make the filling. Combine the lamb, sirloin, garlic,onions, and cilantro in
Set oven for broil.
Trim fat from lamb.
Place lamb on rack in broiler pan.
Mix thyme, mustard and salt; brush 1/2 of mixture evenly over lamb.
Broil with tops about 3 or 4 inches from heat for about 4 minutes or until brown; turn.
Brush remaining mixture over lamb.
Broil 5 to 7 minutes longer for medium doneness. Serves 6.
Sprinkle both sides of lamb with curry powder; spray with no stick cooking spray. Heat a large, deep skillet on medium heat. Add lamb; cook for 1-2 mins each side or until browned. Transfer to a plate.
Spray sweet potatoes with cooking spray. Add to pan; cook and stir for 4 mins. Add zucchini; cook and stir for 2 mins more.
Add green beans, garlic, cilantro and coconut milk. Bring to a boil. Reduce heat to low. Place lamb in a single layer over vegetables. Simmer, covered, for 5 mins or until lamb and vegetables are tender.
Place lamb in a single layer in a shallow dish.
Whisk lemon peel and juice, oil, mustard and thyme in a small bowl; season to taste. Pour over lamb, turning to coat. Cover and refrigerate at least 30 mins to marinate, turning occasionally.
Preheat the grill on medium-high. Reduce heat to medium; grill lamb 4-5 mins each side, until cooked to desired doneness. Let stand, covered, 5 mins. Grill zucchini 1-2 mins each side, until tender.
Serve lamb with zucchini, salad and lemon wedges.
Lamb:
Mix garlic, shallots, soy
Combine 1 tbsp curry paste with 1 tbsp oil then use to coat lamb.
Oil a grill pan and place over medium-high heat. Cook lamb until browned on both sides and cooked to your liking. Set aside, cover and let stand for 5 mins.
Meanwhile, heat remaining oil in a frying pan over medium heat. Sweat onion, carrot and celery until softened. Add garlic and remaining curry paste. Continue stirring until fragrant. Add stock and lentils and stir until hot. Remove from heat and mix in spinach and cilantro.
Serve lamb sliced with lentil salad.
ith parchment paper.
Combine lamb, potato, onion, peas, 2 tsp
arge heatproof bowl.
Brush lamb with 1 tbsp oil. Cook
an over high heat. Sprinkle lamb with 1 tsp seasoning and
Combine beans, tomatoes, green beans, pesto and parsley in a large bowl; season to taste.
Heat a large skillet on high heat. Cook lamb 3-5 mins each side, or until cooked to desired doneness. Roll in sumac. Cover with foil; let stand 5 mins.
Slice lamb; serve with bean salad and yogurt.
Trim excess fat from lamb chops.
Place chops in a shallow dish.
Combine soy sauce and remaining ingredients; stir well. Pour over lamb chops.
Cover and marinate in refrigerator at least 8 hours.
Remove chops from marinade, reserving marinade.
Grill chops over medium coals, 8 to 10 minutes on each side or to desired degree of doneness, basting frequently with marinade.
nd garlic. Stir in the lamb cubes until coated. Cover, and
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.
arlic and rub over the lamb steaks, then squeeze the lemon
Heat honey, mustard, onion salt and pepper, stirring occasionally; keep warm over low heat.
Set oven control at broil and/or 550\u00b0F.
Broil chops 3 inches from heat 7 minutes; brush with honey mixture.
Turn chops; broil 5 minutes longer, brushing again with the honey mixture.
Serve remaining glaze with chops.
Let cool.
Place the lamb or beef in a plastic
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
n both sides of the lamb.
Pour 1/2 tablespoon
5 minutes. Keep warm.
Lamb:
Put the oil, pepper