hallow bowl.
Dip each lamb cutlet first in the flour, shaking
Put onion, garlic and sausages in the bottom of tagine.
Add salt and tomatoes.
Brown the lamb cutlets until pink. Then put on top of other ingredients.
Sprinkle orange zest over all and squeeze lemon on top.
Add seasonings and cover.
Cook in microwave for 10 minutes on a medium power.
Pour off juice into the browning pan and add honey and cinnamon.
Reduce and then pour over the dish to serve.
mins, stirring.
Cook lamb in batches in pan with
Heat oil in medium saucepan on medium-high heat. Cook garlic, onion, carrot and celery, stirring, until onion softens.
Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat to low; simmer, covered, 1 hour.
Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.
ag. Add the thinly sliced lamb, coat with the marinade, squeeze
arlic until translucent.
Add lamb and seasonings, incorporating into onion
n the yoghurt, chilli and lamb.
Leave for 15 minutes
inutes.
For burgers: Mix lamb, curry, remaining scallion and (generously
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Pat 3 of the lamb chops dry and season with salt and pepper.
Heat oil in a 10\" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
Transfer chops to a plate and keep warm, covered with foil.
Dry, season and saute remaining 3 chops in the same manner.
Serve topped with the yogurt-mint sauce.
In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
Shape into 1-inch balls.
Brown meatballs in large skillet over medium-high heat, turning occasionally.
Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
Cook on Low for 4-5 hours.
Season with salt and pepper to taste.
Cut lamb racks in half.
Combine
xcess fat off of the Lamb and set to one side
small bowl. Press over lamb racks, cover and chill until
Trim the lamb of any excess fat. You
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
salt and pepper Lamb to taste.
Rub Lamb gently to coat
Rinse rack of lamb under cold water and pat
n all sides of the lamb leg. Refrigerate & marinade overnight.
Preheat oven to 350\u00b0F. Combine pesto, rosemary and egg white. Add breadcrumbs and Parmesan and stir to combine.
Brush lamb with a little oil then press pesto mixture firmly into racks. Arrange in a roasting pan and bake for 25 mins, or until crust is golden brown and lamb is cooked to your liking.
Remove from oven, cover with foil and let rest for 5-10 mins before serving. Serve with vegetables of your choice.
Preheat oven to 350\u00b0F. Line a roasting pan with foil.
Dust lamb cutlets and eggplant in flour, shaking off excess. Whisk together egg and milk. Combine breadcrumbs, pine nuts and chives. Dip lamb and eggplant in egg mixture then coat in breadcrumb mixture, pressing on firmly. Transfer to a plate and chill for 20 mins.
Place a sage leaf on each cutlet then wrap in prosciutto. Arrange cutlets and eggplant in prepared pan and lightly coat with olive oil. Bake for 15-20 mins, until golden and cooked to your liking.