Olga Said:special chopped lamb recipes?
We Answered:I'm a little late answering- but I would have marinated the lamb in the baja marinade, drained and sprinkled with the seasoning and had the skillett super hot before pan grilling the lamb pieces, and served with white buttered rice, drained black beans with some cumin and lime, hot corn tortillas, salsa, and sour cream.
Tracey Said:Does anyone have any recipes for stew using lamb?
We Answered:Cawl ( serves 4)
450g lamb scrag or best end neck
15ml flour seasoned
10 baby carrots pealed
1 onion, cut into large wedges
2 leeks, cut into large wedges
6 small new potatoes, scrubbed
6 baby turnips, peeled
50g pearl barley
sprigs of fresh thyme
1.1 litres stock
50g frozen peas
Coat lamb in seasoned flour. Heat oil in a large pan with lid and cook until browned.
Add vegetables, pearl barley, thyme, seasoning and stock, cover with lid and cook for about 3 hours until meat is tender and falling from bone. ( gas mark 4-5, 180c, 350f)
Five to ten minutes before end of cooking time add frozen peas to pan.
Heap into bowls and serve with crusty bread.
Ricardo Said:Dose any1 have any good Lamb Pie Recipes please?
We Answered:try allrecipes.com
Gerald Said:Lamb Recipes?
We Answered:If it is a large piece would suggest you roast it, have a feed, and curry the remains. Here is a recipe you could us, or adapt.
2 1/2 lb. lean lamb shoulder
1/4 c. butter
2/3 c. chopped onion
3 tbsp. ginger
1/8 tsp. sugar
1/8 tsp. black pepper
2 tsp. salt
3 tbsp. curry
1/4 tsp. mint
2 c. milk
1/2 c. fresh coconut milk
1/2 c. lime juice
1/2 c. heavy cream
1. Cut lamb up.
2. Melt butter in skillet, add onion and saute. Remove and add rest of butter and brown lamb. Return onion to pan and add ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover and simmer over low heat for 1 hour.
3. Add coconut milk. Cover and cook 5 minutes. Gradually stir in lime juice and cream, cook 10 to 15 minutes.
Suzanne Said:Smoked Leg of lamb recipes anyone?
We Answered:6 lb Leg of lamb, bone-in
2 Garlic clove; slivered
2 tb Vermouth, dry
2 tb Olive oil
1 Bay leaf; crumbled
1/2 ts Rosemary, dried; crumbled
8 lb Charcoal briquets
2 1/2 c Hickory chips; soaked for
-1 hour & drained
5 qt ;Water
Trim excess fat from lamb. Cut 1/2-inch incisions 2 inches apart over
surface of lamb; insert slivers of garlic into incisions. Rub lamb with
salt and pepper. Combine vermouth, olive oil, bay leaf, thyme and rosemary
in small bowl; work this mixture into lamb. (Lamb can be refrigerated at
this point, tightly wrapped in plastic, up to 24 hours. Bring to room
temperature before smoking.)
Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained
hickory chips. Add 5 quarts water to water pan.
Place lamb on upper rack of smoker; smoke until instant-reading thermo-
meter inserted into thickest part of meat away from bone registers 150F or
medium or 160F for well done, 4 to 6 hours. Serve hot or at room