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Lamb
Recipes: Main Dish
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LAMB
AND BEEF MEATLOAF
Ingredients |
1 lb. of Papa George's 85% Lean Pure American Ground Lamb
- 1 lb of extra lean ground beef
- 2 eggs
- 1 cup of milk (the grade of your choice)
- ½ cup rolled oats
- ½ cup chopped parsley
- 1 cup minced onion
- ½ cup red pepper, minced
- juice of ½ lemon
- 1 cup raw pistachio or pinenuts (your choice)
- 1 tsp ground allspice
- 1 tsp dried thyme
- ½ tsp dried mint
- l½ tsp salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 3 tablespoonWorcestershire sauce
- 2 tablespoon clarified butter
Cooking instructions
1. Preheat oven to 425°Fahrenheit.
2. In a bowl, combine ground beef, and lamb. In a separate bowl, beat eggs, Stir in the milk and oats. Pour into the meats. Mix thoroughly.
3. Add all other ingredients except clarified butter. Mix well. (use your hands).
4. Shape mixture into an oval loaf and place in a roasting pan. Drizzle with clarified butter and bake for 1 hour. Serve drizzled with sauce.
Makes 6 to 8 servings.
To Make the Sauce:
Ingredients
- 2 tablespoon of olive oil
- 1 cup finely chopped onions
- ½ cup finely chopped green pepper
- 1 bay leaf
- 1 clove garlic, minced
- Juice of 1 lemon
- 1 tsp dried thyme
- 1 tsp ground allspice
- 4 cups canned tomatoes, with their juice (use Italian with basil)
- 2 tablespoon tomato paste (optional)
- 3 tablespoon chopped parsley
Cooking instructions
1. In a skillet, heat olive oil. Add onions, green pepper, and bay leaf and sauté until the onion is translucent and limp, about 5-10 minutes.
2. Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
3. Add the tomatoes paste and stir well. Cook 15 minutes. Add the parsley, stir well.
Makes 4 cups.
Serve sauce over the Meat Loaf. Enjoy with a red or white wine!
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SHEPHERD'S
PIE
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Ingredients
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1
lb. of Papa George's 85% Lean Pure American Ground Lamb
- 1 ½ lbs of all-purpose potatoes, peeled,
quartered, and well rinsed
- 1 tbs butter
- Salt and ground white pepper to taste
- 3 tbs vegetable oil
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 cup green peas
- 1 tbs. all-purpose flour
- ¾ cup beef or vegetable stock
- 1 tbs. dried thyme
- 1 tbs. dried rosemary
- Pinch of nutmeg
- Salt and ground black pepper to taste
- 1 cup of Cheddar cheese, grated.
Cooking
instructions
1. Prepare the mashed potatoes by placing potatoes in a large pot of cold water over medium heat. Bring to a boil and cook until tender, about 15 minutes. Drain, reserving half a cup of the cooking water. Mash the potatoes with a fork or potato masher, adding the cooking water with 1 tablespoon of butter, salt and ground white pepper to taste. Beat with a wooden spoon until fluffy.
2. Preheat oven to 400 degrees Fahrenheit
3. Pan fry on low heat (using 3 tablespoons of vegetable oil) the chopped onion, carrot, and peas until softened, for about 15 minutes.
4. Increase the heat to medium and add 1 lb. of Papa George's 85% Lean Pure American Lamb. Cook for about 5 minutes, stirring and breaking up the meat with a wooden spoon until it is brown evenly. Spoon off any fat.
5. Add ¾ cup beef or vegetable stock, thyme, rosemary, nutmeg, salt and black pepper. Reduce the heat to low and simmer stirring occasionally, until thickened, about 5 minutes. Let it cool slightly.
6. Spread the lamb mixture over the bottom of a 9-inch pie plate or baking dish. Then spread a thick layer of mashed potatoes on top and, with a fork, draw lines down the pan.
7.Sprinkle the Cheddar on top and broil for about 10 minutes, or until the mashed potatoes are browned. Let cool slightly, then serve directly from baking dish.
Makes 6 to 8 servings.
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PAPA
GEORGE'S ALL AMERICAN LAMB BURGER
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Ingredients
2
12-oz Papa George's 85% lean Pure American Ground Lamb
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1
small onion (about 3 oz), peeled and finely chopped
-
4
slices (1/2") sweet onion
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8
slices Swiss cheese (optional)
-
Olive
oil
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4
romaine lettuce leaves
-
4
slices (1/4") tomato
Sauce:
- ¼
cup mayonnaise
- 1
tablespoon Dijon-style mustard
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Cooking
instructions
Combine sauce ingredients; set aside. Shape ground lamb into
four ¾" thick patties. Lightly brush with olive
oil. Place patties and onion on grid over medium. Grill, uncovered,
13 to 15 minutes or until centers of patties are no longer
pink and onions are tender, turning occasionally. Season lamb
burgers with salt and pepper if desired, after turning. Approximately
1 minute before burgers are done, top each with 2 cheese slices.
Meanwhile spread sauce on top half of each roll. Line bottoms
of rolls with lettuce and tomato; top with cheeseburger and
onion. Close sandwiches.
Makes
4 servings
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GROUND
LAMB BROCHETTE
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Ingredients
2
12-oz Papa George's 85% lean Pure American Ground Lamb
- 1
small onion (about 3 oz), peeled and finely chopped
- Parsley
(1 oz), rinsed and drained, stems cut off
- ¼
tsp. black pepper
- ¼
tsp. allspice
- ¼
tsp. cinnamon
- 1
tsp. salt, or to taste
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Cooking
instructions
Place
the onion and parsley in a food processor and blend to smooth
consistency. Remove and mix thoroughly with meat until it
is like thick dough; add the seasonings (black pepper, cinnamon
and allspice) and shape into a ball. Take a small portion
at a time and mold on skewers so that it is held in one piece.
Grill thoroughly and evenly. Serve with a tomato/lettuce/cucumber/
onion/herbs salad with the dressing consisting of garlic,
salt, lemon juice, and olive oil. Tabbouleh and Hummous or
Baba Ghannouj also go particularly well with this recipe.
Makes
4 servings
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FRIED
KIBBEH
Some
skill is needed to make an oval-shaped kibbeh, but do not
get discouraged. Kibbeh shells are stuffed and fried or baked,
providing a crispy crunchy texture with a delicious flavor.
Fried kibbeh are perfect as a first course.
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Ingredients
For the kibbeh dough:
- 2
12-oz Papa George's 85% lean Pure American Ground
Lamb
- 1
onion (3 1/2 oz ), peeled
- 1
1/4 tsp salt or to taste
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 10 oz fine burghol, rinsed and drained
- 3-4 fl oz. extra virgin olive oil.
For the stuffing:
- 8
oz Papa George's 85% lean Pure American Ground Lamb
- 4
tbs. extra virgin olive oil
- 1
1/2 oz pine nuts
- 1
onion (8 oz), peeled and finely chopped
- 1/2
tsp cinnamon
- 1
tsp salt or to taste
- 1
tbs lemon juice (optional)
-
oil for frying or baking
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Cooking
instructions
Preparation
of the kibbeh dough:
In
a food processor blend the onion until it forms a creamy paste.
Remove from blender and place in a large bowl, sprinkle and
mix with the salt, allspice, cinnamon, and black pepper. Squeeze
excess water from the burghol, add the onions and mix thoroughly
until the burghol has absorbed the seasonings. Add the meat
and work the mixture, adding cold water as necessary (about
2-3 tbs or more) to achieve amooth kebbeh paste with good
consistency. Continue kneading until kibbeh mixture blends
well( if necessary blend in a food processor for a few seconds).
Preparation
of stuffing:
In
a heavy-bottomed frying pan heat the oil until hot but not
smoking; add the pine nuts, saute, stirring consistently,
until golden in color; remove with a slotted spoon allowing
the oil to drip back into the pan. Reserve. Add the onions,
saute over medium-high heat until soft and pale in color (about
2 minutes), add the meat to the onions, cook until meat changes
color and lightly browned, return the reserved pine-nuts to
the frying-pan, season with cinnamon, salt and black pepper.
Stir well and remove filling from heat reserve.
Preparation
of the kibbeh shells:
Moisten
hands with cold water, take a small portion of the kibbeh
dough and roll each portion between the palms of the hands
to form a ball. Hold the ball in one hand and with the index
finger of the other poke a hole in the center of the kibbeh
ball, work around the inside with your finger until you have
a thin shell. Fill kibbeh shells with 1 1/2 tbs of the meat
mixture (or less depending on the size of your shell), gently
reshape and smooth to enclose the filing into an oval shape,
moistening fingers as necessary with cold water to smooth
the surface of kibbeh shells; place on a side dish and repeat
with others until all are completed.
Frying:
In
a deep-frying pan heat the oil until hot but not smoking.
Fry kibbeh until they are golden-brown on all sides. Remove
and drain on kitchen papers. Serve with hummos or baba ghannouj.
Baking
(other cooking variation):
Pre-heat
oven to 425 deg. Fahrenheit, lightly brush kibbeh shells with
oil, place on oven sheet and bake until nicely browned (about
10-15 minutes)
Makes
8 servings.
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STUFFED
ZUCCHINI
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Ingredients
2
12-oz Papa George's 85% lean Pure American Ground Lamb
- 2
tbs. vegetable oil
- 8
zucchinis (3 in long), both ends trimmed, rinsed
- 1
oz pine nuts
- 1
small onion (2 oz) peeled and finely chopped
- ¼
tsp. allspice
- ¼
tsp. cinnamon
- ¼
tsp. black pepper
- ¾
tsp. salt, or to taste
- 2
tbs. double-concentrate tomato paste
- Water
(10 fl oz)
- 3
tbs. lemon juice
- A
pinch of white pepper
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Cooking
instructions
The
baby zucchini, pulp removed, are sautéed with a little
olive oil until golden-brown and the skin is slightly wrinkled.
The zucchinis are filled with a generous amount of the half-cooked
mixture of ground lamb and pine nuts, after which they simmer
over a gentle flame in the tomato puree dissolved with water.
Makes
4 servings.
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CHICKEN,
RICE WITH PAPA GEORGE'S GROUND LAMB HOT DISH
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Ingredients
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12-oz
of Papa George's 85% Lean Pure American Ground Lamb
- 1
free range chicken (3lbs)
- 1
onion (4-oz), peeled
- Bouquet
garni: 1 large cinnamon stick, 4 crdamons, 6 whole
nlack peppercorns, 1 bay leaf
- 1
1/1 teaspoon salt or to taste
- 2
tablespoon extra-virgin olive oil
- 1
oz pine nuts
- 1
oz almond flakes
- 7
oz rice (preferably basmati)
- 1/2
teaspoon cinnamon
- 1/2
teaspoon allspice
- 1/2
teaspoon black pepper
- 1/4
taspoon nutmeg
- Chicken
broth (from the liquid in which the chicken has been
cooked)
Serves
4 to 6.
Cooking
instructions
Place
the chicken, onion and water in a large pot over medium-high
heat, skim the foam from the surface and bring to boil.
Add bouquet garni, reduce to medium heat, cover and
simmer for about 50 minutes or until chicken is tender.
Five minutes before the end of the cooking time season
with 1/2 teaspoon (or to taste) of the salt.
Meanwhile,
place a saucepan over medium-high heat. Add the oil;
when the oil is hot but not smoking, add the pine nuts.
Cook, stirring constantly,
until golden in color, remove with a slotted spoon and
reserve. To the oil remaining in the pan, add the meat
and cook for about 3 minutes or until meat changes color
and is browned. Add the rice, season with the cinnanom,
allspice, black pepper, nutmeg, and finally the remaining
salt; stir gently for a minute. Add the chicken broth,
bring to boil, cover, reduce to medium-low heat and
simmer for 8-10 minutes or until broth is absorbed and
rice soft.
Meanwhile,
remove chicken from pan and place on plate. With your
fingers pull out the chicken meat in medium-sized pieces,
or carve, if preferred, discard the bones and keep the
chicken pieces warm for later use.
When
rice is ready arrange over a large dish, cover evenly
with chicken pieces, garnish with the reserved pine
nuts and almond flakes.
Serve
immediately. Eat with Oriental Salad
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