6 Boneless lamb leg steaks *
Freshly ground black pepper
2 tb Butter or oil
2 md Onions -- sliced
1 Garlic clove
12 Fillo sheets
1/2 c Butter -- melted
Salt
3 md Tomatoes -- peeled
1 t Rigani or oregano
125 g Feta cheese -- cut in 6 slices

*Note: Lamb steaks should be about 2 cm (3/4 inch) thick.

Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes

Trim steaks of most of the fat and shape neatly - trimmings can be used in a
ground lamb dish. Season with pepper.

Heat butter or oil in a frying pan and brown steaks quickly on each side - do
not cook through. Lift out onto a dish and leave until cool. Add onions to pan
and fry gently until transparent, add garlic and remove from heat.

Brush a sheet of fillo pastry with melted butter and place another sheet on top,
brushing again with butter. Fold in half to make almost a square of fillo. Put aside
and cover wtih a dry tea towel, then one dampened with warm water. Repeat with
remaining fillo to give 6 prepared squares.
Take one square and brush top with butter - leave remaining pastry covered. Place
a lamb steak in the centre and season lightly with salt. Top with onion-garlic mixture
and cover with 2 slices of tomato. Sprinkle with a little rigani, salt and pepper and
place a slice of feta cheese on top. Bring up ends of fillo pastry and double-fold over
top. Fold in ends as you would a package then tuck ends underneath. This isknown
as a the chemist's (druggist's) fold. Place on a buttered baking tray. Repeat with
remaining ingredients.

Brush tops and sides of packages lightly with melted butter and bake in a preheated
hot oven for 15 minutes. Serve immediately if possible, though they will survive in the
oven with heat turned off for about 10 minutes. Garnish with parsley sprigs and serve
with boiled green beans or zucchini dressed with olive and lemon juice.

Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks.
You will require 12, and place 2 in each package.
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AUSSIE LAMB CHOPS

Prep time: 20 minutes; 15 minutes to marinate Grilling time: 7 to 17 minutes,
depending on doneness

Difficulty level: Easy

Charcoal: Direct
Gas: Indirect/Medium Heat

2 tablespoons currant jam or jelly
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar or honey
1 tablespoon dry mustard
2 teaspoons Worcestershire sauce
12 lamb loin chops, cut 1-inch thick, trimmed(about 3 pounds)
6 slices pineapple, about ½-inch thick

In a small bowl combine currant jam or jelly, ketchup, soy sauce, brown sugar,
mustard, and Worcestershire sauce. Place lamb chops in large resealable plastic
bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for
15 minutes.

Remove lamb from marinade. Place lamb and pineapple slices in center of cooking
grate. Grill 7 to 9 minutes for rare (140°F/60°C), 10 to 13 minutes for medium
(160°F/71°C), or 14 to 17 minutes for medium-well (170°F/77°C), turning once halfway
through grilling time. Makes 6 servings. Per Serving: 609 calories, 30 g protein, 13 g
carbohydrate, 48 g fat, 133 mg cholesterol, 241 mg sodium.
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HERB-COATED RACK OF LAMB

Prep time: 20 minutes
Grilling time: 1 to 1 3/4 hours, depending on desired doneness
+ 15 minutes to stand

Difficulty level: Moderate

Charcoal: Indirect
Gas: Indirect/Medium Heat

1 2 1/2 to 3-pound lamb rib roast (8 ribs)
1 tablespoon Dijon-style mustard
1 cup soft bread crumbs
1/4 cup snipped fresh parsley or 4 teaspoons dried parsley flakes
2 tablespoons margarine or butter, melted
1 clove garlic, minced

Trim fat from roast. Spread mustard over lamb; place, rib side up, in Weber
13x9-inch aluminum pan. Combine bread crumbs, parsley, 1/4 teaspoon salt,
and 1/8 teaspoon pepper. Stir in margarine and garlic. Pat mixture on meaty
side of roast. Place pan of lamb in center of
cooking grill. Grill 1 to 1 1/4 hours for rare 140° F (60° C), 1 1/4 to 1 1/2 hours
for medium 160° F (71° C), or 1 1/2 to 1 3/4 medium-well 170° F (77° C).
Let stand 15 minutes. Per Serving: 348 calories, 32 g protein, 8 g carbohydrate,
21 g fat, 100 mg cholesterol, 467 mg sodium.
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ORANGE-ROSEMARY LAMB CHOPS

Prep time: 5 minutes
Grilling time: 7 to 17 minutes, depending on doneness

Difficulty level: Easy

Charcoal: Direct
Gas: Indirect/Medium Heat

1/3 cup orange marmalade
1 tablespoon dry sherry
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon coarsely ground black pepper
8 well-trimmed lamb rib chops, cut 1 inch thick

In a small bowl combine marmalade, sherry, rosemary, and pepper; set aside.

Place chops on cooking grate. Grill 7 to 9 minutes for rare (140°F/60°C), 10 to
13 minutes for medium or 14 to 17 minutes for medium-well (170°F/77°C). Turn
once halfway through grilling time, brushing both sides of chops with marmalade
mixture. Makes 4 servings. Per Serving: 399 calories, 20 g protein, 18 g
carbohydrate, 27 g fat, 90 mg cholesterol, 84 mg sodium.
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Greek Lamb Gyro

Yield: 6 servings

2 md Onions; peeled
2 md Tomatoes; peeled
1/3 c Olive or salad oil
2 tb Wine vinegar
Salt and pepper, to taste
6 Rounds pita bread
1 1/2 lb Hot thinly sliced garlic flavored roast lamb OR
-spiced beef, cut in strips
2 c Lettuce; shredded
1 ts Dried oregano

Cut onions from top to bottom into thin slices. Cut tomatoes from top to
bottom into thin slices. Put into two small bowls and set aside. Combine oil,
vinegar, salt, and pepper in a small bottle or bowl. Heat Pita bread in a
preheated 350F oven about 10 minutes, until warm. Fold each pita bread in
half across the center. Fill each with some strips of cooked lamb or beef.
Sprinkle with a little of the oil-vinegar mixture. Top with some shredded lettuce,
sliced onions and tomatoes, and oregano. Sprinkle again with oil-vinegar mixture.
Serve at once.
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Lamb and Cardamom

Yield: 8 servings

3 c Onion, peeled and thinly sliced, mix red and yellow
1/2 c Ethiopian Spiced Butter
2 lb Lean lamb, 3/4 inch cubes or substitute beef cubes
1/4 c Berbere Sauce
1/4 ts Ground cumin
1 ts Fresh ground cardamon seeds
1 ts Grated fresh ginger
2 Clove garlic, crushed
1/2 ts Ground black pepper
1/2 c Dry red wine
1 c Water
Salt to taste

Heat a large frying pan and saute the onion in 1 tablespoon of the butter,
covered, until very tender. Use low heat so that the onion and butter are
not browned. Remove from the pan and set aside.

Heat the pan again and brown the lamb over high heat with another tablespoon
of the butter. You will probably need to do this in two batches. Set aside.

Place the sauteed onions, along with the remaining butter, in a heavy 6 quart
saucepan. Add the Berbere Sauce, cumin, cardamom, ginger, garlic, black pepper,
and wine. Bring to a simmer and add the meat. Bring to a simmer again and add
the water. Cook, covered, until the meat is very
tender, about 50 minutes. Stir several times.

If the sauce is not thick enough, cook uncovered for a few minutes to reduce and
thicken the sauce. Add salt to taste.

This is eaten with the fingers using the Injera Bread.

Comment from the Shipps: We made this dish using beef cubes instead of lamb.
It needed to simmer a bit longer than was stated for the lamb. It was very good.
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Sister Mary's Curry Lamb Shanks

Yield: 4 servings

4 Lamb Shanks (to 6 shanks)
1 ts Mustard, Dry
1/2 c Flour
1/4 ts Salt
1/4 ts Pepper
1 cn Soup, Mushroom
1 cn Soup, Consomme
1 tb Kitchen Bouquet (optional)
1 tb Worcester sauce
1 garlic clove, cut up
1/2 tb Curry Powder

Mix 1 tablespoon dry mustard with 1/2 cup flour, 1/4 teaspoon salt, 1/4
teaspoon pepper. Roll lamb shanks in the above mixture. Brown well. Place
shanks in casserole. Mix together 1 can mushroom soup and 1 can consomme,
1 tablespoon kitchen bouquet (optional), 1 tablespoon worcester sauce, 1 garlic
clove, cut up, 1/2 teaspoon curry powder. Blend together thoroughly then pour
over lamb shanks in casserole. Bake 3 hours slowly at 250 degrees. Serve over
rice, noodles or baked potatoes.
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Lamb Chops with Onion and Mint Sauce

Yield: 2 servings

2 Lamb loin chops, patted dry(1 1/4 inch thick)
fat trimmed and slashed at 1 inch intervals
7 ts Oil, olive
1 Garlic clove; minced
1 lg Onion; thinly sliced
1/2 ts Mint, dried; crumbled
1/4 ts Marjoram, dried, crumbled
2 tb Vinegar, White wine
1/2 c Broth, beef
1/4 c Tomatoes; peeled, seeded and finely chopped
1 ts Parsley leaves, fresh finely chopped

Brush the chops lightly with 1 teaspoon of the oil and season them with
pepper. In a large skillet saute the chops over moderately high heat for
4 minutes. Turn the chops and saute them for 4 minutes more, or until they
are browned well but still rare. Transfer the chops with tongs to a plate and
keep them warm. To the fat remaining in the skillet add the remaining 2
tablespoons oil, in the fat cook the garlic and the onion over moderately low
heat, stirring occasionally, until they are softened, and stir in the mint and
marjoram. Cook the mixture over moderate heat until the onion is golden,
add the vinegar and the broth, and boil the mixture, scraping up the brown
bits, until it is thickened. Add the tomato. the chops with any juices that have
accumulated on the plate, the parsley, and salt and pepper to taste and simmer
the chops for 2 minutes, or until the meat is just pink. Divide the onion sauce
between two heated plates and arrange the chops on it.
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Turkish Lamb

Yield: 6 servings

3 lb Lamb shoulder
6 lg Roasting potatoes
3 lg Fresh tomatoes
1 Red pepper; chopped fine
6 Garlic cloves; chopped
12 sm Onions
3 sm Scallions
2 1/2 ts Paprika
1 Bay leaf
2 ts Dill weed
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/4 c Water (or more)

Cooked in a earthen crockpot this dish may be started early and
happily bake through twilight into the dinner hour. Cut the lamb off
bone into large egg size pieces and place in large earthern casserole.
Quarter the potatoes and add to the casserole. Add tomatoes cubed,
red pepper, garlic, onions, and scallions. Mix lightly, then sprinkle
over the top paprika, bayleaf, dill weed, salt and pepper. Mix again.
Add water cover and bake for 3 hours in 300 F oven. Check after 2
hours to see if liquid need be added. If so, add water sparingly ,
but do it gingerly.
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Lamb Italian Style

Servings: 4

4 Lamb, shanks
3 Garlic, cloves, slivered
Salt (to taste)
Pepper (to taste)
2 md Onions, sliced
3/4 c Oil, olive, extra virgin
1/2 ts Oregano, dried
1 pn Cinnamon (opt)
1 lb Tomatoes, italian, plum, seeded, coarsely chopped - OR -
2 c Tomatoes, italian, plum, canned, with liquid, coarsely crushed
3/4 c Wine, white, dry
2 c Stock, chicken **
1 c Orzo (rice shaped pasta)
1/2 c Cheese, kefalotiri, freshly grated - OR -
1/2 c Cheese, Parmesan, grated
 

Preheat oven to 400 F.
Using a sharp paring knife, remove as much of the fat, sinew and
translucent membrane as possible from the lamb shanks. Insert
garlic slivers into shanks, either by finding natural divisions in the
meat or by cutting small incisions. Salt and pepper generously.
Arrange lamb shanks in roasting pan, strew on onion slices, and
drizzle olive oil over all. Roast in the oven for 25 minutes. Remove
the pan from the oven and sprinkle the lamb with oregano, and
cinnamon then spoon tomatoes onto the lamb, mounding up the
tomatoes on each shank. Pour the white wine around the meat and
return the pan to the oven. Roast for an additional 45 minutes.
Remove lamb shanks from the pan and set aside. Add chicken stock
to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the
orzo and baste them with some of the stock. Return the pan to the
oven. Cook until pasta is just tender and nearly all of the liquid has
been absorbed (about 15 minutes). Remove from the oven, cover pan
tightly with aluminum foil, and let stand about 5 minutes. Serve hot
with grated cheese.
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Spicy Lamb Sausages

3 pounds lamb leg meat, fat included
2 cups full-bodied red wine
1/2 cup sliced onion
2 bay leaves
2 garlic cloves
2 Tbsp. fresh rosemary
2 chipotle peppers
1-1/2 Tbsp. kosher salt
1/2 Tbsp. fresh ground pepper
1/2 tsp. juniper berries
Fruited Mustard

Cut meat into 1-inch cubes. The ratio of met to fat should be approximately
2 to 1. If it isn't, add pork backfat until the proper ratio is reached.

Combine all ingredients in a glass bowl and marinate for 48 hours in refrigerator.
Remove bay leaves and put all ingredients through meat grinder with large-hold
disk. Mix well and cook a small amount of the sausage mixture to check
seasonings. Correct seasonings. Form into patties or use hog-casings to form
links. Before serving, grill or fry until cooked through. Serve hot or at room
temperature, with Fruited Mustard. Makes 15 servings.

Note: Chipotle peppers are smoked jalapeno (I think this is wrong); they're
available at gourmet shops and specialty stores canned or dried.

Fruited Mustard:
1/2 cup preserves any flavor, preferably homemade
1/2 cup dijon mustard

Whisk together. Store for months in refrigerator. Makes 1 cup
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Lemon Mint Lamb Chops

Yield: 4 Servings

8 Loin lamb chops
3 tb Lemon juice
1/2 ts Salt
2 tb Olive oil
1 tb Chopped fresh mint (or 1/2-tsp dried)
LEMON MINT BUTTER:
1/2 c Unsalted butter, at room temperature
2 tb Lemon juice
1 tb Chopped fresh mint (or 1/2-tsp. dried)
Salt and freshly ground pepper to taste

Trim excess fat off the lamb chops. Combine the lemon juice, salt, olive oil,
mint and pepper. Marinate the lamb in this mixture in a flat dish, turning
often, for at least 30 minutes at room temperature or longer in the refrigerator.

While lamb is marinating, prepare the compound butter. Cream the butter with
the lemon juice, mint and salt and pepper to taste. Place the butter on a piece of
waxed paper and shape into a cylinder about 3 x 1 1/2 inches. Refrigerate.

Broil, barbecue or pan fry the lamb chops approximately 3 to 5 minutes on each
side (they should be slightly rare). Slice the butter thinly and place two slices on
each hot chop. The butter will melt slowly and moisten and flavour the lamb.
Lower-fat Version: Use only a very thin slice of the lemon butter, or omit it
entirely. Yield: 4 servings
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Lamb With Sauce - Icelandic

Yield: 12 Servings

------------------------------ROAST----------------------------
6 lb Boned leg of lamb
1 ts Crumbled dried rosemary
pn Pepper to taste

------------------------------SAUCE----------------------------
1/2 oz Dried portobello mushrooms
1 c Boiling water
1 tb Olive oil
1 tb Butter
16 Button mushrooms, quartered
1 ts Crumbled dried rosemary
1/2 ts Crumbled dried leaf sage
1/2 oz Blue cheese
2 ts Red currant jelly
1/2 c Light cream
pn Salt to taste
pn Pepper to taste
2 ts Bitters

Trim excess fat from lamb. Rinse, dry roll and tie kitchen string. Rub
rosemary and pepper all over the meat. Wrap and refrigerate until 30
minutes before cooking time.

Roast lamb at 350 degrees for about 90 minutes (Temperature should
register 130 degrees on a meat theomometer insderted in center of the roast).
Let stand 10 minutes before carving.

To prepare sauce (which may be made a day in advance and gently reheated)

Let dried mushrooms soak in boiling water for five minutes. Drain through a
paper coffee filter cone, RESERVING liquid.

Saute buttom mushrooms in oil and butter over medium high heat for three
minutes. Reduce heat to medium low. Add herbs, cheese, jelly, cream,
seasonings, drained dried mushrooms and 1/2 cup of the reserved mushroom liquid.

Just before serving, add bitters and heat through gently.
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Vermont Lamb Triangles

***FILLING***

1/4 cup bulgur
1 cup hot water
1/2 pound lean ground lamb
1 teaspoon olive oil
1 small onion -- finely chopped
1 clove garlic -- minced
1/3 cup reduced-sodium chicken broth -- defatted
2 tablespoons golden raisins -- chopped
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon tomato paste
1/2 teaspoon salt -plus more to taste
1/4 teaspoon freshly ground black pepper -plus more to taste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon

***PASTRY***

3 tablespoons olive oil
12 sheets phyllo dough -- thawed
1 1/2 teaspoons sesame seeds

TO MAKE FILLING:

1. In a bowl, combine bulgur and water. Set aside to soften, about 30 minutes.
Drain and set aside.

2. In a large nonstick skillet, cook lamb over medium-high heat, breaking it
up into small pieces with a wooden spoon, until well browned, 3 to 5 minutes.
Transfer lamb to a paper-towel-lined plate to drain. Wipe out skillet.

3. Heat oil in the skillet over low heat. Add onion and garlic; cook, stirring, until
onion is softened and golden, 5 to 7 minutes. (Add 1 tablespoon water if onion
gets too dry.) Add lamb, reserved bulgur, chicken broth, raisins, mint, lemon juice,
tomato paste, 1/2 teaspoon salt, 1/4 teaspoon pepper, nutmeg and cinnamon.
Return to a simmer. Cook, stirring often, until liquid has been absorbed, 5 to 10
minutes. Adjust seasoning with salt and pepper. Let cool.

TO PREPARE PASTRY & FORM TRIANGLES:

1. Preheat oven to 375°F. Lightly oil a baking sheet or coat it with nonstick spray.

2. Put oil in a small bowl. Dampen a pastry brush with water, shaking off excess.

3. Lay 1 sheet of phyllo on a work surface with a short side closest to you. Brush
lightly with oil and place another sheet of phyllo on top. Lightly brush with more
oil. Cut phyllo lengthwise into 4 strips. Place 1 tablespoon lamb mixture at the
bottom of each strip and fold one comer of the strip diagonally over the filling to
the opposite edge, forming a triangle. Continue folding the filling up in the pastry,
as you would a flag. Place on prepared baking sheet. Repeat with remaining phyllo
and filling to form 24 triangles in all.

4. Brush tops of triangles lightly with remaining oil and sprinkle with sesame seeds.
(The triangles can be formed, frozen on a baking sheet, then transferred to plastic
storage bags. They will keep, frozen, for up to 1 month. Do not thaw before baking.)

5. Bake for 15 to 20 minutes, or until triangles are golden brown and crisp.
Let cool slightly before serving.

MAKES 2 DOZEN TRIANGLES.

85 calories per triangle; 3 grams protein; 4 grams fat(1.2 grams saturated fat);
8 grams carbohydrate; 110 mg sodium; 7 mg cholesterol; 1 gram fiber.
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Mediterranean Lamb Strudel

3/4 pound ground lean lamb
1/2 cup chopped onion
2/3 cup water
1/2 cup golden raisins
3/4 teaspoon beef bouillon granules
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 cup couscous -- uncooked
8 sheets frozen phyllo dough -- thawed
butter flavored cooking spray
1/2 cup mango chutney

1. Preheat oven to 350 oF.

2. Combine lamb and onion in a large nonstick skillet; cook over medium-high
heat 5 minutes or until lamb is browned and onions are tender. Drain well. Wipe
skillet clean with a paper towel; return lamb to pan. Add water and next 8 ingredients
(water through black pepper); bring to a boil. Cover, reduce heat, and simmer 5
minutes. Stir in couscous; cover, remove from heat, and let stand 5 minutes.
Cool to room temperature.

3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying);
lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining
7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of
plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

4. Spoon lamb mixture along 1 long edge of phyllo, leaving a 2 inch border. Carefully
indent the lamb mixture with the back of a small spoon; fill evenly with chutney. Fold
over the short edges of phyllo to cover 2 inches of lamb mixture on each end.

5. Starting at long edge with 2 inch border, roll up jelly-roll fashion. (Do not roll tightly,
or strudel may split.) Place strudel, seam side down, on a jelly roll pan coated with
cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly
spray strudel with cooking spray.
Bake at 350 oF for 30 minutes or until golden brown. Let cool to room temperature.
Yield: 8 servings.
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Spring Lamb A La Broche Aux Primeurs

1 1/2 Lb Lamb Loin
1/4 C Olive Oil
2 Tbsp Ea. Fresh Rosemary And Parsley -- chopped
1 Clove Garlic -- minced
1/2 Tsp Ea. Salt And Pepper
1/4 C Mint Jelly
---Vegetables---
12 Ea Baby Carrots & Tiny Turnips
12 ea Small Red New Potatoes & Pearl Onions
1 tbsp Butter
1 C Chicken Stock
1 Bay Leaf
1/4 Tsp. Ea Salt And Pepper
18 Young Green Beans -- stem ends removed
1 C Fresh Peas
1/4 C Dry Sherry

Place 6 long wooden skewers in water to soak for 15 minutes.

Meanwhile using sharp knife, trim visible fat and gristle from lamb.
Cut trimmed lamb into 1" cubes. In a large bowl, stir together olive oil,
garlic, rosemary, parsley, garlic, salt and pepprer. Add lamb and toss to
combine.

Remove skewers from water and pat dry. Thread equal amounts of cubed
meat onto each skewer. Reserve any remaining marinade. (Lamb can be
covered and refrigerated for up to 24 hours; bring to room temperature for
30 minutes before proceeding.)

Cut carrots turnips and pota toes into long, thin oval shapes, leaving one side
covered in skin.

Alternatively vegetables can be quartered. Peel pearl onions. Reserve.

In deep, heavy skillet, melt butter with chicken stock over medium-high heat.
Bring to boil; stir in bay leaf, salt and pepper. Stir onions into hot stock mixture;
reduce heat to medium-low and simmer for 5 minutes. Stir in carrots, turnips and
potatoes; cover and cook for about 20 minutes or until vegetables are tender but
still firm. Stir in beans and peas. Cook for 5 minutes.

Using slotted spoon, remove vegetables from liquid and place on heated platter;
tent with foil and reserve.

Bring liquid to boil over medium-high heat; boil for 2 minutes or until thickened
and glossy. Stir in sherry; boil for 2-3 minutes or until reduced to glaze. Stir in
vegetables and toss to coat; cook for 2 minutes, turning often, until well coated.
Taste and adjust seasoning, if necessary.

Meanwhile, place lamb kebabs on lightly greased broiling pan in top third of oven;
broil, turning often and basting with any remaining marinade, for 8-10 minutes or
until meat begins to brown. Brush with mint jelly and broil for 3 minutes longer or
until cooked to medium-rare. Remove to warmed platter; tent with foil and keep warm.

To serve, divide vegetables among 6 plates. Top each with 1 kebab.  Serves 6.
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