In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
ix well; this is the lamb seasoning (see Cook's Note). Set
o 425.
Mix together seasoning ingredients in a bowl.
br>Meanwhile, lightly dust the lamb with flour. Heat a little
Add all the seasoning mix ingredients to a dry
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.
osher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated
nd pepper, combine marinade seasoning and marinate lamb for an hour or
arlic and rub over the lamb steaks, then squeeze the lemon
eep incisions in top of lamb. Insert a garlic slice into
eat until hot.
Add lamb, salt, spices, onions, herb sprigs
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
rom. I cook per recipe #600948 High Altitude Lamb. I have all
Sprinkle lamb with half the seasoning. Heat 1 tbsp oil in
igh heat. Sprinkle lamb with 1 tsp seasoning and coat with oil
Preheat oven to 350\u00b0F. Toss lamb in flour, shaking off excess.
Heat olive oil in a heavy-bottomed Dutch oven over high heat. Working in batches, cook lamb for 3-5 mins, until browned. Return all of lamb to pan along with Moroccan seasoning, squash, chickpeas, chicken stock, lemon zest and lemon juice. Bring to a boil, cover and transfer to oven to braise for 1 hour, stirring occasionally, until lamb is very tender.
Sprinkle with mint and serve with toasted Turkish bread.
repared trays.
Combine ground lamb, Moroccan seasoning and onions in a
he surface!
Soak the lamb / chicken in plenty of lightly
tir. Taste, and adjust the seasoning if needed. Slide a heat