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.
he skillet.
Add the lamb to the skillet; cover and
oft, add the tomatoes and lamb. Cook until the tomatoes begin
Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
Cover with cling film and place in the fridge for at least an hour.
Take a handful of the mix, place on wooden skewers and mould to shape.
Grill/BBQ turning gently every couple of minutes until browned and cooked through.
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!
xcess fat off of the Lamb and set to one side
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
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.
er recipe #600948 High Altitude Lamb. I have all the seasonings
asserole dish that contained your lamb and its juices etc.
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.
...
ave time you can marinade Lamb with Mixture of yogurt,garlic
o 350F degrees.
Sprinkle lamb with salt and black pepper
ith flour mixture. Reserve leftover flour. Brown lamb well in hot butter