My Recipe Box - Lamb Shanks in STOUT

February 2011 UPDATED January 2023 (added slow cooker instructions)

I renamed it to in STOUT.

Another favourite recipe from LCBO. 

Ingredients: 4 Servings Size

4 (12 ounce) lamb shanks, frenched

kosher salt

black pepper, freshly ground

3 tablespoons vegetable oil

8 medium onions, sliced

1 large carrot, peeled and diced

1 stalk celery, diced

4 large rosemary sprigs

Tomato paste

1 cup beef stock  

330 ml beer, One bottle Guinness - we use a gluten free stout such as Glutenberg

1/3 cup brown sugar, well packed measure

1 1/2 teaspoons dry mustard

4 garlic cloves, halved

1 orange



OVEN METHOD

Prep Time: 30 mins
Total Time: 3 1/2 hrs

1 Preheat Oven 300F (150C).

2 Pat the lamb shanks dry and season with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the lamb shanks on all sides. Transfer shanks to a plate. Add onions to the pan, stirring well to coat in the fat, then cover and cook for 10 minutes, or until soft, stirring 2 or 3 times while scraping the bottom of the pan each time. SLOW COOKER - use brown function.

3 Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Add the stock. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the tomato paste, sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy. SLOW COOKER roast function for 10 minutes. Then SLOW COOK LOW 6 hours.

4 Meanwhile, remove 4 large strips of zest from the orange with a vegetable peeler and squeeze 1/4 cup (50 mL) juice from the orange. Add the zest and juice to the pan. Continue to cook until the liquid just glazes the onions. Remove from the heat and let it cool. You will have 3 to 4 cups (750 mL to 1 L) onion mixture. 

5 Bake for 3 hours.

SLOW COOKER METHOD

My slow cooker has brown/roast functions so I follow the same instructions as above for steps 2 and 3.

I then set the slow cooker to LOW for 6 hours.

I should have turned the plate for the photo!

My Recipe Box - Doner Kebabs

 I've made this several times (April and July 2021) now and we are always blown away at how much it resembles Greek gyros. We used to live in Greektown and would often pick these up but it is so great to be able to make our own.

I'll aim for a better photo.

I've used both beef and lamb. I use a pound of meat for the two of us which gives us leftovers for lunch. I sue my 8 X 8 pan and make two skewers.

The spice measurements are suggestions, I tend to be a bit more heavy handed.

Recipe adapted from Recipe Tin Eats.

INGREDIENTS

Serves 8

1 kg / 2 lb lamb or beef ground meat, preferably 15% fat Lamb is better
200g / 7oz streaky bacon , roughly diced 
1 onion , diced (brown, yellow, white)
2 clove garlic , roughly chopped
1 tbsp vegetable oil or olive oil (for frying)

SEASONING SPICES
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
3 tsp salt , kosher/cooking salt 
1 tsp black pepper

PUTTING YOUR DONER KEBABS TOGETHER
8 flatbreads or pitas 
1 iceberg lettuce, finely shredded
Tomatoes, halved and sliced
Red onion, finely sliced
Tzatziki we buy ours at St. Lawrence Market
More Sauce options: chilli sauce/Sriracha (I use this), hot sauce, BBQ, sweet chilli, tomato sauce/ketchup

MARINATE MEAT
Mix beef or lamb with the spices - mix well using your hands.
Cover and refrigerate 2 hours minimum, or up to 24 hours.

PREPARATION
Preheat oven to 170°C/ 325°F (150°C fan).
Line baking pan with foil.
Check to ensure skewers are long enough to prop on the sides of the pan. 

PUREE MEAT
Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste ~30 sec on high, scraping down sides as you go.
Add meat and blitz on low until it becomes a paste, scraping down sides (~1 min for powerful food processors, 2 min for less powerful). 

SHAPE DONER KEBAB MEAT
Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. 
Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
Thread skewers through the log.
Place log elevated in pan by propping skewers on the edge of the pan. 

COOKING:
Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. 
Remove foil from log but leave skewers in place.
Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
Bake for 10 to 15 minutes, rotating once, until browned all over.

SHAVING / PAN FRYING (KEBAB SHOP STYLE!):
Remove skewers then stand the meat upright.
Shave meat thinly - carve as much as you intend to use.
Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). I have skipped this step if we are eating them immediately and this step is perfect for reheating the meat.

DONER KEBABS
Smear tzatziki on warmed pitas. Top with lettuce, tomato, and onion.
Add Doner Kebab Meat. Drizzle with sauce(s) of choice.
Roll up tightly, wrap in foil if desired (to hold together). 

My Recipe Box - Lemon Lamb Chops

Image source

We love to serve our lamb with tzatziki on top along with Greek potatoes.

ingredients
3 large shallots, minced I used regular onions
6 tablespoons chopped fresh rosemary
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar I used honey
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish) optional

preparation


Whisk all the ingredients in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Prepare barbecue or grill (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

My Recipe Box - Shoulder Lamb Chops

Made these last night and they were delicious with a dollop of tzatziki. 





Pan-Grilled Lamb Shoulder Chops
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
Total Time:
3 hr 26 min
Prep:
3 hr
Inactive:
1 min
Cook:
25 min

Yield:4 servings
Level:Easy
Ingredients

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops


Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.

Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.

Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.

Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

Cook's note: This is the perfect workday-week recipe. In the morning before work, shake the lemony marinade and lamb chops in a plastic bag, and then store it in the refrigerator for the day. When you come home, you'll have ready-to-grill lamb chops waiting for you.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pan-grilled-lamb-shoulder-chops-recipe.print.html?oc=linkback

Friday Finds - Recipes

Spanish stewed chicken thighs from Rachael Ray's show this week.

Image and recipe source


Roasted Beet Salad with Chevre and Hazelnuts another good winter salad.
Image and recipe source

Lamb shreds with deep fried rice sounds good and enjoy the fact that she said it was one of her best meals while in Xian China in the Muslim district as we really enjoyed looking at all the food there.

Chicken pepper fry

Recipe and image source

Friday Finds - Recipes To Try

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys.  Be sure to leave a link back here to Finding Joy in my Kitchen.

Shrimp dumplings from Appetite For China



Creamy cauliflower soup from simply Cooked.



Mexican skillet cornbread for my DH as he loves it so I found a recipe at One Perfect Bite.


Easy pan fried pork with mustard sauce from Kalyn's Kitchen.


Smoky Manhattan style clam chowder from Food and Thrift. I am always promising myself to make clam chowder.


Lamb curry from The English Kitchen. I love lamb, I love curry and when in England I especially love curry!!

My Recipe Box - Sunday Dinner Lamb

Sunday's dinner was roast leg of lamb using this recipe as a guideline. I served it with tiny new red and white potatoes, simply boiled with butter. Vegetable was broccoli sauted with onions and garlic.
The lamb was absolutely delicious. OOPS sorry, forgot to get a picture of it cooked!!

The rest was made into curry 2 full batches for 4 dinners and a lunch or two.

Recipes to Try

Orange ginger flank steak

From More than Burnt Toast lamb kofta appetizer with tzatziki.

Crockpot scalloped potatoes and ham

Spinach squares

Cracker barrel chocolate pecan pie anyone who knows me knows I am a HUGE Cracker Barrel fan.
If you like Olive Garden recipes then  The Copykat is for you.

Recipes to Try

Simple tortellini spinach soup

Blueberry-cheesecake-cupcakes

Mini-white-chocolate-raspberry cheesecake

Chocolate Ricotta Muffins

Clams-in-white-wine

Crusted tuna with ginger sauce


Spiced-lamb-burgers-with-caramelized onions and halloumi cheese


Five-spice-beef-with-bok-choy

Recipes to Try

Cheesecake pops from women Who Do It All look delicious, would be such fun for a dinner party.

Chocolate raspberry marble pound cake from Susi's Kochen and Backen Adventures which I found by way of Brenda's Canadian Kitchen.


http://www.bfeedme.com/orange-and-rum-chocolate-truffles/ the curried lamb below is also from bfeedme.

Rum pound cake this looks deadly delightful!

Grilled curried lamb

Teriyaki Orange Lamb Chops

Another cut out recipe that we love from June 2001 Canadian Living magazine.

Ingredients


 1/3cup  (75 mL) teriyaki sauce - see recipe below or use a bottled version

2tbsp (25 mL) thawed orange juice

 1tbsp (15 mL) minced gingerroot

 2tsp  (10 mL) grated orange rind

2 garlic cloves, minced

 1/4tsp tsp(1 mL) (1 mL) salt

1pinch pepper

12 lamb loin chops, 3/4 inch thick (2 lb/1 kg total)

2green oniongreen onions, sliced

Preparation:

In large bowl, combine Teriyaki Sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper. Add lamb, turning to coat. Cover and marinate in refrigerator for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)



Reserving marinade, place chops on greased grill over medium-high heat; brush with marinade. Close lid and cook for 3 to 5 minutes per side for medium-rare or until desired doneness. Serve sprinkled with green onions.


Teriyaki Sauce
Ingredients


 3/4cup (175 mL) chicken stock or vegetable stock

1/2  cup(125 mL) (125 mL) soy sauce

1/3 cup(75 mL) (75 mL) mirin, (Japanese sweet rice wine)

2 tbsp(25 mL) (25 mL) granulated sugar

3 slices ginger root

2 tbsp (25 mL) cold water

1 tbsp (15 mL) cornstarch

Preparation:

In saucepan, stir stock, soy sauce, mirin, sugar and gingerroot. Bring to boil. Reduce heat; simmer for 20 minutes or until reduced by about half. Whisk water with cornstarch; add to pan and cook, stirring, for about 2 minutes or until thick enough to coat back of spoon. Discard ginger. Let cool.

My Recipe Box - Cumin Lamb, Sweet Pepper & Onion Kebabs

While sorting through recipes which I had cut out of the LCBO Food and Drink magazine, I found this one.
This magazine is beautiful, the photography is amazing and the recipes are excellent.

Ingredients:Serves: 4,


Yield:

4 4 4Servings Size

kebabs

Update



kebabs

3/4 lb boneless lamb

1/2 cup lemon juice

4 tablespoons olive oil

4 tablespoons fresh ginger, finely minced

4 garlic cloves, finely minced

4 teaspoons cumin

4 teaspoons liquid honey

1 large yellow sweet pepper

1 small red onion

salt and pepper, to taste

Change Measurements: US
Metric



Directions:

Prep Time: 4 hrs



Total Time: 4 1/4 hrs

1 Soak skewers (for 1 hour or more).

2 Cut lamb into bite size pieces. In a large bowl whisk 1/4 cup lemon juice, 2 tablespoons oil, 2 tablespoons ginger, 2 cloves minced garlic, 2 teaspoons cumin, 2 teaspoons honey. Add lamb, stir to coat, cover and chill 4 hours or overnight; stir once.

3 Oil grill and preheat BBQ to med-high. Slice pepper and onion into chunks and thread onto skewers with lamb (alternating ingredients). Sprinkle with salt & pepper.

4 In a small bowl, whisk leftover marinade ingredients and set aside for basting. Grill kebabs 7-10 minutes, turning occasionally.

5 Serve with pita, greek salad and tzatziki -- Yummmm!

Saturday's Dinner

DH had bought a gorgeous rack of lamb from our local butcher's. Did some recipe Googling and selected this one. We served it with baked potato and oven roasted mushrooms, green peppers and onions sprinkled with balsamic vinegar. Normally I would do the vegetables in a pan but these were so much better in the oven.

Roasted Rack of Lamb

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 4

"A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness."
Ingredients:


1/2 cup fresh bread crumbs - I used homemade

2 tablespoons minced garlic

2 tablespoons chopped fresh rosemary

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon Dijon mustard



Directions:

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Recipes - Greek Pies

Had a friend over for dinner who is a vegetarian so I made Spanakopita using the recipe I found a while ago over at Kevin's blog. I've made it several times and it is always a hit.

We also decided to make another of my favourites. I have no idea where I got this recipe but it is so good.
Pies were served with a Greek salad and it MUST be served with tzatziki from Sun Valley! - the best ever! UPDATE  Sun Valley on Danforth is no more.

I can't find my photo so I "borrowed" this one.

GREEK MEAT PIE - Kreatopita


1 lb. ground beef chuck, lean

1 lb. ground lamb, lean

2 tablespoons olive oil

2 onions, chopped

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon oregano, crushed

1 cup tomato sauce

pinch of cinnamon

2 eggs, lightly beaten

1 cup freshly grated Parmesan cheese

1/2 cup butter, melted

12 sheets Phyllo pastry

In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.

In a small bowl, beat eggs and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.

Butter a 9x13 inch baking pan. Arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.

Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.

Bake in a preheated 350°F oven until pastry is golden crisp.

May be served hot or cold.

My Recipe Box - Shepherd's Pie

I found this recipe several years ago and it has become a steadfast addition to our menus.

1/4 cup unsalted butter


1 lb chopped lamb shoulder or lamb fillet - I use ground lamb

1 cup chopped yellow onion

2 carrots, chopped

1 1/2 teaspoons salt

1 teaspoon ground black pepper

4 ounces button mushrooms, wiped clean and sliced - I don't add as hubby hates them

1 bay leaf

2 tablespoons all-purpose flour

1 tablespoon tomato paste

1 1/4 cups lamb stock or beef stock - I use home made lamb stock

1 teaspoon Worcestershire sauce

1 lb potato

1/8 teaspoon ground nutmeg

1/2 cup heavy cream - I don't add

1/2 cup white cheddar cheese, grated - or yellow cheddar

Directions

1Lightly grease a 6-cup baking dish and set aside.

2Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.

3Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.

4Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.

5Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.

6Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.

7Preheat the oven to 400 degrees F.

8Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.

9Drain in a colander and return to the pot.

10Over low heat, mash the potatoes with a potato masher.

11Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.

12Add the heavy cream and mix well. Remove from the heat.

13Remove the pot with the meat from the heat. Remove the bay leaf.

14Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.

15Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.

16Remove from the oven and serve immediately

Recipes to Try - Lamb

New items will be added to the top of the post.
http://brokeassgourmet.com/articles/spinach-lamb-meatballs?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BrokeAssGourmet+%28Broke+Ass+Gourmet+Full+Rss+Feed%29&utm_content=Google+Reader

Lamb Kofta Curry

Kofta burgers


Gingered Lamb

Mini-lamb-feta-burgers-with-lemon-dill-sauce

Lancashire hotpot

Karachi lamb spinach karahi