Daube of Lamb With White Wine and Olives

from Wine Spectator (contributed and modified by Janis & Geno of Logan)

3 pounds boneless lamb leg or shoulder
Marinade (recipe below)
1 1/2 cups green olives
3/4 pound piece of lean bacon
3 medium onions (about 1 pound), thinly sliced
3 large carrots (about 1 pound), thickly sliced
2 pounds tomatoes, peeled, seeded and chopped
4 or 5 cloves garlic, chopped
Freshly ground pepper
3 cups water, and more if needed
Salt (optional)
3 tablespoons chopped parsley

Cut the lamb into 2-inch cubes, discarding any sinew and fat. Layer it in a nonmetallic bowl with the
marinade ingredients and pour over the wine. Cover and refrigerate at least 12 hours, and up to a day and a half, stirring occasionally. (If you don't have the time, use the 2-hour method described below.)

Cut the bacon meat into dice (lardons). Using a fork or tongs, pull the lamb meat out of the broth.
Layer the ingredients as follows: lamb, bacon, olives, onions, carrots, tomatoes and garlic, and top with fresh pepper. Pour over the reserved marinade and add water to just cover. Top with the lid and bring to a simmer on the range top. Cook the daube until the lamb is tender enough to crush easily between your finger and thumb, 2 to 2-1/2 hours. Longer is even better, adding a little water as needed (although you want a thick sauce).

When the broth is well-reduced, taste it and adjust the seasoning—salt may not be needed as the olives and bacon are already salty. If you can, keep the daube covered a day or two in the refrigerator as the flavor will mellow wonderfully.

To serve, reheat the daube, stir in the parsley, and check the seasoning once more. Serve it from the casserole along with a loaf of country bread. Serves 8.

Marinade:
Pared zest of 1 orange
Large bouquet garni (thyme sprigs, parsley sprigs and chopped celery)
1 cinnamon stick, a 2-inch piece
3 whole cloves
1 teaspoon black peppercorns
2 bay leaves
1 bottle (750 ml) full-bodied white wine

Note: If pressed for time, you can marinate the meat for just an hour or two in the cooking pot: Layer the ingredients as directed. Add the seasonings, pour the wine over all. Cover and leave at room temperature for 1 to 2 hours. Add enough wine or water to just cover the ingredients, and cook as directed.

Grilled Gyro Kebabs

from Table for Two (contributed by Erna from Logan)
2 servings

1/2 lb ground lamb or lamb stew meat
1/4 cup onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, chopped
1/4 cup panko bread crumbs
salt and cayenne
2 pocket pita breads, halved crosswise
1 cup iceberg lettuce, shredded
feta-yogurt spread and greek salsa

Preheat Grill to high. Mince lamb, onions, parsley, and garlic in a food processor. (If using fround lamb, mince onion, parsley and garlic in a food processor, then mix into meat.) Transfer to a bowl and blend in crumbs and seasonings. Divide into 4 portions, forming each into a cylinder about 4" long and 1" wide. Insert skewer through the length of each, shaping the meat onto the skewer. Coat with nonstick spray. Grill kebabs, covered, turning occasionally until cooked through, about 8 minutes.

Warm pita on the grill. To assemble, fill pitas with lettuce, place a kebab inside, remove skewer then top with spread and salsa.

Feta-Yogurt Spread
1/4 cup plain lowfat yogurt
1/4 cup feta cheese, crumbled
2 teaspoon fresh lemon juice
2 teaspoon olive oil
1/2 teaspoon dried oregano
salt and pepper to taste

Combine all ingredients in a bowl, chill until ready to serve.

Greek Salsa

1/4 cup tomato, diced
1/4 cup cucumber, seeded and diced
2 tablespoon onion, diced
juice of 1/2 lemon

Stir all ingredients together in a bowl, let stand at room temperature until ready to serve.

Lamb Log

Contributed by Roselena in Logan

1 lb ground lamb
1/3 cup onion, chopped
1/3 cup pinenuts, toasted
1 teaspoon dried mint, or equivelent fresh mint
Salt & Pepper

Mix all ingredients together, and form into logs about 4 or 5 inches long and about 2 inches or so in diameter.

Put in baking pan, flatten the tops slightly, and pour 1 small can of tomato sauce (or any kind of tomato sauce) on top and bake 45 min.
at 350 degrees. I don't use the broiler because the tomato sauce is so good with the lamb drippings, but I do skim off that fat that collects on top and is easy to do. We like this very much and it is good with baked potatoes.

Lamb Shanks with Mushroom Bolognese

from NapaStyle.com (contributed by Graham in Logan)
Serves: Serves 4

4 lamb shanks
Gray salt and freshly ground pepper
3/4 pound mixed fresh mushrooms such as morel, shiitake, chanterelle, and domestic, roughly chopped
1 tablespoon minced garlic
1 cup diced onion (1/4-inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
2 cups dry red wine
1 bay leaf
3 cups chicken stock or canned low-salt chicken broth
3 cups peeled, seeded, and chopped tomatoes (fresh or canned, depending on season)
1/2 pound dried orecchiette
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano

Directions:

Preheat the oven to 300 degree F. Heat 3 tablespoons 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 mushrooms, and do not move them until they begin to brown, about 1 minute. Season with salt and pepper and saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly. Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot. Add the garlic and sautý briefly until light brown. Add the onion, carrot, and celery, season with salt and pepper, and sautý until light brown, about 8 minutes. Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Season with salt and pepper. Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Let the meat cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquids. (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef’s Note.)

Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente, about 12 minutes. Drain.
Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes, skimming the surface all the while. Add the basil and oregano. Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm. (To serve the meat off the bone, see the variation, below.) Add the mushrooms and pasta to the sauce and heat gently until warm through. Pour onto a large, deep platter or divide among serving bowls and top with the shanks. Serve immediately.

Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms. Cook just until reheated. Add the pasta, stir, and heat through. Taste for seasoning and serve immediately.

Tips:
If you like to smoke foods, try smoking your lamb shanks in a covered grill for 45 minutes to add yet another layer of flavor.

Mad Moroccan Lamb (aka Lamb Tagine)

from “Cook with Jamie” by Jamie Oliver (contributed by Mary A, SLC)

For the lamb:

4.5 lb lamb shoulder
2 t cumin seeds
2 t coriander seeds
2 t fennel seeds
2 t black peppercorns
2-3 dried red chilies
2 t sea salt
Small handful of rosemary leaves

For the Chickpeas:

Olive oil
4 lg red onions, peeled and sliced
1 cinnamon stick
A bunch of fresh marjoram or thyme, leaves picked and roughly chopped
Sea salt and freshly ground pepper
2 x 14oz cans chickpeas
1 C balsamic vinegar

For the Couscous:

2 pints veg stock
9 oz raisins, dates, sour cherries, cranberries or apricots, or a combo, roughly chopped
Olive oil
1 lb 9 oz couscous
2 lemons, halved

For serving:

1 pint plain yogurt
A big handful of fresh cilantro leaves
1 fresh red chili, deseeded and finely sliced

Preheat oven to 425F. Score the lamb in criss-crosses about 1 inch apart. Grind or smash the spices and salt to a powder. Rub this all over the meat and push some rosemary into the cuts. Put the lamb in a roasting pan and put that into the over to cook for 2 hrs.

Heat some olive oil in a large saucepan and fry onions, cinnamon, and marjoram o rthyme with a pinch of salt and pepper for about 15 mins or until softened. Add the chickpeas with about 3 C water and the vinegar. Simmer on medium till nice and thick, then remove from stove.

In another pan, bring stock to boil (can use water), add dried fruit and season lightly. Simmer for about 5 mins, to plump up the fruit. Add a glug of oil and the couscous, then remove it from heat and put aside to allow couscous to soak up all the liquid. When all absorbed, pour the couscous out onto a flat tray, drizzle it with olive oil and set it aside.

After 2 hrs, the lamb is roasted, turn the heat down to 400F. Take lamb out of pan and set aside. Pour 

Off fat from pan and put it on low heat. Add a little water, scrape any sticky bits off bottom, and turn off the heat. Get a large pot or snug fitting roasting pan with 4- to 5-inch sides and rub it with a little olive oil. Sprinkle about 1 inch of couscous on the bottom, some more around the sides, then spoon your chickpeas into the middle, making sure you remove the cinnamon stick. Put your lamb on top, pour the pan juices over, and completely cover with the rest of the couscous. Put the lemon halves around the sides, rub a piece of wet wax paper with oil and drape it over the couscous. Cover with aluminum foil and then put it in oven for another hour.

Use a knife to pull some of the couscous away, and if the meat pulls away from the bone and melts in your mouth, it is done! Keep it wrapped while you spike the yogurt with juice from the roasted lemon. Bring the pan to the table, cracking open the couscous. Add dollop of yogurt and sprinkle over cilantro and chili.