Prepare your oven bag with flour. Put the leg of lamb in the bag.
In a saucepan heat the garlic, honey & lemon juice, pour onto the lamb, seal and rub the marinade over the lamb.
You can let the lamb marinade for a few hours if you have time.
Preheat oven to 350f/180c , put bag in a baking tray and remember to make steam holes as per bag instructions.
Bake for 1 1/2 to 2 hours. If you want you can make a sauce out of the bag juices.
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
>Put 6 pieces of the chicken in each of two zip
Preheat oven to 160\u00b0C.
Trim the knuckles--make them look neat
aram masala, mix.
Stab the lamb all over, making good deep
Heat the oven to 200c/400f/gas 6.
To prepare the vegetables,
eheat oven to 450 degrees F (230 degrees C).
Place lamb
b>the upper surface of the lamb and tuck in the sprig of rosemary.
Bring the
f your ceramic pot the wine-twigs crosswise forming a
Rub the oil all over the lamb and either brown it in a hot
arlic slivers evenly in the leg of lamb, and insert the garlic slivers.
th a sharp knife, score the skin of the lamb in a lattice pattern.
mbine the rub ingredients in a small bowl, then rub them into the lamb.<
b>in an 8x8-inch glass baking dish.).
Spread evenly over the
Preheat oven to 400\u00b0.
Season the lamb with salt and pepper. Heat
Preheat oven to 220\u00b0C.
Heat oil (2 tablespoons) in a
Prepare the butterflied leg of lamb by removing all fat and skin.
Place in large, nonreactive enamel pot, dish or casserole. Combine the oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, pepper, sage, rosemary and thyme.
Usually the lamb will be about half covered by the marinade.
Add enough good quality red wine to completely cover the lamb.
Marinate the lamb in this mixture for 24 hours; turn occasionally to distribute marinade evenly.
Place lamb in Dutch oven and cover with water.
Add salt and pearl onions.
Bring to a boil then reduce heat to simmer and stew lamb for 1 hour or until lamb is fork tender.
Remove liquid.
Mix yogurt with lamb meat and warm through on low heat for 2-4 minutes, stirring frequently.
In a separate skillet use the clarified butter to saute garlic for 1 minute on low (don't let garlic burn), add salt & mint, and then add to yogurt pot mixing well.
Serve warm with baked sweet potato. Enjoy.
Preheat oven to 350\u00b0F.
Spray
PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING