Spanish Meatballs

These little lamb meatballs are dry fried, then cooked in a tasty tomato sauce for an easy to make meal with a Spanish flavour.

150 g (5 1/2 oz) minced lamb
1 small onion, chopped finely
1 garlic clove, crushed
2 teaspoons mixed dried herbs
1 small egg white, beaten lightly
2 tablespoons brandy
100 g (3 1/2 oz) button mushrooms, sliced
300 ml (10 fl oz) passata (or a 400 g can of chopped tomatoes)
1 tablespoon tomato purée
1 teaspoon paprika
150 ml (5 fl oz) vegetable stock
salt and freshly ground black pepper
chopped fresh parsley to garnish

In a mixing bowl, combine the minced lamb, onion, garlic, dried herbs and egg white. Season with salt and pepper.

Using clean hands, form the mixture into small meatballs.

Heat a large non stick frying pan and add the meatballs, dry frying them until they are lightly browned. Pour in the brandy and let it bubble up for a few moments, and then add the mushrooms, passata, tomato purée, paprika and stock. Heat until simmering, and then cook gently for 20-25 minutes to reduce the liquid by about one third, stirring occasionally.

Garnish with plenty of chopped fresh parsley.

From: Cook It Simply [archive.org]
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Lamb Stew

All done in a frypan on medium heat

1 tsp sunflower oil in frypan
1 onion cut up
1 cup hot water
One large carrot
Broccoli, or whatever vegetables you are able to eat.
Your favourite seasonings.

While onion is frying lightly, cut up lamb steak in cubes. Take off any fat.
Fry lamb with onion.
1 cup hot water - pour over lamb.
Cover frypan and simmer.
Slice carrots, put in fry pan and simmer 10 minutes.
Put in pieces of broccoli, or whatever vegetables you are able to eat.
Season with your favourite seasonings.
Cook until tender (about 10-15 minutes on low, not simmer, heat).

From Meat Recipe Page [archive.org]
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Lamb-Asparagus Stew

1 pound fresh asparagus spears
1/2 pound lamb meat, cubed
1 medium onion, chopped
3 tbsp olive oil
1 cup water
pepper and allspice to taste
juice of 1 lemon

Cut asparagus spears in 2 inch lengths, discarding tough portion at bottom. Wash and drain. Sauté meat and onions in oil until light brown. Add water, and spices. Cook until tender. Add asparagus. Simmer or 15 minutes or until tender. Add lemon juice. Serves 2.

Adapted from Eat Right for your Type by Peter D'Adamo
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Jamaican Curried Goat

5 to 6 pounds goat meat, cut into 1-inch cubes (or lamb)
6 scallions, very coarsely chopped
3 large onions, chopped
3 Scotch bonnet peppers, seeded and minced
1 teaspoon ground pimento (allspice)
About 1 tablespoon salt, to taste
2 tablespoons freshly ground
black pepper
About 6 tablespoons Jamaican Curry Powder , to taste
1/4 cup coconut oil
2 garlic cloves
4 cups water or chicken stock
1 cup coconut milk
Juice of 2 limes

Using your hands, mix the goat meat, scallions, half the onions, 1 to 3 peppers, allspice, salt, black pepper, and about 4 tablespoons Jamaican curry powder. Rub the goat well with the mixture. Now, as they say on the island, "You mus' put he down overnight"- which means let the meat marinate overnight in the refrigerator.

The next day, heat the coconut oil. Add 2 tablespoons curry powder, and mix well. Add the garlic and the remaining onions, and brown them. Add the seasoned goat to the mixture. Mix well. Add the water or stock, the coconut milk, and the lime juice. Cover the pot, and let the meat simmer for 2 to 3 hours, until the meat is tender. Add a little more water if needed. Serve the stew hot. Serves 8

Note: Three Scotch bonnet peppers make this a really hot dish; you may wish to cut back to one or two peppers. Often carrots are added about 20 minutes before the curry goat is finished.

From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy
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Hotch Potch (Lamb Stew)

Long, slow simmering of the lamb shanks in this recipe makes for extremely tender and sweet meat. It should be falling off the bones when ready to eat.

1 tablespoon oil
3 lamb shanks (2.2 lbs)
1 large onion, chopped
1 large turnip, chopped
1 stick celery, chopped
1 quart water
1 teaspoon cracked black pepper
2/3 lbs cauliflower
2 carrots, chopped
2 cups shredded lettuce
2 tablespoons finely chopped fresh parsley

Heat oil in a large heavy-based pan; add lamb. Cook over medium heat for 10 minutes or until well browned all over. Add onion, turnip, celery, water, salt and pepper; bring to the boil. Reduce heat to low, simmer covered for 1 hour, stirring occasionally.

Add cauliflower and carrots to pan. Simmer uncovered for 30 minutes.

Carefully transfer lamb from chopping board with slotted spoon or tongs; cool slightly. Remove all flesh from bones and chop coarsely. Discard the bones.

Return lamb to the pan with lettuce and parsley. Stir over low heat 3 minutes or until just heated through.

Adapted from Step By Step Scottish Cooking (The Hawthorne Series) by Jo Anne Calabria
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Welsh Lamb Caul

Caul is a rich meat soup/stew/meal-in-one enjoyed by my fellow Welshmen - so the inclusion of leeks; the Welsh national emblem, is not surprising!: No weights or measures, but meat should be about 1/3 and veg 2/3 of the total volume of solids....

Neck of lamb chopped into chunks
Onions, leeks, carrots, leeks, and leeks!
One hard conference pear - whole (trust me).
Salt and pepper to taste

Fry and brown the lamb in a large, heavy stew pot
Remove excess fat and add water to cover the meat
Bring to the boil and simmer for 2 hours or until the meat is tender
Add all the veg and the pear, top up the water to almost cover the veg
Return to the boil and simmer for 30 mins.

From: Peter Thomas (fairchild.co.uk) in rec.food.recipes on July 6, 1998.
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Shepherd's Pie Filling

2 tablespoons oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons tomato paste
1 cup chicken broth
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves

Place the oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Add the tomato paste, chicken broth, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Recipe courtesy Alton Brown, 2008. Non-paleo ingredients removed.
From: Food Network: Show: Good Eats: Oh My, Meat Pie
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Lamb with Sweet Red Peppers

3 pounds boneless leg of lamb, cut into 1 1/2 inch pieces
1/2 tsp pepper
3 Tbsp olive oil
2 garlic cloves, chopped
2 cups hot water
3 Tbsp chopped fresh parsley
2 large red bell peppers, cut into 1 1/2 to 2 inch pieces

Season lamb with 1/4 tsp pepper. In a large frying pan or flameproof casserole, heat oil over high heat. Add lamb and cook, turning frequently, 3-5 minutes, or until browned on all sides. Add garlic, water and remaining 1/4 tsp pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes. Uncover and cook 10 minutes longer, or until lamb is fork tender. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender.

From: 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Armenian Lamb Shanks

8 ripe tomatoes, chopped
1 tsp crushed dried oregano
1/2 tsp fresh ground black pepper
1/2 tsp ground allspice
1/4 tsp nutmeg
4 1/2 pounds lamb shanks, sawed in 2 inch pieces
2 medium yellow onions, peeled and sliced

Trim shanks of excess fat, and place in an 8 quart stove-top casserole. Add the remaining ingredients. Bring to a boil and simmer, covered, until the lamb is tender, abut 1 1/2 hours. Partially uncover pot for the last 1/2 hour. Garnish with finely chopped yellow onion mixed with parsley.

From: The Frugal Gourmet by Jeff Smith
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Thai-Style Lamb Curry

1 T. Olive oil
2-3 T. Thai red curry paste (FYI - dish is very hot w/3 T, also I use Thai Kitchen brand curry paste which has no funky ingredients)
2 -1/2 c. canned coconut milk
2 -1/2 pounds ground lamb (or lamb cut 1" cubes)
salt and pepper to taste
Garnish: 1/2-3/4 c. chopped cilantro

Warm oil over LOW heat, add curry paste, stir and cook for about 5 minutes then add coconut milk. Cook and stir for another 3 minutes. Add the lamb, bring to a boil, and lower the heat to a gentle simmer. Cook covered for 1 to 1-1/2 hours for ground lamb or 1-1/2 to 2 hrs for cubes, stirring from time to time. The meat should be soft; if not continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick (becomes gravy-like). Taste for seasoning (adjust with salt and pepper) and serve garnished with cilantro (I actually stir it in after taking pan off heat). Six servings.

Adapted from Fran McCullogh's The Low-Carb Cookbook for Thai-Style Beef Curry

Note: A friend tried this recipe substituting Thai roasted red chili paste and basil for the curry paste and cilantro respectively and it came out much milder but still quite good.

From: Becky Coleman on the PaleoFood list. Posted 4 May 1999.
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Lamb Curry

3 lbs lamb shoulder, trimmed and cubed
2 cloves garlic, minced
4 onions, sliced
olive oil
3 tbsp curry powder
2 lemons, sliced
4 tbsp raisins
3 apples, peeled, cored, and chopped

Sauté garlic and onions in oil until onions are golden. Sauté lamb cubes 10 minutes, stirring. Add curry powder and onion/garlic to lamb, simmer 5 minutes. Add remaining ingredients. Pour 3 cups of water over all, and bring to a boil. Reduce heat, cover and simmer mixture 1 hour. Best if made 1 day ahead, chilled and reheated.

From Mrs. Dana M. Friedman in Three Rivers Cookbook II
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Hot Lamb Curry

8 dried red chillis
4 tbsp fat (ghee, coconut oil or lard)
1 finely chopped onion
6 cloves garlic chopped
2 inch piece ginger root finely chopped
1 tsp cumin seeds freshly ground
1 tsp coriander seeds freshly ground
1 tsp fenugreek seeds freshly ground
1 tsp garam masala
14 oz can tomatoes
2 tbsp tomato paste
1.5 lb boneless lamb cut into 2 inch cubes

Chop 4 chillis. Leave the other 4 whole. Heat half the fat in pan, add garlic ginger and onion. Stir over medium heat until golden. Stir in spices. Cook over medium heat 10 minutes. Stir in tomatoes, paste and chillis. Bring to a gentle boil. Cook over low heat 10 minutes. Meanwhile heat remaining fat in ovenproof pan and cook meat until evenly sealed. Transfer sauce to meat pan, cover and cook in a 350F oven for 1 1/2 hours until tender.

From Amanda <ahl5@PANTHEON.YALE.EDU>
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Lamb Curry with Coconut Cream

This is best made at least a day ahead; keep, covered, in refrigerator, or you may freeze it

1 1/2 kg boned leg of lamb
2 onions, sliced
1 cup coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cumin
2 onion, chopped, extra
2 cloves garlic, crushed
2 small fresh green chilis, chopped
1 Tbs chopped fresh coriander
2 tsp grated fresh ginger
4 Tbs coconut or olive oil
1/3 cup water
150g can coconut cream (5 1/4 oz.)

Cut lamb into 2cm cubes. Combine lamb, onions, coconut milk, cardamom and cumin in a large bowl, mix well, let stand for at least 1 hour. Meanwhile, blend or process extra onions, garlic, chillies, coriander and ginger until combined. Heat oil in a large saucepan, add chilli mixture, stir over medium heat for 3 minutes. Add a small amount of lamb mixture to pan (do not have more than a single layer of lamb in the pan at one time), stir over high heat until lamb is well browned all over; remove from pan.

Repeat with remaining lamb.

Return all of the lamb to pan, add water, bring to the boil, then reduce heat and simmer, covered, for about 45 minutes, or until the lamb is tender. Stir in coconut cream, heat through without bringing to the boil.

Adapted from: ynnuf@clear.net.nz (Doreen Randal)
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Lamb Curry

1 lb uncooked lamb, diced
4 Tbs olive oil
1-2 chopped onions
2 Tbs sultanas
2 Tbs coconut
lemon juice
curry powder to taste
1 cup stock

Heat olive oil and lightly fry onions, add diced meat and all dry ingredients. Stir over a low heat until well mixed. Add stock, sultanas and seasoning and cook until the meat is tender.

From: ynnuf@clear.net.nz (Doreen Randal)
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Indian Curry

1 1/2 kg leg of lamb
2 onions
1 tomato
3 Tbs olive oil
2 1/2 cm piece green ginger
1 tsp paprika
1/4 tsp turmeric
1 tsp garam marsala
pepper
3 cups water
3 cloves garlic

Peel onions and tomato. Cut meat into 2 1/2 cm pieces. Heat oil in saucepan, add one sliced onion, sauté until golden brown. Add meat, brown well. Chop the remaining onion roughly, combine with remaining ingredients, except water, in blender. Blend until reduced to a paste. Add to saucepan, stir over heat 2-3 minutes. Add water. Stir well, cover, reduce heat. Simmer gently 1 hour or until meat is tender.

From: ynnuf@clear.net.nz (Doreen Randal)
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Roasting Lamb Legs for the Maillard Reaction

I try to maximize the tasty Maillard reaction. I set my oven to Convection Roast and preheat to 450°F. If you don't have a convection oven, then set both temperatures 25°F higher.

I dry the leg thoroughly with paper towels. Moisture keeps the temperature down, and you need a high temperature to get the most Maillard reaction. Four half-size paper towels cover the leg nicely. I sprinkle coarse ground pepper on all sides of the leg. I sprinkle on the bottom first, then sides, then top. This reduces the moisture more. And is tasty.

The leg first gets 30 minutes at the 450°F, then 325°F. There is no way to estimate the time, so I use a remote thermometer. Mine is wireless [a ThermoPro TP07S], as I do not hang out near the kitchen. Non-remote models exist. I set the thermometer to 142°F. It will take me a few minutes to get down to the kitchen, and the temperature will be 143-144°F when I take the leg out. No higher. Then it can rest for 10 minutes, and the internal temperature will continue to rise.

If I want to eat food with it that takes time to prepare, I know the temperature to set at first, to go start the other foods. Like 103°F for sweet potatoes in the Actifry, 133°F for steamed vegetables.

I leave the leg in its roasting pan. With my meat boning knife, I first cut off the meat on the shank and then from the far end, to get what I need. I slice off bite size pieces. Then one can use a spoon and eat with one hand.

While eating, I leave the roast out to cool. I lay the knife at the end of the pan and stick into the meat. All then goes into the refrigerator uncovered. The surfaces may dry a little, but so what. Some people buy dehydrators and deliberately dry meat.

For subsequent servings, I can hold the shank and cut slices from the far end and work my way to the shank. The knife gets washed when the pan gets washed.

For the last serving, I heat in the pan. If you don't have a rectangular burner, you do your best with the large burner. I use a spatula to leave nothing in the pan. All that fat and drippings are tasty.

I much prefer the semi-boneless legs over the fully boneless. The fully boneless are smaller, and if using a full-size oven, it doesn't make sense to cook only one. With two it is hard to get them cooked evenly. I cut the string mesh off before cooking. A big mess to remove afterwards, and you lose some of the Maillard reaction. Then the meat hunks are much harder to carve. You need a meat fork to hold.

I only buy grass-fed lamb. It is what is imported from Australia and New Zealand. Lamb legs are often on sale before Thanksgiving, Christmas and Easter. I have a chest freezer and stock up then. I buy the biggest legs. Same oven effort to cook. ShopRite is my source.

From: Don Wiss
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Stuffed Baby Eggplant

8 baby eggplants, about the size of a lemon
1/4 cup extra-virgin olive oil
6 shallots, minced [could substitute onion]
4 garlic cloves
2 pounds ground lamb
3 large vine-ripe tomatoes, peeled and finely chopped
Sea salt and freshly ground black pepper
1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for garnish
1 tablespoon finely chopped fresh mint leaves
1 lemon, juiced
3/4 cup chicken stock
1 lemon, sliced paper-thin

Preheat the oven to 350 degrees F.

Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.

Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.

Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.

Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.

Comments:
- I used ground beef instead and only 1 pound. Next time I will add salt and pepper to the eggplant before adding the beef.
- Why would I discard the pulp? It could be used for something else.

Recipe courtesy Tyler Florence
Show: Food 911. Episode: A Turkish Wager
Found at Food Network
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Lamb in Red Wine Sauce

This is a most delicious recipe that makes a thick rich sauce, a wonderful way to cook lamb rather than the usual rare lamb.

1 leg of lamb, bone-in is better
1 1/2 tblspns olive oil or goose fat
2 - 3 onions, peeled
2 celery sticks
3 - 4 carrots peeled
8 - 10 garlic cloves, peeled
1 1/2 - 2 (750 ml) bottles of red wine, the best you can afford
rosemary and thyme, or herb de provence
black and white peppercorns
bunch of parsley (flat leaf preferred)
1 tblspn wine vinegar
salt to taste

Trim off fat from the lamb and discard fat. Salt and pepper the lamb. Heat up oil in a dutch oven on the stove. Brown the lamb on all sides, this usually takes about 10 minutes or so. Drain the fat when finished.

Put lamb in dutch oven. Add 1 1/2 - 2 bottles of red wine (use decent wine, not the best in the celler but decent). Add quartered onions, garlic cloves quartered, some salt, and celery sticks cut up. These give the lamb flavor but are not meant to be eaten.

Alternatively (better, but a bit more fussy): after browning the lamb, remove lamb, and into the same dutch oven, with about one tablespoon of fat, dice and put in onions, carrots, and celery. Saute these until the onions start to brown then proceed with the recipe by adding lamb, wine etc.

In either cheesecloth of a "tea ball" put in a few bay leaves, a bunch of parsley, about 10 peppercorns (black and white), some herb de provence or some thyme and rosemary. Put this "bouquet garni" in the liquid with the lamb.

Add a few tablespoons of wine vinegar and some salt.

Cover tightly as possible and cook in the oven at 425 - 450 degrees or on the stove. Oven is best because it prevents the bottom from scorching.

Turn the lamb over at least once or twice during cooking. Cooking generally takes about 3 or even 4 hours. You want the lamb to be completely falling apart so you can eat it with a spoon.

If you add cooking liquid to it during cooking due to evaporation, add broth rather than water (I use chicken broth) if possible, otherwise add water. Don't let the liquid level get too low or things will scorch.

When finished remove the lamb, discard the vegetables but keep the sauce.

The sauce is very rich and you should be able to eat the lamb with a spoon! It tastes as good or better the next day.

By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Boneless Lamb Shoulder Roast

1 cup parsley leaves
4 medium cloves garlic
salt and freshly ground black pepper
about 2 Tbs. extra virgin olive oil
1 boned lamb shoulder (3-4 pound), trimmed of surface fat (ask the butcher)

Preheat oven to 300 F. Mince the garlic and parsley together until quite fine. Add a big pinch of salt, some pepper and enough olive oil to make it slurry. Smear this onto and into the lamb, making sure to get it into every nook and cranny possible. Put lamb into a roasting pan lined with foil. Roast for about 1 and 1/2 hours, basting with pan juices every 30 minutes or so. When internal temp reaches 140 F, turn heat to 400 F and roast about 10 minutes more, until internal temp is 150 F and the exterior has browned nicely. Let roast sit for about 10 minutes, then carve and serve with some if its juices.

From a newspaper clipping that my mother-in-law sent to me.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001
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Rolled Lamb with Garlic

16 garlic cloves, unpeeled
2 Tbsp chopped fresh parsley
2 tsp fresh oregano or 3/4 tsp dried
1 leg of lamb, boned, 3 1/2 to 4 pounds
3/4 tsp pepper
1 1/2 Tbsp olive oil

Preheat oven to 350F. Bake unpeeled garlic in a small baking pan covered with foil for 15 minutes. Peel garlic. Increase oven temperature to 475F. Set lamb on work surface, boned side up. Scatter whole garlic cloves, parsley, and oregano over lamb. Season with 1/4 tsp pepper. Roll up roast and tie at 2-inch intervals. Rub lamb with olive oil. Season with remaining pepper. Place lamb in an open roasting pan. Roast lamb at 475 for 15 minutes. Reduce oven temperature to 350 F. and cook 1hour 15 minutes longer, or until lamb is medium-rare. Serve with pan juices.

From: 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Roast Lamb with Herbs

1 garlic clove, minced
1 tsp pepper
1 crushed bay leaf
1/2 tsp ginger
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp sage
1 Tbsp oil
1 leg of lamb

Mix garlic, seasonings, herbs and oil together. Rub on the roast. Place lamb on rack in roasting pan. Cook, uncovered, at 300F for approximately 30 minutes per pound.

From: Mrs. Albert N. Zeller, in Seasoned in Sewickley
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Roast Leg of Lamb

The best way I have found to cook it is to roast a leg in the oven covered for 2 hrs. at 300F. This does not over cook it and it is delicious. Then I drain off the juice into a jar and refrigerate it. The left over lamb I also put in the fridge and when I want to eat it again I slice some off, put in some of the now jellied juice, and maybe a little piece of the, beautiful white, hard fat that covers the jelly into a frying pan, season it with a little Herbamare and all-purpose herbs and just warm it up, then I pour the delicious juice over my steamed collards or kale and eat a most yummy dish.

The chops are very good too. I lightly cook them in a frying pan, just enough to kill any bacteria on the out side. I like all meat as raw as I can dare to eat it. It just tastes better!

From: Rainah on the PaleoFood list. Posted 21 Feb 1999.
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Lamb Chops Stuffed with Chicken Livers

6 chicken livers, chopped
1/2 lb. mushrooms, chopped
5 tbsp olive oil
pepper
1 tbsp parsley, finely chopped
6 double rib lamb chops

Sauté the livers and mushrooms in 2 tbsp olive oil, do not let them brown. Season with pepper. Add parsley. Trim fat from chops and slit them to make pockets. Stuff with liver mixture. Heat the remaining oil in heavy casserole, add chops and sear them over high heat in both sides. Cover casserole and bake at 350F for 25 minutes or until tender. You can skewer chops to close pockets and broil on both sides until cooked. Put chops on a platter, and pour pan juice over them, and serve.

From: Anna Rae Kitay in Three Rivers Cookbook II
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Jerk Ribs

Lamb ribs are quite nice with jerk seasoning. (Goat meat would be more authentic, but lamb works just as well.)

For jerk ribs, marinate the 3-4 lbs ribs over night in 1 tablespoon of jerk seasoning mixed with 1/4 cup olive oil. BBQ over low heat for 4 hours or more, until the bones can be pulled from the meat. (If your BBQ has a smoker, use it!)

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Aug. 2001
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Broiled Lamb Chops

8 lamb chops
pepper
2 tsp basil leaves
2 tsp marjoram leaves
2 tsp thyme leaves

Sprinkle chops lightly with pepper. Mix herbs and rub into chops. Stack together, wrap, and chill at least 1 hour. Broil 10 minutes for medium rare, 15 for medium.

From: Three Rivers Cookbook II
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Crockpot Leg of Lamb

Take a half-leg of lamb (small enough to fit into your crockpot) and a garlic bulb. Peel and thickly sliver 8-12 cloves of garlic (I used a whole bulb). Use a sharp paring knife to make slits about an inch or so apart all over the leg of lamb and stuff garlic slivers into the slits, then put the lamb into the crockpot with a little water (maybe 1/3 c.). You could sear the lamb in a pan first to brown it, but since I was starting this very late at night I didn't bother and it was fine. Cook 5-6 hours on auto-shift for fairly well-done lamb. Remove from crockpot, carve and serve. Save broth, bones and leftovers for another dish (see following recipe). I suppose you could also add chunks of carrots, etc to cook with the leg of lamb. My father studs lamb with garlic the same way before grilling on his Weber grill, and it's really fantastic.

From: jmni@midway.uchicago.edu (Jill M. Nicolaus)
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CrockPot Lamb Vindaloo

3 lbs boneless leg of lamb (unless you can find lamb stew meat)
2 T dried minced onion (or 1 medium yellow onion, minced)
6 cloves of minced garlic
1/2 t ground clove
1 t ground ginger
3/4 t red cayenne pepper (+/-)
1 T ground coriander
1 T cumin
1 t cinnamon
1/4 cup lemon or lime juice

optional:
1 can tomatoes [or 1/2 cup water]

Carefully trim the lamb, and cut into stew-meat sized chunks. Put in crock with all of the dry spices and onion. Let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo. In the morning add the 1/4 cup of citrus juice. Add the can of tomatoes or 1/2 cup of water. Cook on low for 8-10 hours.

Adapted from: A Year Of Slow Cooking
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Slow Cooker Lamb Roast

2 lb grass fed lamb arm roast
1/2 teaspoon salt
1 tablespoon dried rosemary
1/4 teaspoon black pepper
5 cloves garlic, halved
1 tablespoon coconut oil, as needed
1/4 cup Marsala cooking wine

- Combine salt, rosemary and black pepper in a small bowl.
- Using a sharp knife, make small slits all around the lamb roast and stuff each slit with a garlic half. Rub the herb mixture all over the roast.
- Pan sear the roast on all sides. Remove from heat.
- Add the coconut oil to the slow cooker pot. Place the roast inside and pour the wine over it.
- Cook at low temperature for 5-6 hours.

Recipe courtesy Marianita Shilhavy
From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Slow-Cooked Leg of Lamb with Garlic, Lemon & Rosemary

1 leg of lamb (that will fit in your CrockPot - if not, get the butcher to cut off the shank end) - with or without bone
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
1 Tbsp. olive oil
1/2 tsp. coarse salt
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water

On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.

Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.

From: Dinner With Julie [archive.org]
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Lamb Stew with Cauliflower

2 pounds boneless lamb, cut into 1 1/2 inch cubes
2 medium onions, chopped
1 small cauliflower, cut into florets
1 clove garlic, minced
1 T. chopped parsley
1/4 t. pepper
16 ounce can tomato paste
1 cup white wine or other liquid

Combine all ingredients in cooker. Cook on high for 5-6 hours.
Yield: 4-6 servings

Adapted from: Just Slow Cooking Recipes [archive.org]
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Irish Lamb Stew -- Crockpot Recipe

1-2 pounds lamb, cut up (or broth, bones and leftovers from above recipe)
3-4 yellow onions, cut into 1/2" pieces
6-8 carrots, cut into 1/2" slices
3-4 cloves garlic, chopped (omit if using garlicky leftovers from above)
1-2 bay leaves
1/2-1 t. dried tarragon
1/2-1 t. ground black pepper

Combine the above ingredients in a crockpot with enough water to barely cover. Cook overnight on low (slower cooking lets the veggies flavor through without getting mushy). Allow to cool in order to easily remove the excess fat, the bones, and the bay leaves. Reheat to serve.

From: jmni@midway.uchicago.edu (Jill M. Nicolaus)
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