Lamb Recipes from Food Day Canada

Lamb and Prune Tagine (Agneau aux Pruneaux)

A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape. It must be seasoned before use by putting it on low heat, adding 1 cup (250 mL) milk, covering it and heating it for 20 – 30 minutes. The milk should only simmer but not boil dry. Let the tagine cool before disposing of the milk, washing the pot and drying it. 3 Tbsp (45 mL) olive or canola oil 2 onions, peeled and thinly sliced 4 garlic cloves, minced 1 tsp (5 mL) cinnamon 1 tsp (5 mL) salt 1 tsp (5 mL) ground ginger ½ tsp (2 mL) black pepper ½ tsp (2 mL) turmeric ½ tsp (2 mL) saffron 2 tsps (10 mL) grated fresh ginger 2 Tbsp (30 mL) minced fresh parsley 2 Tbsp (30 mL) minced fresh coriander 1 cup (250 mL) pitted whole prunes 600 – 700 g lean lamb or beef 2 – 3 medium potatoes, scrubbed and quartered 2 cups (500 mL) water Garnish: ½ cup (125 mL) whole, blanched almonds 1 Tbsp (15 mL) sesame seeds. Icing sugar, as needed – to dust at the end Cut the meat into ½ – ¾” (1 – 1.5 cm) cubes. Set aside. Place the tagine base over medium heat. Add the oil and sauté the onion and garlic, stirring and cooking till tender. Cover with the lid for part of the cooking time. Measure in the cinnamon, salt, ground ginger, turmeric, saffron, fresh ginger, parsley, coriander and prunes. Stir in the meat and arrange the potatoes around the perimeter of the pot. Add the water, cover and bring to a boil. Reduce heat and simmer, covered, for 1 ½ – 2 hours, or till the meat is tender. Add water as needed. Meanwhile prepare the garnish. In a shallow dry skillet, brown the almonds on medium heat. Just before they are fully golden, toss in the sesame seeds. Continue to dry roast for 1 – 2 minutes. Remove from the heat and set aside. To serve, top the dish with the almonds and sesame seeds. Dust with a little icing sugar. Recipe from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (HarperCollins Canada...

Spiced Lamb Strips with Mint and Cilantro

Combining savory lamb with cumin, coriander, mint, garlic and tomatoes, this recipe combines the best of traditional North American and Middle Eastern lamb preparations. 1 lb (500 g) lamb leg, boned, trimmed and cut into thin strips 1 tsp (5 mL) cumin 1 tsp (5 mL) coriander 1 tsp (5 mL) paprika 1/4 tsp (1 mL) pepper 1 Tbsp (15 mL) plus 1 tsp (5 mL) canola oil 1 small onion, thinly sliced 2 cloves garlic, minced 4 Roma tomatoes, seeded and cubed 1 Tbsp (15 mL) chopped fresh mint 1 Tbsp (15 mL) chopped fresh cilantro 4 whole wheat pitas, warmed 2 cups (500 mL) shredded lettuce 8 black olives, chopped In medium bowl, add lamb strips. Mix with cumin, coriander, paprika and pepper. In large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium high heat. Working in batches, sauté lamb strips 4 – 5 minutes or until cooked through. Remove from pan and set aside. Add 1 tsp (5 mL) canola oil to pan and sauté onion for 3-4 minutes or until onion is cooked. Add garlic, tomatoes and cook 2 to 3 minutes longer. Add lamb back to pan. Add mint and cilantro and toss with meat and vegetables. Divide mixture between four pitas. Garnish with lettuce and black olives. Yield: 4 servings. Serving size: 254 g. Recipe courtesy of...

Vanessa’s Shepherd’s Pie with Buttermilk Yukon Gold Topping

Vanessa Currie is a potato researcher, the keeper of the progeny of Yukon Gold and a fabulous cook. Never one to miss an opportunity to hold forth on her favourite topic…good spuds, she writes: “A word about the potatoes – I suggest Yukon Gold where available. I would not recommend red skinned, or other yellow fleshed, especially the “low carb” varieties. These types tend to have lower specific gravities and don’t mash as nicely. Long...

Spiced Lamb Chops with a Spinach Sauce

To Marinate the Lamb: 1 Tbsp (15 mL) finely chopped fresh ginger 2 tsp (10 mL) fennel seeds, ground 2 tsp (10 mL) ground mustard 1 tsp (5 mL) cardamom seeds (removed from green or white pods) 1 tsp (5 mL) ground red pepper (cayenne) 1 tsp (5 mL) coarse kosher or sea salt 8 large cloves garlic, finely chopped About 2 1/2 lbs (1.25 kg) rack of lamb (from ribs), cut into chops (need 18 chops) To Cook the Lamb...