Greek Lamb Koftas

 

                    Pan-fried lamb meatballs make a delicious filling for warm pita bread pockets, packed with a crisp cucumber and leafy salad. Serve with cherry tomatoes.

6 portions

• 350 gr extra lean ground lamb
• 1 egg
• 2 large garlic cloves, crushed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 large onion, finely chopped
• 1¾ cups fresh whole wheat bread crumbs
• 1 tablespoon olive oil
• ½ cup chopped fresh herbs, such as basil, flat-leaf parsley and mint
• 6 scallions, thinly sliced
• 50 gr arugula
• 6 large pita breads
• 1 lemon, cut into six wedges
• ½ English cucumber, thinly sliced
• ½ cup plain yogourt

1. To make the kefta, put the lamb in a large bowl and break it up with a wooden spoon.
2. Add the egg, garlic, oregano, thyme and onion and mix well.
3. Add the bread crumbs and use your hands to mix well.
4. On a large board, roll the lamb mixture into 24 even walnut-sized balls.
5. Flatten the balls slightly on the palm of your hand to make a small patties, about 5 cm across and about 1 cm thick.
6. Heat the oil in a large frying pan, add the koftas, nudging them up to each other, the should just about fit, as they shrink as the begin to cook.
7. Cook over a high heat for 2 minutes until browned underneath, then turn them over and cook for a further 2 minutes.
8. Reduce the heat to medium, turn the patties again and cook for about 8 minutes, shaking the pan occasionally, and turning the patties once more, until cooked through.
9. Meanwhile, mix the chopped fresh herbs with the scallions and arugula.
10. Warm the pita breads, slit the pita breads open and place four koftas in each.
11. Add some cucumber slices and herb salad and squeeze over a little lemon juice.
12. Drizzle with yogourt and eat at once.

BON APPÉÉÉÉÉTIT

Lamb Tikka Masala Burgers

 

                    Bring out the best of the spicy flavors wrapped up in these curried burgers by serving them with the traditional Indian accompaniments "raita, lime pickle, and naan bread".

Serves 4-6

• Scant ½ cup basmati rice
• Salt
• 5 cups fresh spinach leaves
• 1 lb/450 gr fresh ground lamb
• 2 tablespoons tikka masala sauce
• 1 tablespoon prepared mango chutney, plus extra for serving
• 2 tablespoons toasted slivered almonds
• 1 tablespoon corn oil

1. Cook the rice in a pan of lightly salted boiling water for 10-12 minutes, or until cooked, then drain and place in a bowl.
2. Reserve a few spinach leaves for serving and finely chop the remainder.
3. Add to the rice together with the ground lamb and mix well, add the tikka masala sauce, mango chutney, and almonds to the lamb mixture and mix together.
4. Shape into 4-6 equal-size burgers, then cover and let chill for at least 30 minutes.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 3-4 minutes on each side or until cooked to personal preference.
7. Serve with the reserved spinach leaves.
8. Serve the burger on top of pilau rice with raita, lime pickle and naan bread.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

Minty Lamb Burgers

 

                    Lamb and fresh mint are a classic partnership, which is greatly enhanced here by the introduction of sweet bell peppers, rich eggplant, and a little pungent Parmesan cheese.

Serves 4-6

• 1 red bell pepper, seeded and cut into quarters
• 1 yellow bell pepper, seeded and cut into quarters
• 1 red onion, cut into thick wedges
• 1 baby eggplant (4 oz/115 gr), cut into wedges
• 2 tablespoons olive oil
• 1 lb/450 gr fresh ground lamb
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh mint
• Salt and pepper

1. Preheat the broiler to medium.
2. Place the bell peppers, onion, and eggplant in a foil-lined broiler rack, brush the eggplant with 1 tablespoon of oil and cook under the hot broiler for 10-12 minutes, or until charred.
3. Remove from the broiler, let cool, then peel the bell peppers, place all the vegetables in a food processor and, using the pulse button, chop.
4. Add the ground lamb, Parmesan cheese, chopped mint, and salt and pepper to the food processor and blend until the mixture comes together.
5. Scrape onto a board and shape into 4-6 equal-size burgers, cover and let chill for at least 30 minutes.
6. Preheat the broiler to medium.
7. Lightly brush the burgers with the remaining oil, then place on a foil-lined rack and cook under the ot broiler for 3-4 minutes on each side or until cooked to personal preference.
8. Blend 4 tablespoons of mayonnaise with 1 teaspoon of Dijon mustard and 1 tablespoon of chopped fresh mint.
9. Serve the burgers on lettuce greens on the bases of 4-6 toasted sesame seed baps, spoon on a little of the prepared mayonnaise and place the lid in position.

BON APPÉÉÉÉÉÉTIT

Lamb and Feta Cheese Burgers

 

                    These burgers are absolutely delicious. The combination of the feta cheese with the prunes, pine nuts, and rosemary may sound rather unusual, but tastes fabulous.

Serves 4-6 

• 1 lb/450 gr fresh ground lamb
• 8 oz/225 gr feta cheese, crumbled
• 2 garlic cloves, finely chopped
• 6 scallions, finely chopped
• ½ cup no-soak prunes, chopped
• 2 tablespoons pine nuts, toasted
• 1 cup fresh whole-wheat bread crumbs
• 1 tablespoon chopped fresh rosemary
• Salt and pepper
• 1 tablespoon corn oil

1. Place the ground lamb in a large bowl with the cheese, garlic, scallions, prunes, pine nuts, and bread crumbs.
2. Mix well, breaking up any lumps of meat.
3. Add the rosemary, salt and pepper to the lamb mixture in the bowl, mix together, then shape into 4-6 equal-size burgers, cover and let chill for 30 minutes.
4. Preheat the broiler to medium.
5. Place the burgers on a foil-lined broiler rack and brush lightly with oil.
6. Cook under the hot broiler for 4 minutes before turning over and brushing with the remaining oil, continue to cook for 4 minutes, or until cooked to personal preference.
7. Arrange the spinach leaves on 4-6 serving plates and top with some freshly prepared couscous, top with the burgers and spoon over a little tzatziki and serve with a Greek salad.

BON APPÉÉÉÉÉÉÉTIT

Baked Lamb Tagine with Quinces, Figs and Honey

 

                In this festive dish, a shoulder of lamb is marinated in chermoula, a delicious Morrocan herb and spice mix, and baked slowly. If you have difficulty sourcing quinces, you can use sharp green apples or pears instead.

Serves 4-6

• 1.5 kg shoulder of lamb on the bone
• 30 ml olive oil plus 15 ml butter
• 2 red onions, cut into wedges
• 225 gr ready-to-eat pitted prunes
• 225 gr dried figs or fresh figs, halved
• 40 gr butter
• 2 fresh quinces, quatered
• 45 ml orange flower water
• 30 ml honey
• Leaves from a small bunch of fresh flat leaf parsley, chopped
• Leaves from a small bunch of fresh cilantro, chopped
• Plain, buttery couscous "click for recipe" or roasted potatoes, to serve
• Chermoula "click for recipe"

1. Cut small incisions in the shoulder of the lamb wit a sharp knife and rub the chermoula well into the meat.
2. Cover and leave in the refrigerator for at least 6 hours, or overnight.
3. Preheat the oven to 350F "180C".
4. Heat the olive oil in a tagine or heavy-based casserole dish, add the lamb and brown it all over and transfer the meat to a plate.
5. Stir the onions and any leftover chermoula into the olive oil, add the prunes and if using dried figs, add them at this stage.
6. Pour in 300 ml water and put the lamb back into the tagine, cover and bake in the oven for 2 hours.
7. Towards the end of the cooking time, melt the butter in a heavy-based pan, toss in the quinces and sauté until golden brown.
8. Remove the tagine rom the oven and place the golden quinces around the meat "if using fresh figs, add them at this stage".
9. Add the orange flower water and honey, then return the tagine to the oven for a further 25-30 minutes, until the lamb is so tender it almost falls off the bone.
10. Sprinkle the chopped parsley and cilantro over the top and serve immediately with plain, buttery couscous or roasted potatoes.

BON APPÉTIT

Lamb Tagine with Prunes, Apricots and Honey

 

                    A classic lamb tagine, sweetened with honey and fruits, is the perfect introduction to the tastes of Morocco. Traditionally, this aromatic dish is served with bread to soak up the syrupy sauce. Too balance the sweetness, you could also serve a crunchy salad of finely shredded carrot, onions and cabbage or bell peppers.

4 portions

• 1 tablespoon olive oil plus 1 tablespoon butter
• 2 tablespoons blanched almonds
• 2 red onions, finely chopped
• 2-3 garlic cloves, finely chopped
• A thumb-sized piece of fresh ginger, peeled and chopped
• A pinch of saffron threads
• 2 cinnamon sticks
• 1-2 teaspoons coriander seeds, crushed
• 500 gr boned lamb, from the shoulder, leg or shanks, trimmed and cubed
• 12 dried, pitted prunes, soaked for 1 hour and drained
• 6 dried, pitted apricots, soaked for 1 hour and drained
• 3-4 strips orange zest
• 1-2 tablespoons honey
• Leaves from a small bunch of fresh coriander / cilantro leaves, finely chopped
• Salt and pepper
• Salad and crusty bread, to serve.

1. Heat the olive oil / butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turned golden.
2. Add the onions and garlic and sauté until they begin to color ; stir in the ginger, saffron, cinnamon sticks and coriander seeds.
3. Toss in the lamb, making sure it is coated in the onions and spices, and sauté for 1-2 minutes.
4. Pour in enough water to just cover the meat and bring it to a boil.
5. Reduce the heat, cover the tagine or casserole dish and simmer for about 1 hour, until the meat is tender.
6. Add the prunes, apricots and orange zest, cover the tagine again, and simmer for a further 15-20 minutes.
7. Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes ; make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not to dry, add a little more water if necessary.
8. Stir in some of the coriander/cilantro and reserve the rest to sprinkle over the top of the dish.
9. Serve immediately with a salad and some crusty bread.

BON APPÉTIT

Lamb and Eggplant Curry

 

                    A spicy, high-fibre and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks. Serve with whole wheat chapattis or nan.

Serves 4

• 5 ml cumin seeds
• 5 ml coriander seeds
• 5 ml fennel seeds
• 2 ml black mustard seeds
• 4 green cardamom pods, crushed and pods discarded
• 5 ml chili flakes
• 375 gr lean leg of lamb, cut into 2.5 cm cubes
• 15 ml vegetable oil
• 1 onion, sliced
• 2 red peppers, deseeded and cut into 2 cm chunks
• 1 eggplant, cut into 2 cm chunks
• 125 ml split red lentils
• 400 ml beef stock
• 1 cinnamon stick
• 60 ml flaked almond, toasted

1. Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle ; add the chili flakes.
2. Place the lamb in a bowl, add the spices and toss to coat evenly ; cover and chill for about 2 hours, or overnight.
3. Heat the oil in a large, deep saucepan or flameproof casserole dish and fry the onion, peppers and eggplant for about 10 minutes, stirring occasionally, to soften.
4. Add the spiced lamb and lentils, then stir in the stock and cinnamon ; bring to a boil, then stir, reduce the heat and cover.
5. Simmer gently for about 30 minutes until the meat is tender.
6. Serve scattered with toasted flakes almonds.

Note : This dish would also freeze well.

BON APPÉTIT

                   

Middle Eastern Kibbeh

 

                    Lebanese-style meatballs are great for a relaxed family supper. They're made with lean ground lamb, bulgur, herbs and spices, then grilled on skewers and served in pita bread pouches with crisp salad.

Serves 4

• 180 ml bulgur
• 400 ml diluted salt-reduced or homemade vegetable stock, hot
• 400 gr lean ground lamb
• 1 red onion, grated
• 60 ml pine nuts, toasted and roughly chopped
• 60 ml chopped cilantro
• 1 ml ground allspice
• 2 ml ground cumin
• 2 ml ground cinnamon
• 2 ml chili powder
• 4 whole wheat pita breads
• 1 baby romaine lettuce, shredded
• 1 carrot, peeled and grated
• ¼ English cucumber, thinly sliced
• 8 radishes, thinly sliced and tossed in 15 ml lemon juice
• 160 ml tzatziki, click here for recipe

1. Put the bulgur in a pot and pour over the hot stock ; cover and leave to stand or 15 minutes.
2. Meanwhile, soak eight bamboo skewers in cold water to prevent them from burning on the grill.
3. Remove the lid from the pan and cook the bulgur over low heat or 4-5 minutes, stirring frequently, until excess liquid has evaporated, but the mixture is still moist ; tip onto a tray, spread out and leave to cool.
4. Tip the cooled bulgur into a bowl ; add the lamb, onion, pine nuts, cilantro and dry spices and season to taste.
5. Thoroughly mix together with your hands ; if you prefer a smoother-textured kibbeh, transfer the mixture to a food processor and blend for a few seconds. (You ma need to do this in batches.)
6. Preheat the grill to medium.
7. Divide the lamb mixture ito 16 pieces and shape into oval-shaped balls (kibbeh) ; thread the kibbeh onto the soaked wooden skewers, putting two on each skewer.
8. Arrange, side by side, on a foil-lined grill tray and grill for 4-5 minutes on each side until well browned and cooked through ; remove and wrap loosely in the foil to keep warm.
9. Put the pita breads on the grill tray and grill for about 30 seconds on each side to warm them ; don't let them brown or cook for an longer, or they will be too brittle to split open.
10. Run a knife down one long edge of each pita and gently open out to make a pocket,
11. Half-fill the pita bread pockets with the shredded lettuce, carrot, cucumber and radishes ; slide the kibbeh off the sewers and divide among the pita pockets.
12. Add more salad to taste ; drizzle each one with a spoonful of tzatziki and serve immediately. (For a really low-fat dressing, combine 125 ml low-fat plain yogourt with 60 ml chopped fresh mint.)

BON APPÉTIT

Lamb with Feta and Mint

 

                    This Greek-style dish is simple to cook but wonderfully flavoured. It combines lamb fillets with colourful vegetables, feta and fresh mint, perfect for entertaining.

Serves 4

• 4 lamb fillets, trimmed of all excess fat
• 60 ml olive oil
• 300 gr new potatoes, scrubbed and thinly sliced
• 1 large zucchini, sliced
• 1 red onion, sliced
• 2 red peppers, deseeded and sliced
• 8 garlic cloves, peeled
• 80 ml red wine vinegar
• 70 gr feta cheese, drained
• 30 gr fresh mint, finely shredded

1. Heat a large frying pan with a tight-fitting lid over a medium heat.
2. Brush the lamb fillets on one side with a little of the oil ; add the fillets to the pan, oiled-side down, and fry 3-4 minutes until nicely browned.
3. Lightly brush the lamb fillets with a little more oil, then flip them over and continue frying for a further 1 minute ; transfer the lamb fillets to a plate and set aside.
4. Add 15 ml of the oil to the pan and heat ; add the potatoes and fry, turning occasionally, for 5 minutes or until golden and the start to soften.
5. Add another 15 ml of oil to the pan ; add the zucchini, onion, peppers and garlic and continue frying, stirring occasionally, for 5 minutes or until all the vefetables are tender.
6. Meanwhile, mix the remaining oil with the vinegar in a small bowl.
7. Return the lamb fillets to the pan, placing them on top of the vegetables, and pour the oil and vinegar mixture ; crumble the feta cheese over the top.
8. Reduce the heat to low, cover the pan with the lid and cook for about 5 minutes for medium-rare or 7 minutes for medium.
9. Uncover the pan and scatter the mint over the top ; season with freshly ground black pepper to taste.
10. Serve at once, straight from the pan, with a drizzling of the pan juices.

Each serving : 30.5 g protein, 25 g fat, 15 g carbohydrate, 5 g fibre, 420 Calories.

BON APPÉTIT

Lamb Tagine with Dried Fruit

 

                    An aromatic North African-style casserole, richly flavoured with dried fruits and warml spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add high-fibre carbohydrate to the dish.

Serves 4

• 30 ml olive oil
• 500 gr lean boneless lamb (such as leg), cubed
• 1 onion, chopped
• 1 ml saffron threads
• 500 ml vegetable stock, hot
• 15 ml tomato paste
• 1 orange, zest cut into strips
• 2 ml ground ginger
• 5 ml cinnamon
• 2 ml ground coriander
• 2 ml harissa, or to taste
• 15 ml honey
• 16 pickling onions or small shallots, peeled
• 160 ml pitted dried dates
• 250 ml dried apricots
• 2 x 398 ml cans chickpeas, drained and rinsed
• 30 ml chopped walnuts

1. Heat the oil in a large, deep saucepan or flameproof casserole dish.
2. Add the lamb and fry until lightly browned ; push the meat to one side and add the chopped onion to the pan.
3. Fry for 5-10 minutes, stirring frequently, until golden.
4. Stir the saffron into the hot stock, then pour into the pan ; add the tomato paste, strips of orange zest and spices.
5. Stir well, then bring to a boil ; reduce the heat, cover and leave to simmer gently for 1½ hours.
6. Uncover the pan and take out 250 ml of the sauce ; stir the harissa and honey into the reserved sauce, then stir the mixture back into the pan.
7. Add the pickling onions or shallots, dates, apricots and chickpeas and mix ; simmer gently, uncovered, for a further 20 minutes, stirring occasionally.
8. Season to taste and scatter the chopped walnuts over the top, then serve.
9. Put an extra harissa on the table for those who like more heat.

Each serving : 40 g protein, 21.5 g fat, 67 g carbohydrate, 17 g fibre, 650 Calories.

BON APPÉTIT

Mediterranean Roasted Lamb

 

                    Just a few fresh ingredients, simply cooked, make a warmly satisfying meal. Eggplants and shallots, whose flavours intensify with roasting, make perfect partner for tender, succulent lamb. Serve with warm, crusty bread.

Serves 4

• 60 ml olive oil
• 5 ml balsamic or red wine vinegar
• 4 lean lamb fillets, trimmed of all excess fat
• 10 ml black peppercorns, crushed
• 5 ml cumin seeds
• 250 gr shallots, unpeeled
• 2 large eggplants, cut into 2.5 cm chunks
• 2 garlic cloves, minced
• 400 gr cherry tomatoes, pricked
• 15 ml chopped cilantro

1. Mix 15 ml of the oil with the vinegar and lightly brush this marinade over both sides of the fillets.
2. Mix the crushed peppercorns with the cumin seeds ; sprinkle the mixture over the fillets, pat it in gently and then place the fillets in a non-metallic dish.
3. Set aside, or cover and refrigerate for several hours.
4. Preheat the oven to 400F (200C).
5. Put the shallots in a large, heatproof bowl and pour over enough boiling water to cover ; leave for 2-3 minutes, then drain and peel off the skins, then return to the bowl.
6. Add the eggplants to the shallots, drizzle the remaining oil over the vegetables ; add the garlic, then toss to lightly coat the vegetables with oil.
7. Heat a large, heavy-based roasting pan over a medium-high heat on the stove ; sear the fillets for about 1 minute on each side, then remove and set aside in the original marinade dish.
8. Tip the vegetables into the hot pan and spread them out ; place in the oven and roast for 15-20 minutes until softened ; lay the lamb fillets over the vegetables and drizzle any juices left in the dish over the lamb and return to the oven to roast for 10 minutes.
9. Scatter the tomatoes into the pan and return to the oven for a further 8-10 minutes until the lamb is cooked to your liking and the vegetables are tender ; season to taste and serve sprinkled with chopped cilantro.

Each serving : 30 g protein, 22 g fat, 8 g carbohydrate, 5.5 g fibre, 360 Calories.

BON APPÉTIT

Lamb with Zucchini and Ginger (Stir-fries)

 

                    The addition of thick french fries and a generous amount of green vegetables turns a lean lamb stir-fry into a simple but delicious meal, served straight from the wok.

Serves 4

• 10 ml sesame oil
• 15 ml lemon juice
• 30 gr fresh ginger, peeled and finely chopped
• 60 ml chopped fresh mint
• 350 gr lean lamb, cut into thin slices
• 700 gr large waxy new potatoes, scrubbed
• 60 ml canola oil
• 2 zucchini, sliced on the diagonal
• 6 scallions, sliced on the diagonal
• 250 ml frozen peas, thawed
• 15 ml salt-reduced soy sauce
• 80 ml diluted salt-reduced or homemade beef or vegetable stock
• 10 ml honey

1. Whisk together the sesame oil, lemon juice, half the ginger and 15 ml of the chopped mint in a shallow dish ; add the lamb and stir well, then cover and leave to marinate while you prepare the remaining ingredients.
2. Put the potatoes in a large pot and pour over enough boiling water to cover them ; bring back to a boil, half-cover the pan with a lid and simmer for 12 minutes or until almost tender when pierced with the tip of a sharp knife.
3. Drain and leave until the are cool enough to handle ; cut across into slices slightly thicker than 5 mm, then cut the slices into thick french fries, put them in a bowl, drizzle with 15 ml of the canola oil and gently toss to coat.
4. Heat 15 ml of the remaining oil in a wok or a large frying pan.
5. When the oil is hot, add the lamb and stir-fry over high heat for 1 minute or until just browned, but still fairly rare ; quickly remove and set aside.
6. Add the remaining oil in the wok and, when hot, add the sliced zucchini and stir-fry for 1 minute ; add the french fries, cook for 3-4 minutes, stirring all the time, until lightly browned, taking care not to break up the potatoes.
7. Add the scallions and cook fur 1 more minute, stirring ; reduce the heat to medium and add the peas, soy sauce, stock, honey and remaining ginger.
8. Return the lamb with any juices ; stir-fry for 2-3 minutes or until the liquid is bubbling and everything is tender and hot.
9. Season to taste, scatter the remaining chopped mint over the top, then serve.

Each serving : 28 g protein, 22 g fat, 32 g carbohydrate, 7.5 g fibre, 451 Calories.

BON APPÉTIT

Meat samosas

 

            These spicy minced meat fritters can be accompanied by a mixed salad.

18 samosas

Stuffing

• 30 ml olive oil
• 2 medium onions, finely chopped
• 250 gr lean ground lamb or beef
• 3 or 4 cloves of garlic, finely chopped
• 1 cm fresh ginger, grated
• 2 ml ground turmeric
• 10 ml ground coriander
• 7 ml ground cumin
• 2 to 5 ml chili powder
• 2 ml salt
• 125 ml water
• 180 gr frozen peas
• 30 ml dried coconut
• 5 ml garam masala
• 1 or 2 green chili peppers, finely chopped
• 30 ml chopped fresh coriander
• 15 ml lemon juice

Dough

• 375 ml all-purpose flour
• 2 ml salt
• 30 ml ghee or butter
• 75 ml lukewarm water
• Vegetable oil for frying
• Sprigs of parsley, to decorate

Stuffing

1. Heat the olive oil in a frying pan over medium heat and sauté the onions until lightly browned.
2. Add the meat, garlic and ginger; sauté, stirring often, until liquid has evaporated and reduce heat to low.
3. Add turmeric, ground coriander, cumin, chili powder and salt; cook until meat is lightly browned, stirring occasionally.
4. Add the water and peas; bring to a boil, cover and simmer for 25 to 30 minutes, stirring occasionally.
5. Stir in coconut, garam masala, green chiles and fresh cilantro; remove from heat, stir in lemon juice and let cool completely.

Dough

1. Place the flour and salt in a bowl, add the ghee or butter and gently rub in until the mixture resembles breadcrumbs.
2. Add the water and mix to obtain a soft dough; knead until the dough is smooth.

Confection

1. Divide the dough into 9 balls; rotate each ball in your hands in a circular motion, then flatten them.
2. Roll out each of the loaves into a circle 10 cm in diameter, then cut in half; use each half-circle of dough to make an envelope.
3. Moisten the right edge with a little lukewarm water; fold each half circle of dough in half to form a cone and seal the straight edges by pressing them firmly.
4. Stuff the cones, leaving a 5mm space at the top of the cone; moisten top edges and press firmly.
5. Heat the vegetable oil to 350F (180C) in a wok.
6. Fry the samosas over low heat until golden brown, then drain on paper towels.
7. Keep warm until all the samosas are ready.
8. Serve hot and garnish with sprigs of parsley.

BON APPÉTIT

Make a successful roast lamb (Provençal roast leg)

 

                To remain tender and retain all its juices, roast meat should not cook for too long. It is essential to place it in an already very hot oven, and to finish cooking by lowering the temperature. It is equally important to never salt the meat at the very beginning of cooking, because the salt encourages the flow of juices. For a pink leg of lamb, you need 20 minutes of cooking for the first 500 gr and 10 minutes for the following ones

                Peel 3 cloves of garlic. In a blender, grind them by adding 6 anchovy fillets, 12 basil leaves and 30 ml of olive oil. Preheat the oven to 400*F. Coat this leg of lamb with this mixture and cook it. Allow 25 minutes per 500g of meat. When the leg of lamb is cooked, cut it into thin slices in the baking dish, allowing the anchovy crust that has formed to fall into the juice. Arrange the slices in a warm serving dish then mix the anchovy juice and crust with 30 ml of homemade mayonnaise in the baking dish. Cover the slices of lamb with this sauce and serve immediately.

A red Bordeaux: Médoc or Côtes-de Bourg

BON APPÉTIT

Lamb Shanks with Black Beer

 

4 servings

• 30 ml vegetable oil
• 4 lamb shanks
• Salt and pepper
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 341 ml (1 bottle) dark beer
• 15 ml Dijon biker
• 60 ml maple syrup

1. In a large skillet, heat the oil over high heat and sear the lamb shanks; season and place in a baking dish.
2. Brown the onion and garlic for 2 to 3 minutes in the same pan; deglaze with beer and pour everything over the shanks.
3. Add the mustard and maple syrup, and mix the sauce well.
4. Place in the oven and cook for 2h30 min. at 300F (150C); baste the shanks with their juice every 30 minutes.
5. Serve with roasted vegetables.

BON APPÉTIT

Rack of lamb from the Maghreb

 

4 servings

• 2 racks of lamb
• 30 ml vegetable oil

Maghreb seasoning

• 10 ml cumin
• 5 ml sweet paprika
• 5 ml ground cardamom
• 5 ml brown sugar
• 2 ml ground black pepper
• 1 ml cayenne pepper
• 2 ml salt
• 5 ml dried oregano
• 2 ml ground cinnamon
• 15 ml olive oil

 Pomegranate sauce

• 30 ml honey
• 125 ml water
• Juice of 1 freshly squeezed pomegranate and a few whole seeds

1. Using a small knife, scrape each bone from the racks of lamb to remove all the flesh; remove excess fat and sinew from the surface of the squares.
2. In a bowl, combine all the seasoning ingredients; rub the racks of lamb with the seasoning to make it penetrate the flesh and leave to rest in the refrigerator for at least 1 hour.
3. In a large skillet, heat the oil over high heat; place the racks of lamb, fleshy side down, in the oil.
4. Using tongs, turn the squares over only when they are well colored.
5. In a baking dish, pour all the sauce ingredients, stir; place the squares in the dish, fleshy side up.
6. Bake for 15 minutes in the oven at 400F/200C; let stand 10 minutes before serving.

BON APPÉTIT

Roasted Shoulder of Lamb, Lemon and Olives

 

4 servings

• 15 ml Dijon mustard
• 30 ml brown sugar
• 5 ml salt
• 2 ml ground black pepper
• 1 lamb shoulder with bone
• 1 head of garlic, cut in 2
• 4 sprigs of rosemary
• 1 lemon, cut in 2
• 125 ml white wine
• 250 ml small black olives

1. In a small bowl, combine mustard, brown sugar, salt and pepper; brush the meat with this mixture.
2. In a baking dish, form a small nest with the garlic head halves, rosemary sprigs and lemon halves; place the shoulder on these ingredients.
3. Pour the white wine and olives around the shoulder; cover and cook for 2 hours in the oven at 300F (150C).
4. Remove the lid and continue cooking for 1 hour; serve the meat with its juices.

BON APPÉTIT

Roast Rack of Lamb and Parsley

 

4 servings

• 2 racks of lamb
• 30 ml vegetable oil
• Salt and pepper
• 30 ml Dijon mustard

Parsley

• 60 ml fresh parsley, chopped
• 30 ml fresh thyme, chopped
• 30 ml fresh parmesan, grated
• 60 ml breadcrumbs
• Salt and pepper
• 2 cloves of garlic, chopped
• 30 ml olive oil

1. Using a small knife, scrape each bone from the racks of lamb to remove all the flesh; remove excess fat and sinew from the surface of the squares.
2. In a large skillet, heat the oil over high heat, season the racks of lamb and place the meaty side in the oil; Using tongs, turn the squares over only when they are well colored.
3. Place the meat in a baking dish and cook for 8 minutes in the oven at 400F (200C).
4. In a bowl, mix all the parsley ingredients.
5. Remove the meat from the oven.
6. Brush the squares with Dijon mustard and cover with a thick layer of parsley; press so that it adheres well.
7. Return to the oven for 10 minutes.
8. Let the meat rest for 5 minutes before serving.

BON APPÉTIT

Leg of lamb Shawarma

 

                If you don't have a rack to put at the bottom of your roasting pan, use onions cut into thick slices to elevate the piece of meat.

8 servings

• 1 tied leg of lamb, with the top bone only
• Water

Shawarma seasoning

• 15 ml each: ground black pepper, ground coriander, cumin, sweet paprika, sumac and salt
• 4 cloves
• 5 ml ground cardamom
• 2 ml each: cinnamon, ground nutmeg, ground ginger, fenugreek
• 4 cloves of garlic, chopped
• Juice of 1 lemon
• 125 ml vegetable oil

Accompaniement

• 12 pita breads
• 2 onions, sliced
• 6 tomatoes, cut into cubes
• 1 bunch fresh cilantro, roughly chopped
• 1 bunch fresh mint, roughly chopped
• Labneh
• Harissa sauce

1. In a bowl, combine all the shawarma seasoning ingredients.
2. Rub the lamb with the seasoning and wrap the leg in plastic wrap; let sit in the refrigerator for 5 to 24 hours.
3. Place the piece of meat on a rack in a large roasting pan and pour 2 cm (1 in) of water into the bottom of the container; cook the piece of meat for 20 minutes per pound in the oven at 400F (200C), basting the piece of meat with its juices every 20 minutes.
4. Add liquid as you cook to ensure you always have 2 cm (1 in) of liquid at the bottom of the roasting pan.
5. After 1 hour of cooking, cover the meat with aluminum foil to prevent the spices from burning.
6. Remove from oven and let rest for 15 minutes, wrapped in foil, before serving.
7. Serve with pitas, onions, tomatoes, fresh herbs, labneh and harissa for a convivial dinner, so everyone can create delicious lamb sandwiches.

BON APPÉTIT

Roasted Lamb with Vine Leaves

 

4 servings

• 1 boneless shoulder of lamb
• 12 store-bought potted vine leaves

White wine marinade

• 4 cloves of garlic, chopped
• 60 ml fresh mint, chopped
• 60 ml fresh oregano, chopped
• Juice of 1 lemon
• 125 ml white wine
• 60 ml olive oil
• Salt and pepper

1. In a small bowl, combine all the marinade ingredients.
2. Place the lamb shoulder in a large container and water well with the marinade; cover and place in the refrigerator for a minimum of 4 hours.
3. Using a small knife, remove most of the vine leaf stems.
4. On a work surface, place a large rectangle of aluminum foil, narrow side toward you; Lightly oil the paper, then arrange the vine leaves in two layers to form a large square.
5. Remove the meat from the marinade and roll it up to form a roast.
6. Place the roast on the vine leaves and use the aluminum foil to wrap it in the leaves, as tightly as possible.
7. Tie the roast to hold the vine leaves in place; Wrap everything in aluminum foil.
8. Place the wrapped roast in a baking dish and pour 2 cm of water into the bottom of the dish; cover and cook for 3 hours at 350F (180C).
9. Remove from the oven, cut into slices and serve with the meat juice.

BON APPÉTIT