Recipe Cottage




5 pounds Shoulder or back of lamb
3/4 cup Butter
10 each Scallions
Water as needed
Coarse salt
3 each Heads of lettuce
2 tablespoons Dill -- chopped (or to taste
Salt & pepper to taste
2 each Egg yolks
2 each Lemons -- juice only

Cut lamb into serving-size strips. Place in pot with the butter. Clean
scallions; chop the white part into small pieces. and the greens into
larger ones (about. 1 1/2" long); add to meat. Add 1/2 cup water and a
little coarse salt; cook over med. heat for about. 1 hr. Clean lettuce
and cut into 2-inch pieces. As soon as meat has absorbed the water it will
begin to brown in the butter but do not let the scallions brown. Add dill,
lettuce, salt & pepper. Cover pot and simmer over low heat for about. 15
min. If it is needed, add a little water toward the end of the cooking
time (not in the beginning, because then the lettuce will exude water).
Beat egg yolks with 2 TB. of water, add the juice from the lemons, and beat
it in well. Add a little of the liquid from the pot, beating constantly.
Pour this sauce back into the pot and shake the pot gently to mix the sauce
with the food. Serve immediately.


3 pounds Lamb
1/2 pound Butter or margarine
4 Scallions -- chopped
1 1/2 pounds Tomatoes, peeled -- strained OR
1 tablespoon Tomato paste + 2 cup water
1 tablespoon Dill -- chopped
1 tablespoon Parsley -- chopped
Salt & pepper to taste
4 pounds Peas, shelled -- washed
Water as needed

Cut meat into 1 1/2" cubes (approx.). Wash and drain. Brown butter in a
pot. Add meat and brown well. Add scallions, and cook until soft but not
dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt &
pepper. Simmer about. 20 min. Add peas and an additional. 1 cup water.
Cover, simmer until all liquid is absorbed and only butter remains as a

Arni me Patates Ragu

3 pounds Leg of lamb
Salt & pepper to taste
4 tablespoons Butter
1 each Med. onion -- chopped
1 each Carrot -- minced
1 tablespoon Parsley -- chopped
1 pound Tomatoes, peeled -- strained
3 pounds Potatoes
Water as needed

Wash and dry meat; cut into 1 1/2" chunks; lightly salt & pepper. Brown
the butter in large pot. Add meat and brown well on all sides. Remove and
place in deep dish. Add onion to the pot with the butter and let it brown.
Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to a
boil. Add meat and 1 c. of hot water. Partially cook over low heat for
about. 30 min. Meanwhile, peel potatoes, cut into 2 or 3 pieces. Add to
pot. Add a little salt & pepper, and cook until potatoes are tender and
most of the liquid has been absorbed (30 to 45 min.).


3 pounds Leg of lamb -- boned
4 tablespoons Butter
2 tablespoons Lemon juice
1 1/2 cups Hot water (more as needed)
3 pounds Tiny potatoes
Butter for frying
Salt & pepper to taste

Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb. butter in
pot, add lamb; brown on all sides. Add lemon juice and allow this to boil.
Add 1 cup water, and simmer (add more water as needed) 45 min. to 1 hr. or
until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat
and slice it. Meanwhile clean potatoes--small round ones, or cut rounds
with a melon baller from large ones. Put potatoes into frying pan and
brown in butter on all sides, then add to pot containing the sauce from
the meat. Add salt & pepper and 1/2 cup water; simmer until all liquid is
absorbed and only the butter remains. Before serving, carefully place meat
on potatoes to heat. Serve hot.


3 pounds Lamb -- cut 1 1/2" cubes
1/2 pound Butter
1 Onion -- chopped
1 1/2 pounds Tomatoes, peeled -- strained OR
1 tablespoon Tomato paste diluted with:
1 cup Water
Salt & pepper to taste
8 cups Water
4 cups Raw rice

Wash and dry meat. Brown 2/3 of the butter in lge. pot. Add meat and
brown on all sides. Add onions and continue to cook until they become a
light golden color. Add tomatoes or diluted tomato paste, and the salt,
pepper and water. Cover pot and simmer until meat is tender, about. 1 hr.
Put meat into casserole and keep it warm. Strain sauce; measure it. Add
water if necessary to make 8 or 9 cups. Pour into lge. pot and bring to a
boil. Add rice. Stir at the start to prevent sticking. Cover and simmer
until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add
meat and mix well. Brown remaining butter and pour it over the rice.
Cover pot with a clean towel, then cover towel with pot lid. Let stand for
5 min. Serve hot. Serves 6 to 10.


1 pound grape leaves
1/2 cup long-grain white rice
3 tablespoons olive oil
2 teaspoons dried mint
2 teaspoons dried dill
1/2 cup water
1/3 cup butter
1 cup chicken stock
3 large onions -- minced
1 1/2 pounds ground lamb
salt and pepper -- to taste

Drain brine from grape leaves, snip off stems and rinse thoroughly in cold
water. Drain and set aside Mix ground turkey, rice, onion, oil, mint,
dill, water, salt and pepper. Line the bottom of a Dutch oven with any
torn grape leaves you may have. With the stem end facing you, place 1
tablespoon of the meat mixture at the base of the leaf, fold sides in and
roll up. Do not roll to tightly as the rice will expand during cooking.
Continue until all leaves are filled. Layer stuffed leaves in a circular
pattern in the Dutch oven, seam side down. Shape any remaining meat into
meatballs and lay on top. Add chicken stock and enough water to cover
dolmathes. Place an inverted heavy plate on top to prevent shifting. Bring
to a boil, reduce heat to a simmer and cook, covered, for 50 minutes.
Shake pan occasionally to prevent sticking.


2 pounds Chopped lamb 1/2 cup Butter
2 Onions -- chopped
1 1/4 pounds Tomatoes, strained -- peeled OR
1 tablespoon Tomato paste diluted with:
1 cup Water
1 Piece of stick cinnamon
1 tablespoon Parsley -- chopped
Salt & pepper to taste
2 slices Toast
2 cups Milk
1 cup Parmesan cheese -- grated
5 Eggs -- lightly beaten
3/4 pound Phyllo

Brown meat, half the butter, and onions in lge. pot, stirring with a
wooden spoon to break up meat. Add tomatoes (or diluted tomato paste)
cinnamon, parsley, salt & pepper. Simmer until all liquid is absorbed
(about. 30 min.). In the meantime, soak toast in milk, then mash with
fork. Remove cinnamon stick and add milk-toast mixture to the meat; remove
from the heat. Add cheese and eggs, and mix well. Melt remaining butter;
butter a pan about. 2 inches smaller than the phyllo. Put 7 to 8 phyllo
sheets, buttering each before adding it, into the pan, letting phyllo
extend on all sides. Pour in meat mixture and spread it evenly. Fold
overlapping phyllo back onto meat. Butter these well. Carefully cut
remaining sheets of phyllo to fit the top of the pan. Brush each with
butter and lay on the filling to make the top of the pita. Pour on any
remaining butter and sprinkle the top very lightly with a little water (to
keep phyllo from rising too high). Bake in preheated 350 F. oven for 30 to
40 min. Cool about. 30 min, and cut into squares to serve.
NOTE: It is easier to cut this if you score it lightly before baking.


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