Index
Lamb and Rice Soup
Greek Burgers
Lamb Braised in Red Wine
Irish Lamb Stew
Lamb & Rice
Soup
INGREDIENTS
1/2 cup rice, preferably long grain brown, or use 1 1/2 cups cooked rice
1 pound ground lamb
1/2 teaspoon cardamom
1 teaspoon lemon zest (optional)
1 package frozen greens (spinach, chard etc) or use about 1 pound fresh greens
1 medium onion
2 celery stalks
2 cloves garlic, or more if desired
1 teaspoon thyme, crumbled
1 bay leaf
water, oil for pan, salt and pepper
Container: 3 or 4 quart saucepan
Servings: 4
Prep Time: 45 minutes
Cook Time: 15 minutes
Directions
• Cook rice in 1 1/2 cups water with 1/2 teaspoon salt until rice is just
tender, about 45 minutes ( time will be less if using white rice; follow package
directions).
• If using frozen greens, set out to thaw. If using fresh greens, wash,
trim off stems and chop coarsely. Chop the onion, slice the celery thinly and
mince the garlic.
• Make the meatballs: mix ground lamb with cardamom, 1 teaspoon salt, a
few grinds of pepper and lemon zest, if using. Shape into approximately 24 small
balls.
• Lightly film a heavy saucepan with oil. Over medium heat, brown the meatballs
and set aside. Pour off all but 1 tablespoon of fat, leaving any browned bits
in the pan. Add the onions and celery and cook until the onions soften, about
5 minutes. Add garlic, 4 cups water, bay leaf, thyme, chopped greens and rice.
• Simmer until rice and vegetables are tender. Correct seasoning and serve
hot.
Greek
Burgers
INGREDIENTS:
1 cup mayonnaise
2 teaspoons minced garlic
2 pounds ground lamb
1/4 cup bread crumbs
1 bulb fennel, chopped
3 tablespoons shallots, minced
1 teaspoon dried oregano
1/2 teaspoon salt
ground black pepper to taste
8 hamburger buns
DIRECTIONS:
1. In a small bowl, mix together mayonnaise and minced garlic. Cover,
and refrigerate for at least 2 hours.
2. Preheat grill for high heat.
3. Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt.
Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces.
4. Brush grate with oil, and place burgers on grill. Cook for 3 to 5
minutes per side, turning once, or until done. Serve on buns with garlic
mayonnaise.
--Contributor, Bosco
Lamb Braised in Red Wine
INGREDIENTS
1 1/2 pounds lamb stew meat, or make your own from the shoulder, neck
or shank.
1 carrot
1 celery stalk
1 onion
4 garlic cloves, or more to taste
2 tablespoons flour
1 teaspoon dried rosemary, crumbled
2 cups dry red wine
salt and pepper
Servings: 4
Prep Time: 30 minutes
Cook Time: 2 hours
Directions
• Trim off any excess fat and cut lamb into small cubes, about 3/4".
Salt and pepper lightly. Finely dice the carrot, celery, onion and garlic.
•
Heat oil (medium-high) in Dutch oven or heavy saucepan with lid. Brown lamb
in hot oil, in batches if necessary to prevent crowding. Remove meat, leaving
browned bits. Let pan cool 1 minute, then add 1/2 cup water and stir to incorporate
browned bits.
•
Add vegetables and cook, stirring, until the water has evaporated. Reduce heat
to medium-low, sprinkle on the flour and rosemary and stir in. Add browned
lamb and any accumulated juices. Add wine.
•
Adjust heat to maintain a simmer , cover, and cook 2 hours or until lamb is
tender. Check occasionally to make sure there's enough liquid. Add water, if
necessary, so there is about 1 cup of sauce when the meat is done. Taste for
seasoning and serve with pasta, rice, or mashed potatoes.
Irish Lamb Stew
"Authentic Irish-style stew made with lamb, potatoes and carrots."
INGREDIENTS:
1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and
sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for
garnish
Prep Time: 25 Minutes
Cook Time: 2 Hours Ready In: 2 Hours 25 Minutes
Yields: 4 servings
DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Layer the lamb meat, onion, potatoes, carrot and celery in an oven
proof pot or casserole dish. Season each layer with parsley, salt and
pepper as you go. Pour in the beef stock and cover tightly.
3. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables
and meat are very tender. Divide into bowls and garnish with additional
parsley.
--Contributor, Michele
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