cut several slits into the lamb. Push the sliced garlic into
In a large, nonstick skillet, brown the ground lamb with onion and garlic.
When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
Stir in tomato puree, water, cinnamon and oregano.
Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
Add more water if it seems too thick.
To serve, mound rice on serving plates and top with lamb mixture.
To freeze: Combine lamb and rice and put into freezer container.
Make small incisions all over lamb and insert a sliver of
make small incisions in the lamb. Stuff with sliced garlic.
Make 3 or 4 incisions in lamb and insert slivers of garlic. Arrange onion rounds on bottom of roasting pan.
Place leg of lamb on top of onions.
Peel potatoes and arrange around lamb.
Pour tomato sauce over everything and sprinkle with spices.
Cover and bake in 350\u00b0 oven for 1 hour.
Arrange green beans (May add potatoes, now instead of before) and add 1/2 cup water.
Cover and bake for another hour.
(Time depending on size of leg of lamb.)
teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a
Crumble lamb into 10 to 12-inch
eat olive oil.
season lamb chops w/salt and pepper
Arrange the lamb cubes in a single layer in a shallow ovenproof dish.
Bake, uncovered, in a preheated 400\u00b0 oven, about 25 minutes, turning occasionally, until cubes are browned.
Drain and discard any fat.
Stir in remaining ingredients.
Cover and bake 1 1/2 hours, stirring occasionally.
Makes 8 servings, 225 calories each.
Place lamb in a shallow dish. Combine
un clear.
Serve with Greek-style rice and veggies!
ollop of low-fat strained (Greek-Style) yoghurt (or any plain yoghurt
/the onions. Place cubed lamb in bowl w/remaining marinade
Combine cilantro and ingredients through lamb; shape into 12 oblong patties
Combine the ground lamb, breadcrumbs, parsley, seasoning and egg in a large bowl. Season. Shape into 8 patties.
Heat the oil in a large skillet on medium heat. Cook the patties for 4 mins each side or until browned and cooked through.
For the yogurt dressing, place the yogurt, and lemon peel and juice in a bowl and stir to combine. Season.
For the salad, place the spinach, pepper and chickpeas in a large bowl and toss to combine. Divide the salad among serving plates. Top with the lamb patties. Drizzle with yogurt dressing.
edium high heat. Season lamb strips with Greek seasoning and saute in
eatproof plate.
Add ground lamb to pan. Cook, stirring to
o cool.
Meanwhile, place lamb between two sheets of plastic
Preheat the oven to 325\u00b0F.
Place lamb in a roasting pan. Pierce all over with a small sharp knife. Press herbs and garlic firmly into the slits. Drizzle lamb with olive oil and lemon juice, and season.
Roast lamb, covered loosely with foil, for 1 hour and 40 mins (or 20 mins per pound plus 20 mins). Remove foil for the last 20 mins of cooking time to brown lamb. Transfer lamb to a serving platter. Cover loosely with foil and let stand for 10 mins before carving.
ven to 220C.
Place lamb in a large baking dish