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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

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

    Recipe #140274

    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

    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

    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

    (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

    5 Reviews |  By Honni

    This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.

    Recipe #108810

    These make a perfect weeknight meal- fast, flavorful, and easy. For a little less spiciness and a bit sweetwe flavor, substitute seedless raspberry jelly for the jelepeno jelly.

    Recipe #101356

    86 Reviews |  By mabers

    This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!

    Recipe #100761

    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

    This recipe is a signature dish at Vij's Indian restaurant in Vancouver BC. It is one of the best restaurants I have ever eaten at.

    Recipe #90127

    (Ground Meat Stir-Fried in Herbs and Spices, Nepali style)

    Recipe #87980

    This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.

    Recipe #86666

    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

    I love these meatballs, great with steamed rice, a green salad and warm pita bread. Makes you want to throw plates on the floor, drink ouzo and dance!!!!

    Recipe #77751

    I found this recipe for shanks on the net, and added a few things to it to please us. I'm able to cook shanks now there is just the two of us. Shanks are expensive here-too expensive for a family!

    Recipe #77451

    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

    This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.

    Recipe #23495

    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

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