The Everything Cast-Iron Cookbook by Cinnamon Cooper

Author:Cinnamon Cooper
Language: eng
Format: mobi
Tags: food, cast-iron, cooking, skillet
Publisher: F+W Media, Inc.
Published: 2010-05-18T21:00:00+00:00

Chapter 10. Lamb and Game in a Skillet

Lamb Burgers

Lamb is more common than beef in many Mediterranean countries. The rich flavor holds

up well to strong spices. Contrast the rich flavor with the Chimichurri Sauce

and crispy cucumber slices.

Ingredients | Serves 4

1 pound lean ground lamb

1 cup fresh bread crumbs

1 teaspoon salt

¼ teaspoon ground black pepper

1 celery stalk, chopped

2 teaspoons Worcestershire sauce

½ teaspoon dried rosemary, crumbled

2 tomatoes, seeded and finely chopped

1 egg, beaten

2 tablespoons olive oil

1. Combine all of the ingredients but the olive oil in a large bowl. Mix together and shape into 6 patties.

2. Place a skillet over medium heat. Once it’s heated add the oil and three of the patties. Cook on each side for 5 minutes, or until cooked through the middle. Serve on trimmed pita bread with fresh cucumber slices.

Seared Venison Steaks with Gin Sauce

If you don’t have gin, you can use vermouth or a dry white wine.

If you prefer a non-alcoholic substitution, use 1 cup of any tart fruit juice.

Ingredients | Serves 4

4 venison steaks, 4–6 ounces each

¼ cup gin

1 teaspoon peppercorns

2 tablespoons olive oil

2 teaspoons Worcestershire sauce

1 onion, chopped

1. Place the venison steaks in a sealable plastic bag with the gin and the peppercorns. Let them sit at room temperature for at least 30 minutes or in the refrigerator for 2–24 hours.

2. Place a skillet over medium-high heat. Once it’s heated, add the oil. Lay the steaks in the pan and cook for 2–4 minutes on each side.

3. Once the meat is cooked, remove it from the pan and keep warm. Add the gin and peppercorn sauce to the skillet with the Worcestershire and onion. Cook for 4–6 minutes. Pour the sauce over the steaks and serve while hot.

Azerbaijani Stewed Lamb

This dish is traditionally called Bosartma, which translates as stewed lamb.

It is traditionally served with cherry plums that are commonly found in central

and eastern Europe. A darker-skinned plum is better than a lighter-skinned plum.

Ingredients | Serves 4

3 tablespoons butter

2 pounds lamb, cut into 1” cubes

1 large onion, chopped

4 Roma tomatoes, cubed

3 tablespoons tomato paste

2 plums, pitted and chopped

3 cups chicken broth

1 tablespoon chopped dill

1 tablespoon chopped cilantro

1 tablespoon chopped mint

Juice from 1 lemon

Salt to taste

Pepper to taste

1. Place a skillet over medium-high heat. Once it’s heated, add the butter. When the butter has melted, add the lamb and cook for 10 minutes, turning the meat every 1–2 minutes until it’s browned on all sides.

2. Remove the meat from the skillet and add the onion. Cook for 8–10 minutes. Add the tomatoes, tomato paste, and plums. Stir until everything is well coated. Stir in the chicken broth and the herbs. Cover the skillet, reduce the heat to low, and simmer for 1 hour, or until the lamb is cooked through and soft. Stir in the lemon juice and then season to taste with salt and pepper.

Greek Lemon and Oregano Lamb

You can easily double this recipe and use an entire leg of lamb.

Ask the butcher to trim off the last several inches so it will fit in a large skillet.

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