The Lamb Base Recipes

CASSANDRA'S YUMMY LAMB CHOPS

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

THE LAMB BASE

Steps:

• In a large cast-iron kettle, heat the oil over very high heat and add the meat cubes. Sprinkle with salt and pepper. Brown well over high heat on all sides, turning as necessary. If the pot is not large enough to hold all the meat in one layer, saute the meat in several batches. The browning will take from 10 to 15 minutes.
• Pour off the fat from the kettle, add the onions, garlic and celery, and stir well. Add the flour and cook over medium heat for three minutes, stirring occasionally. Add the wine, stock, tomato paste and bouquet garni. Stir to loosen the brown particles that may cling to the inside of the kettle. Bring to a boil, cover, and simmer for one hour and 15 minutes or until the lamb is tender.
• Remove the bouquet garni. Transfer the stew base to a freezer container and cool for about two hours. Then place in the freezer.
• The day before serving, remove the stew from the freezer and defrost it in the refrigerator for 24 hours. Or, if you have a microwave oven, you can defrost the stew the day you want to serve it by heating it on medium power for 30 to 45 minutes or on the defrost cycle.
• When ready to reheat the defrosted stew, trim and peel the turnips, potatoes and baby carrots. Cut the peeled turnips and potatoes lengthwise into approximately one-and-one-half-inch wedges, so that all are roughly the same size. This makes cooking time uniform and adds to the visual appeal.
• In a pot, add the turnips, potatoes, carrots, string beans, corn and peas, and cover with cold water. Bring to a rolling boil and blanch for one minute. Drain and set aside until ready to use.
• Pour the defrosted lamb stew into a large kettle and bring to a boil over medium-low heat. Add the vegetables and simmer gently for 10 minutes. Serve at once.

SUNNY'S EASY 7-LAYER GYRO DIP

Steps:

• For the lamb: In a large pan on medium heat, add the olive oil. When it begins to swirl, add the onion, garlic, oregano, lamb, salt and plenty of black pepper. Combine the ingredients, breaking up the lamb while cooking, until it is browned, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Layer the dip. In an 8-inch square dish, layer in this order: Spread the hummus on the bottom, then sprinkle evenly with the lamb, feta, tomatoes and cucumbers. Spread the tzatziki dip over the top and sprinkle with the dill to finish. Serve with the pita chips.

LAMB CUBES BASE FOR SOUVLAKI, PITAS, STEWS AND MORE

Steps:

• Brown lamb in olive oil.
• Deglaze pot with a little water scraping up browned bits and put all into a crock pot.
• Add other ingredients. Since its a base, I just leave the cloves whole and quarter the onions.
• Cook in crockpot for 8 hours on low. I have left it for 12 before, the meat is falling apart tender then but works beautifully.
• Let cool, remove from broth and store in freezer bags if not using immediately. Alternatively let the broth cool and then defat it and add that to some or all bags of meat.
• Take what you need when your craving for a good lamb dish hits.