Lamb Shanks Stuffed With Barley

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 lamb shanks
• 2 tablespoons butter
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 lb barley

Recipe

• 1 brown shanks in butter; add water and seasonings.
• 2 cover and allow to simmer about an hour or until tender.
• 3 remove meat from broth.
• 4 when cool enough to handle, remove bones.
• 5 cook the barley in lamb broth about two hours, adding water as necessary.
• 6 stuff boned shanks with cooked barley and place in a baking dish.
• 7 add remaining lamb broth (you can thicken it, if desired, to make a gravy)
• 8 heat thoroughly in a 350f oven, about 15-20 minutes.

Lamb Stuffed Zucchini

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 4 zucchini
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/2 lb ground lamb
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup breadcrumbs
• 1 egg

Recipe

• 1 wash the zucchini well and cut the stem off. if using regular long zucchini, slice in half lengthwise. using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. swirl 1t. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.
• 2 preheat oven to 350.
• 3 in a non-stick medium fry pan, saute the onions and garlic in the other t. of olive oil. let them soften but do not brown.
• 4 add the ground lamb and cook until the lamb is mostly cooked through.
• 5 remove from heat.
• 6 stir in the bread crumbs and rosemary, salt and pepper.
• 7 beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.
• 8 spoon the lamb mixture into each zucchini cavity, mounding to fill. any filling that falls around the zucchini will just make nice browned bits to eat.
• 9 cover with foil loosely and bake in oven for 20 minutes.
• 10 remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.

Marinated Lamb Tenderloin W/port Wine And Dried Cranberries

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 3 garlic cloves, minced
• 2 teaspoons ground black pepper, divided
• 2 teaspoons ground thyme, divided
• 3 (1 lb) lamb tenderloin
• 3 cups port wine (tawny or ruby)
• 1 cup heavy cream
• 2 tablespoons shallots, minced
• 1/2 cup dried cranberries
• 1 tablespoon vegetable oil

Recipe

• 1 combine garlic, 1 teaspoon pepper and 1 teaspoon thyme in a small bowl and rub mixture onto the lamb.
• 2 place in a large shallow dish; cover and refrigerate for 6 hours or overnight.
• 3 prepare sauce by pouring the port into a medium saucepan and bring to a boil.
• 4 cook about 25 minutes or until reduced to one cup.
• 5 add the cream, shallots, the remaining 1 teaspoon of pepper and 1 teaspoon of thyme and cook over low heat until sauce begins to thicken. add the cranberries and heat thoroughly. (the sauce can be made up to 24 hours ahead of time and refrigerated, reheat gently.).
• 6 prepare a medium-hot bbq or preheat the broiler.
• 7 pat the meat dry and rub with oil.
• 8 broil or grill about 15-20 minutes, turning so that all sides are browned.
• 9 when meat is done, let stand on a cutting board, loosely covered, for 5-10 minutes.
• 10 slice and serve with the port wine sauce.

Middle-eastern Lamb Pizza

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 1/2 packed teaspoons fresh yeast or 1 1/2 teaspoons active dry yeast
• 2/3 cup warm milk
• 1 large egg
• 2 1/4 cups bread flour
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for the dish
• olive oil
• 1 small onion, chopped
• kosher salt
• 1/2 lb ground lamb
• 2 -3 garlic cloves, minced finely
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon sumac
• 1 cup canned tomato
• 1 teaspoon sugar
• 1 teaspoon dried mint

Recipe

• 1 in the work bowl of a stand mixer fitted with paddle attachment, combine yeast, milk and egg and mix until combined. add flour and mix on low until flour is nearly incorporated. remove paddle and scrape clean. replace paddle with dough hook; mix on medium-high 5-10 minutes, until smooth and elastic. add salt and olive oil after about 2 minutes of mixing.
• 2 coat a large bowl with a little more olive oil. transfer dough to bowl, turning over to coat the surface. cover with plastic wrap and set in a warm place until risen and puffy and about double its original volume, 1 1/2 - 2 hours.
• 3 heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. add onions, sprinkle with salt, reduce heat to medium, and cook until onions are meltingly soft. add lamb, breaking up large chunks with the edge of a spoon, and cook until no longer pink, 4-6 minutes. add garlic, cinnamon, cumin, cloves, pepper and sumac. add tomatoes, sugar, and mint. cover and simmer until thickened. adjust seasoning to taste; it should be really well-spiced, so add more pepper and/or cumin if needed.
• 4 preheat oven (preferably with a pizza stone) to 450°f . coat a 12" pan with more olive oil; stretch the dough to cover the pan. let stand 15 minutes until slightly puffed again. spread the warm filling on top; it should not be too thick a layer. let stand a further 15 minutes. bake in preheated oven 15 minutes, until golden and puffed. if filling appears to be drying out, cover with a piece of oiled parchment paper after 5-7 minutes.

Lamb Shank With Jacob’s Creek Reserve Cabernet Sauvignon

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 lamb shanks
• oil, to fry
• 1 leek
• 4 celery ribs
• 2 carrots, not peeled
• 2 onions, not peeled
• 1 garlic, bulb unpeeled
• 1 bay leaf
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 2 tablespoons red currant jelly
• 150 ml port wine
• 750 ml chicken stock

Recipe

• 1 heat the oil in a casserole dish.
• 2 add the shanks one at a time, seal them on all sides and remove from the dish.
• 3 add the roughly chopped vegetables and cook for 2 minutes.
• 4 add the herbs and put the lamb back in the dish, on top of the vegetables.
• 5 add red currant jelly and stock.
• 6 put the lid on and bake at 150c for at least two and a half hours, but i like to do another hour on top.
• 7 serve the lamb shank with mash potato and vegetables.

Lamb Shank Korma

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 -3 saffron strands
• 1 tablespoon water
• 100 ml oil
• 40 g cashew nuts
• 4 green chilies, chopped
• 2 bay leaves
• 1 tablespoon chopped gingerroot
• 1 tablespoon chopped garlic
• 1 kg lamb shank
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• salt
• 2 teaspoons red chili powder
• 3 tablespoons greek yogurt (or to taste)
• 1/3 teaspoon cardamom powder
• 1 lime, juice of

Recipe

• 1 soak saffron in water for a minimum of 15 minutes. set aside until needed.
• 2 heat half the oil in a saucepan and fry the onions until medium brown.add the cashew nuts and continue to fry until the onions are a deep brown.
• 3 use a spoon to squeeze the oil from the onions and transfer them with the nuts to a blender and puree.
• 4 in the remaining oil sauté the green chilies, bay leaves, ginger, garlic, lamb, coriander, half the garam masala and 1 tsp of salt for 10 minutes, stirring constantly. reduce the heat and add the chili powder and the yogurt; stir and simmer until the yogurt is absorbed.
• 5 add the onion and nut puree and mix well. add the remaining garam masala and the cardamom powder; sauté for a couple of minutes. add 800ml of water and cook over low heat until the meat is tender. before serving stir in the lime juice and the saffron in the water.
• 6 serve with steamed rice. yum -- .

Lamb Tagine With Honey

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 3 lbs lamb shoulder or 3 lbs lamb necks, trimmed of fat and cut into 2 1/2 inch cubes
• 1 teaspoon ground ginger
• 1 teaspoon fresh ground black pepper
• 1 tablespoon ras el hanout spice mix
• 1/4 teaspoon saffron
• 1/2 cup water
• 1/2 cup unsalted butter
• 2 medium onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 cinnamon sticks
• 6 cups chicken stock
• 2 cups dried apricots, roughly chopped or 2 cups raisins
• 1 1/2 cups almonds, whole and blanched
• 3/4 cup honey (preferably dark)
• 1 teaspoon ground cinnamon
• 1 cup carrot, peeled,cut in 1/2 inch thick slices
• 1/2 cup flat leaf parsley, chopped.

Recipe

• 1 in a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
• 2 add the meat and rub in the paste, coating evenly.
• 3 cover and refrigerate overnight.
• 4 in a dutch oven or other heavy, lidded pot, melt the butter over medium heat.
• 5 add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
• 6 add the marinated meat to the pot and then the chicken stock to cover the meat.
• 7 bring the stock to a boil, and skim off any scum that appears.
• 8 reduce the heat to low, cover and simmer, stirring from time to time.
• 9 add water if the pot becomes too dry.
• 10 stew until the meat is tender, about 1 1/2 hours.
• 11 add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
• 12 (if it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) stir in the chopped parsley and transfer to a warmed serving dish.
• 13 serve immediately with couscous, rice or potatoes.