in a large skillet brown lamb in hot oil. Drain off
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
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.
Grind the lamb, fat from the lamb kidney (do not add the
f olive oil.
Place lamb racks in fat down and
medium jug.
Place lamb in a baking dish and
ave time you can marinade Lamb with Mixture of yogurt,garlic
ll the fat from the lamb (or most of it).
oak overnight, drain Coat the lamb in the flour; shake off
side.
Trim fat from lamb. Place flour, salt, and pepper
o soak while preparing the Lamb.
Heat your grill to
ight pink med well. When lamb is done take it out
Put lamb, fat side down, in shallow pan.
Combine all seasonings together and pour marinade over lamb.
Cover tightly; refrigerate overnight.
Turn meat at least once.
Take lamb out of refrigerator 1 hour before cooking it.
Make incisions to meat to lay flat.
Broil 4 inches from heat for 10 minutes.
Turn, baste and broil 10 minutes on other side.
Lower temperature to 425\u00b0 for 15 minutes.
Test with a sharp knife.
Meat should be pink and juicy.
Carve into thin slices to serve.
This is great grilled outside.
br>In a bowl, sprinkle lamb with salt and pepper, then
ith daqoos (you can find recipes for this on food.com
our the mixture over the lamb chops and marinade for at
50F.
Dredge the lamb shanks in flour. Warm a