small bowl.
Place lamb in a large roasting pan
en to 400\u00b0F. Wipe lamb with paper towel; rub with
Make deep cuts in the lamb to the bone at 1
1. For the lamb: Adjust oven rack to lower
For the Beans:
Rinse, pick
For the black bean salad, place
350F degrees.
Sprinkle lamb with salt and black
Combine herbs, pepper, garlic, and olive oil in small bowl.
Squeeze juice from lemons into another small bowl.
Cut lemon shells into quarters and place in roasting pan.
Trim excess fat from lamb roast and place on top of lemon shells; make shallow, 3/4-inch-long slashes all over lamb.
Pour lemon juice over lamb.
Spread herb mixture over lamb and press firmly.
Sprinkle generously with sea salt.
Roast lamb at 400 for approximately 2-3 hours or until done as desired.
For the stuffing:
In a
ogurt into a bowl.
For the lamb, mix all the ingredients
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 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.
Directions for Roast:
In a large saucepan,