Lamb recipes


Real Shepherd's Pie With Lamb

Our Real Shepherd's Pie is made with lamb and is quite rustic with its vegetable and potato filling. This is the way that shepherds would have made it!
Brown the lamb chunks in olive oil, a few at a time, and remove to a bowl as cooked. Refresh the olive oil as needed. Sauté the onions and garlic in the remaining oil and then add the celery, cooked lamb and juices, carrots, mushrooms and herbs and spices. Mix thoroughly and add the beef stock and tomato sauce, followed by the potatoes and parsley. Bring to a boil and simmer for at least one and a half hours to thicken the stew to a heavy consistency, stirring very regularly to prevent burning.
Add the frozen peas and mix - then turn into a baking dish (large) and allow to cool.

Top with the pastry and place in a pre-heated 400°F or 200°C oven to bake for about 35 - 40 minutes until the pastry is cooked to a golden-brown. Allow to cool for about 10 minutes before serving.

2 pounds ( 1 kg) lamb stewing meat cut into 3/4" (2 cm) cubes
olive oil as needed
2 yellow onions, chopped
4 cloves garlic, minced
1 stick celery, diced

2 carrots, diced

6 large button mushrooms, cut into chunks
fresh ground black pepper - equivalent to 12 peppercorns
1 tsp (5 ml) dried thyme

1 tsp (5 ml) dried rosemary

14 oz. ( (400ml) can tomato sauce

4 cups (1 litre) beef stock (lamb if you can get it)

3 large Yukon Gold potatoes, cut into 1/2" (1 cm) cubes

fresh chopped parsley
150 gm frozen peas

400 gm Puff Pastry (or Flaky pastry)
Feta sauce for grilled lamb skewers

Roughly 2 parts crumbled feta cheese to 1 part Balkan style plain yogurt, that's been left to drain overnight in cheese cloth.

Garlic, paprika, and salt to taste.

Serve over cubed lamb skewered, lightly oiled, seasoned with your favorite greek spice mix, and grilled.

Lamb Shanks

* 2 tbsp olive oil (30ml)
* 6 large meaty lamb shanks
* Salt and pepper to taste
* 1 1/2 cups Spanish onion, chopped (375ml)
* half dozen garlic cloves, whole
* 2 tbsps tomato paste (15ml)
* 2 cups full bodied red wine (500ml)
* 1 cup beef stock (250ml)
* 3 whole sprigs of fresh rosemary
* Zest of 2 large navel oranges

Heat the oil in a large Dutch Oven with a tight fitting lid
Brown the lamb shanks on all sides and remove to plate.
Add garlic, onion, tomato paste, wine, beef stock, rosemary, orange zest to Dutch oven
and stir with wooden spoon to make sure you get all the browned bits into the sauce
Return lamb shanks to the Dutch oven, cover and place in 325 degree oven for 21/2 hours
Lamb should be falling off the bone. Remove lamb shanks to warm platter and skim fat
off the remaining sauce. Drizzle sauce over shanks
Serve with hot buttered egg noodles and your favourite veggies.

This recipe will serve three or six depending on the size of the lamb shanks

Last edited by #juan; Mar 25th, 2009 at 10:34 AM..

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