Rinse lamb breast under running water.
Cover lamb breast with cold water& 1 T
ntil combined.
Coat each lamb breasts in the olive oil
Cut lamb into five pieces.
Season with salt and pepper. Place in a hot skillet and let fatty sides get brown.
Mix chili sauce, red pepper, vinegar and water and pour over lamb.
Slice onion and add to mixture.
Cover; simmer 1 1/2 hours, then remove lid and cook on medium heat for 20 minutes or until barbecue sauce is almost absorbed.
Serves 4.
Place the lamb in an ovenproof dish, cutting
Cut pocket in end of lamb breast.
Combine remaining ingredients; mix lightly.
Place stuffing in pocket of lamb. Place in baking dish in cold oven.
Bake at 375\u00b0 for 2 hours and 30 minutes.
Cut a lengthwise pocket close to the ribs.
Combine ground lamb with rice or barley and season with onion, salt and pepper.
Sprinkle pocket with salt and pepper; stuff and sew or skewer edges together.
Season the outside.
Roast uncovered for an hour at 325F, cover and cook until tender .
Remove from oven and let the lamb rest for 10 minutes prior to carving.
Cut between the cutlets to separate and serve.
In a medium size skillet, saute onion and celery in butter. Add 1/2 teaspoon salt and remaining ingredients.
Spoon stuffing over first lamb breast which has been placed in a shallow baking dish and sprinkled with salt and pepper.
Cover with the second breast and sprinkle with salt and pepper.
Secure with skewers, if desired.
Bake at 325\u00b0 for about 2 hours or until tender.
Yields 4 servings.
pread the stuffing over the lamb, and roll it up carefully
Melt the fat in a heavy pot.
Add the breast and brown lightly on both sides.
Sprinkle with thyme and add water.
Add carrot, clove-studded onion, turnip, and pepper.
Lower heat, cover and simmer for 1 1/2 hours.
Remove as much fat as possible with a spoon and salt to taste.
Cut ribs into serving pieces.
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.
arlic and rub over the lamb steaks, then squeeze the lemon
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
Trim lamb shanks of excess fat and
sp Garam Masala). Add ground lamb or ground pork; mix well
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.
medium jug.
Place lamb in a baking dish and
Wash and season lamb with salt and pepper, combine
tightly fitting lid. Brown lamb, adding salt and pepper to
Cut the lamb in 11/2-inch cubes.