Wash and season lamb with salt and pepper, combine marinade seasoning and marinate
Prepare marinade in a small bowl by
Soak overnight.
For the lamb marinade, combine all the ingredients except
Combine marinade ingredients and add lamb. Marinade for 2 hours.
Drain lamb and score fat with diamond pattern.
Place on a cake rack inside a baking dish, this stops the racks from sitting in fat.
Warm the honey and lemon juice together.
Brush onto lamb fat and sprinkle with fennel seeds.
Bake at 350F for 30 to 40 minutes or as required, basting regularly with the remaining honey and lemon mixture.
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.
Mix all the marinade ingredients together until well blended.
Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
Cover well and chill until ready to cook.
Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.
Trim any excess fat from the lamb and place meat in a shallow dish.
Combine the remaining ingredients and mix well.
Pour mixture over the lamb and marinate and refrigerate (covered) from at least 1 hour (preferably a few hours) to overnight, turning meat occasionally.
Broil or grill about 8 minutes per side, basting with the marinade.
Slice meat thinly and serve with mint jelly if you like.
Mix all ingredients. Pour into a large baggie and add lamb. Seal baggie, removing as much air as possible. Put in another baggie and seal. Refrigerate overnight, turning occasionally. Roast as normal starting in a hot oven, about 400 degrees and turning down after 10 minutes to 325 or so. Cook till done, using a meat thermometer. The time will depend on how large the lamb is, whether it has a bone, etc.
Combine all the ingredients; add the chops and marinade for as long as possible.
Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.
In a bowl, combine all ingredients (except the lamb).
Mix well and coat the lamb with the mixture.
Marinate for 1 hour.
Broil in oven or grill meat on BBQ for 10-15 minutes/side until done to your taste.
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.
sharp knife butterfly the lamb legs so they open out
Trim lamb shanks of any excess fat.
Trim lamb shanks of excess fat and
Put the lamb into a shallow dish.
Mix all marinade ingredients and
Make this recipe one to two days in
Put the ingredients for the marinade except the ghee into a
rge bowl. Add lamb; turn to coat in marinade. Cover; refrigerate for
ll mixed.
Lamb Roast:.
Place lamb and marinade into a plastic
onreactive container.
For the marinade: In a bowl, combine