Of all the lamb recipes this dish is by far my favorite. Lamb and Noodles recipe is my mother-in-laws dish we made together many times. The spices blend together perfectly for a unique flavor.
I have prepared this dish for people who tell me they don't like lamb, after having it, they ask me for the recipe.
Greek cooking is fun. Take your time and enjoy the aromas.
5 lb Shoulder Lamb
2 cloves garlic, pressed
1 large onion, diced fine
1/2 cup water, or as needed
2 Tbl butter
2 Tbl Olive oil
1 1/2 tsp allspice
1 1/2 tsp cinnamon
juice from 1/2 lemon
16 oz can tomato sauce
1/3 cup sweet vermouth or sweet red wine
1/3 cup + grated romano cheese
1 pkg wide egg noodles
Cube lamb into stew size pieces. Keep the bones for cooking.
Saute onion and garlic in water cooking until the water evaporates and onion is soft. Add butter and oil, brown onion. Add lamb and bones, brown on all sides. Add spices, vermouth, tomato sauce, lemon, hot water and 1/3 cup cheese. Let simmer at least 2 hours. The longer the better.
Let cool completely until there is a layer of fat at the top, skim off fat and reheat. Once at boiling temperature again, add noodles and more hot water if needed to cook noodles in meat sauce. Once thick, put the Lamb and Noodles on a serving platter and sprinkle with grated cheese.Tips:
Have the butcher cube the meat but be sure to tell him you want the bones. Shoulder is usually a little better priced, but if you are unable to find shoulder roast, any lamb meat will do that has a bone. You want the bone for additional flavor in stock.
Other Greek Recipes
Other Meat Recipes