1/2 cup soy sauce
1/4 cup pineapple juice
2 tbsp brown sugar
1 tsp ground ginger
1 tsp garlic salt
1 tsp onion salt
1/2 tsp black pepper
2 tbsp water
2 tbsp vegetable oil
Mix together all ingredients and add your lamb meat. Let the meat marinate for 24 hours in the refridgerator.
After the lamb has marinated for an adequate amount of time, skewer it and grill it until your desired doneness.
1 cup ghee (or oil)
4 sweet yellow onions, chopped
2.5lb boneless lamb leg, cut into 1 inch cubes
2 tsp garam masala
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
3 tbsp salt
2/3 cup slivered almonds, not roasted or salted
3 cup carrots, cut into matchsticks
2 cup seedless raisins
1 tbsp +1 tsp granulated suger
4 cup dry basmati rice
Heat 1/4 cup ghee in a deep saucepan. Add chopped yellow onions and saute over medium heat for 15 minutes or until translucent. Remove and set aside.
Add lamb to the pan with 1/2 cup ghee and cook over high heat until seared on all sides. Sprinkle with spices (1 tsp garam masala, cinnamon, black pepper, and 2 tsp salt). Stir for 1 minute.
Add 3 cups of water, return onion to the pan. Cover and simmer for one hour.
While the meat is cooking, add remaining 1/4 cup ghee to a frying pan and lightly brown/toast 1/2 cup of almonds. Remove from pan, leaving ghee behind.
Add 2 cups of carrots to the frying pan and cook over medium heat until lightly cooked, stirring often.
Add raisins and continue to cook until raisins become plump. Sprinkle carrot and raisin mixture with granulated sugar and set aside.
Wash and strain rice. Cook rice as package says.
Remove the cooked lamb and 1/2 cup of the braising liquid. Add the rice and 1 tbsp salt to the remaining juices in the pan and stir to combine.
Top the rice mixture with the lamb, carrot/raisin mixture, and reserved liquid.
Place a lid on the pan and cook over medium heat for 5 minutes, reduce the heat to low and cook for 25-30 minutes more.
Remove from heat and keep covered for 10 minutes before serving.
1 yellow onion peeled and minced
6 garlic cloves peeled and minced
2 carrots peeled and minced
2 anchovy fillets minced
1 1/2 teaspoon kosher salt plus more to taste
1 pound ground lamb
1/2 teaspoon crushed red pepper
1/4 cup tomato paste
Pinch sugar
3/4 cup red wine
1 (24-ounce) can crushed tomatoes
2 tablespoons unsalted butter
1 pound pasta of choice
Parmesan-Reggiano as garnish
Basil leaves as garnish
I like to mince everything up in a food processor. If you don’t have one, mince the onion, garlic cloves and carrots by hand—no biggie!
Add the onion, garlic cloves, carrots and anchovies to a food processor. Blitz until pureed.
In a large Dutch oven or medium pot set over medium heat, add the olive oil. When the oil is warm, add the onion/carrot mixture. Add 1 1/2 teaspoons of kosher salt and allow to cook until softened, about 5 to 7 minutes, stirring it every so often.
Then add the ground lamb, breaking it up with your spatula. Mix everything together and cook until the meat has browned, about 5 minutes. Pour in the crushed red pepper and tomato paste and mix; pour in the red wine and scrape the bottom of the pot to lift up any bits.
Pour in the can of crushed tomatoes. And then fill the can about halfway up with water, swishing it around to pick up any leftover tomato and pour into the pot. Give it a good mix, bring it to a simmer and then immediately drop the heat to low. Cover the pot with a lid and let it cook at a gentle simmer for 1 hour.
It’ll be super fragrant and delicious at that point. Give it a taste and adjust the salt according to your liking. I added a few more pinches.
To neutralize the acid, I like to add a few tablespoons of butter. This is totally optional. You can also add a tablespoon of sour cream or creme fraiche, if you have it. Or you could skip this part all together.
TO ASSEMBLE
Meanwhile, bring a pot of salted water to a boil. Drop in your pasta and cook until al dente. Drain the pasta, reserving about 1 cup of pasta water. In the same pot that you cooked the pasta, add a few ladles of the sauce and add the drained pasta. Toss it in the sauce until it’s covered. If needed, add a splash or two of pasta water.
Divide the pasta amongst bowls. Top it with a ladle of the bolognese and top with fresh basil (if you have it) and a sprinkling of Parmesan cheese.
2 pounds ground lamb
One cup #3 Bulgar wheat
One onion
Pinion nuts
Allspice
Salt and pepper
Put the bulgar wheat in a pan and cover it with hot water until it's soft. Test it by tasting it.
In another pan, fry the onions and pine nuts until they are browned.
In a bowl mix the soft bulgar wheat and lamb, when it's mixed, throw in the onion and pine nuts. The Allspice is the hardest part to measure because it really should be done to taste/smell. I add it until it smells right to me. To be honest, I'll probably add the whole small bottle of Allspice. We like to taste it.
And a sprinke of salt and pepper.
Put in a pan, slice it into diamonds and bake at 350 for 45 minutes.
One large fresh leg of lamb
3 tsp salt
1.5 tsp ground pepper.
1 tbsp cumin seeds
1 tbsp fennel seeds
2 tsp dried tarragon
2 tsp Garlic Powder
2 tsp Onion Powder
Sprinkle flaked salt, ground pepper, granulated garlic and granulated onion powder all over lamb leg.
Toast and then grind the cumin and fennel seeds. Combine with tarragon and sprinkle all over lamb.
Let it sit uncovered in refrigerator for 24 - 48 hours.
Grill over a medium hot bed of coals. Make sure to use a meat thermometer and cook to an internal temp of 125-130F!
Meatballs:
2 tablespoons of olive oil
3 pounds of American Lamb shoulder, sliced into thin slices (about a quarter inch thick)
1 1/2 teaspoon of kosher salt
2 teaspoons of black pepper
1 teaspoon of ground nutmeg
1 1/2 teaspoons of all spice
1 teaspoon of turmeric
2 teaspoons of dried oregano
1 teaspoon of cinnamon
2 onions, finely diced
5 cloves of garlic, minced
2 cups of diced tomatoes (canned, with the juices)
1/2 cup of stock (beef, chicken or veggie)
3 Russet potatoes, peeled and sliced into rounds
3 sprigs of fresh Rosemary
1 teaspoon of salt
1 onion sliced
1 bell pepper sliced
Preheat the oven to 375 degrees.
Season the lamb chunks with salt, pepper, nutmeg, all spice, tumeric, oregano, cinnamon and toss well.
In a pan over medium-high heat, preheat the oil. Add the seasoned lamb and brown the pieces on all sides. Add the onion and garlic, saute for 3 minutes.
In a large oven-safe, lidded pan/pot, dump the lamb, onions, garlic, tomatoes, pototatoes, bell peppers, stock, salt, and rosemary sprigs. Cover and roast the dish until the potatoes are tender and the lamb is cooked through, about an hour.
If there’s still some liquid in the pan, you can remove the cover and let it roast for 15 extra mins until it dries out a little. There will be some sauce at the bottom of the pan which is perfect for mopping with bread or serving over rice!
Preheat oven to 375F. Mix all meatball ingredients together and measure out with a tablespoon, make into balls. Space out on a greased pan and bake for 30 mins. Flip meatballs when 10 mins are left.
Make the gravy while meatballs are baking
Add butter to a saucepan melt down to just a boil add flour and whisk quickly. Add beef broth slowly and whisk till thickened. Whisk in milk slowly. Once thickened add Dijon mustard. Set on low till meatballs are done.
Serve meatballs and mashed potatoes with gravy on top.
Meatballs:
1 Pound ground lamb
1 egg
1 tablespoon minced onion
1/2 teaspoon minced garlic
2 teaspoon of Italian seasoning
1 tablespoon of honey
1 tablespoon of honey mustard
1/2 cup of Panko seasoned crumbs
Dijon Mustard Gravy
3 tablespoons of butter
2 tablespoons of flour
1 1/2 cups of beef broth
1 cup of milk
2 tablespoons of Dijon mustard
In a sauté pan over medium high heat, add oil and cook the leeks until slightly soft. Season with salt & herb rub. Add the cherries, stir, then add the brandy. Cook until almost dry.
In a separate bowl, mix the kale and hot leek mixture. Mix well and let sit for 10 minutes.
Debone the leg if it has not already been done. Roll open the leg and lay it flat (flesh side up)
Season with salt & rosemary
Spread the leek & kale filling across the entire surface of the meat in an even layer. Roll the meat until snug. Do not roll too tight. To secure, tie the leg with butcher’s twine. Do not tie too tight.
Season the exterior with salt & rosemary. Place in a roasting pan or on a sheet pan lined with parchment paper.
Place into a preheated oven at 450°F (232°C) and roast for 45 minutes or until desired internal temperature has been reached.
Once desired internal temperature has been reached, remove from oven and allow to rest for 10 minutes. Slice and serve
4 lbs Leg of Lamb, boneless
6 cups Kale, lightly chopped
4 cups Leeks, sliced & washed
1 cup Dried Cherries
4 oz.Brandy
Oil, as needed
Kosher Salt, as needed
Joey’s Herb Rub (equal parts dried parsley, marjoram & thyme; 1/2 part sage, granulated garlic, granulated onion)
Rosemary, chopped, as needed