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 Bone Soup

A great way to use the bone you cut out of the leg roast, either before or after cooking the roast

Ingredients

4-6 garlic cloves, chopped
1 big onion, chopped
1 lamb soup bone, meaty (using a raw one will yield a lot more flavor)
1-3 cups kidney beans that you've soaked overnight or taken out of a can
2 black cardamom pods (provides lots of smokey flavor)
1/2 tsp curry powder or to taste
enough vegetable or chicken broth to cover everything

Directions

Soak kidney beans overnight (or skip this step and use canned)
Put all of this in a slow cooker. Set to low.
Come back in 6-8 hours. Add salt and pepper to taste.
Eat as is with a loaf of crusty bread, or thicken first with flour or cornstarch.

You may have noticed the amounts are pretty squishy in this recipe. What matters is the combination of ingredients, but the recipe can be ramped up or down on the proportions of beans to broth, how much garlic, how much curry powder. And it is truly wonderful if some cooked ground lamb or some chunks of lamb stew meat are added to the mix!

Bon appétit!