YieldServes 8Ingredients2 tablespoons peanut oil1 3/4 pounds lamb shoulder, trimmed, cut into 1-inch cubes2 large onions, coarsely chopped1 6-ounce can tomato paste3 bay leaves1/4 teaspoon cayenne pepper1 3/4 cups beef stock or canned beef broth1 3/4 cups water3/4 cup old-fashioned style or freshly ground peanut butter1 cup diced carrots4 jalapeño or 2 habañero chilies, halved, seeded1 cup frozen peasCooked ricePreparation Heat oil in heavy large saucepan or Dutch oven over medium-high heat.Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute.
Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.Marinate lamb at room temperature 1 hour.
YieldMakes 4 ServingsIngredients1/4 English cucumber1/2 cup plain yogurt1/4 cup chopped fresh mint leaves1 1/4 pounds ground lamb1/2 teaspoon ground cuminfour 4-inch pita loaves1 1/2 cups shredded romaineAccompaniment: 8 eggplant slices, grilledPreparation Seed and chop cucumber.In a small bowl stir together cucumber, yogurt, 2 tablespoons mint, and salt and pepper to taste.
YieldServes 6Ingredients3 1/2 pounds boneless leg of lamb, fat and sinew trimmed6 tablespoons olive oil (preferably extra-virgin)3 tablespoons fresh lemon juice1/2 large onion, grated2 large garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried thyme6 10- to 12-inch-long metal skewersCucumber and Tomato TzatzikiPreparation Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes.Mix lamb and next 6 ingredients in glass baking dish.
YieldServes 4Ingredients2 tablespoons olive oil4 lamb shanks (about 3 1/2 pounds)1 large onion, chopped4 large garlic cloves, minced1 28-ounce can ready-cut tomatoes1 1/2 cups dry red wine1 teaspoon dried marjoram, crumbledPreparation Heat oil in heavy large skillet over medium-high heat.Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
Place leg of lamb on rack set in large roasting pan.Coat leg of lamb with yogurt mixture.
Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute.Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl.
YieldMakes 4 servingsIngredientsLamb1/2 cup plus 1 tablespoon olive oil6 garlic cloves, minced2 tablespoons Dijon mustard1 3/4 pounds unpeeled new red potatoes (about 22 1 1/2-inch-diameter), scrubbed, quartered2 racks of lamb (about 1 1/4 to 1 1/2 pounds each), trimmed, frenchedPesto2 cups (packed) fresh mint leaves3/4 cup olive oil1/4 cup fresh lemon juice4 garlic cloves1 teaspoon salt1/2 teaspoon dried crushed red pepperFresh mint sprigsPreparationFor lamb: Whisk 1/2 cup oil, garlic, and mustard in small bowl to blend.Add 1 lamb rack, rounded side down, and cook until brown, about 3 minutes.
Heat 2 tablespoons oil in large nonstick skillet over high heat.Stir-fry until lamb is just cooked through, about 2 minutes.
Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth).Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions).
Marinate lamb: Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade.Roast lamb: Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it.
Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid.
Marinate lamb, chilled, turning occasionally, 1 hour.Remove lamb from marinade, reserving marinade.
To cook lamb using a charcoal grill: Open vents on bottom of grill.Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
Special Equipment16 (10-inch) wooden skewersPreparationMake sauce: Stir yogurt with garlic and salt to taste.Make köfte: Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.
Put lamb in dish and turn to coat, rubbing marinade into entire surface.Marinate lamb, covered and chilled, turning once or twice, at least 12 hours.
Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper.Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals.
Chill, covered,2 hours.Form dumplings: Halve dough and rewrap 1 half.
YieldMakes 6 servingsIngredients10 garlic cloves, peeled1/2 cup (packed) fresh mint leaves1/4 cup (packed) fresh parsley leaves1/4 cup fresh rosemary leaves (pulled from sprigs)2 teaspoons coarsely ground black pepper2 teaspoons herbes de Provence*6 tablespoons olive oil3 1- to 1 1/4-pound well-trimmed racks of lamb (each with 8 bones)Preparation Combine first 6 ingredients in food processor.Spread remaining half of herb paste over lamb racks.
YieldServes 2Ingredients10 to 12 ounces ground lamb1 green onion, finely chopped2 tablespoons minced fresh mint1 garlic clove, pressed3 teaspoons chutney, such as Major Grey'sPreparation Preheat broiler.Combine lamb with green onion, mint and garlic in small bowl.