The Martha Stewart Living Cookbook (53 page)

When buying lamb, look for meat that is firm and bright, pink to light red in color, with smooth, white fat rather than yellow. The cut surface of the bones should be red and moist. Avoid meat that is darker, slightly purplish, strong-smelling, or with bones that are white and dry (signs of an older animal). Most American lamb is largely grain-fed, making it slightly more tender and milder tasting than grass-fed imported lamb.

mint and pistachio stuffed leg of lamb

SERVES 6 TO 8

Large cuts of meat are often stuffed after being boned. Here, fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb.

2 cups fresh mint leaves

2 cups fresh flat-leaf parsley leaves

1 cup unsalted roasted pistachio nuts

2 garlic cloves

1½ tablespoons fresh lemon juice

½ cup plus 1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

1 6- to 7-pound leg of lamb, trimmed of excess fat and butterflied (about 2 inches thick)

1 cup homemade or low-sodium store-bought chicken stock

1.
Preheat the oven to 350°F. Place the mint, parsley, pistachios, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Pulse to combine. With the machine running, add ½ cup olive oil through the feed tube; process until smooth. Season with salt and pepper.

2.
Lay the lamb flat on a clean work surface. Spread the mint mixture evenly over the lamb, leaving a 1-inch border all around. Starting at the narrow end, roll the lamb into a tight log; tie well with kitchen twine, being sure to secure both ends.

3.
Heat the remaining tablespoon olive oil in a cast-iron skillet over medium heat. Place the lamb in the pan, and cook until browned on all sides, 7 to 10 minutes. Place in the oven; roast until a meat thermometer registers 140°F when inserted in the center, about 1 hour 10 minutes. Transfer the lamb to a platter or cutting board, and let rest 15 minutes.

4.
Meanwhile, make the pan sauce: Pour off the fat from the skillet. Add the stock, and deglaze the pan by scraping up any browned bits with a wooden spoon. Simmer until the liquid is slightly thickened, about 5 minutes. Remove from heat, and serve with the stuffed lamb.

roasted whole leg of lamb with fresh herb rub

SERVES 8

1 6- to 7-pound leg of lamb, trimmed

Coarse salt and freshly ground pepper

2 garlic cloves, thinly sliced

2 tablespoons plus 2 teaspoons Dijon mustard

2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish

1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish

2 tablespoons extra-virgin olive oil

2 onions, peeled and quartered

4 carrots, peeled

4 stalks celery

6 new potatoes, halved if large

2 tablespoons all-purpose flour

2 tablespoons unsalted butter, softened

½ cup dry red wine

1 cup homemade or low-sodium store-bought beef stock

1.
Preheat the oven to 500°F. Season the lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.

2.
Rub the oil over the bottom of a roasting pan; cover with herb bunches. Place the lamb on top. Roast 20 minutes; reduce heat to 375°F. Add the onions, carrots, celery, and potatoes; season with salt and pepper. Roast until a meat thermometer inserted near center, avoiding bone, reads 140°F, about 70 minutes. Transfer the lamb and vegetables to a platter; let rest 20 minutes.

3.
Meanwhile, make the sauce: Knead the flour and butter together. Pour off the fat; place the pan over medium heat. Add the wine; reduce by half. Add the remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add the butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

spice-rubbed lamb chops

SERVES 2

1 teaspoon dried thyme

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon paprika

½ teaspoon coarse salt

Freshly ground pepper

2 lamb rib chops (about 5½ ounces each)

2 teaspoons extra-virgin olive oil

1 ounce arugula (about 2 cups)

1.
Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put the lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.

2.
Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add the chops. Reduce heat to medium. Cook the chops, flipping halfway through, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide the arugula between the plates; drizzle with the remaining teaspoon oil.

FIT TO EAT RECIPE
PER SERVING: 175 CALORIES, 12 G FAT, 48 MG CHOLESTEROL, 1 G CARBOHYDRATE, 330 MG SODIUM, 15 G PROTEIN, 1 G FIBER

northern indian lamb meatballs

SERVES 4

2 small garlic cloves

1 piece (1 inch) peeled fresh ginger, sliced

2 tablespoons vegetable oil

1 large onion, finely chopped

½ teaspoon ground turmeric

¾ teaspoon cayenne pepper

2 tablespoons plus 1 teaspoon ground coriander

1 can (8 ounces) plain tomato sauce

1 dried bay leaf

Coarse salt

12 ounces ground lamb

1 cup fine fresh bread crumbs

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cup finely chopped fresh cilantro

1 large egg

6 prunes, quartered

½ teaspoon garam masala

Pickled vegetables, for serving

Indian flatbread, for serving

1.
Process the garlic, ginger, and 1½ teaspoons water in a food processor until a chunky paste forms; set aside.

2.
Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the onion; cook, stirring, until translucent, about 3 minutes. Set aside one-quarter of the onion in a large bowl.

3.
Add 1 tablespoon garlic paste, ½ cup water, the turmeric, ½ teaspoon cayenne, and 2 tablespoons coriander to the onion in the skillet. Cook 3 minutes, stirring. Add the tomato sauce, 1½ cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.

4.
Mix the reserved onion, lamb, bread crumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and ¼ teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.

5.
Add the meatballs to the simmering sauce (add water if the meatballs are not covered by the sauce). Cook until the sauce has thickened, about 40 minutes. Stir in the garam masala.

grilled lamb chops with lemon yogurt sauce

SERVES 4

Low-fat plain yogurt can be used instead.

1 cup whole-milk plain yogurt

1 tablespoon fresh lemon juice

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teaspoon paprika

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teaspoon ground cumin

8 rib lamb chops

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

Mint sprigs for garnish (optional)

1.
Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.

2.
Make the chops: Heat the grill to medium. Sprinkle the chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the yogurt sauce and mint sprigs, if desired.

individual lamb pies

SERVES 4

3 tablespoons vegetable oil

1 pound lamb stew meat, cut into 1½-inch cubes

Coarse salt and freshly ground pepper

1 medium onion, finely chopped

2 celery stalks, cut into ¼-inch dice

4 ounces white button mushrooms, cut into ¼-inch pieces

1 piece (1 inch) peeled fresh ginger, minced (about 1 tablespoon)

1 tablespoon fresh thyme, coarsely chopped

Pinch of ground cloves

1 cup homemade or low-sodium store-bought lamb or beef stock

½ cup dry red wine

4 ounces pitted prunes, halved

Short Pastry Crust (recipe follows)

All-purpose flour, for work surface

1 tablespoon heavy cream

1 large egg yolk

1.
Heat 2 tablespoons oil in a medium heavy pot over medium-high heat. Season the lamb with salt and pepper. Cook the lamb until browned on all sides, about 8 minutes. Transfer to a medium bowl. Add the remaining tablespoon oil to the pot. Add the onion, celery, and mushrooms; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the ginger, thyme, cloves, lamb, stock, wine, and ½ cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until the lamb is tender, about 2½ hours. Stir in the prunes. Season with salt and pepper. Let cool completely.

2.
Divide the dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a ¼-inch thickness. Cut out 4 6-inch rounds. Transfer 1 round to each of 4 5-inch pie plates. Divide the stew among the pies. Roll out the remaining dough to a ¼-inch thickness. Cut out 4 7-inch rounds. Randomly punch out circles from the rounds with a ½-inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck the edges under; press gently to seal. Refrigerate until cold, about 30 minutes.

3.
Preheat the oven to 400°F. Whisk the cream and egg yolk in a small bowl. Brush the crusts with egg wash. Bake the pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.

short pastry crust

MAKES ENOUGH FOR FOUR 5-INCH DOUBLE-CRUST PIES OR ONE 13
×
4½-INCH DOUBLE-CRUST PIE

2½ cups all-purpose flour

1 teaspoon salt

6 tablespoons cold unsalted butter

2 tablespoons cold vegetable shortening

¼ to ½ cup ice water

Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse meal. With the processor running, drizzle in ¼ cup water until the dough just comes together. (If the dough is still crumbly, add up to ¼ cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide the dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.

curried lamb kabobs with cherry tomatoes and red onions

MAKES 8

1 garlic clove, minced

½ teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon dried oregano

6 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

¼ cup loosely packed mint leaves, chopped

2 pounds lamb shoulder, cut into 1-inch cubes

1 pound cherry tomatoes, mixed colors

4 small red onions, cut into 8 wedges

1½ tablespoons coarse salt

2 teaspoons freshly ground pepper

1.
Whisk together the garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add the lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.

2.
Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.

3.
Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the lamb is cooked through but pink inside, about 8 minutes, depending on the heat of the grill. The vegetables should be soft.