rior to your mealtime, put lamb loin chops + 1/3 cup Worcestershire
Preheat the oven to 400\u00b0F.
Remove string and roll out lamb loin. Remove fillet from center and coarsely chop.
For the stuffing, place chopped fillet, garlic, rosemary, lemon peel and bacon in a food processor. Process until combined. Season to taste. Spoon filling along center of lamb. Roll up and tie with kitchen string. Place lamb on a wire rack in a baking pan.
Roast for 25-30 mins, until cooked to desired doneness.
Cover with foil and let rest for 10 mins. Serve sliced with roast vegetables.
00.
Thoroughly dust the lamb with the ground fennel seeds
Combine teriyaki, chili and hoisin sauces in a shallow dish. Add lamb loin chops, turning to coat. Chill for at least 15 mins, basting occasionally.
Preheat grill to high. Cook chops for 2-3 mins per side, or until cooked to your liking. Serve with baked potatoes and salad.
alt and pepper. Lightly dredge loin chops in flour.
In
For the lamb shoulder:
Preheat the oven
o 350\u00b0F.
Unroll lamb and spoon the stuffing down
asserole dish along with the lamb ensuring the marinade coats the
ixture thickens slightly.
Place lamb, cut-side up, on a
Place the lamb in a flat glass or
n the centre of the lamb; stuff in the semi dried
large bowl. Add the lamb, turning to coat in the
o 350\u00b0F.
Place lamb on wire rack over a
Drizzle 1 tbsp oil over lamb. Season then sprinkle with cumin
Preheat grill. Combine lamb with maple syrup, wine, mustard,
ntil plump.
Butterfly each lamb loin.
Cover each with plastic
Preheat grill. Combine lamb, lemon juice, oil and thyme in a bowl. Season. Grill for 5 mins per side, or until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, combine rice and beets. Season to taste.
Slice lamb thinly. Arrange on plates with pilaf and spinach. Top with cheese and mint. Serve with lemon wedges.
Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.
Place lamb chops on an unheated rack in a broiler pan.
Broil 3 inches from heat for 5 minutes.
Season with salt and pepper. Turn; broil 5 to 6 minutes more.
Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.