ven on high heat. Cook lamb, in batches, until browned. Remove
aucepan on high heat. Add lamb; cook, in batches, until
rowned. Set aside. Add onion and cook for 2 mins, or
Place the meat, onion, turnips and carrots in the crock pot.
Stir in the broth, beer, barley and all seasonings.
Cover and cook on low for 8-10 hours.
Stir in the parsley before serving.
In crock pot layer carrots, mushrooms, and beef.
Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Stir in peas and cook, covered 5 minutes or until heated through.
Season if desired with salt and pepper.
I serve this with a crusty bread.
he chopped onion, beef cubes, barley and cannellini beans. Stir together the
Boil the lamb on a high heat in
l. Season the lamb with salt and pepper and cook over high heat
Toss lamb in flour to coat, shaking off excess. Heat oil in a large frying pan over medium-high heat. Working in batches, cook lamb until browned on both sides. Transfer to a 4.5-quart slow cooker.
Deglaze pan with wine and bring to a boil. Boil, stirring occasionally, for 5 mins, or until liquid is reduced by 1/2. Transfer to slow cooker. Add remaining ingredients to slow cooker and cook, covered, on low for 8 hours.
Divide lamb and vegetables between serving plates. Spoon a little cooking liquid over top to serve.
b>lamb until browned. Return onion to pan along with chicken stock and
eep frying pan or stew pot. Add lamb and brown it in several
Sprinkle lamb with salt and pepper.
In a big
Heat olive oil in Dutch oven over medium-high heat.
Add lamb and brown well on all sides.
Add tomatoes, onion,garlic,tomato paste, cinnamon, sugar and salt and pepper.
Reduce heat to low; cover and simmer 45 minutes.
Preheat oven to 350 degrees.
Melt butter in large heavy skillet over medium heat.
Add orzo and saute until completely coated; stir into lamb mixture.
Add water, cover and bake 1 hour;remove onion.
Sprinkle mixture with cheese; bake 5 minutes.
Transfer to platter and serve immediately.
Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
Stir in the spices and cook for 1 minute or until aroma is released.
Add the lamb and brown well, stirring constantly.
Stir in the tomatoes, stock and juice.
Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
Add the chickpeas and cook for a further 15 minutes.
Sprinkle with the herbs and pepper and serve.
th a tea towel.
LAMB AND ZUCCHINI TOPPING: Preheat the oven
BEEF AND CARROT STEW:
Toss the meat in
Season the lamb with salt, pepper and garlic powder.
Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
Put the beef broth, water, bay leaf and lamb into a soup pot.
Bring to a boil, reduce heat and simmer, covered, for 1 hour.
Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
Return the meat to the pot and add the vegetables, barley and thyme.
Cover and simmer for 1 hour.
Add salt and pepper to taste.
large Dutch oven. Brown lamb shanks on all sides,
Cook barley in boiling water for 25 mins, or until tender. Drain then let cool for 10 mins.
Meanwhile, combine 1 tbsp olive oil, chili flakes, cilantro and lamb in a medium bowl. Cook lamb on heated oiled grill plate (or grill) until cooked to your liking. Let rest, covered, for 5 mins then slice thickly.
Whisk together lemon juice and remaining olive oil. Toss with lamb, barley and tomatoes. Season. Serve with spinach and crumbled feta cheese.
rge saucepan on high. Cook lamb for 3-4 minutes,