Seared Rabbit with Rosemary Potatoes
Armenian Shish Kabob
- 6 potatoes, peeled and sliced 1/4 inch thick
- 2 onions, peeled and thinly sliced
- 5 sprigs rosemary, leaves stripped and finely chopped
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
- 1 (4 pound) rabbit, cleaned and cut into pieces
- 1 onion, diced
- 1 tablespoon chopped green olives
- 10 leaves fresh sage
- 1 teaspoon chopped fresh marjoram
- 6 baby artichokes, tips trimmed and tough outer leaves removed
- 1 teaspoon tomato paste
- 1 bunch fresh parsley, minced
- salt and freshly ground black pepper to ta
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish.
- Bake potatoes in the preheated oven until tender, about 45 minutes.
- Meanwhile, heat olive oil in a large skillet over high heat. Cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. Add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. Reduce heat to medium-low, cover and simmer for 30 minutes.
- Stir artichokes, tomato paste and parsley into skillet with rabbit. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.
Armenian Shish Kabob
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dry white wine
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried rosemary leaves
- 1 bay leaf
- 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
- 2 large onions, peeled, cut into 8 wedges each
- 2 large green bell peppers, cut into 8 wedges each
- 12 mushrooms, stems removed
- 2 large tomatoes, cut into 8 wedges
- Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
- Position oven rack to its top setting and set oven to broil.
- Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
- Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
- Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
- Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
- 1/4 cup crushed garlic
- 2 pounds cubed leg of lamb meat
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh mint
- 1 teaspoon ground dried turmeric
- 1 teaspoon chopped fresh rosemary
- 2 (14.5 ounce) cans diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 pound baby okra
- 1 teaspoon lemon juice
- 1 cup water
- 1 tablespoon butter
- 1 cup thin egg noodles
- 2 cups long grain rice
- 2 cups chicken broth
- 2 cups water
- 1 pinch salt and pepper to taste
- 1 teaspoon olive oil
- Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
- Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.