NCT's Iron Chef 36: Battle Lamb

Keltin

New member
Gold Site Supporter
For Iron Chef 36, the secret challenge is……..

Lamb!

As with the other ICs, this is a challenge to ourselves. There is no judging, and no winner. We are ALL winners in this since we will all benefit from the creativity and new recipes that this challenge will bring us.

The rules are simple, this challenge is open for 7 days (week of 1/10/10 - 1/17/10). During that 7 day period, make any kind of dish you want, however you want. Drink, Appetizer, Main Course, Dessert, etc. The only stipulations are that you must use Lamb in some way in the dish, and it must be something you have cooked during the 7 day period of this challenge.

Once your dish is ready, it’s a good idea to make a new post with your recipe. Then, post a link and a picture of your recipe to this thread. Alternatively, if you like, post your recipe and pictures here. In the end, we will compile all the results into one thread for easy searching.

Now, let Battle Lamb begin!

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Keltin

New member
Gold Site Supporter
That's a Redneck Date.....but where is the food the lovely couple will be dining on????? :lol:
 

FryBoy

New member
Made Moroccan Lamb & Prune Tagine for dinner Monday night. Wonderful blend of flavors, and super easy and quick in the pressure cooker.

Moroccan Lamb & Prune Tagine

1½ pounds lamb stew meat, well trimmed, cut into 1" cubes
8 ounces frozen boiling onions
1 cup pitted prunes, quartered
2 pieces of peeled ginger root, each 2" x 1"
4 cloves garlic, minced or pressed
1 3" cinnamon stick
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
½ cup beef stock
2 teaspoons grated lemon zest
2 tablespoons minced cilantro

1. Combine all ingredients EXCEPT lemon zest and cilantro in a pressure cooker.

2. Cover and lock pressure cooker; bring to high pressure over high heat; reduce heat to stabilize pressure and cook for 15 minutes.

3. Lower pressure by quick release method.

4. Remove cover; discard cinnamon stick and ginger pieces.

5. Stir in lemon zest and cilantro.

6. Serve with couscous or rice.

Makes 4 to 6 servings.
 

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lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
awesome yummy you guys!!

i have something planned for tomorrow. lamb happens to be on sale this week.
 
Here's my entry, one of which I enjoyed for dinner last night; the 2nd of which I'll enjoy for lunch tomorrow:

BREEZY GREEK LAMB BURGERS

1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 20 “grinds” of coarse black pepper
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)


Using your hands, combine all ingredients (except for Creamy Feta salad dressing & Arugula) thoroughly. Form into 2 large or 4 small patties, making the centers a little thinner than the edges to help prevent the sometimes inevitable “burger bulge” that can occur during cooking.

Broil, grill, or pan-fry to desired doneness. Serve on toasted crusty rolls topped with Creamy Feta salad dressing & baby Arugula, or – especially if making the larger patties – serve plated with a nice mixed green salad on the side.

Notes: No salt is needed in or on these burgers, as that’s pretty well taken care of by both the Feta cheese & the Kalamata olives. There are several commercial brands of Creamy Feta salad dressing available, both shelf-bottled & jar-refrigerated, & the ones I’ve tried so far have been quite tasty & versatile. The one I used here was put out by Trader Joe’s.

http://www.netcookingtalk.com/forums/attachment.php?attachmentid=6025&stc=1&d=1263695142
 

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buckytom

Grill Master
very nice, peep. especially that salad! i love anchovies and feta.

here's a little food porn, not an entry since i didn't make it this week, but it's topical.

roseemary studded leg of lamb roasted over herb potatoes.

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Deelady

New member
Here's my entry, one of which I enjoyed for dinner last night; the 2nd of which I'll enjoy for lunch tomorrow:

BREEZY GREEK LAMB BURGERS

1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 20 “grinds” of coarse black pepper
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)


Using your hands, combine all ingredients (except for Creamy Feta salad dressing & Arugula) thoroughly. Form into 2 large or 4 small patties, making the centers a little thinner than the edges to help prevent the sometimes inevitable “burger bulge” that can occur during cooking.

Broil, grill, or pan-fry to desired doneness. Serve on toasted crusty rolls topped with Creamy Feta salad dressing & baby Arugula, or – especially if making the larger patties – serve plated with a nice mixed green salad on the side.

Notes: No salt is needed in or on these burgers, as that’s pretty well taken care of by both the Feta cheese & the Kalamata olives. There are several commercial brands of Creamy Feta salad dressing available, both shelf-bottled & jar-refrigerated, & the ones I’ve tried so far have been quite tasty & versatile. The one I used here was put out by Trader Joe’s.

http://www.netcookingtalk.com/forums/attachment.php?attachmentid=6025&stc=1&d=1263695142



Mmmm I love how you put olives IN it!! YUM!
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Here's my entry, one of which I enjoyed for dinner last night; the 2nd of which I'll enjoy for lunch tomorrow:

BREEZY GREEK LAMB BURGERS

1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 20 “grinds” of coarse black pepper
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)


Using your hands, combine all ingredients (except for Creamy Feta salad dressing & Arugula) thoroughly. Form into 2 large or 4 small patties, making the centers a little thinner than the edges to help prevent the sometimes inevitable “burger bulge” that can occur during cooking.

Broil, grill, or pan-fry to desired doneness. Serve on toasted crusty rolls topped with Creamy Feta salad dressing & baby Arugula, or – especially if making the larger patties – serve plated with a nice mixed green salad on the side.

Notes: No salt is needed in or on these burgers, as that’s pretty well taken care of by both the Feta cheese & the Kalamata olives. There are several commercial brands of Creamy Feta salad dressing available, both shelf-bottled & jar-refrigerated, & the ones I’ve tried so far have been quite tasty & versatile. The one I used here was put out by Trader Joe’s.

http://www.netcookingtalk.com/forums/attachment.php?attachmentid=6025&stc=1&d=1263695142

that looks and sounds yummy.
 

Miniman

Mini man - maxi food
Gold Site Supporter
Roast lamb with rosemary & paprika

Shoulder of lamb rubbed with roasemary & parika in a little walnut oil. Baked at around 150 celsius.
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The cut meat
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On the plate
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Not my best effort, but still tasted fairly good.
 
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