Rinse lamb breast under running water.
Cover lamb breast with cold water& 1 T
ntil combined.
Coat each lamb breasts in the olive oil
eat to medium-low. Cook for 15 minutes.
Give the
Cut lamb into five pieces.
Season with salt and pepper. Place in a hot skillet and let fatty sides get brown.
Mix chili sauce, red pepper, vinegar and water and pour over lamb.
Slice onion and add to mixture.
Cover; simmer 1 1/2 hours, then remove lid and cook on medium heat for 20 minutes or until barbecue sauce is almost absorbed.
Serves 4.
Place the lamb in an ovenproof dish, cutting
pread the stuffing over the lamb, and roll it up carefully
Cut a lengthwise pocket close to the ribs.
Combine ground lamb with rice or barley and season with onion, salt and pepper.
Sprinkle pocket with salt and pepper; stuff and sew or skewer edges together.
Season the outside.
Roast uncovered for an hour at 325F, cover and cook until tender .
Remove from oven and let the lamb rest for 10 minutes prior to carving.
Cut between the cutlets to separate and serve.
Cut pocket in end of lamb breast.
Combine remaining ingredients; mix lightly.
Place stuffing in pocket of lamb. Place in baking dish in cold oven.
Bake at 375\u00b0 for 2 hours and 30 minutes.
In a medium size skillet, saute onion and celery in butter. Add 1/2 teaspoon salt and remaining ingredients.
Spoon stuffing over first lamb breast which has been placed in a shallow baking dish and sprinkled with salt and pepper.
Cover with the second breast and sprinkle with salt and pepper.
Secure with skewers, if desired.
Bake at 325\u00b0 for about 2 hours or until tender.
Yields 4 servings.
Melt the fat in a heavy pot.
Add the breast and brown lightly on both sides.
Sprinkle with thyme and add water.
Add carrot, clove-studded onion, turnip, and pepper.
Lower heat, cover and simmer for 1 1/2 hours.
Remove as much fat as possible with a spoon and salt to taste.
Cut ribs into serving pieces.
Add the onion and saute for 5 mins or until soft
To make marinade for lamb in a food processor chop
horoughly.
Sew pieces together for large square or rectangle.
Make lamb sauce: Cook onion in oil
Cut lamb into bite size pieces, and
er medium-high heat. Add lamb riblets and saute until deep
over and refrigerate.
For pastry:
Disolve sugar
and 5 inches above rack for 4-5 seconds. If using
For lamb shanks:
Heat 2
To cook lamb: Rub lamb with a light coating of