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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"It is all right for the lion and the lamb to lie down together if they are both asleep, but if one of them begins to get active, it is dangerous."
Crystal Eastman, Feminist

The refrigerator light goes on...

You can use lamb leg for this instead of the lamb shoulder, but it's more expensive. Ask the butcher to cut the cubes with leaner meats but also with less of the tough tendons.

Lean Cuts of Lamb

My mother's favorite restaurant is a Turkish place in Mclean, Virginia, called Kazan. This is the place for lamb and they serve some of the leanest most flavorful cuts. The Kazan Lamb Special is fantastic. It is served with fresh yogurt and the most succulent eggplant you will ever eat.

Lamb is easy for you to cook at home and still eat healthy.  It has only a little more fat than pork and is very lean – often leaner than beef.  A four-ounce serving averages 170 calories and 6 grams of fat.  That compares well with beef tenderloin at 180 calories and nine grams of fat.  

As with all red meats look in the butcher’s case for leaner cuts.  This is easy with lamb because most cuts are only lightly marbled and excess fat is easily trimmed.  

Greek Lamb Braised with Eggplant

Servings = 6 | Serving size =about 2 cups

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

Makes great leftovers. Keeps well in the refrigerator for 3-4 days.

Serve with Brown Rice

2 tsp	olive oil
2 cloves	garlic (minced)
1 large	onion (diced)
2 large	carrots (peeled and cubed)
2 tsp	paprika
1 Tbsp	dried oregano
1 tsp	dried basil
1/2 tsp	ground cinnamon
3/4 tsp	salt
	fresh ground black pepper (to taste)
1/4 cup	water
1 1/2 cup	frozen peas
2 medium	tomatoes (coarsely chopped)
2 large	eggplant (thinly sliced lengthwise - not into rounds)
1 1/4 lbs	lamb shoulder (cut into large cubes)
	spray olive oil

Preheat the oven to 375°F.

Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about two minutes. Do not allow the garlic to brown.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the carrots, paprika, oregano, basil, cinnamon, salt and pepper. Cook for about 3 minutes, stirring frequently.

Add the water and cook for about 2 minutes. Add the frozen peas and tomatoes, then remove from the heat and stir well. Set aside.

Line a large 9 x 12 Pyrex dish with aluminum foil. Layer half of the eggplant slices in the bottom of the pan. Place the lamb on top of the eggplant and spread the vegetable mixture over the top.

Layer the remaining sliced eggplant over the top. Press down slightly. Spray liberally with olive oil.

Cover with aluminum foil and place in the oven. Cook for 2 hours. Serve over brown rice.