Our customers often ask how to prepare the meat that we sell. We thought it might be helpful to include some of the recipes we like.
Many people have not cooked or eaten lamb so here are a few of my favorite recipes.
Moroccan-Spiced Pastitsio with Lamb and Feta
2 tablespoons olive oil
1 1/4 cups chopped red onion
2 large garlic cloves, chopped
1 pound ground lamb
1 28-ounce can diced tomatoes in juice
2 tablespoons dried mint
1 1/2 tablespoons ras-el-hanout
1 tablespoon tomato paste
3 teaspoons ground cumin, divided
1 teaspoon ground cinnamon
3 cups whole milk, divided
8 tablespoons (1 stick) unsalted butter, divided
6 tablespoons all purpose flour
3 large eggs, separated
6 ounces feta cheese, crumbled
1 pound penne rigate
1/2 cup freshly grated Parmesan cheese, divided
Ingredient info: Look for ras-el-hanout at specialty foods stores or order it online at adrianascaravan.com.
Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.
Bon Appétit
March 2011
by Rozanne Gold
2011-02-03
Turkish Lamb Burgers
1 1/2 pounds ground lamb
1 cup chopped green onions (about 4)
1 1/4 teaspoons salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cayenne pepper
1 cup plain yogurt
1 teaspoon ground cumin
4 6-inch-diameter pita breads, top 1/4 cut off each
1 cup diced seeded plum tomatoes
Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.
Bon Appétit
July 2002
Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri
Bon Appétit | January 2011
by Mark Bittman
4 8-ounce packages fresh peeled cubed butternut squash (5 to 6 cups)
2 1/2 tablespoons olive oil, divided
8 ounces ground lamb
2 1/2 cups chopped onions
3 large garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces multi-grain penne pasta (such as barilla)
1/2 cup chopped fresh cilantro, divided
1/2 cup grated kasseri cheese, divided
Ingredient info: Look for kasseri, a firm white cheese made from sheep’s milk, at supermarkets and Greek markets.
preparation
Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Transfer squash to large rimmed baking sheet. Roast until tender and brown around edges, using metal spatula to turn occasionally, 30 to 35 minutes. Remove from oven and set aside.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add lamb and onions; sauté until lamb browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture, half of cilantro, and half of cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.
This is a wonderful recipe. Francesca Giarraffa teaches Italian cooking at Washtenaw Community College and Ann Arbor Rec and Ed. Her classes are lots of fun, good eating and always full. Sign up early if you want to try a class.
Stufato d' agnello Lamb stew. Serves 6:
Francesca Giarraffa
2 - lbs of lamb cut for stewing
1/2 - medium onion chopped
4 - roma tomatoes, chopped
2 - bay leaves
3 - cloves of garlic, chopped
1 - cup of flour
1/2 cup of red wine (more if needed)
1 - Tbs of oregano if fresh 1 tsp dry
1 - Tbs rosemary if fresh 1 tsp dry
1- cup chicken stock
juice of 1/2 lemon
salt & pepper.
Using a good sized mixing bowl add the flour along with some salt and pepper. Mix this all together as well as you can. Now take some of the cubed pieces of lamb meat and coat this with the flour making sure to shake off the excess and place in a separate dish.
Get a good sized skillet, coat the bottom with olive oil and place over medium heat. Let the pan get good and hot before adding in the meat. Keep turning the meat as you want to get an even browning on as much of this as you can. When done remove from the pan and place in a dish. Using the same pan as you cooked the meat in add your onions & garlic. Saute till they become translucent. Now add the wine slowly so's to deglaze the pan. Using a wooden spatula keep stirring the wine around to help loosen the tasty bits on the bottom of the pan. When that is done add in your tomatoes bay leaf, chicken stock, lemon juice and your herbs & salt & pepper to taste. Let this come to a simmer and now add in the meat. Make sure you pour in the juice that has accumulated at the bottom of the bowl. Stir this all together, bring to a simmer once again, cover and place in your pre-heated oven. Temp setting should be 350 for at least two hours.
Francesca suggested serving this with polenta as a side dish which is a great combination.
Lamb and Bulgur Stew with White Beans, serves 4, made in one pot, easy and delicious
Martha Stewart Living, May 2013
2T extra virgin olive oil
1 medium onion finely chopped
1/2 lb ground lamb
2/3 cup bulgur
3/4 t. red-pepper flakes
2 t sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans drained and rinsed
5 ounces baby spinach (about 5 cups)
3 1/2 ounces feta, about 2/3 cup, plus more for garnish
1T fresh oregano leaves, plus more for garnish
1. Heat oil in large pot over medium high heat. A, add onion, lamb, bulgar, red pepper flakes, 1 1/2 t salt and 1/2 t pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika, stir until fragrant and toasted, about 30 seconds. Add tomatoes and water an d bring to a simmer, and cover. Lower heat, gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
2. Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and feta is almost melted, about 2 minutes. Garnish with feta and oregano
This recipe comes from one of our lamb customers at the Chelsea Bushel Basket Market.
KASHMIRI LAMB feeds 6
4 dried red chile peppers
3 fresh green chile peppers
1 tsp cumin seeds
1 tsp Kashmiri garam masala (Available at Country Market in Chelsea. If it is available there, you can probably find it lots of places)
1 inch piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
1/4 c dried unsweetened coconut
3 tomatoes, chopped
6 Tbsp vegetable oil
2 large onions, thinly sliced
2 lb lamb meat, cut into 1 1/2-inch cubes
salt to taste
1/2 tsp ground turmeric
1 c plain yogurt
1/2 tsp saffron threads (optional)
20 whole blanched almonds
1/4 c chopped fresh cilantro
Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
Mix in yogurt, saffron, and blanched almonds until well combined. (This is where I put it into the crock pot for the afternoon on low.)
Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
Algerian Lamb Shanks (Crock-Pot)
serves 5-6 people
This one is so easy and very delicious.
4 lamb shanks
1 tsp salt
1/4 tsp pepper
1 cup dried apricots
1/2 cup pitted prunes
1/2 cup slivered almonds
1/2 cup water
1/2 cup orange juice
2 tablespoons vinegar
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
Serve with couscous or rice. I used quinoa tonight. It was good also.
Coat lamb shanks with salt and pepper. Place in a slow cooker with meaty ends down. Add apricots, prunes and almonds. In a small bowl, combine water, orange juice, vinegar, allspice, cinnamon and cloves. Pour over meat and fruits. Cover and cook on LOW 7 to 9 hours or until meat is very tender. Remove meat from bones and return meat to cooker to reheat. Serve on a bed of couscous or rice.
Recipe from:
Crockery Cookery, Mable Hoffman
1985
2 tablespoons olive oil
1 1/4 cups chopped red onion
2 large garlic cloves, chopped
1 pound ground lamb
1 28-ounce can diced tomatoes in juice
2 tablespoons dried mint
1 1/2 tablespoons ras-el-hanout
1 tablespoon tomato paste
3 teaspoons ground cumin, divided
1 teaspoon ground cinnamon
3 cups whole milk, divided
8 tablespoons (1 stick) unsalted butter, divided
6 tablespoons all purpose flour
3 large eggs, separated
6 ounces feta cheese, crumbled
1 pound penne rigate
1/2 cup freshly grated Parmesan cheese, divided
Ingredient info: Look for ras-el-hanout at specialty foods stores or order it online at adrianascaravan.com.
Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.
Bon Appétit
March 2011
by Rozanne Gold
2011-02-03
Turkish Lamb Burgers
1 1/2 pounds ground lamb
1 cup chopped green onions (about 4)
1 1/4 teaspoons salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cayenne pepper
1 cup plain yogurt
1 teaspoon ground cumin
4 6-inch-diameter pita breads, top 1/4 cut off each
1 cup diced seeded plum tomatoes
Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.
Bon Appétit
July 2002
Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri
Bon Appétit | January 2011
by Mark Bittman
4 8-ounce packages fresh peeled cubed butternut squash (5 to 6 cups)
2 1/2 tablespoons olive oil, divided
8 ounces ground lamb
2 1/2 cups chopped onions
3 large garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces multi-grain penne pasta (such as barilla)
1/2 cup chopped fresh cilantro, divided
1/2 cup grated kasseri cheese, divided
Ingredient info: Look for kasseri, a firm white cheese made from sheep’s milk, at supermarkets and Greek markets.
preparation
Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Transfer squash to large rimmed baking sheet. Roast until tender and brown around edges, using metal spatula to turn occasionally, 30 to 35 minutes. Remove from oven and set aside.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add lamb and onions; sauté until lamb browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture, half of cilantro, and half of cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.
This is a wonderful recipe. Francesca Giarraffa teaches Italian cooking at Washtenaw Community College and Ann Arbor Rec and Ed. Her classes are lots of fun, good eating and always full. Sign up early if you want to try a class.
Stufato d' agnello Lamb stew. Serves 6:
Francesca Giarraffa
2 - lbs of lamb cut for stewing
1/2 - medium onion chopped
4 - roma tomatoes, chopped
2 - bay leaves
3 - cloves of garlic, chopped
1 - cup of flour
1/2 cup of red wine (more if needed)
1 - Tbs of oregano if fresh 1 tsp dry
1 - Tbs rosemary if fresh 1 tsp dry
1- cup chicken stock
juice of 1/2 lemon
salt & pepper.
Using a good sized mixing bowl add the flour along with some salt and pepper. Mix this all together as well as you can. Now take some of the cubed pieces of lamb meat and coat this with the flour making sure to shake off the excess and place in a separate dish.
Get a good sized skillet, coat the bottom with olive oil and place over medium heat. Let the pan get good and hot before adding in the meat. Keep turning the meat as you want to get an even browning on as much of this as you can. When done remove from the pan and place in a dish. Using the same pan as you cooked the meat in add your onions & garlic. Saute till they become translucent. Now add the wine slowly so's to deglaze the pan. Using a wooden spatula keep stirring the wine around to help loosen the tasty bits on the bottom of the pan. When that is done add in your tomatoes bay leaf, chicken stock, lemon juice and your herbs & salt & pepper to taste. Let this come to a simmer and now add in the meat. Make sure you pour in the juice that has accumulated at the bottom of the bowl. Stir this all together, bring to a simmer once again, cover and place in your pre-heated oven. Temp setting should be 350 for at least two hours.
Francesca suggested serving this with polenta as a side dish which is a great combination.
Lamb and Bulgur Stew with White Beans, serves 4, made in one pot, easy and delicious
Martha Stewart Living, May 2013
2T extra virgin olive oil
1 medium onion finely chopped
1/2 lb ground lamb
2/3 cup bulgur
3/4 t. red-pepper flakes
2 t sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans drained and rinsed
5 ounces baby spinach (about 5 cups)
3 1/2 ounces feta, about 2/3 cup, plus more for garnish
1T fresh oregano leaves, plus more for garnish
1. Heat oil in large pot over medium high heat. A, add onion, lamb, bulgar, red pepper flakes, 1 1/2 t salt and 1/2 t pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika, stir until fragrant and toasted, about 30 seconds. Add tomatoes and water an d bring to a simmer, and cover. Lower heat, gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
2. Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and feta is almost melted, about 2 minutes. Garnish with feta and oregano
This recipe comes from one of our lamb customers at the Chelsea Bushel Basket Market.
KASHMIRI LAMB feeds 6
4 dried red chile peppers
3 fresh green chile peppers
1 tsp cumin seeds
1 tsp Kashmiri garam masala (Available at Country Market in Chelsea. If it is available there, you can probably find it lots of places)
1 inch piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
1/4 c dried unsweetened coconut
3 tomatoes, chopped
6 Tbsp vegetable oil
2 large onions, thinly sliced
2 lb lamb meat, cut into 1 1/2-inch cubes
salt to taste
1/2 tsp ground turmeric
1 c plain yogurt
1/2 tsp saffron threads (optional)
20 whole blanched almonds
1/4 c chopped fresh cilantro
Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
Mix in yogurt, saffron, and blanched almonds until well combined. (This is where I put it into the crock pot for the afternoon on low.)
Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
Algerian Lamb Shanks (Crock-Pot)
serves 5-6 people
This one is so easy and very delicious.
4 lamb shanks
1 tsp salt
1/4 tsp pepper
1 cup dried apricots
1/2 cup pitted prunes
1/2 cup slivered almonds
1/2 cup water
1/2 cup orange juice
2 tablespoons vinegar
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
Serve with couscous or rice. I used quinoa tonight. It was good also.
Coat lamb shanks with salt and pepper. Place in a slow cooker with meaty ends down. Add apricots, prunes and almonds. In a small bowl, combine water, orange juice, vinegar, allspice, cinnamon and cloves. Pour over meat and fruits. Cover and cook on LOW 7 to 9 hours or until meat is very tender. Remove meat from bones and return meat to cooker to reheat. Serve on a bed of couscous or rice.
Recipe from:
Crockery Cookery, Mable Hoffman
1985
