1. Saute onion in butter or margarine in a medium-size skillet for 3 minutes; remove from heat; stir in carrot, potato, eggplant and garlic, tossing to coat well; cover. Cook 5 minutes, or until wilted but still crisp.
2. Combine ground lamb, eggs, tomatoes, ..
1. Saute onion in 1 tablespoon of the vegetable oil until soft in a large frying pan.
2. Combine lamb with salt, pepper, mint, bread crumbs, tomato juice, and onion mixture in a large bowl; mix lightly until well-blended. Shape into 8 patties about 3/4 inch ..
This is simply the easiest and most flavorful way to enjoy lamb. This cut of lamb is also the most affordable, which makes it a great choice for entertaining. Moist, fragrant and falling off the bone, this recipe should be a regular in your fall/winter dinner ..
1. Mix together the lemon juice, oregano and salt and pepper, and brush over both sides of the lamb steaks or chops. Leave to marinate for at least 4 hours or overnight.
2. Preheat the oven to 160°C/325°F/Gas 3. Drain the lamb, reserving the marinade, and ..
Place the lamb on a rack in a roasting pan, skin side up.
With your hands rub the leg of lamb with the garlic mixture.
Spoon some of the lemon juice-oil mixture over the lamb.
Sprinkle the onions around the lamb and pour 1/2 cup of water over the onions.
Cook ..
1. Cut slit into side of each lamb chop to form pocket. Rub chops all over with cut sides of garlic. Cut second slit next to bone in each chop and insert garlic half.
2. In sealable plastic food-storage bag, combine lamb chops and lemon juice. Seal and ..
1. Preheat the oven to 200°C/400°F/ Gas 6. Lightly oil a 22 cm / 8 1/2 in round spring form tin.
2. Fry the mince and onion without fat in a non-stick pan until golden. Add the garlic, tomatoes, mint, nutmeg and seasoning. Bring to the boil, stirring. ..
Trim excess fat from lamb and cut into 2-inch cubes.
Place in a glass or earthenware bowl.
Combine ingredients for Marinade and add to meat, mix well and refrigerate, covered, for 8 hours, turning meat occasionally.
When ready to grill lift lamb out of ..
1. Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin and parsley and season with salt and pepper.
2. Shape the mixture with your hands into little fat sausages, about 5 cm / 2 in long and roll them in flour. Heat about 60 ml / 4 tbsp ..
Make the pelte, or jelly, for this dish a day ahead, as chilling and skimming is the best way.
Put the lamb (or kid) shanks and the veal bone in a pot and add about 1 litre (2 pt) cold water to cover.
Bring to the boil, uncovered (to keep the broth from ..
Rub all surfaces of lamb with one of the garlic cloves, peeled and halved.
Then cut both cloves into slivers.
Slit outside of lamb at intervals and insert sliced garlic into slits.
Mix the mustard, salt, pepper, thyme, rosemary, lemon juice, and soy ..
Make several incisions in the lamb and insert the garlic slivers in them.
Rub the meat with the salt and pepper and lay the rosemary sprigs over the fat.
Put the meat on a rack in a roasting tin and cover with the butter.
Roast in a very hot oven ..
Drain plums, reserving 1/4 cup syrup.
Pit and sieve plums.
Combine 1/4 CUP syrup, plums, lemon juice, soy sauce, Worcestershire sauce, garlic, and basil.
Marinate lamb in plum mixture several hours.
Place meat on skewers; season with salt and dash ..
In a lightly oiled frying pan, brown meat over moderate heat.
Combine onion powder, chervil, tarragon, salt, garlic powder, and parsley.
Add to meat.
Add enough lemon juice to enhance the flavor.
This is important.
Taste and adjust seasonings.
It may need ..
Have meatman bone leg of lamb and slit lengthwise so you can spread it flat on grill like a thick steak.
Combine lemon juice, oil, onion, parsley, salt, thyme, basil, and tarragon.
Place lamb in large plastic bag set in deep bowl.
Pour lemon juice mixture ..
Put the lamb in a polythene bag.
Mix together the lemon juice, oil and rosemary and add to the bag.
Tie the bag closed, then leave to marinate for at least 4 hours, or overnight, turning occasionally.
To make the sauce, melt the butter in a saucepan.
Add the ..
Saute meat, onion and garlic until meat is brown.
Drain well.
Add tomatoes, oregano, salt, pepper.
Simmer 10 minutes.
Brush eggplant slices with olive oil and broil for 5 minutes on each side.
Make layers of eggplant and meat sauce in a greased casserole.
Top ..
With sharp knife make 8 or 9 slits in the meat.
Insert a piece of garlic in each slit.
Prick meat at about 1 1/2-inch intervals.
Place meat in large plastic bag or in a shallow baking dish.
Combine remaining ingredients; pour over meat.
Close plastic bag if ..
Thinly slice the aubergines (eggplants), sprinkle with salt and leave for 15 minutes. Pour off the bitter juices, rinse and drain.
Meanwhile, place the butter in a dish, cook for 1 minute. Stir in the onions and aubergines (eggplants) when they are ready and ..
Cut the loose flap, or chine, of bones from the lamb and cut the meat into strips.
Put the butter and 1 tablespoon of the oil in a roasting tin.
Add the meat, strips of meat and the apple.
Roast on a rack in a fairly hot oven (190°C/375°F or Gas Mark 5) for ..
