Mary Had A Little Lamb Recipes
MARY HAD A LITTLE LAMB KEBAB MARINADE & SAUCE
An unusual sauce for Armenian Shish Kebobs that can be used on other cuts of lamb for the grill. This was given to me years ago by my friend's Armenian father-in-law. (For a spicier marinade/sauce, use red pepper flakes instead of the black pepper.) NOTE: Cooking time does not include marinating time. Also cooking time is estimated, depending on thickness of lamb cubes.)
Provided by Mareesme
Categories Lamb/Sheep
Time 15m
Yield 2 3/4 Cups
Number Of Ingredients 10
Steps:
- Combine ingredients for the marinade and pour over lamb chunks (or other cuts). Marinate for 5 hours. Place lamb on skewers (or on rack, if not kebabs). Broil on all sides over medium coals to medium-rare to medium doneness, basting frequently with remaining marinade.
- (Note: This is enough for up to 4# lamb.).
MARY'S LITTLE LAMBS
Filo Cups With Spiced Lamb, Mint and Feta Don't be intimidated working with filo; these pastry cups are really quite simple. While working, cover the unused filo with plastic wrap and a damp dish towel to prevent it from drying out.
Provided by Food Network
Categories appetizer
Yield 48 filled filo cups
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Mold 3 filo squares into the bottom of a miniature (1-inch) muffin tin. Place 3 more filo squares at a 45 degree angle on top and press gently into the muffin cups. Brush lightly with melted butter. Cook until lightly golden brown, 4 to 6 minutes. Let cool. Place on a baking sheet and cover tightly with plastic wrap until ready to use. Heat the oil in a medium nonstick skillet over medium heat. Add the onions and garlic. Season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the pepper. Cook until the onions are tender, 5 to 7 minutes. Add the lamb, black currants, cumin, ginger, cinnamon, allspice, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon pepper. Cook until the lamb is cooked through, about 5 minutes. Stir in the mint. To Assemble: Place 1 heaping teaspoon of the lamb mixture in each filo cup. Top with a heaping 1/4 teaspoon feta. Serve while filling is warm.
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