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Old 02-04-2009, 12:01 PM   #21
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Quote:
Originally Posted by ChefJune View Post
Laurie, what's a "tubule" salad?


One of the things I love about a large leg of lamb is having leftovers for sandwiches!
Thanks, Soup Dragon, yes I meant tabouleh. Sorry June. Don't know how much longer I can use the pain med excuse but I am going to drag it out as long as I can.

The link is fairly close to how I make mine. I absolutely fell in love with this salad at the catering company I apprenticed at. And with the mint and it's light flavours and texture it goes very well with lamb.
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Old 02-04-2009, 12:44 PM   #22
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Originally Posted by LPBeier View Post
Thanks, Soup Dragon, yes I meant tabouleh. Sorry June. Don't know how much longer I can use the pain med excuse but I am going to drag it out as long as I can.

The link is fairly close to how I make mine. I absolutely fell in love with this salad at the catering company I apprenticed at. And with the mint and it's light flavours and texture it goes very well with lamb.
Well, I'm glad I didn't "ASSume!" because my first thought was that it referred to some kind of pasta.

I love tabbouleh, too. even better now that I know it's much more parsley than bulghur!
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Old 02-04-2009, 03:33 PM   #23
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fMy friend's mother used to make a lamb stew Lebanese style. It has lamb, fresh green beans, tomatoes, garlic and a few other things that I can't remember. I have to find that recipe. Also, enjoy kibbe (baked) and Lebanese meat pies.
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Old 02-04-2009, 03:43 PM   #24
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Rack of lamb is my absolute favorite. Roasted so its pink on the inside, with lots of garlic. Lamb and garlic were made for each other. Second is leg of lamb made this way:

The Impossible Leg - Los Angeles Times
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Old 02-04-2009, 03:46 PM   #25
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I forgot to mention the traditional Navarin of Spring Lamb with peas, tiny new potatoes and spring onions!
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Old 02-04-2009, 10:59 PM   #26
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I also love lamb in all of its forms and styles of preparation. One of my favorites is braised leg of lamb. My preparation is based on the recipe of the late NY Times food editor Craig Claibourne, who loved this recipe so much that they actually published it in his obituary.

For copyright reasons, I can't post the recipe here but you can read the full obituary and original recipe here: Craig Claiborne, 79, Times Food Editor And Critic, Is Dead - New York Times
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Old 02-05-2009, 01:03 AM   #27
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I haven't had it cooked a lot of ways, but I love lamb chops, roast lamb with mint sauce, and rack of lamb with mint sauce. I tried making lamb stew once, but there was a lot of fat in it an it totally ruined the stew. I love lamb, but not lamb fat. I would like to try it sometime, but with lamb that isn't so fatty. James hates lamb, so when I make lamb I make something else for him.

Barbara
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Old 02-05-2009, 07:46 AM   #28
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For you stew lovers, here's a wonderful recipe. The lemon adds such a wonderful difference and tenderizes the meat. It's a lovely spring dish.

French Lamb Stew

3 lbs. Boneless leg or lamb shoulder cut in 1 1/2' cubes
4 Tb olive oil
1 1/2 to 2 medium onions, chopped
2 cloves garlic, minced
3 TB. Flour
3 c. chicken broth
Juice of 2 lemons (start with 1 1/2 and add more to taste)
2 tsp. Marjoram
2 bay leaves
2 tsp. Salt
2 tsp. Pepper
20 or so frozen pearl onions
6 carrots, peeled and cut into 1" pieces
(I use baby carrots just for eye appeal)
10-15 baby red potatoes cut in halves or quarters
Chopped parsley for garnish.

Optional - asparagus and/or green beans. I like to roast them and place them across the stew for serving. The green with the orange carrots makes a lovely Spring-like presentation.

Remove excess fat from lamb. In a Dutch oven, heat oil and lightly brown the lamb cubes. Remove lamb and set aside. Saute the onion and garlic until slightly translucent. Add flour, blend well and cook on simmer for 2 minutes. Slowly stir in chicken broth, lemon juice, marjoram, bay leaves, salt and pepper. Return lamb to pot and bring to a boil. Simmer for 45 minutes. Add pearl onions and continue to simmer for 15 minutes. Taste for seasonings. Add the carrots and potatoes and cook until done, 30 minutes or so. Ladle into deep bowls and add asparagus/green beans or sprinkle with chopped parsley.
Great with French bread for sopping, and a fruity salad of some kind.
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Old 02-05-2009, 08:27 AM   #29
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I thought that I didn't liked lamb at all until I tasted my hubby's lamb chops in Istanbul.....OMG did I ever put my foot in my mouth......they were absolutely heavenly.......we ate again there a few days later and that's what I ordered for my meal.......they were heavenly........never tasted lamb like that
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Old 02-05-2009, 09:10 AM   #30
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I have a friend who is Lebanese and his parents make a dish called Kefta (or Kafta- have seen it spelled both ways) that is amazing. I have made it a few time myself and have been very pleased with the results.

Ingredients:
A mixture of ground lamb and beef (equal parts)
Fresh chopped parsley
Allspice
Cinnamon
Garlic
Onion
Salt & Pepper

Mix all together and form into patties or sausage shape, then grill or bake.

A plain yogurt mixed with lemon juice, garlic, a little salt and pepper makes a great sauce to accompany this meat. ENJOY!
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