Volume 8, Issue 066 - April 4, 2005

Hello Recipe Club,

If you live in these parts of the world, you would have changed the time on your clock this weekend the reflect Daylight Savings time. If you live in this part of the world and did not adjust your clock then you were late for work this morning. I hope that did not happen to you. Daylight Savings time let's us have more daylight in the evenings, so we tend to grill more and the menu changes from the winter fare. Pam spent a lot of time last week to come up with some new seasonal spring recipes. Today's recipes use lamb, a springtime favorite.

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New England Lamb Bake

Makes 6 to 8 servings

Ingredients:

1 tablespoon canola oil
2 pounds boneless lean lamb
1 onion, chopped
1/4 cup all-purpose flour
5 cups chicken broth
2 carrots, sliced
2 leeks, cut into 2 inch pieces
2 tablespoons minced fresh parsley, divided
1 bay leaf
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 potatoes, peeled and sliced
1/4 cup butter

Preparation:

In a large Dutch oven, heat oil. Brown lamb and onion. Stir in flour, mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan.

Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter.

Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.

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Gulai Kambing Spiced Lamb

Makes 6 servings

Ingredients:

1 3/4 pounds lamb
2 onions
3 Thai chile peppers
ginger, 3/4 inch knob
lemon grass root, 1/2 inch knob
1 stem lemon grass
2 garlic cloves
8 each macadamia nuts
2 tomatoes
1/3 cup oil
1/2 teaspoon cardamom, ground
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1/4 teaspoon fennel powder
1 cinnamon stick, 2 inches
4 whole cloves
salt and black pepper to taste
4 cups coconut milk

Preparation:

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon grass root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and sauté until the onion becomes translucent.

Then add the lamb, ginger, lemon grass root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the ground nuts, spice powders, cinnamon stick and cloves and season to taste with salt and pepper. 

Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice.

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Moroccan Lamb with Cumin and Cilantro

Ingredients:

Marinade:

1 small onion, peeled and quartered
4 large cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 teaspoon ground black pepper
3 tablespoons fresh lemon juice
2/3 cup olive oil
2 tablespoons minced cilantro

2 pounds leg of lamb

Preparation:

Into the work bowl of a food processor fitted with the metal blade, place the onion, garlic, cumin, paprika, ginger, cayenne pepper and the black pepper; purée.

Add the lemon juice, olive oil and minced cilantro. Pulse to mix.

Cut lamb into 1 inch cubes and marinate in the above mixture at room temperature for 4 hours. Thread onto skewers and grill.