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| 1/2 lb. lean ground lamb | 2 tsp. dried mint |
| 5 Tbl. extra virgin olive oil | 1/2 tsp. sugar |
| 3 medium onions, finely chopped | 1/4 tsp. ground allspice |
| 3/4 C basmati or other white rice | salt and freshly ground black pepper, to taste |
| 1/4 C pignola (pine) nuts | water |
| 2 Tbl. yellow raisins | 7 or 8 medium sweet peppers, any color or mixed |
| 3 ripe plum tomatoes, chopped coarsely | lemon wedges for garnish |
Sauté onions in 3 Tblsp oil over medium heat
for 10 minutes. Add rice and pine nuts. Cook and stir 5 minutes
over low heat. Add ingredients raisins thru black pepper. Cook 2
minutes. Add 1 1/4 C water and bring to boil. Cook 12 minutes
covered over low heat or until liquid is absorbed. Meanwhile,
brown lamb, drain and set aside.
Cut tops off stem end of each pepper, reserving the tops with
stem on. Remove core and seeds. Mix rice and lamb. Spoon this
mixture into peppers and cover with reserved tops. Stand them in
a baking dish in which they just fit. Add 1 1/2 C hot water.
Sprinkle peppers with remaining oil. Bake, covered at 350 F about
1 hour. Serve hot or cold with lemon wedges. Serves 6. Serve with
a medium flavored red wine such as a lighter style Cabernet or
Merlot (or Médoc) or a good Pinot Noir.
Mock Venison
| 1/2 C vegetable oil | 1 tsp. salt |
| 3 cloves garlic, split | 1/2 tsp. freshly ground black pepper |
| 1 onion stuck with 2 cloves | pinch oregano |
| 1 carrot, sliced | 1 6-7 lb. leg of lamb, trimmed |
| 2 Tbl. vinegar | 3 cloves garlic, sliced |
| 2 C red wine | 1/2 tsp. oregano |
Combine first 9 ingredients for a marinade in a bowl large enough to hold the lamb and mix well. Marinate lamb covered in the refrigerator 24-36 hours, turning several times. Remove from refrigerator 2 hours before cooking. Preheat oven to 325 F. Remove lamb from marinade. Cut slits in the lamb and fill with slivers of garlic. Rub leg with oregano. Roast in a roasting pan 20 minutes per pound (internal temperature of 135 F). Let sit 10 minutes before carving. Serve with the sauce from the roasting pan. Serves 6. Serve with a hearty red such as a big Cabernet, Zinfandel, Bordeaux, Shiraz, Barolo or Barbaresco.
Lamb Chops with Mushrooms and Herbs
| 1 Tbl. minced garlic | 6 thin lemon slices |
| 1 Tbl. minced fresh mint | 6 sprigs fresh mint |
| 1 Tbl. minced fresh parsley | 2-3 dozen firm white mushroom caps, about 1 lb. |
| 4 Tbl. sweet butter at room temperature | salt and freshly ground black pepper, to taste |
| 6 boned loin lamb chops, 1 1/2" thick, about 6 oz each, trimmed |
Preheat oven to 350 F. Mash
garlic, herbs and half the butter into a paste. Spread a bit of
the herb butter inside the tail of each chop and the rest on top.
Tie chops into tidy rounds with kitchen twine.
Arrange each chop on its
own piece of aluminum foil and place a lemon slice and a mint
sprig on top of each. Smear remaining butter over mushrooms and
arrange them evenly around each chop. Season with salt and
pepper. Seal the foil packets, place on a baking sheet, and bake
about 20 minutes for medium rare. Transfer packets to plates and
allow guests to open them at the table. Serves 6. Serve with a
big red such as a Barolo or Barbaresco, a Cabernet or Zinfandel,
a good Bordeaux, a top Burgundy, or an Australian Shiraz.
Lamb and Eggplant Stew
| 1 lb. shoulder of lamb, cut for stew | salt and pepper to taste |
| 2 lb. eggplant, cut into 2" cubes | 1 tsp. imported paprika |
| 2 medium onions, sliced | 3 C water |
| 3 medium tomatoes, quartered (or 1 C canned tomatoes) |
Braise meat until brown. Add onions and braise with the meat until soft. Add remaining ingredients and bake for 1 hour at 350 F. Serves 3-4. Serve with a French Lanquedoc red wine such as Corbiere, a Provence red or a medium style Rhone.
Shish Kabob II
| 1 C red wine | 1 tsp. freshly ground pepper |
| 1/2 C soy sauce | 1/4 C olive oil |
| 1 C orange juice | 2 - 2 1/2 lb. lamb meat, cut into" squares |
| 1 tsp. thyme | 8 plum tomatoes, sliced in half, lengthwise |
| 1 tsp. rosemary leaves, ground | 1/2 lb. large mushrooms, caps only |
| 1/4 C Worcestershire sauce | 2-3 green peppers, cut into 2" pieces |
| 1 C finely chopped onion | 2 medium onions, cut into 2" chunks |
Combine first 9 ingredients (thru olive oil) and blend well. Marinate lamb a few hours or refrigerated overnight. Microwave the onions in a bowl for 2 minutes. Arrange the cubes on 8 skewers, alternating the meat with the tomato, mushroom, pepper and onions pieces. Press pieces fairly tight together. Broil over charcoal, turning often until nicely browned and crispy on the outside, but still pink and juicy in the middle (8-12 minute). Do not overcook. Serve over rice or groats. Serves 4. Serve with a pretty big red such as a Cabernet, a Bordeaux, a Zinfandel or the best Burgundy you can afford.
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