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


    "If you throw a lamb chop in the oven, what's to keep it from getting done?"

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

    Recipe #140274

    When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal.

    Recipe #91675

    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

    I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.

    Recipe #100444

    3 Reviews |  By Rita~

    I use Cortas Pomegranate juice which is very thick like molasses but no sugar is added in the cooking of it. It's just concentrated Pomegranate juice. I purchased it in a Greek store but also seen it on line. It gives the lamb a slightly sweet tangy taste.

    Recipe #88688

    Preparation time is marinating time.

    Recipe #101846

    3 Reviews |  By Bergy

    I love lamb chops and thought I would try something different from the usual Mint - For my taste this was simply delicious. If you haven't tried lamb "pink" do try it, once you have you will never go back to overcooked lamb!. Score the fat on the outside edges of the chops before frying.

    Recipe #54947

    Posted by request of TragicHitori and my boyfriend...who has been screaming for my Gran's Shephard's Pie. Hope you enjoy it as much as we do!

    Recipe #129154

    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

    6 Reviews |  By Marie

    Made this for dinner last night and it was awesome! I used shoulder lamb chops, but any cut will do. Came out very tender and moist on the barbecue grill. This same recipe can also be used to marinate chicken or pork. It is delicious!

    Recipe #92120

    Recipe appealed to me when first I did see, LOVE blueberries!!! How about thee? Won't be disappointed, different, TRUE! HOPE you will try it too!

    Recipe #107879

    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

    I have to say my dad was the only member that could make a fantastic meal. No matter how late it was, at least 4 kids would show up looking to be fed. The easiest and most elegant thing he ever did was leg of lamb. I've given this to my ex-mother-in-law and many of her friends!

    Recipe #109184

    This is easy to make just marinate the leg of lamb and then roast. I have to say that this is better if made on a rotisserie and cooked over low heat on the barbecue. This must be marinated for 24 hours in the spice mixture. If you are a lover of Indian food, then this is a recipe you will love.

    Recipe #143179

    This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.

    Recipe #21138

    4 Reviews |  By chia

    This Moroccan spice blend is wonderful on lamb or chicken, from Gourmet magazine. You can triple this recipe and keep it in a jar with your other spices.

    Recipe #87818

    Ginger and lemon adds a distinctive flavour to lamb. This recipe can be transferred to any cut of lamb, or pork roast. A supermarket handout from the butcher shop featuring New Zealand Spring Lamb

    Recipe #60968

    1 Reviews |  By ellie_

    Delicious and easy way to cook lamb. When I made lamb this way I was a bit skeptical but the lamb was the best I've ever made. Recipe adapted from The New High Altitude Cookbook

    Recipe #60948

    A traditional greek roast for a Sunday dinner.

    Recipe #59940

    This is an easy lamb recipe. Works on the stovetop in a pot on med-low, too.

    Recipe #146422

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