Kassandra's Lamb Enchiladas
(This recipe can also be made with beef - see our Beef Recipe page!)
1 lb. of ground lamb
1 cup cottage cheese
2 Tb. minced fresh parsley (yes, you can cheat and used dried!)
1 tsp. minced garlic or 1/2 t garlic powder
1/2 tsp. salt
1/4 tsp. pepper
8 flour tortillas
1 med. onion, chopped finely
1 Tb. cooking oil
1 can small can tomato sauce
2 tsp. chili powder
Optional sauce ingredients:
1/2 med. green pepper, chopped
1 can chopped green chilies
Preheat oven to 350 degrees.
Saute onion, green pepper (if using) in oil until soft. Add chili powder and cook 1 min longer. Add remaining ingredients and set aside.
Brown meat in pan.
Combine cottage cheese, parsley, garlic (powder), salt & pepper and stir into meat.
Place about 1/3 cup filling on each tortilla and roll up.
Place tortilla, seam side down in an ungreased 13x9 baking dish.
Pour sauce over all of the tortillas. Cover and bake at 350F for 30 minutes.
Sprinkle with cheese and heat for another 5 minutes.
A fast and easy weekday meal!
Lamb and Black Bean Chili
by Carol P, Canton NY
(Flavor improves with age; reheat in microwave. Microwaving cuts the cooking time way down for this chili.)
1 lb. lean ground lamb
2 Tbsp. veg. oil
1 lg. green pepper, chopped
2 crushed garlic cloves
1 med. onion, diced
4 tsp. chili powder
1 tsp. ground cumin
1 tsp. oregano
1/4 tsp cayenne peppers
1- 16oz can peeled, whole tomatoes with their liguid
2- 16oz can black beans with their liguid,
4 cups cooked black beans
Fresh cilantro, minced
1 jalapeno pepper, minced
Salt & pepper to taste
Crumble the ground lamb with a fork in a 2-3 quart microwave-safe casserole.
Cook on high for 5 minutes, stirring once halfway through the cooking time.
Transfer the meat to a strainer to drain excess fat and wipe the inside of the casserole with a paper towel.
Return the meat to the casserole dish and add the oil, green peppers, onion, and garlic.
Cover and cook on high for 5 minutes, stirring once.
Add the chili powder, cumin, oregano, cayenne, beans, tomatoes, and cilantro and mix well.
Cover tightley and cook on high for 15 minutes.
Stir in the minced jalapeno and cook on high, uncovered for an additional 10 minutes.
Add salt and pepper to taste.
Serve with rice and warmed tortillas, offering garnishes, such as sour cream, grated Cheddar or Monterey Jack cheese, chopped tomotoes, red onioin or diced avacado with lime juice.
(from Randy, one of our customers)
Randy tells us: 'This is my version of Shepherd's Pie. You can, of course, use ground beef instead of ground lamb, but then it's a Cottage Pie.'
I have been meaning to tell you how absolutely splendid my husbands 60th birthday was.
Rack of Lamb for 10 was challenging but very much worth it.
We are planning to purchase a freezer just for your lamb!
It was the best I ever had.
The ground lamb you sent was fabulous also.
2 tablespoons olive oil
1 1/4 lbs ground lamb
1 large onion, diced
1 teaspoon minced garlic (or two cloves minced)
2 carrots, diced
1/4 lb white mushrooms, diced
1 tablespoon tomato paste
salt and black pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1 1/2 cups beef stock (or lamb stock if available)
1 1/2 teaspoons worcestershire sauce
6 sprigs thyme
1 bay leaf
1 1/2 cups leftover mashed potatoes (instant mashed potatoes work fine)
10 ounces frozen peas
1/4 cup grated parmigiano-reggiano cheese
1. Preheat oven to 400°F.
2. Heat the olive oil in a saute pan or oven-safe pan. Add the lamb and saute until broken up and beginning to brown, 3-4 minutes.
3. Add onion, garlic, carrots, and mushrooms and tomato paste. Sprinkle with salt and pepper to taste. Cook another 4-6 minutes.
4. Stir flour into water to form a slurry.
Add beef stock and Worcestershire sauce to pan; when it starts to bubble, add flour slurry. Stir until slightly thickened. Add thyme and bay leaf. Reduce heat to medium-low, cover, and simmer 20 minutes.
5. Use your favorite mashed potato recipe, or prepare instant as directed on package. Set aside.
6. When 20 minutes have passed, add frozen peas to pan. Recover and simmer another 5 minutes.
7. If your saute pan is not oven-safe, transfer mixture to an oven-safe dish. Top with mashed potatoes. Sprinkle with grated Parmigiano. Bake in preheated oven 15-20 minutes.
Forwarded by Alllison, one of our customers; original recipe is by Nigella Lawson on the Food Network. Allison says: "I hope that you enjoy it as much as I do (it is good without the jelly)."
(Lamb For One - change quantities as required)
1 lamb shank
1 sprig fresh rosemary
1 garlic clove, bruised
1/2 lemon, juiced and zested
2 tablespoons red port
1/2 teaspoon olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon red currant jelly
Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
Preheat the oven to 400 degrees F.
Take the lamb in its package out of the fridge to come to room temperature.
Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank.
Turn the shank over halfway through cooking.
By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy.
Slice lamb and drizzle with gravy.
1 pound lamb meat cut into small (bite size) chunks
1 Tablespoon butter
1 small onion or dried onion flakes
2 Tablespoons vinegar
2 Teaspoons brown sugar
1/2 cup catchup
1/4 cup water
1 Teaspoon Worcestershire
1 1/2 cups cooked egg noodles tossed with salt and a little butter
Bring a pot of salted water to the boil and cook egg noodles according to package directions; drain and toss with salt and a little butter and keep warm.
While water is coming to a boil:
Heat medium frying pan over medium/high heat, melt butter and saute onions until translucent.
Add chunks of lamb and cook, tossing now and then, until browned.
Add the vinegar, brown sugar, catchup, water and Worcestershire when the lamb is 3/4 cooked (about 10 minutes). This will form a lovely barbecue sauce.
Let the sauce cook down while the meat finishes cooking: about 6 minutes longer.
Place a noodles on platter or in a bowl and top with lamb and barbecue sauce. Steamed spinach or green beans are a good side dish with this!
Kassandra says: This is my family's choice when it is really cold out up here in our long winters!
1 lb. lean ground lamb
1 large tomato, cut in half, then thinly sliced
1 small onion, thinly sliced
4 whole pita breads, cut in half, warmed
Seasonings for Lamb:
2 cloves garlic, crushed
1 1/2 tsps. dried oregano leaves, crushed
1 tsp. onion powder
1 tsp. salt
3/4 tsp. pepper
Cucumber Yogurt Sauce:
1 8-oz. carton plain low-fat yogurt
1/3 cup seeded, chopped cucumber
2 Tbsps. finely chopped onion
1 clove garlic, crushed
1 tsp. granulated sugar
Prepare Cucumber Yogurt Sauce by mixing all ingredients in a medium bowl; cover and refrigerate.
In large bowl, combine lamb seasoning ingredients; mix with a wooden spoon or by hand for 2 minutes or until very well blended.
Shape into two oval 1/2 inch thick patties.
Place patties on rack in broiler pan so meat is 3-4 inches from heat. Broil 8-10 minutes or until no longer pink and juices run clear, turning once.
(You can also grill the patties on a medium-hot grill for the same length of time).
Let rest for a minute or so, then carve patties into thin slices.
Place equal amounts of lamb, tomato and onion in each pita half; serve with cucumber Yogurt Sauce.