Conference turris::cooks

     6   lamb shoulder chops
     2   small zucchini cut in 1/2" slices
     1   onion cut into 12 wedges
     1   red pepper cut into strips
     1   clove of garlic minced
     1   Tblspn. olive oil
     1   tspn. basil
     1/4 tspn salt
     1/4 marjoram  
     1/4 tspn black pepper
     1/2 cup tomato sauce

     Brown the chops in the olive oil and set aside. Saute the garlic,onion,
     zucchini and red pepper in the same pan for 5 min.. Add seasonings, tomato
     sauce and chops to the pan. Cover and simmer on low heat for about 45 min..

     This is good served with rice pilaf and a robust red wine like a
     Cote du Rhone.
                                                                
                                                                    Enjoy
                                                                          Mike
 

			Shish Kebabs (Arabia)

	1/4 C. red wine
	1/4 C. olive oil
	2 T. onion, finely chopped
	1 t. ground coriander
	1 t. ground tumeric
	1 t. ground ginger
	2 cloves of garlic, finely chopped
	2 t. salt
	2 lbs lean leg of lamb cut into 1-inch cubes
	16 small white onions
	16 cherry tomatoes
	16 mushroom caps
	2 green peppers cut into 1-inch squares
	1/4 lb. butter, melted.

	Combine first eight ingredients in a large bowl.  Add lamb cubes
	and toss well, then let stand at room temperature for two to 
	three hours.  Pour off marinade, then thread lamb and vegetables
	on eight long skewers.  Cook on barbecue grill over hot coals for
	about ten minutes (or until done to your liking), turn kebabs
	often and brushing them with the melted butter.  Makes 8 servings.

			Barbecued Roast Lamb (England)

	1 t. dry mustard
	2 t. ground ginger
	1 1/2 t. black pepper
	Dash of Cayenne pepper
	4-6 lb. leg of lamb
	1 clove of garlic, quartered
	1 red onion, sliced

	Barbecue Sauce
	--------------
	In a small bowl combine:
	2 T. olive oil
	1 T. cider vinegar
	1 T. Worcestershire Sauce
	2 T. chili sauce

	Pre-heat oven to 400 F.  Wipe the leg of lamb with a damp cloth,
	then mix the first four ingredients together and rub them well
	into its surface.  Next, make four slits between the skin and the
	flesh and insert a piece of garlic into each.  Make more slits,
	and into them insert the slices of red onion.  Set the meat in 
	the pan and brown in the oven for 15 minutes, then reduce heat to
	350 F.  Baste the roast every ten minutes with the barbecue sauce.
	(You should allow 30 minutes cooking time per pound.)  One hour
	before the roast will be ready, put six par-boiled potatoes (boiled
	for about ten minutes) around it.  Half an hour before it will be
	done, add 3/4 cup of boiling water to the pan and continue cooking
	for the remaining amount of time.  Serve the roast on a warm platter
	surrounded by the potatoes.  Makes six servings.

			Lamb Chops Provencal (France)

	6 loin chops, 1 1/2-inches thick
	6 tomatoes, peeled, seeded and chopped
	3/4 t. sugar
	4 oz butter
	1/2 C. shallots, finely chopped
	4 cloves of garlic, finely chopped
	3/4 C. dry white wine
	1/3 C. parsley finely chopped
	Salt
	Pepper

	Pre-heat broiler and cook chops approximately 3 inches below the
	heat source for 5 to 6 minutes on each side.  When done, remove
	them to a heated platter and keep warm.

	Sprinkle chopped tomatoes with sugar and set aside until needed.
	Melt 3 T. butter over medium head in a heavy frying pan, then add
	shallots.  Cook for 1/2 minute then add wine and cook stirring,
	until slightly reduced.  Add tomatoes and cook until just heated
	through, turning them for even warming.  Add the remaining butter,
	garlic, parsley, salt and pepper and gently mix together until
	butter is melted.  Serve hot over lamb chops.  Makes 6 servings.

		Roast Lamb with White beans (France)

	2 C. dried white beans
	1 bouquet garni
	1 T. Butter
	2 onions, peeled and quartered
	2 beefsteak tomatoes, peeled and chopped
	4-5 lb. leg of lamb
	1 large clove of garlic, halved
	1/2 C. olive oil
	1/2 C. white wine
	1 onion, sliced
	1 carrot, sliced
	4 whole cloves
	3 stalks celery, sliced
	2 small dill pickles
	4 anchovy filets
	3 strips of bacon
	1 T. fresh tarragon, finely chopped

	24 hours before you plan to serve this roast, insert 1/2 clove 
	of garlic close to the bone at each end of the leg.  Combine oil, 
	cloves, white wine, sliced onion, and carrot.
	
	Place lamb in this marinade and let it stand for 24 hours, turning
	it every so often.
	
	Put the white beans in a large pot, cover them with cold water and
	allow to soak overnight.

	Next day, pre-heat the oven to 400 F, remove the lamb from the
	marinade and place in a roasting pan.  Cover it with celery and
	dill pickle, sprinkle with tarragon, then arrange the anchovies
	and bacon strips over the top.  Roast for 20 minutes per pound
	(it should be slightly pink in the center when served), basting
	with the pan juices.

	In the meantime, drain the water from the beans.  Put them in a 
	heavy pot, and cover them with boiling, salted water.  Add the 
	two quartered onions and bouquet garni and simmer until tender
	but not mushy.

	Melt the butter in a small saucepan, add the onions from the
	bean pot and the tomatoes and cook down to a puree.  Stir in 
	the beans and a little juice from the roasting pan.  Re-heat,
	stirring carefully so the beans remain whole.  Empty them onto
	a large serving platter and place the roast on top, thus allowing
	the juices to run into the beans as you carve.

			Moussaka (Greece)

	Vegetable oil
	1 medium onion, peeled and finely chopped
	1 lb ground lamb, fresh or cooked
	1/2 t. salt
	1/2 t. pepper
	1/2 t. allspice
	1 clove of garlic, peeled and minced
	1 C. tomato sauce
	3 eggplants cut into 1/4-inch slices
	3 eggs, slightly beaten
	2 C. light cream
	1 C. fresh bread crumbs
	4 T. butter, melted

	Pre-heat oven to 350 F.  Heat 2 T. of oil in a heavy frying pan
	then add the onions and cook until they are limp.  Add the lamb
	(if you are not using leftovers), and cook until it barely turns
	brown.  Add the salt, pepper, allspice, garlic and tomato sauce
	(also the lamb if you are using leftovers).  Cover and cook for
	30 minutes.

	In the meantime, sprinkle the slices of eggplant with salt on 
	both sides, then leave them to drain on paper towels for about
	20 minutes.  Pat them dry with fresh paper towels.  Heat 4 T.
	of oil in another frying pan until it is very hot, then quickly
	brown the pieces of eggplant, two or three at a time (adding more
	oil as it becomes necessary), until all of the eggplant is cooked.
	Each piece should be drained on paper towels when it is done.

	Grease a 2 1/2 quart baking dish and arrange a layer of eggplant
	slices on the bottom.  Cover these with a layer of the lamb mix-
	ture, then another of the eggplant and so on, ending with a layer
	of eggplant.  Mix the eggs, cream, and half of the breadcrumbs
	together and pour this over the lamb and eggplant.  Sprinkle the
	remaining breadcrumbs over the top, then the melted butter.  Bake
	for 40 minutes.  Makes 6 to 8 servings.

			Lamb Korma (India)

	2 lbs. lean leg of lamb, cut into 1-inch cubes
	1/2 C. plain yogurt
	1 t. ground cumin
	1 t. ground tumeric
	1/2 t. ground cardamom
	1/4 C. vegetable oil
	2 C. onion, finely chopped
	2 cloves of garlic, minced
	1 t. ground ginger
	1/8 t. ground cloves
	1/2 t. ground cinnamon
	1/2 t. ground black pepper
	1/2 t. ground red pepper
	1 t. dry mustard
	2 1/2 t. salt
	1 C. water
	1 t. lemon juice
	2 T. fresh or flaked coconut

	Place lamb and next four ingredients into a bowl.  Mix together
	thoroughly and marinate for at least two hours.  Heat 1 T. of the
	oil in a large pan and brown the meat on all sides.  Pour off any
	excess fat.  Using another pan, saute onion and garlic in the 
	remaining oil until golden brown, then add the next six ingredients.
	Cook, stirring constantly for 2 minutes.  Add the lamb and salt.
	Stir well, cover tightly, then cook over low heat for 20 minutes.
	Add the water stirring well again to blend ingredients and create
	a smooth gravy.  Cover and cook until the lamb in tender (about 
	30 minutes), adding more water if necessary.  Blend in lemon juice
	and coconut and reheat before serving over piping hot rice.  Serve
	with side dishes such as sliced bananas, shredded coconut, peanuts,
	raisins or chutney.  Makes 6 servings.

			Lamb Balls (Iran)

	1 lb ground lamb
	1 egg beaten
	2 T. scallions, minced
	1/2 C. chopped spinach (frozen)
	1/2 t. ground cumin
	1/4 t. pepper
	4 T. Fresh mint, finely chopped
	4 T. parsley, finely chopped
	1/2 C. breadcrumbs

	Combine all ingredients and chill for 1 hour.  Form into 1-inch
	balls and bake in a pre-heated 400 F oven for 15 minutes.
	Serve with Yogurt and Mint Sauce, and Iranian Rice.


			Yogurt and mint sauce

	1 C. yogurt
	4 T. fresh mint, finely minced
	1 t. lemon juice
	2 cloves of garlic, finely minced.

	Combine ingredients and chill for 1 hour. 

	

			Iranian Rice

	2 C. Basmati rice (available at health food and specialty stores)
	Water
	1 T. plus 1 t. salt
	4 T. butter
	
	Wash the rice several times in a large bowl until the water runs
	crystal clear.  Fill another bowl with lukewarm water in which
	you have dissolved 1 T. salt.  Add the cleaned rice and leave to
	soak a minimum 1 hour, preferably all day.  When ready to cook,
	drain the rice.

	Bring 6 to 8 cups of water to a rolling boil together with 1 t.
	salt.  Add the rice and boil for 10 minutes.  Do NOT cover pot
	with a lid.  Strain the rice and rinse out the pot in which it
	was cooked.  Melt 2 T. butter in the same pot, then add the rice,
	a few spoonfuls at a time rather than in one large lump.  Add the
	remaining 2 T. butter before you put in the top layer of rice.
	Cover with a clean dish towel or several layers of paper towels
	and cook over low heat for 35-40 minutes.

	To serve, turn the rice out into a large bowl and carefully remove
	the crusty, buttery layer at the bottom of the pot with a spatula.
	Cut it into the number of serving pieces you need and place them
	around the rice.  Makes 4 serving.

	Note:	This is not easy to cook, but once you have mastered it,
		you will love it ... (Their words, not mine.)

			Irish Stew (Ireland)

	2 lbs. lamb shoulder, cut in 2-inch cubes (or 6 lamb shanks,
						   cut in half)
	1 T. oil
	3 large carrots, peeled and cut into 1-inch pieces.
	2 medium onions, halved and thickly sliced.
	2 medium turnips, peeled and cut into 1-inch pieces.
	3 large celery stalks, sliced into 1-inch pieces.
	4 large potatoes, peeled and cut into 2-inch pieces.
	1/2 t. dried rosemary, or a sprig of crushed fresh rosemary
	salt to taste
	pepper to taste
	water

	Brown the lamb in the oil, then add the water, rosemary and salt 
	and pepper to taste.  Bring to a boil then simmer covered for 1 1/2
	hours.  Add all the vegetables, cover and cook for a further 30
	minutes or until the vegetables are done.  Test for seasonings and
	add more if necessary.  Makes 6 servings.

	Note: 	If possible, you should cook the lamb the day before you
		plan to eat the stew.  This will not only give it time for
		the flavors to permeate the meat but also if you refrigerate
		it overnight, will allow you to remove the excess fat before
		you add the vegetables.

		Stuffed Crown Roast of Lamb (Kuwait)

	1 lb. lean lamb, cut in 1/2 inch cubes
	1 1/2 C. onion, finely chopped
	1 C. water
	1 t. salt
	1/4 t. ground pepper
	1/4 t. ground cinnamon
	1/4 t. ground cardamom
	1/4 t. ground cloves
	1/4 t. ground ginger
	2 C. cooked rice
	1/4 C. raisins
	1/4 C. almonds, toasted
	5 lb. crown roast of lamb
	3 hard boiled eggs

	Pre-heat the oven to 320 F.  Add cubed lamb and onions to the water
	and simmer in a covered saucepan for about 20 minutes or until the
	liquid has been reduced to 1/4 C.  Combine the next 8 ingredients 
	in a bowl with half the almonds, then add the meat mixture and toss
	everything together.

	Place the crown roast on a rack in a shallow roasting pan, then fill
	the center with the stuffing.  Cover this and the top half of the 
	roast with aluminum foil.  Bake in the oven for 2 1/2 hours or until
	done.  The covering foil should be removed for the last 15 minutes
	of cooking to allow the roast to brown.

	When done, remove the crown roast to your serving platter, spooning
	back into the center any stuffing which remains on the broiler pan.
	Garnish the stuffing with the remaining almonds and surround the
	crown roast with curried rice.  Makes 8 servings

		    Stuffed Grape Leaves (Middle East)

	1 T. olive oil
	1/3 C. onion, finely chopped
	1/2 lb lean ground shoulder of lamb
	1 T. honey
	1 T. freshly squeezed lemon juice
	1/2 C. pinola nut or almonds, finely chopped
	1/4 C. fresh mint, finely chopped
	2 T. brown gravy
	1/4 t. ground cinnamon
	1/4 t. coarse ground black pepper
	3/4 t. salt
	3 1/2 oz. wheat pilaf, cooked according to package directions
	2 large eggs, beaten
	24 grape leaves in brine
	1/4 C. olive oil
	2 T. freshly squeezed lemon juice

	Saute onions in heated oil until limp.  Add lamb and cook until barely
	brown.  Add the next eight ingredients and blend well.  Cook stirring
	for 5 minutes.  Remove from heat, add the eggs and mix thoroughly
	together.  Allow to cool.

	Lay grape leaves flat on a board and place a heaping tablespoon of the
	cooled mixture on each.  Fold each leaf to cover the filling completely
	and hold the ends in place with toothpicks.  Store in a large shallow
	dish.  Pour the lemon juice and 1/4 C. of olive oil over the top and
	marinate in the refrigerator at least 3 hours or overnight.  Serve
	cold.  Makes 6 to 8 servings.

Proper name = Shahi Kofta
Serves four.

Crumble		quarter teaspoon whole saffron
into		one tablespoon boiling water
Set aside.

In a large mxing bowl, combine
		one pound ground lean lamb
		two tablespoons flour
		one egg, slightly beaten
		one teaspoon salt
		one teaspoon ground coriander
		half teaspoon ground cumin seed
		half teaspoon ground ginger
		half teaspoon ground cardamon
		quarter teaspoon ground cinnamon
		quarter ground black pepper
		eighth teaspoon ground cloves

Add		two tablespoons lemon juice
		two tablespoons plain yogurt
		one small onion, minced
		reserved saffron and water (above)

Mix well, but do not overmix. Shape into sausage-like rolls,
about two inches long by one inch diameter. Dredge in 

		some flour

Heat (medium heat), in a large skillet:

	three tablespoons cooking oil, more if needed

Add meat rolls and brown evenly, turning frequently, about 9 minutes 
or until thoroughly done.  Arrange on skewers and serve with

	sliced tomatoes sprinkled with basil
	lemon wedges
	almond halves
	shredded coconut
	chopped chutney

Note:  Lamb may, instead, be skewered and broiled under a 
preheated broiler or over hot charcoal, if desired.

Have you seen the 11 recipes entered in Note 568?  In addition, there
are some helpful hints on preparing lamb in Note 92.

Good Luck.

Carolyn

Hi again.  I have created the keyword, "LAMB" and have added all the
pertinent replies from this note, the 11 recipes from Note #568 as well
as the replies to Note #92 which were helpful cooking tips for the
preparation of lamb (some conflicting information).

You can now type, "show /all lamb / full" at the notes prompt ">" and
a list of the notes referenced above will be displayed.  There have
been other notes regarding kabobs, for example, which I did not locate
or add the keyword lamb to.  I hope that this will be useful to you.
I enjoy roast leg of lamb myself and found the different techniques
outlined in the above referenced notes to be informative.

Regards,

C.

    Thin cuts of lamb of choice, as many to fit appetite or waistline
    lemon juice to taste
    salt & pepper to taste
    
    Salt and pepper lamb. Sprinkle lemon juice on one side of lamb. Turn
    over and repeat. You can leave to 'marinate' for about 5 minutes. Heat
    up grill/broiler to reasonably high. Put lamb in grill/broiler tray,
    sprinkle a bit more lemon juice on lamb, put under grill/broiler. Turn
    lamb at least once, sprinkling a little more lemon juice onto lamb.
    Cook till done to your taste e.g. still pink on inside, well done on
    inside; browned on surface, not browned on surface.
    
    I use lamb with as little fat on as possible. I've never tried this
    with those cuts of lamb which appear to be 90% fat, ugghh. I usually
    debone a half gigot of lamb remove as much of the fat as possible
    (there's never much anyway) and cut the meat into 1/2"-3/4" (12-20mm)  
    slices. For convenience I usually use the concentrated 'cooking' lemon
    juice.
    
    Angus
                                                     

    3lb-6lb boned half or full leg of lamb
    
    Marinade, approximate to taste:
    
    4-8 large cloves garlic, crushed
    2-6 tablespoons lemon juice, fresh or bottled concentrate
    2-6      "      olive oil
    2-4 teaspoons of GROUND Bay
    salt optional
    
    Combine the lemon juice, olive oil, crushed garlic and ground bay in a
    large flat dish. Put lamb in dish, spoon marinade over lamb, cover and put
    into fridge leaving to marinade preferably for eight hours or
    overnight. Turn meat over at least once. Cook either under a grill/broiler
    set very high or in a BBQ, baste with left over marinade, again turning
    at least once.
    
    NOTES. The recipe proper calls for a full leg of lamb, deboned to yield
    the classic butterfly cut. Due to size of family and depth of bank
    account, I only use half leg gigots. I normally trim the lamb of some
    sinew and the worst of the fat, of which there is hardly any. I also
    score all surfaces of the meat before marinading. We like this dish
    cooked until browned on the outside but pink on the inside. Its best
    BBQed over a fierce heat.
    
    We normally serve this with mashed potatoes or plain boiled rice. For
    veges, we have sweet corn, or broccoli or (my son's favourite) sliced  
    carrots boiled in water with a dab of butter and spoon of sugar reduced
    until a glaze forms on the carrots.
    
    Angus           

    I make a very similar marinade.  Usually use orgegano and if available
    fresh basil or rosemary.  Also lots of fresh ground pepper.  After I 
    marinate the lamb, I roll and tie it and cook it on a rotisserie.  It
    bastes itself.
    

The local supermarket had boneless leg of lamb on sale last week. These
were all fairly large, in the six to seven pound range, done up very
nicely, with a netting binding them tightly into a ham-like shape.

I marinated the leg overnight in red wine, olive oil, rosemary
and Greek oregano. I had also cut seven slits into which I inserted
smashed garlic cloves.

The next day I grilled it on our Weber charcoal grill, with the charcoals
off to the side in the side racks and a drip pan under the lamb leg. I
dusted the outside with salt and pepper, and added a few briquettes to
the coals every forty minutes or so. I also sprinkled water-soaked
hickory chips onto the hot coals every half hour or so. The lamb cooked
for two hours in indirect heat, with the grill cover on throughout. It
came out dark and crusty on the outside, and an even light gray to pink
progression toward the center. It fairly spurted juice as I carved it.

I'm a convert to indirect charcoal grilling for lamb!

Art

    Re -.1 Could you give us (certainly on this side of the pond) an idea
    of the size of the Weber charcoal grill. 
    
    Thanks,
    Angus

    Hi Angus,
    
    They varyu in size, but the "classic" weber tyhat I grew up with and
    own has about a 20 inch diameter.  It is shaped somewhat like a turnip
    when the cover is on.  Great for roasting turkeys up to 12 pounds as
    well.
    
    meg