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.
arlic and rub over the lamb steaks, then squeeze the lemon
Remove the lamb from the bone, trimming off
e recipe I am posting, but you can cook the lamb how
utter ingredients till smooth. Refrigerate for 30 min to firm slightly
See separate recipe for Marta Sgubin's Mashed Potatoes --<
nd tomato paste, and heat for 2-3 minutes until an
small bowl. Combine the lamb with the remaining paste in