Lamb Oven Recipe

Brandy Said:

Anyone have a recipe or link for a recipe for Poleko Bheda? This is an Indian dish with Lamb.?

We Answered:

Okay I spent a bit of time researching my cookbooks and googling with the translator. LOL.

Here's what I found out. Bheda is lamb..specifically lamb under one year. Apparently Poleko is actually a Nepalese dish. And though not originally Indian. Many Indian restaurants like to serve it.

Here is a sample recipe I found:

http://www.grouprecipes.com/44764/polekoâ€¦

As for the word Korma part of the dish. That is just thesweet tasting yogurt part of the dish with the veggies.

Hope this helps! You could ask the restaurant for a bit of info on the dish too!

Johnny Said:

How can you tell if lamb is done?

We Answered:

Lamb shanks done in a pan are usually cooked slowly with vegetables and are normally left to simmer gently for anything upwards of two hours. That's why the meat literally falls off the bones.

Jared Said:

Does anyone have a good lamb stew recipe?

We Answered:

I use a mixture of neck of lamb and lamb steaks to get a good combination of flesh and flavour.

Brown the meat in a large pan and place in the casserole dish.

Chop an onion, celery, potatoes and carrot and put them in the casserole together with salt and pepper and a handful of lentils.

Using the fat in the pan, make the gravy using either lamb stock or vegetable stock. Add the gravy to the casserole dish and leave it to stand overnight.

In the morning, you can remove the solid fat from the top of the stew and pop it in the oven until you need it at around 90-100C.

You can also make this stew on the stove top - add the chops, stock and vegetables to the pan with some salt and pepper and simmer it for about an hour before adding the dumplings.

Half an hour before you want to eat, transfer the casserole to a large saucepan and make some dumplings (half the amount of suet to SR flour, salt and water to make a dough. Roll into balls and sprinkle with flour).

When the stew is boiling very fast, drop in the dumplings, leave to boil for about 5 minutes, reduce the heat and simmer for another 15 minutes until the dumplings are light and fluffy.

Eat!!!

Richard Said:

Does anyone know a great tasting recipe for lamb chops?

We Answered:

Here is a great recipe!
Lamb chops with balsamic reduction

* 3/4 teaspoon dried rosemary
* 1/4 teaspoon dried basil
* 1/2 teaspoon dried thyme
* salt and pepper to taste
* 4 lamb chops (3/4 inch thick)
* 1 tablespoon olive oil
* 1/4 cup minced shallots
* 1/3 cup aged balsamic vinegar
* 3/4 cup chicken broth
* 1 tablespoon butter

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Troy Said:

what is a good lamb recipe for grille, oven, or stove top?

We Answered:

Marinated Grilled Lamb Kabobs

Lamb and Marinade:
1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
Kabobs:
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms

Wooden skewers, soaked in water for 30 minutes

For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.

Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.

To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.

Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

Lamb Oven Recipe

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