Dijon Rack of Lamb

a la Valdi:

Coat lamb with Dijon Mustard. Then coat with bread crumbs.  Roast at 325 for about 45 minutes or until meat thermometer reads 170 degrees or shorter for medium(160 degrees) or medium-rare(145 degrees).

 

a la Anna:

Coat lamb with Dijon Mustard.  Sprinkle and rub with herbs and salt.  The San Juan Blend from San Juan Island Sea Salt is yummy.  Then finish with a light drizzle of balsamic vinegar.   Roast at 325 for about 45 minutes or until meat thermometer reads 170 degrees or shorter for medium(160 degrees) or medium-rare(145 degrees).

Submitted by Valdi and Anna

 

 

Easy Lamb Shank Dinner x2

My favorite way to enjoy lamb shanks is ROASTED slowly & lowly at 325 degrees for about 40 minutes per pound.  In a medium bowl, toss together garlic granules, freshly ground sea salt & pepper, and herbs de Provence and rub the seasoning mixture onto the shanks.  Place in a roasting pan, fatty side up, and cook till done.  Serve with rice or quinoa and a green salad topped with olives & feta.  -Anna

 

This is how I like my lamb shank.  Season meat with salt and pepper, roast in Dutch oven. When the meat is nice and brown, add chopped carrots, parsnips, onions and crimini mushrooms and roast for 15 min.  Then add almost half bottle red wine, tablespoon tomato paste, bay leaf, sprig of thyme and braise for another 45 min.  Serve with sweet and sour red cabbage, mashed potatoes and green peas.  -Valdi

 

Valdi’s Icelandic Lamb Soup, a la Anna

We pulled this recipe out of the archives!  It’s a fall classic and we just happen to have all the ingredients that you’ll need.  It’s what’s for dinner tonight!

A couple of years ago when I was battling a nasty cold, Valdi brought the most delicious bowl of soup to the co-op for me.  It was the BEST soup I’d had in years… perfect for the fall and winter and it’s a great way to use up left-over lamb.  I like lean meat so leg of lamb or shoulder roast works well for me.  Valdi likes a lot more fat, he says it intensifies the flavor, so he uses more soup and rib bones and fattier left-over cuts. 

 

What you need:

2 – 3 packages of lamb bones and/or ribs (if you don’t have any left-over lamb, use 3-4 times as many packages of bones/ribs, as meaty as possible.)

1 – 2 cups diced carrots

1 – 2 cups diced parsnips or turnips

1 – 2 cups diced onion

2 – 4 cups chopped cabbage or kale

2 – 4 cups diced left-over lamb or a couple of steaks cooked and cut into cubes (or use 3-4 times as many soup bones and ribs in broth… so you have more of that meat to use)

1 scant cup rolled oats (I use thick rolled from the bulk bin)

Optional:  2 garlic cloves, chicken broth (I like Better than Bouillon)

 

What to do:

Fill large stock pot ¾ full of water

Add in bones, a pinch or two of salt, two stalks of celery, 2-3 carrots, a quartered onion, and a bay leaf (I also added two whole cloves of garlic, but Valdi doesn’t use garlic in his soup)

Bring to boil then turn down and simmer, uncovered, for two hours

For the first several minutes of cooking you’ll need to scoop off some icky looking foam.  I don’t know why it does this, I just scooped it off like Valdi instructed.

While the broth is simmering dice your veggies and meat

When the broth is done, strain out the bones and spent veggies, and pull meat from bones (if you want a lower-fat version, make sure to trim the fat from the meat and chill the broth for several hours so that you can skim off the fat).

Rinse stock pot then add broth back in, along with a few more cups of water or prepared broth, to fill stock pot ½ to ¾ full.  If adding more than three cups of water you’ll probably want to add some Better than Bullion (chicken base) so the broth isn’t too watery.

Bring broth to boil and add in all your veggies, meat, and oatmeal

Turn down to simmer for 20-30 minutes, add more liquid if needed

Add salt as needed

Recipe submitted by Anna, tweaked and adapted from Valdi’s family recipe

 

Persian Lamb Stew

Ingredients:

Lamb neck bones–1.5-2 lbs. (or stew meat–1 lb.)

1 large onion, chopped

3 tbsp. olive oil

1/4 cup tomato sauce

 

Seasonings:

1/2 finger size fresh turmeric, peeled and minced

1/2 tsp. hot pepper flakes

1 tsp. freshly ground black pepper

1 tsp. kosher or other salt

Cilantro or Parsley to sprinkle.

 

In a large saucepan, brown onions in oil on medium heat until golden. 

Add meaty bones or stew meat, sprinkle seasoning on top, and stir around until the meat is lightly browned. Add two cups or so water to cover the meat; simmer about two hours.

When the meat is falling apart, remove it to a plate. Turn the heat on the sauce up a little and add the tomato or sauce. Reduce the sauce by half. Meanwhile, cut the meat off the bones. When the sauce is reduced, add the meat back in and cook another few minutes.

Serve with rice and sprinkle with cilantro.

Recipe submitted by Eleanor, freely adapted from The Shiska in the Kitchen,  www.theshiksa.com

 

 

Anna’s Fake and Easy Gyros

This is one of my favorite all-season and all-in-one meals.  I use spelt tortillas instead of pita bread, because I usually avoid wheat.  Also, good pita bread is hard to come by.  The co-op has several great frozen tortilla choices.

Filling Ingredients:

1 lb sweet Italian lamb sausage (or half and half mixture of sausage and ground beef)

1 onion, chopped (half used in cooked meat mixture, the other half raw)

1 Tblsp crushed or minced garlic

1 tsp of each of the following herbs/spices: oregano, rosemary, marjoram, thyme, cumin, black pepper

½ tsp salt

Any combination of fresh veggies, diced:  cucumber, tomato, bell peppers, salad greens, sprouts, cabbage

Crumbled feta cheese

Tzatziki Sauce

Directions:

Prepare Tzatziki Sauce at least an hour ahead of time (see recipe below)

In large skillet, with just a smidge of oil, over med-high heat, cook crumbled meat, garlic and spices.

Pour off fat as needed.

Add onion and salt half way through cooking, after most fat has been poured off

While meat is cooking chop up your veggie choices 

And when meat is thoroughly cooked… fill tortilla with meat mixture, fresh chopped veggies, and drizzle with Tzatziki sauce.  Wrap and enjoy!

 

Tzatziki Sauce Ingredients and Directions:

½ lb plain yogurt or lebni

4-5 cloves crushed garlic

½ Tblsp olive oil

1 tsp fresh dill, finely chopped, or a couple of pinches of dried dill

1 Tblsp of lemon juice – I sometimes skip this as well, especially if yogurt is already quite tart

Salt & pepper to taste

One quarter to half a cucumber, peeled & grated – I sometimes skip this, if cukes aren’t in season

Mix together all ingredients but cucumber.  Store in fridge for at least 1 hour.  Mix in cuke right before serving.

Original recipe submitted by Anna

 

 

 

 

 

French Dijon Style Lamb Chops

Marinade in:
1 c Olive oil
3 cloves garlic
1 tbsp crushed black pepper
Pinch of Celic Seasalt
1/4 c Balsamic Vinager
1 tbsp Dijon Mustard

Let marinate over night

Great grilled on outdoor BBQ or Broiled in oven

Recipe adapted and submitted by Valdi

Icelandic Lambchops

Lambchops are tenderized with meat tenderizer (choose a good one, papaya enzyme should be the active ingredient)
Then breaded. Using seasoned flour eggwash and bread crumbs
Panfried golden brown in butter on medium heat. Served with golden brown onions, mashed potatoes, sweat peas, and pickled red beats.

Recipe submitted and adapted by Valdi

 

Valdi’s Icelandic Lamb Soup a la Anna

A couple of months ago when I was battling a nasty cold, Valdi brought the most delicious bowl of soup to the co-op for me.  It was the BEST soup I’ve had in years… perfect for the winter and we have just about everything you need at the co-op.  Also, it’s a great way to use up left-over lamb.  I like lean meat so leg of lamb or shoulder roast works well for me.  Valdi likes a lot more fat, he says it intensifies the flavor, so he uses more soup and rib bones and fattier left-over cuts.  To each his/her own.

What you need:

2 – 3 packages of lamb bones and/or ribs (if you don’t have any left-over lamb, use 3-4 times as many packages of bones/ribs, as meaty as possible)

1 – 2 cups diced carrots

1 – 2 cups diced parsnips or turnips

1 – 2 cups diced onion

2 – 4 cups chopped cabbage or kale

2 – 4 cups diced left-over lamb (or use 3-4 times as many soup bones and ribs in broth… so you have more of that meat to use)

1 scant cup rolled oats (I use thick rolled from the bulk bin)

Optional:  2 garlic cloves, chicken broth (I like Better than Bouillon)

 

What to do:

Fill large stock pot ¾ full of water

Add in bones, a pinch or two of salt, two stalks of celery, 2-3 carrots, a quartered onion, and a bay leaf (I also added two whole cloves of garlic, but Valdi doesn’t use garlic in his soup)

Bring to boil then turn down and simmer, uncovered, for two hours

For the first several minutes of cooking you’ll need to scoop off some icky looking foam.  I don’t know why it does this, I just scooped it off like Valdi instructed. 

While the broth is simmering dice your veggies and meat

When the broth is done, strain out the bones and spent veggies, and pull meat from bones (if you want a lower-fat version, make sure to trim the fat from the meat and chill the broth for several hours so that you can skim off the fat).

Rinse stock pot then add broth back in, along with a few more cups of water or prepared broth, to fill stock pot ½ to ¾ full.  If adding more than three cups of water you’ll probably want to add some Better than Bullion (chicken base) so the broth isn’t too watery. 

Bring broth to boil and add in all your veggies, meat, and oatmeal

Turn down to simmer for 20-30 minutes, add more liquid if needed

Add salt as needed

 

Recipe submitted by Anna, “translated”and adapted from Valdi’s family recipe

 

 

 

Lamb Chops Finished with Balsamic Vinegar

This is dead easy, not really even a recipe.  It works for lamb chops or lamb steaks, or beef or pork for that matter.  Season meat to your liking, place on plate and let rest about 15 minutes… so that the seasoning sinks in.  Heat skillet over med-high heat and add a little bit of oil or butter, just enough so the meat doesn’t stick.  Place meat in skillet and cook to your liking.  When just about done, add a splash of balsamic vinegar over the meat, turn meat over and add another dash.  Cook for just a half minute longer. 

This is one of my favorite meals.  Lamb chops served with rice and a simple salad made with Mama Bird greens, bell pepper, cucumber, feta cheese, Greek olives and tossed with an oil and vinegar dressing. 

 

My Mom’s Curried Lamb

 

This is a good recipe if you have left over leg of lamb or shoulder roast.

 

 

When I was growing up, I remember my mom occasionally surprising my dad with Leg of Lamb for dinner.  And because even a hungry family of 7 has a hard time polishing off an entire leg of lamb, my mom could usually get a second meal out of the whole shebang.  So the next evening we would have curried lamb on rice.  I don’t know which I love more, a simple but elegant leg of lamb dinner or a scrumptious and spicy bowl of lamb curry.

 

 

Ingredients for the Roux:

 

1 ½ Tablespoons each of butter and olive oil

 

2 Tablespoons finely diced shallot

 

2  cloves minced or pressed garlic

 

¼ cup flour (any kind)

 

2 teaspoons curry powder

 

1 teaspoon salt

 

1 – 2 cups chicken broth

 

 

 

Ingredients for the Curry

 

1 ½ Tablespoons curry powder

 

2 cups cubed leg of lamb meat (fat trimmed off)

 

2 – 3 cups of combined seasonal veggies (carrots, parsnips, celery, kale, broccoli raab, frozen peas, onions, etc.)

 

½ cup sour cream, plain yogurt, or lebni (Greek sour cream)

 

¼ cup chopped chives or parsley

 

 

 

Directions for the Roux

 

Add oil and butter to hot skillet, over med-high heat add shallots and garlic and sauté till onions are translucent.  Add curry powder and salt and stir to combine.  Then add flour and stir continuously for a few minutes till flour browns slightly and the rawness is gone.  Finally, using whisk, stir in broth a little at a time stirring continually till mixture is smooth and silky.

 

 Directions for Curry Sauce

 

Whisk in the additional curry powder.  Add in the diced meat and veggies and cook over med heat Partway through cooking, test sauce and add more curry, salt, and pepper to taste.  When veggies are done, but still crisp (not limp!), remove pan from heat and stir in ½ – 1 cup of sour cream/yogurt/lebni.

 

Serve over rice, garnished with chives or other chopped herb.

 

 

 

Recipe submitted by Anna, adapted two times over from a 1959 Betty Crocker Cookbook, I think