STUFFING FOR CABBAGE 1/2 lb Lamb, ground 1 Egg 1 Garlic clove, minced -1 TBS MINT, FRESH, MINCED OR – 1/4 ts Cinnamon 2 tb Tomato sauce 1/2 c White wine —DIRECTIONS— 1/2 c Olive oil 8 oz Tomato sauce, can 1/2 lb Beef, ground 1 Onion, finely chopped 1/2 ts Oregano 1/2 ts Mint, […]

Use twice the amount of rib or loin chops in place of thick ones. Broil chops until brown, turn and broil on other side. Trim cheese to chop size. Place onion and cheese slices on each chop. Broil until cheese begins to melt.

Have butcher bone, butterfly and pound the lamb to an even thickness. Make the marinade; in a large ceramic dish combine the wine, oil, onions, carrot, thyme, parsley, bay leaves, garlic, salt and pepper. Add the lamb, and let it marinate, covered and chilled, turning it occasionally, for 1-2 days. Drain the lamb, pat it […]

PASTRY 9 Sheets phyllo pastry 1/2 c Butter, melted 2 tb Olive oil For Filling: Melt 1 tbsp butter in a large skillet over med-high heat. Add onions and thyme, saute until onion is golden, about 5 minutes. Add lamb, saute until coked through, about 6 minutes. Remove from heat, stir in parsley, season with […]

Pre-heat oven to 220C. Rub lemon juice, salt and pepper into the flesh side of the rack of lamb and spread liberally with mustard to make a thick coating. Place meat, mustard side up, on a rack in an oven dish. Bake the meat on the top shelf of the oven for 20 minutes. Remove […]

In 5-6 qt. saucepan, melt butter and sugar over medium-high heat; add quince. Turn fruit often until richly browned, about 15 minutes;remove slices as browned. Put quince in a 9×13 pan. Cover tightly with foil. If making ahead, chill up to a day. In the 5-6 qt. pan, add lamb and onion. Cover and cook […]

In a Dutch oven cook lamb, half at a time, in margarine and olive oil till brown. Add the onions, mushrooms, 1 cup of the apple cider, coriander, mustard, and pepper. Simmer, covered for 15 minutes. Add carrots and apples. Cook for 20 minutes more. Stir together the flour and remaining apple cier. Add to […]

Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in refrigerator overnight. Trim any excess fat from lamb and make several slits in meaty side. Stir together oil, half the mint and half the lemon zest. Rub all over leg, making sure it goes into the slits. (Leg can be prepared to […]

-OPTIONAL – 2 tb Chopped fresh oregano -=OR=- Chopped fresh parsley Beat the butter with the first lot of oregano/marjoram and the mustard. Trim lamb and cut slits 2 cm deep over the surface. : Spread the butter all over the meat, and push it into the slits (I like to do this a couple […]

1. Melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, fruit, 1 t of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about […]