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Wednesday, February 20, 2008

Wednesday Recipe -- Lamb

Wednesday, February 20, 2008
One of the traditional symbols of Ostara was the lamb. It is also a traditional dish for this Sabbat. So here are a few recipes and sites to inspire the cooking of your Ostara Lamb dinner.

Chunky Lamb Stew recipe

Chunky Lamb Stew ingredients list:

2 large Celery stalks, chopped.
1 large Onion, chopped.
3 Medium Carrots.
3 large Potatoes.
3 Medium Turnips.
1 lb Lean lamb for stew, cut into 1" cubes.
1 tablespoon of Veg. oil.
1 tablespoon of Soy sauce.
1 teaspoon of Sugar.
½ teaspoon of Salt.
¾ teaspoon of Gravy Powder.
2 tablespoons of All Purpose flour.
2 tablespoons of grated Lemon peel.
1 tablespoon of chopped Parsley.
1 can Stewed tomatoes.
1 can Beef broth.
1 packet of Frozen Peas(10 oz.).
Instructions for Chunky Lamb Stew:

* Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the lamb.
* In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides. With a slotted spoon, remove lamb to bowl.
* Cook the celery and onion in the remaining juices until lightly browned. Return lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water. Over a high heat, bring to the boil.
* Reduce heat to low; cover and simmer 25 minutes.
* After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender.
* In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.

Greek Roast Lamb recipe

Greek Roast Lamb ingredients list:

4 lb leg of lamb.
18 small white potatoes.
2 cloves garlic, halved and peeled.
1 onion, chopped finely.
Juice of half a lemon.
1 cup of dry white wine.
½ cup of water.
½ cup of vegetable oil.
3 tablespoons of butter, melted.
1 tablespoon of salt.
Pinch of pepper.
Instructions for Greek Roast Lamb:

Wash the leg of lamb thoroughly.

Slit the lamb in 4 places and insert garlic into the slits; then season with salt and pepper.

Combine the melted butter and lemon juice and brush over the lamb. Place in a roasting pan with a lid. Add the white wine, onion, and water. Cover and bake at 325°F (160°C) for 2 hours.

Remove the lid and increase heat to 375°F (190°C) and bake for another 1 hour, basting every 15 minutes.

Transfer to platter and keep warm.

In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown.

Skim fat from the meat pan and add the potatoes to the meat drippings.

Bake, uncovered, at 375°F (190°C) for 30 minutes or until cooked through.

recipes courtesy of http://www.lambrecipes.org/

You can also check out allrecipes.com for great recipes.

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