6 lb leg of lamb
2 tb peppercorns; cracked
1 garlic clove
1/4 c cognac or brandy
1/4 c kosher salt
2 c dry red wine
Bone leg for smaller pot. Trim excess fat from lamb. Cut garlic into 4 to 6 slices. Using a paring knife make enough small slits to insert slices of garlic into various parts of meat. Sprinkle coarse or kosher salt and pepper over all sides of lamb. Place in large bowl pour congnac or brandy over it. Refrigerate over night or several hours turning meat frequently. Drain meat and put it and the red wine in crock pot. Cover and cook on low 10 to 12 hours or until meat is done. If possible turn once during cooking. Makes 8 to 10 servings.
4 lamb shanks – 3/4 to 1 lb. each salt and pepper
1 large onion, thinly sliced
1 medium green pepper, seeded and cut in strips
1 cup tomato sauce
1 clove garlic, minced
1/3 cup dry white wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon oregano leaves
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon dry rosemary
1 teaspoon grated lemon peel
1 tablespoon chopped parsley
crumbled feta cheese (optional)
Sprinkle lamb shanks lightly with salt and pepper, coat lightly with flour, and arrange in crockpot. Scatter onion and green pepper over the top. In a medium size bowl, combine tomato sauce, garlic, wine, salt, oregano, sugar, cinnamon, and rosemary; pour over meat. Cook on low for 8 hours. To serve, remove lamb to platter and keep warm. Remove excess fat from juices. Pour juices over lamb or if you prefer, thicken sauce and pour over lamb. Garnish with lemon peel and parsley and sprinkle with feta, if desired.
Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and allow to stand for one hour. Return to the heat and simmer for one hour. Add a little more water if necessary. Drain. Saute the onion, carrots and celery in the oil until the onion is transparent. Put into the crockery pot. Add the lentils, tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the low setting for four hours. Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cook for another 45 minutes.
4 large potatoes, cut into cubes
1 tsp salt
6 cloves garlic, peeled and crushed
zest of 1 Lemon
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 tbs olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the stoneware. In a bowl, mix the salt, garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying pan and brown the lamb evenly on all sides. Place the browned lamb in the stoneware. Pour in the wine. Cook on Low for 10-12 hours.