Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil, lower heat and cook […]

1. Score fat on pork roast at 1-inch intervals. Place roast fat side up, on grill directly over drip pan prepared from 3 thickness of heavy duty aluminum foil. Insert meat therometer through fat into very center of the meat. Place cover on kettle-type grill, adjust dampers, cook at low heat (approximately 350 degree) until […]

Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature. Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic […]

Brown chops in hot fat in heavy skillet. Reduce heat and cookuntil done. Remove chops from skillet and keep hot while making gravy. Drain all except 4 Tablespoons of fat from skillet, add flour and stir, loosening brown bits. Cook and stir until flour browns. Add salt, pepper, and water. Cook, stirring until gravy is […]

Chop the onions, garlic and parsley finely. Peel and slice the potatoes and slice the tomatoes. Preheat the oven to 230C/450F/Gas 8. Liberally grease a large roasting pan with olive oil. Mix together the chopped onions and 2/3 of the garlic. Sprinkle half the mixture over the bottom of the roasting pan. Arrange the tomato […]

Trim lamb fillets, cut into noisettes approx 60 gm each. Trimk and cook off the artichoke hearts. Refresh and refrigerate. Clean and prepare vegetables into julienne. Sweat in butter until al dente. Add tarragon to lamb jus and reduce by half. Correct seasoning. Cook off the noisettes in butter and oil until pink. Put the […]

You can use cubed leg or shoulder of lamb. Combine oil, onion, salt and pepper and marinate lamb for at least one day in refrigerator. Skewer the meat and broil until brown all over. Serve with Rice Pilaf and broiled tomatoes.

* Oyster sauce is an ingredient used frequently in Oriental Cooking. ~- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, […]

SEASONING FLOUR 2 tb All-purpose flour 1 ts Salt 1/2 ts Freshly ground pepper -DEVILED CRUST- 1/2 c Fresh breadcrumbs 3 tb English or Dijon mustard 1 tb Vegetable oil 1 ts Paprika 1/2 ts Mace 1/2 ts Nutmeg; freshly grated 1/2 ts Salt 1/4 ts Ground red pepper 1 cl Garlic; pressed 1 md […]