Place lamb meat into a large nonmetallic bowl.
inutes).
To make the lamb meat sauce (this can be made
ieces of fat from the lamb meat. These will be used to
In large mixing bowl, combine lamb and hamburger meat.
Add 2 eggs, V-8 juice and crumbled brown bread.
Mix items together. Add seasonings to include dry mustard, garlic salt, black pepper, cumin, thyme and basil.
Combine all meat and seasonings; add Worcestershire sauce and Tabasco sauce.
Form into a meat loaf; cover top with tomato sauce.
Place in oven at 350\u00b0 for approximately 50 minutes.
Brown lightly lamb meat in butter.
Add salt
Preheat the oven broiler.
Arrange lamb meat on a medium baking sheet, and broil 8 to 12 minutes, turning once, to an internal temperature of 160 degrees F (63 degrees C). Remove from heat, and cool.
In a large bowl, toss cooked lamb with romaine lettuce, garbanzo beans, red onion, and Caesar salad dressing. Top with feta cheese.
Cut lamb meat into 2-inch chunks.
Brown slightly and season with salt and pepper.
Add sliced onions and cook until meat is somewhat tender, stirring frequently.
Add string beans or lima beans, whichever you prefer.
Add tomatoes cut into chunks.
Add cold water so stew is juicy.
Cover and cook over medium low heat for 10 to 12 minutes.
Stir and then continue to cook until the beans are done, about 45 minutes.
Serve over rice.
Cover meat and bones with water 4
Preheat the oven to 325 degrees F (165 degrees C).
Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
/the onions. Place cubed lamb in bowl w/remaining marinade
o taste.
Place the meat chunks on it evenly.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
aute chopped onions, diced garlic, lamb meat, salt, and spices in olive
For the lamb stock, heat 1 tbsp of
00 degrees F.
Season lamb meat with a pinch of salt
xcess fat off of the Lamb and set to one side
he lamb with the garlic mixture, gently pressing it into the meat
Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
large Dutch oven. Brown lamb shanks on all sides, about