Stockholm Lamb Recipes

IRISH LAMB STEW

Steps:

• Enjoy.

ARABIAN ROAST LAMB FIT FOR A KING AND QUEEN, WITH SPICED RICE

Steps:

• Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
• Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
• While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
• Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve.
• Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.

SPICY LAMB AND LENTILS

Steps:

• Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
• Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
• Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.

STOCKHOLM LAMB

Steps:

• Cut off as much fat as possible so the flavours go straight into the meat. This is the longest bit.
• Skip the salt. I use as much prepared mustard, usually French or Dijon and rub it in, as much as you feel like!
• Rub in the mustard and garlic (I use more than 1 clove) on all sides and pour over a little bit of the water, gently so you don't wash off the goodies already on it. The water also makes the lamb just moist enough to dampen the next super ingredient. Sprinkle over a couple of tablespoons of coffee granules (stuff this, making a cup of coffee). Skip the sugar and leave the brandy till a little later or you'll definitely lose all the alcohol.
• If cooking in the frypan pour more water into the frypan NOT on the lamb or you'll definitely lose all the goodies. Cook on 8, (10 being the hottest) for a couple of hours. Keep checking to make sure the pan does not boil dry and turning the lamb a few times to make the flavours go all through. You can add oil at the beginning if you like. I sometimes cook the veges in with the lamb and they come out black and yummy but not crunchy.
• Shanks don't take as long as the leg to cook and are better with a lower temperature about 160C in the oven, especially if you are just cooking the shanks.
• If cooking in the oven, I use less water 'cos it doesn't evaporate as much and bake uncovered at about 180-200C for a couple hours.