Menu Index

Menu Index
- Featured recipes
  - One-Spice Lamb Curry
    Lamb curry recipe using pre-mixed curry powder
  - Pomegranate-infused Lamb Roast
    Recipe for lamb roast marinated in pomegranate syrup
- Lamb stew meats
  - Lamb Stew I
    Traditional lamb stew recipe made with an assortment of interesting spices
  - Lamb Dijon
    Easy stew-like lamb recipe that can be spiffed up with gremolata
  - Moroccan Lamb
    Tasty lamb stew spiced with sweet dried fruit and tart cilantro and lime juice
  - Honey Spiced Lamb
    Recipe for slow-cooked spiced lamb with honey
- Lamb shanks
  - Lamb Shanks Reynolds Wrap
    An incredibly easy, no-frills recipe for lamb shanks
  - Jean Hall's Lamb Shanks
    Intriguingly spiced lamb shank recipe from our vet's mom
- Ground lamb
  - Pilaf with Lamb and Beets
    Vivid red lamb dish with an unusual collection of flavors and quite "healthy"
  - Lamb Marbles
    Easy, tasty little meat balls made with Chinese plum sauce or sweet Indonesian soy sauce
  - Lamb Loaf
    Your mom's meatloaf recipe with cumin substituted for red pepper flakes and ketchup
  - Charmoula Lamb-burgers
    Spicy lamb burgers for the early summer grill.
  - Pastitsio
    Pastitsio — lamb and pasta Greek style; comfort food extraordinaire and easy to make
  - Spicy Lamb with Hummus
    Easy two-part recipe using ground Soay or other mild lamb meat
  - Black Bean & Lamb Chili
    Soay lamb chili with great spice mix
- Rack of lamb
  - Rack of Soay Lamb
    Basic recipe for grilled rack of Soay lamb
- Lamb roasts
  - Leg of Lamb Roast
    Easy recipe for an elegant small dinner party featuring leg of lamb from Soay sheep or other mild-flavored lamb.
- Soups using lamb
  - Soay Bean Soup
    An easy, tasty bean soup flavored with Soay or other mild-flavored sheep bones
  - Soay Bean Soup #2
    Nourishing anasazi and garbanzo bean soup with lamb and interesting spices, long ingredient list but short preparation
  - Lamb Bone Soup
    Remarkably tasty and rich

Black Bean & Lamb Chili

I was introduced to this ridiculously easy, yummy chili by my friend and neighbor Deborah Rennie, an award-winning dancer who fuels her performances with this healthy and filling comfort food.

Ingredients

1.5 lb ground Soay or other mild lamb
2 Tblsp olive oil
1 cup chopped onion
2 large cloves garlic, chopped
2 (14.5 oz) cans chopped tomatoes, undrained
1/2 cup dry red wine
1/2 tsp salt
1/2 tsp Penzey's Singapore spice
1/2 tsp Penzey's Sweet Curry
1/4 tsp Penzey's Balti spice
1.5 tsp ground cumin
1/8 tsp turmeric
1/4 tsp black pepper
1 Tblsp tomato paste
3 (15 oz) cans black beans, drained and rinsed
3 Tblsp finely chopped cilantro, divided
feta cheese

Directions

Brown and drain lamb.
Saute onion in olive oil until soft. Add garlic and stir for 30 seconds.
Add tomatoes, lamb, wine, spices and tomato paste. Cover, reduce heat, and simmer for 30 minutes.
Stir in beans and half the cilantro. Cover and simmer another 20-30 minutes.
Just before serving, add remaining cilantro, dish up bowls, and top with feta cheese.

Serves four to six with a loaf of crusty bread and a big tossed salad.

As you can see, Deb is a fan of Penzey's spices. I recommend using them, as I have not been able to "deconstruct" their components and the spice combination in this recipe is essential to its delicious flavor. Both Penzey and my source since my Chicago era, The Spice House of Evanston, have on-line stores. But … if you are ever near Evanston, Illinois, an hour or so wandering around The Spice House is about as close to olfactory heaven as you're likely to find in a lifetime!

Based on personal experience at the Rennie's, this chili can be kept warm for as long as it takes to complete the farm tour, consume particularly good appetizers and/or cocktails, and finish any interesting and uninterruptable pre-dinner conversations.

Bon appétit!