2 tb Olive oil

1 tb Butter

3 cl Garlic, minced

2 Onions, chopped

2 Carrots, cut into small

Cubes 1 ts Salt

1 ts Pepper

6 c Lamb stock

2 c Chopped very ripe tomatoes

Or canned tomatoes 1 Bay leaf

1 Bone from a roast leg of

Lamb 1 c Cubed cooked lamb

Tabasco or other liquid hot Pepper sauce 1.
In a large soup pot, heat the olive oil and butter over moderately

low heat.
Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste.
Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil.
Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender.
Taste for seasoning.
2.
To serve, place a small handful of cooked lamb in the bottom of each

soup bowl and ladle the hot soup over it.
Garnish with the remaining fresh rosemary.
Serve with a bottle of Tabasco on the side.
Serves 4 to 6.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93

2 lb Lean boneless lamb, cut in

-1-ounce chunks 1 tb Oil

1 lg Onion, chopped

1 ts Turmeric

1/2 ts Pepper

Salt 1 tb Flour

1/2 c Ground or pulverized walnuts

1 c Pomegranate juice

-(available in fancy food -shops) 1 ts Ground cardamom

Juice of 1 lemon Without adding fat, brown the lamb chunks in a heavy Dutch oven.
Heat the oil in a separate pan and saute the onion in it until it is brown, then transfer to the Dutch oven. Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute.
Sprinkle in the flour and stir until it is absorbed.
Add the walnuts, pomegranate juice and enough water to almost cover the meat.
Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 1/2 hours.
Add the cardamom.
Squeeze in the lemon juice to taste and adjust the salt.
Keep warm until ready to serve.
Serves 6.
Posted by Stephen Ceideberg; September 28 1992.

2 tb Melted butter or peanut oil

3 ea Jalapeno, serrano or Thai

1 x Peppers, seeded and minced

2 ea Clove garlic, minced

1/2 c Coconut milk

2 tb Unsalted smooth peanut butte

2 tb Soy sauce

1 tb Lime juice

2 ts Sesame oil

1 ts Honey

1 ts Habanero sauce or

1 x Favorite red hot pepper sauc

In a saucepan, add the melted butter, chili peppers and garlic, and saute for 2 to 3 minutes.
Stir in the coconut milk, beanut butter, soy sauce, lime juice, sesame oil, honey and habanero sauce, and bring to a simmer.
Remove from the heat and transfer to a serving bowl.
Serve with grilled chicken, fish or lamb, or serve as a vegetable dip.

Stephen Ceideburg 4 tb Unsalted butter

1/4 c Sliced almonds

1/4 c Slivered pistachios

6 lg Garlic cloves

1 One-inch piece fresh ginger

1 ts Coriander

5 Green cardamom pods,husked

1 Fresh hot green chile

1/4 ts Black peppercorns

5 Whole cloves

1/2 ts Royal cumin, or regular

-cumin seeds (see note) 1/4 ts Ground mace

1/4 c Water

3 Lamb rib chops, 4 ounces

-each, trimmed of all fat 1/2 c Water

1/2 ts Saffron threads, dissolved

-in 2 tablespoons hot water Salt (optional) 1/2 c Peas, fresh or frozen

2 tb Minced fresh cilantro or

-parsley This elegant entree is a specialty of Rajasthan, home of the Rajput warriors.
Heat 2 tablespoons of the butter in a heavy pan over medium-high heat.
Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
Remove with a slotted spoon and set aside.
Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste.
Arrange lamb in a large shallow dish.
Rub the spice mixture over both sides of lamb.
Cover and refrigerate 30 minutes.
Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat.
Add lamb and brown well on both sides.
Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
Add remaining water; sprinkle in saffron.
Cover and cook until lamb is tender, about 10 minutes.
Taste, and add salt, if needed.
Stir in peas and cook 5 minutes longer.
Sauce should be very thick.
Transfer lamb to a heated platter.
Stir sauce and pour over lamb.
Top with fried nuts and cilantro.
Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in.
It is available at Indian markets.
PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

6 Lamb chops or steaks, thick

1/4 c Butter or margarine

1 lg Onion; thinly sliced

3 Garlic cloves;

- finely chopped 4 md Tomatoes

12 sl Potato (thick)

Oregano or rigani - (fresh or dried) Salt and pepper 125 g Kasseri or Gruyere cheese;

- sliced Heavy duty foil COOKING TIME: 1-1/4 HOURS OVEN TEMPERATURE: 160?C (325?F) Grease a frying pan lightly and fry lamb until browned on each side but not cooked through.
Place each chop or steak on a 25 cm (10 inch) square of foil.
Drain fat from pan, add butter, onion and garlic and fry gently until onion is soft. Spoon on top of meat, leaving butter in pan.
Place 2 slices of potato on each chop and brush with this butter.
Top with

slices of tomato and sprinkle lightly with oregano or rigani. Finish with a slice of cheese on top and fold foil, using double folds to seal each package completely.
Place close together in a baking dish (cheese uppermost) and cook in a moderately slow oven for 1-1/2 hours.
Serve packages directly onto individual plates. Accompany with a tossed green salad.

——————————–REGULAR LOAF——————————–
1/2 c Water

2 c White bread flour

3 tb Yogurt (plain)

2 ts Dry milk

1 tb Sugar

1 ts Salt

2 ts Butter

pn Garlic powder 4 ts Black olives; chopped

1/2 ts Sweet basil

1/2 ts Dill weed

2 1/2 tb Feta cheese

2 1/2 tb Cucumber; pureed

1/2 ts Fast-Rise yeast *** OR ***

1 ts Active-Dry yeast

———————————LARGE LOAF———————————
3/4 c Water

3 c White bread flour

1/4 c Yogurt (plain)

1 tb Dry milk

1 1/2 tb Sugar

1 1/2 ts Salt

1 tb Butter

1/4 ts Garlic powder

2 tb Black olives; chopped

3/4 ts Sweet basil

3/4 ts Dill weed

1/4 c Feta cheese

1/4 c Cucumber; pureed

3/4 ts Fast-Rise yeast *** OR ***

1 1/2 ts Active-Dry yeast

Unique is the word for this loaf.
Don’t let the combination of ingredients scare you off — the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread.
This is definitely a bread to accompany a hot meal.
It’s recommended with char-grilled marinated lamb chops or your favorite lamb kabobs.
SUCCESS HINTS: Cucumber should be peeled, seeded, and then pureed.
If the feta cheese is packed in water, drain well. Finely chop the black olives.
This recipe can be made with the regular and rapid-bake cycles.
CALORIES: 142 PROTEIN: 14% CHOLESTEROL: 7.87mg CARBOHYDRATES: 69% SODIUM: 85.4mg FAT: 17%

2 pounds lamb shanks, cut — 1 1/2 inch sections

Salt and pepper Oil for sauteing Flour for dredging 1 cup sliced onions

1 cup sliced fennel bulbs

1 tablespoon chopped garlic

1 cup red wine

2 cups chopped tomatoes

3 cups light stock

2 tablespoons chopped fresh oregano

1/4 cup pitted Kalamata olives

2 ounces Feta cheese, — crumbled

Preheat oven to 400 degrees.
Highly season the lamb shanks on both sides with salt and pepper.
Heat 1/2 cup oil in a large Dutch oven.
Dredge the shanks in the flour, shake off any excess flour. Sear the shanks on both sides until golden brown.
Add the onions, fennel, and garlic.
Cook for 4 minutes, moving everything around to ensure it’s all cooking.
Add the wine, tomatoes and stock.
Bring to a boil, cover and place in the oven.

Cook for 1 1/2 hours or until the meat is so tender it falls from the bone.
Adjust the seasonings.
Remove from the Dutch oven and place on a platter.
Top with chopped oregano, olives, and feta.

3 lb Boneless lamb shoulder

3 tb Olive oil for pan browning

6 c Canned / fresh chicken broth

1/2 c Olive oil

2 c Orzo paste

1 1/2 c Peeled/chopped yellow onion

2 lg Ripe tomatoes, chopped

2 ts Dried dillweed

1/4 c Chopped parsley

Juice of lemon 1>.
In a stove-top Dutch oven brown the boneless lamb shoulder in the olive

oil.
Salt and pepper to taste.
2>.
Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
3>.
Remove the meat from the pot and set aside, covered, to keep warm.

Remove the fat from the stock in the pan and add more stock if necessary to make up four cups.
Remove the stock from the pan and set aside.
4>.
Heat the Dutch oven again and add half cup olive oil.
Add the orzo paste and toss for a minute.
Add the chopped onion and sautee until the onion is clear.
Stir in the tomatoes, dillweed and parsley.
5>.
Return the meat to the pot along with the 4 cups of stock.
Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
NOTE: if the dish is toowet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce.
~ Jeff Smith “The Frugal Gourmet”

6 lb Meat (lamb, beef, pork),

-cut into 1/4 inch cubes, -weighed after cubing 1 pt Stock or water

4 tb Balti masala paste

Preheat the oven to 375F.
Bring the stock or water to the boil in a large lidded casserole dish.
Add the meat and masala paste and simmer, stirring occasionally.
Cover and put in the oven, and cook for 20 minutes.
Inspect it and add water if needed.
Cook for another 20 minutes and test the meat for tenderness: it should still “resist” a little and feel not quite ready.
If it’s reached this stage, remove the casserole from the oven, remove the meat, cool it, package it in plastic containers or Ziploc bags, and freeze: or refrigerate until needed (if you’re going to need it in no more than 8 hours).
Reserve the stock: it too can be frozen and added to Balti sauce or curry sauce as desired.

3/4 c Milk

3/4 c Golden raisins

1 tb Chopped fresh rosemary

1/4 c Unsalted butter

1 1/2 c All-purpose flour

1/2 c Sugar

2 ts Baking powder

1/4 ts Salt

1 lg Egg

8 tb Goat cheese

Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special.
Carla Wood, sous chef and butcher at Baby Routh in Dallas serves them with wild game, lamb, or pork dishes or with a festive luncheon salad.
DIRECTIONS:
=========== Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes.
Remove from heat, add butter and stir until melted.
Let cool.
Mix dry ingredients in a large bowl.
Beat egg into cooked milk mixture.
Add to dry ingredients and mix lightly just until dry ingredients are moistened.
Spoon 1/3 of the batter into 12 greased muffin cups.
Place 2 teaspoons of goat cheee in center of batter in each cup.
Cover cheese with remaining batter, dividing among each of the muffins.
Bake approximately 20 minutes in a preheated 350 degree F oven, or until brown and springy in

the center.
Serve muffins hot or cool.
If desired, a 3/4-inch cube of cream cheese may be substituted for goat cheese.
Without cheese, muffins are still delicious! * Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you by Karen Mintzias