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"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."

Ingredients: fresh ground pepper, fresh rosemary...

"This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as..."

Ingredients: Dijon mustard, garlic powder...

Ingredients: dried oregano, dried thyme...

"Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator."

Ingredients: fresh ground black pepper, dried rosemary...

"This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist."

Ingredients: fresh rosemary leaves, lamb cutlets...

Ingredients: fresh ground pepper, dried rosemary...

"A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!"

Ingredients: dry red wine, fresh rosemary...

"These meatballs have a very Middle Eastern flavor. To make these suitable for Passover, just substitute matzah meal for the bread crumbs."

Ingredients: lean ground lamb, cumin...

"The simplest of treatments often brings out the best of flavours. Do these in the fry pan or on a BBQ. We like our lamb chops cooked though rather than pink... and we often use more olive oil than stated because then the fat around the edge of the chops caramalises and gets lovely and crispy. Cooking time is approximate because it really depends on..."

Ingredients: pepper, fresh rosemary...

Ingredients: cinnamon, eggplants, eggs...

"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"

Ingredients: cumin, garlic, olive oil...

Ingredients: dry red wine, garlic powder...

"I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get."

Ingredients: ground cumin, ground cardamom...

"In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue."

Ingredients: cinnamon, ground cumin...