s hot, add the lamb and cook until browned on the outside
il.
Add the ground lamb and cook for another couple minutes
Cook lamb for 1 3/4 hours.
Let the lamb cool until the fat rises to the top.
Then scrape the fat off and take the meat off of the bone.
Add onions, carrots, celery, salt and pepper to the lamb and cook for 1 hour.
Add the potatoes and cook the stew for another 3/4 to 1 hour, until the potatoes cook down and thicken the stew.
Serves 8.
refer to slow roast my lamb and turn the heat up
t. pepper. Reroll lamb; secure at 1-inch intervals
Pour water into a slow cooker. Add all spices and mix well. Add the Lamb Chops. Cook all day on Low temperature or 4 hours on high temperature.
If you are going to cook rice to eat with thhis recipe use the juice from the slow cooker in your rice water or pour over rice after. Juice also makes a great gravy.
blong loaf around a spit. Slow cook over a grill fro around
n a large pan add lamb and cook until shanks are browned
Preheat slow cooker to high.
Trim the lamb and cut into small
Place cubed potatoes in the bottom of the slow cooker. In a small bowl, mix the salt, garlic, lemon zest and rosemary together and rub mixture on lamb. Brown the lamb in a large skillet using the oil and then transfer to slow cooker. Pour in the wine. Cook on low 10-12 hours, or high 5-6 hours.
igh heat. Add the lamb and cook until evenly browned on all
Combine all ingredients in slow cooker insert.
Cook for 10 hours on medium.
Sprinkle with parsley to serve.
br>Once the Lamb is browned, place in a slow cooker with
Heat slow cooker on high but turn to low when lamb goes in.
Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
Deglaze pan with water, add sauces and pour over lamb.
Cook on low for 6 to 7 hours.
t a time, add the lamb shanks and shake until evenly
Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.
Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
Add the tin tomatoes and wine to onion and carrot mixture.
Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
Add shanks to mixture in the slow cooker.
Slow cook on high for 4 hours then low for 2 - 4 hours.
Serve with mash potatoes.
br>Using kitchen string, tie lamb at 2cm intervals to secure
In a bowl, combine the first 3 ingredients.
Add lamb and toss until coated.
Cover and refrigerate at least 1 hour or overnight. Preheat barbecue or broiler for 10 minutes.
Onto two 12-inch skewers, alternately thread half of the lamb, onion/shallots and cherry tomatoes.
Brush the shallots and tomatoes with the yogurt mixture.
Cook the kabobs for 8 minutes, turning occasionally until lamb is browned.
Good with brown rice, couscous, noodles and a salad.
Serves 2.
Wash okra and trim okra, and pat dry.
Sprinkle with oil and place in broiler and lightly brown the okra.
Saute the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
Add water and salt, then stir, bring to boil.
Cover, lower heat and slow cook until meat is tender.
Add browned okra, chopped tomatoes and 1/2 cup fresh cilantro.
Mix well, cover and cook until okra is tender.