ARMENIAN SHISH KABOB
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Provided by chefmarkmarcarian
Categories Meat and Poultry Recipes Lamb
Time P1DT1h18m
Yield 6
Number Of Ingredients 14
Steps:
- Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
- Position oven rack to its top setting and set oven to broil.
- Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
- Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
- Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
- Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g
ROAST LEG OF LAMB-ARMENIAN STYLE!
I figured that pleasing my guests was just as important as pleasing me. With this recipe I actually pleased all of us. I must say that this was the best leg of lamb I had ever roasted. It was succulent, tender and very savory throughout. The spices combined very well so as to enhance the flavor of the lamb rather than cover it. We were all very pleased with the meat, and I would certainly serve it again. ARMENIAN POWER!
Provided by Mark Marcarian
Categories Lamb/Sheep
Time 1h2m
Yield 1/2 lb. per person.
Number Of Ingredients 7
Steps:
- Mix garlic, basil and mint.
- Cut deep slits into the lamb and fill them with the mixture.
- Salt and pepper the lamb.
- Sprinkle with dried rosemary and top with the sliced onions.
- Cover with aluminum foil and roast in a 350F oven, about 1/2 hour per pound of lamb.
- Remove the foil for the last 1/2 hour of cooking.
Nutrition Facts : Calories 102.9, Fat 0.2, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 24.5, Fiber 3.5, Sugar 9.5, Protein 2.5
ARMENIAN LAMB
Number Of Ingredients 11
Steps:
- Cube meat ad brown a few pieces at a time. Remove meat and add onions and garlic. Cook slowly for 5 mins, stirring. Dust in the flour and spices and continue cooking 3-4 mins. Stir in the tomato purée and stock away from heat. Blen till smooth. Return to stove and bring to the boil stirring. Add meat and cook in slow oven mk 2 for 3 hours. Pilaf rice cooked in chicken stock with onion - add currants and pistachios.
ARMENIAN LAMB AND GRILLED VEGETABLES
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
- Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
- Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
- Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
- Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
- For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
- Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.
ARMENIAN STUFFED LEG OF LAMB
Mint, cinnamon, currants, lemon - the herb-laden, sweet and spicy flavor of Armenian cuisine is ideal for warming up a crisp autumn evening. From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include marinating time. Posted for ZWT 4.
Provided by JackieOhNo
Categories Long Grain Rice
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Marinate lamb: Remove fell (the thin outer membrane) and all but 1/8-inch layer fat from lamb. Make 12 small incisions in outside surface and insert garlic slivers. Combine oil, lemon juice, mint, oregano, salt, and pepper in small bowl. Place lamb in glass dish and spread o il mixture evenly over inside and outside surfaces. Let stand covered at room temperature 1-1/2 hours or refrigerate overnight. (If lamb is refrigerated, let warm to room temperature 1-1/2 hours before roasting.).
- Make stuffing about 1-1/2 hours before roasting lamb: Melt butter in large saucepan over medium heat. Add onion and celery; saute until tender but not browned, about 4 minutes. Stir in rice, pine nuts and parsley. Reduce heat to low and cook until rice turns opaque, 2-3 minutes. Gradually stir in broth. Stir in currants and pepper to taste. Heat to boiling over high heat. Reduce heat and simmer covered until liquid is absorbed. Remove from heat and add allspice and cinnamon while fluffing rice with fork. Let cool at room temperature about 1 hour.
- Heat oven to 475 degrees.
- Place lamb, fat side down, on work surface. Spoon about 2 cups stuffing into pocket where bones were. Press leg together and tie at 1-inch intervals with kitchen string. Place lamb on rack in roasting pan. Spoon remaining stuffing into small casserole and set aside.
- Roast lamb on rack in upper third of oven until browned, about 15 minutes. Reduce heat to 350 degrees. Carefully pour 1-1/2 cups water into pan. Continue to roast, basting every 15 minutes, until meat thermometer inserted into thickest part of leg registers 145 degrees for medium-rare; it will take about 45 minutes. Fifteen minutes before lamb is done, spoon 1-2 T. pan juices over stuffing in casserole and bake in oven until heated through. Transfer lamb to carving board and let stand 15-20 minutes.
- Spoon fat from pan juices, then heat juices to boiling, scraping loose browned bits on bottom of pan. Strain into sauceboat and season with pepper.
- Slice lamb 1/2-inch thick and serve with stuffing and pan juices.
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