Place 1/2 of the lamb cubes, one head of roasted
/2 tsp turmeric. (With leftover roast, I omitted the salt
ver medium-high heat. Coat lamb with flour and cook in
Coat lamb in 2 teaspoons olive oil
Preheat oven to 325\u00b0F
Heat skillet and cook bacon 1 minute.
Add onions, garlic, and 2 tablespoons parsley.
Cook, stirring, until onion is tender and bacon is cooked.
Add gravy, tomato paste, salt, pepper and lamb.
Place mixture in a 1 1/2 quart casserole.
Cover and bake 1 hour, stirring occasionally.
Uncover and spoon cream on top.
Sprinkle with cheese.
Bake until mixture is browned and cheese is melted, about 10 minutes.
Top with remaining parsley.
n surface of lamb; insert garlic slivers. Place lamb, fat side up
he skillet.
Add the lamb to the skillet; cover and
inutes.
Mix in the lamb shank pieces, and stir in
oft, add the tomatoes and lamb. Cook until the tomatoes begin
Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.
rom. I cook per recipe #600948 High Altitude Lamb. I have all
asserole dish that contained your lamb and its juices etc.
arlic and rub over the lamb steaks, then squeeze the lemon
In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
Serve with a fresh sprig of parsley and peasant bread. YUM YUM!
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
Drain using a colander over a bowl or pot, retaining liquids.
Trim meat from bones and discard bones after removing marrow (added to meat).
Discard gristle, carrots and celery.
Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
...
Trim lamb shanks of excess fat and
o 350F degrees.
Sprinkle lamb with salt and black pepper
sp Garam Masala). Add ground lamb or ground pork; mix well