Best Levis Homecoming Lamb Recipes
BAKED LAMB
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.
OUZI LAMB
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.
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