Cube the neck fillet and place on the base
Brown lamb neck in olive oil.
add stock.
add tomatoes.
add garlic.
add chilli powder.
Bring to boil.
Simmer on stove top with lid on for 2-3 hours.
Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
Cook pasta
Serve sauce over pasta.
suck meat off bones.
Wipe sauce off chin.
large bowl. Add the lamb; mix well. Marinate for at
o 300\u00b0F Cut the lamb into 2in cubes.
Fry
eat.
Preheat broiler. Season lamb and brush with honey. Broil
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, process mint, garlic, pine nuts, cheese and 1/4 cup oil until combined. Set aside.
Heat remaining oil in a medium frying pan. Working in batches, cook lamb, stirring, until browned all over. Remove from pan.
Add mint pesto and cream to pan and stir to combine. Add lamb and pasta. Stir until heated through.
Heat 2 tbsp vegetable oil in a frying pan. Cook onion for 8 mins, until soft and golden. Drain on paper towels.
Add remaining oil and brown lamb for 6 mins, turning occasionally. Add spices and rice, stirring to coat. Add onion, raisins and apricots. Add stock and bring to a boil. Reduce heat and simmer, covered, for 18-20 mins, until stock is absorbed and rice is fluffy. Remove bay leaf and fold in parsley.
rying pan on high. Cook lamb 2-3 minutes each side
ry the onions, bacon and lamb chops for about 1/2
Trim lamb shoulder steak from bones and
edium heat; cook and stir lamb neck bones in hot butter until
nto a plate. Season the lamb with salt and black pepper
Add the trimmed and cubed lamb, and fry until browned all
Brown the lamb necks in a bit of oil.
Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list.
Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables.
Add the lamb necks, and pour the rest of the sauce over top.
Cover and cook on low 8 hours.
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.
Place lamb in a shallow dish. Combine
o smoke, add half the lamb; lightly brown on all sides
Cut lamb backstraps into 2cm / 1\" strips.
Place lamb and all marindade ingredients into a bowl and mix well using your hands.
Cover and refrigerate for one hour.
Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.
arlic and rub over the lamb steaks, then squeeze the lemon
Brown each lamb chop on both sides. Remove