Text 16007, 124 rader
Skriven 2007-05-27 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Lamb 3
==============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Mostly the few times I've
 CS> cooked lamb, it was stew beef type cutup chunks.  I like it but I make
 CS> it wierd since no one ever showed me how.  Most of the liquid for
 CS> example is the brine from an olive jar and the water from a can of
 CS> black olives.

Lamb and olives ain't weird, it's Mediterranean!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Lamb Stew
 Categories: Lamb, Wine, Onion, Pickles
      Yield: 6 Servings
 
    1/4 c  All-purpose flour
           Salt
           Black pepper
      3 lb Lamb -- cut into 2" cubes
    1/4 c  Olive oil
      1    Whole bay leaf
    1/4 ts Ground thyme
    1/4 ts Dried rosemary
      1    Clove garlic
      2 c  Chicken stock
      1 c  White wine
      1 cn Tomato sauce
     24 sm White onions; blanched and
           Peeled
    1/2 c  Black olives; pitted
 
  Season flour with salt and pepper and dredge lamb cubes in it.
  Heat olive oil in large soup kettle over medium high heat. Brown
  lamb cubes in oil. Sprinkle herbs and garlic over lamb and add
  stock, wine, and tomato sauce. Season with additional salt and p
  Simmer over medium heat for 1-1/2 hours. Add blanched onions and
  olives. Simmer 1/2 hour longer.
  
  Recipe By: Elizabeth Powell
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive-Crusted Rack of Lamb
 Categories: French, Lamb
      Yield: 6 Servings
 
           Sauce:
      2 lb Meaty lamb neck and shoulder
           Stew bones
    1/4 c  Olive oil
      1 lg Leek (white and pale green
           Parts only), chopped
      1 lg Carrot, peeled, chopped
      1    Onion, chopped
    1/2 c  Dry red wine
      6    Garlic cloves, peeled
      2    Bay leaves
  1 1/4 ts Chopped fresh rosemary
      4 c  Water
           LAMB:
      4 tb Olive oil
      3 lg Shallots, minced
      2 ts Chopped fresh rosemary
  1 1/2 c  (or more) fresh breadcrumbs
           Made from French bread
      8 oz Kalamata olives or other
           Brine-cured black> olives,
           Pitted, Finely chopped
      3    Well-trimmed racks of lamb
           (each about 1 1/4 pounds)
  4 1/2 ts Dijon mustard
  
  Serve this refined dish with sauteed purple potatoes, mushrooms,
  baby carrots, and broccoli.
  
  For sauce: Sprinkle lamb bones with salt and pepper. Heat oil in
  heavy large pot over medium-high heat. Add lamb bones and saute
  until dark brown, about 20 minutes. Transfer lamb bones to bowl.
  Add leek, carrot, and onion to same pot. Saute until golden, about
  12 minutes. Add red wine, garlic, bay leaves, and rosemary; bring
  to boil, scraping up browned bits. Add 4 cups water and lamb bones
  with any accumulated juices. Bring to boil. Cover partially,
  reduce heat to medium-low and simmer until thickened and reduced,
  about 2 hours. Using tongs, discard lamb bones. Press vegetables
  and liquid through sieve into large bowl. Season sauce to taste
  with salt and pepper. (Can be made 1 day ahead. Refrigerate until
  cold, then cover and keep refrigerated.)
  
  For lamb: Heat 3 tablespoons oil in heavy large skillet over
  medium-high heat. Add shallots and rosemary; saute until soft,
  about 3 minutes. Add breadcrumbs and saute until golden brown,
  about 5 minutes. Add olives and stir until moist clumps form,
  adding more breadcrumbs if mixture is loose. Season crumb topping
  with salt and pepper. Cool.
  
  Preheat oven to 400 deg. F. Heat remaining 1 tablespoon oil in
  heavy large skillet over high heat. Working in batches, add lamb
  racks to skillet, rounded side down. Sear until brown, about 6
  minutes. Transfer to large rimmed baking sheet, seared side up.
  Spread 1 1/2 teaspoons mustard over each. Press crumb topping into
  mustard. Roast lamb to desired doneness, about 25 minutes for
  medium.
  
  Rewarm sauce over low heat, stirring occasionally. Cut lamb
  between bones and serve with sauce.
  
  Bon Appetit May 2002
  from Epicurious (www.epicurious.com).
  From: "Preston Pittman"
 
MMMMM


Cheers

YK Jim


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