper; to taste 2 ts Marmite

1/2 pt Hot

 
Lamb and Apple Pie

2 lb Stewing lamb cut into 1-inch

Cubes 2 tb Margerine or butter

2 tb Olive oil

2 md Onions, sliced

6 oz Fresh mushrooms, quartered

(2 cups) 1 1/2 c Apple cider

1 tb

 
Lamb and Artichoke Chili

1/2 Recipe chili base

-(See RECIPE)- 1 Lemon

4 lg Artichokes

1 lb Boneless lamb shoulder

- cut into 1/2-in strips 2 tb Finely minced garlic

1/4 c Fresh lime juice

1 c

 
Lamb and Fennel Salad with Hazelnut Dressing

4 Garlic cloves; minced

1 ts Salt

2 sl Firm white bread; crusts off

-- soaked in hot water and -- squeezed dry 1 c Hazelnuts; toasted & skinned

1/3 c Fresh lemon juice

 
Lamb and Pear Tagine

2 lg Onions, peeled & sliced

1 kg Lean lamb, leg or shoulder

-cut into 4cm cubes. 4 Pears, peeled cored & cut

-into 4cm chunks 1/2 c Sultanas

1/2 c Silvered almonds

 
Lamb and Pine Nut Stir Fry

4 oz Boneless Lamb

1/3 c Water

1 T Oyster Sauce *

1 1/2 t Cornstarch

1 t Grated Gingerroot

1/2 t Instant Chicken Bouillon

1 1/2 c Bok Choy, Cut In 1" Pieces

1/2 c

 
Lamb and Pine Nut Stir Fry Microwave

4 oz Boneless Lamb

1/3 c Water

1 tb Oyster Sauce *

1 1/2 ts Cornstarch

1 ts Grated Gingerroot

1/2 ts Instant Chicken Bouillon

1 1/2 c Bok Choy, Cut In 1" Pieces

1/2 c

 
Lamb And Tomato Bread Lachmanjan

Ingredients
  ---DOUGH---
 
Lamb and Tomato Casserole

4 3/8 pounds lamb shoulder

1/4 cup butter

1/4 cup flour

1 teaspoon Majoram

8 ounces tomatoes (can)

1 large onion

2 tablespoons oil

1/2 cup beef stock

salt and

 
Lamb and White Bean Stew

3 lb Boneless lamb stew meat

6 tb Olive oil

1 c Diced onions

1 Carrot, peeled and sliced

1 tb Minced garlic

1 cn (28 oz) crushed tomatoes,

1/2 ts Thyme

1/2 ts Rosemary

 
Lamb Baked in Paper

Ingredients