Copyright/legal page ISBN 978-87-93046-30-6 Š Per H. Jacobsen og EC Edition 2015 All rights reserved Copyrighted material Photo: Klaus Mortensen Š This book is copyright protected and intended for personal use only. You may not amend, distribute, sell, quote or paraphrase any part of or any content within this book without the full consent of the author, publishing company and/or copyright owner. Making copies of these pages or any portion for any purpose other than your personal use is a violation of Denmarks copyright laws. forlag@ec-edition www.ec-edition.dk
Delicious lamb 87 recipes with accompaniments by Per H. Jacobsen
Awarded best Danish cookbook by The Gourmand World Cookbook Award in category "Single subject".
EC Edition 2015
Content Preface Lamb The oldest domestic animal in the world The butchered lamb Stews Leg, back and shoulder Grill and roast cources Lamb mince Lamb soup Head and offal Accompaniments Table og contens
Preface My passion for lamb began many years ago, when I bought a whole lamb, which I cut up. Then I looked at the legs, shoulders, back, neck, chops, liver etc. and I thought: What to do with this? I found an old cookbook with veal and lamb recipes, and here I discovered that the dishes with lamb virtually all were picked up in countries around the Mediterranean or in Eastern and Central Europe. This is where I found most inspiration for the dishes that I have developed for this book. But I've also kept an eye on old danish recipies from 18th century. The recipes in this book can be cooked by anyone, who feels like spending some time in the kitchen and like lamb. Many of the dishes are slow food, but there are also recipes that can be made in a short period of time. For most of the dishes, I suggest accompaniments, and the book contains a catalog of different accompaniments, which I think generally goes well with lamb. Unless stated otherwise, the recipes are intended for four people. Bon Appetite!
Lamb stew with fresh dates 1 kg. lamb , 2 large red onion, saffron, cinnamon, salt, pepper, olive oil, 1 tbsp. honey, 250g fresh dates, 100g almonds, 1 tbsp. sesame seeds
Cut the lamb into cubes. Fry the lamb in a pot in olive oil for a few minutes until nicely browned. Then add the finely chopped onion and cook for a few minutes. Add saffron, cinnamon, salt and pepper. The ingredients are heated thoroughly, then add water or stock, until the meat is covered. Put the lid on the pot and turn down the heat. It just needs to simmer. After 75 minutes add the honey and stir. Remove the meat with a skimmer and reduce the sauce. Discard the stones of the fresh dates and cut each date into halves. Cook the dates in the sauce for five to ten minutes and put the meat back into the pot. While the stew is simmering pour boiling water on the almonds and leave them for three minutes. Drain for water and skin the almonds. Fry them in butter on a frying pan until gold brown and put the almonds on fat absorbent paper. Roast sesame seeds on a dry pan, until they are golden. Serve the lamb stew with almonds and sesame seeds on the top accompanied by basmati rice and fried squash with sage.
Fried squash with sage 2 small squash, olive oil, 1 onion, fresh sage, 1 lime, salt, pepper
Wash the squash and cut off the ends. Split them lengthwise and cut into quarters on a centimeter thick. Roast the pieces until tender and golden in olive oil. Add chopped onion, finely chopped garlic and sage the last two minutes. Finally add lime juice, salt and pepper. Stir and serve.
Lamb stew al Chilindrón 1 kg. lamb, 2 dried red peppers, 2 fresh green peppers, 2 onions, 1 can of peeled tomatoes, 2 cloves of garlic, 2 dl. white wine, paprika, salt, pepper, parsley, olive oil
Soak the dried peppers in lukewarm water for half an hour. Drain, cut into small pieces and set aside. Remember to save the water – you're going to use it later in the stew. Cut the meat into bite-sized pieces and fry in olive oil in a pot together with finely chopped onion and garlic – until the meat is nicely browned. Season with salt, pepper and paprika and the ”pepperwater”. Let the stew simmer for half an hour. Put the chopped green peppers, the chopped dried peppers and the peeled tomatoes into the pan. Add white wine and let itsimmer for 45 minutes more. Stir occasionally. Serve the stew with potato pancakes and bread.
Potato Pancakes 1/2 kg. potatoes, 2 eggs, olive oil, salt, pepper
Peel the potatoes and grate them coarsely. Squeeze out the moisture and mix the grated potatoes with eggs, salt and pepper. Pour plenty of olive oil on a frying pan,
form small potato pancakes and fry over medium heat for about 8 minutes on each side until they are golden brown. Put them on fat absorbent paper and serve immediately. Mixing dried and fresh peppers, tomatoes and onions in dishes with lamb and chicken are very popular in the northern Spanish region of La Rioja, Aragon and Navarra. The cooking method ”al Chilindrón” are dating back to the Moors, and ”al Chilindrón” has since been used in northern Spain in dishes served after closing a deal.
Lamb stew with curry and lemon 1 kg. lamb, 2 onions, 2 cloves of garlic, 1/2 fresh red chilli, 1 can of peeled tomatoes, 2 tsp. curry, 1 bay leaf, 1 organic lemon, lamb stock or bouillon, olive oil, salt, pepper
Cut the meat into cubes and fry in a pot in olive oil until they are nicely browned. Add finely chopped onions, chillies, garlic and curry powder and stir for a few minutes. Add peeled and chopped tomatoes, bay leaf and zest. Add stock or bouillon until the meat is covered and supplement with juice from half a lemon. Let the stew simmer for at least an hour with the lid on. Serve with bread, dip of avocado and salad with cucumber.
Dip of avocado 2-3 avocado, 2 cloves of garlic, 1 lemon, tabasco, salt, pepper
Mash the avocados with a fork. Add lemon juice and crushed garlic and stir. Add a few drops of Tabasco, salt and pepper.
Salad with cucumber Lettuce, 1/2 cucumber, olive oil, 1 lime, 1/4 tsp. Dijon mustard, 1 clove of garlic, salt
Wash and dry the lettuce and break it into bite-sized pieces. Split the cucumber lengthwise and cut into quarters and mix with the lettuce. Whisk together olive oil, lime juice, mustard, salt and crushed garlic. Toss the salad with the dressing.
Lamb stew with fried almonds 1 kg. lamb, 6 large tomatoes, 2 large red onions, 4 cloves of garlic, 1 piece of fresh ginger root, 1 stick of cinnamon, saffron, olive oil, 2 tbsp. honey, 100 gr. almonds, sea salt, pepper
Hull the stems from your tomatoes and slice a shallow "X" in the bottom. Drop the tomatoes into boiling water. Watch for their skins to start to wrinkle and split, it takes 25 to 35 seconds, then scoop them out with a slotted spoon and cool off. One method is to transfer them into cold water filled with ice cubes. Use your fingers or a paring knife to peel back the tomato skins. Cut the tomates in half and take out the core and collect the tomatojuice with a strainer. Chop the tomato and save the juice for later use. Fry chopped onions and garlic in a large saucepan in olive oil. Peel the ginger root, chop it and fry with the onions and garlic. Cut the lamb into cubes and add. When the meat is nicely browned, you add saffron, tomato juice and the cinnamon stick. Finally, add water until the meat is completely covered. Instead of water you can benefit from using lamb stock. When the pot is brought to a boil turn down the heat. Put a lid on and let the stew simmer for about 60 minutes. Remove the meat, remove the cinnamon stick and add the chopped tomatoes into the stew. Reduce the sauce to a good, thick consistency, while regularly stirring. Add honey, and put the meat back into the pot. Season with salt and pepper. While the stew is simmering another 10-15 minutes, fry the almonds in butter until they are light brown and put them on fat absorbent paper. Serve the stew with the light brown almonds as garnish. Serve with couscous with tomatoes and freshly baked bread.
Couscous with tomatoes 2 dl. couscous, 2-3 tomatoes, 1 green pepper, 1 red onion, 1 lemon, 1 dl. olive oil, fresh mint, salt
Pour 3-4 dl. of boiling water over the cous cous. Stir while the water is added until the consistency is soft and grainy. Heat olive oil in a small pot, fry the chopped onion and green pepper in the hot oil for two to three minutes. Add oil, onion and pepper mixture to the couscous. Add finely chopped tomatoes and season with lemon juice, salt and fresh mint. Couscous is a dish made from tiny granules of durum wheat. The couscous grains are then prepared by steaming them until they have a light, fluffy consistency. It is especially eaten in North Africa, where it is steamed or boiled and mixed with vegetables and spices.
Lamb stew with squash 1 kg. lamb, 2 squash, 1 can of peeled tomatoes, 2 onions, 1/2 liter lamb stock, fresh rosemary, olive oil, salt, pepper
Cut the meat into cubes and fry in olive oil in a pot until nicely browned. Add finely chopped onion, fry a few minutes, then add chopped, peeled tomatoes. Add lamb stock, salt and pepper and let it simmer for 50 minutes. Cut the squash into cubes same the size as the meat. Add and let the stew simmer for 5-10 minutes more. Arrange the dish in a bowl and sprinkle with fresh rosemary. Serve with rice, bread and Greek salad.
Greek salad 2 small red onions, 4 tomatoes, 1/2 cucumber, olives, feta cheese, olive oil, salt
Cut the tomatoes into boats and the onions and the cucumber into slices. Sprinkle with olive oil and season with salt. Toss the salad and garnish with olives and pieces of feta.
Leg of lamb with rosemary and garlic 1 leg of lamb, 4-5 cloves of garlic, 1 lemon, fresh rosemary, salt, pepper
Stick fine holes into the leg with a sharp knife. Fill each hole wit a slice of garlic and some fresh rosemary. Rub a little lemon juice on the leg and season with salt and pepper. Place the leg on a grid in the roasting pan and roast at 225 degrees for 15 minutes. Turn down the heat to 175 degrees. The leg is finished after about 30-40 minutes depending on size. Use a thermometer. At 70 degrees, the leg will be rose, at 75 degrees it will be well done. Let the leg of lamb rest for 15-20 minutes before serving. Serve with potato salad, beetroot chips, lechuga de Granada and aioli.
Lechuga de Granada 4 small endivie, 2-3 cloves of garlic, olive oil, 1 lemon, salt, pepper
Clean the endivies, cut off the ends and cut them in half lengthwise. Toast finely chopped garlic in plenty of oil until they are light brown. Put them on the fat absorbent paper. Make a dressing of olive oil, lemon juice, salt and pepper. Place the endivies on a dish with the cutting surface facing up, pour over the dressing and sprinkle with the roasted garlic pieces.
Aioli 2 cloves of garlic, 2 pasteurized egg yolks, salt, 2 dl. olive oil
Garlic and salt is finely crushed in a mortar and stirred together with the egg yolks. Olive oil is poured gently into the eggs while stirring, dropwise first and then in a thin stream - a little at a time. Can be diluted with a few drops of water, if it becomes too thick.
Beetroot chips 3 medium beetroots, 6 dl. peanut oil or colza oil, salt
 Peel and slice the beetroots into very thin slices with a sharp knife. Pat dry. Let the oil get very hot in a pot and deep fry the few beetroot slices – a few at a time – until crisp. Remove with a skimmer and drain on fat absorbent paper. Sprinkle with salt.
Potatosalad with thyme 1/2 kg potatoes, 3 tbsp olive oil, 1 tbsp lemon juice, salt, pepper, a handful of fresh thyme
Peel the potatoes or scrape depending on how fresh they are. Boil in salted water. Drain and place in a bowl. Whisk a dressing of olive oil, lemon juice, salt and pepper and add the finely chopped thyme. Toss potatoes and dressing together while the potatoes are still hot.
Leg of lamb with feta cheese 1 leg of lamb, 150 gr. feta cheese, 2 dl. creme fraiche, 2 dl white wine, 4-5 cloves of garlic, salt, fresh mint, 1 onion, 2 tomatoes
Stab holes in the leg with a sharp knife and fill the holes with slices of garlic and fresh mint. Rub the meat with olive oil and season with salt. Place the leg in a roasting pan in the oven at 225 degrees for 15 minutes. Reduce the heat to 185 degrees and add 1 dl of white wine. Stir feta cheese and creme fraiche together. After 40 minutes in the oven rub the leg with the feta cheese mixture and roast an additional 20-25 minutes. Remove the leg from the oven and let it rest. Strain the gravy. Fry finely chopped onions and two peeled tomatoes in a pot, add 1 dl of white wine and the gravy. Let it simmer for 10 minutes and season with salt and pepper. Strain if you want to and serve. Serve with brussels sprouts with feta, baked celery and bread.
Brussels sprouts with feta 1 kg. brussels sprouts, 100 gr. feta cheese, 1 handful of dried tomatoes, olive oil, salt, pepper
Clean the brussels sprouts and cook 5-6 minutes until tender. Cut into quarters
and toss with shredded dried tomatoes and olive oil. Arrange on a dish, sprinkle with salt and pepper and crumbled feta.
Baked celery with garlic butter
1 small celery, olive oil, 1 clove of garlic, butter, sea salt, lemon
Wash the celery thoroughly. Use a brush. Rub the celery with olive oil and bake in the oven until it is tender – approximately 1 hour at 200 degrees depending on size. Stir butter, lemon juice, finely chopped garlic and salt together. When the celery is well done split it lengthwise. Arrange on a dish and serve with garlic butter.
Quasi with truffles
(2 persons)
2 quasi each at approximately 185 grams (see below), 30 grams of black truffles, 2 boletus, 2 eggs, parsley, oil, salt
Rub each quasi with salt and fry on a frying pan in olive oil. Put the quasis in the oven at 220 – 5-7 minutes. Remove the quasis from the oven and let them rest for 10 minutes. Chop finely the parsley and truffle. Brush the quasis with whisked egg and toss with the truffle mixture. Put them back in the oven and give them 3-4 minutes more. Fry slices of boletus in olive oil and garnish on the quasies. Serve with baked beetroot with cumin and freshly baked bread.
Baked beetroot with cumin 4-6 small beetroots, cumin powder, salt, pepper, olive oil
Wash beetroots and keep the peel on. Mix olive oil, cumin and sea salt. Toss the beetroots in the oil mixture. Place the beetroots in an ovenproof dish and bake at 175 degrees until tender and delicious. – approximately 1 hour, depending on size. Remove from oven, cool off off and rub away the peel. Cut into neat pieces, and toss with a little olive oil and season with freshly ground pepper. The French department of Lot is famous for producing excellent lamb meat. Around Quercy, in the Jura Mountains, the soil has sparse grass growth, but is rich in herbs. Here reigns the sheep breed Caussenarde which is highly resilient and despite the harsh conditions able to lamb throughout the year. The meat is lowfat, pink and extremely delicious. In Quercy they cut up the leg in a rather special way. In addition to eating whole leg, they cut out 'la souris', a lean muscle at the beginning of the leg, and 'le quasi', a kind of schnitzel from the top piece of the lamb.
Spanish Kebab 500 gr. lamb, 1 squash, 2-3 onions, olive oil, 1 lime, 2-3 cloves of garlic, salt
If you're using wooden skewers, soak them in water for 20 minutes before grilling. Cut the lamb into small squares. Make a marinade of finely chopped garlic, olive oil, lime juice, lime zest and salt. Put the meat in a plastic bag, pour the marinade into the bag and let the meat marinate in the refrigerator for at least three hours. Shake the bag occasionally. Cut the onions and squash into same sizes as the meat. Put meat, onions and squash on skewers. Grill them on charcoal or in the oven. Turn frequently, until crispy and done. Serve with salad with peppers and squash as well as yogurt raita.
Salad with peppers and squash 1 head of lettuce, 1 squash, 1 red and 1 green pepper, olive oil, 1 lime, salt
Cut the squash into small squares. Toss shreads of washed lettuce and shreads of red and green peppers in a bowl. Add a dressing of olive oil, lime juice and grated lime zest. Season with a little salt.
Yogurt Raita 2 dl. of greek yogurt, 1 cucumber, 1 tomato, 1/2 lemon, 1 handful of fresh mint, olive oil, salt
Peel the cucumber and grate coarsely. Squeeze away the moisture and mix the grated cucumber with yoghurt. Add finely chopped tomatoes. Season with olive oil, lemon juice, mint and salt.
Table of contents Stews Lamb stew with fresh dates Lamb stew al chilindron Lamb stew with curry and lemon Lamb stew with fried almonds Lamb stew with squash Lamb stew with white beans Lamb stew with chestnuts Lamb stew with french beans Lamb stew with red pebber Lamb stew a la Jerez Lamb stew with lemons and olives Lamb stew with chili and ginger Lamb stew a la Rioja Lamb stew a la Umbria Lamb stew with yoghurt Lamb stew with dried fruits Lamb stew with root vegetables Lamb pot from Barcelona Lamb stew with garlic Lamb stew with apricots Lamb stew with red lentils Lamb stew a la Provence Lamb al forno Lamb stew with mashed potatoes Lamb stew a la Extremadura Lamb in wok Lamb stew with new vegetables Lamb stew from Avignon Lamb stew with red wine Lamb stew with cherries
Leg, back and shoulder Moorish leg of lamb Leg of lamb with rosemary and garlic Leg of lamb with feta cheese Quasi with truffles Gratinated leg of lamb
Leg of lamb with stuffing Leg of lamb with white beans Spicy leg of lamb Saddle of lamb a la Provence Shoulder of lamb with eggplant Leg of lamb with apricots Slow cooked breast of lamb Saddle of lamb with garlic Lamb shank with white beans Saddle of lamb with beans in tomato Roasted suckling lamb Leg of lamb with dill sauce Stuffed leg of lamb
Grill- and roast cources Kebabs from the Kremlin Spanish Kebab Moorish Kebab Mixed lamb skewers Shish Kebab Marinated lamb chops Breadcrumbed lamb chops Grilled lamb ribs Lamb chops with lime Roman lamb chops Lamb chops with mint butter Kebab with cherry tomatoes Lamb kebab with coriander Lamb sandwich Lamb chops with tzatziki Lamb chops a la Tuscany Lamb steaks with garlic sauce Grilled lamb's liver Skewer with bell pepper Skewer with mushrooms
Lamb mince Dolmades Moussaka Meat balls with humus Burgers with chips and aioli Stuffing with eggplant
Lamb rissoles Meatballs from Sofia Meatballs with cumin
Lamb soup Lamb stock Lamb soup with chickpeas Lamb soup a la Balkan Lamb soup a la Maroc Turkish lamb soup
Head and offal Liver with capers Kidneys in red wine Kidneys in cream sauce Liver with cloves and junipers Kidneys in mustard sauce Fried head and boiled brain
Accompaniments Aioli Baked aubergines Dip of avocado French beans wrapped in bacon White beans in tomato White beans in cream Cold bearnaise Baked beetroot with cumin Beetroot chips Fried beetroot pieces Cold rise bread Garlic bread Olive bread Pita bread with parmesan Spicy pita bread Brussel sprouts with feta Bulgur with apricots Bulgur with beetroot and feta Bulgur with cucumber Bulgur with parsley and mint Mint butter
Baked carrots Carrots and potatoes with rosemary Thyme baked carrots Baked celery with garlic butter Crisp celery Cous cous with mint Cous cous with cinnamon and dates Cous cous with tomatoes Cream sauce with sherry Creme fraiche dressing Baked eggplant Eggplant with squash and pesto Feta chees with walnuts Garlic sauce Hamburg parsley and carrots Humus Grilled jerusalem artichokes Baked apple and jerusalem artichokes Roasted jerusalem artichokes Lasagne a la Ramsey Roasted shitake mushrooms Mustard sauce Olive tapenade Onion tart with feta and olives Red onions glazed in balsamic vinegar Balsamico onions Chopped parsley with capers and onions Baked parsnips Pasta with pesto Pineapple salsa Catalan potatoes New potatoes with butter Chips Potato gratin Baked potatoes and carrots Brown potatoes Mashed potatoes with garlic and parsley Potatoes with thyme Potato salad Potato salad with thyme Potato packets Baked potatoes with herbs Potatoes baked with oregano Potatoes with grilled red pepper
Potato pancakes Potato/celery tops Potatoes with herbe de provence Potatoes baked with paprika Puff pastry with pesto Chili and pineapple rice Rhubarb compote Baked root vegetables Apple salad Green salad with mango and melon Red cabbage salad Lechuga de Cordoba Greek salad Orange salad Salad with apricots Salad with cucumber Salad with fennel and apples Salad with fennel and orange Salad with feta cheese Salad with nuts and roquefort Salad with oranges, white cabbage and olives Salad with peppers and squash Green salad with roasted nuts Fried squash Fried squash with sage Baked squash Mashed squash on toast Tomato salad with red onion and parsley Tomato salsa Tomato salad with coriander Tomato salad with spring onions Tomato salad with peanuts Tomato salad with chili Tomato pie with serrano ham Tomatoes with parmesan Baked tomatoes Tomato slices with basil Butter steamed vegetables Yogurt with mint and garlic Yogurt raita Yogurt tzatziki