Evelyn Chartres Author
Red Peppers

Crying Lamb

Featured - Crying LambCrying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meals distinctive flavour.

This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.

Ingredients

  • 10 ounces (285 g) of potatoes cut into small cubes
  • 8 ounces (225 g) of parsnips or carrots cut into small slices
  • ⅓ cup (80 ml) of finely chopped onions
  • ⅓ cup (80 ml) of sliced red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of olive oil
  • 2 pounds (900 mg) of lamb shanks
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of dill
  • 4 tablespoons (15 ml) of lemon juice (divided)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bag or sealable container, mix all ingredients up to and including the olive oil.  Mix until contents are evenly coated before placing them in an oiled stoneware container.
  3. Cook in the oven for 30 minutes to soften potatoes and parsnips.
  4. Remove from oven and stir contents.
  5. Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
  6. Using an oiled skillet sear the lamb shanks on every side for a minute or so.
  7. Top stoneware with a grill and place the lamb shanks overtop to make sure that any drippings will pour onto the vegetables.
  8. Return to the oven and cook for about an hour until the internal temperature has reached 160°F (71°C) for medium or 170°F (77°C) for well-done.
  9. Remove from oven, let stand for 5-10 minutes.
  10. Meal is ready-to-serve.

Sausage and Broccoli Casserole

An easy to prepare dish which can be done on short notice. My child refers to this meal as her favourite supper, mind you she has never asked for proper name. A combination of Italian sausage, broccoli and egg noodles it creates a read-to-serve meal which has loads of flavour.

Ingredients

  • 14 fluid ounces (410 ml) of Alfredo sauce
  • ⅓ cup (80 ml) of milk
  • 1 pound (450 g) of uncooked Italian sausage
  • 9 ounces (270 g) of chopped broccoli florets
  • 8 ounces (225 g) of egg noodles
  • 1 cup (235 ml) of shredded Mozzarella cheese
  • ¼ cup (60 ml) of roasted red peppers

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Prepare egg noodles as per package instructions.
  3. Oil up a large pan then place over medium heat.  Take thawed Italian sausage, slice open casing then pour the contents into the pan.  Breakup and fry until cooked, drain then set aside.
  4. In a large bowl, combine Alfredo, milk, sausage, broccoli, ½ cup (120 ml) of cheese and roasted red peppers.
  5. Oil a baking dish, spread contents of bowl evenly inside then sprinkle with remaining cheese.
  6. Bake for 30 minutes or until top is bubbly and the cheese is lightly browned.