In the last few months, our local selection of lamb has gone beyond just legs and chops and many different cuts have become available. Today, I bought a large bag of frozen, bone-in pieces that will make me a fair number of meals. For my first use, I decided to prepare some using Basil. This is not as common a pairing as, say, lamb and mint, or lamb and rosemary, but the Basil I had on hand was top quality and I thought it would work nicely here, especially with zucchini as the vegetable quotient… [ Continue reading “Lamb with Zucchini and Basil”
When I prepared my Parsley-Jalapeno Jelly a little while ago, I mentioned that I also planned to use it as a cookery ingredient as well as a condiment. This is one of the uses I came up with…
The meat here is stewing lamb and almost all the pieces you see contain bone (vertebra pieces, I would say), and so they can function a bit like riblets. I prepared mine by first baking them until nicely browned and then I cooked them again in a sauté pan with some shreds of onion. I seasoned with a little garlic salt and then, at the end, I stirred in a couple of tablespoons of my jelly along with just a tiny splash of sherry. The result was delicious and I ate it just as you see without any sides at all. It makes a nice Tapas style dish but it could also be the centerpiece for something with veggies and maybe fried potatoes.
I’m really not sure how to classify today’s dish… It draws heavily on the Rendang style of curry in that the main ingredients are cooked in coconut milk which is reduced to form a very thick sauce but beyond that, it has a little bit of India and other parts of east and south-east Asia. The name, admittedly, is not very inspired, but it turned out nicely… Continue reading “Pan-Asian Lamb”
This post is a follow up to my last and, again, uses lamb leftover from my Christmas dinner. Although it looks vaguely Chinese, it is pretty western in character and could easily be served with potato, or even as a filling for Naan or Pita breads… Continue reading “Twice Cooked Lamb with Onion”
Today’s recipe is the first of a couple I created as ways to use up the leftover meat from my Christmas dinner lamb roast (although either could be prepared using the fresh, raw article). This one cannot really be called a Chinese dish, insofar as mint is not commonly used by the Chinese, but the cooking techniques, and the use of ginger, are very Chinese in spirit. Also, I will also say, at the outset, that this dish turned out to be one of the nicest I have created in quite a while… Continue reading “Ginger-Mint Lamb with Scallion and Jalapeño”
In the last few months, the availability and variety of lamb products has expanded tremendously up here on Baffin Island. Lamb has never traditionally been a widely popular meat in Canada and I attribute the new increased demand to signal a shift in the demographic. There has been a Mosque here in Iqaluit for about a year now and, since I haven’t noticed any sudden influx of Australians or Greeks of late, I rather think that the noticeably increased numbers of immigrants from the Middle East has brought about this welcome change.
Anyway, in addition to some other lamb products, there is a new line of packaged items produced under the name LÄM, a registered trademark of the ‘Canadian Lamb Producers Co-operative’. The website for the cooperative lists their products as being Burgers, Sausages, Kabobs and Meatballs, and, thus far, I have seen the first three of these available locally. I mean to try the Burgers and Kabobs in due course but, today, I am going to try out the Sausage… Continue reading “Foodstuff: Lamb Sausage”
I bought a bunch of mint for a vegetable recipe I was planning but I had quite a bit left over and I decided to cook up a small cut of lamb I had languishing in my freezer. Long term readers may recall that, way back in the mists of time, I posted a recipe for the Mint Sauce that I almost always serve alongside roast lamb. I mentioned, in that post, that I also use the sauce as a marinade occasionally, and that is what I will be doing here. Actually, I really hadn’t planned to do a post about this particular meal but the cut of lamb I bought was a little unusual and I thought I would show you what I did… Continue reading “Mint Marinated Roast Lamb”
Mint and Lamb are natural together and, aside from serving my home-made Mint Sauce as an accompaniment to a roasted leg of lamb, I also use it as a marinade and baste for other cuts. Today, the ribs from a ‘Frenched’ rack are going to be grilled on the barbecue after marinating with mint sauce and other flavorings. You can do the same using a commercial mint sauce, if you like, or even a commercial Mint Jelly thinned with a little vinegar, but you should follow my first link above as making it yourself is REALLY easy… Continue reading “Mint-Grilled Lamb”
I have a done a couple of lamb dumpling posts since I began my blog, notably Boiled Lamb Dumplings and Xian Market Dumplings with Lamb. Since I was planning to make steamed dumplings using some cooked lamb I had leftover in the fridge, I thought I would share the recipe with you as it illustrates not only a different filling mixture from my previous posts, but also another cooking and folding method for the dough… Continue reading “Steamed Ginger Lamb Dumplings”
I was planning to use some of the lamb leftover from our Easter feast to make Shawarma but, unfortunately, the roast in question was not suitable for carving into appropriate slices and so I decided to try something a little different. I had bread dough leftover from making pizza and I thought that I could use some of this to make something along the lines of the stuffed Chinese buns known as Baozi. As a twist, however, I went with a filling that was more middle-eastern, and thus Shawarma-like, in spirit… Continue reading “Chili-Mint Lamb Buns”