Levis Homecoming Lamb Recipes

LEVI'S HOMECOMING LAMB

Steps:

• For the paste: Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can.
• For the lamb: Wash the lamb rumps and pat them dry with paper towels. Mix the spice paste with the lamb in a bowl, using your hands to get it well coated. Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator.
• Heat the oil in a medium-sized heavy-bottomed saucepan. Once hot, add the lamb. Immediately cover the pan with a lid, and turn the heat down to medium. Cook for 5 minutes.
• Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan. Cover once again and cook for another 5 minutes. In a small bowl, combine the stout and brown sugar. Now, remove the lid, add the stout mixture, and bring everything to a boil. Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through. The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor.
• Garnish the dish with fresh mint sprigs and serve with Rice and Peas.
• To make Rice and Peas: First break into the coconut. Choose one of the 3 eyes that you are most likely to be able to puncture. Cook's Note: Youll see them at one end. Only one will work.
• Try to penetrate the eye with a strong, sharp-tipped knife. If the hole doesnt give, try the others. Pour the coconut water out through its eye and set it aside in a small bowl. Smash the coconut open, and, using a small, sharp knife, lever the coconut flesh away from the shell. Cook's Note: Doing this outside against some concrete is a good idea.
• Grate the coconut into a bowl. Pour 2 3/4 cups water over the shreds, and stir. Strain the coconut flesh from the water in fistfuls, and squeeze out all its juices over the bowl. Place the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan and tip the squeezed coconut back into the bowl. Cover the coconut shreds with the remaining clean water and, once again, lift the coconut flesh up from the water in fistfuls and squeeze out all its juices. Transfer the prepared coconut water to the saucepan, and discard the squeezed-out flesh.
• If desired, incorporate the fresh coconut water to the saucepan at this stage. Then, add the black beans, onion, chile, green onion, garlic, allspice berries, thyme, butter, and adjust their seasonings with salt, and black pepper. Bring everything to a boil, cover, and then turn down the heat to medium, and simmer for 15 minutes.
• Meanwhile, rinse the rice under cold running water until the water runs clear. Drain the rice, and then add the rice to the saucepan with the reserved prepared coconut water or base in the saucepan. You may need to add some additional water to bring the liquid about 1-inch above the level of the rice. Season the cooking liquid with salt, and black pepper, bring it to a boil, and then cover the rice immediately. Turn the heat down to its lowest level, and simmer for 15 to 20 minutes. Don't stir it and don't peek inside!
• Once the rice is tender, fish out the chile, green onion, and thyme sprigs, fluff the rice with a fork, and serve immediately.

SLOW-COOKED GREEK LAMB

Steps:

• Preheat an oven to 425 degrees F.
• Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
• Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
• At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
• Increase the oven's heat to 425 degrees F.
• Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.

OUZI LAMB

Steps:

• For the lamb: Preheat the oven to 350 degrees F.
• Heat oil in a large Dutch oven and sear lamb all around until nicely browned. Remove to a roasting pan and drizzle with apple cider vinegar.
• Add diced garlic, then onions to the Dutch oven and cook until tender, 8 to 10 minutes. Add Burgundy, Marsala, sherry, salt, allspice, pepper, cinnamon and 1 1/2 quarts water and let it simmer a few minutes.
• Add tomatoes, bay leaves, rosemary and the contents of the Dutch oven to roasting pan with the lamb. Cover it tight and roast until tender, 3 to 3 1/2 hours.
• For the ouzi rice: Meanwhile, add ground beef to a hot pot and cook, stirring and mashing constantly, until cooked, 10 to 12 minutes. Remove from pan and set aside.
• Place oil and onions in same pot and cook until tender. Add the rice and stir all together, then add the ground beef, salt, allspice, cinnamon, pepper and 4 1/2 cups water. Cover and cook on really low heat for 40 minutes.
• For the beurre noisette: Cook the butter in a small saucepot until it starts to brown, then add almonds and pine nuts and continue to cook until toasted.
• Serve chunks of lamb over ouzi rice. Top with beurre noisette and serve with yogurt.

BAKED LAMB

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

LEVI'S HOMECOMING LAMB

Steps:

• DIRECTIONS For the paste: Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can. For the lamb: Wash the lamb rumps and pat them dry with paper towels. Mix the spice paste with the lamb in a bowl, using your hands to get it well coated. Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator. Heat the oil in a medium-sized heavy-bottomed saucepan. Once hot, add the lamb. Immediately cover the pan with a lid, and turn the heat down to medium. Cook for 5 minutes. Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan. Cover once again and cook for another 5 minutes. In a small bowl, combine the stout and brown sugar. Now, remove the lid, add the stout mixture, and bring everything to a boil. Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through. The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor. Garnish the dish with fresh mint sprigs and serve with Rice and Peas.