Lamb Riblets with Pineapple

One 16-oz. can pineapple chunks
1/4 cup honey
3 Tbs. white wine vinegar
1 1/2 tsp. salt
1 tsp. Worcestershire
1/4 tsp. ground ginger
6 lbs. lamb riblets

In 17 1/4” x 11 1/2” roasting pan, mix liquid drained from pineapple with honey, vinegar, salt, Worcestershire, and ginger. Reserve pineapple.

Add riblets; cover pan tightly with foil and bake in 325° F. oven 2 hours or until riblets are fork-tender. During last 10 minutes, add pineapple chunks. Place riblets and pineapple on warm platter.

The Good Housekeeping Illustrated Cookbook, Hearst Books, New York, 1989, p. 229.

Lamb Stew with Rosemary and White Beans

3 lbs. lamb stew meat
1 1/2 tsp. salt
1 tsp. ground black pepper
3 Tbs. vegetable oil
2 medium-large onions, chopped coarse (about 2 cups)
3 medium garlic cloves, minced
3 Tbs. flour
1 cup white wine
2 cups chicken stock or low-sodium canned broth
2 bay leaves
1 Tbs. minced fresh rosemary
3 large carrots, peeled and cut into 3/8” dice
15 oz. canned white beans, drained and rinsed
1/4 cup minced fresh parsley leaves

1. Heat oven to 250°. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 Tbs. oil over medium-high heat in large, ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
   
   
2. Add onions to empty Dutch oven and sauté until softened, 4-5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1-2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and rosemary, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for1 hour.
   
   
3. Remove pot from oven and add carrots. Cover and return pot to oven. Cook just until meat is almost tender, 1 to 1 1/4 hours. Remove pot from oven and add white beans. Cover and return pot to oven. Cook until meat is tender and beans are heated through, about 15 minutes. Remove pot from oven. (Can be cooked, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
   
   
4. Stir in parsley, discard bay leaves, adjust seasonings, and serve.
   
   The Best Recipe, Jack Bishop ed., Boston Common Press, 1999, p. 279.

Lamb Stew with Tomatoes, Chickpeas, and Spices

This North African stew uses canned tomatoes in place of wine. Because no vegetables are added partway through the cooking, the stewing time is just 2 hours. Serve over couscous.

3 lbs. Lamb stew meat
1 1/2 tsp. salt
1 tsp. ground black pepper
3 Tbs. vegetable oil
2 medium-large onions, chopped coarse (about 2 cups)
4 medium garlic cloves, minced
3 Tbs. flour
1 1/2 cups chicken stock or low-sodium canned broth
1 1/2 cups chopped canned tomatoes with their juice
2 bay leaves
1 1/2 tsp. ground coriander
1 tsp. ground cumin
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
15 oz. canned chickpeas, drained and rinsed
1/4 cup minced fresh parsley or cilantro leaves

1. Heat oven to 250°. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 Tbs. oil over medium-high heat in large, ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
2. Add onions to empty Dutch oven and sauté until softened, 4-5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1-2 minutes. Add stock, scraping up any browned bits that may have stuck to pot. Add tomatoes, bay leaves, coriander, cumin, cinnamon, and ginger, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook until meat is almost tender, 1 3/4 to 2 1/4 hours.
3. Remove pot from oven and add chickpeas. Cover and return pot to oven. Cook until meat is tender and chickpeas are heated through, about 15 minutes. Remove pot from oven. (Can be cooked, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
4. Stir in parsley, discard bay leaves, adjust seasonings, and serve.

The Best Recipe, Jack Bishop ed., Boston Common Press, 1999, pp. 278-279.

Moussaka, or Eggplant Casserole - 8-10 servings

For a large party, the quantity may be doubled or tripled to fill two or three casseroles.
Cut into lengthwise slices 1/4 - 1/2 inch thick:
3 peeled medium-sized eggplants

Salt the slices generously and let drain in a colander at least 45 minutes. Meanwhile, sauté until golden:
1 cup finely chopped onion
1/4 cup olive oil or butter

Add and brown slowly:
2 lbs. ground lamb

Add: 1 cup well-drained canned or fresh tomatoes or 3 Tbs. tomato paste:
1 cup finely chopped onion
1/4 cup olive oil or butter
1/3 cup chopped parsley
1 cup white wine or stock
1/4 tsp. nutmeg
a grating of black pepper

Simmer the above gently about 45 minutes. In the meantime, quickly sauté the drained eggplant slices until lightly browned on all sides in:
1/2 cup olive oil or butter

using only a little oil at a time, since eggplant soaks it up. Drain on paper toweling. Now, beat until stiff, but not dry
3 egg whites

Fold the beaten whites into the cooked and cooled meat mixture with
1/2 cup fine bread crumbs

Prepare a double portion of White Sauce.
When hot, pour a small amount of the sauce into
3 beaten egg yolks
a grating of nutmeg

Pour the yolk mixture into the sauce. Preheat oven to 350°.
Assemble the ingredients in a 9- x 13-inch or larger baking dish, placing first a layer of eggplant, then the meat mixture, and ending with an eggplant layer. Cover the whole with the sauce. Sprinkle the top generously with:
grated Parmesan cheese

Bake the casserole until thoroughly heated through, but do not allow the mixture to reach the boiling point.

The moussaka can be cut into squares if you will allow it to stand about 20 minutes before serving. This is the way moussaka is served all through Greece. The classic version omits the sauce, and the eggplant skins are used to line the dish and to protect the ingredients while cooking. The skins must be

Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 491.