Veal/Lamb

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veal-lamb

Grilled Butterflied Leg Of Lamb

4 lb leg of lamb,butterflied
-(approx)
2 t salt
2 garlic cloves,chopped
1 c olive oil
2 lemons,juiced
1/3 c tomato paste
2 t rosemary
1/2 t black pepper,ground coarse
1/2 t marjoram
1/2 t oregano
1/2 t savory

Have the butcher butterfly the leg of lamb, or do it yourself.
Combine all remaining ingredients in a glass, enamel, stainless, or plastic container and beat with a whisk or fork until combined.
It takes a few minutes.
Add the lamb, turning it to make sure it is coated on all sides.
Marinate two hours at room temperature, or overnight in the refrigerator.
Check occasionally to make sure

Grilled Balsamic Veal Chops

2 shallots
2 garlic cloves
2 sprigs fresh rosemary
3 c balsamic vinegar,divided
1/2 c olive oil
1/2 t kosher salt
1/2 t black pepper
4 veal chops,10 oz each
1 c balsamic vinegar
4 t basil-infused oil
4 sprigs fresh thyme (garnish)

To be served with Balsamic Ratatouille and Mashed Potatoes w/Mascarpone Cheese & Roasted Garlic

1. Roughly chop shallots, garlic and rosemary.
Place in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper.
Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.

2.

Spicy Sauceless Lamb Meatballs

Ingredients
1 lb. ground lamb (or beef)
1 lb. pork sausage
2 eggs
1 pkg. cheap stuffing mix from a box with seasoning

Procedure
Mix all together in glass bowl. Form into baseball sized meatballs and place in 9" x 13" glass pan.
Bake at 350°F for an hour.

Lamb Stew

Ingredients
Lamb roast (cut it into stew pieces)
olive oil
1 onion
1 sweet pepper
3 - 4 garlic cloves
2 cartons of beef broth, lower sodium
couple sprigs of rosemary and thyme
1 can diced tomatoes
1 package Knorr goulash seasoning
1 package sliced mushrooms

Procedure
Brown lamb chunks in olive oil in batches.
Sauté onions & sweet peppers in olive oil in large stew pot until soft. During the last minute add chopped garlic.

Then add broth, tomatoes, herb sprigs and Knorr seasoning. Bring to a boil. Add lamb chunks into boiling liquid after browning.

Indian Lamb

Ingredients
2 pounds lamb, cubed
5 Tbsp. butter
2 cups onion, chopped
2 garlic cloves, minced
1 cup plain yogurt
2 tsp. coriander, ground
1 tsp. ginger, ground
1 tsp. cardamom, ground
½ tsp. chili powder
¼ tsp. cloves, ground
¼ tsp. cinnamon, ground
6 cups chicken broth, divided
salt & pepper to taste
1 cup long-grain rice, uncooked

Procedure
Melt 2 Tbsp. of the butter in a skillet. Add half the onions and sauté until they are translucent. Add the garlic and saute'   one more minute. Remove onions and garlic from pan to a bowl and use skillet to brown the lamb cubes on all sides.

Honeyed Lamb Couscous

Ingredients
1 lb 4 oz blanched, toasted, whole almonds
4 lbs lean ground lamb
1 cup honey
3 Tbs curry powder
1 Tbs ground cumin
2 Tbs salt
½ tsp ground cinnamon
16 cloves garlic finely chopped
4 eggs lightly beaten
6 lbs mixed red, green & yellow bell pepper, julienned
2 Tbs olive oil
3 quarts cooked couscous

Honey Lemon Sauce
1½ cups honey
¾ cup lemon juice
6 cloves garlic finely chopped
2 Tbs finely chopped fresh mint
1 tsp salt
½ tsp coarsely ground black pepper
1 cup olive oil

Procedure
Finely chop almonds in a food pr