Oswald Rivera

Author, Warrior, and Teacher

Category: lamb and goat (page 2 of 4)

LAMB CHOPS WITH ROSEMARY

One of my favorite meals is lamb chops. Thus I’m always looking for unique ways to prepare it. Well, it so happens that I still have  some fresh rosemary left from my summer garden. So, I came up with this recipe. It’s really simple: lamb cooked with the aforementioned rosemary,  some parsley, wine and butter. I also coupled it with one of my favorite grains, farro, that high-protein, high-fiber ancient grain that is similar to barley and is very prominent in the Mediterranean diet. I particularly like its nutty flavor and chewy texture. Farro is relatively easy to cook. Just rinse 1 cup farro in cold water before cooking. Add 2 cups water to a pot or saucepan and bring to a boil. Add farro, cover and simmer on medium-low heat for 25 minutes or until all of the water is absorbed. As you can see, it cooks just like rice. And like rice, I like to add a chicken bouillon cube to the water or cook it in  chicken broth. Let me add, it goes great with lamp chops cooked with rosemary.

LAMB CHOPS WITH ROSEEMARY

Ingredients:

4 lamb chops about 1½-inches thick
2 tablespoons olive oil
1 tablespoon fresh minced rosemary leaves or 1 teaspoon dried
2 teaspoon minced fresh parsley or 1 teaspoon dried
¼ cup red wine
3 tablespoons butter
Salt and freshly ground black pepper to taste

Instructions:

  1. Heat oil in a large saucepan or skillet and brown chops over medium-high heat. Turn heat to low and cook to desired doneness, about 7 minutes per side for medium. Remove  to a warm platter.
  2. Add rosemary, parsley and wine to original pan. Heat to boiling and reduce slightly. Stir in butter. Return lamb to pan, and coat with sauce. Season to taste with salt and pepper. Serve at once.
    Yield: 4 servings.

 

IRISH LAMB STEW

This is my version of Irish Lamb Stew. And we serve it with parsley dumplings; which is nothing more than a variation on Puerto Rican domplines.  In my version of the stew, I eliminate the browning of the lamb. I just put all ingredients in the pot and let it cook until the lamb is tender. I found that this saves time and gives the stew a flavor all its own.

IRISH LAMB STEW

Ingredients:

4 pounds lamb chuck, cut into cubes
2 carrots, washed, peeled and cut into 1-inch pieces
2 onions, peeled and quartered
2 potatoes, quartered (wash but do not peel)
4 whole black peppercorns
1-2 tablespoons Worcestershire
1 teaspoon salt (or to taste)

Instructions:

  1. Place lamb in a stew pot. Cover with water and bring to a boil.
  2.  Skim foam from top. Lower heat and add remaining ingredients. Simmer, covered for 60 to 70 minutes or until lamb and vegetables are tender. Serve with parsley dumplings (see recipe below).
    Yield: 8 servings.

PARSLEY DUMPLINGS

Ingredients:

½ pound flour
1 teaspoon salt
½ teaspoon pepper
¾ teaspoon baking powder
3 large eggs
1 tablespoon olive oil
Water as needed
½ cup minced parsley

Instructions:

  1. In a medium bowl, combine flour, salt, pepper and baking powder.
  2. Beat eggs and olive oil together and add to flour mixture. Stir until blended with enough water to make a soft dough, usually about half cup. Stir in parsley.
  3.  Form dumplings, using about a tablespoon of dough in palm of hand. Drop dumplings into pot of boiling water. Cook until they expand, about five minutes. Remove with slotted spoon. Arrange on a serving platter and sprinkle with additional parley. Place on stew and enjoy.

GRILLED KEBABS

This past Labor Day we did what countless other Americans did, we barbecued. In this case, it was grilled kebabs (or kebob, if you want). This is a very straight-forward meal. When we cook kebabs, we brush the meat with an olive oil-cumin mixture. You can also add ground dried chili if you want to spice it up a bit.  In addition, we added some chopped cilantro leaves for garnish.

When we grill kebabs, we prefer lamb; but you can use beef or pork, if that’s your desire. In case you get rained-out, or the weather is not cooperative, the dish can also be prepared by broiling indoors. Either way, have fun.

GRILLED KEBABS

Ingredients:

1 pound lamb or other meat, cut into chunks
1 pound cherry tomatoes or bigger tomatoes cut into chunks
1 green bell pepper, cut into ½-inch pieces
1 large onion, peeled and cut into chunks
4 tablespoons olive oil
1 tablespoon ground cumin
1 coarsely ground dried chili, optional
Salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro leave

Instructions:

  1. If you are using wooden skewers, soak them in water for at least 10 minutes. Heat a charcoal or gas grill. If you are using charcoal or briquettes, be generous, you want a broad fire.
  2.  Thread meat and vegetables alternately on skewers. Mix olive oil and cumin, and brush on the meat and vegetables. Sprinkle with half of the chili and some salt and pepper. Let the kebabs sit while grill heats up.
  3.  When fire is hot but not scorching, place kebabs on grill. Brush them with the olive oil-cumin mix  once or twice as they cook. Grill until they begin to brown and become tender, about 10-15 minutes. Place on a serving  platter and sprinkle with remaining chili. Sprinkle with cilantro for garnish, and serve.
    Yield: 4 servings.

 

LAMB SHOULDER ROAST

In the Puerto Rican cooking pantheon one of the most renowned dishes is Pernil or Roast Pork Shoulder. It is a holiday treat usually served with rice and pigeon peas. Recently we had a lamb shoulder on hand, and the idea occurred to prepare it the same we do pernil; and it came out great.

Since this is lamb and not pork, I tweaked it a bit by adding herbs that would enhance the natural flavor of lamb. Also, I added assorted vegetables along with a broth that contains either red wine or rum. The red wine gives it a milder flavor, the rum gives it a sweeter flavor, your choice. Still, the recipe adheres to our Nuyorican tradition. So, if you want that special dinner, this is it. Family and guests will love you for for it.

LAMB SHOULDER ROAST (Nuyorican Version)

Ingredients:

Lamb Shoulder Roast, 3½-4pounds
4 cloves garlic, peeled and cut into slivers
Salt and ground black pepper to taste
6 tablespoons olive oil
1 tablespoon turmeric
2 tablespoons fresh chopped oregano or 1 tablespoon dried
1 tablespoon fresh chopped dill or 1 teaspoon dried
1 tablespoon fresh chopped marjoram or1 teaspoon dried
1 cup vegetable or chicken broth
½ cup red wine or dark rum
3 onions, peeled and cut into wedge
3 zucchini (yellow or green or a combination of both), cut into ½-inch chunks
½ cabbage, rinsed, patted dry and cut into wedges
bunch of fresh spinach, rinsed and patted dry

Instructions:

  1. Wash lamb under cold running water, and pat dry with paper towels.
  2.  With a sharp knife make various slits in the fat and meat of the shoulder. Stud the slits with garlic slivers.
  3.  Sprinkle the lamb with salt and pepper. Combine 4 tablespoons of the olive oil and turmeric and brush the lamb with the mixture.  Season with the oregano, dill and marjoram. Place in a zip-lock bag and refrigerate for at least 4 hours.
  4.  Heat the remaining 2 tablespoons olive  oil in a large skillet or fry pan. Sear lamb over high heat on all sides.  Lower heat to medium, pour in wine or rum. Bring liquid to boil, cover and simmer (on medium-low heat) for 45 minutes. Arrange  onions, zucchini and cabbage around lamb and simmer, covered, for another ½ hour. Stir in spinach and cook 5 minutes more.
    Yield: 4 servings.

GRILLED LEG OF LAMB

This recipe could be called grilled half leg of lamb since that’s what I used this time for the lamb. I happened to have a half leg on hand, and it seemed a perfect summer day for grilling. Let me add that, in the recipe given, you can also used a butterflied leg of lamb. Let’s say 4-pound butterfly leg.  Note that when grilling the lamb, use indirect heating so that it doesn’t char and the interior cooks to perfection.

GRILLED LEG OF LAMB

Ingredients:

Half leg of lamb, about 2-2½ pounds
1 cup dry red wine
2 clove garlic, peeled and crushed
¼ cup chopped fresh rosemary
1 tablespoon Dijon mustard
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper

Instructions:

  1. Wash lamb under cold running water and pat dry with paper towels
  2. In a bowl,  whisk together the red wine, garlic, rosemary, mustard and olive oil. Put the red wine mixture and the lamb in a greaseable plastic bag.  Turn the bag several times to be sure all the lamb is coated with the liquid. Refrigerate overnight.
  3.  Preheat the grill to indirect heating. If using coals, arrange them in a circle, leaving the middle empty. If using a gas grill,  light the burners on one side of the grill.
  4.  Remove the lamb from the bag and discard the leftover liquid. Generously season the lamb with salt and pepper.
  5.  Place the lamb on the grill away from direct heat, either in the center of coals or on the opposite side of the grill. Close the lid. Cook the lamb until a thermometer registers 140 degrees F. in the center of the meat, or to desired doneness, about 10 to 15 minutes per side.
  6.  Remove lamb from the grill and let it rest on a serving platter for 10 minutes before slicing. Serve with favorite grilled vegetables such as zucchini and/or potatoes.
    Yield: r4 servings.

SARCHICHA CON CEBOLLA Y UVA (Sausage with Onion and Raisins)

In Nuyorican cuisine it is common to add raisins to certain meat recipes.  Think of pasteles (root plants stuffed with meat) and carne guisada (beef stew). We also add it to sausage. In this case the recipe given: Sarchicha con Cebello y Uva (Sausage with Onion and Raisins).  This is a simple dish to prepare. It’s just sausage cooked with onion and raisins, to which we add garlic, salt, pepper and a little white wine, that’s it. Normally, we pair this dish with white rice. In my family we like it with potatoes or bianda (root plants like cassava, pumpkin, green bananas, etc.). This time around we serve it on a bed of steamed cabbage and parsley potatoes and it was great.

Be aware that we refer to sausage as “sarchicha.” I’ve been informed that this is a colloquialism.  If you look it up in an English-Spanish dictionary, it refers to sausage as “embutidos.” Back on the block, we never beard of this embutidos thing. To us it was always sarchicha or sarchichas (plural). And that’s what we call this recipe, end of story.

In Latino culture, the sausage used would be chorizo, the spicy Spanish version. But you can substitute beef, pork, chicken or turkey sausage. In my family, we are partial to lamb, and that’s what is used in this recipe. Look, even if it’s Libby’s canned sausage, you’re still gonna love this dish.

SARCHICHA CON CEBOLLA Y UVA
(Sausage with Onion and Raisins)

Ingredients:

2 pounds fresh kielbasa lamb sausage
3 tablespoons olive oil
2 tablespoons butter
1 medium onion, peeled and sliced into thin rings
2 cloves garlic, peeled and minced
2 tablespoons black raisins or more to taste
Salt and black ground pepper to taste
1/3 cup dry white wine

Instructions:

  1. Remove sausage casing if it has such. Rinse sausage links under cold running water and pat dry with paper towels. Then sliced into 1/4-inch rounds.
  2.  In a large skillet or fry pan, heat olive oil and butter. Add sausage and onion. Stir fry on medium-high heat until sausage is browned and onion is soft. Add garlic and cook 2 minutes more.  Season with salt and pepper.
  3.  Stir in raisins and cook for 2 minutes. Lower heat, cover and simmer 4 minutes.
  4.  Add wine to pan and cook over high heat, stirring, until most of the wine has been absorbed. Serve immediately.
    Yield: 4-6 servings.

EASTER LAMB (Greek Style)

Here we are: it’s Easter again. In the past I’ve done various posts for Easter, all featuring the traditional Easter Lamb. I’ve done a post on lamb Nuyorican Style (03/29/10); a lamb shanks version (03/28/13); and Easter Lamb with Pineapple (04/13/17).

This time we’re doing Easter Lamb Greek Style. Just like back on the block, lamb is the traditional dish among Greeks and Italians. This recipe I got years ago from a Greek friend. Just another way of preparing a very popular dish, and a very delicious one.

EASTED LAMB (Greek Style)

Ingredients:

1 leg of lamb, 6-7 pounds
2½ tablespoons lemon juice
1½ tablespoons salt or more to taste
½ teaspoon black pepper
1½ tablespoons oregano
1 large garlic clove, peeled and slivered
1 tablespoon turmeric
2 tablespoons olive oil
6 large potatoes, cut in quarters, or 18 small ones
1 cup hot water
4 large carrots cut into chunks about ½-inch thick
1 medium onion, peeled and sliced

Instructions:

  1. Night before, wash lamb and place on a large sheet of aluminum foil to cover lamb (may have to use 2 sheets). In a small bowl, combine 2 tablespoons lemon juice, 1 tablespoon salt, ¼ teaspoon pepper, 1 tablespoon oregano. Rub this mixture well  over meat. With a  knife, cut small deep slits on top and bottom of lamb. Insert garlic slivers in each slit. Then brush with a mix of the turmeric and olive oil. Place lamb in the fridge and let it marinate overnight.
  2.  Next day, preheat oven to 400 degrees F. Wash potatoes and drain (do not peel).  Set aside. Place lamb in a roasting pan, fat side up and bake, uncovered, 20 minutes. Add water, carrots and onion. Lower heat to 325 degrees and continue roasting 3 hours. Turn meat.
  3.  Sprinkle potatoes with remaining lemon juice, salt, pepper and oregano. Arrange potatoes around lamb and continue roasting until potatoes are browned on all sides and meat is tender. Arrange lamb on a large serving platter and surround with potatoes and carrots. I’m told that in Greek cuisine this dish is served with plenty of green salad.
    Yield: 6 servings.

LAMB SHANKS WITH RICE AND GREEN GRAPES

This is a dish that was provided by some Greek-American friends. What fascinates is that it combines fruit with lamb and rice. In this case, green grapes. I’ve noticed also that, in Middle Eastern cuisine, they sometimes add fruit to the entrée; and it brings a whole new dimension to a dish.

With a good Greek red wine, like an Agiorgitiko, Mavrodaphne, or Moschomavro, it makes for a fine meal. Besides Greek reds, you can utilize a good Cabernet Sauvignon, Zinfandel or Bordeaux.  This is a recipe that will please even your most jaded friends.

LAMB SHANKS WITH RICE AND GREEN GRAPES
(Arni Me Rizi Ke Stafeli)

Ingredients:

3 tablespoons olive oil
4 lamb shanks
½ cup chopped onion
2 cloves garlic, peeled and finely mince
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried oregano
1 bay leaf
3 tablespoons butter
1 cup long grain rice
2 cups green seedless grapes

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse lamb shanks under cold running water and pat dry with paper towels.
  3. Heat olive oil in a heavy skillet or fry pan and brown the lamb shanks. Place them in a large pot or Dutch oven..
  4. In the same skillet as before, brown the onion and garlic. Add to the lamb shanks. Pour the chicken broth into the pot or Dutch oven, and add salt, oregano and bay leaf. Bring the broth to a boil, cover, lower heat to a simmer, and cook for 45 minutes or until the meat is fork-tender. Pour off the liquid and keep the lamb warm.
  5. Melt 1 tablespoon butter in a 1½ to 2-quart saucepan and brown the rice lightly over medium-high heat. Add 2½ cups of lamb broth. Cover tightly. Reduce heat to a simmer and cook about 30 minutes or until all of the liquid is absorbed.
  6. Meanwhile, melt the remaining 2 tablespoons of butter in a heavy skillet. Just before serving, cook the grapes in the butter over medium-high heat until bright green. Arrange the rice in a large serving dish, top with the lamb shanks, spoon the grapes and butter over the lamb, and serve.
    Yield: 4 servings.

 

CHULETAS DE CORDERO EMPANADA (Breaded Lamb Chops)

This is a Rivera family favorite, Chuletas de Cordero Empananda. Simply, Breaded Lamb Chops. The lamb chops can be coated with flour or breadcrumbs. In the Rivera clan, we prefer the bread crumbs.  The seasoning used you can probably find in your cupboard right now. Note that back in the old days you would have fried the breaded lamb chops in shortening. I still prefer shortening, though today you would most likely use canola or vegetable oil, or a mix of olive oil and butter. We usually serve this dish with a side of parsley potatoes and carrots. But you can complement it with whatever side dish you prefer, or rice, as we did back in Spanish Harlem.

CHULETAS DE CORDERO EMPANANDA
(Breaded Lamb Chops)

Ingredients:

2 eggs
2 tablespoons Worcestershire Sauce
1 cup bread crumbs
½ teaspoon each, garlic powder, dried oregano and marjoram
Salt and ground black pepper to taste
8-10 lamb rib chops, ¾ to 1-inch thick
1 cup shortening or vegetable oil to cover the pan by ½-inch

Instructions:

  1. Beat eggs with Worcestershire in a shallow pan.
  2.  Mix together bread crumbs, garlic powder, oregano, marjoram, salt and pepper. Coat chops with egg then bread crumbs.
  3.  Melt shortening or heat oil in  a large skillet. Fry lamb chops a few at a time over medium heat until well-browned, 5 to 7 minutes per side. Drain on paper towels. Chops may be kept warm in oven until all are fried.
    Yield: 4-6 servings.

 

LAMB CHOPS WITH GRAVY

This recipe came about because of the leftover gravy we had from the Thanksgiving turkey. We had some loin chops on hand and decided to cook them in the gravy. Now, this recipe can work as we did it, with leftover gravy. But in a pinch, you can make your own gravy. Its not that hard, and it’s much better than the watery canned gravy you get in a  supermarket.

This dish is great with mashed potatoes. A combination made in heaven.

LAMB CHOPS WITH GRAVY

8 lamb loin chops or rib chops, about 1-inch thick
Salt and fresh ground pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
½ teaspoon dried thyme
4 tablespoons olive oil
2 tablespoons butter
2 cups leftover gravy—or you can make your own gravy in recipe given which includes:
¼ flour
2 cups chicken or turkey stock

Instructions:

  1. Wash lamb chops under cold running water and pat dry with paper towels.
  2.  Season with salt, pepper, oregano and thyme
  3.  Heat olive oil combined with butter pan a large pan or skillet over medium heat. Add lamb chops and sear about 2 minutes on each side.
  4.  Remove chop from skillet, set aside. To the oil in the skillet, add the flour, and blend thoroughly. Add stock, and cook, stirring constantly over medium heat until mixture thickens.
  5.  Add lamb chops to gravy in pan, bring to a boil, lower heat, cover and simmer for 20 minutes or until lamb chops are tender.
    Yield : 4-6 servings.

 

 

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