Category Archives: Lamb

Carré D’Agneau (Rack of Lamb)

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2 loins of baby lamb
Softened butter
Salt and freshly ground black pepper
4 ounces fresh breadcrumbs
4 tablespoons finely chopped parsley
½ level teaspoon dried thyme
½ level teaspoon dried marjoram
Grated ring of ½ lemon
Grilled whole tomatoes
Watercress

Spread loins of lamb with softened butter and season generously with salt and freshly ground black pepper; place in a roasting tin. Roast in moderately hot oven (400° – M5) for 15 minutes. Remove from the oven and cool.

Make a paste of breadcrumbs, chopped parsley, thyme, marjoram, lemon rind and softened butter, and coat sides of lamb thickly with this mixture.

Twenty minutes before serving, return loins of lamb to a moderately hot oven (400° – M5) and roast for 20 minutes.

Serve garnished with grilled whole tomatoes and watercress.

Serves 4-6

©️Robert Carrier 1968

Couscous

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ingredients:

1 cup chick-peas
1 pound carrots
½ pound turnips
1 small celery root
2 onions
1-2 pound chicken
2 pounds mutton neck, boned breast or shoulder, cut into pieces
4 tomatoes
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
2 cloves
1 pinch saffron
2 cups semolina
3 cups salt water
2 cups zucchini
1 Tablespoon oil
1 handful raisins (optional)
1 teaspoon harissa sauce

instructions:

  1. Soak the chick-peas for 24 hours, or use canned chick-peas (garbanzos).
  2. Peel, wash, and cut all the vegetables into large pieces. Chop the onions. Peel, seed, and quarter the tomatoes. Cut the chicken into 8 pieces.
  3. Place the mutton and chicken pieces in the bottom section of a couscous pot. Add the carrots, turnips, celery root, tomatoes, onions, chick-peas, they, bay leaf, cloves and saffron. Cover with water up to ¾ of the height of the couscous pot. Bring to a boil. Simmer continuously while preparing the semolina.
  4. Pour the semolina into a large, deep dish. Sprinkle, little by little, with 1 cup of salt water, mixing well with the hands to separate the grains. When the water has been absorbed, pour the semolina into the top section of the couscous pot. Do not cover. Leave for 30 minutes.
  5. Remove the dish of semolina from the pot. Wash the zucchini and cut into small pieces. Add to the broth in the bottom section. Knew the semolina as before, with the second cup of salt water. Leave for 20 minutes.
  6. Replace the semolina dish on top of the couscous pot and leave it for another 20 minutes. Remove and mix the semolina again with the third glass of salt water. Let it rest for 10 minutes.
  7. Add oil to the semolina and rub the grains between your fingers to grease the grains well. Return to the couscous pot and steam for 10 more minutes.
  8. Serve the semolina separately, mixed, if you like, with a handful of raisins that have been soaked for 2 hours. Serve the meat and vegetables in a large, shallow bowl, and the broth in a soup bowl with the chick-peas.
  9. Prepare a pungent sauce by mixing the harissa with a ladleful of broth.

A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.

THIS RECIPE SERVES 10 PEOPLE.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Crown Roast of Lamb

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1 double crown roast of lamb (14 to 17 ribs) filled with ground lamb
3 to 4 cups soft bread crumbs
¼ cup butter or margarine, melted
1 ½ teaspoons salt
Few grains pepper
1 medium onion, chopped
2 stalks celery, minced
2 cups canned crushed pineapple
Water

Remove ground meat from center of roast. Cook ground meat in a skillet over low heat until it loses its pink color. (Stir and break it into small pieces with the side of a spoon as it cooks.) Drain fat off meat and discard. Add soft crumbs to cooked meat with remaining ingredients; toss with two forks. to make a stuffing. If stuffing is not moist enough, add a little water until ingredients hold together. Form part of the stuffing mixture into small balls (one ball for each rib). Chill balls. Fill center of crown with remaining stuffing. Place roast, rib side up, on rack in open pan. Cover tips of ribs with foil to prevent burning.

Roast lamb in moderately low oven, 325°, about 4 hours. During last 45 minutes of cooking time, remove foil and place meat balls on tips of ribs. When roast is done, remove to chop plate. If desired, garnish lamb, as shown, with pineapple chunks and parsley. Decorate top of roast with slices of Sautéed Lamb Kidneys (See Index G). Makes about 8 servings (2 ribs per person).

Published by —COOKINDEX— Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Institute, Inc., New York

Kidney And Bacon Pilaff

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Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: 1 saucepan

For 4 people you need:
4-6 lamb or pig kidneys
5 slices bacon
1 large onion
2-4 tablespoons shortening or butter
1¼ cups stock
seasoning
1 tablespoon cornstarch
3-4 tablespoons water
rice or toast for serving

  1. Skin and core the kidneys, cut into small pieces; cut bacon into small pieces; slice the onion.
  2. Heat the shortening in the pan and fry kidneys, back, and onion together until the onion is soft and golden brown.
  3. Pour in the stock, simmer for approximately 15 minutes, seasoning well.
  4. Start cooking rice, if used.
  5. Blend the cornstarch with the water and add to the kidney mixture, cook for several minutes, stirring all the time.

TO SERVE: Arrange in a border of cooked rice or on toast.

TO VARY: Use half stock and half tomato juice; add ½-1 cup sliced mushrooms. Blend the cornstarch with port instead of water.

TO STORE: The kidney and bacon mixture may be kept in a cool place and reheated thoroughly.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Spartan Steak

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½ cup olive oil
½ teaspoon salt
dash of white pepper
dash of oregano
juice of ½ lemon
1 clove garlic
2 lbs. (5-6 slices) leg of lamb
2 medium tomatoes
2 medium onions
¼ cup melted butter
grated parmesan cheese

Mix olive oil, salt, pepper, oregano, and lemon juice together to make a marinade. Peel and sliver garlic, cut small openings in the meat and insert garlic slivers. Baste with marinade and store in the refrigerator for 1 hour. In between time, clean and slice tomatoes and onions. Heat a skillet and saute lamb steaks until meat is brown on both sides. Remove from pan and set aside. Use the same skillet and saute sliced onion using the leftover marinade. Cover and simmer until cooked. Place lamb steaks on top of sauteed onion and 1 slice of tomato on top of each lamb steak. Spoon 1 tsp. butter over each slice of tomato, dust with grated parmesan cheese, and bake in 350° oven until cheese is light brown. Makes 5-6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE
Spartan Steak/Mint Jelly
Rice-Tomato Sauce
Eggplant
Tossed Salad with Black Olives
French Rolls
Assorted Cookies & Coffee

*4:00pm Prepare steaks and refrigerate
4:15 Clean vegetables
4:30 Make tossed salad
4:45 Cook rice
5:00 Fry eggplant and keep warm
5:15 Cook meat. Heat tomato sauce
6:00 Bon appetit! Enjoy your dinner
After dinner serve assorted cookies and coffee
*May be prepared earlier in the day.

Some day our favorite Steeltown Girl will make this. Follow her culinary misadventures!

©1973 Marjon Promotions Inc. All Rights Reserved.

Pieds de Mouton à la Rouennaise (Mutton Feet, Rouen Style)

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ingredients:
8 blanched mutton feet
2 onions
1 clove
3 Tablespoons graisse normandie
(See recipe No. 1 Step No. 1)
1 fresh sprig or ½ teaspoon dried thyme
1 bay leaf
salt, pepper
1 Tablespoon flour
3 Tablespoons vinegar
3 quarts of water
4 sprigs of parsley
1 Tablespoon butter
1 pork caul
4 ounces sausage meat
1 egg
4 Tablespoons dried breadcrumbs

Instructions:

  1. Singe the feet that are already blanched. To blanch: Scrub the feet well. Rinse under cold running water. Place the feet in a saucepan. Add cold water to cover. Slowly bring the water to a boil. As soon as it begins to boil, remove the feet and immediately rinse under cold water. Remove any remaining hair, especially the small ball of wool situated in the inner portion of the foot, between the two hoofs.
  2. Sauté the whole onion, stuck with the clove in the graisse normande. Add thyme and bay leave. Salt and pepper. Sprinkle with the flour. Stir. Brown lightly.
  3. Sprinkle with vinegar and add the water. When the liquid boils, add the feet. Cook, covered, for 3 to 4 hours at a very slow boil. Add more water if necessary.
  4. Chop the second onion and the parsley. Sauté in butter. Add the sausage meat.
  5. Drain the feet. Bone, taking care not to break the flesh. Stuff each food with some of the mixture. Wrap in a piece of pork caul.
  6. Beat the egg in a dish. Put the breadcrumbs in another dish. Dip the feet into the egg, then roll in the crumbs. Deep fry in hot fat.
  7. Serve very hot.

This is a very popular dish from Rouen.
To make the graisse normande, see recipe No. 1, step No. 1

Graisse Normande (Normandy Fat)
Dice 2 parts beef kidney suet. Melt it in a large saucepan with 1 part lard over very low heat. When everything has melted completely, add cleaned and diced vegetables: 1 each onion, leek, carrot, celery stalk, sprig of parsley and 2 cloves of garlic. Salt and pepper. Simmer for 2 hours without browning. Strain through a very fine sieve.

© Shufunotomo Co., Ltd., Japan 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Foie de Veau à la Moutarde (Liver with mustard and herbs)

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Preparation time: 10 minutes
Cooking time: 5-6 minutes
To serve: 4

You will need
4 slices calves’ or lamb’s liver, ½-inch thick
seasoned flour
2 tablespoons oil
2 level tablespoons French mustard
1 level tablespoon finely chopped shallot or spring onion
2 level tablespoons finely chopped parsley
fresh white breadcrumbs
2 oz. melted butter
Garnish:
orange slices
watercress

Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.

©Shufunotomo Co., Ltd., Japan 1968 English text ©The Hamlyn Publishing Group, Ltd., 1968

Sweet & Sour Lamb Riblets

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3 pounds lamb riblets
Salt and pepper
2 tablespoons oil
2 large green peppers, sliced
2 teaspoons cornstarch
1/2 teaspoon dry mustard
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
13 1/2 ounce can pineapple chunks in syrup, drained and syrup reserved.

Preheat oven to 350°. Season meat with salt and pepper. Bake in an open shallow pan about 1 hour, until well-browned. Cut into small pieces. Trim off fat and discard. In a large skillet, sauté green pepper in oil over a hot flame for 1 minute. Mix cornstarch, mustard and brown sugar. Lower heat and stir cornstarch mixture into skillet, stirring. Add soy sauce, lemon juice and reserved pineapple syrup. Simmer to slightly think sauce; add pineapple chunks and riblets. Heat through.

Serves 4
Preparation time: 1 1/4 HR.
Approximate calories per serving… 400

SUGGESTED MENU
Watercress Soup
Sweet and Sour Lamb Riblets
Fried Rice
Cold Chinese Cucumber Salad
Petit Fours

© 1973 Curtin Pulications, Inc. New York, N.Y.

Lamb Aspic

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INGREDIENTS:-
Portion of leg of lamb (about 2 lbs with bone in)
6 stalks of spring onions (cut into 2 inch section)
6 slices ginger
3 tbsps. oil for cooking
2 cloves garlic (sliced)
5 pkgs unflavored gelatine dissolved in 2 cups cold water

Seasoning:-
1/3 cup soya sauce
3 tbsps dry sherry
2 tbsps sugar
1 tsp. monosodium glutamate
2 tsps. salt
5 cups water

METHOD:-
1) Chop leg of lamb into pieces; cook and brown well all around in 3 tbsps oil with green onions, garlic and ginger; sprinkle in 3 tbsps dry sherry and the rest of the seasoning.

2) Cover and cook over high heat until boiling; reduce heat and simmer until meat is tender (about 2-3 hours)

3) Remove all bones; be sure that there is still sufficient liquid to cover all the meat.

4) Add in the softened gelatine; mix well.

5) Pour it into a shallow pan; cool and chill for 2-3 hours.

6) Remove the top layer of solidified fat; cut into desired shapes and arrange nicely on plate.

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Cranberry-Apple Leg of Lamb

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cranberr_apple

1 whole leg of lamb, trimmed
2 cloves garlic, crushed
Salt, pepper, paprika
1-pound can whole cranberries
1/2 cup applesauce
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind

Preheat oven to 325°. Rub lamb with garlic; sprinkle with salt, pepper and paprika. If available, insert meat thermometer so tip is in the center of the thickest part of meat and does not touch bone or rest on fat. Roast in oven until thermometer reads 150° (about 1/2 hour before done). Blend together cranberries, applesauce, cinnamon and lemon rind; pour over lamb. Return to oven and bake until thermometer reads 175° (allow 25 to 30 minutes per pound of meat). This makes a medium-done leg of lamb (for rare, finished temperature should read 140° to 150°; for well-done, 180°).

Serves 8 to 10
Preparation time: 2 1/2 to 3 HR
Approximate calories per serving… 275

SUGGESTED MENU
Tossed Green Salad
Turnip Cups with Peas
Cranberry-Apple Leg of Lamb
Trifle

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.