Lamb Dishes

Lamb Dishes

Lamb Steaks

Ingredients

  • Lamb steaks
  • 1/2 onion finely sliced or two shallots finely sliced
  • Salt and black pepper

Directions

  1. Add a little oil to a skillet over medium heat. Sprinkle salt and pepper on each side of steak and fry in skillet. Brown each side until desired wellness.

Tip: Lamb meat contains loads of fat. You can fry until cripsy and the meat rarely dries out.

Tip: Lamb steaks produce a fine broth. After frying steaks, add water to skillet and boil for ten minutes covered. Then pass through a wire mess. I refrigerate the broth. Once the broth cools, I scoop the fat layer from the broth. Then I freeze the broth until needed.

lamb steaks

Lamb Stew

Ingredients

  • 2 lamb steaks
  • 1 or 2 diced onions
  • 2 large carrots, sliced
  • 5 potatoes, cut into cubes
  • 10 okra (lady's fingers), cut diagonally
  • 4 minced gloves of garlic
  • 1/2 cup of butter
  • Flour
  • Beef bullion
  • 2 bay leaves
  • Salt and black pepper

Directions

  1. The broth is the most important component in lamb stew. The broth contributes the flavor to the stew. Fry the two lamb steaks in a frying pan with a little olive oil until steaks are crispy. Remove steaks and boil steaks in water for two hours with two bay leaves, teaspoon of salt, two beef bouillon cubes, and teaspoon of pepper. Also add water to the skillet and boil the renderings for 15 minutes. Then add the renderings and water to the broth.
  2. Allow the broth to cool, filter through a wire mesh, and refrigerate over night. Lamb is a fatty meat, and renderings from four lamb steaks will form a solid layer on top of the broth. Just use a spoon to remove the fat layer.
  3. In a pot, add the butter and melt over low heat. Add flour and continuously mix until the butter and flour form clumps. Then add a little water and blend. Then add more water and blend. Start adding the cold broth in small portions and blend well. If the stew thickens too much, just add more water.
  4. Remove the lamb meat from the steaks and cut into small pieces and add to the broth. Add the minced garlic, sliced carrots, diced onions, and potatoes. Cover and simmer.
  5. Once the carrots and potatoes become soft, add the okra and simmer for another five minutes.

Tip: You can add or remove vegetables.

Tip: If you fry lamb steaks regularly in a skillet, always boil the renderings and leftover residuals for fifteen minutes. Filter the liquid through a wire mesh and freeze liquid until needed.

lamb stew

Moroccan Lamb Stew

Ingredients

  • 1/2 kg lamb
  • 1/2 cup dried apricots, halved
  • 1/2 cup dried prunes
  • 6 Roma tomatoes, diced
  • 1 large onion, diced
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon paprika
  • Salt and pepper
  • 5 tablespoons olive oil
  • 2 tablespoons fresh lime juice

Directions

  1. Cut lamb into 1-inch cubes. Place bones to the side. Saute lamb in a skillet for about 10 minutes stirring occasionally. Place cooked lamb in a bowl to the side.
  2. This step is optional. Lamb bones make excellent broths. If you have lamb bones, place in the skillet and brown both sides. Then add water, cover with lid, and simmer for over an hour. Clean broth by pouring through a wire mesh. Place in a refrigerator and cool. Skim the fat layer from the top. Then freeze broth and use in lamb soups and stews.
  3. Sweat the onion and garlic in the skillet. Drizzle about 5 tablespoons of olive oil.
  4. Add the the remaining ingredients except the lamb and lime juice. Add water as needed. Simmer for 20 minutes until tomatoes break down and the stew thickens. Add salt and pepper for taste.
  5. Add the lime juice and lamb and simmer for another 10 minutes.
  6. Enjoy.
Moroccan Lamb Stew