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A few of our family's favorite lamb recipes

Braised Shoulder of Lamb

Adapted from the Joy of Cooking, ©1997


Preheat the oven to 425F


Pat dry:

1 lamb shoulder roast


Season with:

1tsp salt

1/2tsp black pepper


Heat in a Dutch oven over high heat:

2tbs olive oil


Add the lamb and brown on all sides.  Remove the lamb from the pan, reduce the heat, and remove all but 2tbs of fat from the pan.  Add:


1 medium onion, diced

1 celery stalk, diced

4 carrots, diced

1 small turnip or parsnip, diced

1 1/2tsp salt

1 tsp black pepper

½ tsp cumin

½ tsp sweet curry powder


Cook slowly, scraping up any browned bits, until starting to soften, about 10 minutes.


Add 2 cups lamb, chicken, or vegetable stock

1 bay leaf


Return the lamb to the pot with vegetables and stock.  Cover pan and bring to a simmer.  Place in oven.  Immediately reduce heat to 325F.  Cook until meat is fork-tender, about 2 to 2 ½ hours.

Eggplant Moussaka with Lentils

Adapted from “A Mediterranean Harvest” by Paola Scaravelli and Jon Cohen, © 1986


1 1/2lbs eggplant


To Prepare lentils:

4tbs olive oil

1c finely chopped onions

1 medium carrot, chopped

1lb ground lamb

2 garlic cloves, minced

2 tbs minced parlsey

1/2c brown lentils (cook in 2c waters until soft, makes 1 1/2c lentils)

Salt & pepper to taste

1/4 tsp cayenne pepper


To Prepare Bechamel:

2tbs butter

2tbs flour

1 1/4c milk

1/4tsp salt

1/4c Parmesan


Heat the milk in a small sauce pan.  Take care that it does not scorch or boil.  Heat the butter in a heavy sauce pan, add the flour, and cook over medium low heat, stirring constantly for 1 minute.  Add the hot milk a little at a time, stirring constantly until all the milk is used.  Season with salt (and pepper if desired) and continue cooking, stirring constantly, until thick.  Remove from heat.


To Prepare the Moussaka:

Cut the eggplant into ¼ inch thick slices (you may peel eggplant if skin seems tough).  Sprinkle with salt and let sit in colander to drain for 30 minutes. 


Heat olive oil in pan.  Add onions, carrot, garlic, and parsley.  Saute 5 minutes over medium heat.  Add lamb.  Salt and pepper to taste.


Rinse eggplant under cold water.  Pat dry with paper towels.  Then broil or bake in an oiled cookie sheet until golden brown on both sides. 


Pre-heat oven to 375F and oil well an 8”x8” baking dish.  Make the béchamel sauce, using half of the Parmesan.


Cover the bottom of the baking dish with a layer of eggplant.  Distribute lentil and lamb mixture over the eggplant.  Cover with the remaining eggplant slices.  Spread the béchamel sauce over the top layer of eggplant, and over that add the rest of the Parmesan.  Bake until the top is lightly browned, or about 30 minutes at 375F.

Irish Stew

Adapted from the Joy of Cooking, ©1997


Preheat oven to 325F


Heat in a dutch oven over medium heat:

2tbs vegetable oil or butter


Add and cook without browning, until softened

2 medium onions, chopped


Stir in:

3lbs stew meat (lamb and/or beef), cut into 1” cubes

3/4tsp dried thyme

Salt and black pepper to taste


Mix in:

2 medium boiling potatoes, peeled and sliced

3 cups chicken stock or water


Worcestershire sauce



4 medium potatoes, peeled and halved

Cover and bake for 1 hour.  Remove from the oven and add, stirring:

8 medium carrots, cut

1/4c pearl barley

¼ heavy cream


Cover and return to the oven.  Bake until the meat is fork-tender and barley softened, 45-60 minutes.

Ethan’s Lamb Patties

Adapted from the Joy of Cooking, ©1997


Combine in a large bowl and mix well, using your hands:


1lb ground lamb

Zest of ½ lemon

Juice of ½ lemon

2 tsp sherry or balsamic vinegar

2 tsp soy sauce

1 ½ cloves garlic, finely minced

1 tsp dried thyme, crushed

1 tsp salt

1 tsp ground black pepper

2 dashes red hot pepper sauce


Shape into patties.  In a skillet, heat over medium-high heat:


2 tbs olive oil


Fry the patties for 2 minutes, flip, and sprinkle with additional:


Soy sauce


Fry for another minute or two (depending on patty size).

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