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    You are in: Home / Cookbooks / Lamb
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    Another _Cook's Illustrated_ masterpiece. Bone-in leg of lamb is hard to master: the thin bits at the end are overcooked by the time the meaty end is done, and it's hard to carve. Boneless, tied leg of lamb doesn't have enough crust-to-meat ratio, and there are always pockets of fat and sinew in the middle. Butterflied leg of lamb, however, makes for an easy prep.

    Recipe #495053

    1 Reviews |  By Bergy

    The ginger is delicious with lamb. Serve with Asian noodles and a green salad (time does not include marinating time)

    Recipe #45987

    An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!

    Recipe #176595

    A simple lamb stew. Use an inexpensive cut, like neck, or shoulder-on-the-bone. Adapted from a recipe at FrugalFeeding.

    Recipe #486010

    A rich brunch dish. Use a good, rustic country bread with a nice crunchy crust. Adapted from a recipe by Sydney Oland at Serious Eats.

    Recipe #452726

    This stew can, surprisingly, be made in just over an hour if you're efficient. Adapted from a recipe by Nick Kindlesperger at Serious Eats.

    Recipe #452433

    Adapted from a Jeffrey Steingarten (_The Man Who Ate Everything_) article about affordable eating. There isn't a lot of meat for the number of servings, but it's plenty, especially with the protein from the lentils and the carbs from the rice. Posted on the Seattle Post-Intelligencer blog by Rebekah Denn at

    Recipe #452168

    This delicious appetizer from Elizabeth David is topped with sweetly spiced lamb and tomatoes. Its roots are Lebanese and Armenian. It makes a fairly large pizza, enough for 8-10 as an appetizer or 4-5 as a main dish. Adapted from Caroline Russock's post at Serious Eats.

    Recipe #451101

    This rich curry needs plenty of rice to soak up the delicious sauce! Adapted from a recipe by Madhur Jaffrey, as posted at Serious Eats.

    Recipe #450248

    Adapted from a recipe at Serious Eats.

    Recipe #449985

    Adapted from a recipe by Madhur Jaffrey. Not too spicy nor too rich, this is warming home-y Indian food. Serve with basmati rice and sauteed spinach.

    Recipe #449884

    Cobbled together from several related recipes on here.

    Recipe #447646

    Adapted from a recipe in Faith Durand's _Not Your Mother's Casseroles_ by Rebekah Denn at Al Dente.

    Recipe #445192

    Taken from a recipe by Joshua Bousel at Serious Eats.

    Recipe #441100

    Adapted from a recipe by Ina Garten in _How Easy Is That?_ as published by Caroline Russock at Serious Eats.

    Recipe #440715

    You could use pine nuts instead of almonds, if you prefer. Adapted from a recipe in _Moro_ by Samuel Clark, as published by Nick Kindlesperger at Serious Eats.

    Recipe #439800

    Adapted from a recipe by Blake Royer at Serious Eats (his original inspiration was the _Chez Panisse Vegetables_ cookbook). He notes that you can substitute almost any herbs that you happen to have on hand.

    Recipe #425220

    From a recipe at A Year of Slow Cooking. Goes well with mashed potatoes and broccoli.

    Recipe #418740

    Adapted from Ina Garten. A Greek version of lasagne, this dish combines ground meat (beef and lamb) and pasta with a white sauce, tomatoes and spices. Adjust the amount of cinnamon based on the strength of your supply.

    Recipe #418126

    Adapted from Donna Hay's _The New Cook_, as reprinted by Tracy Schneider at the Al Dente Blog.

    Recipe #417329

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