Basque Sheepherders’ Lamb Stew[1]

Basque Chile & Herb Rub

1 tsp chile powder                 1 TBS paprika

1 tsp dried oregano              2 tsp salt

¼ tsp black pepper

3-4 lbs bone-in lamb stew

2 canned red peppers or pimentos

2 TBS red wine vinegar

2 TBS olive oil

1 medium onion chopped

6 garlic cloves

¼ cup chopped green chiles

2 bay leaves

About 1 cup red wine

About 1 cup beef stock

Salt and freshly ground black pepper

Mix the rub ingredients in a small bowl.  Put meat in ziplock bag, add the rub, and toss to coat thoroughly.  Marinate the meat for up to two hours at room temperature or overnight in the refrigerator.

Blend red pepper and vinegar to a puree – set aside.

In large skillet or heavy pot, heat olive oil over medium-high heat.   Brown lamb on all sides, stirring often (about 10 minutes).  Remove lamb and pour off all but about 2 tablespoons of the fat.  Reduce heat to medium – sauté onion, garlic, and green chile.  Add lamb, pureed red peppers, bay leaves and stock, reduce heat to simmer and cook uncovered for 1-1/2 hours or until meat is tender.  Stir once in awhile and add more wine or stock if necessary (liquid should barely cover meat).

Remove meat.  Degrease sauce and reduce it over high heat to thicken slightly.  Remove and discard bay leaves.  Return meat to pan to warm through, and serve.

Tangy Barbecued Lamb Riblets

Ingredients

3 lbs. riblets, trimmed

1-¼ cups prepared barbecue sauce

¼ cup grape jelly

2 tablespoons lime or lemon juice

1 tablespoon brown sugar, packed

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon black pepper

Cut lamb riblets into 2-rib pieces.  Place riblets in large pot; cover with water.  Bring to a boil.  Reduce heat; simmer, covered, for 20 minutes.  Combine remaining ingredients in saucepan.  Cook over medium heat until jelly is dissolved.  Remove from heat.  When riblets are done, remove from pot; discard water.  Pat dry with paper towels to remove excess water.  Coat riblets with sauce and grill over medium-hot coals for 10-15 minutes, turning and basting frequently.

Barbecued Lamb or Goat Ribs

Ingredients

1-2 pounds of lamb ribs

1 tsp salt

1/8 tsp pepper

¼ cup firmly packed brown sugar

2 TBS mustard

¼ cup molasses

1/3 cup tomato paste

1 TBS soy sauce

1 TBS Worcestershire sauce

1/3 cup cider vinegar

Cut ribs into individual pieces.  Place in saucepan, add salt and pepper and cover with water.  Cover and simmer for 1 hour or until tender.  In small saucepan, combine the remaining ingredients.  Cook over low heat until blended.  Remove ribs from pan and brush with sauce.  Grill 4-6 inches from heat for 5 minutes.  Turn, brush with additional sauce and grill for 5 minutes.

Leg of Lamb “Zikiro”[2]

Ingredients

¾ cup olive oil

½ cup sherry vinegar

1/3 cup chopped fresh thyme

1 head of garlic, sliced

1 tsp paprika

1 TBS kosher salt

1 TBS white pepper

1 leg of lamb

3 cups water

Preheat oven to 500 degrees F (or prepare an indirect fire in barbecue).  Combine olive oil, sherry vinegar, thyme, garlic, paprika, salt and pepper.  Rub the marinade over the meat.  Cover tightly and marinate for 2 hours.  Place the lamb on a rack in a roasting pan.  Pour the marinade over the lamb and add 2 cups of water to the bottom of the pan.  Cook for 1 ¼ hours or until internal temperature is 150 degrees F (for medium rare), basting frequently.  Set aside on a cutting board to rest for 20 minutes, covered with aluminum foil.

Pistachio-encrusted Rack of Lamb

Ingredients

1 rack of lamb – frenched

Salt, pepper and garlic powder, to taste

3 TBS Fiddyment Farms pistachio butter

Prepare an indirect fire in the barbecue.  Coat rack of lamb with salt, pepper and garlic powder,  Place rack fat side down over indirect heat for 20 minutes.  Coat with pistachio butter, turn over and cook for an additional 8-10 minutes.  Let stand for 5 minutes before serving.

Nancyjo Riekse’s Lamb or Goat Stew with Peanut Sauce

Ingredients

2 TBS light olive oil

1 ½ lbs. lamb shoulder, trimmed of excess fat & cut into 1-½” pieces
1 clove garlic, minced

¼ cup smooth peanut butter
3 TBS low-sodium soy sauce

3 TBS dark brown sugar
2 TBS fresh lemon juice

1 TBS molasses
1/8 tsp cayenne pepper

½ C water
¼ C chopped roasted peanuts

2 TBS chopped fresh cilantro (garnish)
Salt & pepper, to taste

Warm olive oil in a sauté pan over medium-high heat. Add lamb and brown quickly on all sides. Using a slotted spoon, transfer to crockpot.  Add the garlic and sauté for a minute, then add peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne, scraping up brown bits and stirring with a whisk. Add water and pour over lamb in the crock.  Cover and cook on LOW for 6-8 hours. At end of cook time, stir in peanuts and cilantro. Season to taste. Serve hot over brown jasmine rice or couscous.

Pulled Birria Tacos

Ingredients – Adobo Sauce

10 dried ancho chilies, stemmed and seeded

10 Guajillo chilies, stemmed and seeded

2 garlic heads, roasted, peeled and chopped

½ cup cider vinegar

1 TBS salt

2 tsp dried oregano leaves, crushed

1 tsp ground cinnamon

½ tsp ground pepper

½ tsp ground cumin

½ tsp ground coriander

2 pinches ground cloves

4 (about 5-1/2 pounds) lamb hindshanks

as needed Salt and pepper

1/2 cup Olive oil

2 medium Yellow onions, chopped

3 pounds 8 ounces Fresh tomatoes, cored and chopped

8 cloves garlic, chopped

2 bay leaves

1/2 bunch fresh thyme

1 tablespoon ground cumin

1 tablespoon Mexican oregano

2 cups Adobo

2 cups chicken stock

2 cups fresh orange juice

2 teaspoon salt

2 tsp ground pepper

24 corn tortillas

as needed Accompaniments: black beans, chopped red onion, chopped avocado, cilantro leaves, lime wedges.

For Adobo: Over medium heat, toast chilies in dry skillet pressing flat with spatula for about 15 seconds on each side until aromatic. Place roasted chilies in a bowl of hot water and let stand until softened. Drain chilies. In blender, combine chilies, garlic, vinegar, salt, oregano, cinnamon, pepper, cumin, coriander and cloves. Blend to make a smooth paste. Strain paste through a sieve.

For Lamb: Season lamb shanks generously. In large Dutch oven heat the oil over medium high heat. Add the lamb shanks and sear on all sides until evenly browned. Transfer to plate and keep warm. Add onions, tomatoes and saute until soft. Add garlic, bay leaves, thyme, cumin and oregano. Saute for 2 minutes. Stir in Adobo, stock and orange juice, bring to a boil. Add lamb shanks, cover and braise in 350 degrees F oven for about 2 hours or until lamb is falling off the bone. Remove lamb form sauce. While lamb is still warm, use two forks to finely shred; keep warm and set aside. Stain the sauce though a medium china cap and season to taste with salt and pepper; keep warm and set aside.

To serve: Arrange lamb and sauce in separate dishes. Warm tortillas on grill and keep warm in towel. Spoon the lamb and sauce onto tortillas. Allow guests to add their own accompaniments.

Grilled Loin Chops with Fennel

Ingredients

1 TBS fennel seed

1 tsp each garlic salt and coarse pepper

2 tsp olive oil

8 loin chops

1 large red onion, cut into ½ inch thick slices

In a small bowel, combine fennel, garlic, salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.

Grill over coals covered with gray ash. Begin by cooking onions for 5 minutes. Turn onions over when browned and cook until tender. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.

Make grilled onions into rings and serve with lamb chops.

Kufda

Ingredients

1 lb. ground lamb

Garlic powder, cumin, salt and pepper to taste.

1 tsp dried parsley

1 cup cracker crumbs

Olive oil

Mix lamb, ½ cup cracker crumbs and seasoning in bowl.  Roll lamb into oblong meat balls (about 2” long) and roll in remaining cracker crumbs.  Saute in olive oil over medium heat until cooked through (about 25 minutes, turning to brown on all sides).  Serve with rice or in pita bread with cucumbers, tomatoes and yogurt sauce.