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Recent Food Blog | Lamb/Mutton Posts

Curried Lamb

by Gillian Markson

19 Jun 2006 07:12 PM

Curried Lamb A classic dish that never fails to please, serve with white rice.

Cumin Roast Lamb

by Gillian Markson

19 Jun 2006 07:11 PM

Cumin Roast Lamb The cumin is definitely the magic ingredient in this roast which is paired nicely with the two types of potatoes.

Roast Leg of Lamb with Peppercorn Crust

by Gillian Markson

19 Jun 2006 01:07 PM

Roast Leg of Lamb with Peppercorn Crust A classic preparation for leg of lamb. Prep time does not include marinate time.

Savory Crusted Lamb

by Gillian Markson

19 Jun 2006 12:55 PM

Savory Crusted Lamb A winner for a small dinner party. Serve with a mixed green and blue cheese salad.

Skewered Middle Eastern Lamb

by Gillian Markson

19 Jun 2006 12:38 PM

Skewered Middle Eastern Lamb A treat for lamb lovers well worth the 2 hours marinating time. INGREDIENTS: 2 lbs lamb, cubed 4 tbs lemon juice 3 cloves garlic,crushed 1/2 tsp cayenne pepper 1 tbs vegetable oil 1/4 tsp salt 1/8 tsp sugar DIRECTIONS: 1.

Traditional Leg of Lamb

by Gillian Markson

19 Jun 2006 11:39 AM

Traditional Leg of Lamb A traditional recipe for a leg of lamb.

Butterflied Lamb with Fresh Rosemary

by Gillian Markson

18 Jun 2006 07:51 PM

Butterflied Lamb with Fresh Rosemary Impress your friends and family with this wonderful match of lamb and rosemary. Meat will be tender and flavorful, with a wonderfully caramelized exterior. Marinate in refrigerator for 4 hours.

Breaded Rosemary Lamb Chops

by Gillian Markson

18 Jun 2006 07:18 PM

Breaded Rosemary Lamb Chops Lamb chops enhanced by the aroma of rosemary and a fruity glaze.

Braised Lamb Shanks and White Beans

by Gillian Markson

18 Jun 2006 04:12 PM

Braised Lamb Shanks and White Beans Brasing makes lamb shanks meltingly tender and rich in flavor.

Pineapple Glazed Lamb Kabobs

by Gillian Markson

18 Jun 2006 12:15 PM

Pineapple Glazed Lamb Kabobs Lamb is an oft overlooked meat. However it's really tasty and a nice change-up from beef. This recipe is a good introduction to this meat.



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