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

Lamb Marbles

Adapted from a recipe for "cocktail marbles" in Madame Benoit's Lamb Cookbook

Ingredients

1 pound ground lamb
1/4 cup soy (not Soay!) sauce
1 clove garlic, minced fine or put through a garlic press
1-2 tsps vegetable or olive oil
1/3 cup Oriental plum sauce (see note below)

Directions

Mix together the lamb, garlic, and regular soy sauce with your hands.
Form into small, marble-sized balls.
Heat oil in large flat pan and add as many of the meat balls as will fit in one layer.
Cook over high heat, shaking pan to toss them so all sides brown. Do not overcook or they'll be like rocks.
Remove and drain on paper towel.
Warm up plum sauce, add cooked meat balls and cook for 5 more minutes, until hot and glazed.

These little meat balls are a great appetizer, and also taste just lovely over a bed of rice or buttered noodles.

Note: The first time I made these, I did not have any plum sauce in the house, so I used a delicious Indonesian sweet soy sauce instead. The brand I 've been able to find in Oregon is called ABC Kecap Manis, highly recommended for all sorts of things, usually Asian cooking but it marries nicely with the sweet taste of Soay sheep meat.

Bon appétit!