HungryRecipes.com

4 Lamb, shanks

3 Garlic, cloves, slivered

Salt (to taste) Pepper (to taste) 2 md Onions, sliced

3/4 c Oil, olive, extra virgin

1/2 ts Oregano, dried

1 pn Cinnamon (opt)

3/4 c Wine, white, dry

2 c Stock, chicken **

1 lb Tomatoes, italian, plum,

– seeded, coarsely chopped — OR 2 c Tomatoes, italian, plum,

– canned, with liquid, — coarsely crushed 1 c Orzo (rice shaped pasta)

1/2 c Cheese, kefalotiri, freshly

– grated OR 1/2 c Cheese, Parmesan, grated

** See other recipe for Chicken Stock. Preheat oven to 400 F. Using a sharp paring knife, remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks. Insert garlic slivers into shanks, either by finding natural divisions in the meat or by cutting small incisions. Salt and pepper generously. Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes. Remove the pan from the oven and sprinkle the lamb with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank. Pour the white wine around the meat and return the pan to the oven. Roast for an additional 45 minutes. Remove lamb shanks from the pan and set aside. Add chicken stock to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock. Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes). Remove from the oven, cover pan tightly with aluminum foil, and let stand about 5 minutes. Serve hot with grated cheese. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

2 Lamb, (racks – about 2

– pounds each), Frenched, — (reserve blade bones and — trimmings for Stock) 2 tb Thyme, fresh, chopped OR

1 1/2 ts Thyme, dried

1 tb Oil, vegetable

1 md Onion, coarsely chopped

1 ea Carrot, coarsely chopped

1 ea Celery, stalk, coarsely

– chopped 2 ts Rosemary, fresh, chopped

– OR 1/2 ts Rosemary, dried

1 c Wine, white, dry

2 c Stock, lamb ** OR

2 c Stock, veal **

Watercress, sprigs — (garnish) — – — ** See recipes for Lamb Stock and Veal Stock. Preheat the oven to 450 F. Trim the lamb, leaving about 1/4 inch of fat, and score the fat in a crisscross pattern. Wrap any exposed bone ends with aluminum foil. Season both sides with salt and pepper and rub in half of the thyme. Heat the vegetable oil in a large heavy oven-proof skillet over medium-high heat. Add lamb, fat side down. Saute, shaking pan occasionally to avoid the meat from sticking, until lightly golden (about 2 minutes.) Turn the lamb and lightly brown the other side. Turn again, fat side down. Place the skillet in the oven and lower heat to 400 F. Roast for 10 minutes. Remove the racks and set aside. Pour off any excess fat.

Add the onion, carrot, celery and remaining thyme and rosemary to the skillet and return racks to the pan fat side up. Roast 12 to 15 minutes longer for medium rare, then transfer racks to a work surface and place the skillet over medium-high heat. Add white wine to the skillet and reduce slightly, scraping up any browned bits in the pan. Add the stock and cook until very lightly thickened (about 15 minutes.) Carve lamb into individual chops and arrange on heated serving plates. Strain stock mixture; degrease and season to taste with salt and pepper. Pour the sauce over the lamb and garnish with watercress sprigs. Serve immediately. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

2 ea Lamb, racks

1 md Onion, chopped

1 md Carrot, chopped

2 tb Parsley

2 md Garlic, cloves, chopped

2 ea Rosemary, sprigs OR

1/2 ts Rosemary, dry

1/4 c Wine, white

1/2 c Oil, olive

Pepper ———————————LAMB STOCK——————————— Bones, lamb 3 tb Oil, olive

1 md Carrot, chopped

2 md Shallots, minced

1 ea Celery, stalk, chopped

1 tb Parsley, minced

4 md Tomatoes, peeled, seeded

– chopped 1/2 c Wine, white

1/2 c Stock, veal

———————————-ASSEMBLY———————————- 12 ea Lamb, medallions, cut

– from marinated meat Marinade ——————————-SAUTEED GARLIC——————————- 20 ea Garlic, cloves

Water, boiling, salted 2 tb Butter

Lamb: ===== Bone lamb, reserving bones. Put the meat into a bowl with the remaining ingredients and marinate for several hours. Stock: ====== Brown the lamb bones in the oil and add the rest of the ingredients. Bring to a boil and reduce the heat to simmer for 30 minutes. Assembly: ========= Strain the marinade into a skillet and reduce slightly. Add the medallions and cook to medium rare, about 10 minutes. Strain the stock from above into the pan and cook until thick. Strain and serve over the medallions with sauteed garlic. Sauteed Garlic: =============== Split the cloves and remove the germ which runs down the center. Blanch in salted water for 3 minutes and drain. Brown in butter and serve over lamb medallions. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

———————————-MARINADE———————————- 4 ea Carrots

2 ea Celery, stalks

3 md Onions

2 bn Thyme

10 ea Bay leaves

1 bn Rosemary

1 bn Parsley

4 ea Garlic, cloves, unpeeled

1 tb Pepper, black, whole

2 c Oil, salad

————————————LAMB———————————— 2 ea Racks of Lamb

2 ea Bones, lamb

8 lg Mushrooms, (six chopped

– whole for sauce, and 2 — tops only, julienned) 2 bn Mint, fresh

1 1/2 c Wine, red

2 qt Demi-glace, lamb OR

2 qt Demi-glace, veal

Bouquet garni ** 4 oz Ham, cooked, julienned

1 lg Pickle, dill, julienned

4 oz Butter

2 md Carrots

1 c Snow peas

1 tb Sugar

Salt (to taste) Pepper (to taste) Watercress (garnish) ** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag that can be put into or removed from soups and such. Marinade: ========= Dice the carrots, celery, and onion. Coarsely chop the thyme, bay leaves, rosemary, parsley, and garlic. Add salad oil and mix all of the ingredients together in a large bowl. Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally. Lamb: ===== Remove the lamb from the marinade and drain. Strain the vegetables in the marinade and reserve. In a large roasting pan, brown the lamb bones at 500 F for 15 minutes. Add drained mirepoix (the strained vegetables) from the marinade and brown another five minutes. Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot. Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot. Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning. Strain this sauce through chinois into a pan. Heat the sauce. Add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning. Salt and pepper racks of lamb and sprinkle with thyme. Put racks of lamb in a roasting pan and roast for 15-18 minutes. Remove rack from roasting pan and let racks rest for five minutes before carving. Blanch carrots and snow peas, then saute in butter and reserve. (Season snow peas with salt, sugar, and black pepper.) Cut racks in half, four ribs per person. Warm sauce and ladle around racks. Garnish with sauteed carrots, snow peas, and watercress. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge

1 lb Boneless, skinless, chicken

-breast or 1 lb Butterflied large shrimp,

-or 1 lb Beef or lamb strips or

1 lb Fish fillets strips.

-Marinade: 3 Cloves garlic, finely

-minced 2 ts Coriander seeds, toasted&

-ground 2 ts Cumin seeds, toasted&

-ground 2 tb Brown sugar

2 tb Fish sauce (in Asian

-groceries) 6 tb Tamarind water

-(made by soaking a 2 X 2 -inch sq of tamarind -in about 1/2 cup of water -for 30 minutes, -and then using the -strained liquid) 2 tb Peanut oil

Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices approximately 2 X 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mix the marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.

-JUDI M. PHELPS 1 lb Lean lamb or beef stew meat

1 lb Lamb or beef soup bones

7 c — water

1 Limu omani (dried lime)

-optional Freshly ground black pepper 2 tb Ghee or butter

1 lg Onion — finely chopped

2 ts Turmeric

1 c Prunes — pitted

1/2 c Dried apricot halves

1/2 c Dried peaches — chopped

1/3 To 1/2 cup brown sugar

1 To 2 T. lemon or lime juice

Cut meat into small cubes and place in a soup pot with bones, water, and dried lime if available. Bring slowly to the boil, skimming when necessary. Add salt and pepper, cover and simmer gently for 1 1/2 hours or until meat is almost tender. Remove bones and dried lime if used. In a frying pan, heat ghee or butter and fry onion until transparent, stir in turmeric, and cook until lightly browned. Add to soup with dried fruits (these may be washed if necessary, but do not require soaking). Cover and simmer for 30 minutes. Add sugar and lemon or lime juice to taste so that soup has a pleasant sweet-sour flavor. Serve hot. Source: The Complete Middle East Cookbook by Tess Mallos. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com