Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 6 medium Lamb shanks, about 8 oz each 2 Tablespoon(s) Tomatoes, crushed 1/2 Cup(s) (1 can) Chick Peas ** 2 Teaspoon(s) Minced garlic 2 Teaspoon(s) Beef Bouillon; Instant 1/2 Teaspoon(s) Dried oregano 1 1/2 Cup(s) Lentils 1 small Onion, stuffed with 3 whole cloves 1/2 Cup(s) Chopped celery 1 Bay leaf 6 Thin lemon slices Directions: From "The Complete Book of Greek Cooking," edited by Katherine R. Boulukos (Harper-Collins). In a large skillet, brown lamb shanks in oilve oil. Add 1/2 cup water, garlic, 1/2 teaspoon salt, oregano and pepper. Cook, covered, over low heat for one hour, or until tender. Rinse lentils and drain. In a medium saucepan, combine lentils, 3 cups water, onion, celery, bay leaf and 1-1/2 teaspoons of salt. Simmer, uncovered, 50-60 minutes, or until vegetables are tender. Pour mixture into greased baking dish. Top with meat, lemon slices. Bake 20-25 minutes, until liquid is absorbed and lentils are tender. Discard onion and bay leaf.
Check some related videos Similar recipes: Koushari (lentils, macaroni and rice in oil) This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to ke Lentils with lovage Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender. Drain off and reduce Lamb burgers In a large bowl, combine the lamb with the shallot, garlic, thyme, pepper and salt. Form 4 patties, each about 3/4 inch thick. Place on medium-hot grill and cook 5-6 minutes per side. (To cook on a stovetop, heat the oil in a grill pan over medium heat Grilled new zealand lamb rack In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to ho ld the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Ma Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat f Herbed yogurt marinade for lamb In a food processor, pulse the yogurt several times until smooth. Pour in the olive oil and pulse 2 or 3 times. Add remaining ingredients and pulse until blended. Yield: 1 1/4 cups. Source: The Joy of Grilling Lamb rack (roasting) Preheat oven to 375F . Season lamb rack and sear on both sides to brown. Cover with mustard and breadcrumbs or whatever. Bake for 30-40 minutes until the thermometer reads 155F . Let meat rest 5 minutes before cutting chops. Preparation Time: :45 Risotto with lamb casserole Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3 cup olive oil in a skillet over high heat. Do not let the meat cook inside.Remove lamb with slotted spoon immediately and place in a 3-qt casserole that has been coated wit Lamb with cashew-nut curry (korma) To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completel Syrian noodles with lentils Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat. Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pep Lentils with cotechino sausage From "Celebrating Italy," by Carol Field (William Morrow). Soak the sausage in water for 2 hours. Wash lentils, cover with water and cook 45 minutes. Wrap the sausage in cheesecloth, pierce with a fork and cook in broth over low he Broiled lamb chops with mustard honey glaze Mix together first 5 ingredients. Trim excess fat from chops, place chops on grill. Generously spread chops with half of spice mixture and baste during grilling. Lentils & spanish rice enchiladas Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in Dess b'l-besla (lentils with onions) Bring lentils to a boil in enough water to cover. At the same time, make a spice paste by crushing together the garlic, cinnamon, cumin, peppers & salt plus 2 ts water. After 2 or 3 minutes, drain the lentils thoroughly. Add the spice Lentils with zucchini Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time. In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in gin Barbecued lamb shanks with tangy sauce Mix all ingredients for the TANGY SAUCE together. Brown the lamb shanks in a small amount of fat. Turn down the heat and pour the sauce over the lamb shanks. Cover and simmer for 1 1/2 to 2 hours. Serve with sauce from the pan. Grilled lamb Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered with the marinade. Preheat the grill. Removed the lamb chopes from the marinade. Place them on the grill. Make sure to get nice grill m Sweet red lentils [Using vegetable bouillon is easier than cooking the broth yourself.] Fry onions and garlic until soft, add cinnamon, lentils, chili, and ginger and cook for a minute. Add stock, hot water, chili powder, and bay leaves. Boil for 10 minutes. S Pilaf with sour cherries and lentils In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, browning the rice without letting it stick. Add the cherries and about Lamb shanks with mushroom bolognese Preheat the oven to 300F . Heat 3 T of the olive oil in a large, deep ovenproof pot over medium heat until hot. Season the shanks with salt and pepper and brown on all sides, about 10 minutes. Remove to a plate. Raise the heat to medium high, add the m Tarragon lamb Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the o Moroccan chicken and lentils Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in l Lentils curried with rhubarb and potatoes Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, ad A n's slow shoulder of lamb Put shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly chopped, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover t Ginger, mint and honey marinade for lamb Combine all ingredients and mix well. Pour over lamb. Marinate at room temperature for at least 2 hours or refrigerate overnight. Remove from refrigerator 1 hour before grilling. Yield: 1 1/2 cups. Source: The Joy of Grilling Lentils ole <t> Bring the lentils and water to a boil, then cover & simmer for about 25 - 30 minutes until soft but not mushy. While the lentils cook, saute the scallions, pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables are li Caraway lamb hotpot Melt margarine or butter, saute meat and onions together. Alternate layers of meat and onions with sliced potatoes in a casserole dish, finishing with a layer of potatoes. Brush potatoes with melted margarine or butter and top with chopped bacon. Aubergine with lentils - phad makhua sai thua khiew Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm ( Sea bass with lentils and spinach Lentils with summer vegetables Put everything in a large pot, bring to a boil, reduce heat, cover and simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or maybe potatoes). Makes 4 reasonably sized servings. The vegetables used were the ones I happened to Lentils with garlic & onion Heat oil over medium heat. When hot, add cumin seeds & let sizzle for a few seconds. Add the garlic & stir-fry till the garlic changes colour. Put in the onion & stir-fry until they begin to brown at the edges. Add the lentils &a Lencsefozelek (buttered lentils) Wash the lentils and soak them in water overnight. Drain. The following day, saute the onion and carrot in 1 tablespoon of the butter. Add cloves, parsley, drained lentils and pepper, and enough water to cover. Cook in a large pot until don Japanese skewered lamb (low cal) Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat i Grilled top-round lamb Heat grill to medium high. Rinse lamb, and pat dry with paper towels. In a shallow dish, whisk together oil and mustard. Stir in mint and salt; season with pepper. Place lamb in dish, and rub mixture evenly over meat. Place lamb on grill, and cover gr Roast loin of lamb Spread stuffing and bacon over inside of meat, roll up and tie securely. Roast in a moderate oven 350deg F (180 C) about 1 1/2 hours. Serve with gravy. Lentils with chilies, pork, and fruit - lentejas en adobo The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above t Lamb stewed in coconut milk Put the oil in a pressure cooker and set overmedium-hight heat. When the oil is hot, put in the curry leaves, cinnamon, cardamom, cloves, and peppercorns. Stir once and put in the onion. Saute for 1 1/2 minutes or until the onion is soft, and put Lollipop lamb chops Sear lamb on flat top 3 minutes per side. Finish cooking in 425F oven for 10-15 minutes. Serve with mint sauce. Mjaddra (lentils with rice) Clean and wash the lentils and boil them until tender. Mash and strain into a separate pot. Add the rice, salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and r Lentils & eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie. Basai badawi (onions with lentils, nuts and fruit) " This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or tumeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice." Peel the onions an Lamb souvlaki #1 1.Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. 2. Add remaining ingredients to lamb, mix well to coat meat, and cover. 3. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift l Lamb souvlaki #2 1. Place the lamb cubes in a large non-aluminum bowl. 2. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. 3. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. 4. Thread the me Barbequed lamb chops with citrus and fire-roasted artichoke Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue. Clean and trim racks of lamb and cut into 8 double chops. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside. In a 2 to 3 quart s Greek lamb sausages Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin and parsley and season with salt and pepper. Shape the mixture with your hands into little fat sausages, about 5cm/2in long and roll them in flour. Heat about 60ml/4tb of ol 30-min lamb grill for two In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes. Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, Curried lamb Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium Basturma (georgian pomegranate marinated grilled lamb) From: Nov/Dec issue On The Grill magazine For subscription information, send mail to OnTheGrill@aol.com In the Republic of Georgia, basturma is a sort of shish kebab (Elsewhere in the Near East, the term refers to spiced dried meat and is etymo Slavonija braised lamb Brown chopped lamb slowly in butter, adding additional butter if needed; add onon and paprika. Saute 2 or 3 minutes, then add vinegar, salt and stock. Cover and simmer until meat is tender, about 45 minutes. Stir in sour cream and heat to serving Lamb marinade and barbecue Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over hot grill, baste as needed. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb. This is Lois' recipe and is our annua