o 300 degrees.
Cut Lamb chops into 1/2 or
lameproof casserole and add the lamb pieces and cardamom pods. Quickly
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
salt and pepper Lamb to taste.
Rub Lamb gently to coat
Rinse rack of lamb under cold water and pat
n all sides of the lamb leg. Refrigerate & marinade overnight.
Grind the lamb, fat from the lamb kidney (do not add the
ight pink med well. When lamb is done take it out
nd dice the legs of lamb into apple size chunks.
ave time you can marinade Lamb with Mixture of yogurt,garlic
live oil.
Stab the lamb all over with a sharp
ut red wine in the lamb Zip-lock bag and the
in a large skillet brown lamb in hot oil. Drain off
ip-lock freezer bag, add lamb chops, squeeze out all the
Place annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined.
Then add vinegar and oil, and mix well.
Cut little x's in the fat of lamb racks. Then smear all over with the spice mix and refrigerate for at least 2 hours.
When ready, preheat oven to the highest degree.
Sprinkle the lamb with flour and cook in the oven for 10-12 mins (for medium-rare).
Serve with a simple green salad or beans on the side.
he salt has dissolved. Add lamb, toss until coated, and marinate
ceramic dish.
Add lamb to marinade and turn to
owl mix together the ground lamb and sausage meat and add
Pan sear the rack of lamb fat side down first untill