Blend all ingredients.
Steep slowly for 30 minutes.
Serve as sauce for lamb chops or leg of lamb.
owl. Rub into lamb, cover and chill for 3 hours or overnight
Using a sharp knife, score lamb skin at 3/4-inch
eavy-duty ziploc bags (the lamb will pull apart naturally in
cut small holes randamly in lamb.
Insert garlic slivers into
Combine all marinade ingredients and rub over lamb.
Refrigerate for 30 minutes.
Preheat oven to 200\u00b0C.
Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
Allow to rest for 5 minutes.
To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.
nd rub well into the lamb on all sides.
Lay
n olive oil.
Rinse lamb and pat dry. With a
Season both sides of the lamb chops with black pepper and
combine vinegar, mustard, honey and mint. Add salt, pepper and olive
In a saucepan, combine jelly, mustard, sugar and vinegar and heat until jelly and sugar melt; simmer 5 minutes.
Remove from heat and stir in the mint.
Grill lamb and baste with the sauce in the 5-10 minutes of cooking because it will char if you baste too soon.
Serve the sauce with the lamb.
Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
Prepare grill or heat skillet.
Cook kebabs for 6-8 minutes, turning to cook all sides.
Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.
In a small sauce pan, combine mint leaves, corn syrup and lemon juice.
In a cup, blend water and cornstarch until smooth, add to mint mixture, stir well.
Over medium heat, cook mixture, stirring constantly until mixture thickens and bubbles.
Strain sauce, stir in 1 drop food coloring (if using).
Serve with cooked lamb.
eady to cook.
Prepare sauce and cover, refrigerated, until ready
eat to low; simmer, covered, for about 20 mins, or until
est. Let the shrimp marinate for 20 minutes.
Preheat a
Pit and sieve plums.
In small sauce pan, combine all ingredients and mix well.
At this point, sauce may be used to baste a lamb roast, (baste roast 4 times during the last hour of cooking).
Simmer remaining sauce for 5 minutes, stir occasionally.
Serve sauce with lamb.
Using sharp knife, score lamb at 3/4-inch intervals.
ife, make small incisions in lamb. Press a piece of garlic
n a medium bowl. Add lamb and turn to coat; season