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* Exported from MasterCook *
German Lamb in Sour Cream
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
Lean -- Boneless Lamb Cut
Into 1" Cubes
2 Tbls
Vegetable Oil
1/2 Cup
Flour
2 tsp
Salt
1/2 tsp
Dill Seed
1/2 tsp
Caraway Seed
1/4 tsp
Leaf Rosemary
1 LARGE
Onion -- Chopped
1 1/2 Cups
Beef Broth
1 tsp
Tarragon Vinegar
2 Tbls
Flour
2 Tbls
Water
1 Cup
Sour Cream
Brown the lamb in oil in a skillet. Drain well. Combine the first measure
of flour with the salt, dill seed, caraway seed and rosemary.
Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb
cubes in a lightly oiled slow cooker. Stir in all the remaining ingredients
except the second measure of flour, the water and the sour cream; cover.
Cook on the LOW setting for 10 to 14 hours. Turn to HIGH 30 minutes before
serving. Combine the second measure of flour with the water. Stir into
the slow cooker. Cover. Cook until thickened. Stir in the sour cream. Serve
over hot buttered noodles and garnish with additional sour cream. Yields
4 Servings.
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* Exported from MasterCook *
Hungarian Lamb Soup
Recipe By : NAWK/Internet
Serving Size : 12 Preparation Time :7:00
Categories : Lamb
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 cup
butter
2 medium
onion -- chopped
2 pounds
lamb shoulder
1 tablespoon
Hungarian paprika
2 quarts
beef stock
2
bay leaf
salt and pepper -- to taste
3 large
potatoes -- peeled and cubed
1/2 cup
green beans (fresh) -- sliced
1 tablespoon
all-purpose flour
1 cup
sour cream
In a skillet, melt butter and add onions. While onions are sauteing,
trim lamb of fat and cut into 1 inch cubes. Add lamb to skillet and
brown. Stir in paprika and heat for 1 minute. Pour skillet ingredients
into the slow cooker with stock, bay leave salt and pepper, potatoes and
green beans. Cook for 6 hours on low. Make a paste of the flour
and two tablespoons juice, then stir in to thicken. Slowly stir in
sour cream. Serve.
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* Exported from MasterCook *
Japanese Lamb for Crockpot
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
lamb stew meat -- cubed
1/4 cup
soy sauce
1 tablespoon
honey
2 tablespoons
vinegar
2 tablespoons
sherry
2 cloves
garlic -- crushed
1/4 teaspoon
ground ginger
1 1/2 cups
chicken stock -- optional
Put all ingredients in crockpot and cook all day on LOW.
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* Exported from MasterCook *
LAMB & TOMATO CASSEROLE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
shoulder lamb
1 large onion
2 oz
butter
2 Tbs oil
1 oz
plain flour
salt and
pepper
1 tsp
marjoram
1/4 pint beef
stock
1 can
tomatoes -- (8 oz)
Cut the lamb into 1 inch cubes and chop the onions.
Cook in the butter and oil until the onions are soft and golden
and the lamb is lightly browned. Stir in the flour and cook for
2 minutes. Add seasoning, marjoram, stock and tomatoes with
their juice. Bring to the boil, stirring well.
Pour into crockpot, cover and cook on HIGH for 30 minutes,
then on LOW for 6-7 hours.
This has been well-tried over the years -- enjoy, Doreen
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* Exported from MasterCook *
LAMB AND APPLE CASSEROLE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
middle neck lamb chops
salt and pepper
2 medium
onions
2 medium
carrots
1
cooking apple
1 oz
plain flour
2 tblsp
oil
3/4 pint
stock
1 stick
celery
Coat the chops with the flour seasoned with the pepper and salt.
Brown
on both sides in the oil and remove the chops. Cook the chopped
onions
in the oil until soft and golden and put into the crockpot. Work
any
remaining flour into the fat, cook for 2 minutes, and stir in the stock.
Bring to the boil, stirring well. Put the thinly sliced carrots,
celery
and apple into the crockpot. Put the chops on top and pour over
the
thickened stock, seasoning to taste. Cover and cook on HIGH for
30
minutes, then on LOW 6-7 hours.
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*
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NOTES : Notes:
* Exported from MasterCook *
Lamb and Tomato Casserole
Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
lamb shoulder
2 ounces
butter
1 ounce
all-purpose flour
1 teaspoon
marjoram
8 ounces
canned tomatoes
1 large
onion
2 tablespoons
oil
1/4 pint
beef stock
salt and pepper
Cut the lamb into 1 inch cubes and chop the onions. Cook in the
butter and oil until the onions are soft and golden and the lamb is lightly
browned. Stir in the flour and cook for 2 minutes. Add seasoning,
marjoram, stock and tomatoes with their juice. Bring to the boil,
stirring well. Pour into crockpot, cover and cook on HIGH for 30
minutes, then on LOW for 6-7 hours.
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* Exported from MasterCook *
Lamb And Vegetable Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lamb
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
lamb stew meat
2
tomatoes
1
summer squash
1
zucchini
1
potatoes
1 can
mushrooms -- sliced
1/2 cup
bell peppers -- chopped
1 cup
onions -- chopped
2 teaspoons
salt
1
garlic cloves -- crushed
1/2 teaspoon
thyme leaves
1
bay leaves
2 cups
chicken stock
2 tablespoons
butter
2 tablespoons
flour
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes.
Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and
bay leaf into stock; pour over lamb and vegetables. Cover and cook on low
8 hours. (Don't peek. Lifting the lid prolongs cooking time. )
Turn to high. Blend flour and butter, then shape into small balls.
Drop into stew and cook, stirring several times, until thickened. <br>
Serve over hot noodles or rice.
busted by sooz
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* Exported from MasterCook *
Lamb Shanks
Recipe By : Prodigy Food & Wine Board
Serving Size : 2 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 large
lamb shanks, cracked
1 clove
garlic, -- split
1/2 teaspoon
salt
1 teaspoon
pepper
1 medium
onion, -- thinly sliced
2 small
carrots, baby -- cut in thin strips
2 stalks
celery, -- cut in 2" strips
2 whole
bay leaves, -- crumbled
1 teaspoon
oregano
1 teaspoon
thyme
1/2 cup
dry white wine
1 8 oz can
tomato sauce
Rub lamb with garlic and season with salt and pepper. Place vegetables
in the bottom of a crockpot. Add meat and all the other ingredients.
Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
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* Exported from MasterCook *
Lamb Shanks Mediterranean
Recipe By : Crane Walden
Serving Size : 1 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
cracked meaty lamb shanks*
1 cup
dry red wine
Italian herb seasoning -- OR
herbes de Provence
*Use one lamb shank per person. The number you cook is limited by the size of your crock-pot and the size of the lamb shanks.
Place rack in the bottom of the crock-pot. Add wine (or water). Sprinkle a generous amount of your seasoning of choice on all sides of the lamb shanks. Rub in. Place shanks in the crock-pot, cover, and cook 6-8 hours on low setting.
When done, the meat is succulent and almost falling off the bones...delicious!
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* Exported from MasterCook *
Osso Buco/Cp
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4
veal or lamb shanks
well seasoned flour
1 clove
garlic -- minced
3 tablespoons
olive oil
1 cup
beef broth
1/4 cup
dry white wine
2 tablespoons
tomato paste
rind of 1 lemon -- cut into
strips
3 small
carrots -- finely diced
1 tablespoon
parsley -- chopped
1/4 teaspoon
dried marjoram -- crushed
1/4 teaspoon
dried oregano -- crushed
1/8 teaspoon
dried sage -- crushed
Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to crockpot. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender. Garnish with parsley. Serve with pasta.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Spicy Lamb Shanks
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4
lamb shanks
1 teaspoon
salt
1/4 teaspoon
peper
1 cup
dried apricots
1 cup
pitted prunes
1 cup
water
2 tablespoons
vinegar
1/3 cup
sugar
1/2 teaspoon
ground allspice
1/2 teaspoon
ground cinnamon
1/4 teaspoon
ground cloves
Coat lamb shanks with salt and pepper. Place in slow-cooking pot. Add apricots and prunes. Place in slow-cooking pot. Add apricots and prunes. Combine water and vinegar ith sugar, allspice, cinnamon, and cloves. Pour over fruits and meat. Cover and cook on low for 7 to 9 hours or until meat is tender.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
Sweet and Sour Lamb Chops
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :4:00
Categories : Lamb
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
onions -- thinly sliced
4 tablespoons
butter
1/2 cup
white creme de menthe
1/2 cup
cider or red wine vinegar
2 tablespoons
sugar
1 cup
beef broth
4 teaspoons
lemon juice
1 teaspoon
rosemary
6
lamb chops, -- depending on size
Place onions and butter in the slow cooker; set on low and cook for
2 to 3 hours. Add creme de menthe, vinegar, sugar and lemon juice;
Stir and cook until mixture looks syrupy, about half an hour. Stir
in beef broth and rosemary and simmer on low for 4 more hours.
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