owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
salt and pepper Lamb to taste.
Rub Lamb gently to coat
Rinse rack of lamb under cold water and pat
n all sides of the lamb leg. Refrigerate & marinade overnight.
Heat milk to just below boiling; let cool to wrist temperature (neither hot, nor cool on your wrist).
Stir in flour with a wooden spoon (not metal).
Gently fold in Starter from previous batch.
Let mixture sit in a warm place overnight.
Use in Sourdough Waffles or in many other recipes.
inutes, then add the minced lamb and fry for 5 minutes
ave time you can marinade Lamb with Mixture of yogurt,garlic
in a large skillet brown lamb in hot oil. Drain off
ith daqoos (you can find recipes for this on food.com
For Starter:
Dissolve 1 packet
hem through the spit. Some recipes include a layer of fat
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
ot mashed potatoes.
More recipes featuring fresh local ingredients are
ack up -- see Preserving Starter below.
You should now
dishtowel, so that the starter continues to get air. Leave
ilk. Stir.
Day 28 - starter now ready to make bread
Starter:
Day 1: In a
STARTER: Stir Ingredients together, mixing well
he bag.
Stir the starter, which should now be slightly