Menu Index

Menu Index
- Featured recipes
  - One-Spice Lamb Curry
    Lamb curry recipe using pre-mixed curry powder
  - Pomegranate-infused Lamb Roast
    Recipe for lamb roast marinated in pomegranate syrup
- Lamb stew meats
  - Lamb Stew I
    Traditional lamb stew recipe made with an assortment of interesting spices
  - Lamb Dijon
    Easy stew-like lamb recipe that can be spiffed up with gremolata
  - Moroccan Lamb
    Tasty lamb stew spiced with sweet dried fruit and tart cilantro and lime juice
  - Honey Spiced Lamb
    Recipe for slow-cooked spiced lamb with honey
- Lamb shanks
  - Lamb Shanks Reynolds Wrap
    An incredibly easy, no-frills recipe for lamb shanks
  - Jean Hall's Lamb Shanks
    Intriguingly spiced lamb shank recipe from our vet's mom
- Ground lamb
  - Pilaf with Lamb and Beets
    Vivid red lamb dish with an unusual collection of flavors and quite "healthy"
  - Lamb Marbles
    Easy, tasty little meat balls made with Chinese plum sauce or sweet Indonesian soy sauce
  - Lamb Loaf
    Your mom's meatloaf recipe with cumin substituted for red pepper flakes and ketchup
  - Charmoula Lamb-burgers
    Spicy lamb burgers for the early summer grill.
  - Pastitsio
    Pastitsio — lamb and pasta Greek style; comfort food extraordinaire and easy to make
  - Spicy Lamb with Hummus
    Easy two-part recipe using ground Soay or other mild lamb meat
  - Black Bean & Lamb Chili
    Soay lamb chili with great spice mix
- Rack of lamb
  - Rack of Soay Lamb
    Basic recipe for grilled rack of Soay lamb
- Lamb roasts
  - Leg of Lamb Roast
    Easy recipe for an elegant small dinner party featuring leg of lamb from Soay sheep or other mild-flavored lamb.
- Soups using lamb
  - Soay Bean Soup
    An easy, tasty bean soup flavored with Soay or other mild-flavored sheep bones
  - Soay Bean Soup #2
    Nourishing anasazi and garbanzo bean soup with lamb and interesting spices, long ingredient list but short preparation
  - Lamb Bone Soup
    Remarkably tasty and rich

Basic Soay Sheep Lamb Loaf

Your mom's meatloaf recipe with cumin substituted for red pepper flakes and ketchup

Ingredients

1 pound ground Soay or other lean, mild-flavored ground lamb
1/2 cup finely chopped onion
1 cup finely chopped green pepper (I pulsed it in a mini-processor, quite runny but worked)
1 tsp finely minced garlic
salt to taste
freshly ground black pepper to taste
1/8 tsp freshly grated nutmeg
1 tsp cumin seeds, ground
2 tsps Worcestershire sauce
1/8 tsp (at least) Tabasco sauce
1 Tblsp Dijon-style mustard
1/2 cup fresh bread crumbs
2 egg whites

Directions

Preheat oven to 375F.
Mix everything together, preferably with your hands.
Pack mixture into a medium sized loaf pan. Smooth the top.
If desired, top with very thinly sliced onions and then spray them with olive oil.
Place the pan in the oven and bake 50 minutes. Remove from oven and let stand 10 minutes in its pan.

Slice and serve with your favorite comfort food, mixing cuisines as needed: rice, noodles, potatoes, or gnocchi, and probably green beans. The lovely taste of Soay meat and not-too-heavy spice loads makes this a surprisingly tasty version of the old standby.

Bon appétit!