Recipe#12125
Title: Lamb 01
Newsgroups: rec.food.recipesFrom: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Subject: Lamb
Message-ID: <9308260852.AA12101@unidui.uni-duisburg.de>
Date: Thu, 26 Aug 93 10:52:16 +0200
Lamb
CONTENTS:---------
Fettuccine With Lamb And Pistachios (Richard Dabrowski)
Gyros (Suzanne Mills)
Lamb Rib Recipe (Mary Branscombe)
Marinated Souvlakia (Suzanne Mills)
Tajine (Hans van der Hof)
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From: rdabrowski@galaxy.gov.bc.ca (Richard Dabrowski)
FETTUCCINE WITH LAMB AND PISTACHIOS
===================================
Ingredients:
------------
3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup olive oil
1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips
1.5 tsp fresh rosemary, finely chopped
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp white pepper
1/3 cup sweet butter, melted
1 lb fettuccine, cooked al dente
1/2 cup shelled natural pistashio nuts, coarsely chopped
Instructions:
-------------
Saute garlic and onions in heated olive oil in large, deep skillet just
until soft, about 2 min. Add lamb and cook over medium-high heat just
until cooked through, about 5 min. Add rosemary, nutmeg, salt, and
pepper and cook 2minutes, stirring.
Reduce heat and pour in butter. Add drained fettuccine and toss well.
Before serving, top each portion with chopped pistashios. Makes four
servings.
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From: GE.SPM@forsythe.stanford.edu (Suzanne Mills)
Source: Vilma Liacouras Chantiles' _The Food of Greece_
GYROS (pronounced sort of like 'yeeros')
=====
(Serves 6 or 7)
Ingredients:
------------
2 lb lean ground lamb
2 slices homemade bread, toasted and crushed
1 tsp allspice, pounded (ground)
1 tsp coriander, crushed
1 clove garlic, crushed
1 onion, grated
1 tsp fresh savory, chopped
Salt and freshly ground pepper (to taste)
3 slices bacon
6 to 8 Middle Eastern breads, or any substitute bread or roll
2 tomatoes, chopped or sliced thin and seasoned with vinegar and
olive oil
1 cup fresh parsley, chopped
1 cup plain yogurt (I would probably strain the yogurt)
Instructions:
-------------
In a large bowl, combine the above ingredients up to and including the
salt and pepper, and knead thoroughly. Mixture should be spicy but not
too herby, and hold its shape. Break into 5 sections, each the size of
a navel orange, then break each section into 6 balls. Knead and flatten
slightly to a thickness of about 3/4 inch.
Cut the bacon slices into widths equal to the meatballs and place a
slice on each one. Continue shaping the balls, keeping the slices of
bacon between them. Slip a cane skewer through the centers and roll
gently with the palms to smooth the edges (you will need 5 or 6 skewers
total, depending on their size). Cover and refrigerate overnight.
(Note: I interpret the above instructions as resulting in the meat
skewered something like so:
--O)O)O)O)O)-- where 'O'=meatball and ')'=bacon slice
To cook, set on a broiler tray or grill and cook over/under moderate
heat, turning every 5 minutes. The surface will be crusty and the
inside cooked within 25 minutes.
To serve, put out the pitta, meat, tomatoes, parsley and yogurt in
separate dishes. Let guests open the bread or rolls and stuff them with
meat and garnishings to their taste.
(To strain yogurt, put in cheesecloth and put in a colander or hang
it over the sink. It will give off a lot of liquid in an hour or
even less.)
From: maryb@cix.compulink.co.uk (Mary Branscombe)
LAMB RIB RECIPE
===============
I normaly use this on a butterfly-boned leg of lab (cut along the bone
on the flat side and remove the leg bone) but I tried it on a side of
lamb, about 6 ribs, last week and it worked well.
Marinade for lamb:
------------------
olive oil
lemon juice
garlic - sliced or crushed
lots of black pepper
ground bay leaves (lots and lots)
Instructions:
-------------
Smear the lamb thoroughly with the marinade and leave to settle for a
while. Heat your grill to very hot and then grill the lamb for 6-8
minutes on one side, 4-6 minutes on the other, until nicely browned and
sizzling. Warning - this is messy and spits a bit so watch out! Baste
with any extra marinade when you turn the lamb.
If your grill is in the oven, you can just turn it off and leave to cook
in the excess heat for 20 minutes (this results in pink and perfectly
cooked lamb on a leg, crispy brown lamb on ribs). If not, heat the oven
to 200 degrees C, put the lamb in and turn off the heat. Again, leave
for 20 minutes.
Wrap the lamb in foil and leave to rest for another 5-10 minutes while
you get salad and potatoes and spinach and tomatoes and bread ready to
serve, then carve - leg goes across the grain in chunks, ribs along the
bone.
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From: GE.SPM@forsythe.stanford.edu (Suzanne Mills)
Source: _Rebetikoi Mezedes kai Lihoudies_ (_Rebetes' Snacks and
Delicacies_) by Haralambos Georgiou
MARINATED SOUVLAKIA
===================
Ingredients:
------------
1 kilo (ca 2 1/4 lb) tender meat (pork, veal, beef or
lamb, or boned chicken or innards or fish fillet)
75 g (2-3 oz) onion, sliced
30 g (1 oz) carrot, sliced
30 g (1 oz) celery
2-4 cloves of garlic, crushed
1 pinch thyme
1 pinch rosemary
1 pinch coriander
4 pinches rigani (Greek wild oregano), or regular oregano
2 pinches cloves
4 pinches black pepper
1 bay leaf
a little chopped parsley
zest of 1/2 lemon
2-4 dessertsp (a little smaller than a teaspoon) salt
juice of 1-2 lemons
75 g (2 tblsp or so) oil (olive oil)
125 g (ca. 1/2 cup) white wine or water
Instructions:
-------------
Cut the meat into small cubes. In a bowl, preferably earthenware, mix
the marinade ingredients well and add the meat, mix again, cover and
leave to marinate for 24 to 48 hours. (He doesn't say to refrigerate
but I would certainly do so. For the curious, the recipe actually calls
for marinating in a _kioupi_ or earthenware storage jar rather than a
bowl. This would probably keep the ingredients cooler.) When ready to
cook, thread the meat on 18 to 24 skewers. Grill over embers of vine
branches (!). Serve hot.
Note:
-----
Rebetes is difficult to translate. Suffice to say that it denotes
persons with a lifestyle that includes enjoying the drinking of ouzo and
eating of accompanying hors d'oeuvres. For more information, refer to
_The Road to Rebetika_ by Gail Holst.
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From: seld1020@vm1.sara.nl (Hans van der Hof)
TAJINE
======
Ingredients:
------------
some olive oil
some butter
500 g of chopped lamb ( no bones)
1 onion
1 piece of fresh ginger root ( about 2,5 x 2,5 cm )
1 piece of cinnamon (about 5 cm )
a touch of saffron ( just for the colour )
200 g of dried fruits (pick any combination you like, tutti-frutti
always works fine combined with French dried prumes)
25 g of sesame seed
salt and freshly grinded black pepper to taste
Instructions:
-------------
Fry meat, onion and seasoning until the meat turns brown (you can either
squeeze the ginger in a garlic-squeezer or something, or you can smash
it and add the whole thing).
Put meat and onion in a North-african cooking-pot (forgot its name, but
an ordinary stewpot will do just as fine).
Add water to a level that just covers the meat, put the lid on the pot,
and stew for about 1 hour.
Add dried fruits, and stew for another 30 minutes.
Roast sesame seed in a grill or dry frying pan till it's brown.
Remove the cinnamon and cover the dish with the roasted sesame seed.
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