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Lamb and Mutton
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Broiled Mutton Kidneys
1870
Skin and split without parting asunder; skewer through the outer edge and keep them flat. Lay the opened sides first to the fire, which should be clear and brisk; in ten minutes turn them. Sprinkle with salt and cayenne, and when done (which will be in three minutes afterwards), take them from the fire, put a piece of butter inside them, squeeze some lemon juice over them, and serve as hot as possible.
Barbecued Mutton
1889
Take a nice, tender forequarter, or only the ribs of lamb or mutton. Cut it across three or four times to break the bones, so as to carve easily. Put it in a flat stove pan, or better, on a broiler in front of the fire. Let it broil slowly. Take a pint of vinegar, add to it two tablespoonsful of red pepper (pods cut up fine much the best), teaspoonful black pepper, salt to taste and two tablespoonfuls of butter. Keep this hot. Make a sponge of a piece of soft cloth, and all the time the meat is cooking mop it with the dressing. When ready, pour on the rest of the dressing and serve hot. (Mrs. Roger Q. Mills)
Arabi Kharuf and Khodar
1913
Take 2-3 lbs lamb leg or shoulder, with fat removed. Boil meat until well done. Take 2 or 3 eggplants, peel, cut into pieces and fry in butter until browned. Take 2 or 3 small onions, chop into small pieces and fry in a little butter. Fry onions and cooked meat together a few minutes, then add with eggplant to a sauce pan with a cup of the meat gravy. Cover sauce pan and let stay on slow fire for an hour. Add salt and pepper to taste while boiling and add flavoring of lemon juice or tomato before serving.
Baked Shoulder of Mutton
1920
1 shoulder of mutton
2 cups diced potatoes
1 onion
1 tsp salt
1 small green pepper
2 cups water
2 Tbsp flour
1 Tbsp shortening
Cut shoulder into two pieces. Arrange in baking dish. Add potatoes, onion and seasonings. Thicken stock by mixing flour and shortening and adding to stock. Stir until it boils. Pour over ingredients in pan, and bake three hours, or until tender, basting frequently.
Mutton and Limas
1943
Two pounds mutton or lamb stewing meat
1/2 cup flour
1 tsp salt
1/4 tsp pepper
3 Tbsp fat or meat drippings
3 1/2 cups cooked tomatoes
2 cups Lima beans
Cut meat into 1 inch pieces, roll in seasoned flour and brown in hot fat. Add juice from tomatoes, cover and simmer 4-5 hours. Stir frequently, adding water if necessary. When meat is tender, add tomatoes and beans. Cook 15 to 20 minutes until beans are tender.
Verzola Fooroun (Baked Lamb Chops)
1948
Serves six: Put eight lamb chops in bottom of pan. Mix together and pour over the chops, one pound sliced tomatoes, one sliced onion, three tablespoons chopped parsley, salt and pepper to taste, and a large pinch of oregano. Barely cover with water and back 375-degree for 1 1/2 hours. Turn chops and bake another 20 minutes. Serve juice as gravy. (Omar Khayyam’s)
Arab Mutton Stew (Tadjin Ahmar)
1950
Take the breast and neck of mutton. Cut into three-inch slices and brown in a bit of fat. Add chopped onion and brown with a little flour. Cook in a casserole dish: put in enough water to cover the meat, bring to boil and season with salt. Then allow to simmer. After five minutes, add cinnamon and some pepper. It should be cooked over a slow fire for 2-3 hours. Finally, add well-soaked prunes and sugar. Cook for another half hour. (Danny Thomas)
Lamb Marinade
1952
1 tsp dry mustard
1/4 tsp pepper
1 tsp salt
1/2 tsp paprika
1/2 cup olive oil
1 Tbsp crushed marjoram
1 clove of garlic, minced.
Mix and spread on lamb, allow to stand 3-4 hours. Broil or roast.
Savory Lamb Shoulder Chops
1952
4 lamb shoulder chops
1 tsp salt
1/4 tsp black pepper
1/2 tsp garlic salt
1 tsp paprika
1 Tbsp vinegar
2 Tbsp water
Brown lamb chops thoroughly on both sides in heavy skillet. Combine other ingredients, and pour over chops. Cover, simmer 25-30 minutes, turning once during cooking. Serve hot.
Mint and Currant Sauce for Lamb
1952
Add 1/2 cup minced mint leaves and 1/2 cup orange juice to a jar of currant jelly. Blend well with fork and chill in refrigerator an hour before serving.
Lamb Chops in Red Wine
1953
4 thick loin lamb chops
4 lamb kidneys
1 clove garlic
2 Tbsp butter
1 1/2 cups Burgundy wine
Flour, salt and pepper
Trim bone and roll lamb chops around a lamb kidney. Fasten with skewer or tie into shape. Rub each chop with a cut clove of garlic, sprinkle with salt and pepper and roll each side in flour. Heat butter in a skillet, add chops and brown lightly on both sides. Transfer chops to an earthenware casserole and pour Burgundy over them. Cover closely and cook 325-degrees for 1 1/4 to 1 1/2 hours. Garnish with mushrooms.
Syrian Lamb Stew
1959
2 Tbsp olive or salad oil
3 lbs lamb shoulder, cubed
4 large onions, sliced
1 Tbsp salt
1/4 tsp pepper
1 Tbsp paprika
2 cups water
2 8-oz. cans tomato sauce
1 green pepper, diced
1/2 lb mushrooms, sliced
1 lb green beans
2 cups rice, cooked
Heat oil in heavy skillet or Dutch oven. Brown lamb quickly on all sides, about five minutes. Add sliced onions, salt, pepper, paprika, and water. Cover and bring to boil. Lower heat and simmer until lamb is tender, about an hour and a half. Add tomato sauce, green pepper, mushrooms, and Frenched green beans. Cook until vegetables are tender and serve over rice.