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    You are in: Home / Cookbooks / Lamb
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    57 recipes in


    lushious lushious lamb!!
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    This recipe always surprises us with how easy it is to make and how flavorful it is! Play around with the spices and make it as spicy as you like.

    Recipe #82174

    3 Reviews |  By Bergy

    Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too

    Recipe #45805

    We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.

    Recipe #6583

    5 Reviews |  By keen5

    One word...delicious! I got this recipe from a 1973 Betty Crocker cookbook. I hope you enjoy this as much as I do.

    Recipe #59753

    1 Reviews |  By Derf

    This in response to a request, I have not tried it but it sounds wonderful, if you try it please let me know how it is. (From "The Wine and Food of Europe - Marc & Kim Millon). Called Ghivetch. Finally got around to trying this yesterday, served to company and everyone loved it! wish I had tried it sooner, served with a tomato salad and chunks of French bread to sop up the delicious juices. The topping is quite different (for us anyway) kinda like a frittata--very good.)

    Recipe #13028

    This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.

    Recipe #110939

    1 Reviews |  By Derf

    With Rosemary, garlic and honey balsamic glaze. Tender and juicy! (Marinating time not included in timing)

    Recipe #125710

    Just by changing the finishing herb, you can make this a middle eastern or European dish... I read this in a paper somewhere in the 'quick dining' section...well its not THAT quick, but the scrumptious rich lamb in the sauce combined with the sweet tart peaches make for a memorable combination.

    Recipe #85183

    2 Reviews |  By Bergy

    Delicious either roasted or barbecued. Check internal temperature. You want it to be pink (160°F). Remember that it continues to cook a bit after you remove it from the cooking source Don't be shy with the garlic. Try serving a bit of Horseradish on the side as well as mint jelly. In the pictures I cooked a very small leg just large enough for 2 people.It was excellent

    Recipe #21249

    2 Reviews |  By ellie_

    B.B.Q. Lamb Riblets is a great way to cook lamb riblets. I made minor changes to the original recipe printed on

    Recipe #40138

    Recipe #82904

    Lamb and lemon, another of my 2 favourite foods/flavours

    Recipe #23091

    3 Reviews |  By Belbo

    Great for summer

    Recipe #85215

    Absolutely wonderful lamb chops. I think they're especially nice served with Turkish Pilaf with Tomato. Cook time includes 1 hour marinating time. Recipe from Rozanne Gold, a favorite cookbook author.

    Recipe #78831

    3 Reviews |  By Bergy

    Wonderful roasted leg of lamb. Either you drool over it or you despise it. You can also BBQ this recipe. Very tender results from this recipe

    Recipe #20916

    3 Reviews |  By Bergy

    This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent.

    Recipe #9858

    3 Reviews |  By Bergy

    Fragrant roast of lamb. easy preparation and very tasty.

    Recipe #21807

    This is a great way to roast a leg of lamb. You may also use a butterflied leg and rub the rosemary blend inside and out - you do not need to score the lamb if you rub the mixture inside. I found this recipe on the net. It is good.

    Recipe #60809

    I find the sesame crumbs work well on chicken or pork strips too, and serve any of these with a plum sauce. Prep time includes refrigeration of the chops.

    Recipe #23726

    Now there are just 2 of us, I'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.

    Recipe #77446

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