National Mango Board
Lamb Stew with Cipollini Onions and
Potatoes
Yield: 4-6 servings
¼ cup olive oil
3 lbs. boneless leg of lamb, trimmed of excess
fat and sinew, cut into 1½-2-inch pieces
Salt and freshly ground black pepper
2 T. all-purpose flour
3 fresh Christopher Ranch California garlic
cloves, finely chopped
1½ cups dry red wine
3½ cups beef broth
1 (15-oz.) can diced tomatoes, with juice
1 T. tomato paste
18 small Christopher Ranch cipollini onions
12 small red-skinned potatoes, halved
2 large carrots, peeled, cut into 1-inch pieces
1) Heat oil in large heavy pot over medium-
high heat. Sprinkle lamb with salt and pepper;
toss with flour in large bowl to coat. Working
in t wo batches, add lamb to pot; cook until
brown, about 10 minutes. Using slotted spoon,
transfer lamb to bowl. Pour off excess oil.
2) Add garlic to same pot; sauté over medium
heat until tender and fragrant, about 1 minute.
Add wine; simmer over medium-high heat until
reduced by half, stirring to scrape up browned
bits on bottom of pot, about 5 minutes. Return
lamb to pot. Stir in broth, tomatoes/juice and
tomato paste. Cover partially; simmer over
medium-low heat until lamb is just tender,
stirring occasionally, about 1 hour. 3) Cook
onions in medium saucepan of boiling water
2 minutes. Drain; cool. 4) Peel onions; cut off
root ends. Add onions, potatoes and carrots
to stew. Simmer until lamb and vegetables are
tender, about 25 minutes. Season, to taste,
with salt and pepper.
Recipe is courtesy of Christopher Ranch LLC.
Lamb Kabobs with Kiwifruit Chutney
Jacques Imperato, Chef
Cassatt’s
Arlington, Va.
Yield: 12 servings
3 T. olive oil
1 T. minced garlic
3 T. fresh chopped ginger
1 cup chopped onion
1½ t. curry powder
¾ t. red pepper flakes
15 Zespri green kiwifruit, peeled, diced, divided
3 bananas, peeled, diced
6 T. each orange juice, lime juice, malt vinegar
6 T. brown sugar, packed
3 T. each chopped fresh cilantro, mint
6 lbs. boneless lamb leg, cut in 1-inch cubes
3 T. olive oil
1 T. curry powder
1 T. salt
¾ t. freshly ground black pepper
kiwifruit, cilantro and mint. Set aside. 2) Put
lamb in large bowl; drizzle with oil. Mix curry
powder, salt and pepper with lamb; toss
until coated. Arrange lamb on 12 skewers.
Grill 4 minutes on each side, or until desired
doneness. Serve with kiwifruit chutney.
Recipe is courtesy of Zespri® Kiwifruit.
Lamb, Lime and Mango Salad
Yield: 12 entrée servings
¹⁄ 3 cup Thai fish sauce
½ cup fresh lime juice
3 T. soy sauce
1½ T. minced fresh red Thai or jalapeño
pepper
1 T. packed brown sugar
10 garlic cloves, peeled, roughly chopped
1 bunch cilantro, stemmed (reserve stems)
¹⁄ 3 cup peanut oil
2 t. kosher salt
1 t. freshly ground black pepper
2¼ lbs. lamb leg steak, trimmed of excess
fat, sliced about ¾-inch thick
12 cups torn frisée, washed, dried
3 cups diced mango
1½ cups diced avocado
12 green onions, including light-green
parts, sliced
1) Heat oil over medium heat. Sauté garlic and
ginger until golden. Add onion, curry powder
and red pepper flakes; cook 1 minute. Add
9 kiwifruit, banana, orange juice, lime juice,
vinegar and brown sugar; bring to boil. Reduce
heat; simmer 5 minutes. Stir in remaining
1) Whisk together fish sauce, lime juice, soy
sauce, red Thai pepper and brown sugar; set
aside for sugar to dissolve. Taste to adjust
seasoning. 2) Combine garlic, cilantro stems,
oil, salt and pepper in food processor; blend
to make paste. Spread paste on both sides of
lamb. Cover; marinate, refrigerated, about 30
