May 12, 2015 by Varga László
Ingredients (4-6 servings):
- 1.5 kg lbs. lamb leg or shoulder
- 2 cup dry, full-bodied red wine
- 6 cloves garlic
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 large onion
- 2 teaspoons sweet paprika
- 250 g roasted red bell peppers strips
- 1 large tomato
- 1 bunch fresh parsley
- 2 bay leaves
- salt and freshly ground black pepper to taste
- Bone the lamb and cut it into 2 cm cubes.
- Chop the onion and garlic.
- Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.
- Let marinate for 1-2 hours.
- Drain the meat, discard the marinade, and pat dry with paper towels.
- Mince the remaining garlic cloves and set aside.
- Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
- Add the garlic and fry another minute.
- Add the meat and fry about 10 minutes turning a few times.
- Add the roasted peppers, chopped tomatoes, chopped parsley leaves, bay leaves, sweet paprika and red wine.
- Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.
- Season with salt and freshly ground black pepper.
- Serve while hot with boiled potatoes.
Category Lamb | Tags: Basque,bay leaf,bell pepper,garlic,lamb,rosemary,stew,wine | No Comments
April 5, 2015 by Varga László
It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.
Not long time ago there was the Persian New Year – Nowruz.
So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.
I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.
At the end they ate it all leaving the pot empty! 😉
So, Happy Nowruz everyone, with a bit delay 🙂
Ingredients (about 8-10 portions):
- 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myself
- 4 tbsp olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoon freshly chopped ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon saffron
- 400 g tinned kidney beans, drained
- 3 bunches stevia
- 2 bunches parsley
- 1 leek
- 2 bunches spring onions
- 2 bunches spring garlic
- 1 dried lime
- 1 teaspoon chili flakes
- salt and ground black pepper to taste
- Cut the lamb meat into 2 cm cubes (debone it if necessary).
- Chop the onion and garlic.
- Cut the stevia leaves into 2 cm strips.
- Slice the green garlic, green onions and leek.
- In a large frying pan heat 1-2 tablespoons olive oil.
- Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.
- Add the chopped onion and garlic and fry them until golden.
- Add the the remaining lamb and chopped ginger and fry them until golden brown.
- Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.
- Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.
- Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.
- Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.
- Serve while hot with saffron rice.
Category Asian, Ethnic, Lamb | Tags: garlic,ginger,green onions,lamb,lime,parsley,Persian,stevia,stew,turmeric | 2 Comments
August 28, 2012 by Varga László
Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.
This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.
Ingredients (6-8 servings)
- 1 hogget leg, the behind one is quite bigger and meatier 😉
- 200 g olives stuffed with anchovies
- 4 tablespoons honey
- 2 lemons
- 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
- 1-2 tablespoons wine
- 4 cloves of garlic
- salt and pepper to taste
- about 6-8 branches of thyme
- 100 ml wine, white or otherwise
- salt and pepper to taste
For the roasted vegetables:
- a medium (wild) green zucchini
- 1/2 kg potatoes
- 1 head of cauliflower
- about 8 small white eggplants
- 4 medium yellow onions
- Wash and clean thoroughly the hogget leg.
- In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
- Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
- Preheat the oven to 220 C.
- Place the hogget leg into an oven tray.
- Brush the paste over the hogget leg carefully so the whole covered.
- Put some more thyme branches and the other lemon cut into eight.
- f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
- Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
- While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
- Cut the zucchinis in two then slice them more into quarters or so.
- Separate the cauliflower into smaller florets.
- Cut the onions into quarters.
- Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
- After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
- Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
- Carve meat pieces and serve with the roasted vegetables.
Category Lamb | Tags: cauliflower,eggplant,garlic,honey,lamb,lemo,olives,onions,oven,potato,roasted,thyme,vegetables,wine,zucchini | 2 Comments