Lentil Lamb Chili.

Lentil Lamb Chili • Dale Gray:
Ingredients:
3 tablespoons extra-virgin olive oil or canola oil
1 pound lean ground lamb (see Tip)
1 large onion, diced
1 teaspoon salt
4 cloves garlic, minced
1 tablespoon chopped ginger
1 red bell pepper, diced (2 cups)
1 cup brown lentils
3 tablespoons chili powder
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon tagine seasoning
1 14-ounce can no-salt-added diced tomatoes
1 teaspoon tomato paste
1 tablespoon sugar
2 15-ounce cans no-salt-added small white beans, rinsed
4 cups vegetable broth
1/2 cup chopped parsley

Method:
Heat oil in a Dutch oven over medium-high heat.
Add ground lamb, onion, salt, ginger and garlic.
Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

Add lentils and red pepper.
Cook, stirring occasionally, until the bell pepper is starting to soften, 2 to 3 minutes.

Add chili powder, paprika, cumin, cardamom, cinnamon, allspice, tagine seasoning and cook, stirring, until aromatic, 30 seconds to 1 minute.

Stir in tomatoes, tomato paste, beans, and sugar.

Add stock and bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the lentils are tender, about 50 minutes.
Stir fresh parsley through and serve.

Makes six one and a half cup portions.

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Chermoula lamb by Diana Henry.

Chermoula (Arabic) or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.
New tastes for me and so great!
6 tbsp olive oil
1 ½ tsp ground cumin
½ tsp ground coriander
½ tsp sweet paprika
1 medium red chilli, deseeded and finely chopped
Finely grated zest and juice of 1 lime
2 garlic cloves, crushed
Leaves from 1 small bunch coriander, chopped
A small handful of flat-leaf parsley leaves, chopped
Salt and pepper
Mix all the chermoula ingredients together.

- 1.3kg butterflied leg of lamb (boned weight).
Trimmed of excess fat.
Pierce the meat all over on both sides with a sharp knife and put in a roasting tin.
Pour on the chermoula and rub it all over, making sure it gets into the little cuts.
Cover with cling film and marinate in the refrigerator; a couple of hours is fine, overnight is better.

Cook the lamb, flesh-side down, in an oven preheated to 230ºC/450ºF/gas mark 8 for 15 minutes, then turn the heat down to 200ºC/400ºF/gas mark 6 and roast for a further 15 minutes.
Cover with foil and a couple of tea towels and leave to rest for 10 minutes.
Carve and serve with the purée and a bowl of couscous or bulgar wheat.

for the Pepper and carrot purée
2 red peppers, halved and deseeded
4 tbsp olive oil
2 tbsp red-wine vinegar
450g (1lb) carrots, scraped and chopped
½ tsp cayenne pepper or paprika
2 tbsp double cream (optional)

Put the peppers in a roasting tin, drizzle with olive oil and vinegar and season.
Roast in an oven preheated to 180ºC/350ºF/gas mark 4 for 45 minutes, until soft.
Barely cover the carrots with water and boil until soft.
Drain and keep the cooking liquid.
Purée the peppers, with the cooking juices, the carrots and cayenne, adding enough carrot cooking liquid to create a smooth purée.
Add the cream if using.

Mary Berry Foolproof Cooking.

- Mary Berry Foolproof Cooking, part two: Sweet smoked paprika lamb with borlotti beans  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Roasted butternut squash soup  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Whole roast chicken with lemon and herbs  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Chicken, red wine and garlic casserole  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Brioche bread and butter pudding  | Daily Mail Online

- Food exclusive: Mary Berry Foolproof Cooking, part two - hotpots, fast suppers & cheat’s puds | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Fruitcake loaves  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Boiled beef and carrots with mustard-parsley sauce  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Ginger semifreddo with poached pears  | Daily Mail Online

Slow roasted lamb shoulder.

Slow roasted lamb shoulder Recipe on Food52
The gist of the recipe is to rub the lamb with herbs and garlic and let it cook for hours in a very low oven. It is a beautiful dish to serve for any holiday feast, and with a bit of luck there might be some left over for a lazy next day.

It would go very well with oven-roasted vegetables, polenta, or mashed potatoes. (less) —nettleandquince

Serves 6 to 8

2 generous sprigs each of sage, rosemary, thyme, summer savory
1 Tbsp coriander seeds
2 Tbsps sea salt
6 garlic cloves
Freshly ground black pepper
Olive oil

1 bone-in lamb shoulder (about 6 lbs or 3 kg)
Preheat oven to 425°F (220°C).
Finely chop the herbs.
In a mortar, coarsely grind the coriander seeds and set aside.
Next grind together the salt and garlic cloves.
Mix in the herbs, coriander, and a generous amount of black pepper.
Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.
Trim the fat from the lamb and rub with the herb paste on all sides.
Place the lamb shoulder in a large cast-iron pot or roasting pan.
Put the lamb in the oven and let roast at a high temperature for 15 minutes.
Reduce heat to 300°F (150°C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.
The meat will fall off the bone, and it will be even more delicious reheated the next day.

Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free.

Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free Recipe:
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt

1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt

Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.

Rich lamb stew with aubergine purée (Hunkar begendi).

BBC - Food - Recipes : Rich lamb stew with aubergine purée (Hunkar begendi)
This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée.
Ingredients
For the red pepper paste
660g red peppers
50g tomato purée
½ tsp salt
1 tsp cayenne pepper
2 tbsp olive oil
For the aubergine purée
4 medium aubergines
30g butter
30g plain flour
380ml full-fat milk
75g Parmesan cheese, grated
1 lemon, juice only
salt and freshly ground black pepper
For the lamb stew
4 tbsp olive oil
850g boned lamb shoulder, cut into 3cm/1¼in cubes
1 tbsp red pepper paste
2 tbsp tomato paste
1 onion, chopped
2 large garlic cloves, chopped
1 green finger chilli, sliced
1 green pepper, seeds removed and sliced
3 tomatoes, peeled and chopped
1 tsp dried oregano
1 tsp salt
freshly ground black pepper, to taste
200ml hot water
chopped flatleaf parsley, to serve
Preparation method
Preheat the oven to 220C/200C Fan/Gas 7.
For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened.
Transfer to a bowl and cover with cling film, then leave until cool enough to handle.
Remove the charred skins, stalks and seeds.
In a blender, blitz the red peppers with the remaining ingredients.
Store for up to a week in a jar in the fridge.

Put the aubergines on a baking tray and bake whole for 25 minutes.
When soft, remove from the oven and leave to cool.

For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches.
When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper.
Reduce the heat to medium and cook until softened.
Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water.
Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours.

When cool enough to handle, peel the aubergines and mash the flesh with a fork.
In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce.
Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper.
Keep warm.

When the lamb is tender, check the sauce; it should be rich and thick.
If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through.
Serve the stew on top of the aubergine purée, scattered with parsley.

PS 111. Hünkar Beğendi / Хюнкяр беенди - Мясо на подушке из печеных баклажан с бешамелью - Кухня турецких тетушек:
- "Дворцовое (для султана) с бешамелью".
- овощи под соусом бешамель в Турции называют бегенди - Beğendi.
- мягкое мясо, поданное на белой овощной подушке из запеченных баклажан с бешамелью и сыром.

Harissa spiced lamb with cannellini beans.

BBC - Food - Recipes : Harissa spiced lamb with cannellini beans: (by Mary Berry)

Ingredients
4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces
2.5cm/1in piece fresh root ginger, finely grated
2 onions, thinly sliced
250ml/9fl oz dry white wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 tbsp clear honey
1½ tbsp harissa paste (preferably rose)
½ lemon, juice and finely grated rind only
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper

Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish.
Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned.
Remove with a slotted spoon and set aside.
Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft.
Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes.
Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.

Tips:
- There’s no need to peel the ginger root if you just trim the ends and then grate it.
The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater.
- If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.

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Lamb Chops Calabrese.

Lamb Chops Calabrese · Olives Et Al:
La Cucina Calabrese - Calabrian cooking - South Italian Cooking.
Ingredients
4 big or 8 small Lamb Chops
50ml Olives Et Al Extra Virgin Olive Oil
6 medium Tomatoes - sliced
100g Olives Et Al Pitted Green Olives – roughly chopped
1 Onion - chopped
1 Garlic clove - crushed
2 Mixed Peppers - sliced
Fresh Parsley
Salt and Pepper

To cook your lamb chops
Heat a little olive oil in a wide, shallow pan and soften the onion for five minutes before adding the garlic, tomatoes, olives, parsley and peppers.
Cook for 15 minutes until the peppers are done and all the flavours have combined.

Heat a little oil in another pan.
Season the Lamb Chops with salt and pepper and seal on both sides.
Cook for a minute or two more on each side then transfer the chops into the vegetable mix and cook through for 5 minutes.

Serve with seasonal veg or a simple green salad dressed with a little olive oil.
————————
If you're a bit unsure of your cooking skills, cooking chops in the oven is pretty much a foolproof way to ensure they're cooked through properly.

Ingredients
These timings work for lamb chops that weigh approximately 150g each and are 3cm thick.
To cook your lamb chops
• Preheat the oven to 180ºC/350ºF/gas 4
• Get the lamb chops out of the fridge so they can come up to room temperature before you start cooking
• Lay the chops on a baking tray, drizzle with olive oil and season with a pinch each of sea salt, black pepper and your favourite dried herb – thyme and oregano both work well

To cook your lamb chops
• Rub this seasoning into the meat
• Cook in the hot oven for around 20 minutes, turning halfway so they brown evenly, or until cooked to your liking

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Mary Berry Cooks: Lamb dhansak.

Mary Berry Cooks: Lamb dhansak with fresh tomato relish and raita | Daily Mail Online: very tasty, delicious!
Lamb, Lentil and Vegetable Stew.

Dhansak is a popular Indian curry made from meat and lentils, flavoured with spices including cumin and ginger. It is mild, sweet and rich with just enough heat to satisfy most tastes. And best of all it benefits from being made a day in advance as it tastes even better the next day.

I like to serve this with Raita and Fresh Tomato Relish, as well as hard-boiled eggs, poppadoms, rice and, of course, mango chutney.
serves 6
-3 tablespoons sunflower oil
-1kg (2lb 2oz) diced lamb(shoulder or leg, or a mixture)
-2 onions, diced
-25g (1oz) fresh ginger root, peeled but left whole
-4 garlic cloves, peeled but left whole
-1 red chilli, deseeded and chopped
-10 green cardamom pods
-1½ tablespoons ground cumin
-1½ tablespoons ground coriander
-½ tablespoon ground turmeric
-1 x 400g can chopped tomatoes
-200ml beef stock
-75g dried red lentils
-3 tablespoons clear honey
-salt and freshly ground
-black pepper

Springtime Lamb Stew (Navarin d'Agneau).

Navarin
The name "navarin" possibly comes from the French name for "turnip", "navet." Some cooks are now calling anything that has turnips in it a "Navarin."
Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew).

A navarin is a lamb dish that celebrates the spring harvest. It brings together young, tender lamb and the first of the new season's baby vegetables. The sauce is lighter and less complex than those in the more robust winter casseroles. This brothlike sauce is well suited to the subtle flavors of the baby carrots, baby turnips, peas and asparagus tips. Fava beans or haricots verts are optional additions. The most typical accompaniment is boiled new potatoes, tossed in butter and parsley.

Ingredients:
4 Tbs. (1⁄2 stick) unsalted butter
1 boneless leg of lamb, about 1.5 kg, cut into 5 cm pieces
1 yellow onion, chopped
2 Tbs. all-purpose flour
2 cups dry white wine
2 1/2 cups water
2 Tbs. beef demi-glace *
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
600 gr. baby carrots, peeled
12 baby turnips, peeled
600 gr. shallots, peeled
1 cup fresh or frozen peas
24 asparagus tips, each 7 cm long

Directions:
In a large pot or Dutch oven over medium heat, melt the butter. Working in batches, brown the lamb on all sides, about 15 minutes.
When all the meat is browned, return it to the pot. Add the onion and cook, stirring occasionally, until translucent, about 1 minute. Sprinkle the flour over the meat and onion and stir until the flour browns, about 30 seconds. Add the wine, water, demi-glace, parsley, thyme and bay leaf and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes.

Stir the meat, add the garlic, and season lightly with salt and pepper. Cover and simmer for about 30 minutes. Add the carrots, turnips and shallots, cover and simmer until the meat is tender, about 40 minutes more. Add the peas and asparagus and cook for 6 to 8 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.

Increase the heat to high, bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.

Serves 6.

*beef demi-glace - Demi-glace (pronounced "demi-GLASS") is a rich and deeply flavorful sauce that is traditionally served with red meats.
Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock.

When cooking with demi-glace, keep these tips in mind:

Season a sauce made with demi-glace just before serving. The demi-glace is so intensely flavored that further seasoning may not be necessary.

Demi-glace will boost the flavor of a finished dish when incorporated at the end of cooking. Before adding the demi-glace, dilute it with a few teaspoons of hot water until it reaches the consistency of heavy cream. This will make it easier and faster to incorporate. Add the diluted demi-glace one teaspoon at a time until you achieve the desired flavor.

Simple dishes become stellar ones with the addition of demi-glace, as you'll discover in the recipes here.
Enjoy!
Adapted from Williams-Sonoma Savoring Series, Savoring Provence, by Diane Holuigue (Time-Life Books, 2002).
Diane Holuigue ‘Australia’s Julia Childs’!

Kitchen Notes from Terry Boyd: Lamb Recipes: Lamb Navarin (Navarin d’Agneau):
- You can also use boneless lamb shoulder and cut it into chunks. You can even use bone-in lamb shoulder chops and cut them up.

- Onion! You start with a yellow onion to flavor the overall braise.
In this recipe, shallots are added later, offering the occasional mild oniony bite.
Some recipes call for spring or green onions.
You could also use leeks.
When preparing the shallots for this version, peel off the dry outer skins, separate individual lobes, then slice them once crosswise and once lengthwise to quarter them. As they cook, they will probably further separate into smaller pieces.
That’s fine.

- Making the roux is the most French way to thicken the stew’s sauce.
You could make a beurre manié instead, kneading together soft butter and flour and adding it to the sauce, also very French.
But the roux avoids the raw flour taste and is far less messy to deal with.
You could also thicken the sauce with cornstarch dissolved in cold water.
And finally, you could say screw it and not bother to thicken the sauce. Only don’t do this.
A velvety sauce gives the whole dish a nice finish.

Lamb shanks with chickpeas, fennel and apricots.

Lamb shanks with chickpeas, fennel and apricots, plus beetroot, carrot and red cabbage slaw recipe | Yotam Ottolenghi | Life and style | The Guardian:
Lamb shanks with chickpeas, fennel and apricots

These take a while to cook, but are worth the wait. Add the salt at the start, or the chickpeas may turn to mush. It's also essential to skim off the fat. Serves four.

Basque Lamb Stew Recipe.

Basque Lamb Stew Recipe | Simply Recipes:
" Lamb stews are typical of Basque cuisine, as are dishes that include both tomatoes and sweet red peppers.
It seems a little odd in that the lamb is first marinated in herbs and white wine, and then braised in stock and red wine. Mixing wines in cooking is so rarely done, but apparently it does happen on occasion in Spanish cooking
- Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl.
Let marinate for 2 to 3 hours. "

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Braised neck of lamb with apricots and cinnamon.

Nigel Slater's braised neck of lamb with apricots and cinnamon, and mograbia with bay and cinnamon recipes | Life and style | The Observer:
For this dish I would also recommend small shanks.
Turn them once or twice during cooking, as they will sit proud of the sauce.
I usually reckon on at least 300g of neck of lamb per person.
This sounds quite a lot, but we are talking about one of the most bone-rich cuts of meat, so the quantity of meat should be just about right.

Serves 4
1.25kg middle neck of lamb 8 pieces
flour 3 tbsp
groundnut or olive oil 2 tbsp and a little more
onions 2 medium to large
cumin seeds 1 tsp
ground coriander 2 tsp
crushed dried chillies ½ tsp or so
garlic 2 cloves
fresh ginger a 3cm lump
lemon peel 2 strips about 6cm long
a cinnamon stick
dried apricots 250g
stock or water 750ml