ogurt into a bowl.
For the lamb, mix all the ingredients
For the black bean salad, place
For the lamb, mix all ingredients, except lamb, in a large bowl. Add lamb; turn
For the sage crepe batter, heat
o bowl; cover.
For the lamb filling, heat oil in large
For the lamb kofta, process onion, ginger, garlic
For the stuffing:
In a
For the Beans:
Rinse, pick
FOR THE LAMB.
Trim off any fat.<
For the gravy:
In a
FOR THE LAMB CHOPS: Season chops with all
For the bread:
Crumble the
For the glaze: In a small bowl, mix all of the glaze ingredients together until combined.
For the lamb chops: Preheat a gas or charcoal grill to medium.
Brush each lamb chop on both sides with olive oil and season with salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn over and cook an additional 3 to 4 minutes for medium rare. During the last 2 minutes of cooking, brush the chops on both sides with the Molasses-Mustard Glaze.
combine marinade seasoning and marinate lamb for an hour or more.
arlic and rub over the lamb steaks, then squeeze the lemon
b>for basting Grease the BBQ grill, high heat,one burner, brown the lamb
e recipe I am posting, but you can cook the lamb how
nd black pepper.
For BBQ Sauce:
Add all
Combine sugar, peanut butter, sherry, garlic and lemon juice, mix to a sauce.
Lay chops in a bowl or dish. Cover with sauce, marinate in refrigerator for 24 hours, turning several times.
BBQ or grill the lamb chops. Save the sauce, warm and serve over lamb.
Serve with basmati or long-grain rice.
Dice up the garlic, green pepper, lamb, and onions.
Mix bbq sauce with diced lamb.
Heat oil in large skillet.
Assemble quesadilla by placing lamb on tortilla, add cheddar cheese, garlic, onions and pepper.
Top off with another tortilla and place in hot skillet.
Cook until cheese is melted and tortilla is golden brown on both sides.
Repeat until tortillas are used up.
Serve with sour cream.