Wash and season lamb with salt and pepper, combine
Discard thyme sprigs.
Sprinkle lamb with salt and pepper. Heat
Place the lamb chops in a shallow dish.<
Preheat oven to 375\u00b0.
Rub rib roast with cut side of 2 halves of garlic.
Sprinkle lightly with salt and pepper.
Place fat side up in large shallow roasting pan. Roast 30 minutes.
nough to accommodate the butterflied lamb (or use a snaplock bag
Slice lamb into about 4 ounce size
br>Trim all fat from lamb chops. Rub the chops with
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
erve immediately.
is recipe works for prime rib roasts of any
Heat skillet to 350 and coat bottom of pan with vegetable oil.
Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.
eat olive oil.
season lamb chops w/salt and pepper
in a small bowl combine spices.
sprinkle on both sides of lamb chops, save the rest for another dish.
heat oil in skillet, add lamb and cook 5-10 minutes per side for med rare to medium.
Melt the butter with the garlic and rosemary over low heat. let stand for 10 minutes to absorb flavor.\tBrush this over the lamb chops, then season with salt and pepper.
Arrange single layered in a baking pan.
Roast the lamb chops at 450\u00b0 for 10 minutes, then mix Cognac and mustard and baste chops. Continue roasting until done, about 5 more minutes.\tServes 8.
For glaze, in a small saucepan, combine mint jelly, wine or orange juice, orange peel and pepper.
Heat until smooth.
Trim fat from meat.
Preheat grill.
Adjust heat for direct cooking. Place lamb chops on grill rack over medium heat.
Cover and grill for 10 to 16 minutes or until desired doneness, turning once halfway through and brushing with glaze often.
Yield:
4 servings.
Set oven on broil; trim fat from chops.
Mix remaining ingredients.
Brush chops with wine mixture.
Place lamb on rack in broiler pan.
Broil 3 to 4 inches from heat about 4 minutes or until brown.
Brush again with wine mixture.
Turn chops and brush the other side.
Broil 5 to 7 minutes longer for medium doneness (160\u00b0).
Makes 8 servings.
Trim lamb of excess fat. Mis all other ingredients to make marinade, including mint leaves, and marinate chops for 1 hour.
Spray grill with vegetable oil or nonstick cooking spray. Remove chops from marinade and place on preheated grill. Grill chops without moving them for 4 minutes for medium rare. baste chops with marinade and turn over to grill for another 4 minutes on other side. Remove to serving plate.
Season with additional salt and garnish with additional mint leaves and mint jelly.
il, and pepper. Place the lamb chops in a shallow dish
s hot, slide in the lamb chops. Brown them throughly on
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