Brown lamb cubes in oil.
Sprinkle
Cut the lean lamb into 2cm cubes and place
rying pan and brown the lamb chops well. Transfer to a
an for the lamb. Season the rack of lamb with salt and
he sugar all over the lamb.
Salt and pepper all
Wash lamb pieces well and throw them
honey, and garlic, add the lamb and marinate 2 - 6 hours
Melt butter in a large pot.
Add onion, celery and carrot.
Cook until the onion is translucent, 3-4 minutes.
Add garlic, thyme, curry powder, bay leaf, and flour.
Cook 3 minutes.
Slowly stir in stock.
Simmer for 25 minutes.
Add apples, rice and lamb.
Simmer for 20 minutes more.
Stir in cream, salt and pepper.
Serve hot.
Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce.
Cut the feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper.
Using tongs mix the salad together and serve.
Place lamb in a dish just large enough to hold meat.
Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.
Drain, and cook as desired.
Beat the cream cheese, sour cream, honey and orange zest together in a small bowl with an electric mixer. Spread each slice of pound cake evenly with the mixture.
Core and slice the apple.
Assemble the sandwiches: lay the apple slices on 4 of the cake slices, dividing equally; top with 4 more of the cake slices followed by the strawberry slices, and cover with the remaining cake slices. Cut the sandwiches in half on the diagonal, then secure with a decorative pick.
Serve immediately, or cover with plastic wrap and refrigerate until ...
Grill chops until tender.
While chops are under the grill, prepare the sauce:
Melt butter in pan; add finely chopped onion, saute until tender.
Add lemon rind, lemon juice, sugar and mint, heat gently.
Spoon over hot chops.
Cheers, Doreen Doreen Randal, Wanganui, New Zealand.
Doreen Doreen Randal, Wanganui.
New Zealand.
For the artichokes: In a saucepan over a low flame, cook the onion in olive oil until translucent. Add the wine and reduce by 2/3. Add 4 cups of water, season with salt and pepper, and bring to a boil. Peel off the outer leaves of the artichokes. Peel the skin at the base. Cut off the top of the artichoke where the leaves start. Remove the choke. Add to the cooking liquid and simmer over medium flame until tender. Cool in the liquid.
For the squash: Preheat a grill to medium heat, or heat a grill pan on the stove. Cut the zucchini and ...
Mix juice and Grand Marnier together. Pour a little into 6 champagne flutes.
Fill glass with sparkling wine.
Enjoy!
In a large Dutch oven, heat oil.
Brown lamb and onion.
Stir in flour; mix well.
Gradually add broth.
Bring to a boil, stirring to remove browned bits from pan.
Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
Spoon into a greased 3-quart baking dish.
Cover with potatoes and dot with butter.
Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
Discard bay leaf.
Garnish with remaining parsley.
Put mint into a jug. Cover with boiling water and add sugar and vinegar. Add salt to taste.
Makes 1/2 cup.
arge enough to hold the lamb.
Stir in 4 tsps
o 450\u00b0F. Place the lamb shoulder in a greased baking
Heat oil and sugar in a large frying pan. Add shallots and saute for 2 mins, until golden. Season lamb then add to pan. Brown for 2-3 mins on 1 side. Turn lamb, add mushrooms and cook for 2 mins. Deglaze with wine and stock. Bring to a boil then add cornstarch slurry, tomatoes and herbs. Simmer for 3-4 mins, until thickened, stirring occasionally.
Garnish with bay leaves. Serve with new potatoes and green beans, if desired.