TURKISH LAMB GALETTE

Ground Lamb was on sale for $4/lb last week.  I bought some and decided we should have something new and different.  While looking around, I remembered we would have an extra pie dough because we had Tortiere last week.

D made it, and I think it was easy, because he didn't make any comments about the dough (this is usually the issue).  We figured out the points ahead of time and they were high, but despite how small it looked, 1/6 of the Galette was more than enough, if you have a salad to go with it.

We would have again.

TURKISH LAMB GALETTE

Photo by ALB

From: Climbing Grier Mountain
Yield: makes one 9-inch pie (6 servings)
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients
1 tbsp olive oil (didn't use)
1 lb ground lamb
1 garlic clove, minced
1/2 cup chopped red onion
2 tbsp drained and chopped sun dried tomatoes
2 hot cherry peppers, diced (used Hot Cherry Pepper Hoagie Spread- 2 TBSP)
2 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red pepper flakes
1 store bought 9-inch pie crust, thawed
1/4 cup shredded mozzarella
1/4 cup shredded mild cheddar cheese
1 egg whisked
Fresh chopped parsley, for garnish (didn't use)
salt and pepper to taste

Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.

In a large skillet preheated to medium high heat add the olive oil (use some sundried tomato oil if the lamb doesn't produce enough grease on its own), ground lamb, salt, and pepper. Using a wooden spoon break up the ground lamb and cook until no longer pink about four to five minutes. Next, add in the garlic and let it cook for a minute or two. Then add the red onion and sauté until softened about three minutes. Next, add in the sun dried tomatoes, hot cherry peppers, paprika, cumin, coriander, and red pepper flakes. Stir to make sure all the ingredients are combined. Continue to sauté for another couple of minutes.

Roll the pie crust out on the prepared baking sheet. Using a slotted spoon, spoon the lamb mixture into the center of the pie crust leaving a one inch border. You might have some mixture leftover and that’s okay. Use the leftovers up in some scrambled eggs! Top with lamb mixture with mozzarella and cheddar cheese. Fold the pie crust in towards the filling creating a rustic border. Brush the galette with the egg wash and then bake for about 20 minutes or until the galette is golden brown and the cheese has melted. Garnish with fresh parsley!

13 Smart Points (my additions/subtractions at 6 servings)

Mediterranean Meatballs

In the blurb from the site I got this from it said this could easily be made on a weeknight.  D said, "Never are we to have this again on a weeknight."  It did take awhile, or so it seemed, so I'll take him up on that.

After eating it he did say we could have again.  We both like the rich flavors.  He said it is a good Sunday Dinner.

Mediterranean Meatballs

Photo by ALB

Adapted from Irvin Lin which was
Adapted from David Tanis’ One Good Dish

Ingredients
Meatballs
2 cups fresh cubed crusty whole wheat bread (Used Pepperidge Farm Italian Bread)
1 cup milk (2% is fine)
1 lb ground lamb (or ground beef if you aren’t a fan of lamb)
1/2 lb ground beef (used Laura's 93/7)
1 large egg
6 medium garlic cloves, minced
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 teaspoon grated nutmeg
4 tablespoons chopped Italian parsley, divided
4 tablespoons chopped cilantro, divided
4 tablespoons chopped scallions (green onions), divided
1/4 cup all-purpose flour
1/4 cup olive oil (used 3 TBSP)

Sauce
3 tablespoons olive oil (didn't use)
2 medium-sized yellow onion, chopped
6 medium garlic cloves, minced
6 oz tomato paste
2 1-inch cinnamon sticks
pinch of saffron, crumbled in your fingers
4 1/2 cups chicken broth
salt and pepper to taste

Couscous
2 cups Israel couscous
1/2 cup golden raisins (didn't use)
2 tablespoon olive oil (didn't use)
Add any left over parsley and cilantro to this
salt and pepper to taste

Directions
1. Preheat the oven to 350˚F. Place the cubed bread onto a baking sheet and toast in the oven for 10-15 minutes or until the bread has dried out but not browned. While the bread is toasting make the sauce.

2. Place the oil (use PAM) in a large wide skillet or pot and heat until shimmering. Reduce heat to medium and add the onions and cook until the onions start to soften, about 5 minutes. Once they start to soften, add the garlic, tomato paste, cinnamon sticks and saffron. Stir and cook for about a minute, then season generously with salt and pepper. Add the broth, stir to incorporate, cook on medium high heat until boiling. The sauce will look thin. Lower heat to a simmer and then cover while you make the meatballs, stirring occasionally.

3. Once the bread is toasted, remove from oven and let cool for 5 minutes. Move bread to a large bowl and drizzle milk over bread, tossing and mixing until the milk is absorbed. Add both meats, egg, garlic, salt and pepper and spices to bread. Add 3 tablespoons of the parsley, cilantro and scallions, reserving the 1 tablespoon each for garnish at tend. Using your hands mix and massage the mixture until all the ingredients are evenly distributed. Roll the mixture into golf ball size meatballs then toss half the balls in the flour to coat. In a large pan, add the oil and heat until shimmering then pan fry half the meatballs, turning until they are brown on all sides, about 2 minutes per side. They don’t need to be completely cooked through, just brown. Move the browned meatballs to the simmering sauce, and repeat with the remaining meat, first forming the balls, then coating in flour and frying, then moving to the sauce. Increase the heat to medium and simmer the balls for 20-25 minutes or until the meatballs are tender and cooked through. Taste the sauce and adjust the salt, pepper and cayenne for heat if you want.

4. While the meatballs are simmering, make the couscous as directed by the package. While the couscous and meatballs are cooking, pour boiling water over the raisins and let soak to plump up (don't add raisins). Once the cous cous is done, drizzle the olive oil  over it (don't do) and then drain the raisins and add them as well. Stir together and season with salt and pepper to taste. Once the meatballs are done, spoon the couscous into bowls and cover with meatballs and sauce. Sprinkle parsley, cilantro and scallions over the top and serve immediately.

Makes enough for 4-6 servings.

21 Smart Points (my additions/subtractions at 5 servings (4 meatballs, 2/3C of sauce, 2/3C of couscous))

Braised Lamb Shanks

The other day, Lamb Shanks were marked down at Kroger, so D and I bought 4.  Then D found this recipe.  I was a bit unsure of the Gremolata because of the whole fruit and meat thing, but it worked.

The lamb had a very good flavor and the gremolata gave it a good bite.  I would have again.

I tried to compute the NI, but honestly I'm not sure.  We had a ton of sauce left (like over 1/2 of what was there), it's hard to figure out if lamb is computed with or without the bone, etc.  So the calories are somewhere between 450 and 2500 calories (see why I gave up?)

After weighing the left over bones but not really knowing how much exactly we started with, I guestimated 700 calories and called it a day.

We had with rice and Roasted Cauliflower with Browned Butter.  We would have again.

Braised Lamb Shanks

Photo by ALB

Recipe courtesy of Anne Burrell

Total Time: 5 hr 50 min
Prep: 20 min; Inactive: 2 hr 30 min; Cook: 3 hr
Yield:4 servings
Level:Easy

Ingredients
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata

Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Directions
Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata.

Call yourself a superstar!!!

Gremolata:
In a small bowl, combine all ingredients and set aside until ready to use.

Recipe courtesy Anne Burrell

Moroccan Chickpea Chili

So we went to the grocery store the other day and I saw ground lamb. And wondered what lamb chili would be like.  I kept thinking about that.  Then CL emailed out this recipe.  Well, how bad could it be with lamb?

I told D I would make it.  I got sidetracked sitting on the couch and I never made it.  Fast forward 2 weeks, and our dinner plans were foiled by an overnight marinade.  Well, let's have this.  D was a little confused at the lack of time involved.  He agreed to add the lamb.

It was pretty good.  The flavors are strong, and with the lamb it was more like 5 servings than 4. We didn't have lemon, which we actually think you really do need.  I would have again, but it is like stuffed peppers.  I probably will only do 1-2 servings of it before I'm tired of the flavor.

Moroccan Chickpea Chili

Photo by ALB

This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili.

Yield: 4 servings (serving size: 1 1/2 cups)
Total:36 Minutes

Ingredients
2 teaspoons olive oil
Add 1 pound of ground lamb, browned
1 cup prechopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes (and lamb); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutritional Information without lamb
Calories: 215; Calories from fat: 23%; Fat: 5.5g; Saturated fat: 0.4g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 1.9g; Protein: 7.7g; Carbohydrate: 36.3g; Fiber: 9.8g; Cholesterol: 0.0mg; Iron: 3.4mg; Sodium: 534mg; Calcium: 102mg

Cooking Light SEPTEMBER 2007

Moroccan-Style Lamb and Chickpeas

So I saw this recipe when looking for a recipe for couscous.  I decided we had to have it because I knew we would omit the raisins and I was pretty sure that I could handle the carrots.  I was right.

D made it and it came together very quickly. We both agreed that it would be better if it cooked longer to meld the tastes together.  We were right because it tasted better for lunch the next day.  And I was right about the carrots.  During lunch, I ate all of them first, and then it was REALLY good, as opposed to just being good.

We had with Couscous.  Would have again.

Moroccan-Style Lamb and Chickpeas

Ground lamb is simmered with the warm, fragrant spices of Morocco in this fast weeknight lamb dish. Serve over a simple Couscous-Arugula Salad.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:40 Minutes

Photo by ALB

Ingredients
1 pound lean ground lamb
2 teaspoons extra-virgin olive oil

2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins (didn't use)
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation
1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Nutritional Information
Calories: 430; Fat: 20.3g; Saturated fat: 7.3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 1.6g; Protein: 27.2g; Carbohydrate: 36.1g; Fiber: 6.5g; Cholesterol: 83mg; Iron: 3.5mg; Sodium: 647mg; Calcium: 88mg

Cooking Light DECEMBER 2011

11 Smart Points (my additions/subtractions at 4 servings)

Garam Masala Lamb Chops

I love these lamb chops. D eats them. He is not as big of a fan as I of garam masala. But he eats them. They were quick for D to make. They were from CL Superfast. We had with Curried Rice and sauteed zucchini

Garam Masala Lamb Chops

Prep: 5 minutes; Cook: 6 minutes. Garam masala is an Indian spice blend which can be found in the spice section of the grocery store.

Yield: 2 servings (serving size: 2 lamb chops)

1 1/2 tablespoons prune baby food
1 teaspoon garam masala
1/2 teaspoon minced garlic
1/2 teaspoon salt
4 (4-ounce) lamb rib chops, trimmed (about 1 inch thick)
1/3 cup dry breadcrumbs
Cooking spray

Preheat broiler.

Combine first 4 ingredients in a shallow dish. Rub lamb chops with prune mixture; dredge in breadcrumbs. Coat lamb with cooking spray. Place lamb on broiler pan coated with cooking spray. Broil 3 to 4 minutes on each side or to desired degree of doneness. Let stand 5 minutes before serving.

CALORIES 263 (38% from fat); FAT 11g (sat 3.8g,mono 4.4g,poly 1.1g); IRON 3.1mg; CHOLESTEROL 67mg; CALCIUM 64mg; CARBOHYDRATE 16g; SODIUM 808mg; PROTEIN 23.8g; FIBER 1g

Oxmoor House, JANUARY 2003

Greek Lamb Burgers

These were really good. Of course we used gnd sirloin instead of turkey. The sauce needed some tweaking...we added McCormick's Greek seasoning, dill, garlic...all to taste.

Greek Lamb Burgers

Fresh rosemary, oregano, and lemon rind harmonize with the richness of lamb and feta cheese. If you don't want to make the sauce, serve with a drizzle of plain, fat-free yogurt. Tuck tomato slices and lettuce leaves into the pita pockets, if desired. Serve with fresh fruit and lemonade.

1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon rind
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
3 garlic cloves, minced
3/4 pound lean ground lamb
3/4 pound ground turkey breast
Cooking spray
3 (6-inch) pitas, cut in half
6 tablespoons Easy Tzatziki Sauce

Prepare grill.

Combine first 8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Place 1 patty in each pita half; drizzle each serving with 1 tablespoon Easy Tzatziki Sauce.

Yield: 6 servings (serving size: 1 stuffed pita half)

CALORIES 275 (34% from fat); FAT 10.3g (sat 4.4g,mono 3.6g,poly 0.8g); IRON 1.9mg; CHOLESTEROL 62mg; CALCIUM 78mg; CARBOHYDRATE 19.1g; SODIUM 576mg; PROTEIN 25.9g; FIBER 0.8g

Cooking Light, AUGUST 2007

Easy Tzatziki Sauce

Serve this tangy, creamy Greek sauce with lamb or beef, or any burger with Mediterranean or Middle Eastern spices. It's also a good dip for vegetable sticks or soft pita wedges. For a pretty embellishment, float a rosemary sprig on top of the dip.

This recipe goes with Greek Lamb Burgers

3/4 cup plain low-fat yogurt
2 tablespoons grated peeled seeded cucumber
1 1/2 teaspoons minced onion
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients. Refrigerate in an airtight container for up to 2 days.

Yield: About 3/4 cup (serving size: 1 tablespoon)

CALORIES 10 (18% from fat); FAT 0.2g (sat 0.1g,mono 0.1g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 1mg; CALCIUM 28mg; CARBOHYDRATE 1.2g; SODIUM 35mg; PROTEIN 0.8g; FIBER 0.0g

Cooking Light, AUGUST 2007

Grilled Lamb with Anchoiade Dressing

This is our "fancy" go-to meal. It isn't very hard to make and it just rocks. At first I wasn't sure about the anchovies and D made the dressing with the anchovies big enough for me to pick out. Now he finely cuts them up and I can't taste them. I love this dish.

Serving it with the Haricot Verts and Garlic also uses up any extra rosemary you have left.

Grilled Lamb with Anchoiade Dressing

Photo by ALB

Lamb:
1/3 cup extravirgin olive oil
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons fresh lemon juice
2 garlic cloves, thinly sliced
1 (3-pound) rolled boneless leg of lamb, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Dressing:
1 tablespoon finely chopped fresh rosemary
1 1/2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 canned anchovy fillets
To prepare lamb, combine the first 4 ingredients in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator for 12 hours, turning bag occasionally.
Prepare grill.
Remove lamb from bag; discard marinade. Sprinkle lamb with salt and pepper. Place on a grill rack coated with cooking spray; grill 30 minutes, turning to cook all sides, or until a thermometer registers 145° (medium rare). Remove from grill, and let stand 20 minutes before slicing.
To prepare dressing, combine 1 tablespoon rosemary, 1 1/2 tablespoons juice, 1 tablespoon oil, and anchovies in a small bowl, stirring well with a whisk. Serve with lamb.


Yield: 10 servings (serving size: about 3 ounces lamb and about 1 teaspoon dressing)

CALORIES 185 (44% from fat); FAT 9.1g (sat 2.5g,mono 4.9g,poly 0.8g); PROTEIN 23.6g; CHOLESTEROL 76mg; CALCIUM 11mg; SODIUM 161mg; FIBER 0.1g; IRON 2.1mg; CARBOHYDRATE 0.6g

Cooking Light, JUNE 2006