The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen lamb, defrost in the refrigerator overnight. 1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper. 2. […]

Lay the lamb out flat and sprinkle with salt and pepper on all sides. Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so […]

For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside If necessary, remove the […]

Rub all surfaces of lamb with garlic. Mix mustard with salt, pepper, thyme, rosemary and lemon juice. Spread and pat herb mixture on surface of roast. Place roast on metal rack in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until tender. Remove meat to platter. Skim off excess fat […]

* Choose your mix from the following by including at least 3 of them; parsley, thyme, chives, mint, or oregano. 1. Place the raisins in a small saucepan with 1/3 cup water. Bring to a boil and remove from the heat. Set aside to plump for 5 mins. Drain the raisins and chop coarsely. 2. […]

salt and pepper parsley for garnish (optional) Trim excess fat from lamb. Cut meat into 1 inch cubes. Brown lamb in oil 5 min or until browned. Stir in onions and garlic. Cover and cook 3-5 min until onions are soft. Stir in all but salt , pepper, raisins and parsley. Bring to a boil, […]

Place lamb chops in a shallow container. Combine lemon juice nd remaining ingredients, stirring well; pour over chops. Cover and marinate in refrigerator for two hours. Remove lamb chops from marinade. Place chops on rack in shallow roasting pan; broil six inches from heat for 20 minutes or to desired doneness, turning once and basting […]

Season lamb with salt and pepper. Coat lamb with flour, shaking off excess. Heat oil in heavy large saucepan over high heat. Add half of lamb and saute until brown, about 8 minutes. Transfer lamb to bowl. Repeat with remaining lamb, scraping up any browned bits. Reduce heat to medium-low. Add shallots and garlic and […]

Cook in an earthenware hot-pot or in casserole. Trim kidney and meat and cut into neat pieces.Peel potatoes and slice thickly,but cut two of them into quarters. Peel and scald onions and slice.Arrange meat and vegetables in layers in the dishl, seasoning each layer and adding a llittle chopped parsley. Make the last layer of […]

Trim excess fat off meat and score any remaining fat so heat can penetrate. Liberally salt and pepper meat all over. Insert a meat thermometer in the thickest part of meat, not touching bone. Put the onion, celery and water in a heavy, lidded casserole and place the roast on top, fat side up. About […]