utter ingredients till smooth. Refrigerate for 30 min to firm slightly
eat to medium-low. Cook for 15 minutes.
Give the
ap-lock bag.
Add lamb and shake bag to coat
arlic and rub over the lamb steaks, then squeeze the lemon
Add the onion and saute for 5 mins or until soft
Heat oil in a large heavy-bottomed saucepan on high heat. Brown lamb in batches 3-4 mins, stirring. Remove from pan.
Saute onion, garlic, chili pepper and spice in same pan 2-3 mins, until onion is tender. Stir in stock and undrained tomatoes. Bring to a boil. Add lamb; reduce heat to low. Simmer, covered, 30 mins.
Add lentils, eggplant and zucchini to pan. Return to simmer. Cook, covered, further 25-30 mins, until lamb is very tender. Serve with couscous. Top with cilantro.
hite pith. Then it is easy to invert the quarters and
he onion mixture.
Place lamb on top of herbs and
Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
Refrigerate, covered, for up to 12 hours, turning occasionally.
Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
Baste occasionally with teriyaki mixture.
Add the orange marmalade during the last half hour of cooking.
See separate recipe for Marta Sgubin's Mashed Potatoes --<
paced around the leg of lamb without cutting the netting. Stuff
eadspace.
Ladle hot broth (recipe below) over meat, leaving 1
aking a double or triple recipe for the whole family or a
il for browning meat).
Saute chopped onions, diced garlic, lamb meat
Mix ingredients except for lamb in a bowl.
Place the chops in a container to marinate. I use a zip lock bag.
Pour ingredients over chops, making sure both sides are well covered.
Let marinate overnight. The longer the better, but give them at least one hour.
Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
To make marinade for lamb in a food processor chop
he mixture on the counter for 10 minutes - just like you
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Make lamb sauce: Cook onion in oil
over and refrigerate.
For pastry:
Disolve sugar