Archive for the ‘LAMB’ Category
Slow Cooker Roast Lamb
I made this on 18 Jul 2023 using a 1 kilo boneless roast, and the result is juicy and fork tender roast that the entire Thai family loved! Adjust the cooking time for a larger roast.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 1 kilogram lamb shoulder roast, boneless, (about 2¼ to 2½ lb)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 large carrots, peeled, chopped
- 4 medium potatoes, peeled, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried rosemary
- 1 tablespoon dried oregano
- 1½ cups chicken stock
Instructions
- Mix together the salt, pepper, and garlic powder, rub mixture all over the roast.
- Heat the oil in a non stick pan, when hot, add the roast, brown the roast, turning as needed to get all the sides browned.
- Place the browned roast into the slow cooker.
- Now add the chopped carrots, potatoes, and onion all the way around the roast.
- Sprinkle the minced garlic, rosemary, and oregano on top, then pour in the stock. Cover and cook on Low setting for 6 hours.
- Remove roast from the slow cooker, slice and plate, add potatoes and carrots, spoon sauce from the cooker over the vegetables, enjoy!
Notes
High cost per serving based on the cost of lamb in Thailand.
Favorite Lamb Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 750 grams lamb shoulder, cut into 1 inch pieces, (1½ lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 cups water
- 1 clove garlic, minced
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 4 carrots, peeled, cut into 2 inch pieces
- 6 tiny onions, peeled
- 3 small potatoes, peeled, halved
- 2 tablespoons fresh parsley, chopped
- 1 package frozen peas, (10 oz / 285 g)
Instructions
- Place the flour in a shallow bowl, roll the lamb cubes in flour to coat. Heat the oil in a pot, when hot, add the lamb and brown on all sides.
- Add the water, garlic, salt, and pepper. Stir together, cover, simmer on low heat for 1½ hours or until the lamb is almost tender.
- Add the carrots, potatoes, and onions. Simmer for 20-30 minutes or until the lamb and vegetables are tender.
- Stir in the parsley and peas, simmer another 5 minutes to heat through.
- Serve and enjoy.
Notes
Fair cost per serving, not sure of what lamb costs, I know it is available though.
Stuffed Cabbage Leaves
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 500 grams Meat Option, (1 lb)
- ½ cup onion, diced
- 1 can condensed beef broth, (10½ oz / 298 g)
- ½ cup Grain Option
- ½ teaspoon lemon peel
- ½ cup Fruit Option
- ¼ cup walnuts, chopped
- ¼ cup fresh parsley, chopped
- ½ teaspoon dried mint
- 1 head medium cabbage
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ teaspoon ground cinnamon
OPTIONS
Meat - Use 1 Item
- ground pork
- ground lamb
- ground beef
Grain - Use 1 Item
- dry bulgur wheat
- dry brown rice
- dry white rice
Fruit - Use 1 Item
- apple, chopped
- golden raisins
- apricots, dried, chopped
Soup - Use 1 Item
- condensed tomato soup, plus 1 tablespoon lemon juice, Shortcut
Spanish style vegetable soup- condensed tomato rice soup, plus 1 tablespoon lemon juice
Instructions
- In a large non stick pan on medium heat, cook Meat Option and onion until meat is well browned, breaking up meat with your spatula. Pour off the fat.
- Add the broth, Grain Option, and lemon peel. Heat to boiling, then reduce to low, cover and simmer until grain is tender; 45 minutes for brown rice, 20 minutes for white rice, 25 minutes for bulgur wheat. Add a little water during cooking if mixture becomes dry. Remove from heat.
- Stir in Fruit Option, walnuts, parsley, and mint.
- While the grain is cooking, heat a large pot with about 6 cups of water to boiling. Carefully lower the whole head of cabbage into the water, reduce heat to low, cover, and simmer 1-2 minutes or until the outer leaves of cabbage are softened.
- Carefully remove the head of cabbage from the water and carefully remove 6 outer leaves, these will be used for the rolls. Drain leaves on paper towels. Reserve the rest of the cabbage for use in another recipe of your choice.
- Lay leaves out flat on a cutting board and cut away any tough stem parts. Spoon about ¾ cup of meat filling into the center of one leaf, fold in the sides, then roll up from the stem end to form a bundle, repeat with remaining leaves.
- Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
- In a medium mixing bowl, stir together Soup Option and cinnamon, pour ½ into the baking pan and shake to cover bottom.
- Place cabbage rolls in pan, seam side down, pour remaining soup mixture over rolls.
- Cover with foil and bake 35 minutes or until heated through.
- Serve with sides of your choice, enjoy.
Notes
Fair cost per serving.
Shortcut: Condensed Tomato Soup.
Ribs & Lentils
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon vegetable oil
- 1 kilo Meat Option, (2 lb)
- 1 can condensed French onion soup, (10½ oz / 298 g)
- 1 cup celery, sliced, plus leaves
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ½ teaspoon Herb Option, crushed
- 500 grams dry lentils, brown or green, (1 lb)
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup carrot, sliced
- 4 cups water
- Garnish Option
OPTIONS
Meat - Use 1 Item
- lamb breast, cut into 2 rib pieces
- beef short ribs, cut into 1 rib pieces
- pork spareribs, cut into 2 rib pieces
Herb - Use 1 Item
- dried thyme
- dried marjoram
- dried basil
Soup - Use 1 Item
Spanish style vegetable soup- condensed tomato bisque
- condensed tomato rice soup
Garnish - Use 1 Item
- spring onion, sliced
- fresh parsley, chopped
- tomatoes, diced
Instructions
- Heat the oil in a large pot (6 quart size) on medium high heat, when hot, brown the Meat Option on all sides, then pour off the fat.
- Add the French onion soup, celery, garlic, black pepper, and Herb Option. Bring to a boil then reduce heat to low. Cover and simmer 1 hour.
- Add the lentils, Soup Option, carrot, and water. Cover and simmer another 1 hour or until meat and lentils are tender.
- Ladle into serving bowls, sprinkle each with Garnish Option as desired, serve and enjoy.
Notes
Low cost per serving if using pork, high cost per serving if using beef or lamb
Fruited Chops
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons vegetable oil
- 750 grams Chops Option, ½ inch thick, (1½ lb)
- 1 can condensed chicken broth, (10½ oz / 298 g)
- 2 tablespoons light soy sauce
- 1 tablespoon vinegar
- Fruit Option
- 2 tablespoons brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon Spice Option
- hot cooked rice, for serving
- Garnish Option
OPTIONS
Chops - Use 1 Item
- pork chops
- lamb chops
- smoked pork chops
- veal chops
Fruit - Use 1 Item
- 1 large apple, cubed, plus ½ cup apple juice
- 4 orange slices, cut in half, plus ½ cup orange juice
- 1 can pineapple slices, cut into chunks, (8 oz / 226 g)
- 1 can apricot halves, cut into chunks, (8 oz / 226 g)
Spice - Use 1 Item
- ground ginger
- ground nutmeg
- ground mace
- ground cinnamon
Garnish - Use 1 Item
- spring onion, sliced
- orange peel, slivered
- fresh parsley, chopped
- water chestnuts, sliced
Instructions
- Heat the oil in a large non stick pan on medium heat, when hot, cook Chops Option on each side until browned .
- Stir in the chicken broth, soy sauce, and vinegar. Heat to boiling then reduce to low. Cover and simmer about 20 minutes or until chops are tender.
- While the chops are simmering, if using canned fruit, drain and reserve liquid, adding water if needed to make ½ cup liquid, set the fruit aside. In a small bowl, add the fruit liquid, brown sugar, cornstarch, and Spice Option. Stir until smooth.
- Remove the chops from the pan when tender, cover to keep warm. Stir together the cornstarch mixture into the pan on medium heat. Bring to a boil. Reduce to a simmer.
- Stir the fruit into the sauce and let heat through.
- Arrange chops on rice, spoon sauce over chops, sprinkle with Garnish Option. Serve and enjoy.
Notes
Low cost if using pork chops, the other options I have not seen in stores but may be in larger cities.
Greek-style Lamb & Olive Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup Herb Salad Dressing, Shortcut
- 750 grams cooked roast lamb, trimmed of fat, cut into strips, (1½ lb)
- curly endive, as needed
- 1 large cucumber, peeled and sliced
- 4 medium tomatoes, quartered
- 1 cup pitted ripe olives
Instructions
- Prepare the Herb Salad Dressing using the Shortcut. Place the prepare lamb in a mixing bowl, pour on the dressing, toss to coat, cover, and place in the fridge for at least 1 hour to marinate or until thoroughly chilled.
- When ready to serve, arrange curly endive in a salad bowl.
- In a mixing bowl, add the cucumber, tomatoes, and olives. Toss together with some of the dressing from the lamb.
- Add the vegetables to the salad bowl.
- Spoon the lamb slices on top of the vegetables, and pour dressing over the salad.
- Serve and enjoy.
Notes
I will have to price this when I locate lamb, it may only be available at high end markets. For now I will say this is high cost per serving.
Shortcut: Herb Salad Dressing.
Braised Lamb Shanks with Jarlsberg
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
Ingredients
For the Lamb
- 4 lamb shanks, (about 500 g / 1 lb each)
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1½ cups beer
- 1½ cups beef broth
For the Coating
- 1 cup Jarlsberg cheese, shredded, (113 g / 4 oz)
- 1 cup seasoned breadcrumbs, Shortcut
- 1 teaspoon dried rosemary
- ⅔ cup cooking liquid from shanks
- black pepper, to taste
Instructions
- Heat the olive oil in a large heavy non stick pan, when hot, add the shanks and brown on all sides.
- Add the onion and garlic and cook until onion is soft and golden.
- Add the beer and broth, reduce heat to a simmer, cover, and cook for 1½ hours or until the shanks are fork tender.
- Remove shanks to a platter, then reduce the cooking by cooking on high heat for 5 minutes, then strain, remove fat, and set aside.
- Preheat your oven to 165° C (325° F). Get out a baking pan with a rack.
- In a mixing bowl, add the cheese, breadcrumbs, rosemary, pepper, and cooking liquid. Mix together. Divide the mixture into 4 equal parts.
- Use one part of mixture for each shank. Pat mixture firmly on the meaty tops and sides of each shank to cover or wrap them. Place each shank on the rack in the baking pan.
- Bake for 15-20 minutes or until the coating is firm and nearly crisp.
- Serve with sides of your choice. Serve the pan juices as a gravy. Enjoy.
Notes
I will have to price this when I find lamb. It is available but more than likely only in the large cities or touristy areas. For now I will say this is Fair cost per serving.
Shortcut: Breadcrumbs.
