First generation Greek; weaned on lamb. Parents gone now, bachelor
would like to learn how to cook lamb, with the 'subject' above, to
start! Can never have it because it always turns out to be like shoe
leather,

Help please. even if I have to eat it in a stew, as long as I don't
wind up using it to nail it to the bottom of my shoe to cover a hole!

Thanks

Mikie

On Jul 21, 8:48*pm, Mikie > wrote:
> First generation Greek; weaned on lamb. Parents gone now, bachelor
> would like to learn how to cook lamb, with *the 'subject' above, to
> start! Can never have it because it always *turns out to be like shoe
> leather,
>
> Help please. even if I have to eat it in a stew, *as long as I don't
> wind up using it to nail it to the bottom of my shoe to cover *a hole!

My favorite seasoning for lamb is black pepper, oregano and salt,
maybe fresh lemon after plating.
>
> Thanks
>
> Mikie

--Bryan

On Jul 21, 6:54*pm, Bobo Bonobo® > wrote:
> On Jul 21, 8:48*pm, Mikie > wrote:
>
> > First generation Greek; weaned on lamb. Parents gone now, bachelor
> > would like to learn how to cook lamb, with *the 'subject' above, to
> > start! Can never have it because it always *turns out to be like shoe
> > leather,
>
> > Help please. even if I have to eat it in a stew, *as long as I don't
> > wind up using it to nail it to the bottom of my shoe to cover *a hole!
>
> My favorite seasoning for lamb is black pepper, oregano and salt,
> maybe fresh lemon after plating.
>
>
>
> > Thanks
>
> > Mikie
>
> --Bryan

Thanks, Bryan Got them in fridge and pantry. So, just pan fry the
chop and it becomes edible? No pro-treatment, how best pan fry, how
long...etc? Well I'll take a chance!!!

And why are there so many mean spirited people in this world,
expecially in such a nice group such as this one? Why would anyone
humiliate a poster? Guy offered to sell some real bad italian recipes.
In these times, he may be desperate to try to put food on his table. I
chose not to respond. And if I did I would encourage him to re-write
with more Italian-like ingredients. Others chose to lambaste the poor
guy with cheap shots. I think I'll go live in a cave!
Ciao tutti!
Mikie

Mikie wrote:
> First generation Greek; weaned on lamb. Parents gone now, bachelor
> would like to learn how to cook lamb, with the 'subject' above, to
> start! Can never have it because it always turns out to be like shoe
> leather,
>
> Help please. even if I have to eat it in a stew, as long as I don't
> wind up using it to nail it to the bottom of my shoe to cover a hole!

Don't cook it so long. Lamb should be cooked only until pink and it
should be tender and juicy.

Mikie wrote:

> Help please. even if I have to eat it in a stew, as long as I don't
> wind up using it to nail it to the bottom of my shoe to cover a hole!
>
> Thanks
>
> Mikie
>
Yes, this recipe includes a lot of ingredients. But it is easy to make
(especially in advance) and DELICIOUS to boot! IMO, a perfect use for
those less tender shoulder cuts.


* Exported from MasterCook *

Spring Lamb Ragout

Recipe By :Lillian M
Serving Size : 5 Preparation Time :0:00
Categories : Lamb Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
2 large onions -- chopped
3 cloves garlic -- chopped
3/4 teaspoon sugar
2 1/2 pounds lamb stew meat -- 1 inch cubes
salt and pepper
1/4 cup flour
2 tomatoes -- peeled, seeded, chop
3/4 cup chicken stock
1/2 cup beef stock
3/8 cup dry white wine
1 tablespoon chopped fresh rosemary -- or 2 tsp. dried
1 1/2 teaspoons tomato paste
1/2 teaspoon dried thyme -- crumbled
1 bay leaves
2 2/3 tablespoons butter
6 ounces mushrooms -- sliced
4 ounces frozen artichoke hearts -- thawed and quartered
1 1/2 small zucchini -- 1/2-inch cubes
3/8 cup kalamata or black olives
1 1/2 tablespoons minced fresh parsley

Position oven rack in lower 1/3 of oven and heat to 350 degrees.
Heat 2 T. oil in large dutch oven over medium heat. Add onions and
garlic. Cook til soft and translucent.
Sprinkle with sugar and cook till lightly browned- about 5 minutes.
Transfer to bowl and set aside.
Add 4 T. oil to same pan and heat over medium heat. Season lamb with
salt and pepper, dredge in flour.
Add lamb to pot (in batches if necessary) and cook till brown. About 6
min. Add any extra flour to the pan and stir one minute.
Add onion-garlic mixture, tomatoes, both stocks, wine, rosemary, tomato
paste, thyme and bay leaves. Stir to combine.
Bake in oven till lamb tender, about 65 min.
Melt butter in heavy skillet. Add mushrooms and saute till golden. About
8 min.
Add artichockes and zucchini and saute till tender, about 5 minutes.
Stir into Stew.
*Can be prepared 1 day in advance and reheated over medium heat)
Mix in olives and garnish with parsley.

Dave Smith wrote:

>> First generation Greek; weaned on lamb. Parents gone now, bachelor
>> would like to learn how to cook lamb, with the 'subject' above, to
>> start! Can never have it because it always turns out to be like shoe
>> leather,
>>
>> Help please. even if I have to eat it in a stew, as long as I don't
>> wind up using it to nail it to the bottom of my shoe to cover a hole!
>
> Don't cook it so long. Lamb should be cooked only until pink and it should
> be tender and juicy.

Lamb shoulder chops have a lot of connective tissue. I find them most tender
and flavorful when they're cooked to medium-well.

Bob

Mikie > wrote:

> First generation Greek; weaned on lamb. Parents gone now, bachelor
> would like to learn how to cook lamb, with the 'subject' above, to
> start! Can never have it because it always turns out to be like shoe
> leather,
>
> Help please. even if I have to eat it in a stew, as long as I don't
> wind up using it to nail it to the bottom of my shoe to cover a hole!

Depending on the actual piece of meat, this cut can be a bit tough on
occasion, so stewing or braising may be indeed your best option if you
do not want it at all chewy. How about a favourite of mine, stifado, a
Greek stew with pearl onions and wine, which can be made with lamb? Or
the French estouffade d'agneau (it might be interesting to speculate as
to where the root of stifado, stufato, estouffade, étouffée, stew, etc.
comes from..)? Or a navarin? Or a daube? And here is a repost...

Consider chanakhi, a Georgian lamb stew made in - and named after - an
earthenware pot. It is often made in little individual clay pots, but
here is a recipe using a large one. It is impossible to go wrong with
the recipe; it is virtually fail-proof, given good-quality ingredients.
There is quite a bit of chopping and other prep work, but otherwise the
dish makes itself. If you don't have an earthenware pot, think of
acquiring one (for example a Römertopf) - it is a very useful utensil on
occasion. I've posted a chanakhi recipe some years ago, but here is
another one with more detailed instructions. It is from _Please to the
Table_ by Anya von Bremzen and John Welchman.

Victor

Chanakhi
Lamb and Vegetables baked in an Earthenware Casserole

3 pound shoulder lamb chops
2 large cloves garlic, crushed in a garlic press
Salt, to taste
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon sweet Hungarian paprika
5 large cloves garlic, finely minced
3 tablespoons finely chopped fresh cilantro, plus additional for garnish
6 baby eggplants (about 3 1/2 inches long and 1 inch thick), stemmed
3 tablespoons finely chopped fresh parsley
3 large boiling potatoes, peeled and quartered
3 medium-size onions, sliced
Freshly ground black pepper, to taste
3/4 cup tomato juice
1/2 teaspoon dried red pepper flakes
8 black peppercorns
2 tablespoons fresh lemon juice
6 fresh, ripe plum tomatoes, peeled and halved

1. Trim off all the fat from the lamb and reserve.

2. Rub the chops with the crushed garlic, salt, and the hot and sweet
paprika. Refrigerate for 1 hour, bringing to room temperature before
cooking.

3. Have ready a large earthenware casserole with a tight-fitting lid.
If unglazed, soak both casserole and lid in cold water for 30 minutes
(see Note).

4. Preheat the oven to 350°F.

5. Finely mince enough of the reserved lamb fat to make 1 tablespoon.
Discard the rest. Mix with 2 pinches of salt, 1 teaspoon of the minced
garlic, and 2 teaspoons of the chopped cilantro. Make several long,
deep slits in each eggplant and stuff each one with a little of the fat
mixture. This will make the eggplant moist and flavourful inside.

6. Arrange the lamb chops in the bottom of the casserole. Sprinkle
with some of the parsley and some of the remaining cilantro and garlic.
On top of the meat arrange a layer each of potatoes, eggplant, and
onions, sprinkling each layer with garlic, fresh herbs, and salt and
pepper.

7. Add the tomato juice, red pepper flakes, peppercorns, and lemon
juice, then cover and cook in the oven for 50 minutes.

8. Add the tomatoes and cook, without stirring, for another 45 minutes.

9. Serve in large soup plates or bowls, sprinkled with fresh cilantro.

Note: When baking in a Römertopf or other unglazed pottery, it is
important to soak it in cold water for 30 minutes before each using so
the clay absorbs the liquid. The ingredients will then be "steamed" for
the first 15 or 20 minutes of cooking.

"Mikie" > wrote in message
...
> First generation Greek; weaned on lamb. Parents gone now, bachelor
> would like to learn how to cook lamb, with the 'subject' above, to
> start! Can never have it because it always turns out to be like shoe
> leather,
>
> Help please. even if I have to eat it in a stew, as long as I don't
> wind up using it to nail it to the bottom of my shoe to cover a hole!
>
> Thanks
>
> Mikie

I haven't made this in years but it was really tasty...

Coat the chops with Mango Chutney, and sprinkle a decent amount of curry
powder and some black pepper on it. Broil close to the heat for ~3 minutes a
side. This is best served medium, just a hint of pink in the middle.

IIRC, it worked pretty well on a charcoal grill, not so wonderfully on the
gas grill I had at the time.

Jon

On Tue, 21 Jul 2009 18:48:08 -0700 (PDT), Mikie > wrote:

>First generation Greek; weaned on lamb. Parents gone now, bachelor
>would like to learn how to cook lamb, with the 'subject' above, to
>start! Can never have it because it always turns out to be like shoe
>leather,
>
>Help please. even if I have to eat it in a stew, as long as I don't
>wind up using it to nail it to the bottom of my shoe to cover a hole!
>
>Thanks
>
>Mikie

You should have somewhere in your past a recipe for lamb braised
with baby okra. FInished with a bit of tomato, it is truly delicious.
ALso, try a lamb and preserved lemon tagine. If you don't have the
vessel, you can use a slow cooker to good effect.

Take a look at this one:

http://www.paula-wolfert.com/recipes/mor_tagine.html

I've made it often and it's never failed.

Alex

On Tue, 21 Jul 2009 18:48:08 -0700 (PDT), Mikie > wrote:

>First generation Greek; weaned on lamb. Parents gone now, bachelor
>would like to learn how to cook lamb, with the 'subject' above, to
>start! Can never have it because it always turns out to be like shoe
>leather,
>
>Help please. even if I have to eat it in a stew, as long as I don't
>wind up using it to nail it to the bottom of my shoe to cover a hole!
>
so, what did you do and how did it turn out?

--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
Mikie > wrote:

> First generation Greek; weaned on lamb. Parents gone now, bachelor
> would like to learn how to cook lamb, with the 'subject' above, to
> start! Can never have it because it always turns out to be like shoe
> leather,
>
> Help please. even if I have to eat it in a stew, as long as I don't
> wind up using it to nail it to the bottom of my shoe to cover a hole!

I cook it long and slow in a non-stick pan, about 20 minutes each side.
Long and slow is the key to making this particular cut tender.

Miche

--
Electricians do it in three phases

Miche wrote:
> In article
> >,
> Mikie > wrote:
>
>> First generation Greek; weaned on lamb. Parents gone now, bachelor
>> would like to learn how to cook lamb, with the 'subject' above, to
>> start! Can never have it because it always turns out to be like shoe
>> leather,
>>
>> Help please. even if I have to eat it in a stew, as long as I don't
>> wind up using it to nail it to the bottom of my shoe to cover a hole!
>
> I cook it long and slow in a non-stick pan, about 20 minutes each side.
> Long and slow is the key to making this particular cut tender.
>
> Miche
>

And this chick knows her lamb! (ohhhhhh how I miss NZ!!)

TammyM