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    You are in: Home / Cookbooks / lamb
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    39 recipes in

    lamb

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    Modified from Brian Turner's "Ready Steady Cook" (bbc.co.uk Food site).

    Recipe #171972

    This recipe came from one of the first cookbooks I ever bought, "Casserole Cookbook". The price is still on the cover-$1.25- so you can only imagine how many years I have been cooking and enjoying these shanks.

    Recipe #21165

    Young tender Australian lamb at its best. Tasty little lamb cutlets to grill, broil or pan fry. Prep doesn't include marinating.

    Recipe #140274

    Found on the net. The long slow cooking results in a delicious gravy to go over rice.

    Recipe #138540

    Adapted from Delicious magazine. For Dave and I, we usually use 3 lamb racks with 4 cutlets on each and all the marinade and sauce (I don't halve it). Nice served with a sweet potato rosti or mash. Prep time includes 30 minutes marinating time.

    Recipe #136604

    6 Reviews |  By Jen T

    Simple tasty lamb chops or lamb steaks. Serve with mashed potatoes, roasted tomatoes and a green vegetable or salad for a complete meal. :)

    Recipe #136249

    I found this intriguing recipe in Australian chef Iain Hewitson's book 'Tales and Recipes from a Travelling Cook'. Having tracked down the best Irish stew in Ireland - that served at The Common's Restaurant in Dublin - he arranged for the chef to cook it for him, only to discover that the chef was a Frenchman! Huey reports that the chef was "a terrific cook" and that his Irish stew was "thankfully, absolutely delicious". I've not yet tried this recipe. I've posted it for the Zaar World Tour 2005.

    Recipe #135497

    Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

    Recipe #98510

    Here is another awesome Ina Garten / Barefoot Contessa Recipe. It is not in any of her cookbooks, so I wanted to share it here! Oh so easy and ohhh so delicious. I hope you enjoy it as much as we do.

    Recipe #113816

    These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. The result is a smooth, soft, melt-in-the-mouth pattie.

    Recipe #128898

    These are the best - stuffed using lamb mince. You can make it vegetarian by replacing lamb with equivalent breadcrumb and semidried tomato chopped mixture.

    Recipe #128041

    Known in Afghanistan as quabili pilau, this is a delicious and festive dish. A combination of several quabili recipes that I found online and made my own, my inspiration coming from an Afghani family in town that operates a food cart from which they sell the most delightful Afghani food. This is truly a perfect example of the best fusion of Asian and Arabic ingredients.

    Recipe #126307

    93 Reviews |  By Shaye

    I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb.

    Recipe #81048

    (Adapted from New Trim Lamb Shanks in Gabriel Gate's Guide to Everyday Cooking, Allen and Unwin, $35.) Recipe taken from The Age newspaper.

    Recipe #110033

    Pine nuts and allspice add middle eastern flair to good ol' shepherd's pie.

    Recipe #119774

    3 Reviews |  By *Marli*

    I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.

    Recipe #63853

    A classic Greek dish: lamb, eggplant, tomatoes, onion and garlic topped with a yoghurt and feta sauce and baked in the eggplant skins. Delicious served with a Greek salad, crusty rolls and a bottle of your favourite red wine. Adapted from a recipe on the “Australian Women’s Weekly” website.

    Recipe #117291

    In spring, lamb is one of my favorite foods. Mint always works well with lamb and this simple stuffing really brings out the flavour. The roast goes into the oven seam side up in order to encourage cruncy bits of stuffing to form along the seam as the lamb roast. The herb stuffing infuses the meat with flavour and helps keep it moist. Prep time does not reflect letting the currants marinate in the port overnight.

    Recipe #116097

    13 Reviews |  By chia

    my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous

    Recipe #52625

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