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Lamb Recipes
from
Sheepy Hollow at Native Oaks Farm

Pat Goshgerian's Loshkabobs
Here's a recipe that comes from one of our regular lamb customers.
Pat is married to an Armenian fellow and has really taken to cooking those kind of ethnic meals for him.
Here's one that Pat says he and even all their grandchildren just love.

Ingredients:

4 pounds of ground meat -- 2 of lamb and 2 of beef
(she likes to use mutton rather than lamb for the additional flavor)
1 chopped onion
1 chopped green pepper
8 oz of tomato paste
salt and pepper (on generous side)
lg dollop of Dijon mustard
1 egg

Mix. Pat mixture and press all together around a heavy wooden skewers that your butcher can provide. the mixture is about 4 or 5 inches long, rounded like a hot dog. Grill. Serve with a rice pilaf.


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