On Wed, 28 Sep 2005 09:08:28 -0500, Melba's Jammin'
> wrote:

>In article >, Boron Elgar
> wrote:
>
>> Early in the spring I had written to a local farm that raises lambs to
>> reserve one for the fall, as they are ready for market near the end of
>> October. I never heard back and forgot about it altogether.
>>
>> Yesterday I got an email asking me to confirm my reservation and tell
>> them how I want the lamb cut. OH BOY!
>>
>> This will be a lovely fall with legs, rack, shoulder chops, shanks and
>> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>>
>> Yum!
>>
>> Boron
>
>She scores!! Good on you. I've never cooked lamb in my life. I had a
>shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
>my website - Cafe Renaissance). I'm scared to cook it.


It is a forgiving meat for cooks and for those who do enjoy its taste,
a delightful and versatile one. It can be grilled, broiled, roasted
and stewed. It can be as elegant as a Frenched rack or as down to
earth as an Irish Stew.

The stew meat will wind up in a recipe that I got from a Persian
friend many years ago...without being able to put my hands on it here
at work, this one is similar:

http://www.recipesource.com/ethnic/a...0/rec0009.html
Title: ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF
Categories: Lamb, Rice, Oriental
Yield: 6 servings

1/2 c Butter
1 Onion, finely chopped
1 lb Lean lamb, cubed
Salt, pepper
1/2 tsp Ground turmeric
1/2 tsp Ground cinnamon
2 1/2 tbs Seedless raisins, preferably
-golden
4 oz Fresh or dried apricots,
-halved
2 c Long-grain rice, washed in 3
-changes of water

Heat butter in heavy pan and fry onion until golden.
Add meat and brown on all sides. Season to taste with
salt, pepper, turmeric and cinnamon. Mix in raisins
and apricots. Add water (about 3/4 cup) to cover.
Cover and simmer over very low heat 1 1/4 to 1 1/2
hours or until meat is very tender. Stir occasionally
to prevent scorching, adding water if necessary.
Texture should be thick but pourable.
Boil 4 cups water, add 1/2 teaspoon salt and rice.
Bring to boil again and boil 2 minutes, then reduce
heat, cover pan and cook over low heat 10 to 15
minutes or until almost tender. Fluff with fork.
Arrange rice and stew in alternate layers in heavy
saucepan, beginning and ending with layers of rice.
Set over very low heat, stretch clean cloth over pot
and place cover over cloth. Steam 20 minutes, or until
rice is tender. Makes 6 servings.