Lamb Shanks With Verjuice

Total Time: 3 hrs 40 mins Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 6 lamb shanks
• sea salt
• pepper (freshly ground)
• 10 rosemary sprigs
• 1 head garlic (large, each clove peeled and 3 minced)
• 1 preserved lemon (whole, rinsed)
• 2 cups verjuice (500ml)
• 1 cup chicken stock (or vegetable)
• 6 bay leaves
• 1 teaspoon black peppercorns (whole, cracked)
• 1 teaspoon salt

Recipe

• 1 preheat oven to 160°c.
• 2 on the stove heat the oil in a large casserole dish (that is ovenproof).
• 3 season the lamb shanks with the sea salt and freshly ground pepper.
• 4 add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
• 5 add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.
• 6 remove from the heat and return the first 3 shanks to the casserole dish or pot.
• 7 remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.
• 8 bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.
• 9 transfer the lamb to a platter and cover to keep warm.
• 10 discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
• 11 return the shanks to the sauce and cook over moderate heat until warm.
• 12 spoon into bowls and serve.
• 13 i would serve with mashed potato and steamed vegetable.

Lamb Stew

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 lbs red potatoes, diced
• 1 lb onion, diced
• 3 lbs lamb stew meat
• 3 ounces cooked bacon, crumbled
• 1/2 cup apple cider or 1/2 cup beer
• 2 cups beef stock, 1/2 cup reserved
• 1 tablespoon red wine vinegar
• 1 tablespoon garlic, minced
• 2 -3 teaspoons dried thyme leaves
• 2 bay leaves
• 1 tablespoon parsley flakes
• 1 teaspoon sugar
• 1/2 teaspoon ground pepper
• 1 1/2 tablespoons salt
• 6 tablespoons flour

Recipe

• 1 combine all ingredients in a large slow cooker, reserving the extra 1/2 cup stock and the flour.
• 2 cook on low 7 hours.
• 3 slowly mix reserved stock into flour, then add the mixture to the slow cooker.
• 4 cook for an additional 1-2 hours.
• 5 remove bay leaves before serving with garlic bread.

Lamb Stew

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs lamb, cubed
• 1/2 teaspoon sugar
• 2 tablespoons oil
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 2 cups water
• 3/4 cup red wine
• 1/4 teaspoon garlic powder
• 2 teaspoons worcestershire sauce
• 6 -8 carrots, sliced
• 4 small onions, quartered
• 4 celery ribs, sliced
• 3 medium potatoes, diced

Recipe

• 1 sprinkle lamb with sugar. brown in oil in skillet.
• 2 remove lamb and place in slow cooker, reserving drippings. stir in salt, pepper, and flour into drippings until smooth. stir in water and wine, until smooth, stirring until broth simmers and thickens.
• 3 pour into cooker. add remaining ingredients and stir until well mixed.
• 4 cover. cook on low 8-10 hours.
• 5 serve with crusty bread.

Lamb Stew

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 lbs lamb, cubed
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 2 tablespoons flour
• 1/4 cup salad oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon thyme, dried
• 1 cup water
• 4 tomatoes, cut into wedges
• 2 bell peppers, diced
• 1 eggplant, small sized, cubed

Recipe

• 1 combine flour salt and pepper and coat the lamb chunks.
• 2 in dutch oven brown the lamb in hot oil. add onions and garlic and brown a few more minutes.
• 3 sprinkle with thyme and add the water. simmer for about 1 1/2 hours until lamb is tender, stirring occasionally. may need to add more water as lamb cooks.
• 4 add tomatoes, green peppers and eggplant; sprinkle with seasoned salt and cook another 15 minutes or until vegetables are tender.

Marinated Lamb And Red Onion Kebabs

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin, 16 pieces
• 1 red onion, 16 pieces
• 8 bamboo skewers, soaked in water for 30 minutes
• 1/3 cup vegetable oil
• 1/4 cup dry red wine
• 3 tablespoons red wine vinegar
• 3 tablespoons soy sauce
• 1 tablespoon garlic, chopped
• 1 tablespoon gingerroot, chopped
• 1 1/2 teaspoons sugar

Recipe

• 1 thread 2 pieces of lamb and 2 pieces of onion alternately on each skewer.
• 2 season with salt and pepper.
• 3 arrange kebabs in 13x9x2-inch glass baking dish.
• 4 whisk all remaining ingredients in medium bowl.
• 5 pour marinade over kebabs.
• 6 let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• 7 preheat broiler.
• 8 drain marinade into small saucepan.
• 9 boil marinade 2 minutes.
• 10 broil kebabs until lamb is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

Homemade Frankfurters

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 24
• 3 lbs fine ground chuck
• 2 lbs fine ground lamb butt
• 2 teaspoons pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground mace
• 4 garlic cloves, pressed
• 1 1/2 tablespoons salt
• 1 1/2 cups water

Recipe

• 1 combine all ingredients, mix well and stuff into sheep casings (lamb casings will work too, but will end up a little fatter frank).
• 2 smoke for 2-3 hours at 115 deg or until a rich orange color is reached (you can freeze them at this point, until you want to boil them).
• 3 then cook in water heated to 160-170 until franks float.
• 4 cooking time depends on thickness of the hot dog.
• 5 you can simply just grill them as well.
• 6 again, the yield depends on how long and thick your links are.

New England Corn Chowder

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 slices thick bacon or 3 slices salt lamb
• 1 large onion, peeled and sliced
• 1 lb potato, peeled and sliced
• 2 cups water
• 6 large soda crackers (pilot crackers)
• 2 cups corn, cooked (canned is fine)
• 1 cup milk
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper (more to taste)

Recipe

• 1 cut bacon or salt lamb into cubes and brown in a large saucepan.
• 2 soak crackers in milk.
• 3 add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
• 4 when potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
• 5 simmer and serve.

Lamb Stew With Currants

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 5 lbs lamb stew meat
• 2 cups chopped onions
• 1/2 cup chopped garlic
• 1/2 cup currants
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 1 bay leaf
• 4 cups wine
• 2 cups orange juice
• 2 quarts rich chicken broth
• 1 cup diced celery
• 1 cup diced carrot

Recipe

• 1 seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet.
• 2 saute all ingredrients until wine in a deep casserole for long enough to soften onions.
• 3 add the lamb pieces once they are well browned all over.
• 4 add wine and orange juice and allow to reduce to 1/4
• 5 add chicken stock to casserole and allow stew to simmer for an hour and a half
• 6 add celery and carrots and simmer for another 15 minutes.

Old Fashioned Meat-loaf

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 cups sweet onions, finely chopped
• 1 tablespoon garlic
• 1 celery rib, finely chopped
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon worcestershire sauce
• 1 cup ketchup, divided
• 1 tablespoon brown sugar
• 1 1/2 lbs ground round (or chuck)
• 1/2 lb ground lamb sausage (such as jimmy dean)
• 1 cup bread, crumbs fine
• 2 eggs, lightly beaten

Recipe

• 1 preheat oven to 350 degrees f; position oven rack to middle of the oven.
• 2 melt butter in heavy skillet and saute onions, garlic and celery for approximately 4-5 minutes; until onions are translucent.
• 3 add salt, pepper, worcestershire sauce and 1/2 cup ketchup; cook for 1 minute, until combined.
• 4 transfer to a large bowl and add meats, bread crumbs and eggs; blend with your hands; do not overmix.
• 5 in in 9 x 13 pan (sprayed with cooking oil) form the mixture into a 10 x 5 inch oval loaf.
• 6 mix brown sugar with remaining ketchup and spread on top.
• 7 bake until interntal temperature registers 155 degrees f; approximately 1 to 1 1/4 hours.
• 8 remove from oven, cover with foil and allow to stand for 5 minutes before cutting and serving.

Marinated Lamb Chops

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 lamb loin chops, centre cut, boneless are best (2 lbs)
• 3/4 cup chili sauce or 3/4 cup ketchup
• 8 -10 shallots, peeled, cut in half
• 3 -4 garlic cloves, peeled, cut in half
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano

Recipe

• 1 trim fat from lamb chops.
• 2 place in single layer in 13 x 9 inch baking dish.
• 3 in bowl, combine chili sauce,shallots,garlic, vinegar, sugar, worcestershire sauce, chili powder, mustard and oregano, pour over chops.
• 4 cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.
• 5 cover and bake in 350°f oven for 30 minutes.
• 6 uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.

Lamb Stew / Pot Pie For Leftover Leg Of Lamb

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth
• lamb bone (from leftover leg of lamb)
• 3 cups lamb (cut into bite size pieces)
• 2 cups carrots (cut into bite size pieces)
• 2 cups turnips (cut into bite size pieces)
• 2 cups onions, diced
• 4 garlic cloves, minced
• 3 cups potatoes, diced
• 1/3 cup red wine (optional) or 1/3 cup wine (optional)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 cup green peas (can, fresh or frozen) (optional)
• 1/2 cup celery (thinly sliced) (optional)
• 1 cup water
• 1/3 cup cornstarch
• salt and pepper
• 1/2 teaspoon liquid gravy browner (to liking)
• 2 double crust pie crusts, with tops (i use frozen)

Recipe

• 1 in large pot add broth, bone from leg of lamb,garlic and onions. simmer on medium low for 1 hour. add water if less than 3 inches of liquid in pot.
• 2 add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
• 3 add carrots and turnip and bring to a low boil for 15 minutes.
• 4 add potatoes and low boil for 15 minutes longer.
• 5 add mushrooms and peas and reheat to low boil.
• 6 add salt and pepper to taste. at this point you may decide you need more thyme and garlic.
• 7 mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• 8 add gravy browning to your liking.
• 9 fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• 10 enjoy remaining stew as is.

Lamb Stew With Lemon And Thyme

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb shoulder, cut into 1 1/2-inch chunks
• 2 tablespoons flour
• 2 tablespoons vegetable oil
• 2 shallots, thinly sliced
• 3 leeks, thinly sliced, and light-green parts only
• 1 garlic clove, minced
• 1 teaspoon fresh thyme, minced
• 1 cup chicken stock
• 1 cup dry wine
• 2 teaspoons lemon juice
• 2 pieces lemon zest, each 3-inch x 1-inch
• salt
• ground black pepper
• 2 tablespoons parsley, chopped

Recipe

• 1 pat lamb dry with paper towels. toss lamb cubes with flour in medium-sized bowl. shake off excess flour and set aside on a wire rack.
• 2 pour oil into dutch oven set over medium-high heat. when oil is shimmering, add lamb. cook lamb until browned on each side, about eight minutes total. remove lamb to a plate and set aside.
• 3 add shallots, leeks, garlic, and thyme to dutch oven. cook, stirring often, until leeks are lightly browned, about four minutes.
• 4 add stock, wine, lemon juice, and lemon zest to pot. scrape up any browned bits from bottom of dutch oven with wooden spoon. season with a pinch of salt and pepper, and return lamb to dutch oven.
• 5 turn heat to high and bring to boil. reduce heat to a simmer, and partially cover. cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
• 6 season to taste with salt and pepper. sprinkle with chopped parsley and serve with boiled potatoes.

Lamb Shoulder Chops W/ Wine - Simple And Delicious

Total Time: 1 hr 3 mins Preparation Time: 3 mins Cook Time: 1 hr

Ingredients

• 1 medium onion
• 1 garlic clove
• 3 tablespoons olive oil
• sea salt
• pepper
• lemon pepper
• 2 shoulder lamb chops
• 1 -2 cup red wine
• 1/2 cup chicken broth
• 1 teaspoon lemon juice
• 3 teaspoons whipping cream

Recipe

• 1 preheat over to 375.
• 2 saute the onion and garlic in olive oil and add the chops inches.
• 3 season them generously with sea salt, pepper, and lemon and pepper spice. saute until chops are lightly browned.
• 4 add wine, broth, lemon juice, and whipping cream to pot.
• 5 bring to light boil.
• 6 place pan in oven covered and bake for 30 minutes.
• 7 turn the chops on the other side and bake for another 30 minutes.
• 8 *optional* remove all liquid from pan. roast for an additional 10 minutes.
• 9 enjoy!

Lamb Skewers (greek)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 3 lbs lamb or 3 lbs chicken
• 1/2 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh oregano, chopped
• salt
• tomato, chopped
• cucumber, chopped
• onion, chopped

Recipe

• 1 cut lamb or chicken into bite-size pieces and thread on eight 12" skewers.
• 2 mix the lemon juice, oil, and oregano in a shallow pan. make sure it is large enough for the skewers to lie inches season with salt and add skewers. cover and refrigerate 2 hours.
• 3 on a very hot grill (or in a cast-iron pan over medium-high heat), cook skewers, basting frequently and turning occasionally, for 7–10 minutes.
• 4 i serve it with a feta-mint mix with the cucumbers, and onions on the side. feel free to serve it in a pita with the tomatoes, cucumbers, and onions!

Lamb Souvlaki

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 leg of lamb, boned, cubed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup dry wine
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon rosemary
• 1 bay leaf, crushed
• 2 garlic cloves, crushed
• fresh ground black pepper
• 8 bay leaves, halved
• 6 firm tomatoes, quartered
• 6 green peppers, large cubes (optional)
• salt
• fresh oregano

Recipe

• 1 place the lamb cubes in a large non-aluminum bowl.
• 2 make a marinade of the oil, lemon juice, wine, herbs (thyme, oregano, rosemary, crushed bay leaf), garlic, and pepper.
• 3 and pour over the meat.
• 4 marinate in the refrigerator, preferably overnight, or for at least 3 hours.
• 5 thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers.
• 6 grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently until cooked through.
• 7 season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top.

Lamb Spareribs

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/4 cups balsamic vinegar, divided
• 3/4 cup olive oil
• 4 -6 lbs lamb spareribs
• 1/2 teaspoon salt
• 3 tablespoons garlic, smashed
• 3 tablespoons fresh rosemary, chopped
• 1/4 cup honey

Recipe

• 1 whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs and season with salt. add garlic and rosemary to vinegar and oil. place ribs in recloseable plastic bag and pour vinegar and oil mixture over, seal bag and massage marinade into meat.
• 2 refrigerate for at least 6 hours or overnight.
• 3 thouroughly mix remaining 1/2 cup vinegar with honey and set aside.
• 4 arrange ribs on a rack in a shallow roasting pan and cook in a 325f degree oven for 1 1/2 hours turning once.
• 5 during the last half hour baste frequently with reserved honey mixture.
• 6 cut into 2 or 3 rib portions.

Jack Salmon Skewers

Total Time: 2 hrs 8 mins Preparation Time: 2 hrs Cook Time: 8 mins

Ingredients

• Servings: 6
• 4 lbs salmon (skinned)
• 9 green onions
• 1/3 cup bourbon
• 1/3 cup maple syrup
• 3 tablespoons soy sauce
• 3 tablespoons dijon mustard
• 1 teaspoon fresh cracked pepper
• 14 slices bacon

Recipe

• 1 cut salmon into 56 even cubes. cut 56 (1 1/2 inch) pieces of the tops of the onions. mince rest.
• 2 combine all with the bourbon, syrup, soy sauce, dijon and pepper. let stand 2 hours.
• 3 partially cook bacon. cut into 56 pieces.
• 4 heat broiler.
• 5 drain salmon and onions, reserving marinade. wrap each piece of salmon with a piece of bacon.
• 6 thread alternating with onion pieces onto soaked wooden skewers.
• 7 broil 8 minutes, turning once and basting with marinade.
• 8 wow!

Lamb Shanks With Merlot And Garlic

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lbs meaty lamb shanks (four, 3/4 to 1 lb. each)
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large walla walla onions or 1 large other sweet onion, chopped
• 1 lb yukon gold potatoes or 1 lb yellow fin potatoes, unpeeled, cut into 1 1/2-inch chunks
• 1 lb carrot, peeled, split lengthwise, and cut into 1-inch pieces
• 2 garlic, bulbs cloves separated and peeled
• 2 bay leaves
• 1 bunch fresh thyme, tied in a bundle
• 1 cup merlot
• 1 cup chicken stock
• 2 tablespoons chopped fresh flat-leaf parsley (italian)
• 1 tablespoon chopped fresh mint

Recipe

• 1 preheat the oven to 350°f (180°c).
• 2 trim off any excess fat from the lamb shanks.
• 3 sprinkle the shanks with the salt and pepper.
• 4 spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
• 5 in a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
• 6 add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
• 7 transfer the shanks to a plate.
• 8 wipe out the pot.
• 9 add the remaining 2 tablespoons oil to the pot over medium-high heat.
• 10 add the onion and cook, stirring frequently, until soft, 3-4 minutes.
• 11 return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
• 12 bring to a boil, cover, and transfer to the oven.
• 13 bake for 1 1/2 hours. uncover and continue to bake until the iamb is very tender, about 30 minutes longer.
• 14 transfer the shanks to a platter.
• 15 using a slotted spoon, transfer the potatoes and carrots to the platter.
• 16 cover and keep warm.
• 17 using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
• 18 lift out and discard the bay leaves and the thyme.
• 19 place the pot over high heat and bring to a boil.
• 20 cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
• 21 pour the sauce around the meat.
• 22 sprinkle the meat and vegetables with the parsley and mint.

Lamb Stuffed Eggplants

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 small eggplants
• 1 tablespoon olive oil, plus
• 3 tablespoons olive oil
• 1 large onion (chopped)
• 2 fat garlic cloves (minced)
• 1 medium red bell pepper
• 1 (398 ml) can tomato sauce
• salt & pepper
• 1 tablespoon ground cumin
• 1/2 lb lean ground lamb
• 2 cups fine breadcrumbs
• 1 tablespoon butter

Recipe

• 1 preheat oven to 400 degrees.
• 2 slice eggplants in half lengthwise, cut 1/4 inch border and scoop out inner flesh making an eggplant boat. chop the removed eggplant flesh into small cubes.
• 3 sprinkle inside of scooped-out eggplants with coarse salt and let sit for ten minutes to remove bitterness. after ten minutes, rinse very well, drain, and pat dry with a clean cloth or paper towel.
• 4 place eggplant "boats" on a cookie sheet, drizzle evenly the 3 tbs of olive oil inside of the eggplants. season with salt and pepper. roast for about 10-15 minutes, until they are tender and th flesh is slightly browned.
• 5 while roasting the eggplants, add one tbs olive oil to a sauce pot and begin to sautee the chopped onion.
• 6 as the onion becomes a little bit transparent, add the garlic, let cook for 30 seconds, stirring.
• 7 add the ground lamb and season with salt & pepper, and cumin. let the lamb browm, break into smaller bits.
• 8 add red bellpepper and the removed and cubed eggplant flesh.
• 9 stir to mix all ingredients, place lid over pot for 5 minutes to steam the eggplant chunks, they will release juices into the meat mixture.
• 10 add the can of tomato sauce and reduce to a simmer.
• 11 mix the bread crumbs with 1 tbs of butter. i do this in my food processor as it goes quickly, but it is easy to smoosh together with your fingers.
• 12 fill each eggplant "boat" with the tomato/lamb sauce, top with bread brumbs, and bake the eggplants at 350 degrees for 35-40 minutes.
• 13 i always broil for the last two minutes to make a really crispy bread crumb topping, but be sure to keep an eye on it if you do broil because the bread crumbs will burn fast.
• 14 eat while hot and enjoy!

New England Lamb Bake

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 lbs boneless lean lamb, cubed
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 5 cups chicken broth
• 2 large carrots, sliced
• 2 large leeks, cut into 2-inch pieces
• 2 tablespoons minced fresh parsley, divided
• 1 bay leaf
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 3 large potatoes, peeled and sliced
• 1/4 cup butter or 1/4 cup margarine

Recipe

• 1 in a large dutch oven, heat oil.
• 2 brown lamb and onion.
• 3 stir in flour; mix well.
• 4 gradually add broth.
• 5 bring to a boil, stirring to remove browned bits from pan.
• 6 add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
• 7 spoon into a greased 3-quart baking dish.
• 8 cover with potatoes and dot with butter.
• 9 bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
• 10 discard bay leaf.
• 11 garnish with remaining parsley.

Lamb Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• leftover lamb bone, of a leg of lamb
• 1 1/2 cups leftover lamb, cut into 1/2 inch pieces
• 3 celery ribs, leaf part, cut into 1/2 inch slices
• 1 carrot, peeled and cut into 1/2 inch pieces
• 1 onion, sliced
• 3 peppercorns
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 beef bouillon cube
• 1/4 teaspoon all purpose greek seasoning (or other seasoning mix)

Recipe

• 1 chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
• 2 drain using a colander over a bowl or pot, retaining liquids.
• 3 trim meat from bones and discard bones after removing marrow (added to meat).
• 4 discard gristle, carrots and celery.
• 5 return remainder (meat) to pot or bowl with broth and refrigerate overnight.
• 6 skim soup and put congealed broth (with meat) in a pan. bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. skim.
• 7 season to taste.

Farmer's Lamb Chops

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 medium potatoes
• 1/2 medium onion
• salt and pepper, to taste
• 8 tablespoons butter
• 1/2 cup all-purpose flour
• 1 -2 teaspoon salt
• 1/2-3/4 teaspoon pepper
• 4 cups whole milk
• 1/4 cup chopped fresh parsley (optional) or 1/4 cup chives
• 1 cup all-purpose flour
• 2 tablespoons lawry's seasoned salt
• 8 center-cut lamb chops, about 1/2 inch thick
• 1/3 cup vegetable oil

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 peel potatoes, slice 1/4 inch thick and cover with cold water.
• 3 slice onion into very thin slices. cut slices in half.
• 4 make the sauce:.
• 5 melt butter; remove from heat.
• 6 stir in flour and add salt and pepper.
• 7 return to heat and cook, stirring constantly, until mixture is bubbly.
• 8 add milk, 1 cup at a time.
• 9 bring to a boil over medium heat, stirring frequently.
• 10 reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.
• 11 stir in parsley or chives, if desired.
• 12 drain potatoes.
• 13 layer half the potatoes in a well-greased 15 x 10 inch casserole dish(i use 9 x 13 and it's fine).
• 14 sprinkle with salt and pepper to taste.
• 15 scatter half of onion slices on top of potatoes.
• 16 repeat with remaining potatoes and onions.
• 17 cover potatoes with sauce.
• 18 cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes.
• 19 mix together flour and seasoned salt and dredge lamb chops in flour mixture.
• 20 lightly brown chops in vegetable oil. *do not cook them completely*.
• 21 as chops are removed from frying pan, lay them on top of the potatoes.
• 22 bake at 350 degrees fahrenheit for 45-60 minutes.
• 23 the juices from the lamb chops will drip down into the potatoes and taste oh-so-yummy!

Jack Daniels "real" Glaze

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/3 cup vegetable oil
• 4 cups finely diced onions
• 1/4 cup finely chopped garlic
• 1/4 cup jack daniels whiskey
• 2 cups cider vinegar
• 1 cup soy sauce
• 2 tablespoons tabasco sauce
• 2 cups au jus sauce
• 1 teaspoon cayenne pepper
• 900 g brown sugar

Recipe

• 1 pre-heat pot & add oil, onion & garlic.
• 2 cook over low heat until onion & garlic become transparent.
• 3 add all the other ingredients except brown sugar.
• 4 bring to the boil until reduced by 1/2. this will take approximately 10-15 minutes.
• 5 reduce heat to simmer.
• 6 add brown sugar and mix well.
• 7 continue to simmer for another 10-15 minutes until sauce becomes thick and syrupy.
• 8 cool rapidly by placing the pot into a sink of iced water.
• 9 pour into a sealed container and refrigerate.

Lamb Stew

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 lbs lamb stew meat
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 potatoes, cubed
• 15 baby carrots
• 1 turnip, chopped
• 2 bay leaves
• 3 cups water, with
• 3 beef bouillon cubes, added
• 1 teaspoon salt
• 1/2 teaspoon rosemary
• 1/2 teaspoon black pepper
• 4 tablespoons oil, for frying meat
• flour

Recipe

• 1 heat oil in skillet.
• 2 while oil is heating put flour in a paper bag at this point i add to the flour mixture salt, pepper and garlic powder to my tastes i do not measure.
• 3 put some stew meat in bag and shake.
• 4 put meat in pan and brown on all sides.
• 5 when all meat is browned add to crockpot.
• 6 add all other ingredients to crockpot.
• 7 cook 6 to 8 hours, depending on your crockpot mine seems to cook fast so 6 hours is enough.
• 8 depending on your tastes you may want to increase or decrease the seasoning, sometimes i add less and sometimes i add more or you may want to add other ingredients to the stew depending on your likings.

Lamb Stew With Spring Vegetables (navain D'agneau)

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 fresh parsley sprigs
• 2 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 turkish bay leaves or 1 california bay leaf
• 6 whole black peppercorns
• 3 lbs boneless lamb shoulder, trimmed of excess fat
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 1/2 cups dry wine
• 2 1/2 cups beef stock or 2 1/2 cups broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces pearl onions
• 1/2 lb baby turnip, trimmed and halved lengthwise if large
• 1/2 lb baby carrots, peeled, trimmed, and halved lengthwise if large
• 1/2 lb baby zucchini, trimmed and halved lengthwise
• 1/2 lb sugar snap pea, trimmed
• 2 tablespoons unsalted butter, softened
• 3 tablespoons all-purpose flour

Recipe

• 1 special equipment: cheesecloth
• 2 preheat oven to 325°f
• 3 wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
• 4 pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.
• 5 heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• 6 add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.
• 7 add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute.
• 8 return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
• 9 braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. stir in salt and pepper.
• 10 while lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).
• 11 remove onions and peel.
• 12 boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.
• 13 transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
• 14 make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
• 15 bring lamb stew to a simmer on stove top and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.
• 16 add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes.
• 17 season with salt and pepper.
• 18 cooks' notes:
• 19 • lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. reheat before adding beurre manié and vegetables.
• 20 • vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.

Lamb Shanks With Tomato,chili & Honey

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 4 large lamb shanks (or 6 smaller ones)
• 1 small red capsicum, diced
• 1 small yellow capsicum, diced
• 1 small orange capsicum, diced. use green if you can't get orange (or more red or yellow if you don't like green capsicum)
• 4 garlic cloves, cut into slivers (or use crushed garlic)
• 2 brown onions
• 1 (750 ml) bottle full-bodied red wine, such as shiraz
• 1 tablespoon cumin seed
• 1 1/2 tablespoons coriander seeds
• 2 tablespoons olive oil
• 3 red chilies, deseeded and finely chopped
• 1 (400 g) can chopped tomatoes
• 3 tablespoons honey
• 1 tablespoon plain flour

Recipe

• 1 put the lamb shanks into large plastic container or bowl, add capsicum, garlic and onion and pour the red wine over the top. cover and leave to marinate for a few hours or preferably overnight in the refrigerator.
• 2 put the cumin seeds in a pre-heated frying pan over a medium heat. stir while they toast for 3 minutes or so - they will start to smell aromatic and jump in the pan when ready. (don't burn them.) tip them into a mortar, then dry roast the coriander seeds in the same way and add them to the mortar. grind the spices to a powder with the pestle.
• 3 lift the lamb shanks out of the marinade and set aside. strain the marinade through a sieve or colander, reserving the liquid.
• 4 heat the oil in a large flameproof casserole dish and when hot, brown the shanks, in batches if necessary. transfer to a plate. preheat the oven to 180c (350f).
• 5 add the vegetables (reserved from the marinade) to the casserole dish, along with the chili and cook for 8 to 10 minutes until the onion has softened a little. meanwhile, mix the tin of chopped tomatoes and honey into the reserved marinade liquid.
• 6 scatter the ground spices and flour over the vegetables in the casserole dish and stir. pour in the marinade mixture and stir everything together. add the lamb shanks and bring the liquid to the boil.
• 7 cover with a lid and transfer to the oven for 2 hours minimum. gently turn the shanks over after 1 hour. if you have time, turn the oven down to say 140c and cook for a further 2 or 3 hours. (alternatively, you could transfer it all to a slow cooker at this point instead of using the oven, and cook for 7 hours or more).
• 8 when ready, transfer the shanks to a large, deep serving dish and keep warm. put the casserole dish over direct heat on the stove top and bring to the boil. bubble for 10 minutes to reduce sauce. pour the sauce over the shanks and serve, garnished with coriander if you like.

Lamb Stew With Chili Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 guajillo chilies, seeded
• 2 pasilla chiles, seeded
• 1 cup hot water
• 3 garlic cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 lbs lamb shoulder, lean and boneless, cut into 3/4 inch cubes
• 14 ounces potatoes, cut into 1/2 inch thick slices
• salt
• red bell pepper, cut into strips
• fresh oregano, to garnish

Recipe

• 1 tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
• 2 heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
• 3 cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
• 4 pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
• 5 garnish with red pepper strips and fresh oregano,serve with a rice dish.

Barbecued Spareribs

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 1/2 lbs lamb spareribs
• 5 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 1/4 teaspoon five-spice powder
• 1/2 teaspoon ginger juice
• 1 teaspoon red food coloring
• 4 garlic cloves, crushed

Recipe

• 1 cut between ribs or use whole piece if desired.
• 2 marinate spareribs in soy sauce, hoisin sauce, five spice powder, ginger juice, red food coloring and garlic for 1 hour.
• 3 pre-heat oven to 350*.
• 4 bake spareribs on roasting pan rack for 30 minutes on each side.
• 5 serve hot.

Marinated Lamb Chops

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup salad oil
• 6 tablespoons soy sauce
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1 large garlic clove, finely minced
• 1 teaspoon pepper
• 1/4 cup vinegar
• 3 tablespoons fresh lemon juice
• 1 teaspoon parsley flakes
• 2 -3 lbs lamb chops, 3/4 inch thick

Recipe

• 1 mix marinade ingredients in order given and whisk together.
• 2 put marinade in a heavy duty plastic bag and secure tightly, or in a bowl and cover tightly making sure all chops are covered.
• 3 marinate for 24 hours or overnight.
• 4 grill chops for 25-30 mins, turning and basting with marinade. do not overcook. cook until just no longer pink and juices run clear.

Lamb Shoulder Bake With Dried Apricots

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 large onion, chopped
• 3 tablespoons olive oil
• 1 boneless lamb shoulder, cut into cubes (about 3 pounds)
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• salt and pepper
• 1/2 cup dried apricot, halved
• 1/4 cup orange juice
• 1 tablespoon ground almonds
• 1 teaspoon orange zest
• 1 1/4 cups chicken broth

Recipe

• 1 in a large skillet, saute onion in oil, until tender.
• 2 add the lamb, cumin, cinnamon, coriander, salt and pepper.
• 3 cook and stir for 5 minutes, or until meat is browned.
• 4 add apricots, orange juice, almonds and orange peel.
• 5 transfer to a 2-1/2-quart baking dish.
• 6 stir in broth.
• 7 cover, and bake at 350 degrees for 1-1/2 hours, or until meat is tender.

Monday Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 400 g lamb mince
• 1/2 cup breadcrumb
• 1 egg, well beaten
• 1/4 cup milk
• 2 tablespoons parsley, chopped
• 1/4 teaspoon dried sage
• 1 garlic clove, crushed
• 100 g mushrooms, finely chopped
• salt, black pepper
• 8 slices bacon, thinly sliced
• 4 large potatoes, peeled and thinly sliced
• 1 -2 tablespoon butter, melted
• 4 large tomatoes
• 1 cup cheese, grated

Recipe

• 1 combine the mince, breadcrumbs, egg, milk parsley, sage, garlic, mushrooms, salt and pepper.
• 2 mix thoroughly.
• 3 form into eight sausage shapes.
• 4 wrap each in a rasher of bacon and set aside. place potato slices in well greased rectangular or oval ovenproof dish.
• 5 season with salt and pepper.
• 6 brush the potatoes with melted butter.
• 7 arrange the meat rolls down the centre of the dish and cover.
• 8 cook in a preheated oven at 200 c for 30-40 minutes.
• 9 cut tomatoes in half and place around the edge of dish.
• 10 sprinkle the grated cheese over the top of meat rolls and tomatoes.
• 11 return to oven and cook uncovered for a further 10-15 minutes or until potatoes are tender and cheese is golden brown.
• 12 ** cheers, doreen doreen randal, wanganui.
• 13 new zealand.

Lamb With Spinach

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 3/4 lbs cubed lamb
• salt and pepper
• 2 -3 tablespoons olive oil
• 1 onion, chopped
• 1 -2 garlic clove, crushed
• 1 cup bouillon or 1 cup stock
• 1 3/4 lbs fresh spinach
• 2 teaspoons oregano
• 1 tablespoon lemon juice
• 2 ounces crumbled feta cheese, to taste

Recipe

• 1 sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
• 2 add the onion and garlic and fry until the onion gets translucent.
• 3 add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
• 4 was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
• 5 when the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
• 6 on a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
• 7 transfer to a serving dish and sprinkle with the feta cheese.

Marinated Roast Leg Of Lamb With Pepper Coating.

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup olive oil
• 1/2 cup dry red wine
• 1/2 cup soy sauce
• 2 large garlic cloves, crushed
• 2 bay leaves, halved
• 6 lbs leg of lamb, trimmed of all but a thin coating of fat
• 2 1/2 tablespoons peppercorns, coarsely crushed
• 1 tablespoon unsalted butter

Recipe

• 1 combine first 5 ingredients in large nonaluminum baking dish.
• 2 add lamb, turning to coat; cover with plastic wrap and refrigerate 24 hours, turning occasionally.
• 3 bring lamb to room temperature.
• 4 preheat oven to 450 degrees.
• 5 remove lamb from marinade and pat dry.
• 6 combine peppercorns and butter in small bowl; rub over entire surface of lamb.
• 7 place lamb on rack in roasting pan.
• 8 cook 15 minutes; reduce temperature to 350 degrees and continue roasting until thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 45 to 60 minutes.
• 9 let stand 20 minutes, transfer to platter and serve.

Mom’s Best Barbecued Ribs

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 racks of baby-back lamb ribs
• 1 cup boiling water
• 2 tablespoons margarine
• 1 small onion, finely chopped
• 1 cup catsup
• 1 cup hot water
• 3 tablespoons brown sugar, see note
• 1 tablespoon dry mustard
• 1 tablespoon chili powder
• 1 tablespoon worcestershire sauce
• 2 tablespoons vinegar

Recipe

• 1 note: you may use splenda brown sugar blend in place of brown sugar.
• 2 cut the ribs into sections of 3 or 4 ribs each.
• 3 place on rack in roasting pan; pour boiling water in bottom of pan. cover tightly with foil and bake in preheated 300° oven for 2 hours.
• 4 prepare sauce by melting margarine in a saucepan. add chopped onion and simmer until tender but not brown.
• 5 add catsup to onions.
• 6 in a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
• 7 add this to catsup, stirring as you bring it to boil. turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.
• 8 remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). brush both sides generously with sauce.
• 9 turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
• 10 bonus: sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. it keeps well for up to a month. mine never lasts that long because i use it on everything.

Marinated Oriental Lamb Tenderloin With Fried Rice

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 (500 g) lamb tenderloin
• 3 tablespoons light soy sauce
• 2 tablespoons sherry wine
• 60 ml hoisin sauce (i use blue dragon brand i find this great others can be thick and overpowering.)
• 4 garlic cloves, crushed
• 2 teaspoons fresh ginger, grated
• 2 teaspoons sesame oil
• 3 tablespoons honey
• 1/4 teaspoon five-spice powder
• 50 ml teriyaki sauce
• 1 1/2-2 cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
• 4 medium eggs, lightly beaten
• 2 tablespoons oil
• 1 large carrot, diced
• 1 red pepper, diced
• 2 garlic cloves, crushed
• 2 teaspoons fresh ginger, grated
• 2 teaspoons sesame oil
• 100 g fresh shiitake mushrooms, stems removed and thinly sliced
• 5 green onions, finely sliced
• 100 g snow peas, sliced
• 60 g baby corn, chopped
• 1/4 cup frozen peas
• 2 -3 tablespoons soy sauce
• 1 tablespoon sugar

Recipe

• 1 combine all marinade ingredients mix well and add lamb, marinade several hours or as i said above preferably overnight.
• 2 remove lamb from marinade, reserve marinade, place lamb on wire rack in oven dish. bake uncovered in 180c oven 11/2 hours or until cooked through. brush occasionally with reserved marinade and turn over once during cooking.
• 3 serve lamb over fried rice. the lamb has a good flavour and is moist and tender, i prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. so feel free to serve as you prefer.
• 4 for the rice.
• 5 heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.
• 6 heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.
• 7 add soy sauce, mushrooms, corn and frozen peas stir fry a few min's until veg are just tender, add snow peas, onion and sugar stir fry about a minute. finally return egg along with rice and stir fry until heated through.
• 8 place rice in bowls lay sliced lamb over the top and serve immediately.

Lamb Stew With Raisins

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 tablespoons grapeseed oil
• 3 lbs boneless lamb shoulder, cut into 1 in cubes
• salt and pepper
• 2 tablespoons flour
• 2 cups red wine
• 1 bay leaf
• 2 sprigs thyme and parsley
• 5 garlic cloves
• 1 medium onion
• 6 cloves
• 5 ounces golden raisins
• 1 cinnamon stick
• 1 tablespoon mustard seeds or 1 tablespoon mustard powder
• 3 whole star anise

Recipe

• 1 heat oil in a large lidded cast iron casserole or dutch oven. add lamb and cook till brown on all sides, about 5 minute.
• 2 season with salt and pepper, sprinkle flour over meat and stir to evenly coat.
• 3 pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min.
• 4 decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute.
• 5 add raisins and spices, cover pan, and cook 1 hour.

Lamb Shanks With Olives And Wine

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 large lamb shanks
• 1 (28 ounce) can chopped tomatoes
• 2 cups burgundy wine
• 3 tablespoons garlic, minced
• 1 large onion, sliced and cut into half rings
• 1 (5 ounce) jar green olives, drained

Recipe

• 1 using a small sharp knife, cut around though the meat down to the bone, about four inches from the small end of the shank. this will release the connective tendons from the end of the bone.
• 2 salt and pepper shanks well, and brown on all sides in a large chicken fryer pan, or dutch oven.
• 3 remove shanks, pour off most of the grease, and saute' the onion and garlic in the drippings, being careful to not burn the garlic.
• 4 add the tomatoes, wine, and olives, and place the shanks back into the pan, basting well.
• 5 bake tightly covered in the oven at 350 degrees for about two hrs, till meat is very tender. return pan to stove top, and simmer uncovered for another 1/2 hr.to reduce the sauce. i serve it over mashed garlic potatoes, but rice or noodles would be good too.

Freak'n Good Ribs

Total Time: 25 hrs 30 mins Preparation Time: 24 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 cups pineapple juice
• 1 1/2 cups brown sugar
• 1 -2 tablespoon keen's dry mustard
• 1/3 cup ketchup
• 1/3 cup red wine vinegar
• 1 -1 1/2 tablespoon lemon juice
• 2 tablespoons soya sauce
• 1/2 teaspoon ground cloves
• 2 teaspoons grated ginger or 2 teaspoons grated powdered ginger
• 4 cloves minced garlic
• 1/2 teaspoon cayenne pepper
• 1 -2 lamb ribs (approx. 2.5 kgs.) or 1 -2 beef rib (approx. 2.5 kgs.)
• 1 bottle bulls eye bold barbecue sauce

Recipe

• 1 for best results this should be done at least 1 day in advance.
• 2 cut ribs into serving size pieces.
• 3 assemble all ingredients of the marinade in a large bowl and add rib pieces, cover and refrigerate.
• 4 turn ribs occasionally in bowl to evenly distribute flavor.
• 5 on day 2, remove from fridge at least 3 hours prior to bbq time.
• 6 set oven to 300â° and place the ribs in a 9 x 12 baking dish cover with marinade.
• 7 place in the oven for 1 â½ hrs turning the ribs often to ensure even coverage. check often until tender.
• 8 remove ribs from oven and finish on the bbq over medium heat.
• 9 cover ribs with the bulls eye bbq sauce liberally and turn often.
• 10 this recipe doubles easily for more ribs.
• 11 enjoy.

New England Lobster Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 small onion, chopped
• 1/3 cup rendered bacon or 1/3 cup salt lamb fat
• 2 soda crackers, finely crushed
• 1 quart milk, scalded
• 2 cups lobsters, cooked and cubed (either canned or fresh may be used)
• 1 cup cream, heated
• salt
• pepper
• cayenne pepper, to taste

Recipe

• 1 cook the onion in the fat until translucent and lightly golden.
• 2 strain and reserve the fat, discarding the onion.
• 3 to two tablespoons of the fat, add the crushed soda crackers.
• 4 add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
• 5 add seasonings to taste, the remainder of the strained fat and the hot cream.
• 6 serve with chowder crackers.

Marinated Lamb Chops

Total Time: 10 hrs 10 mins Preparation Time: 10 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 6 lamb chops ("1-inch" thick)
• 3/4 cup honey
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/2 teaspoon ground ginger
• 1 garlic clove, minced

Recipe

• 1 place lamb chops in a 13x9 inch baking dish.
• 2 combine remaining ingredients; pour over lamb chops.
• 3 cover and refrigerate at least 8 hours.
• 4 remove from refrigerator; let stand 30 minutes.
• 5 bake in marinade, covered, at 325 degrees for 1 hour or until done.

Lamb Shanks With Red Wine

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lamb shanks
• 3 tablespoons flour (i prefer wondra.)
• salt & freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 1/2 cups finely chopped yellow onions
• 1 cup finely chopped deveined celery
• 1 cup finely chopped carrot
• 1 garlic clove, minced
• 1 cup dry red wine (drinkable)
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon dried marjoram

Recipe

• 1 preheat oven to 350 degrees.
• 2 rub the shanks with flour, seasoned with salt and pepper.
• 3 heat the butter and oil in a heavy skillet.
• 4 brown the shanks on all sides and transfer to a casserole.
• 5 to the same skillet, add the onion and cook, stirring, until wilted.
• 6 add the carrot, celery and garlic and cook briefly.
• 7 stir in the wine and pour the mixture over the shanks.
• 8 add the remaining ingredients and season to taste.
• 9 cover tightly and bake one and one-half to two hours, or until fork tender.

Lamb Shanks With Parsnips, Carrots And Potatoes

Total Time: 3 hrs 10 mins Preparation Time: 25 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 6 lamb shanks
• seasoning salt
• black pepper
• 4 -6 tablespoons olive oil
• 2 medium onions, chopped
• 2 large celery ribs, chopped
• 2 tablespoons minced fresh garlic
• 2 -3 teaspoons dried rosemary
• 3 teaspoons dried oregano (or to taste)
• 2 teaspoons crushed red pepper flakes (or to taste)
• 1 (28 ounce) can diced tomatoes, undrained
• 1 cup water
• 1 cup chicken broth
• 2 cups dry red wine
• 4 large potatoes, peeled and cut into about 2-inch cubes
• 5 medium carrots, peeled and cut into about 2-inch pieces
• 6 medium parsnips, peeled and cut into 2-inch cubes
• salt and pepper
• 1 cup pitted kalamata olive (or to taste)

Recipe

• 1 season the lamb with seasoning salt and pepper.
• 2 heat the olive oil in a large skillet over medium-high heat.
• 3 add in the shanks and brown on both sides (this should take about 10-12 minutes).
• 4 transfer the browned shanks to a bowl.
• 5 add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
• 6 add in the garlic and saute for 1 minute.
• 7 add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are just tender.
• 8 add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
• 9 after the 30 minutes of cooking season with salt and pepper.
• 10 using a slotted spoon remove the lamb and veggies to a large platter.
• 11 boil the juices for about another 5 minutes or until thickened, season again with black pepper.
• 12 spoon the sauce over the lamb and veggies.

Marinated Lamb Chops

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (12 ounce) can cola
• 1/4 cup soy sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 lamb loin chops with bone (3/4 inch thick)

Recipe

• 1 in a 2-cup measuring cup, combine the first seven ingredients; mix well. pour 1-1/2 cups into a large resealable plastic bag; add lamb chops. seal bag and turn to coat; refrigerate for 8 hours or overnight. cover and refrigerate remaining marinade for basting.
• 2 drain and discard marinade from lamb. grill, covered, over medium heat for 5-6 minutes on each side or until meat juices run clear, basting with reserved marinade.

Lemony Sausage Poultry Stuffing

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs ground sausage
• 1 teaspoon thyme
• 1 teaspoon ground sage
• 1 1/2 tablespoons grated fresh lemon rind
• 1/4 cup breadcrumbs, fine
• 2 tablespoons chicken or 2 tablespoons turkey broth
• 1 1/2 tablespoons lemon juice

Recipe

• 1 mix all ingredients together and stuff!

Lamb Shank And Vegetable Soup

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 lamb shanks
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 potatoes, peeled and chopped
• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 liter chicken stock or 1 liter vegetable stock
• 1 liter water
• 1 (425 g) can chopped tomatoes
• 1/2 cup pearl barley
• 2 bay leaves
• seasoning

Recipe

• 1 heat oil in a large stock pot/saucepan.
• 2 brown shanks well all over.
• 3 transfer to a plate.
• 4 add onions and garlic to pan.
• 5 saute until onions are tender.
• 6 stir in carrots, potatoes, turnip and pasrnip.
• 7 cook for 1 minute.
• 8 blend in remaining ingredients.
• 9 return shanks to pot.
• 10 bring to the boil.
• 11 reduce heat.
• 12 simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
• 13 transfer shanks to a dish.
• 14 remove meat and chop roughly.
• 15 add meat to soup.
• 16 heat gently.
• 17 serve with bread.

Marinated Lamb Tenderloin

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 1/2 lbs lamb tenderloin (3)
• 1/2 cup flat beer
• 1 lime, juice of
• 2 tablespoons vegetable oil
• 1 tablespoon wine vinegar
• 1 -2 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/4 teaspoon grated lime zest
• lime wedge

Recipe

• 1 place tenderloins in a shallow glass dish.
• 2 stir together the marinade ingredients in a small bowl; pour over lamb; turn to coat.
• 3 cover and marinate 4-5 hours or overnight in the refrigerator, turning several times.
• 4 remove from refrigerator 30 minutes before grilling.
• 5 prepare grill for cooking over medium indirect heat.
• 6 remove lamb from marinade; boil marinade for 1 minute to kill any bacteria from raw meat.
• 7 grill the lamb, turning several times and basting with marinade until instant-read thermometer reads 160°-170° (25-30 minutes).
• 8 let rest 10 minutes before carving; slice across the grain and arrange on a warmed platter.
• 9 garnish with lime wedges and serve.

Marinated Lamb Tenderloin

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 (3/4 lb) lamb tenderloin, trimmed
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1/4 cup honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon fresh orange juice
• 1 tablespoon minced fresh rosemary
• 1/2 tablespoon minced shallot
• 1/2 teaspoon minced fresh ginger

Recipe

• 1 preheat the oven at 425 degrees fahrenheit.
• 2 combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended.
• 3 stir in the rosemary, shallots, and ginger.
• 4 pour the mixture over the tenderloins.
• 5 cover with plastic wrap and allow to marinate at room temperature for 2 hours.
• 6 preheat a pan on medium-high.
• 7 remove the lamb from the marinade, shaking off any excess (marinade will burn).
• 8 place the tenderloin in the pan and sear, turning frequently, for a total of 5 minutes.
• 9 transfer to a baking sheet and roast for 15-20 minutes until the thickest part reads 150 degrees fahrenheit.
• 10 transfer to a platter and allow the meat to rest for 10 minutes before carving.
• 11 meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer.
• 12 simmer for 10 minutes, or until slightly thickened.
• 13 slice the lamb into 1/4 inch-thick slices, spoon the hot marinade over the lamb.

Lamb Shank Rogan Josh

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 teaspoons fresh ginger, finely grated
• 3 garlic cloves, crushed
• 2 teaspoons turmeric
• 3 bay leaves
• 4 lamb shanks, trimmed
• 1 1/4 tablespoons fennel seeds
• 6 cardamom pods, crushed to release seeds
• 1/3 cup sunflower oil
• 1 onion, thinly sliced
• 1/2 teaspoon ground ginger
• 6 -8 small red chilies (or to taste)
• 100 g cottage cheese
• 200 g tomatoes, chopped
• coriander sprig, to garnish

Recipe

• 1 preheat oven to 180°c.
• 2 mix fresh ginger, garlic, turmeric and bay leaves in a large bowl.
• 3 add lamb, toss to coat well, then stand at room temperature while you make the sauce.
• 4 grind fennel and cardamom seeds in a mortar and pestle.
• 5 heat 2 tablespoons oil in a frypan over medium heat. cook onion, stirring for 6 minutes or until softened.
• 6 add all ground spices and stir for a further 5 minutes or until the mixture is aromatic.
• 7 set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil.
• 8 place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan.
• 9 add the paste and enough water to cover meat (about 300ml).
• 10 stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture.
• 11 cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender.
• 12 garnish with coriander and serve.

Lamb Stuffed Eggplant (aubergine) Or Zucchini

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lbs eggplants (i prefer the smaller japanese eggplants) or 2 lbs zucchini (i prefer the smaller japanese eggplants)
• 1/2 lb lamb or 1/2 lb beef, ground
• 1/2 cup rice, washed and drained (or cooked rice if dish is to be baked)
• 1 tomato, skinned and chopped
• 2 tablespoons finely chopped fresh parsley
• salt and pepper
• 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice
• 2 tablespoons pine nuts (optional)
• 2 tablespoons raisins (optional)
• 1/4 cup olive oil
• water

Recipe

• 1 large eggplants: remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
• 2 small eggplants or zucchini: remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
• 3 thoughly mix stuffing ingredients.
• 4 stuff vegetables no more than 3/4's full.
• 5 arrange vegetables in a large saucepan.
• 6 add oil and enough water to reach halfway up the sides of the vegetable.
• 7 cover and simmer 45 minutes.
• 8 to bake: arrange vegetables in an oven proof dish add oil and water as above.
• 9 bake at 425°f for 15 minutes, reduce heat to 325°f and bake 45 minutes.

Grilled Sausage Okra And Tomato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces chicken sausage or 12 ounces lamb sausage
• salt & freshly ground black pepper
• 1 tablespoon olive oil
• 3 1/2 cups water
• 1 teaspoon salt
• 1 lb okra, rinsed and ends removed
• 4 medium plum tomatoes, quartered (roma tomatoes)
• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tablespoon dijon mustard
• salt & freshly ground black pepper
• 4 slices bacon, cut into 1/2 inch pieces
• 4 cups mixed salad greens (5 oz)
• 1/2 cup fresh basil, torn
• 8 green onions, sliced (1/2 cup)
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 heat grill to medium heat.
• 2 brush sausage with olive oil and season with salt and pepper; grill, covered, turning occasionally, until browned and heated through, about 12 to 14 minutes.
• 3 let cool 10 minutes, then slice, on the diagonal, into 1/2 inch pieces.
• 4 meanwhile, in a 2 quart saucepan, heat salted water to a boil over high heat; add okra and cook until crisp tender, about 2 to 3 minutes; drain and rinse with cold water.
• 5 in a medium bowl, toss together okra, tomatoes, and 1/2 cup of the dressing; grill vegetables, covered, about 5 minutes, brush with additional dressing, and grill until tender, about 5 to 10 minutes more; let cool 10 minutes.
• 6 cook bacon in a skillet, over medium heat, until crisp, about 8 to 10 minutes; drain on paper toweling.
• 7 arrange lettuce greens on individual serving plates, top with sausage, then grilled vegetables; drizzle with remaining dressing.
• 8 garnish with bacon, basil, green onions, and freshly ground black pepper.

Lamb Shanks With Chickpeas And Olives

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 garlic cloves
• 2 red onions
• 2 anchovies
• 1 1/2 cups chickpeas, cooked
• 5 lamb shanks (each cut into 3-4 pieces)
• 800 g chopped canned tomatoes
• 2 rosemary sprigs
• 1/2 teaspoon dried chili pepper flakes
• 15 green olives, pitted
• 1 lemon, zest of
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 finely slice the red onions and crush the garlic. mince up the anchovies.
• 2 combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
• 3 season with salt and pepper. cook in the slow cooker on low for 6-8 hours, or in the oven at 180c for 3 hours, stirring occasionally. you might need to add stock or water if cooking in the oven.
• 4 five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.

Lamb Shanks With Garlic And Port Wine - Pressure Cooker

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 lbs lamb shanks
• salt, to taste
• pepper, to taste
• 1 tablespoon olive oil
• 10 garlic cloves, peeled and left whole
• 1/2 cup chicken stock (or other broth)
• 1/2 cup port wine
• 1 tablespoon tomato paste
• 1/2 teaspoon dried rosemary
• 1 tablespoon unsalted butter
• 1 teaspoon balsamic vinegar (up to 2 teaspoons)

Recipe

• 1 trim excess fat from the lamb shanks and season with salt and pepper. (i admit i like fat on my meat, and the lamb isn't that fatty, so i didn't trim my shanks).
• 2 heat the oil in the pc. add the shanks and brown on all sides. (you can do this in a separate pan if you like).
• 3 when the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
• 4 add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
• 5 close the pc and bring up to full pressure (15 pounds).
• 6 reduce heat to stabilize pressure and cook for 30 minutes.
• 7 remove pc from heat and let pressure release naturally.
• 8 remove the lamb shanks.
• 9 return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
• 10 whisk in the butter, then add the vinegar.
• 11 serve the sauce over the lamb.
• 12 enjoy!

Middle Eastern-style Lamb Pizzas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium brown onions (australians) or 1 medium yellow onion, finely chopped (americans)
• 4 garlic cloves, minced
• 500 g ground lamb
• 1/4 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup beef stock
• 2 medium tomatoes, finely chopped
• 1/3 cup pine nuts, toasted
• 1/4 cup fresh flat-leaf parsley, coarsely chopped
• 1/3 cup fresh mint, coarsely chopped
• 4 small prepared pizza crust (see notes)
• 1 (280 g) jar char-grilled eggplants, drained
• 1 cup natural yoghurt
• 1 teaspoon sumaq

Recipe

• 1 preheat the oven to 220°c/200°c fan-forced/400°f/425°f fan-forced.
• 2 heat the oil in a large pan and add the onion and garlic and sauté, stirring, until they are soft; add the minced lamb and cook, stirring, until it has browned; add the pepper and spices; and stir until fragrant.
• 3 add the stock and the tomatoes to the pan and cook, stirring, over a medium heat until most of the liquid has evaporated; remove the pan from the heat and stir in the pine nuts, parsley and half of the mint.
• 4 place the individual pizza bases on a greased oven tray; top each pizza with eggplant, then press the minced lamb mixture onto the eggplant, leaving a 3 cm (just over an inch) border.
• 5 bake the pizzas on the lower shelf in a hot oven for about 12 minutes or until lightly browned.
• 6 serve the pizzas topped with yoghurt and sprinkled with the remaining mint and sumac.
• 7 notes: what i have referred to in the ingredients as 4 small pizza crusts were, in the original recipe, listed as 4 small individual pizza bases, but this term was not zaar-friendly. in australia, you can buy pizza crusts or bases in several sizes in supermarkets. i'm sure they are also available elsewhere, but perhaps called something different. the lamb mixture is suitable to freeze but is not suitable to microwave.