Cumin lamb (Version 1 ) with soft white noodles, accompanied by peanut sauce

Lamb with Cumin
Serves 2 as a main course

3/4 to 1 pound boneless lamb shoulder 
salt and freshly ground black pepper
canola oil
1 tablespoon whole cumin seeds
2 large cloves garlic chopped
1 large yellow onion, sliced
1 medium red bell pepper, seeded and sliced
1 tbs pepper flakes
cayenne pepper 
1 stalk spring onion , sliced

(I used lamb shoulder chops)

Directions:

1. Season lamb with salt and pepper and set aside. Heat a tablespoon or so of oil in a a large nonstick sauté pan or skillet over medium flame. 

2. Remove lamb from pan and leave oil bits left in pan.Trim lamb away from bone. Cut meat into bite size pieces. Leave some meat on bone.

3. Add the cumin seeds to oil and cook for 3 to 4 minutes, stirring occasionally, until seeds become fragrant and a few of them start to pop. Stir in garlic and sauté until fragrant, about 45 seconds.

4. Add lamb in a single layer (and drizzle in more oil, if needed) and let it cook for 2 to 3 minutes, or until browned. Turn lamb and cook for another 2 minutes. Transfer lamb to a bowl with a slotted spoon. Some of the garlic and seeds will transfer with the lamb, which is fine.

5. Add onion and chilli flakes, spring onion and red bell pepper to the pan, again drizzling in a little more oil, if needed—you don’t want to scorch anything, just sweat it and only slightly brown it). Season with salt, black pepper and cayenne pepper , if using. Toss to coat with oil and cook for about 5 minutes, stirring occasionally to avoid burning. Return lamb and any accumulated juices to the pan, toss to combine and cook for another minute or so.  Serve immediately over rice.

Peanut Sauce

1 cup peanut butter
1/4 cup soy sauce

1/4 cup sesame oil
3 tbs rice vinegar
2 tbs chopped garlic
2 tbs ground ginger
1 tsp dried hot chilli flakes
1 tbs hoisi sauce
2 ts lime juice
3/4 water

Blend together, salt to taste

Cumin lamb (Version 2) with soft noodles, accompanied with hot chili oil

Cumin Lamb

2/3 - 3/4 lb lamb sliced into strips

Marinade:1 Tb Shaoxing Wine
2 Tb Premium Light Soy Sauce
1 Tb Dark Soy Sauce
3 Tb Cumin toasted in a dry pan until fragrant
1/2 tsp Sea or Kosher Salt
1 clove garlic minced fine
red pepper flakes to taste

3-4 Tb Canola Oil
3-4 dried red chilies minus seeds
1/2 medium onion sliced
3 cloves garlic thinly sliced
Cilantro

- Combine lamb and marinade ingredients. Mix and set aside for 15 - 30 minutes
- Before heating wok, add onion slices to marinade and meat.
- Heat a wok over very high heat.
- Add oil and swirl. Add red chilies and briefly scald.
- Add garlic, stir quickly, than add meat. Stir fry over high heat.
- When lamb is cooked, remove from heat and stir in cilantro. Taste and adjust salt.

 Lao Gan Ma(老干妈) Chili Flavoured Oil(油辣椒) which you could purchased from either Sheng Siong(昇菘超市) or any provision shop in the wet market to create this Spicy Sauce for my dumplings.(Price:- range from S$1.95 - S$2.50)

Spicy Chili Oil Ingredients:-

2 Tablespoon of Lao Gan Man Chili Flavoured Oil
80ml Hot Water
1/2 Teaspoon Sugar
1/2 Teaspoon of Vinegar, optional

Method:-

1. Using a microwave safe bowl, reheat the chili flavoured oil on medium heat for about 1 minute or until warm through.

2. Dissolve 1/2 teaspoon of sugar in 80ml of hot water then add it into the prepared chili oil (add vinegar if using) and stir till well combine. Set aside.

Lamb Chops with Beer & Mustard Sauce

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• 8 lamb rib chops, about 3 ounces each trimmed
• 2 cloves garlic peeled and cut in half
• 1 teaspoon canola oil
• Salt & freshly ground pepper
• 1 cup reduced-sodium beef broth
• 1 12-ounce bottle bottle beer divided
• 1 tablespoon molasses
• 1 1/2 tablespoons grainy mustard
• 1 teaspoon cornstarch

Directions:

1. Preheat oven to 400°F.
2. Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Add the lamb chops and brown well on both sides, 2 to 3 minutes per side. Transfer the chops to a small ovenproof dish and roast until desired doneness, about 10 minutes for medium-rare.
4. Meanwhile, pour beef broth and 1 cup of the beer into the pan; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid has reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard.
5. Combine cornstarch and 2 tablespoons beer (the rest of the beer is for the cook) in a small bowl. Add to the sauce in the pan and whisk until slightly thickened. Season to taste with salt and pepper. Serve immediately.
6. Ireland’s biggest-selling export beer—Guinness Stout—is too dark for this sauce. Try an Irish lager, such as Harp.

Crown Roast of Lamb a la Pizzaola

Serves 9

7 tablespoons Bertolli Extra-Virgin Olive Oil


½ small spanish onion

½ # ground lamb

½ # ground beef

salt and pepper to taste

Ariosto seasoning to taste

2 cups chicken stock

1 teaspoon thyme leaves

½ cup instant polenta

3 tablespoons unsalted butter

2/3 cup grated Parmigiano-Reggiano

2/3 cup chopped Italian parsley

1 27-bone crown roast of lamb , tied by butcher

2 Idaho potatoes, each cut into 8 large wedges

2 tablespoons chopped rosemary

1 large red pepper, cut in half

1 large green peppper, cut in half

1 Vidalia onion, cut into quarters

9 whole cloves garlic

3 cloves garlic, finely chopped

1/3 cup red wine

2/3 cup chicken stock

1½ 13.5 ounce packages Bertolli Summer Crushed Tomato and Basil Pasta Sauce

2/3 cup cracked Sicilian olives

9 hot cherry peppers, halved
 
Directions:
 
Preheat oven to 375 degrees. In a medium saute pan heat 1 tablespoon olive oil over medium heat. Add the diced onion and saute until tender, about 5 minutes. Add ground beef and ground lamb to the onions and cook, stirring often to break up meat. When meat is cooked through, after about 6 minutes, drain fat.




Meanwhile, bring 2 cups chicken stock and thyme leaves up to a boil in a medium pot. Gradually whisk in polenta and cook, whisking constantly, for about 5 minutes. Whisk in butter and Parmigiano and season well with salt and pepper. Fold cooked ground meat and half of parsley into the polenta.



Next, heat a heavy cast iron skillet big enough to hold the lamb over high heat. Untie one of the strings holding the lamb together. Season lamb liberally with salt and pepper and place in skillet. Cook lamb, maneuvering to sear all surfaces until golden brown and fat begins to render. Remove from pan and re-tie using original holes made by butcher. Place lamb on a foil-lined baking sheet. Reserve fat. Spoon polenta mixture into the hole in center of the crown roast and scatter potatoes around the lamb on the baking sheet. Pour reserved lamb fat over potatoes and season with salt and pepper.



In a large bowl, gently toss red and green peppers, onions, and whole garlic cloves with 1/4 cup olive oil and the rosemary. Season vegetables with salt and pepper and spread out on a baking sheet. Put lamb and baking sheet of vegetables in oven. Roast lamb until desired doneness is achieved, about 35-40 minutes for medium. Remove from oven and allow to rest before serving. Continue to roast the vegetables for about 15 minutes more; they should be golden brown and tender.



Meanwhile heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped garlic and saute for about 1 minute. Add red wine and reduce by half. Add 2/3 cup chicken stock and reduce by half. Add Bertolli pasta sauce and bring back up to a simmer. Stir in olives, cherry peppers and remaining parsley and season if necessary. To serve, carefully transfer lamb roast to a large serving platter. Garnish lamb around the platter with the roasted vegetables. Spoon sauce over vegetables and serve.

Roasted Lamb with Fruit Stuffing

Ingredients:


o 1.75kg shoulder lamb, boned

o 2 long rosemary stalks (opt)

o Olive oil

o S & P

o Stuffing:

o 100g fresh white bread crumbs

o 2 tbs chopped fresh rosemary

o 10 dried, ready-to-ear apricots, 1/4

o 100g dried cranberries

o 8 spring onion, finely chopped

o 1 egg, beaten

Gravy:

o 700ml lamb stock

o 2 large glasses white wine

o 2 tbs cranberry sauce

o 1 heaped tbs cornflour mixed with 1 tbs water

Instructions:

1. Preheat oven 200 degree celcius

2. Mix stuffing ingredients, season with S & P

3. Place lamb on board bone side up, spead over the stuffing. Roll up the tie in 3 - 4 places with string to hold shape. For added flavour, skew a few rosemary stalks to meat

4. Place in tray and rub oil over lamb abd tray. Season well with S & P. Pour 150ml lamb stock into base of tray. Cook in oven 20 min before reducing 180 celcius and cook further 1hr 20 min. Basting occasionally with any juices. Once meat is cooked, remove and sit to warm

5. Bravy: drain excess fat from tray. Tray on med heat. Pour remaining lamb stick, white wine, cranbery sauce and boil 3 - 4 min. Stir in cornflour, season with S & P. Serve with mint sauce or veg

Pastitsio

Ingredients:




Coarse salt and ground pepper

1 pound penne, cooked and drained

2 pounds ground lamb

2 medium onions, diced

1/2 cup red wine

1 can (6 ounces) tomato paste

1/2 teaspoon ground cinnamon

6 tablespoons butter

1/2 cup all-purpose flour (spooned and leveled)

3 cups milk

1/8 teaspoon cayenne pepper (optional)

1/4 cup Parmesan cheese

Directions:


1. Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.

2. Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes. Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

3. Make Parmesan Cheese Sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.

4. Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes.

Remove from oven; let cool 15 minutes before serving.

Irish Lamb Stew

Serves 8

Prep time: 30 minutes
Total time: 2 hours 15 minutes
 
Ingredients:
 
½ cup all-purpose flour


Coarse salt and ground pepper

3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes

3 tablespoons canola oil

1 large onion, chopped

¾ teaspoon dried thyme

1-½ cups dark beer

1-½ pounds medium new potatoes, peeled and quartered

1 pound carrots, peeled and cut ½ inch thick diagonally

3 tablespoons chopped fresh parsley

Directions:

1. In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.

2. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.

3. Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

Per serving: 415 calories; 16.9 grams fat; 36.6 grams protein; 28 grams carbohydrates; 3.6 grams fiber

Note: Stew can be frozen for up to three months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.

Lamb Chop with Mint Sauce

Ingredients:


o 2 tsp white wine vinegar

o 2 tsp dijon mustard

o 1 tsp honey

o 2 tbs olive oil

o coarse salt and ground pepper

o 1/4 cup fresh mint leaves

o lamp chops

o 1 tbs butter

o 8 ounces mixed mushrooms

Instructions:

1. Mint sauce: vinegar, mustard, honey, oil and mint. S & P. Refrigerate 1 day

2. Med high 2 - 4 min. Cook lambs and cover loosely with alminium

3. Melt 1/2 butter med heat. Mushrooms, S & P 4 - 5 min and 2 tbs water 1 min

4. Remove from heat. Add 1/2 butter and salt and pepper