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Showing 1-9 of 9 Articles
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| Curry Lamb Ragout
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Cut meat into 1-inch cubes. Heat oil in heavy saucepan or Dutch oven. Add meat, sage, and lemon rind; brown meat on all sides. Add onion; saute lightly. Drain off excess oil, and stir in bouillon.
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| Posted on: 04/28/2009 | 0 Feedback(s) |
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| Savory Sauteed Lamb Chops
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Pat lamb dry and score the edges. Rub with crushed garlic. Place in small dish. Combine oil, bay leaf, 1/2 teaspoon savory and pepper. Pour over lamb. Let stand 30 minutes. Melt 1 1/2 teaspoon butter in heavy skillet over medium heat.
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| Posted on: 02/11/2009 | 0 Feedback(s) |
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| Lamb Chops in Cheese Jackets
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Roll the chops in a mixture of the flour, and salt and pepper. Dip in the egg mixed with the water and toss in a mixture of breadcrumbs and cheese.
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| Posted on: 12/23/2008 | 0 Feedback(s) |
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| Lamb with Figs
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Rub lamb with 1/2 tsp. of salt. Put meat side up on a rack in a greased roasting pan. Bake, uncovered for 30 minutes at 375 degrees F or until meat is done to your taste.
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| Posted on: 11/20/2008 | 0 Feedback(s) |
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| Minted Grapefruit Leg of Lamb
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Arrange vegetables over bottom of roasting pan. Rub lamb with salt and pepper. Place on top of vegetables. Pour grapefruit juice mixed with mint over lamb. Bake at 325 degrees F for 2 hours, basting every 15 minutes with pan drippings.
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| Posted on: 06/25/2008 | 0 Feedback(s) |
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| Lamb Curry Recipe Request
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I have fallen in love with curry! I have bought some red curry paste. Can anyone suggest any lamb curry recipes?
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| Posted on: 05/05/2008 | 3 Feedback(s) |
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| Grilled Lamb Patties
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About 30 minutes before serving, preheat broiler 10 minutes, or as manufacturer directs. In medium bowl, combine lamb, salt, pepper, bread crumbs and evaporated milk, mixing lightly . Then shape into 6 patties.
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| Posted on: 12/14/2007 | 0 Feedback(s) |
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| Lamb Pie
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Place first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until tender. Remove lamb, reserving broth. Cut lamb into 1/2 inch cubes. Set aside. Chill broth, and remove fat.
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| Posted on: 07/27/2007 | 0 Feedback(s) |
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| Boneless Leg of Lamb
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Sprinkle with cajun seasoning. Tie securely and wrap in plastic wrap and place in refrigerator overnight. DO NOT SALT until fully cooked. I have been warned that salting lamb before it is cooked tends to make it tough.
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| Posted on: 03/23/2007 | 0 Feedback(s) |
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Showing 1-9 of 9 Articles
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