Levis Homecoming Lamb Recipes

Steps:

• For the lamb: Preheat the oven to 350 degrees F.
• Heat oil in a large Dutch oven and sear lamb all around until nicely browned. Remove to a roasting pan and drizzle with apple cider vinegar.
• Add diced garlic, then onions to the Dutch oven and cook until tender, 8 to 10 minutes. Add Burgundy, Marsala, sherry, salt, allspice, pepper, cinnamon and 1 1/2 quarts water and let it simmer a few minutes.
• Add tomatoes, bay leaves, rosemary and the contents of the Dutch oven to roasting pan with the lamb. Cover it tight and roast until tender, 3 to 3 1/2 hours.
• For the ouzi rice: Meanwhile, add ground beef to a hot pot and cook, stirring and mashing constantly, until cooked, 10 to 12 minutes. Remove from pan and set aside.
• Place oil and onions in same pot and cook until tender. Add the rice and stir all together, then add the ground beef, salt, allspice, cinnamon, pepper and 4 1/2 cups water. Cover and cook on really low heat for 40 minutes.
• For the beurre noisette: Cook the butter in a small saucepot until it starts to brown, then add almonds and pine nuts and continue to cook until toasted.
• Serve chunks of lamb over ouzi rice. Top with beurre noisette and serve with yogurt.

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

Steps:

• Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
• Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
• Heat a grill or grill pan to fairly high heat.
• Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
• Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

Steps:

• Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.