Pressed Lamb Recipes

LAMB PATTIES

Lamb Patties image

Minced Lamb stuffed into puff pastry, as hot or mild as you like it. Makes a very filling munchy.

Provided by Madhu

Categories Meat and Poultry Recipes Lamb Ground

Time 45m

Yield 18

Number Of Ingredients 14

Ingredients

1 pound ground lamb
5 green chile peppers, diced
3 onions, peeled and chopped
1 tablespoon dark soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons ginger paste
2 tablespoons garlic paste
½ teaspoon ground white pepper
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
2 tablespoons chopped fresh cilantro
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Steps:

In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 15.7 g, Cholesterol 27.2 mg, Fat 14.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 247 mg, Sugar 1.8 g

PRESSED LAMB

Pressed Lamb image

Make and share this Pressed Lamb recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time P10D

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb salt
1/2 teaspoon saltpeter
1/4 cup sugar
2 1/2 quarts boiling water
1 lamb breast, double
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon onion, grated
3 tablespoons chopped parsley
1 teaspoon saltpeter

Steps:

To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
Remove from heat and chill.
Remove bones and sinew from meat and wash and dry thoroughly.
Sew pieces together for large square or rectangle.
Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
Also be sure to cut off all the meat from the bones and spread scraps over the surface.
Roll very tightly and hold with a meat fork while sewing ends and sides.
Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
After 10 days, remove meat from brine and cover with boiling water.
Boil slowly for 2 hours.
Place in press until cold.
If you do not have a press, place between two flat surfaces and place a weight on top.
The weight should be evenly distributed.
Slice thin as a cold cut or on open-faced sandwiches.

Nutrition Facts : Calories 34.5, Sodium 30502.9, Carbohydrate 8.8, Fiber 0.2, Sugar 8.4, Protein 0.1

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