Lamb Puffs

March 13th, 2012 § 0 comments § permalink

Ingredients

Olive oil
1 shallot, chopped superfine
2 cloves garlic, chopped superfine
¾ pound ground lamb
1 teaspoon salt
2 tablespoons ros al hanout mixture
¼ cup fresh mint
¼ cup fresh cilantro
¼ cup fresh parsley
1 sheet puff pastry
1 egg, beaten

Directions

Sauté garlic and shallots. Add the lamb and cook until browned. Add fresh herbs still well and take off heat.

Unwrap the pastry rolls on a lightly floured surface and, using a sharp knife, slice them into 8 pieces each. Brush the pastry with egg. Place a spoonful of the lamb and fold over into a triangle, seal the sides well, refrigerate for about 30 minutes. Preheat oven to 425°, bake for 15-20 minutes or until golden brown. Serve with harissa sauce.

Lamb Kefta with Herbed Yogurt and Pomegranates

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Pita Bread
¼ cup fresh pomegranate seeds

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

Directions

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spiced are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in 375°F oven for approximately 30 minutes, rolling a few times to make sure they are browned on all sides.
To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.
Serve meatballs in pita with yogurt and garnished with pomegranate seeds.

Spiced Mini Lamb Burgers with Lemon Aioli

December 16th, 2011 § 0 comments § permalink

Serves 4

Lemon Aioli

Ingredients

1 raw extra-large egg yolk
½ tablespoon Dijon mustard
Juice of 1 lemon
1½ cups lemon zest
1 teaspoon chopped thyme
Salt to taste
Freshly ground pepper

Directions

In a food processor fitted with the metal blade, combine the egg yolks, mustard and process until smooth.
Add the lemon juice and pulse to combine. With the motor running, slowly drizzle in the oil until a thick, creamy emulsion forms.
Add the lemon zest and thyme and pulse to combine. Season to taste with salt and pepper.

Lamb Burgers

Ingredients

1½ pounds ground lamb
½ small onion, minced (¼ cup)
1 tablespoon ground cumin
1 teaspoon coriander
4-5 whole peppercorns
½ habañero or jalapeño pepper, seeded
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
1 tablespoon garlic, chopped
1 teaspoon of fresh ginger, grated
1 teaspoon cayenne pepper
1 teaspoon white wine vinegar
Kosher salt, to taste
Mini hamburger buns

Directions

Preheat oven to 400°F.
In a small sauté pan toast cumin, coriander and peppercorns over low heat till spices are fragrant, approximately 5-7 minutes.
Add spices to a spice blender and grind to fine powder.
Add lamb, ground spices, chopped habaño, mint, cilantro, garlic, ginger, cayenne, white wine vinegar, and salt.
Gently use hands to combine mixture. Take care not to overowork the meat.
Shape the meat mixture into 16 patties about 2¼ inch in diameter and ½ inch thick. Refrigerate the patties, covered, about 1 hour.
Place the mini burgers on a nonstick baking sheet and bake about 7-10 minutes, or until evenly and well browned.
Serve burgers with aioli on bun.

©Recipe by Palak Patel

Slow Roasted Madras Leg of Lamb

September 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
1 4-5 pound leg of lamb trimmed, bone in
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Take out the onion mixture and set aside. Place a bit more oil in the pan and season the leg of lamb with salt, pepper and the curry mix, making sure it is evenly coated. Add the leg of lamb to the Dutch oven and brown on all sides. Remove leg of lamb from pan. Add back the onion mixture and mix well. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Place the leg of lamb back in the pan and place in a preheated oven (450°F) covered for 15 minutes. Turn the heat down to 350°F and stir and place back in the oven. Remove every fifteen minutes to stir and turn the leg over. Roast for a total of about 1½-2 hours or until the meat is tender and falling off the bone. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Tandoori Spiced Baby Lamb Chops with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 baby lamb chops, French cut, trimmed of fat and about ½ inch thick
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the baby lamb chops at room temperature with salt and pepper. Rub a little bit of the tandoori spice mixture over each side of the lamb chops and let them sit at least 5-8 minutes. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in the remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the lamb chops coating evenly. Let stand for about 1 hour and up to 3 hours. Cook on a very hot grill until slightly charred and cooked medium rare, about 1-2 minutes on each side. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced baby lamb chops, chicken or whatever you desire!

Tandoori Spice Mix

Makes about 1.5 ounces of mix

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Herbed Lamb Kabobs with Garlicy Mint Yogurt

April 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)

DIRECTIONS

Mix the lamb, the fat and the garlic and onion in a large bowl very well, and refrigerate for about 2 hours. Add the spices and herbs before putting through the grinder and mix well. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. After the meat is ground add the red wine vinegar and the oil and mix thoroughly. Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, olive oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shapes patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1½ cups

INGREDIENTS

2 cloves garlic, chopped fine
¼ of a red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

DIRECTIONS

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)

Directions

Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

Directions

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt

Directions

In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

Lamb Chops with Preserved Lemon-Mint Chili Chimichurri or Cucumber Pomegranate Salsa

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12 baby lamb chops, French cut and ½ inch thick
Salt
Pepper
Mint oil (½ cup extra virgin olive oil infused with ½ cup fresh mint leaves)
Chimichurri or Salsa (recipes follow)

Directions

Preheat broiler to High. Arrange the baby lamp chops on a sheet pan or in a baking dish. Sprinkle with salt and pepper and rub with mint oil on both sides. Place in the broiler and broil for about 3 minutes on each side or until desired doneness.

Preserved Lemon-Mint Chili Chimichurri

Makes approximately 2 cups

Ingredients

1 to 2 cloves garlic
¼- ½ cup preserved lemons
1 cup fresh parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped
â…“ cup champagne vinegar
½ cup extra virgin olive oil

Directions

Combine all ingredients in blender and pulse until smooth.

Cucumber Pomegranate Salsa

Makes approximately 2 cups

Ingredients

1 English cucumber, peeled and chopped fine
½ cup pomegranate seeds
¼ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
1 teaspoon lemon zest
2 teaspoons lemon juice
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon salt
Black pepper

Directions

In a medium bowl mix together cucumber, pomegranate seeds, red onion, mint and lemon zest, until well combined. Drizzle lemon juice, oil and vinegar over the top and mix again until dressing is incorporated. Season to taste with salt and pepper.

Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
13 cup fresh mint leaves
13 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
13 cup pomegranate seeds, frozen
Casings of your choice

For the Salad

6-7 cups, mesclun mix or baby greens
9 figs, quartered
½ cup pomegranate seeds
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon sugar
Juice of 1 lemon
¼ cup fresh mint, chopped

PREPARATION

For the Sausage

Mix all ingredients for sausage in a large bowl (except frozen pomegranate seeds) very well, and refrigerate for about 2 hours. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. Mix in pomegranate seeds, and combine well. If you are making or using the meat without the casings, go right to that step. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week.

For the Salad

In a grill pan, over medium-high heat, add lamb sausage, and cook until desired doneness.
Once cooked, remove, and allow to rest.

On a large platter, place salad greens, figs, pomegranate seeds, and cooked sausage. In a small mixing bowl, whisk together oil, vinegar, sugar, and lemon juice. Drizzle over salad platter. Sprinkle with chopped mint leaves, and serve.

Lamb Kefta with Herbed Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spices are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in a 375°F oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches, or over Middle Eastern vegetables and couscous.

Grilled Lamb Chops with Orange Mint Pomegranate Salsa

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

8 small lamb chops
Salt/pepper
¼ cup orange juice
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tiny pinch of red chili flakes
2 medium oranges, segmented and chopped coarsely
½ cup pomegranate seeds
¼ cup fresh mint, chopped fine
Couple of pinches of salt & pepper

PREPARATION

Prepare grill and place salt and pepper on lamb chops, let set while grill heats up. In a medium mixing bowl whisk together orange juice, lemon juice, lemon juice, vinegar, mustard, honey, chili flakes and oil. Season with salt and pepper. Mix in oranges, pomegranates and mint and mix well, let stand for 20 minutes room temparature before serving. Grill lamb chops on each side for a few minutes until desired texture, medium rare is more preferred. Serve with the salsa spooned on top of the grilled lamb chops.

Excellent accompanied by herbed bulgar pilaf.

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs

INGREDIENTS

½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below

PREPARATION

Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce

INGREDIENTS

¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes

PREPARATION

In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy, and Yogurt

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup yogurt
Lemon juice, to taste
Olive oil
2 cucumbers, peeled and finely chopped
½ cup mint leaves
2 large eggplant, diced and salted
2 anchovy fillets, finely chopped
½ teaspoon chili flakes
5 cloves garlic, only 1 clove finely chopped
1 lb. lamb loin
salt and pepper, to taste
1 large sprig rosemary
Maldon sea salt, to taste

PREPARATION

Preheat oven to 475˚F. In mixing bowl whisk together yogurt, lemon juice (to taste) and olive oil. Fold in chopped cucumbers and mint. Set aside. Pat eggplant dry. Saute in olive oil until just cooked through. Place in mixing bowl with anchovy, chili flakes and chopped garlic. Set aside. Season lamb with salt and pepper. Roast lamb in oven with rosemary and 4 remaining cloves of garlic until cooked to an internal temperature of 135˚F. Remove from oven and let rest for fifteen to twenty minutes. Smear yogurt sauce on plate. Slice lamb and place on top. Spoon eggplant ‘relish’ on top of lamb and sprinkle with sea salt and freshly cracked pepper.

© Recipe courtesy of John Adler, franny’s

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy and Yogurt

Mint & Feta Lamb Sausage

October 5th, 2010 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds lamb, cubed into ½-inch cubes
½  pound pork fat or lamb fat
3 cloves of garlic, chopped fine
¼ cup red wine
⅓ cup fresh mint leaves
⅓ cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablesppon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat form the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in thee refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Dried Apricot and Lamb Sosaties

June 3rd, 2010 § 0 comments § permalink

Sosaties on the BBQ are delicious. These kebabs can contain many types of meat (or vegetables) but lamb sosaties are a personal favorite. Serve these sosaties with yellow rice and mint with roti, similar to Indian Naan bread, and you have a fresh approach to a spring dinner!

INGREDIENTS

½ cup apricot jam, heated and strained
⅓ cup white wine vinegar or rice wine vinegar
¼ cup water
2 ½ tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 ½ teaspoons minced fresh ginger, minced
4 tablespoons fresh cilantro, chopped
4 whole cloves
4 allspice berries
2 bay leaves or lemon leaves if available
½ teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 ½ pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
Boiling water

PREPARATION

In a small sauce pan over medium-high heat, add about 1 cup of apricot jam.  Heat jam for about 10 minutes, stirring constantly.  Strain jam.   In a medium saucepan, combine the strained jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper.  Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.

Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours. 

Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Make Ahead
The marinade can be refrigerated, covered, for up to 1 day.

Lamb Kefta with Herbed Yogurt

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

1 lb ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, minced
½ cup fresh mint, chopped fine
½ cup fresh coriander, chopped fine
1 teaspoon dried cumin
½ teaspoon dried cinnamon
½ teaspoon dried allspice
1 teaspoon dried paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Yogurt Sauce

INGREDIENTS

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use fingers to mix well making sure all ingredients and spices are all combined well. Form into 1 inch balls. Lamb meatballs can be either grilled on medium high heat (turning until browned on all sides) or baked in a 375° oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches or over Middle Eastern vegetables and couscous.

Keftedes

November 11th, 2009 § 0 comments § permalink

A meatball of Middle Eastern style and influence made of bulgur, and a mixture of lamb and beef, spiced according to region but always including fresh mint and coriander leaves.

Makes 2½ cups

 

INGREDIENTS

½ lb ground lamb
½ lb ground beef
½ cup cooked bulgur
6 cloves garlic, minced fine
1/3 cup fresh mint, chopped fine
1/3 cup fresh parsley, chopped fine
1/3 cup fresh cilantro, chopped fine
1/3 cup fresh oregano, chopped fine
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon dried oregano
1 cup ouzo
3 eggs, beaten
Salt and pepper
Pinch of red chili flakes
Olive oil

PREPARATION

In a large mixing bowl mix together all ingredients, except the eggs and ouzo, with your hands until well mixed. Sprinkle with salt and pepper. Add the ouzo and mix well again. Add the eggs and gently mix together until all moisture is distributed evenly.

Shape into 1½ inch even balls and refrigerate for at least half an hour and up to an hour.

Heat oil in a large frying pan and place a pinch of chili flakes in the oil. Fry meatballs on medium high heat rolling around to ensure even cooking on all sides. Drain on paper towels.

Greek Lamb Burgers with Rocolla

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb lamb cubed and pre salted and refrigerated
1 T chopped fresh rosemary
¼ c chopped fine red onion
¼ c chopped fine red pepper
1 T olive oil
salt/pepper
feta, cucumbers, roasted red peppers, and rocolla for serving.

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and put in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat grill and make sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip once or twice but no more. This also ensures that the burgers stay well formed. Generally speaking, cook two minutes per side for rare, three minutes per side for medium, and four minutes per side for well done. Serve with feta cheese, cucumbers, roasted peppers and rocolla.

Grilled Lamb Chops with Mint Parsley Pesto

October 29th, 2009 § 0 comments § permalink

INGREDIENTS

1/2 c mint
½ cup parsley
2 cloves garlic
½ cup olive oil
¼ c pine nuts
½ c parmesan cheese
salt and pepper

PREPARATION

For the pesto, blend1/2 c mint and ½ cup parsley with 2 cloves garlic, ½ cup olive oil, ¼ c pine nuts, ½ c parmesan cheese, and salt and pepper. Serve over grilled lamb chops.

Moroccan Harrira Herbal Stew

October 24th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 c chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 c red lentils
½ c chopped fresh cilantro
½ c chopped fresh parsley
½ t turmeric
½ t ground cinnamon
juice and zest of 2 lemons
1 cup water
olive oil
salt and pepper

PREPARATION

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

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