Lamb Recipe List

• Baked Edam with Curacao Lamb
• Braised Lamb Stew on Rice
• Roast Leg of Lamb

Baked Edam with Curacao Lamb

Ingredients:

• 2 2-pound Edam balls
• 3/4 pound freshly ground lamb
• 1 tablespoon butter, plus 2 tablespoon butter
• 1 tablespoon vegetable oil
• 1 cup finely chopped onions
• 1 firm ripe tomato, peeled, seeded and finely chopped
• 1/3 cup chopped, drained canned tomatoes 1/4 teaspoon
• 6 small pimiento-stuffed olives, drained and finely chopped
• 1 tablespoon finely chopped sweet gherkin
• 2 tablespoons seedless raisins
• 1 egg well beaten
• Ground hot red pepper 1/2 teaspoon salt (to taste) freshly ground black pepper (to taste)
• 1/4 cup soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork

Directions:

1• Peel the wax from the cheeses and cut a 1-inch-thick slice off the top of each.
2• With a spoon, scoop out the center of the cheese leaving a boatlike shell about 1/2 inch thick.
3• Hollow the slice from the top in a similar manner to make a lid for the shell.
4• Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.
5• Grate enough of the scooped-out cheese to make 2 cups and set it aside.
6• Brown the meat for a short time.
7• Remove the cheese shells and lids from the water and invert them on paper towels to drain.
8• Pre-heat oven to 350F.
9• With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of two round baking dishes at least 3 inches deep and just large enough to hold the cheese compactly. (If the dish is too large or shallow, the cheese will collapse and spread when it is baked.)
10• In a heavy 10-inch skillet melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat.
11• Drop in the onion and stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.
12• Watch carefully for any sign of burning and adjust heat accordingly.
13• Add the tomato, pepper, salt, and a few grindings of black pepper, and still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to almost hold its shape in the spoon.
14• With a rubber spatula, transfer the entire contents of the skillet to a deep bowl.
15• Add the meat, grated cheese, bread crumbs, olives, gherkin, and raisins, and toss together gently but thoroughly.
16• Taste for seasoning and adjust, then stir in the beaten egg.
17• Spoon the meat mixture into each cheese shell, place the shells in the prepared dishes, and top them with the cheese lids.
18• Bake uncovered on the middle shelf of the oven for about 20 minutes or until the top is bubbly and delicatedly browned, and the meat tender.
19• Serve at once, directly from the baking dish.
Serves 6-8.
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Braised Lamb Stew on Rice

Ingredients:

2 lbs. cubed lamb stew meat
¼ cup olive oil
2 cloves garlic, minced
2 tsp. dried rosemary or 1 Tblsp. fresh
1 tsp. salt
½ tsp. freshly ground black pepper
1 Tblsp. flour
1/3 cup red wine vinegar
1 cup chicken stock
4 anchovy filets, rinsed, dried and finely minced

Directions:

1• Preheat oven to 500 degrees and prepare the lamb stew meat. Using a 12” skillet add the olive oil and brown the stew meat well in batches that avoid crowding.
2• With slotted spoon place the browned meat in a 2 qt. casserole, with lid for later. Set the sauté pan aside.
3• Add ingredients – garlic, rosemary, salt, pepper and flour – to meat, and toss well.
4• First cook. Place the uncovered casserole in pre-heated 500 degree oven for 10 minutes until beginning to get crusty. Remove from oven and lower oven heat to 350 degrees. 
5• Deglaze sauté pan. Pour any extra oil out of sauté pan and put on stove at medium high and deglaze with vinegar, scraping up any brown bits. Add 1 cup of the chicken stock and anchovies. Bring to a simmer and stir until anchovies melt. This should take about 2 to 3 minutes.
6• Finish casserole. Pour the contents of the de-glazed sauté pan into the casserole. The meat should be partially submerged but not covered with the liquid. Add more chicken stock if necessary. Cover the casserole tightly and braise in the 350 degree pre-heated oven for 1Serve this dish over plain white rice which will capture the juices nicely. If you prefer, you can serve over angel hair or linguine pasta, though rice is our choice. For you anchovy haters, please do not eliminate the anchovy secret from this recipe. You have to trust us on this one! This recipe can be doubled easily. hour 15 minutes or until fork tender.
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Courtesy - Permission La Lama Mountain Ovens - January 7, 2011

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Roast Leg of Lamb

Ingredients:

5 to 6 lb. bone-in center cut leg of lamb
2 cloves garlic, slivered
2 Tblsp. chopped fresh rosemary
1/3 cup Dijon mustard
2 Tblsp. olive oil
2 cloves garlic, finely minced
Salt and pepper

Directions:

Step One: Prepare lamb

1• If your butcher hasn't already done so, trim almost all the fat from the top of the roast. Be sure to removed the white or silvery membrane, called the fell. With a very sharp paring knife make about 10 slits all over the roast, inserting a sliver of garlic and a little rosemary in each.
2•

Step Two: Marinate the roast

1• In a small bowl, whisk together the mustard, 2 cloves of minced garlic, olive oil, rosemary, and a few grinds of black pepper. Spread this over the roast, covering all sides.
2• Place in a non-reactive dish and allow to marinate at least four hours and up to 24 hours. If holding more than four hours, refrigerate, but allow the roast to return to room temperature before proceeding. A roast this size will take about 3 to 4 hours to come to room temperature if it is cold.

Step Three: Roasting the lamb

1• Preheat oven to 450. Place the room temperature roast in an uncovered roasting pan. Roast for 10 minutes.
2• Turn temperature down to 350 and continue roasting undisturbed to an internal temperature of 140 (for medium rare). This should take an additional 60 to 70 minutes.
3• If you like your meat less pink, wait for an internal temperature of 150. Do not overcook or the meat will be dry and tough. Let rest for five minutes. Carve and serve.
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