Lamb and Goat recipes

[big brown horse]

We ate Mexican style BBQed goat in Texas and also lots of lamb dishes when visiting my Armenian Godparents. I thought I'd share a few recipes as I dig them up.

Armenian Lamb Stew

INGREDIENTS:



2 lbs. lean lamb breast or shoulder, cubed with all fat and gristle removed.
1 15 oz. can crushed or stewed tomatoes
1 large yellow onion [chopped]
Potatoes, carrots and celery [cut into bite sized portions]
1 cup red wine
1 teaspoon garlic [crushed or minced]
1/4 cup green bell pepper [chopped]
1/2 teaspoon fresh basil [chopped]
1/2 teaspoon fresh mint [chopped]
1/4 cup Armenian or Italian parsley [chopped]
Salt and pepper to taste
2 tablespoons olive oil
PREPARATION:
Brown off lamb in olive oil and add onions, bell pepper and garlic and saute until onions are translucent. Add all other ingredients EXCEPT potatoes, carrots and celery and simmer for 1 hour.
Add the vegetables and simmer another 1/2 hour.
* For a thicker soup add a little flour, cornstarch, or instant mashed potato flakes.

And for breakfast:
Lamb hash (serves two to four)

Ingredients:
1/2 pound cooked lamb, trimmed lean and diced
1 medium yellow onion, diced
coriander
allspice
pepper
salt

Directions:
Saute the onion in olive oil
Add the meat when the onion starts to wilt
Add 1/8 tsp coriander
Add 1/8 tsp allspice
Cook over medium-high heat until the meat and onions are both browned
Add salt and pepper to taste

 

[big brown horse]

Armenian style Roast Leg of Lamb
Yield: approximately 6 servings
Ingredients:
1 leg of lamb, bone-in, 6 to 7 lbs., untrimmed
2 Tbsp. Coriander seed, freshly ground
1 tsp. salt
tsp. ground black pepper
2 medium onions, roughly cut, skin on
4 cloves garlic, whole, skin on
cup water
Directions:
1. In a small bowl, combine the ground coriander, salt, and pepper. Blend well and set aside.
2. Place the oven rack as close to the center as possible, then preheat to 350 F.
3. Line the bottom of a roasting pan with heavy-duty foil.
4. Spread the cut onions, garlic, and cup of water on top of the foil. This will impart a lively flavor, and fragrance to the recipe during roasting.
5. Place a roasting rack over the onion mixture.
6. Place the lamb on the rack, fat-side up. Leaving the fat on will flavor and moisten the meat.
7. Sprinkle the coriander, salt and pepper on the surface of the lamb, gently rubbing them in.
8. Roast the lamb for about 2 1/2 to 3 hours, basting periodically with the juices from the bottom of the pan. (There is no need to turn the meat during roasting.)
9. Remove the roast to a carving board, allowing the meat to rest for about 15 minutes before slicing.
10. Serve with pan juices that have been skimmed of fat.

Special Note: Do Not discard the juices at the bottom of the pan! When cooled, strain the juices into a food storage container, discard the onion & garlic.

Refrigerate overnight. Remove the layer of fat which hardens on the top. Whats left is a flavorful broth to use as a base for soup or sauces.

 

[big brown horse]

Lamb and Pilaf

Yield: 4-6

Ingredients:

1 recipe for Pilaf (see below)
1 large onion, thinly sliced
2 Tbsp. Olive oil
1 to 1 cups cooked lamb, cut into chunks
tsp ground coriander
Salt and pepper, to taste

Directions:

1. Prepare Pilaf recipe as directed, except substitute the rice with bulgur (#2 works well). If you dont have bulgur, use the rice. That will work just fine, too.
2. Saut the onion in olive oil until slightly golden, about 5 min. Add the lamb chunks and seasonings and cook two more minutes.
3. Stir the onion-lamb mixture into the cooked Pilaf. Heat thoroughly.
4. Serve with a crisp, tossed salad for a fabulous meal!

(Note: If you start out with leftover Pilaf and lamb, this recipe is a snap!)

Rice Pilaf
Yield: 4 servings
Ingredients:

2 Tbsp. butter
1/2 cup fine egg noodles
1 cup rice
2 cups chicken broth (canned or homemade)
Dash salt , optional

Directions:

1. Melt butter in a 2-quart saucepan. Add noodles and cook, stirring constantly, until noodles are golden. Do not let the butter or noodles burn.
2. Stir in the rice, and cook another minute or two.
3. Add the chicken broth and salt, if using, and stir. Bring to a boil, then cover the saucepan with a tight-fitting lid and lower the heat to simmer.
4. Cook for 15 to 20 minutes, or until all of the liquid is absorbed.
5. Remove the pot from the heat, place a paper towel between the top of the saucepan and the lid to help absorb any excess moisture. Allow the pilaf to rest for a few minutes before serving.
6. Place pilaf in a bowl or on a platter; serve immediately.

 

[big brown horse]

What's so great about ground lamb? It's wonderfully tender, even when well done, and it holds its shape beautifully. Plus, it tastes right. Yes, it's usually fattier than ground beef, but only because leaner cuts aren't often ground up. That's easy to overcome in the cooking -- always in a grill with drainage.

Lamb hamburgers aka: Lule Kebab
1 pound ground lamb
1/2 Tsp. coriander
1/2 Tsp. allspice
1 Tablespoon tomato paste
salt
pepper

This makes five or six kebabs, enough for two people. Just mix it all up with salt and pepper to your preference and shape the kebabs like sausages -- you don't have to get fancy or worry about making them perfect, but try to keep the thickness about the same so they cook evenly.

To check the seasonings, make a mini-kebab and cook it in a frying pan.

Cook until done

Tip: Toss some tomatoes, peppers and onions on the grill for even more flavor. Serve with a salad and the pilaf of your choice.

 

[big brown horse]

And for goat recipes I found this: http://www.jackmauldin.com/goat_recipes.htm I never cooked with goat, but I did eat it at a BBQ and it was so delicious. Wrap it in a warm tortilla...yum!

 

[noobiechickenlady]

Oh yum! I've got several goat/lamp recipes in my middle eastern cookbook. Gotta dig that puppy out and post a few.
There was a goat meat skewer that was fantastic

That lamb hash looks great!

 

[big brown horse]

(Oh, that hash is supposed to be served with eggs over easy.)

Thanks Noobie! I know this thread is making me hungry!

 

[delia_peterson]

Oooh! A Mediteranean (I cant spell today) meat market just opened last month a few miles down the road! I am going to check them out tomorrow. I have wanted to, but did not know how to cook any of the meat.. Most of our grocery stores down here dont sell lamb.
BBH..are you talking bout barbacoa?(the mexican bbq?) Now I am hungry!

 

[enjoy the ride]

I just tried an old favorite Chinese dish with goat- grrrreat. Recipe is for pork originally.

Three Flavored Noodles

1/2 lb noodles- I have used Udon, spaghetti or Ramen
2 medium onions
1/2 c catsup
1/2 tsp salt
1 tsp sugar
1/8 tsp pepper
1/2 tsp soy sauce
1 Tbsp Hoisin sauce (available in any grocery in oriental sections)
4 Tbsp curry powder- I use 1/2 tsp as my own curry is strong
thinly sliced goat meat- I prefer shoulder or chops-can use ground too- a good couple of handfulls
1/2 cup water or stock - stock is best

Stir fry goat meat til just browned and set aside. DO NOT OVER COOK-goat gets tough if over cooked unless you then cook to falling apart stage-
Cook noodle to package directions and set aside

Slice onions in half then into thin slices. In a small bowl conbine catsup,salt, sugar, pepper, soy sauce and hoisin sauce.

Place onion slices in a pan over low heat then sprinkle curry powder over top- cook for 2 minutes stirring occasionally to keep the curry from burning.
Add cooked goat meat and chicken stock. Turn heat to high and bring liquid to a boil. Add catsup and hoisin mixture. Stir well to mix all together.
Pout the mixture over the noodles.


Once you have the hoisin sauce, this is the easiest, fastest, yummiest recipe. You can find hoisin sauce next to the LaChoy stuff in the canned foods. It's a great condiment that keeps forever.
I use seriously less curry powder as I do not like hot.

I love this recipe so much that the cook book falls open to it when I pick it up. As good a comfort food as mac and cheese.


PS the rice pilaf sounded so good I copied it to put in my goat meat recipe binder- thanks

 

[big brown horse]

Yup delia, barbacoa!

ETR, that sounds yummy!!