Appendix A: Shari’s Favorite Lamb Recipes
“Lamb has been feeding our family for years,” says Mallory with a smile as she pores through her mother’s recipe file. No iPad here; like every woman of her era, housewife or not, Shari kept her recipes on 3×5 cards in a little box in the kitchen. When Shari appeared on talk shows in a cooking segment, very often the host would have her make one of her lamb dishes. At home, though, it was housekeeper Georgia Anderson who did the cooking, often using one of these recipes, no doubt fine-tuning them to make them work (because some of them, judging by the cards, are incomplete at best).
These have not been tested (not at the prices lamb’s been going for at this writing!)
so try them at your own risk !
Sales Date: 10/04/2022
BARBECUED LEG OF LAMB
Ingredients
1 6-lb leg of lamb boned and flattened (butterflied)
1 cup oil
1/4 cup wine vinegar
2 garlic cloves crushed
1 tablespoon salt
Freshly ground black pepper
Hot barbecue sauce
Marinate lamb at room temperature for 2 hours in oil, vinegar, garlic, salt, and pepper. Turn the lamb once or twice and baste occasionally with the marinade, Remove from marinade and broil for two hours or until done, turning frequently and basting with hot barbecue sauce.
Commentary from Mallory and Nat
This is more properly called a butterflied leg of lamb. If you broil it for two hours you will end up with a slab of charcoal. Instead, broil it six inches from the flame for 12 to 16 minutes, then turn, brush with barbecue sauce, and broil on the second side for another 12-16 minutes, depending on doneness desired. Remove from the broiler and allow it to rest for 5 minutes before carving at an angle. Hot barbecue sauce can be purchased in any supermarket.
BARBECUED LAMB MARINADE
Ingredients
leg of lamb
oil
red vinegar
garlic
mint
salt and pepper
Cut up leg of lamb into small pieces.
Marinate in mixture of oil, red and vinegar (more vinegar), garlic, mint, salt & pepper for 1/2 days.
On spear, put cubes of meat, alternate with cubes of pepper, onion, tomatoes. Barbecue about 25 minutes. Turn skewer and baste as you go.
Commentary from Mallory and Nat
This is not a marinade recipe, it’s a recipe for skewered lamb, or kabobs that have been marinated. It’s meant to be cooked on a grill.
CURRIED LAMB
Ingredients
3 pounds lamb shoulder or neck
1/4 cup flour
2 garlic cloves, minced
4 large onions, sliced
3/4 cup butter
4 small apples, paired and chopped
4 tablespoons curry powder
4 tablespoons brown sugar
4 tablespoons raisins
2 tablespoons Worcestershire sauce
2 lemons, sliced
4 tablespoons shredded coconut
3/4 cup chopped walnuts
1/2 teaspoon grated lime peel
1 tablespoon salt
Cut meat into 2-inch cubes. Roll it in flower. Sauté garlic and onions and butter in large skillet for 5 minutes or until lightly browned.
Add meat and sauté for normal 10 minutes, stirring constantly.
Add apples and curry powder. Simmer for 5 minutes, stirring occasionally. And the remaining ingredients and 2 cups of water.
Bring to a boil, reduce heat, cover and simmer for 1 hour. Serves 6. Beef, veal or pork can be used instead of lamb. Fresh or leftover peas, string or wax beans, carrot slices, mushrooms or quarters of green pepper may be added to curry during the last 10 minutes of cooking.
Grilled leg of lamb (Bouti Arni-SkaRas)
Ingredients
1- 6 to 7-pound leg of lamb
Salt, pepper
1/2 cup olive oil
Juice of 1 lemon
2 teaspoons crushed dried oregano
Rinse a leg of lamb and pat dry. Trim off any excess fat. Season to taste with salt and pepper. To cook meat over indirect heat, use a long-handled fork to move hot coals to outer edges of the barbecue and place a drip pan underneath grill. Place lamb, fat side down, on grill and cook 30 minutes.
Meanwhile, combine olive oil, lemon juice and oregano in small bowl. Baste lamb, turn over and baste again. Cover and cook about 1 1/2 hours longer, basting 2 or 3 times. Meat thermometer should read 145 degrees for medium-rare or 160 for well-done. Let stand 20 minutes before carving. Makes 8 servings.
LAMB STEW
Ingredients
2 Tbs olive oil
1 onion, chopped
2 cloves of garlic, minced
1 pound lamb shoulder cut into 1-inch cubes
3 cups chicken broth
2 sliced carrots
1 rib celery, chopped
1/2 cup green onion
And 1 lb. lamb shoulder cut into 1-inch cubes and another
2 tablespoons olive oil. Sauté lamb until lightly browned.
Add 3 cups chicken broth, two sliced carrots, one chopped rib celery, 1/2 cup chopped green onion.
Bring to boil, reduce heat and simmer until lamb is tender,
about 1 hour, skimming any foam from surface.
Season to taste with salt and pepper. Serves four.
Sausalito Lamb & Tortellini
(Prep time: 15 min.)
Ingredients
32 ounces boneless American lamb, cut in thin strips
Non-stick spray coating
1/4 teaspoon garlic powder
One can (14.5 ounces) Italian seasoned and diced tomatoes
One can (8 ounces) low sodium tomato sauce
1/2 cup beef broth
One package (16 ounces) frozen mixed vegetables
One package (9 ounces) refrigerated cheese tortellini
Parmesan cheese, grated
Spray skillet with non-stick spray. Stir-fry lamb strips over high heat until browned. Remove from heat. Stir in all remaining ingredients except Parmesan. Return to heat; bring to boil. Reduce heat, cover, simmer 10 minutes. Stir once or twice. Sprinkle with Parmesan. Serves 4 to 6.
Commentary from Mallory and Nat
The tortellini must be the kind sold fresh, not dried, and are to be cooked in the simmering liquid. With the tortellini, this makes a substantial meal.
Fresh Herb Marinade for Lamb
Ingredients
4 tablespoons lemon juice
4 tablespoons olive oil
1 tablespoon dark Soy sauce
1/2 teaspoon of salt
Sweet-n-Low (a little)
2 to 3 garlic cloves, crushed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
or butterflied lamb leg.
Lamb sauce
Ingredients
Fresh garlic
Green onions
Drawn butter
Shallots
In a blender and you keep the basting all through the cooking dash of salt & pepper
Commentary from Mallory and Nat
This is all that was on Shari’s recipe card. It seems best served on the side, or perhaps in the trash.
Hal’s Lamb
Ingredients
1/2 cup Dijon type prepared mustard
1 tablespoon Soy sauce
One clove mashed garlic
1 teaspoon ground time
1/4 teaspoon powdered ginger
2 tablespoons olive oil
Blend all except boil in bowl, beat in oil in droplets to make mayonnaise-like cream. Hours before roasting, paint on 6 pound leg of lamb and set on roast pan rack. Roast 350° for 1 to 1/2 hours.
Commentary from Mallory and Nat
We have no idea who Hal is, but his marinade is spicy and yields a piquant lamb.
Lamb with Spinach from Punjab
Ingredients
3 pounds lean lamb, cut into 2 1/2 inch cubes
1 1/2 pounds spinach, cut in quarter inch strips
3 onions, thinly sliced
6 tablespoons butter
1 1/2 teaspoons ground, turmeric
1 tablespoon coriander seed
4 teaspoons ground ginger
3/4 teaspoon chili powder
3 tablespoons yogurt
1/4 teaspoon thyme
4 teaspoons mustard seed
1 teaspoon salt
Sauté onions in butter. Add meat, turmeric, coriander, ginger, and chili powder and simmer for 10 minutes. Stir in spinach, yogurt, thyme, mustard seeds and salt. Cover and simmer for 15 minutes, stirring occasionally. Add 1/4 cup water and simmer for 15 minutes. Serves 6.
Mustard Roast Lamb
Ingredients
1/2 cup Dijon type mustard
2 tablespoons Soy sauce
1 clove garlic, minced
1 teaspoon thyme
2 tablespoons oil
1- 5 to 6 pound leg of lamb
Blend mustard seed with soy sauce until smooth. Stir in garlic and thyme. Gradually beat in oil until smooth. Brush mustard mixture on lamb. Place lamb on rack in shallow pan and let stand in refrigerator several hours. Roast at 325° until meat thermometer inserted in thickest part of leg registers 175°–about 2 1/2 hours. Makes 6 to 8 servings.
Mustard roast lamb – special instructions
Ingredients
Make up five times to recipe for the mustard sauce–put some in a jar, and give it to the butcher the next time he delivers meat. Ask him to bone the leg of lamb, and spread this mustard sauce on the inside of the lamb before he rolls it up.
Then, after you have musterded the outside of the lamb as well, shake bread crumbs (Italian flavored ones) over all the mustard.
When the lamb is done, pour off the juice. When cold, scoop away the hard fact, and the next time you heat the slices of the lamb, heat them with this juice.
Commentary from Mallory and Nat
We love the phrase, “give it to the butcher the next time he delivers meat.” Talk about the old days. In addition, Shari had a fondness for mustard and lamb (see below) but, curiously, no interest in traditional mint jelly despite her punch line to the waiter.
Mustard Roast Lamb
Ingredients
1/2 cup Dijon type mustard
2 tablespoons Soy sauce
1 clove garlic, minced
1 teaspoon thyme
2 tablespoons oil
1- 5 to 6 pound leg of lamb
Blend mustard seed with soy sauce until smooth. Stir in garlic and thyme. Gradually beat in oil until smooth. Brush mustard mixture on lamb. Place lamb on rack in shallow pan and let stand in refrigerator several hours. Roast at 325° until meat thermometer inserted in thickest part of leg registers 175°–about 2 1/2 hours. Makes 6 to 8 servings.
Mustard roast lamb – special instructions
Ingredients
Make up five times to recipe for the mustard sauce–put some in a jar, and give it to the butcher the next time he delivers meat. Ask him to bone the leg of lamb, and spread this mustard sauce on the inside of the lamb before he rolls it up.
Then, after you have musterded the outside of the lamb as well, shake bread crumbs (Italian flavored ones) over all the mustard.
When the lamb is done, pour off the juice. When cold, scoop away the hard fact, and the next time you heat the slices of the lamb, heat them with this juice.
Commentary from Mallory and Nat
We love the phrase, “give it to the butcher the next time he delivers meat.” Talk about the old days. In addition, Shari had a fondness for mustard and lamb (see below) but, curiously, no interest in traditional mint jelly despite her punch line to the waiter.
Grill Leg of Lamb with Mustard-Orange Sauce
Ingredients
1- 6 to 7 seven-pound full cut leg of lamb, trimmed and butterflied
Oil
1 teaspoon rosemary
Salt
Freshly ground black pepper
1/2 cup butter or margarine
Zest and juice of 2 oranges
3 to 4 tablespoons Dijon mustard
Rub lamb all over with oil and sprinkle with rosemary. Season to taste with salt and pepper. Place lamb on grill fat side up over coals or on oven broiler pan, skin side away from heat source. Broil 6 inches from heat source 20 minutes. Turn lamb over and broil about 15 minutes longer. Lamb will be pink but not rare inside.
While lamb is broiling, melt the butter in small saucepan and stir in orange zest and juice and mustard. Simmer a few minutes, until mixture is slightly thickened.
When lamb is done, remove immediately to platter and pour sauce over. Let stand in warm spot 10 minutes before carving. Spoon sauce that accumulates in bottom of platter over meat several times during standing.. To serve, cut in thin slices and spoon some of the sauce over each serving. Makes about 12 servings.
Leg of lamb EN CRUTE
Ingredients
3-4 pound leg of lamb or lamb shanks, boned
2 lamb kidneys
2 Tbs butter or margarine
2 Tbs Madeira wine
1 cup mushrooms
Thyme, rosemary, tarragon
Flaky pastry mix
Have your butcher bone shank end of a small leg of lamb (will weigh 3 to 4 pounds). Cube two lamb kidneys and sauté in skillet with 2 tablespoons of butter (or margarine). And 2 tablespoons of Madeira wine, 1 cup cut fresh mushrooms (or well drained canned), plus thyme, rosemary and tarragon.
Cook kidney and mushroom stuffing one or two minutes, fill hole where bone was removed; mold leg into shape, stitch or tie with heavy thread. Rub lamb with butter (or margarine), sear 15 minutes in preheated 450° F oven to seal in juices.
Remove lamb, wrap in thinly rolled flaky pastry (mix or own recipe). Brush pastry with lightly beaten egg yolk; bake 40 minutes more. Serve with French mustard. Serves 6.
SPICY BUTTERFLY LEG OF LAMB
Ingredients
Marinate 1/2 small lemon finely chopped
Freshly ground black pepper
1 teaspoon ground allspice
1 teaspoon curry powder
1 teaspoon lemon juice
1 tablespoon sweet chili sauce (Thai style)
Sweet-n-low or 1 tablespoon liquid honey
1 tablespoon oil
Turn lamb after 15 minutes, baste with oil during cooking.
Allow meat to stand for 10 minutes before carving across grain.
GREEK MEATBALLS WITH LEMON SAUCE
Equipment: bowl; spoon; measuring cup and spoons; knife; large skillet with cover; egg beater
Ingredients
1 pound ground lamb
1 cup chopped parsley
1/2 cup chopped onion
1/2 cup cooked rice
One egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
2 cups beef bouillon
2 tablespoons cornstarch
3 tablespoons water
3 tablespoons lemon juice
Mix first 7 ingredients in bowl. Shape into 1 1/2 inch balls. Bring bouillon to a boil in skillet, add meatballs. Cover; simmer 30 minutes. Remove meat balls to platter. Skim excess fat from broth. In bowl, mix cornstarch and water; stir into broth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Add lemon juice and pour sauce over meatballs. Daisy.
Commentary from Mallory and Nat
Shari wrote “Daisy” at the end of the recipe. We have no idea who Daisy is, either. Maybe she and Hal were an item.
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