Recipes

(From Marcella Hazan's "Marcella Cucina")

• 5 medium garlic cloves, peeled and cut into thin wedges
• a 4 1/2- to 5- pound leg of lamb, boned and butterflied
• Salt
• black peper ground fresh
• 3 tablespoons extra virgin olive oil
• 1/2 cup grated Romano cheese
• 2 pounds potatoes, washed, peeled, and cut into 1-inch dice
• 5 to 6 sprigs fresh rosemary or 2 teaspoons chopped dried leaves

1. Turn oven to 500


2. Force all the garlic wedges into the meat, distributing them broadly and poking them in as deeply as you can with a fingertip.


3. Sprinkle lamb with salt and generous grindings of pepper.


4. Choose a baking pan that can contain the leg lying flat and all the potatoes. Put in the meat and use a brush to coat it evenly on all sides with the olive oil. Rub the grated cheese over the lamb, coating all sides and patting it down firmly with the palm of your hand. Surround the leg with the diced potatoes, spreading the rosemary sprigs or sprinkling the chopped dried leaves over both meat and potatoes.


5. Place the pan in the upper-middle level of the preheated oven. After 20 minutes, sprinkle salt and pepper over the potatoes and turn these and the meat over. Then return the pan to the oven for another 20 minutes. Transfer the entire contents of the pan to a very warm platter and serve at once. The plates at table should be warm too.

NOTE: Lamb, when cooked Abruzzi-style, is tender and juicy but done medium-well. If you prefer to have it rarer, put the pan in the oven with just the potatoes and the rosemary, roast them for 15 minutes, sprinkle with salt and pepper, turn them over, make room for the lamb in the center, and return the pan to the oven. After 15 minutes, turn the meat over on its other side and continue cooking for another 10 minutes, or to taste. Make a small cut in the thickest part of the leg to see whether it is done to suit you or needs to be cooked slightly longer.

This is an elegant and delicious dinner, guaranteed to be a hit. Serve with garlic mashed potatoes and roasted brussel sprouts or asparagus.

• 6 lamb shanks
• large onion
• 2 pkg. fresh shitake mushrooms
• 2 carrots, peeled and diced
• 4 garlic cloves
• 3 cups beef stock
• 1 cup red wine
• 1 tsp each basil and rosemary
• 1/2 tsp each oregano and thyme
• 2 TB canola oil
• 1/2 cup flour
• 1 tsp coarse ground pepper
• 4 bay leaves
• salt and pepper to taste

Combine flour and pepper in large ziplock bag; dredge lamb shanks in the flour.

Thinly slice onion, mince garlic. Heat oil in large frying pan. Fry shanks until golden brown on each side. Turn with tongs. Place shanks in dutch oven. Add minced garlic and bay leaves to pot.

Add onion slices, shitake mushrooms, and carrots to frying pan, cooking until soft. Add red wine to frying pan; cook stirring occasionally until slightly syrupy, approximately 5 minutes.

Pour onion/mushroom/carrot mixture over shanks. Add herbs. Pour beef stock into pot.

Cook in 375 degree oven for 2 1/2 - 3 hours. Add salt and pepper to taste.

If desired, sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon. Return shanks to sauce to warm.

(Adapted from the New York Times Cookbook by Craig Claiborne)

• 3 medium-sized eggplants
• olive oil
• 1TB butter
• 3 large onions, finely chopped
• 2 lbs. ground lamb
• 3 TB tomato paste
• 1/2 cup red wine
• 1/2 cup chopped parsley
• 1/2 tsp cinnamon
• salt and freshly ground pepper to taste
• 4 TB butter
• 6 TB flour
• 1 quart milk
• 4 eggs, beaten until frothy
• nutmeg
• 2 cups ricotta cheese
• 1 cup fine bread crumbs
• 1 cup freshly grated pecorino romano cheese

1. Peel eggplants and cut lengthwise into slices about 1/2" thick. Salt and place in colander weighted on top for 1/2 hour.


2. Rinse off salt, blot dry, rub olive oil on both sides and place on baking sheet lined with tin foil. Roast in 425 degree oven until brown about 20 minutes or so. Let cool slightly.


3. Meanwhile saute onions in some olive oil and 1 TB butter in a large skillet until brown. Add ground meat and cook ten minutes. Add tomato paste, wine, parsley, cinnamon, salt and pepper. Simmer over low heat, stirring frequently until all the liquid has been absorbed. Remove mixture from heat.


4. Make a bechamel sauce by melting 4 TB butter, blending in flour and cooking for several minutes, stirring with wire whisk. Meanwhile, scald milk and gradually add to butter-flour mixture, stirring constantly. When mixture is thickened and smooth, remove from heat. Cool slightly and stir in beaten eggs, nutmeg, and ricotta.


5. Grease 11 1/2" x 13 1/2" pan and sprinkle bottom lightly with bread crumbs. Spread meat sauce on top, then alternate layers of eggplant and meat sauce, sprinkling each layer with bread crumbs and grated cheese. Pour ricotta cheese sauce over top and bake one hour, or until top is golden. Remove from oven and cool 20-30 minutes.

Note: The flavor of this dish improves when reheating the next day.

This coating, based on a recipe in Julia Child's Mastering the Art of French Cooking (Volume 1), seals in juices and imparts a delicious flavor to the meat. Use fresh rosemary if you have it.

• 1 5-6 lb. leg of lamb
• 1/2 cup Dijon-type prepared mustard
• 2 TB soy sauce
• 3 cloves mashed garlic
• 1 TB fresh chopped rosemary (or 1 tsp ground rosemary)
• 1/4 tsp powdered ginger
• 2 TB olive oil

Remove the fell or filament and any excess fat from the lamb. Blend the mustard, soy sauce, garlic, herbs, and ginger in a bowl. Beat in the olive oil drop by drop to make a mayonnaise-like coating. Using a rubber spatula or brush, paint the lamb with the mixture and set it on the rack of a roasting pan. For best flavor, coat the meat several hours before roasting. Roast at 350 degrees for 10-12 minutes per pound for well done. Do not exceed meat thermometer reading of 170 degrees or the meat will lose much of its juice and flavor.

This coating, based on a recipe in Julia Child's Mastering the Art of French Cooking (Volume 1), seals in juices and imparts a delicious flavor to the meat. Use fresh rosemary if you have it.

• 3 TB oil
• 1 TB butter
• 2 1/2 lbs. lean lamb, cut into 1-inch cubes
• 3 medium onions, diced small
• 6-8 cloves garlic, minced
• 2 chiles, diced small
• 3 medium-sized potatoes, peeled and diced small
• 2-3 carrots, peeled and diced small
• 1-2 parsnips (if available), peeled and diced small
• 1 1/2TB curry powder
• 1 1/2TB garam masala powder
• 2 TB flour
• 1/2 cup white wine
• 1 28 oz. can whole peeled tomatoes
• 2 cups stock
• salt and freshly ground pepper to taste
• juice from 1/2 lime
• 1/2 cup chopped fresh cilantro leaves
• Cooked basmati rice

Brown lamb in 1 TB oil and butter in large dutch oven style pot. Remove to side. Add remaining 2 TB oil and saute onions, garlic, and chiles until soft; add potatoes, carrots, and parsnips and stir to coat with oil. Cook for 2 to 3 minutes, then add spices and flour, stirring to coat once again.

Add wine and deglaze pan, then add tomatoes and stock, stirring and deglazing pan further. Add salt and pepper and squeeze of lime. Cover and cook for 1 1/2 to 2 hours until lamb is tender and shreds easily. Garnish with cilantro and serve over rice.

NOTE: Some people like to add cubed apple, raisins, and coconut milk or yogurt for the last 10 or 15 minutes of cooking. Feel free to experiment.

• 3 cups plain yogurt
• 1 lemon, juiced
• 2 medium cucumbers, peeled, halved, seeded and diced
• 1 TB finely chopped mint leaves
• salt and pepper to taste

Put all ingredients in mixing bowl and combine with fork. Refrigerate for at least an hour.

(Adapted from Southern Living Magazine)

• 1/3 cup pine nuts
• 2 1/2 pounds ground lamb
• 1 medium green bell pepper
• 1 medium onion
• 2 garlic cloves
• 2 large eggs
• 2 teaspoons ground black pepper
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary leaves
• 1/2 teaspooon salt
• 4 ounces feta cheese
• 8 ounces tomato sauce

Bake the pine nuts in a shallow pan at 350˚ F, stirring occasionally, for 5 minutes or until toasted. Set aside 1/3 of the tomato sauce. Combine the pine nuts with the remaining 2/3 of the tomato sauce and other ingredients; press the mixture into a lightly greased 9x5-inch loaf pan.

Bake at 375˚ F for 1 1/2 hours; remove from oven. Pour the remaining tomato sauce over the top and bake 10 more minutes or until done.

• 1 lb. ground lamb
• 4 cloves garlic, chopped
• 1 onion, chopped
• 1 hot pepper, seeded and minced
• 2 tsp garam masala
• 1/2 cup white wine
• 14.5 oz can crushed tomatoes
• 1/2 cup chicken broth 1 apple, cubed
• 1/2 cup raisins
• salt and pepper to taste
• chopped fresh parsley
• 1 cup white basmati rice, cooked
• 2 acorn squash, peeled, halved and quartered
• panko bread crumbs
• 2 TB melted butter
• 1/4 cup grated parmigiano reggiano

Preheat oven to 350. In a large saute pan, brown onion, garlic, and pepper in some olive oil. Add ground lamb and cook until completely browned. Add garam masala and cook a few minutes. Then add wine and reduce, scraping pan. Then add tomatoes, chicken broth, apple, raisins, and salt and pepper. Cook for about 20 to 30 minutes. While lamb mixture simmers, cook rice. Meanwhile, peel the squash, cut in half and quarter each half. Oil a 9 x 13 casserole dish and place squash pieces in bottom. When the lamb mixture is done, add the cooked rice and mix together. You may need to add a little more broth if it is too dry. Spread this mixture over squash pieces in casserole dish. Melt butter and toss with panko crumbs and cheese. Crumble on top. Bake for 30 minutes.

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008.

In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.

Prep Time: 25 min. Cook Time: 4 hr 30 min. Makes 6 servings.

• 1 (2.2-pound) shoulder of lamb
• Olive oil
• Sea salt and freshly ground black pepper
• 1 large bunch fresh rosemary
• 1 bulb garlic, unpeeled, broken into cloves
• 1 1/2 pounds peeled potatoes, cut into large chunks
• 3 large carrots, peeled and cut into small chunks
• 1/2 a large rutabaga, peeled and cut into small chunks
• 6 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 cups good-quality hot chicken or vegetable stock
• 2 heaped tablespoons capers, soaked, drained and chopped
• 1 large bunch fresh mint, leaves picked
• 2 tablespoons red wine vinegar
• 1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops or cavolo nero, leaves separated, stalks finely sliced

Preheat your oven to full whack, (450 to 500 degrees F).

Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.

For the vegetables: When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.

For the sauce: Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.

Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

Recipe from "Pat's Kitchen," The Shepherd, March 2009.

• 6 lamb shanks
• 2 cuts sliced yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 cloves of garlic, smashed
• 1 can (15oz) diced tomatoes
• 2 cups chicken stock
• 4 cups beef stock
• 2 cups hearty red wine
• 1/2 cup Calamata olives
• 2 teaspoons fennel seed
• 1 tablespoon whole dried oregano
• 1 teaspoon whole dry thyme
• 1/2 cup flour

• 1 cup flour
• 1 tablespoon Kosher salt
• 1 tablespoon ground black pepper

Heat a heavy bottom skillet or brazier with enough oil to cover the bottom. Meanwhile, combine the flour, salt and pepper in a shallow bowl. Dredge each shank in the flour, shake off the excess and place in the hot pan. Only brown as many shanks as a time as you can fit in the pan without crowding. Using some tongs, turn them occasionally to achieve a nice, even brown all over. Take your time on this step - it's important to seal in the juices, and the final product will be much more attractive. Place the browned shanks in a roasting pan deep enough to accomodate the shanks and the remaining ingredients.

Discard any burnt grease from your skillet, wipe it out with a towel, add a little clean oil and add the vegetables, garlic and fennel. Sauté on high for five minutes or so - a little color is good. Add the flour, and stir to combine. Add the remaining ingredients and bring to a simmer. Pour the hot mixture over the lamb, cover with foil and bake at 350˚ for about three hours. Poke them to heck for doneness. Depending on the size of your shanks, it could take up to four hours. Be patient.

Once the shanks are done, allow them to cool in the stock, uncovered, for at least an hour. Remove to a platter and tent with foil (so they won't dry out). Strain the stock into a sauce pan forcing the solids with a spoon or ladle to get every drop and bring to a simmer skimming any foam that accumulates around the side. Ladle sauce over shanks.

Recipe from "Pat's Kitchen," The Shepherd, March 2009.

• 4 large potatoes, peeled and cubed
• 1/2 cup sour cream
• 1/4 cup butter or margarine
• 5 1/2 cups cubed eggplant (about 1 large)
• 2 teaspoons salt
• 2 tablespoons all-purpose flour
• 1/4 cup vegetable oil
• 1 pound ground lamb
• 1/2 pound ground turkey
• 1 jar (26 ounces) meatless spaghetti sauce
• 2 tablespoons dried minced onion
• 2 tablespoons minced fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 cup (4 oz) crumbled feta cheese

In a large saucepan, cook potatoes in boiling water until tender; drain. Mash potatoes with sour cream and butter; set aside. In a bowl, combine eggplant and salt. Let stand for 10 minutes; drain. Add flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-quart baking dish.

In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top. Bake, uncovered, at 350˚ for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.

(adapted from Marcella Cucina by Marcella Hazan)

• 1/2 lb. boneless Schoolhouse lamb, any cut that is not too lean
• 1 TB extra virgin olive oil
• 1/4 cup chopped onion
• 2 oz. pancetta, chopped very fine
• 1 TB chopped rosemary leaves
• salt
• black pepper ground fresh
• 1/2 cup dry white wine
• 2 cups canned imported Italian plum tomatoes, cut up, with their juice
• 1/3 cup grated Romano or other sheep's milk cheese
• 1 lb. penne

1. Trim away any gristle, but none of the fat, from the lamb. Cut the meat into very, very fine dice.

2. Put the oil and the onion in a 10-inch skillet and turn on the heat to medium high. Cook, stirring frequently, until the onion becomes colored a pale gold.

3. Add the pancetta and rosemary, turning them over with a wooden spoon to coat them well. Cook, stirring from time to time, until the pancetta's fat has melted completely, but do not let the pancetta cook until crisp.

4. Put in the lamb dice, turning them over and cooking until the meat has been browned on all sides; add salt and liberal grindings of black pepper, turning the contents of the pan over again two or three times with a wooden spoon.

5. Add the wine and let it simmer until it has completely evaporated.

6. Add the tomatoes and cook at a steady but gentle simmer, stirring from time to time, about 15 minutes.

7. Cook and drain the pasta and toss it immediately with the sauce. Stir in half the grated cheese, and bring to the table the remaining cheese on the side.

Note: You can prepare the sauce a day or two in advance, reheating it thoroughly before tossing with pasta.

• 1 boneless shoulder roast from Schoolhouse Farm
• 6 slices thin bacon or 3-4 slices thick cut into pieces
• 1 large onion, cut into quarters
• 6 whole cloves garlic (or more if desired)
• 2 TB tomato paste
• 2 tsp dried rosemary or 2-3 sprigs fresh
• 1 cup shiraz wine
• 2 cups beef broth
• juice from 1 lemon
• salt and pepper to taste

1. Preheat oven to 300 degrees.


2. Heat some oil in a dutch oven and brown the meat completely on all sides. Remove from pan and set aside.


3. Pour out used oil if necessary and add 1 TB of clean oil to pot. Saute bacon, onion and garlic until soft and golden, add tomato paste and rosemary and simmer until paste turns a nice dark red.


4. Add wine and reduce slightly. Then add broth and lemon juice, salt and pepper. Put meat back into pot and bring to light boil.


5. Cover, remove from heat, and place in 300 degree oven for 3 hours or more, turning meat every hour. When done, remove roast to platter.


6. Filter braising liquid through a sieve mashing all solids so that the intensity of their flavor is included in final gravy. Separate out fat, if desired. If you want a slightly thicker gravy, you can make a roux with 2 TB butter and 2 TB flour, then add the juices and whisk until thickened.

Serve with roasted sweet potatoes and fresh steamed asparagus!