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    You are in: Home / Cookbooks / Avalon: Lamb
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    7 recipes in

    Avalon: Lamb

    Lamb is a real Aussie favourite. We always have lamb chops in the freezer and they make such an easy meal when you don't really feel like cooking much. I use my 'Marinade for Steak' recipe, fry them up, keep them warm, then toss in any left over marinade and a good slosh of cream and boil until reduced to sauce consistency. Served with a salad or some steamed vegetables this is an easy meal no-one will complain about.

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    Instead of the traditional mint sauce, lamb chops are served here with a creamy hollandaise sauce flavored with fresh mint. The sauce is not difficult to make, as long as it is cooked over gentle heat. Enjoy!

    Recipe #47062

    4 Reviews |  By Latchy

    Tasty easy to do recipe and it has sage leaves. Am trying out recipes with sage as I am growing it now..

    Recipe #105309

    We've been using this marinade for 25 years and never tire of it. The taste is wonderful and, if left overnight, the marinade helps to tenderize the steaks. (If tenderness is a big issue, add a couple of tablespoons of vinegar to the recipe below). Prep time does not include time for marinading.

    Recipe #83478

    This is our favourite recipe for lamb shanks. Good enough for guests and just glorious on a cold, winter's night served with rice, cous cous or creamy mashed potatoes.

    Recipe #88342

    Easy lamb chops Italian style. This recipe is layered. First you will have a layer of potatoes and onions. Next you will have 3 layers of tomatoes and crumbs and 2 layers of chops. I use a deep casserole dish.

    Recipe #91952

    7 Reviews |  By Dee514

    Posted in reply to a request. Prep time includes the 2 hour marinating time. Note: The word "sauce" in this recipe refers to a very thick basting sauce/paste, and not a liquid "gravy" type sauce.

    Recipe #94237

    6 Reviews |  By Latchy

    This is one of my favourite lamb dishes. It can be frozen. Used to be a cheap one until the chefs realised lamb shanks are the best part of the lamb.

    Recipe #71943


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