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7 recipes in

Lamb

Cookbook by

Bonnie G #2

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We've just begun experimenting with lamb and found we really enjoy it. This are recipes I've tried and have been a hit or ones that are in line to be tried.

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Rosemary Lamb Skewers

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1 Reviews | By RemyGage

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A really nice way to serve lamb at your next barbeque.

Recipe #366436

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Spicy Lamb Marinade

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4 Reviews | By JoyfulCook

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A tasty dish, which teases the taste buds and has everyone crying out for more.

Recipe #176184

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Lamb Tagine

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5 Reviews | By Fairy Nuff

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A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time.

Recipe #140886

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Lamb Baked in Packages

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2 Reviews | By BLUE ROSE

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A recipe my neighbor made my DH. You could always use the grill with this recipe.

Recipe #179211

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Braised Lamb Shanks With Fresh Rosemary

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14 Reviews | By Leslie in Texas

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A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!

Recipe #50879

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Minted BBQ'D Lamb Chops

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6 Reviews | By Karin...

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You'll want to have these again and again and again. They are REALLY beautiful - and so tender and succulent. Very easy and quick to prepare too - and can be prepared a day ahead!

Recipe #21402

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Lamb for Learners! Redcurrant and Honey Glazed Lamb (Crock Pot)

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26 Reviews | By French Tart

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This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!