Place 1/2 of the lamb cubes, one head of roasted
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.
n all sides of the lamb leg. Refrigerate & marinade overnight.
(I would buy beef sliced for bulgogi). Rub the beef with
boil and then simmer for 2 hours, skimming and replacing
ver medium-high heat. Coat lamb with flour and cook in
Coat lamb in 2 teaspoons olive oil
eat to medium-low. Cook for 15 minutes.
Give the