n surface of lamb; insert garlic slivers. Place lamb, fat side up
inutes.
Mix in the lamb shank pieces, and stir in
Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.
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
tightly fitting lid. Brown lamb, adding salt and pepper to
Wash and season lamb with salt and pepper, combine
Cut the lamb in 11/2-inch cubes.
il.
Add the ground lamb and cook for another couple
Sprinkle both sides of the lamb evenly with the garlic salt
Trim lamb shanks of any excess fat.
eavy-duty ziploc bags (the lamb will pull apart naturally in
r until fragrant. Add the lamb chops and cook for 2
br>Untie and unroll the lamb, lay it out flat on
round pepper.
Coat the lamb racks generously on both sides