LAMB RECIPES

Lamb Recipes
Lamb is one of our favorite meats. In my new cookbook “The Best Casserole Cookbook Ever” I have included several recipes for lamb.
Our son, Greg, raises lamb in Springfield, Missouri, and if you are lucky enough to be able to buy lamb from him here are eight recipes for starters. I will be adding more recipes later.

Casserole Braised Lamb Shanks
When you cook lamb shanks with moisture, long and slow, they almost “melt” into tenderness. Add Rice and Tomato Pilaf (page xxx) to the menu and bake it at the same time.
Makes 4 servings
4 (1 pound) lamb shanks, cracked
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups dry red wine
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3 or 4 sprigs (4 inch long) fresh rosemary
1. Preheat the oven to 300 degrees F. Rinse lamb shanks and pat dry with paper towels.
2. In a paper bag, combine the flour, salt and pepper. Add the lamb shanks and shake until the meat is coated evenly.
3. Place lamb shanks into a heavy 2-3 quart Dutch oven. Add the wine, garlic, basil, oregano, and rosemary sprigs. Place a piece of parchment over the top of the lamb shanks and press down to tuck the edges in around the meat. Cover with tight lid.
4. Bake for 3 1/2 hours or until meat is very tender. Spoon drippings over meat to serve.

Lamb and Artichoke Stew
Here’s a stew that is reminiscent of Greek Avglemono because it is thickened with egg yolks and lemon juice.
Serves 4
1 pound boneless lean lamb, cut into 1-1/2 inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, thinly sliced
1 clove garlic, minced
1 teaspoon dried dill weed
1/2 cup water
1 package (8-ounce) frozen artichoke hearts, thawed
1 fresh tomato, diced
3 egg yolks
3 tablespoons fresh lemon juice
Chopped fresh parsley
Cooked rice for serving
1. Preheat the oven to 350 degrees F. In a heavy 2-quart casserole, brown the lamb over medium heat in 1 tablespoon of the olive oil.
2. Sprinkle with the salt and pepper. Push meat to one side and add the onion and garlic; cook, stirring, until onion is limp, about 5 minutes.
3. Mix onion and garlic into the meat and add the dill and water. Cover and bake for 1 hours until meat is very tender. Add the artichokes and tomato. Bake, covered, another 20 minutes. Remove from the oven.
4. In a small bowl, beat the egg yolks with the lemon juice until light. Whisk in about 3 tablespoons of the broth from the casserole and then stir into the casserole juices. Sprinkle with parsley and serve over cooked rice.

Lamb and Eggplant Moussaka
There are lots of variations to this popular dish that is originally from Greece, some versions include a variety of vegetables and others just eggplant and onion.
Serves 8
4 (12-ounce) eggplants, peeled and cut into 1/2-inch slices
Salt
2 tablespoons butter
1 large onion, chopped
2 pounds lean ground lamb
2 teaspoons salt
1 teaspoon paprika
Freshly ground pepper
1 teaspoon dried oregano leaves
Olive oil
4 tomatoes, sliced
1 cup plain yogurt
4 egg yolks
1/2 cup all-purpose flour
1. Sprinkle eggplant slices lightly with salt. Place on a double layer of paper towels; let stand 1 hour to release bitter liquid.
2 In a large heavy skillet, melt butter. Add onion; sauté 10 minutes over low heat. Add meat, 2 teaspoons salt, paprika, pepper and oregano. Cook and stir 5 to 10 minutes or until meat is crumbly and no longer pink
3. Preheat broiler. Pat eggplant slices dry and sprinkle with olive oil. Broil about 3 inches from the heat until lightly browned on one side; turn over and broil on the other side.
4. Preheat oven to 350 degrees F. Rub a shallow 3-quart casserole or 13 x 9-inch baking dish with olive oil. Arrange alternate layers of meat mixture and eggplant in the casserole. Top with tomato slices. Bake, uncovered 1 hour.
5. In a small bowl, blend yogurt, egg yolks and flour. Pour over the tomato layer in the casserole. Bake, uncovered, for 15 minutes longer or until the custard is golden. Let stand 15 minutes before serving.

Meat and Potato Moussaka
Even though this Middle Eastern dish is usually made with eggplant, it is sometimes made with potatoes as well. You can substitute beef for the lamb for a less authentic flavor.
Serves 4
4 large potatoes, peeled and diced
3/4 cup minced onion
3 tablespoons butter
1 pound ground lamb
2 tablespoons minced parsley
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups sour cream
Fine dry breadcrumbs
1. Preheat the oven to 350 degrees F. Butter a 2 1/2-quart casserole.
2. Put the potatoes into a –quart saucepan, add water to cover and bring to a boil. Parboil the potatoes for 6 or 7 minutes; drain.
3. Cook onion in butter until wilted, add the ground meat and stir over medium heat for 5 minutes. Add the parsley tomato sauce, water and salt and pepper to taste. Break up the meat and simmer for 15 minutes.
3. Sprinkle the casserole with breadcrumbs. Arrange the potatoes and meat in layers over the crumbs and top with the sour cream and more crumbs.
4. Bake for 30 minutes or until browned.

Lamb Chop and Vegetable Casserole
Shoulder lamb chops need to be cooked longer than tenderloin chops and this is a homey and flavorful way to cook them.
Serves 4
Cooking spray
4 shoulder lamb chops, about 1 1/2 pounds total
6 carrots, peeled and cut into 2-inch pieces
4 medium onions, peeled and quartered
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 cup beef broth
1. Preheat the oven to 375 degrees F. Coat a 2-quart shallow casserole with cooking spray.
2. In a heavy non-stick skillet, brown the lamb chops over medium heat on both sides.
3. Arrange chops in the casserole. Add the carrots, onions, bay leaf, thyme, oregano, pepper and beef broth.
4. Cover with greased foil and bake for 45 minutes. Uncover and drain off fat. Bake 20 minutes longer. Pour juices into the skillet and bring to a boil; reduce by half by boiling. Stir often. Pour juices over the lamb and vegetables and serve hot.

Lamb Stew with Potatoes and Thyme

6 servings
12 medium, red-skinned potatoes, unpeeled
4 large onions, quartered
3 pounds lamb stew meat, cut into 1 inch cubes
1/2 pound bacon, diced
1 teaspoon dried thyme leaves
3 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon pepper
3 cups beef or lamb broth
1 bay leaf
1. Preheat oven to 350*F. Slice 1/2 of the potatoes and layer in the bottom of a deep 3-quart Dutch oven or casserole. Slice onions 1/2 inck thick; layer half of the onions over the potatoes. Arrange lamb and bacon over the onions. Sprinkle with thyme, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Cover with remaining onions and potatoes and pour broth over all. Sprinkle with remaining salt and pepper. Tuck bay leaf into the center.
3. Bake, covered, 2-1/2 hours or until meat is very tender and bottom potatoes have cooked down into a sauce. Remove and discard the bay leaf.

Moroccan Lamb Casserole with Mint Dressing

4 pounds boneless leg of lamb cut into 2-inch chunks
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons minced fresh garlic
1 tablespoon harissa (Moroccan chili paste)
1 teaspoon whole coriander seeds, toasted and crushed
1/2 teaspoon ground cumin
1 large onion, coarsely chopped
Mint Sauce (recipe follows)
Cooked cousous
Dry roasted peanuts
Raisins
Shredded sweetened coconut

1. Place meat into as heavy 2 2/3 to 3 quart lidded casserole. Sprinkle with salt, pepper, olive oil, lemon juice lemon zest, garlic, harissa, coriander seeds, and cumin. Mix well.

2. Cover and refrigerate 2 hours or overnight. Remove from refrigerator and spread onions over the top of the meat. Press a piece of parchment paper onto the meat and tuck the edges around the sides of the casserole. Meanwhile prepare the mint sauce and cook the couscous according to package directions.

3. Preheat oven to 300 degrees F. Place casserole in the oven and bake for 4 hours until meat is very tender. Spoon the meat and juices over each serving of couscous. Top with the mint sauce, peanuts, raisins and coconut to spoon plus more harissa, if desired.

Makes 8 to 10 servings.

Mint Sauce:
2 cups tightly packed fresh mint leaves, washed and dried
2 tablespoons chopped shallots
1 small clove garlic, minced
2 teaspoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt or to taste
Freshly ground black pepper to taste

Combine all of the ingredients in a food processor and process until almost smooth. Taste and add more salt and pepper if needed.
Makes 1 cup

Oven Braised Lamb Shanks with Peppers and Garlic
When you cook lamb shanks with moisture, long and slow, they almost “melt” into tenderness. Add Rice and Tomato Pilaf (page xx) to the menu and bake it at the same time.
Makes 4 servings
4 lamb shanks, about 1 pound each
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups dry white wine
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1. Preheat the oven to 300 degrees F. Rinse lamb shanks and pat dry with paper towels.
2. In a plastic or paper bag, combine the flour, salt and pepper. Add lamb shanks and shake until meat is coated evenly.
3. Place lamb shanks into a heavy 3-quart Dutch oven. Add the wine, garlic, basil and oregano. Place a piece of parchment or waxed paper over the top of the lamb shanks and press down to seal, tucking the edges in around the meat. Cover with a tight lid.
4. Bake for 3 1/2 hours or until the meat is very tender. Spoon drippings over the meat to serve.