Free Recipes Archive
A sophisticated taste and an long-time favorite that can be cooked indoors or out. 1 (12-ounce) jar mint jelly, divided use 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon ground black pepper 1 pound boneless leg of lamb, cut into cubes Read More …
1 pound red potatoes 1 eggplant, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 6 green onions, chopped 2 garlic cloves, crushed 1 bay leaf 3 tablespoons olive oil 2 tablespoons lemon juice Read More …
4 (6-ounce) lamb chops 2 tablespoons olive oil 1/2 teaspoon salt, divided use 1/4 teaspoon ground black pepper, divided use 1 (8-ounce) container plain yogurt 1 lemon, juiced 1 tablespoon chopped fresh mint 1/4 teaspoon paprika Preheat broiler. Brush lamb Read More …
Give your lamb chops a Greek flair with a fragrant garlic and mint marinade. 3/4 cup olive oil 3/4 cup red wine vinegar 1/4 cup chopped fresh mint 3 cloves garlic, crushed 4 (6 to 8 ounces each) lamb chops Read More …
2 pounds lamb 1/4 cup soy sauce 1 tablespoon honey 2 tablespoons white distilled vinegar 2 tablespoons sherry 2 garlic cloves, crushed 1 teaspoon beef bouillon granules 1 1/2 cups beef broth Cut lamb into thin strips, about 1/8-inch thick. Read More …
1 pound ground lamb 4 cups water 2 1/2 cups beef broth 1 (8-ounce) can tomato sauce 1/4 teaspoon garlic powder 1 1/2 teaspoons Italian seasoning 8 ounces cheese tortellini 1 (16-ounce) package frozen mixed vegetables 1 (15-ounce) can kidney Read More …
1/2 pound lamb, sliced 1 tablespoon vegetable oil 1/3 cup water 1 tablespoon soy sauce 1 1/2 teaspoons cornstarch 1 teaspoon grated ginger root 1 teaspoon chicken bouillon granules 1 1/2 cups napa cabbage, chopped (or substitute green cabbage) 1/2 Read More …
2 pounds lamb 1/4 cup soy sauce 1 tablespoon honey 2 tablespoons white wine vinegar 2 tablespoons sherry 2 garlic cloves, crushed 1/4 teaspoon ground ginger 1 1/2 cups beef broth 10 bamboo skewers Cut lamb into thin strips 1/2 Read More …
Try lamb as a more complex-flavored alternative to ground beef in this quick one-dish meal. 1 pound ground lamb 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 1/2 cups instant rice 1 (14.5-ounce) can stewed tomatoes 1 Read More …
3 pounds lamb shanks, sliced 2 garlic cloves 2 ounces feta cheese 2 lemons 1 teaspoon dried thyme 1 teaspoon dried mint leaves 1 teaspoon dried oregano leaves 1 tablespoon salt 1/2 teaspoon pepper 1 package parchment paper Pat dry Read More …
1 (6-pound) leg of lamb 3 cloves garlic, peeled and thinly sliced 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon crushed dried oregano Cut slits in the lamb, insert garlic slices and rub with Read More …
1 pound lamb, cubed 1 tablespoon sliced ginger root 1 onion, sliced 12 cups water 1/2 teaspoon salt 1 teaspoon granulated sugar 1/2 cup sherry 1/2 cup sliced mushroom 4 green onions, chopped 1/2 pound fine egg noodles 1/2 pound Read More …
2 pounds lamb chops 1 (16-ounce) can apricots in syrup 2 teaspoons instant coffee powder 2 tablespoons chopped flat-leaf parsley 1/8 teaspoon pepper In a large skillet over medium heat brown lamb chops; remove and keep warm in the oven. Read More …
2 pounds lamb, cubed 4 tablespoons lemon juice 3 garlic cloves, crushed 1/2 teaspoon cayenne pepper 1 tablespoon vegetable oil 1/4 teaspoon salt 1/8 teaspoon granulate sugar In a medium bowl combine together cubed lamb, lemon juice, crushed garlic cloves, Read More …
Marinated with brown mustard and red wine, these succulent chops will melt in your mouth. Serve alongside a salad and a loaf of bread. 4 lamb chops 3 tablespoons brown mustard 1 teaspoon salt 1/4 teaspoon ground black pepper 1 Read More …
2 cups prepared barbecue sauce Approximately 6 pounds leg of lamb, boned and butterflied 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon salt In a non-metal pan, spread prepared barbecue sauce over boned, butterflied lamb, Season with garlic powder, Read More …
2 1/2 pounds lamb chops 2 garlic cloves 1 tablespoon olive oil 2 teaspoons ground marjoram 1/4 teaspoon pepper Trim fat from meat. Rub lamb chops with cut garlic cloves. Brush with olive oil and sprinkle with marjoram and pepper. Read More …
3 tablespoon Extra virgin olive oil 3 lb Boneless lamb shoulder; cut into 1-1/2 inch pieces Coarsely ground black pepper to taste 1 lg Onion; cut into 1/4 inch dice 1 tablespoon Garlic; minced 1 cn (28 oz) peeled Italian Read More …
Yield: 10 servings 1 c Romano beans, dry 1-1/2 lb Lamb, boneless shoulder 2 tablespoon Vegetable oil 4 Leeks 4 Garlic cloves 2 Tomatoes 4 c Chicken broth 1 tablespoon Marjoram, fresh, fine chopped Salt Pepper 1 sm Cauliflower 2 Read More …
1 kg Lamb (meat from the shoulder) 11 oz red onions 7 oz string beans 2 turnips (ca. 1 lb) 11 oz carrots 3 cloves garlic, minced 1 tablespoon tomato paste butter 1/2 teaspoon freshly ground white pepper 1 bay Read More …
1 each Boneless leg of lamb 2 each Medium onions, chopped 2 tablespoon Flour 1 teaspoon Salt 1/4 teaspoon Rosemary 1 lb Potatoes, cut into pieces 2 each Small rutabagas, cubed 1 each Jar of boiled onions 3 tablespoon Oil Read More …
Source: Chef Thierry Roboullet – La Madeleine, Reston, VA 1 (3 pound) boneless lamb (shoulder or lamb leg cut in medium cubes) 2 tablespoons extra virgin olive oil 4 large tomatoes, chopped 1 bouquet garni (parsley, thyme and bay leaf) Read More …
Neck of lamb chopped into chunks Onions, leeks, carrots, leeks, potatoes and leeks! One hard conference pear, whole Salt and pepper to taste Caul is a rich meat soup/stew meal-in-one enjoyed by Welshmen – so the inclusion of leeks; the Read More …
2 Lamb shanks, 2 carrots (diced into small cubes), 2 zucchini (diced into small cubes), 1 onion (diced), 4 cloves of crushed garlic, 1 packet chicken noodle soup, cracked black pepper (to taste) 2 beef stock cubes, 1 bay leaf. Read More …
1.5 KG LEG OF LAMB SALT AND PEPPER 4 GARLIC CLOVES SLICED LENGTHWAYS INTO SLIVERS 100GRM FATTY BACON (SALO) DICED INTO CUBES 10 MEDIUM-SIZED POTATOES PEELED AND QUARTERED (OR DICED) 3 MEDIUM-SIZED COOKING APPLES PEELED AND DICED PRESERVED LINGONBERRIES. (SUBSTITUTE Read More …
1/4 cup ghee (clarified butter) or oil 3 5 ounces boneless stewing lamb, cut into 3/4-inch cubes 1 onion, chopped 2 cups water 1 small cinnamon stick 1 noomi (dried lime), pierced twice with a skewer, or thinly peeled rind Read More …
3 tablespoons red wine vinegar 2 teaspoons prepared brown mustard 4 tablespoons olive oil 1 teaspoon thyme 1/4 teaspoon salt 1/8 teaspoon pepper 3 pounds lettuce, shredded 1 pound cooked lamb, sliced 1/4 cup freshly grated Parmesan cheese In a Read More …
Lamb is the meat from young sheep that are less than one year old. Spring used to be the season for fresh lamb, however today lamb is available throughout the year. Today the label “Spring lamb” only means that it Read More …
Servings: 100 Portions (3 Pans) Portions: 8 Ounces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 75 lb lamb, riblets, thawed 2-1/2 quart (5 lb 5 oz) tomato paste 1-1/2 quart water 3 cups soy Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 375 degrees F. Griddle 100 5 ounce steaks (31 lb 4 oz) lamb, steaks boneless, frozen Grill steaks 5 minutes on each side on greased griddle. Serve immediately. Do not overcook. Post Read More …
Servings: 100 Portions (3 Pans) Portions: 8 Ounces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 75 lb lamb, riblets, thawed 9 tablespoon (6 oz) salt 1/4 cup pepper, black Cut riblets into 2 rib Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Slices (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 39 lb lamb, boneless, roast, partially thawed 8 cloves garlic, dry (optional) 1-1/2 tablespoon pepper, black 1/2 cup Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Slices (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 39 lb lamb, boneless, roast, partially thawed 8 cloves garlic, dry (optional) 2 tablespoon pepper, black 6 tablespoon Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Steak Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Grill; 350 degrees F. Oven 100 5 ounce steaks (32 lb) lamb, steaks boneless, frozen, tempered 1-1/2 cup (12 oz) Read More …
4 Green Peppers 1 small onion, chopped 1 tablespoon (15ml) oil or fat 1/4 cup (50ml) water 2 fresh tomatoes, diced pinch of basil 1 cup (250ml) cooked lamb 1/2 cup (125ml) cooked rice 1/2 cup (125ml) water 1 teaspoon Read More …
By Saw Han Hun Serves 4 Nut Crust 30ml milk 30g chopped, roasted,macadamia 30g chopped dried fig 20g roasted chopped pistachio 10g chopped fresh thyme 10g chopped garlic 250g brioche dough 4 x 120g lamb Mirin Sauce 50ml red wine Read More …
10 ml vegetable oil 2 tsp 500 g trimmed boneless lamb, cubed 1 lb 375 ml onion, chopped 1 1/2 cup 2 garlic cloves, minced 5 ml peeled ginger, minced 1 tsp 15 ml curry powder 1 tbsp 500 ml Read More …
3 lb boneless lamb 3 large onions 3 large carrots 4 tablespoon oil 1/4 pint red wine salt and pepper 1 tablespoon finely chopped parsley 1 sprig of thyme 1 sprig of marjoram 2 cloves garlic, crushed 2 0zs bacon Read More …
Yield: 6 servings 4 Garlic cloves, minced 1 teaspoon Salt 2 sl Firm white bread, crusts off soaked in hot water and squeezed dry 1 c Hazelnuts, toasted and skinned 1/3 c Fresh lemon juice 1/3 c Olive oil 1/2 Read More …