LAMB & ARTICHOKES

1 KILO (2.2 POUNDS) OF LAMB MEAT        -        1-2 JULIENNE ONIONS        -        2-3 SPOONFULS OF BUTTER

1 SPOONFUL OF FLOUR        -        5-6 ARTICHOKES        -        SOME FRESH ONIONS        -        2 EGG YOKES

JULIENNE ANISE, JULIENNE PARSLEY     -     SALT AND PEPPER, SOME LEMON JUICE     -     2 SPOONFULS OF YOGHOURT

 - CUT THE MEAT IN PIECES AND THEN, IN A CASSEROLE BROWN THE ONIONS IN BUTTER AND ADD THE MEAT, STIRRING CONTINUALLY UNTIL THE MEAT ABSORBS ALL THE LIQUIDS WITHOUT BROWNING THOUGH. AFTER THAT, ADD THE FLOUR AND KEEP STIRRING AND FINALLY ADD SOME WATER UNTIL THE MEAT IS COVERED IN IT. THEN, BOIL IT. MEANWHILE, PREPARE THE ARTICHOKES AND CUT THEM IN TWO, SMEAR LEMON JUICE ON AND THEN, DIP THEM IN COLD WATER. THEN, CUT THE FRESH ONIONS IN SMALL PIECES, AND WHEN THE MEAT BOILS A BIT, ADD THE ARTICHOKES, THE FRESH ONIONS, THE ANISE, THE PARSLEY, LEMON JUICE, SALT AND PEPPER INTO THE CASSEROLE. THEN, PUT THE LID ON AND LET THE FOOD BOIL UNTIL THERE IS ADEQUATE SAUCE FOR THE EGG AND LEMON DRESSING (WHICH YOU PREPARE WITH 2 EGG YOKES AND LEMON JUICE). WHEN THE SAUCE IS THICK ENOUGH, ADD THE YOGHOURT AND STIR A BIT SO THAT IT DISSOLVES AND THIS WAY THE SAUCE BECOMES MORE WHITE IN COLOUR. AFTER THAT, SERVE THE MEAT IN A PLATE WITH THE ARTICHOKES AROUND AND POUR THE EGG AND LEMON DRESSING OVER.

 

LAMB CHOPS

1 KILO (2.2 POUNDS) OF LAMB CHOPS       -       SOME LEMONS, SALT AND PEPPER       -       JULIENNE PARSLEY

SOME THYME

 - FLATTEN THE CHOPS WITH A MEAT HAMMER AND DREDGE THEM WITH THYME. THEN, SMEAR SOME OLIVE OIL ON THE GRILL IRON AND GRILL THE CHOPS FOR 2-3 MINS EACH SIDE. WHEN READY, DREDGE SOME THYME ON AGAIN, ADD SOME SALT AND PEPPER, AND GARNISH WITH PARSLEY LEAVES, LEMON SLICES AND GRILLED TOMATO SLICES.

 

LAMB CUTLETS ON PAPER

LAMB CUTLETS      -      SOME JULIENNE ONIONS, SALT AND PEPPER      -      SOME BUTTER

1/2 GLASS OF WINE       -       SOME TOMATOES       -       3-4 SPOONFULS OF MINCED HAM

 - CUT THE CUTLETS, FLATTEN THEM WITH A MEAT HAMMER, SALT AND PEPPER THEM, FLOUR THEM, FRY THEM WELL AND KEEP THEM WARM IN A PLATE. THEN, MINCE THE ONIONS, BROWN THEM IN BUTTER, ADD THE WINE AND THE TOMATOES (PEELED AND MINCED) AND BOIL THEM ALL UNTIL ONLY THE BUTTER REMAINS IN THE CASSEROLE. THEN, TAKE THEM OUT AND WHEN THEY ARE COOL, ADD THE HAM AND STIR THE MIXTURE WELL. THEN, CUT SOME GREASE WRAPPING PAPER IN AS MANY PIECES AS THE CUTLETS BUT DOUBLE IN SIZE. SMEAR BUTTER ON ONE SIDE, PLACE THE CUTLET ON THE HALF PART OF IT, SMEAR SOME OF THE HAM MIXTURE OVER THE CUTLET AND FOLD IT WITH THE OTHER HALF OF THE PAPER. THEN, WIND THE EDGES OF THE PAPER AND WHEN ALL THE CUTLETS ARE READY, ROAST THEM IN LOW FIRE FOR 10 MINS. AFTER THAT, SERVE THEM ESCORTED WITH SOME SALAD.