a nonreactive container.
For the marinade: In a bowl, combine
Remove sinew from Lamb fillets and cut to size.
Combine marinade ingredients and add lamb. Marinade for 2 hours.
Drain lamb and score fat with diamond pattern.
Place on a cake rack inside a baking dish, this stops the racks from sitting in fat.
Warm the honey and lemon juice together.
Brush onto lamb fat and sprinkle with fennel seeds.
Bake at 350F for 30 to 40 minutes or as required, basting regularly with the remaining honey and lemon mixture.
Mix all the marinade ingredients together until well blended.
Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
Cover well and chill until ready to cook.
Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.
utter ingredients till smooth. Refrigerate for 30 min to firm slightly
eat to medium-low. Cook for 15 minutes.
Give the
eason lamb with salt and pepper, combine marinade seasoning and marinate lamb for an
Put the ingredients for the marinade except the ghee into
arlic and rub over the lamb steaks, then squeeze the lemon
ny excess fat from the lamb and place it in a
For the black bean salad, place
For the marinade, take a 1 1/2
th the remaining marinade ingredients.
Place the lamb in a
Prepare marinade in a small bowl by
For the marinade: Combine first 8 ingredients.
Cut lamb up into 1/2
To make marinade for lamb in a food processor chop
Add the onion and saute for 5 mins or until soft
o make a marinade.
Coat all the Lamb Chops or Ribs
Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.
Place the lamb in a non-aluminium container.
Combine all the ingredients for the marinade and rub over the meat.
Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
Bring the lamb to room temperature, if refrigerated.
Heat the oven.
Remove the lamb from the marinade and sprinkle with salt.
Cook the meat until rare, remove from the oven and allow a few minutes before carving.
Sprinkle with a little chopped mint before serving.