il.
Add the ground lamb and cook for another couple
In a bowl, combine the first 3 ingredients.
Add lamb and toss until coated.
Cover and refrigerate at least 1 hour or overnight. Preheat barbecue or broiler for 10 minutes.
Onto two 12-inch skewers, alternately thread half of the lamb, onion/shallots and cherry tomatoes.
Brush the shallots and tomatoes with the yogurt mixture.
Cook the kabobs for 8 minutes, turning occasionally until lamb is browned.
Good with brown rice, couscous, noodles and a salad.
Serves 2.
Cook lamb for 1 3/4 hours.
Let the lamb cool until the fat rises to the top.
Then scrape the fat off and take the meat off of the bone.
Add onions, carrots, celery, salt and pepper to the lamb and cook for 1 hour.
Add the potatoes and cook the stew for another 3/4 to 1 hour, until the potatoes cook down and thicken the stew.
Serves 8.
round pepper.
Coat the lamb racks generously on both sides
Place lamb in a bowl, coat with
arlic and rub over the lamb steaks, then squeeze the lemon
aste in processor.
Rub lamb generously with mustard then coat
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
Remove the lamb from the bone, trimming off
ook until done.
This recipe can be doubled or tripled
Trim lamb shanks of excess fat and
sp Garam Masala). Add ground lamb or ground pork; mix well
nd the oil through the feed tube, then pour in the
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.
Wash and season lamb with salt and pepper, combine
medium jug.
Place lamb in a baking dish and
tightly fitting lid. Brown lamb, adding salt and pepper to
Cut the lamb in 11/2-inch cubes.
Trim lamb shanks of any excess fat.