1 (4-5 pound) leg of lamb, butterflied 4 ounces olive oil, divided 1 tablespoon parsley, minced 1 tablespoon thyme leaves, minced 1 tablespoon oregano, minced 1 tablespoon rosemary, 1 sprig rosemary 1 tablespoon garlic, minced 1 tablespoon kosher salt 2 teaspoons peppercorns, cracked 1 medium tomato, chopped 4 ounces white wine 12 ounces beef stock [...]
Also filed in
|
Tagged Easter
|
1 (6 to 7 pound) leg of lambGarlicFlourSalt and pepperRosemaryWaterDry white wineBunch of fresh mint5 tablespoons granulated sugarCider vinegar The Mint Sauce should be made in advance of baking the lamb. Read these instructions thoroughly before beginning. Remove all leaves and the tender tips of the stems from a bunch of fresh mint and chop [...]
Also filed in
|
Tagged Easter
|
1/2 cup spicy brown prepared mustard1/2 teaspoon garlic powder18 rib crown roast of lamb (about 5 pound)1 tablespoon soy sauce1 teaspoon ground thyme1/2 teaspoon ground gingerCherry tomatoes or olives (for garnish) Combine mustard, soy sauce, thyme, garlic and ginger. Rub meat (not bones) all over with mustard mixture and place in roasting pan. Refrigerate covered [...]
Also filed in
|
Tagged Easter
|
Wednesday, April 28, 2010
1 (5 pound) bone-in lamb leg14 cloves garlic 2 tablespoons dried oregano2 tablespoons rosemary 1/3 cup olive oil 1 cup red wine grated lemon zest 1 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or sturdy plastic bag large [...]
Also filed in
|
Tagged Easter
|
Wednesday, April 28, 2010
1 (4 pound) leg of lamb3 gloves garlic, slivered 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon dried rosemary 4-5 bacon slices Red Wine Gravy1 small onion, minced 1/2 cup red wine 1 cup beef stock 1 tablespoon cornstarch 1 teaspoon tomato pasteSalt and pepper Using a sharp knife, remove fell (thin membrane) [...]
Also filed in
|
Tagged Easter
|
1 (6 to 9 pound) leg of lambSalt and pepperDried oregano 1 large clove garlic, cut into slivers 1 pound fresh or frozen small white onions 1/4 cup butter 2 tablespoons chopped parsley or 1 tablespoon dried parsley 3/4 teaspoon dried basil 1 tablespoon lemon juice 1 1/2 to 2 pounds fresh asparagus or 2 [...]
Also filed in
|
Tagged Easter
|
1 (6 to 9 pound) leg of lamb, bone in or 1 (5 to 7 pound) boneless, rolled and tied 2 cloves garlic, cut into sliversVegetable oil 1 teaspoon rosemarySaltGround pepper 1 1/2 cups tangerine juice 1/2 cup Grand Marnier 1/2 cup apricot jam 2 tablespoons cornstarch 1/2 teaspoon dried mint 1/4 teaspoon ground ginger [...]
Also filed in
|
Tagged Easter
|
This is a recipe of The American Lamb Council. 1 can raspberries, drained, with syrup reserved1 tablespoon honey1 tablespoon grenadine syrup1/4 teaspoon ground ginger1 tablespoon cornstarch1/4 cup water1 rack of American lamb for two (1 to 1 1/2 pounds) Drain the raspberries and put the syrup in a saucepan. Chop enough raspberries to make 1/3 [...]
Also filed in
|
Tagged Easter
|
1 (6 to 6 1/2 pound) leg of lamb 1/2 cup minced fresh parsley 2 tablespoons minced fresh rosemary or 1/4 cup dried whole rosemary 1/4 cup vegetable oil, divided 4 cloves garlic, finely chopped 1/2 teaspoon ground cardamomSalt and pepper to taste 1 cup Chablis or other dry white wine Make several deep slits [...]
Also filed in
|
Tagged Easter
|
1 (6 to 8 pound) half baby lamb 1/2 cup olive oil 1 teaspoon rosemary 2 teaspoons saltPepper to taste 6 to 8 potatoes Battuto1/2 garlic clove 3 teaspoons dried rosemary 2 teaspoons chopped parsley 1 teaspoon salt pepper to taste 1 teaspoon olive oil Preheat oven to 400 degrees F. Mince Battuto ingredients. Add [...]
Also filed in
|
Tagged Easter
|