rying pan.
Toss the lamb in flour that has been
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.
set aside.
Place the lamb into the same frying pan
ave time you can marinade Lamb with Mixture of yogurt,garlic
in a large skillet brown lamb in hot oil. Drain off
ith daqoos (you can find recipes for this on food.com
hem through the spit. Some recipes include a layer of fat
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
ot mashed potatoes.
More recipes featuring fresh local ingredients are
rying pan and brown the lamb on al sides. Remove and
0 degrees C).
Season lamb generously with salt and black
Rinse the lamb in cold water, pat dry
br>Meanwhile, lightly dust the lamb with flour. Heat a little
For the Lamb:
Remove all but 1/
ood-storage bag.
Place lamb in bag, seal and refrigerate
medium jug.
Place lamb in a baking dish and