Lamb Bûche

Well here's a wonderful twist on an old stand-by. Louisa whipped this up the night before last to go with the Asparagus Sautéed with Mushrooms

INGREDIENTS:

¾ to 1 lb. ground lamb

1/3 cup bread crumbs - Italian style

1-1/2 tsp fresh marjoram

1 large egg

½ tsp fresh ground pepper

Parsley sprigs for garnish.

PREPARATION:

Wash shaking off the water and finely chop the marjoram. Add the lamb to a large mixing bowl, breaking it up. Add the bread crumbs followed by the egg and the marjoram. Mix well with your hands. Grind in the fresh pepper and mix it in.

Coat a rectangular baking dish with non-stick cooking spray. Remove the mixture from the bowl and form it into a Bûche and place it in the dish

Preheat the over to 350 deg.

COOKING:

Place the dish in the over and roast for 50 to 60 min. Remove from the over, slice it into ¾ inch slices and arrange on a serving dish.

Garnish with sprigs of parsley and serve.

Braised Lamb with Vegetables

A truly enjoyable dinner. Though it is served over broad noodles it can also be served as a stew.

INGREDIENTS:

¾- 1 pound boneless lamb shank
2 cups of water (hot)
1 cup potatoes
1 cup carrots
½ cup celery
1 medium onion or 2 shallots
1 tsp. thyme
1 tsp rosemary
2 Tbsp olive oil
“Faux roux:”
1 Tbsp all-purpose flour
1 Tbsp water

PREPARATION:

Wash, peel and dice potatoes, carrots, and onion/shallots. Wash and dice the celery. If using fresh herbs, double the quantity, wash & shake off the water, remove leaves from stems and chop.

Clean, wash & dry the lamb then cut it into 1” cubes. Dredge it in a bowl of flour.

COOKING:

Heat oil in a large saucepan over medium high heat and Brown the lamb in the oil, about 5 minutes. Add salt & pepper to taste.
Add water, thyme and rosemary, cover, reduce heat to low and simmer for about 1-1/2 hour.

Add potatoes, carrots, celery and onion/shallot and simmer for about 45 min. or until the vegetables are tender. If pan contents appear dry, add a splash of Burgundy wine. In a small bowl blend flour and water to make a roux, and then stir this into simmering dish to thicken.

Serve over broad noodles and garnish with a sprig of rosemary