1 c Olive oil

3 ea Onions, chopped

1 t Salt

1 t Pepper, ground

You can use cubed leg or shoulder of lamb. Combine oil, onion, salt and pepper and marinate lamb for at least one day in refrigerator. Skewer the meat and broil until brown all over. Serve with Rice Pilaf and broiled tomatoes.

2 Garlic clove; slivered

Salt

Pepper

2 tb Vermouth, dry

2 tb Olive oil

1 Bay leaf; crumbled

1/2 ts Rosemary, dried; crumbled

8 lb Charcoal briquets

2 1/2 c Hickory chips; soaked for 1 hour & drained

5 qt Water

Trim excess fat from lamb. Cut 1/2-inch incisions 2 inches apart over surface of lamb; insert slivers of garlic into incisions. Rub lamb with salt and pepper. Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours. Bring to room temperature before smoking.) Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained hickory chips. Add 5 quarts water to water pan. Place lamb on upper rack of smoker; smoke until instant-reading thermo- meter inserted into thickest part of meat away from bone registers 150F or medium or 160F for well done, 4 to 6 hours. Serve hot or at room temperature. Recipe from Cuisine, August, 1983.

2 Onions

2 Garlic Cloves, peeled and finely chopped

1 pt Lamb or Chicken Stock

pn Saffron

1 pt Couscous

bn Spring Onions

1 Red Pepper

1 Cucumber

1 tb Chopped Mint

1 tb Chives

1 tb Parsley

1 tb Coriander

Olive Oil

Salt and Pepper

Lightly saute the meat in two tablespoons of olive oil. Remove and add the onions, cooking them over a low heat without colouring for 10 minutes. Add the garlic, saute for 1 minute and return the meat to the pan along with the saffron. Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender. You should end up with about half the quantity of liquid. If there is more than this, remove the meat and onions and reduce the stock over a high heat. Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed. finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice. Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper. Add the chopped herbs and keep warm. To serve, ladle the lamb on top of the couscous and serve with lots of juice.

Source: Hugo Arnold, London Evening Standard

1 sm Onion, finely-minced

2 lg Garlic, cloves, fine-minced

1 lg Shallot, minced

1 tb Parsley, freshly-chopped

1 1/4 c Pomegranate juice, unsweet (available at Health Food store)

2 tb Corn oil

4 ds Cayenne pepper

Tart-and-sweet and slightly astringent pomegranate juice the base for the marinade in the recipe for this popular dish. True Russian style? Da! Russian overabundance of calories? Nyet! Trim away all fat from meat. Cut into 2″ chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.

1/2 cup Olive oil

1/2 cup Dry white wine

Juice of 1 lemon 2 teaspoons

Dried oregano

20 milliliters Garlic — crushed or chopped

3 Bay leaves — broken in pieces

salt and freshly ground black pepper to taste

Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. You can also place all ingredients in a heavy plastic bag and seal. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Since most vegetables have different cooking times, I would suggest that you skewer peppers, onions, etc. separately and serve them together with the lamb. If you wish these may be marinated also (in a separate bag.) Cook under a hot broiler or over glowing charcoal, turning and basting frequently with marinade. I like this best medium rare. Keep checking the meat — the cooking time will vary because charcoal fires are so variable. Place on a platter and garnish with parsley and lemon wedges. Serves 6-8.

1 clove garlic

1 teaspoon olive oil

2 cups blackberry pulp

2 teaspoons honey

1 whole clove

1 teaspoon cardamom

1 jalapeno pepper, seeded and diced — or to taste

1 1/2 cups port wine

4 lamb chops

Saute chopped shallots and garlic in hot olive oil until transluscent. Mix pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half; add remaining ingredients.

Grill or broil chops about 4 minutes each side for medium; serve with sauce.

8 oz Apricots; dried

3/4 c Chicken stock; hot

Salt

Pepper

1/2 t Thyme; dried

1/2 t Ginger; ground

2 ts Cornstarch

Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots and spread inside shoulder. Fold two halves togethe to enclose apricots and wrap tightly in large piece of greased foil. Place in roasting pan and roast in 300F(150C) oven for 1 1/2 hours or until lamb is fork tender. Carefully remove from foil and place on board; keep warm. Pour juices from foil into roast pan with reserved stock. (Dont worry if there are lots of apricot bits in the pan.) Bring to boil. Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. Cook, stirring, until thickened.

Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top.

1/2 c Oil

1 lg Onion; finely chopped

2 Garlic cloves; crushed

1 1/2 c Water

Salt

Freshly ground black pepper

1/4 ts Hot chili pepper (or more)

3 c Spinach, chopped

1 ts Cumin

2 tb Coriander leaves, chopped (more if desired)

Cooking time: 1 1/2-2 hours 1. Cut meat into 3/4′ cubes. 2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown. 3. Add water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on cut of meat used. 4. Add spinach and coriander and cook for further 10-15 minutes. 5. Mound chalau [see note 2] on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl. Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the spinach. This dish is then called Korma and the split peas are added at step 3. Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add the rice, and stir for 5 minutes. Add required water, bring to a boil, reduce heat to low and cook covered +/- 30 minutes. To cook this authentically, put a cloth over the rim of the pan before putting on the lid.

2 sl Homemade bread, toasted and crumbled

1 ts Allspice, crushed

1 ts Coriander seed, crushed

1 Clove garlic, pressed

1 Onion, grated

1 ts Fresh savory, chopped

Salt, to taste

Freshly ground pepper, to taste

Bacon slices (optional)

In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart.

Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the “fingers” on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a “deli” item. Krinos Foods has a “gyros kit” that is sold in the frozen food section of some supermarkets.

6 sl Whole-grain bread — halved

1 3/4 cups Mozzarella or Monterey Jack — shred

1 1/2 cups Cooked beef, lamb or pork cut bite-size

1 cup Carrot or zucchini — shred

4 Eggs

2 cups Milk

1/2 teaspoon Salt

1/2 teaspoon Dry mustard

1/4 teaspoon Ground black pepper

1 teaspoon Worcestershire

1 teaspoon Dried thyme leaves — crumble

1 teaspoon Dried basil leaves — crumble

In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir togeteher the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares.