Recipe Serves: 6

Ingredients for Irish Lamb Stew Recipe

Irish Lamb Stew

2-1/2 lb Lamb: neck chops
4 Medium-sized onions
4 Medium-sized carrots
Salt and pepper
1 tb Lamb fat
1 tb Butter
2-1/2 c Stock or water
1 tb Chopped parsley
1 tb Chopped chives

Irish Lamb Stew Recipe Preparation

Don’t let the butcher trim the fat off the lamb chops! That’s where all the flavour and goodness is Shred some of it and render it down in a heavy casserole.

Peel onions and potatoes, grate carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed.

Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots.

Add stock and season carefully. Put whole potatoes on top. Simmer gently until the lamb is cooked and very tender, approximately 2 hours.

Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning for taste. Then swirl in butter, chives, parsley, and pour back over the Irish lamb stew.  This makes for a very good hearty meal, not for those after some low fat recipes!

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Mick Reade

All Easy Food Recipes

Recipe Serves: 6

Ingredients for Grilled Butterflied Leg of Lamb Recipe

Grilled And Marinated Leg Of Lamb

2kg Leg of lamb, butterflied
2 ts Salt
2 Garlic cloves, chopped
1 c Olive oil
2 Lemons, juiced
1/3 c Tomato paste
2 ts Rosemary
1/2 ts Black pepper, ground coarse
1/2 ts Marjoram
1/2 ts Oregano
1/2 ts Savory

Grilled Butterflied Leg of Lamb Preparation

Have the butcher butterfly the leg of lamb, or do it yourself.

Combine all remaining ingredients in a glass, enamel, stainless, or plastic container and beat with a whisk or fork until combined. It takes a few minutes.

Add the butterflied leg of lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary.

Grill the butterflied leg of lamb outside, or broil inside at about 20cm from the flame for 15 minutes on each side, brushing the lamb occasionally with the marinade.

Serve sliced thin (hot) with the rest of the marinade, heated.

NOTES: * Leg of Lamb with Rosemary & Tomato Baste -I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb.

Yield: Serves 6-8.

* This also makes wonderful sandwiches if there are any leftovers, and is one of the tastier butterflied leg of lamb recipes around.

: Difficulty: easy. : Time: several hours marinating, 30 minutes cooking.

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Mick Reade

All Easy Food Recipes

Easter Greek Lamb Recipe Preparation: cook

Greek Lamb Recipe Serves: 8

Ingredients for Easter Greek Lamb Recipe

Greek Lamb

5 lb Leg of lamb; boneless
1 c Olive oil
1/2 c Red wine vinegar
2 tb Garlic; minced
1/2 c Parsley; chopped
1/2 c Dill; chopped
4 tb Dried oregano; rubbed
Black pepper

Easter Greek Lamb Recipe Preparation

This is the lamb I am making for Easter/Passover dinner. Thought I would share. I think I probably used a tad more oregano than I wrote in the Greek Lamb recipe. It’s dried and I always rub it between my hands to release the essence.

Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.

Butterfly the lamb and season with pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours.

Drain marinade from Greek lamb and put the lamb in 425F oven in shallow roasting pan for about 45 minutes.

You want an internal temperature of 135F for medium-rare to medium, so it’s still nice and pink in the middle, very juicy and tender.

Let Easter Greek lamb rest before serving.

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Mick Reade

All Easy Food Recipes

Free Recipe Spiced Lamb Stew

Recipe Preparation: cook

Recipe Serves: 6

Ingredients for Spiced Lamb Stew Recipe

3 tb Olive oil
1 lg Onion (thinly sliced)
4 Garlic cloves, minced
3 lb Lamb cut into stew-sized cubes and carefully trimmed of fat
4 lb Tomatoes, cooked (2 large cans)
3 Bay leaves
Lemon juice
1 tb Hungarian paprika
1 ts Celery salt
1/2 ts Cumin, ground
1/8 ts Cayenne
1 ds Allspice
1 ds Cinnamon, ground
1-1/2 lb Green beans, fresh, washed and trimmed

Spiced Lamb Stew Preparation

In a steeped, saute onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes. Add lamb cubes and saute until brown. Add tomatoes and simmer until meat is tender.

Keep an eye on the liquid; add water or red wine if it becomes dry. Add bay leaves, lemon juice and spices.

Simmer on low heat for at least 2 hours.

About 1/2 hour before pronouncing it done, add the green beans. Serve with plain yogurt and pita bread.

Yield: serves 6 to 8.

* I prefer to cook to the point of simmering, refrigerate overnight, and then finish cooking the next evening. This greatly enhances the flavor. When you take the stew from the refrigerator, skim any lamb fat that has congealed on the top before continuing.

* I find that many butchers don’t understand that I want good quality meat in stews. I get better quality, more carefully trimmed meat by telling them that I want lamb cubes cut for shish kebab.

: Difficulty: easy. : Time: 20 minutes preparation, several hours cooking.

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Free Recipe Minted Lamb Ribs

Recipe Preparation: cooking & baking

Recipe Serves: 1

Ingredients for Minted Lamb Ribs Recipe

4 lb Lamb Ribs
1/4 c Brown sugar
1 c Orange or Pineapple Juice
1/4 c Lemon Juice
4 tb Fresh or dried Mint, Chopped
1/2 ts Onion Powder
1/2 ts Garlic
1 ts Seasoned Salt

Minted Lamb Ribs Preparation

Blend seasoning ingredients and pour over mean in pan. Marinate 2 to 4 hours, turning occasionally.

Pour off marinade for basting sauce and cook ribs 45 minutes to an hour, either on spit or on grill, 5 to 6 inches above coals.

Add 1/3 cup olive oil to marinade and baste meat every 15 minutes, turning at the same time if grilled.

Meat is done when well browned and pulls loose from ends of rib bones. Serve with fruit-type sauce or grilled pineapple slices, garnished with additional fresh mint.

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