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By PanNan on August 13, 2012
"The source is The New Zealand Beef & Lamb Marketing Bureau web site. I've modified the recipe slightly. Since it was first reviewed I noticed that salt, pepper and pepper flakes were missing in the ingredient list, so they have been added. This recipe is better the next day - if you can, make it ahead through step 5, refrigerate and bake..."
Prep Time: 10 mins
Total Time: 1 hrs 20 mins
By Chef floWer on November 14, 2011
"We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn. This dish is simple yet quick could be used as a side dish or plate filler."
Ingredients: corn on the cob, margarine...
Prep Time: 1 mins
Total Time: 11 mins
By bluemoon downunder on July 25, 2009
"Adapted from a recipe I found in the August/September 2008 issue of 'dish'. To make this recipe vegetarian, simply use vegetable stock in place of chicken stock. If you don't have a recipe for vegetable stock and would like to make some which basically uses all your vegetable peelings, you might like to try my Vegetable Stock #135453."
Prep Time: 10 mins
Total Time: 25 mins
By TOOLBELT DIVA on November 27, 2008
"Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic..."
Prep Time: 20 mins
Total Time: 1 hrs 47 mins