Since the Easter season is over, we would like to refresh your memory regarding some classic lamb preparations
~~Since the Easter season is over, we would like to refresh your memory regarding some classic lamb preparations. The first is the so-called lamb etoufee, which has nothing to do with the Cajun and Creole dish of shellfish over rice. It is a dish of lamb and vegetables, and is one of the most popular Easter dishes. It is usually made from ribs or leg of lamb. In order to make 4 to 6 servings, you need about a kilogram and a half of lamb, about three pounds. You also need 15 green onions, 15 green garlic, and 3 medium sized tomatoes or a can of cubed tomatoes. First fry the lamb in a bit of oil. Slice diagonally the onion and garlic, and fry in the same oil. Put the meat and the greens in a large vessel with the tomato. Place in the oven for about half an hour at medium heat, and towards the end add red wine, salt and pepper to taste, and cook for a few more minutes. Serve hot out of the oven.
Similarly, the lamb can be combined with potatoes, green pepper, onion, and a bunch of fresh parsley. First sautee the onion and green peppers in a bit of oil, transfer into a larger pot, with the cubed lamb, cubed potatoes and tomatoes, two cups of water, then simmer, adding at the end salt and pepper to taste and the finely chopped parsley.
Another great combination is lamb and spinach. You need a kilo of lamb, two kilos of spinach, one onion, one lemon, a head of garlic, tomato paste, and salt and pepper to taste. First, blanch the spinach and mince it. You can use frozen spinach too, of course. Follow the steps from the previous recipes. Sautee the chopped onion, then add the cubed lamb. Pour in one or two cups of water, then cover the pot and simmer. After the lamb is cooked, put in the spinach and cook for another 20 minutes, adding at the end lemon juice and salt. Serve hot, and enjoy.