Ingredients:
1/2 C. Olive oil
1/4 C. Wine vinegar or lemon juice (or an acid of some type)
1 t. Salt
1 T. Fresh parsley, chopped
2 Cloves garlic, chopped
1 T. Fresh rosemary, chopped
1 t. Fresh marjoram or oregano or thyme
Fresh ground black pepper
Procedure:
Combine all of the above ingred.
Let stand in a non-metal container
Notes:
Soak meat in the marinade for several hours, or over night
Meat becomes more tender and or gains flavour
Use fresh herbs of your choise
Other meats can be marinaded
Ingredients:
1 Green cabbage
1/2 C. Rice
1 Lbs. Ground lamb meat
1 Onion
2 C. Tamato sauce
Salt
Fresh ground black pepper
Procedure:
Pull discolored leaves off of the cabbage, remove the core and
pour boiling water into the core to cover the cabbage, Let stand over
low heat until leaves are pliable and will not break when folded,
cool under cold water
Cook rice
Fry lamb and onions, then add the cooked rice and half of the
tomato sauce, season to taste
Pull the leaves off the cabbage and put 2 or 3 tablespoons of the
lamb/rice mixture on each one
Roll a tuck the sides of each leave and place in a cassarole dish
Pour the rest of the sauce on top a bake in a preheated 325°F
oven for aboat 1 hour
Notes:
Serve on a bed of rice
Ground beef can be used instead of lamb
Tomato sauce should be on the thin side
Ingredients:
1 Lbs. Lean lamb, cubed
Stock or water
6 Potatoes, peeled, chopped
1 Onion
2 Carrots, peeled, chopped
1/2 C. New green peas
1 T. Fresh mint, chopped
1 t. Fresh parsley, chopped
Salt
Fresh ground black pepper
Procedure:
In a large sauce pot, place the meat and cover with the stock or
water and simmer until the meat is almost tender, aboat 1 hour
Skim off any fat and add the potato, carrots, peas and more
liquid (if necessary). Simmer until potatoes are cooked
Add herbs and season to taste
Notes:
This stew is not browned
You can thicken the stew slightly if you kike
There should not be too much liquid
Serve hot
Ingredients:
1 Loin of lamb
2 Button mushroom caps
1 Green pepper
1 Red pepper
1 Yellow pepper (or some other color)
1 Purple onion
Marinade
Procedure:
Cut the lamb and veg. into 1 inch cubes
On a 10 inch or longer skewer slide on a mushroom cap, then a
piece of meat and one each of the other veg.
Repeat the above procedure until the skewer is full, putting the
other mushroom cap on the end
Marinade the kabob for a few hours
Notes:
Other types of lamb can be used such as shoulder or leg
Other types of meat can be used such as chicken, beef, seafood,
etc.
Serve on a bed of rice
Pull skewer out before serving
Ingredients:
2 Lamb racks
Marinade, seasoned with fresh rosemary or mint
1/2 C. Brown sauce
1 T. Fresh mint, chopped
Salt
Fresh ground black pepper
Procedure:
Marinade the lamb over night
In a hot Skillet sear both sides of the rack, season
Finish cooking in a preheated 400°F oven until done
In a sauce pot heat the sauce, mint and season. Use this on top
of the lamb when serving
Notes:
French cut the lamb rack
Serve with roast potato and veg.
