Tammy's Recipes

I only have a few ways to eat lamb, since it's usually pretty expensive for us. Hubby likes it as Rogan Josh (an indian meal which I like to use beef instead, but I will make it with shoulder meat when it's on sale usually around Easter - I see that you don't have that so I won't give you that recipe). This one is one we love, and I must admit I was a bit worried about mint and mustard but it turned out great, and you can grill it too.

Honey-Dijon Lamb Chops

2 tablespoons Dijon mustard
2 tablespoons fresh or 2 teaspoons dried rosemary, crushed
2 tablespoons chopped fresh or 2 teaspoons dried mint flakes
4 teaspoons honey
1/2 teaspoon coarsely ground pepper
4 (4-ounce) lean lamb loin chops

Preheat broiler.

Combine first 5 ingredients in a small bowl, and stir well. Trim fat from lamb, and place chops on a broiler pan. Broil 5 minutes on each side. Brush mustard mixture over chops. Broil chops 2 minutes on each side or until desired degree of doneness, basting occasionally with mustard mixture.

Yield: 2 servings (serving size: 2 chops)
Nutritional Information: CALORIES 292(36% from fat); FAT 11.4g (sat 3.7g,mono 4.5g,poly 0.7g); PROTEIN 31.5g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 535mg; FIBER 0.3g; IRON 2.6mg; CARBOHYDRATE 13.5g

Jennifer Viegas , Cooking Light, JUNE 1997

We eat lamb here in Australia more than we eat beef. We roast leg joints... delicious. Irish stew is a great way to eat chops, and you can just throw it into the crock pot if you wanted to. Mint sauce/jelly goes fantastically with lamb, so does rosemary and garlic. But seriously, my favourite way to eat lamb is to just put it under the griller and then put salt on it. YUM! You'd think I'd have a bunch of recipes, but we tend not to mess around with it too much.

I've mixed two recipes to come up with the one that I use. Lately I leave out the chilies, I can't handle the heat anymore, and the curry powder I've been buying at the Indian/pakistani grocery store has enough heat for us. I also usually make with less ground beef, about 1 lb and sometimes will use TVP or frozen fake meat in it too. Depends on how much I need, there's just two of us in my family.

Keema Matar (Chopped Meat with Peas) (11 pts)
Serving Size : 6

2 1/4 pounds extra lean ground beef -- or lamb
1 1/2 onion -- finely chopped
3 green chiles -- finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons cayenne pepper
1 1/2 tablespoons minced garlic
3 tablespoons curry powder (depends on the strength of your curry powder, I like to use half curry and half madras curry power)
1 1/2 teaspoons minced ginger -- OR
3/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 10 oz packages frozen peas
3 tablespoons lemon juice

Heat the oil in a large saucepan and fry the onion for 5 minutes, until golden brown. Add the garlic, curry powder, ginger and chilies and fry for 2-3 minutes. Add the minced lamb and stir fry for about 5 minutes, chopping and turning to break it up. Stir in the ground cumin, ground coriander, cayenne pepper and salt with 1 1/4 cups water. Cover and simmer for about 25 minutes. Add the peas and lemon juice. Cook for another 10 minutes, uncovered or until the meat is tender. Serve with nan
bread and plain yogurt.

Variation: Substitute for green peas 1/2 cup split peas soaked in 1 cup water. Add peas and water to meat at beginning of cooking, cover, and cook until peas are tender.
Source:
""Great Curries" by Manisha Kanani"

Serving Ideas : Naan bread or pita bread

Not sure if you can use this one or not but it would probably make a good marinade none-the-less:

Lamb Souvlaki #2
Serving Size : 8

2 lbs Leg Of Lamb -- boned and cubed
1/4 Cup olive Oil
Lemon Juice
1/4 Cup Wine (I would imagine grape juice and vinegar would work)
1/4 Teaspoon Thyme
1/4 Teaspoon Oregano
1/4 Teaspoon Rosemary
1 Bay Leaf -- crushed
2 Garlic Cloves -- crushed
Freshly Ground Black Pepper
8 Bay Leaves -- cut
tomatoes -- firmed, quartered, optional
green peppers -- cubed, optional
Salt
Oregano

Place the lamb cubes in a large non-aluminum bowl. Make a marinade of the
oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat.
Marinate in the refrigerator, preferably overnight, or for at least 3
hours.

Thread the meat on long skewers alternating the bay leaves with the
tomatoes and peppers. Grill over hot coals or broil 6 inches from the
heat, brushing with the remaining marinade and turning frequently. Season
with salt and pepper, then remove the meat from the skewers to a warm
platter and crush oregano over the top.

I have some others but they aren't technically TNT. They are from a cookbook put out by a local church that has a Lebanese Food Festival. I've eaten the food, but I've not prepared it.

Stuffed Cabbage & Grape Leaves (I have actually made their meatless grape leaf version - a lot of work but tasty!)
Kafta
Kibbee
Kibbee Bissayniyyi (baked kibbee)
Kibbee balls in Laban Sauce (laban is yogurt basically)
Roast Shoulder of Lamb
Meat pies
shawirma

I forgot to log in. Those recipes were all from me. Sorry. :( (Except for the idea from the person from Australia.)