| Gyros |
| 1 lb. lean ground beef 1 lb. ground lamb 1 1/8 tbsp. oregano 1 1/2 tbsp onion powder 1 tbsp garlic powder 3/4 tbsp ground pepper 1 tsp. thyme 3/4 tsp salt Mix all ingredients. Place in bread pan and bake at 350 degrees for 1 hour and 15 minutes. (Optional: place on grill after one hour and turn to roast edges). Cut thin slices with a sharp knife. Serve with cucumber sauce in pita bread. May serve hot or cold. Cucumber Sauce 2 cups sour cream 2 medium cucumbers, peeled, seeded & strained 2 cloves garlic, crushed 1/2 tsp salt Mix and chill then serve with Gyro meat in pita bread. |
| Lamb Marinade |
| 2 tbsp honey (we use our special lavender honey!) 2 tbsp dijon mustard 1 1/2 tsp crushed rosemary 1 1/2 tsp chopped garlic Marinade lamb chops or lamb steak for about 20 minutes. Broil or grill. |
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| Irish Stew |
| 1 lb. boneless lamb, cut into 1" cubes 1 medium onion, cut into thin wedges 1 bay leaf 1 1/2 tsp. salt 1/4 tsp. pepper 2 medium potatoes, peeled and sliced thin 1 medium turnip, peeled and chopped 1 9-oz. package frozen green beans OR peas 1 tbsp. parsley 1/4 tsp. dried basil 1/4 tsp dried oregano 2 1/2 cups water OR Guiness (or another other stout beer) |
| Dip lamb pieces into flour and pan fry until brown in olive oil. In Crockpot, layer onion, bay leaf, salt, pepper, potatoes, turnip, green beans (or peas), parsley, basil and oregano. Add browned lamb. Pour 2 1/2 cups water OR Guiness (stout beer) over all. Cover and cook on low heat for about 8 hours. |
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| Green Bean Bredie (South African recipe - with variations) |
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| 2 tablespoons vegetable or olive oil 1 1/2 lbs. boneless lamb shoulder, cut into 1x2" chunks OR use lamb shanks and also can add extra bones for broth 1 cup coarsely chopped onions 1 teaspoon finely chopped garlic 1 teaspoon scraped, finely chopped fresh ginger root (do not substitute dried ginger!) 1/2 cup water 1 lb. fresh green string beans, trimmed, washed, and cut diagonally into 1" lengths 2 medium sized boiling potatoes, peeled and cut into 1/2" pieces 1 tablespoon finely chopped fresh hot chilies (use caution when handling) 1/4 teaspoon crumbled, dried thyme 1 teaspoon salt Freshly ground black pepper In a heavy 12" skillet, heat the oil over moderate heat until a light haze forms above it. Add the lamb and brown it a few pieces at a time, turning frequently with a slotted spoon and regulate the heat so that the meat browns evenly without burning. As the lamb browns, transfer the pieces to a plate. Pour off and discard all but about 2 tablespoons of the fat from the skillet and drop in the onions, garlic, and ginger root. Stirring frequently and scraping in any brown particles that cling to the bottom and sides of the pan, cook over moderate heat for 8-10 minutes, or until the onions are soft and golden brown. Watch carefully for any sign of burning and keep regulating the heat. Return the meat, along with any liquid that has accumulated around it, to the skillet. Then reduce the heat to the lowest possible point, cover tightly, and simmer for 30 minutes. Stir in the water, green beans, potatoes, chilies, thyme, salt & pepper and bring to a boil. Cover again and reduce the heat to low and stirring occasionally, continue simmering for about 1 hour, or until the lamb and vegetables are tender, but still intact. Taste for seasonings and serve at once, mounded on a platter. Green Bean Bredie is traditionally served accompanied by hot boiled rice. Serves 4. |
| Variation: You can cook up the meat and then layer ingredients, with vegetables on the bottom, in a crock pot. Then cook on low heat (6-8 hours) to serve later in the day. Pour extra liquid on top of the lamb, which would be the top ingredient in the crock pot. |
| Variation: Instead of using rice, we like to reserve the liquid after removing the meat from the skillet and cook thick noodles in the lamb broth/gravy mixture. You can extend this by adding veal boullion -- or just add more liquid to the pan while still sauteeing the lamb for reserve later. |
| Variation: We like the orange hard squashes, so you can cut up a Hubbard or Butternut squash into 1" chunks and use that in the dish instead of green beans. It is good to pre-cook the squash either by roasting it in the oven or lightly boiling it before transferring it into the skillet or crockpot with the meat and other ingredients. |
| Lamb Shank Stew (Adaptation of Tyler Florence recipe from Food Network) |
| 1 cup flour Kosher salt & freshly ground black pepper 3 lamb shanks (about 8 oz. each); cut in half Olive oil 4 cloves garlic, chopped 4 large carrots, cut into coins 1 lg. onion, cut into chunks 1 bay leaf 1/4 bunch thyme (or use dried thyme) 2 cloves 3/4 bottle red wine (750 ml - optional) 1 quart beef stock 1 cup parsley 6 large russet potatoes Preheat oven to 350F. Prepare shanks: On a large plate, season flour with plenty of salt and pepper, then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add some olive oil to the pan to cover bottom, and carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside.Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook 2-3 min, browning the vegetables, then add wine (optional), beef stock and finally some barley (optional). Return the shanks to the pan. Cover and roast in the oven 2 hours. After 2 hours, remove from oven and arrange potatoes on top to cover the stew; may need to cut potatoes into halves to fit. Place back in the oven uncovered and bake for 30-40 min. until the potatoes are cooked. May baste with butter. |