Gail South

​​Bobotie   Serves 8

In a small bowl, let the bread soak in 3T of the milk for 10 min. In a large skillet cook the onion in the butter over moderate heat, stirring, for 3 min; add the garlic and cook the mix, stirring, for 2 min. Add curry powder and cook the mix, stirring, 1 min. Add lemon juice, sugar, raisins, almonds, salt and pepper and cook, stirring 4 min. Remove skillet from heat, stir in meat (lamb is traditional) marmalade, and 1 of the eggs, beaten lightly, and combine the mix well. Transfer to well buttered 13 x 9 inch baking pan, pat into flat cake, and bake at 375 for 30 min. Pour off fat. In a small bowl, combine the remaining egg, beaten lightly, remaining 1 c milk, and the turmeric, pour the custard over the meat mix and bake at 325 for 10 min until custard is just set. Serve w rice and chutney.

Bread   2 slices white, torn up

Milk   1c + 3T

Onion   2 chopped

Butter   3T

Garlic   2 cloves, minced

Curry Powder   1.5T

Lemon Juice, Fresh   2T

Sugar   1T

Raisins   2T

Nuts, Almonds   3T ground

Salt/Pepper

Ground Lamb   2  lb

Marmalade   2T orange

Egg   2

Turmeric   1tsp

Nuts, Almonds, chopped  6 blanched

Apricots    0.25c dried, chopped (or use 1 GS apple and omit marmelade)

Ground Lamb Pulao

​​Check the rice and discard any debris. Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Place the rice in a bowl, cover with water by 1 inch, and soak for 30 minutes. As the rice soaks, cook the lamb: Place a medium saucepan with a heavy lid or a Dutch oven over medium heat. When the saucepan is hot, break the lamb into chunks, and cook until the fat renders, about 2 minutes. Drain most of the fat, leaving behind 1 to 2 tablespoons, and continue to cook the lamb until it browns, another 2 minutes. Add the ghee and heat over medium until it melts, 30 to 45 seconds. Add the garlic and ginger and sauté for 1 minute. Add the garam masala, chile powder, black pepper and 1 teaspoon salt and sauté until the spices are fragrant, 1 minute. Add 1 tablespoon lime juice and stir until the flavors come together, about 1 minute. 
Transfer the lamb mixture to a large bowl and keep warm. (To do so, you could transfer it to a 250-degree oven.) Clean the saucepan and wipe dry. Drain the soaked rice. Add to the same saucepan and cover with water by 1 inch. Stir in 1 tablespoon lime juice, the turmeric and the remaining 1 teaspoon salt. Bring to a boil over medium heat, then cover, and reduce heat to simmer until the rice absorbs all the water, about 10 minutes. (Do not stir the rice as it cooks, or the grains might break.) Remove the saucepan from heat, and let sit, uncovered, for 5 minutes. Stir the rice into the cooked lamb mixture, then drizzle with the remaining 1 tablespoon lime juice. Fold the scallions and mint into the rice, and serve immediately.

​2 cups basmati rice
1 ½ pounds ground lamb or beef
1 teaspoon ghee, unsalted butter or extra-virgin olive oil
4 garlic cloves, peeled and grated
2 tablespoons grated fresh ginger
1 ½ teaspoons garam masala
½ teaspoon red chile powder
½ teaspoon black pepper
2 teaspoons kosher salt
3 tablespoons lime juice
½ teaspoon ground turmeric
1 bunch scallions (about 6), trimmed and thinly sliced
¼ cup loosely packed fresh mint leaves

Lamb & Bean Skillet, Greek     Serves 4

Combine lamb, garlic salt and Italian seasoning; mix lightly but thoroughly. Pinch off 1.5-inch pieces of lamb mix tomake approximately 16 meatballs. Brown in large non-stick skillet over medium heat. Pour off drippings. Add beans,tomatoes and wine. Continue cooking over meduim for 15 min, stirring occasionally. Garnish w parsley and lemon peel.

Lamb   1 lb, ground

Garlic Salt   1tsp

Italian Seasoning   1tsp

Beans, Great Northern   1can (15 oz)

Tomato   2 medium, chopped

Wine, White   1c Greek

Parsley   1T

Lemon Zest   1tsp

Lamb Chops Provencale    Serves 4

Grill or pan broil chops to preferred doneness . Sprinkle tomatoes w sugar and set aside. Melt 2T butter over medium inlarge skillet. Add shallots and just heat through. Add wine and cook, stirring, until slightly reduced. Add tomatoes andgently cook and turn until heated through (do not allow them to lose shape). Add remaining butter, garlic and parsley.Gently shake and tilt pan over heat to mix ingredients and soften butter. Season sauce with salt and pepper. Pour over

Lamb   4 servings lean chops

Tomato   4 peeled, cut into sixths and seeded

Sugar   0.5tsp

Butter   6T

Shallot   0.33c minced

Wine, White   0.5c

Garlic   3 cloves, mashed

Parsley   0.25c minced

Salt/Pepper

Lamb Chops, Herb Crusted   Serves 6

Season lamp w s&p. Heat oil in skillet and quickly sear both sides. Set aside to cool. Mix chopped herbs w breadcrumbs. Brush chops w mustard and coat w crumb mix. Bake at 350 7-10 min

Vegetable Oil   0.25c

Lamb   1 Frenched rack

Mustard   0.25c dijon

Bread crumbs   0.5c

Parsley   1T fresh chopped

Rosemary   1T fresh chopped

Sage   1 T fresh chopped

Thyme   1 tsp dried

Lamb Chops, Roasted    serves 4

Preheat oven to 425. Make marinade: in a medium bowl, whisk together garlic, honey, coriander, chili flakes, soy sauce, lime juice, fish sauce and 2 T olive oil. Toss chops with marinade, massaging into meat. Arrange chops evenly across a large sheet pan and marinate at room temp at least 10 min. Roast chops until they start to brown, 5 min, then flip and continue roasting until medium-rare, about 6 min more. Remove and let meat rest at least 3 min. Serve.

Garlic     4 cloves, minced

Honey     2 T

Coriander     1 tsp ground

Soy Sauce     2 T

Lime juice     4 tsp fresh

Fish Sauce     2 tsp

Olive Oil 2 T

Lamb chops     12 loin, 1 1/2" thick

Lamb Curry (Kuzhambu)   Serves 6

Brown onions in oil. Add raisins, coconut & almonds. Remove for garnish. Add poppy seeds, coriander, cinnamon,fennel, cloves, turmeric, ginger, garlic, mint, cumin, chili and paprika. Add lamb and brown. Add thin coconut milk (oruse yogurt). Simmer, covered, .5 hour (watch liquid). Stir in tomato juice & thick coconut milk. Simmer, uncovered 15min. Add parsley, cardamom, anise and lemon juice. Serve w garnishes and rice.

Olive Oil   2T

Onion   2sliced

Raisins   0.25c

Coriander   2tsp

Cinnamon   1tsp

Fenne   l0.5tsp

Cloves   4

Turmeric   0.75tsp

Cardamom   1t sp ground

Ginger   1tsp

Garlic   3 cloves, minced

Mint   0.5tsp

Cumin1   tsp

Chili Powder    dash

Paprika   1tsp

Lamb   2 lb cubed

Coconut   0.5c

Coconut Milk   1c thick & 1 c thin

Tomato Juice   0.5c

Anise   1 tsp ground

Poppy Seeds   1T Parsley   0.25c chopped

Lemon Juice, Fresh   0.25c

Lamb Roast Middle East   Serves 6

Trim all but a thin layer of fat from lamb. Place, trimmed side up, on rack in shallow roasting pan. Chop onions, whole lemon and mint leaves until very fine; blend w 1 tsp of the salt and pepper. Press all but 1/4 c of mix onto surface ofmeat. Place pan on rack in oven; pour 3 c boiling water into pan. Roast at 425 for 15 min; reduce heat to 325 and roast1 hour 45 min, basting several time w water in pan (for rare lamb--30 min longer for medium). Remove roast from panto heated serving platter and sprinkle w reserved green onion mix. Keep in warm place while making gravy. Strain liquid in pan into 4-cup measure; allow to stand 5 min. Skim off all fat. Return liquid to pan; heat to boiling. Combine flour w.5 c cold water to make a smooth paste. Stir into bubbling liquid. Cook, stirring constantly, until mixture thickens andbubbles 3 minutes. Season w remaining .5 tsp salt and serve in heated gravy boat. Garnish platter w lemon wedges

Lamb   5 lb leg

Onions, Green   1 bunch

Mint   1 small bunch, fresh

Salt   1.5tsp

Pepper   0.25tsp

Water   3c boiling

Flour   4T

Lamb Roast, Southwestern    Serves 8

Place lamb in deep glass or enamel pan. Combine remaining ingredients and pour over meat. Refrigerate 24 hours,turning occasionally. Drain meat. Place on rack in open roasting pan. Roast at 450 for 15 min. Reduce temp to 350,pour marinade over meat and continue to roast 2.5 hours or until done to your preference. Baste frequently. If juicescook down, add a few T boiling water. Skim off fat and serve juices w meat

Lamb   6lb leg, boned, rolled and tied

Wine, Red   1c

Orange Juice   0.5c

Chili Sauce   0.25c

Water   0.25c

Onion   1 minced

Olive Oil   2T

Chili Powder   1T

Brown Sugar   1T

Cumin   1T crushed

Oregano   0.75tsp

Salt/Pepper

Lamb, Greek Peasant Baked    Serves 4

Place lamb in 2 qt casserole. Arrange cheese over meat. Cover w tomatoes. Sprinkle w oil, salt and pepper. Bake,uncovered at 350 for 1.5 hours or until meat is tender, basting occasionally.

Lamb   2 lb cubed

Cheese, Feta   1lb

Tomato   1 peeled, sliced

Olive Oil   2T

Lamb, Grilled Patties w White Bean Relish    Serves 6

In mixing bowl, combine lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mixwell. Form into 12 small patties. In saute pan, over med. Heat, render the bacon until crispy, about 6-8 min. Using aslotted spoon, remove and drain on paper towels, reserving 2 T fat. In bowl, combine bacon, red onions, tomatoes,garlic, lemon juice, white beans, mint and reserved fat. Mix well. Season w s&p. Set aside. Heat olive oil in largeskillet over med-hi heat. Add patties and pan fry for 4 min on each side. To serve, spoon relish in center of 6 servingplates. Place 2 lamb patties on top of relish. Spoon some of veal reduction over patties. Garnish w parsley.

Lamb   1.5lb ground

Shallot   2T minced

Garlic   2T minced

Mint   2T chopped

Creole Seasoning    2 tsp

Cumin   2 tsp

Chili Powder   1tsp

Egg   1

Olive Oil   3T

Bacon   4 oz, chopped

Onion   0.5c red diced

Tomato   0.5c chopped, seeded

Garlic   1tsp

Lemon   1 juiced

Beans, Navy   1c cooked

Mint   2T chiffonade

Stock   1c veal reduction

Parsley

​Lamb Meatballs with Lemon-Cumin Yogurt

​Heat the oven to 375°F and arrange a rack in the middle. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet. Bake until meatballs are no longer pink in the middle, about 15 minutes. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

​For the meatballs:
1 pound ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
For the yogurt:
7 ounces whole-milk Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of 1 medium lemon, minced

​Lamb and Quinoa Tabouleh with Tangy Pomegranate Molasses Dressing

​In a large bowl mix all salad ingredients together.
To make the dressing, mix all the dressing ingredients in a small jar, shake well, then taste. Add more honey or salt if desired.
Dress salad with the dressing after the salad is plated.
Note: To cook the quinoa, rinse 1 cup in a sieve under a cold running water. Place into a saucepan and add 2 cups water, 1/2 tsp salt and 2 tsp olive oil. Bring to a boil and cook over a medium heat for 10-15 minutes. Once water is reducing, reduce the heat to low and cover the pan with a lid. Cook till all liquid is absorbed, another 5-10 minutes. Cool quinoa prior adding to salad. To cool evenly, spread on a large plate and fluff it up with a fork.

​2 cups sliced leftover roast lamb shoulder
2 cups cooked quinoa (see notes at the end)
1 cup halved cherry tomatoes
1 avocado peeled, seed removed, diced
1 lebanese cucumber, diced
1/2 red onion, thinly sliced
1/2 cup chopped flat leaf parsley
1/2 cup mint leaves
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1 tsp toasted cumin seeds

Dressing
1 lemon juice (3-4 tbsp)
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1/2 tbsp honey
Pinch of salt or to taste

Lamb, Swedish  

Preheat oven to 425. Rub salt and pepper into the lamb and place the meat on rack in roasting pan surrounded w onionsand carrots. Roast 30 min, then skim off fat. Reduce temp to 350 and add broth, coffee, cream and sugar. Continueroasting, basting frequently, forty min to 1 hour. Transfer lamb to warm platter and force the gravy through a sieve

Lamb   5lb leg 

Onion   3 sliced

Carrots

Stock   1c hot beef

Coffee   1.5c hot strong

Heavy Cream   0.5c

Moussaka   Serves 6

Peel 1 eggplant and slice 1/4" thick. Saute in olive oil. Reserve. Halve 3 unpeeled eggplants lengthwise. Saute slowly,cut side down. Remove pulp w/o breaking skin. Chop pulp w lamb. Add onion, mushrooms, garlic, parsley, thyme,stock, tomato paste, salt and pepper. Add 2 beaten eggs. Line oiled 2 qt mold w eggplant skins. Leave enough to foldover. Blend flour in 2 T butter over low heat. Cook 1 min, stirring. Add sour cream or yogurt, salt and nutmeg. Boil,stirring 1 min. Cool slightly. Sitr in ricotta and 3 beaten egs. Fill mold w layers of meat, cheese and eggplant slices. Fold ends of skin over. Place in pan of hot water. Bake 1-1.5 hours at 375. Cool 10 min. Unmold and serve w rich bechamel sauce

Eggplant   4

Lamb    1 lb ground cooked

Onion   0.5c chopped cooked

Mushrooms   0.5lb chopped cooked

Garlic   1 clove crushed

Parsley   0.25c chopped

Thyme   0.25tsp

Stock  4-6 cups

Tomato Paste   1T

Salt

Pepper

Egg   5 beaten

Flour   0.25c

Butter   2T

Sour Cream   2c

Nutmeg   1 dash

Cheese, Ricotta   1c

Lamb Shanks, Rosemary    Serves 2

Scatter shanks w rosemary. Heat oil and brown shanks on all sides. Remove from pan. Add onion to pan. Cook w zest UNTIL THE ONION IS BROWN AND CRISPY. Add wine, beef stock and orange juice w s & p, and bring to simmer. Put onion mix in heavy lidded roasting pan and add shanks. Place in 375 oven one hour and fifteen minutes. Serve over garlicky mashed potatoes or cauliflower. 

Lamb   2 shanks

Rosemary   2T finely chopped

Onion   2 large, very finely sliced

Orange Zest   from 1 orange

Orange Juice   from 1 orange

Wine, Red   0.25 c

Olive Oil   3 T

Stock   1 c beef

Moroccan Meatloaf
Heat oven to 350. Heat olive oil in large pan over medium., then add the onions. Cook, stirring occasionally, for 5 min. Add garlic and stir for another minute or two. Add celery, carrots and ginger and cook for about 5 min, adding more olive oil as needed to make sure ingredients are well coated and softening. Add the spices and salt, stirring well. Add tomato paste and cook for another 5 min, stirring well and scraping the bottom of the pan. Once mix is cooked, remove pan from heat and let cool for about 5 min. Meanwhile, combine in large bowl the fresh herbs and the eggs and bread crumbs. Add ground lamb and the cooked mix. Mix well with clean hands until well blended. Place mix in 9 x 5 loaf pan and cover w foil. Create a water bath by placing the loaf pan into a larger baking pan and filling halfway up w water. Put meatloaf pan in water into the oven and bake until internal temp reaches 140 degrees. Remove pans from oven, lift loaf pan out and let cool for at least 5 min, discarding excess grease if necessary. For sauce, mix yogurt, lemon juice and pine nuts together and serve on the side.
Olive Oil     2+ T

Onion     1 med. diced (1 c)

Garlic Cloves     12 minced
Celery     1/2 c minced
Ginger Root    1/3 c peeled and minced
Cumin     2 T ground
Smoked Paprika     2 T
Coriander     1 T ground
Cinnamon     1 T ground
Salt     1 tsp
Tomato Paste     7 T
Cilantro     1/2 c chopped fresh
Mint     1/2 c chopped fresh
Parsley     1/2 c chopped fresh
Eggs     2 lightly beaten
Whole wheat bread crumbs      1 c
Ground lamb     2 lb
For Sauce:
Pine nuts     1/2 c toasted in 350 oven til golden (5-7 min) chopped
Yogurt     1 c plain Greek 
Lemon Juice     3 T fresh

Pastitsio     Serves 8

Heat a large soup kettle over med-hi. Add ground meat. Cook until it loses its raw color and the meat starts to sizzle. Add 4 of the garlic cloves, cinnamon, oregano, pepper flakes and s&p. Cook until fragrant and spices are well incorporated, 1-2 min. Add tomatoes, sauce and enough wine for a sauce that is neither too gloppy not too thin. Bring to a boil, reduce heat to med-lo and continue to simmer, partially covered, until sauce is thick and rickly flavored, about 20 min. Meanwhile, bring a generous 2 qts of water and 1 T salt to boil in large pot. Add penne; stirring frequently at first to prevent sticking and, cook until just tender. Drain and return to pot, stirring in a generous c of the meat sauce. Meanwhile, microwave milk and broth in a 2-qt Pyrex measuring cup covered with a small plate until steamy ot, 8-10 min. Heat butter and remaining 2 cloves of garlic in a large saucepan until garlic is fragrant and golden; whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 c of cheese and season to taste. Adding them one at a time, vigorously whisk in eggs. Remove from heat and if not using right away, place plastic wrap directly over the surface to prevent a skin from forming. Adjust oven rack to middle position and heat oven to 425. Spread half of the pasta over a 9x13 pan, top w meat sauce, 1/2 c of cheese, another layer of pasta, white sauce and remaining 1/2 c of cheese. Cover pan w foil; bake until very hot, about 30 min. Leaving pan in place, remove foil and turn oven to broil. Watching carefully, broil until top is spotty brown, 3-5 min. Remove from oven and let stand to set, 10 - 15 min. Cut into portions and serve. 

Lamb  2 lb ground

Garlic   6 cloves, minced

Cinnamon   4T

Oregano   2 tsp dried

Pepper Flakes, Red   0.5tsp

Tomato   28 oz  crushed or ground

Tomato Sauce   8oz

Pasta   1 lb penne

Milk, Evaporated   12oz

Stock   1.5c vegetable

Butter   3 TFlour   0.33c

Cheese, Parmesan   1.5c

Nutmeg   0.25tsp

Egg   2

Moroccan Shakshuka

Make the sauce: over an open flame or under the broiler, roast pepper until skin is black and blistered. Transfer to heatproof bowl and cover with plate for 15 min. Uncover and rub the skin off, then finely chop the pepper. In 12-in cast iron skillet, heat oil over med-hi heat. Stir in onion and cook until starting to brown, 7-12 min. Stir in garlic and roasted red pepper and saute for another 2 min. Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 c water and bring to a simmer. Simmer over med-lo heat until mix is reduced by 1/3, 40 min to an hour.

Make the kefta: drizzle olive oil over on a rimmed baking sheet and turn on broiler. In a large bowl, mix all ingredients just to combine, then scoop out 1.5" balls, transferring them to baking sheet. Flatten slightly, then broil without turning until well browned, 3-5 min. When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges, leaving room for the egg yolks in the middle. Simmer until kefta are cooked through and sauce has reduced a little, 10-15 min. Slip yolks into the center of the pan, cover and heat gently until yolks are warmed through, 2-4 min. Serve immediately, garnished w cilantro.

Sauce:
     Red bell pepper     1 large
     EVOO    2 T
     Red onion     1.5 c finely diced
​     Gsrlic     2 T minced
     Tomatoes     6 c canned, preferably San Marzano
     Carrot juice     1 c
     Thyme     1 T chopped fresh
     Paprika     3/4 tsp
     Cumin     1/2 tsp
     White pepper     1/4 tsp
     Cayenne     pinch
     Preserved lemon     2.5 T minced
     Parsley     1 T chopped
     Cilantro     1 T chopped, plus more for garnish
     Egg yolks     6 large at room temp

Kefta:
     EVOO for brushing
     Salt     1.5 tsp
     Paprike     2 tsp
     Cumin     2 tsp
     White Pepper     1/2 tsp
     Cayenne     1/8 tsp
     Red onion     1/4 c finely diced
     Parsley     1 T minced
     Cilantro     1 T finely minced
     Garlic     1 tsp minced
     Lamb     1 lb ground
​     Egg     1 large beaten

Tagine

In a large bowl, combine lamb and 2 tsp salt. Let sit at room temp at least 1 hour or overnight in frig. In small pot, bring stock to boil. Remove from heat, add apricots, and let sit at least 15 min. Heat oven to 325. In dutch oven w tight fitting lid, warm 2 T oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece. Cook until well browned on all sides, about 10 min. Transfer pieces to plate as they are browned. Drain fat, if necessary, leaving just enough to coat the bottom of pot. Add tomato paste, ginger, 1 cinnamon stick, and the spices and cook until fragrant, abut 2 min. Add lamb and any juices, the apricots and stock, and half the cilantro. Cover pot w foil and then its lid, and cook in oven for 2.5 to 3 hours or until lamb is tender, turning occasionally. Meanwhile, in small skillet, hat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 tsp salt and cook until golden brown, 5-7 min. Discard cinnamon stick. To serve, transfer lamb and juices to a platter. Top w toasted almonds and any butter left in pan., scallions, parsley and remaining cilantro. Sprinkle w fresh lemon juice.

Lamb     3 lb bone-in lamb stew meaat or neck, cut into small pieces
Kosher salt     
Stock     1 3/4 lamb or chicken
Apricots     1 c dried (5 oaz)
EVOO     2 T
Onions     2 lg. thinly sliced
Tomato paste     1 tsp
Ginger     1/2 tsp grated fresh
Cinnamon sticks     2
Saffron     lg pinch
Ginger     1/2 tsp ground
Turmeric     3/4 tsp ground
Pepper     3/4 tsp ground
Cinnamon     1/4 tsp ground
Nutmeg     pinch grated
Cilantro     1/3 c chopped
Butter     1 T unsalted
Almonds     1/2 c slivered
Scallions     2 finely chopped
Parsley     2 T chopped

Fresh lemon juice

​