Pat lamb chops dry and arrange in
il the grate.
Mix lamb, shallot, mint, paprika, cumin, salt
rocessor; process until minced. Add lamb, paprika, cumin, salt, and pepper
Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
Combine yoghurt and cinnamon and drizzle over each plate.
Pat Lamb Shanks dry, and season with
o 350 degrees F. Sprinkle lamb with salt and pepper. heat
sprinkle remaining rosemary mixture over lamb. Heat remaining 1 tbsp oil
minutes.
Add ground lamb and 3 tablespoons lemon juice
rate.
Mix the ground lamb, ground beef, mint, ginger, 1
00b0F.
Place half the lamb over the base of a
ins, until tender. Add ground lamb; cook 5 mins, until well
Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
Stir together remaining yoghurt and garlic in a bowl.
Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
Finish with a generous dollop of garlic flavoured yoghurt.
il.
Smear over four lamb chops or cutlets.
Place
Heat oil in a pan and sear lamb on all sides. Remove from pan and set aside. Add onion, garlic and chili, and saute. Add flour and cook briefly. Deglaze with white wine, stock and vinegar. Add lamb, tomato paste, bay leaf and rosemary. Simmer for 40-45 mins.
About 1 min before end of cooking, add tomatoes and olives. Season with salt, pepper and eggplant chutney. Serve stew with pita bread
edium-high heat. Add the lamb cubes and bones and brown
Cook the leg of lamb in a slow oven for 1 1/2 hours.
Mix the remaining ingredients together.
Pour this mix over the lamb, and cover with a lid or foil.
Cook for a further 1 1/2 hours in a slow oven.
Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.
Broil chops 5 minutes; season with salt and pepper.
Turn and broil 5 minutes longer.
Season with salt and pepper.
Meanwhile, in large skillet, slowly cook zucchini, onion, pepper and garlic in butter.
Sprinkle basil, 1/2 teaspoon salt and marjoram over vegetables.
Cover and cook 4 more minutes or until tender.
Serve lamb chops and vegetables over linguini, if desired.
In a large bowl, use a fork to gently combine lamb, onion, Dijon, parsley, mint, oregano, salt and pepper. Gently form into four 1-inch thick patties.
Heat grill to high. Place patties on the hottest part of the grill and sear until browned 1-2 minutes per side.
Move patties to the cooler part of the grill and continue grilling until desired doneness, 4-8 minutes per side.
Place burger on split bun and garnish as desired.
Process lamb, egg white, breadcrumbs, herbs, lemon peel, garlic and tomato paste until combined. Using wet hands, shape mixture into two patties.
Lightly spray a heated large nonstick skillet with no stick cooking spray. Cook patties, on medium heat, until browned both sides and cooked through.
For the yogurt sauce, combine all ingredients in small bowl.
Sandwich salad leaves, tomato, patties, onion and yogurt sauce between rolls.
n a Dutch oven. Add lamb in batches, cooking on high