Anyone have a recipe for lamb?

Answer 1

Depends on what your having for side dish. But I'll try.

Cheap red wine place chops in cake pan cover with wine place in frig for 4 hours before cooking.

1/2 cup lemon juice not from concentrate
Pineapple juice 2 cups
Orange juice 2 cups
Sugar 1 cup
Mix in sauce pan over medium heat until it thickens.

Grind 1/2 large green pepper
Grind 1/2 white onion
1 tsp garlic minced
1 tsp salt
1tsp black pepper
1tsp basal fine powder
1/2 cup olive oil
Heat up oil in skillet, place spices in it and cook till onions are light brown.

Place foil on square cake pan enough to cover bottom, sides and have enough to form a tent over chops.
Place chops in pan cover with oil mixture lightly. Pour sauce over the meat and close tent.

Cook for 1.5 hours at 300 degrees at the center of oven.

Baby Green Peas, Lima beans cooked with smoked beacon, Baked potatoe.

Answer 2

GREEK STYLE BBQ BUTTERFLY LEG OF LAMB

Buy a good size leg of lamb (about 8 lbs.) have your butcher butterfly it off the bone. When you get it home open it up so you have a nice big piece of flat meat, skin (called the fell) side down. Using a sharp knife cut meat about two thirds of the way through in a checkerboard pattern making cuts about 1-1/2" apart. Rub scored meat with olive oil, juice of two lemons, lots of chopped garlic and fresh dill or if dill is not available use rosemary. Put meat in nonreactive dish, cover and refrigerate overnight. Make BBQ fire medium and grill meat scored side down first for about 7 minutes, turn over, scoring on meat will have shrunk a bit, crumble into openings a liberal amount of FETA cheese, continue cooking for about 7 more minutes or until meat is med. rare, (you want to serve it this way, believe me). If you are serving a crowd you may have to prepare two of these, it's that good! Serve with a nice red wine and an orzo dish and salad on the side.

Answer 3

ITALIAN HERB-ROASTED LAMB

1 cup KRAFT Zesty Italian Dressing
1/2 cup dry red wine
3 cloves garlic, minced
1 Tbsp. dried rosemary leaves
2 tsp. dried thyme leaves
1 tsp. salt 1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.)

Mix dressing, wine, garlic, herbs and seasonings. Pour over meat in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat mieat. Refrigerator several hours or overnight, turning occasionally.

Preheat oven to 350̊F. Place meat on rack in roasting pan.

Bake 50 min. to 1 hour or until instant read thermometer reaches 160̊F. Let stand 10 min. before slicing. Garnish with fresh rosemary, if desired.

Kitchen Tip: Look for lamb meat that is pinkish red and has a velvety texture. Dark red meat usually indicates the meat is older.

Answer 4

Southwestern
Make a paste of:
olive oil
lots of cilantro
minced onion
dash cumin
a little oregano
dash of lemon or lime juice
salt
pepper
(optional) minced pine nuts
(all ingredients to taste, but lots of cilantro)
coat lamb chops generously with the paste, seal individually in aluminum foil (or baker's clay) and bake.

Answer 5

Pan fry chops using basil leaves and dash of olive oil, throw in some chopped garlic, and add water (cover cook on low).

Just bake leg of lamb in covered pot with same as above and onion too, and lots of water, half way and make sure it doesn't run dry. Cook at 325-350. Some people will add mint or basil to this while it's cooking or afterwards service it with mint jelly. I like it just as is, not overcooked or it's tough but not red or pinkish either.

Answer 6

Is it lamb roast or leg of lamb? with a lamb roast you would cut little holes in it and put fresh rosemary and garlic it to the holes season it with salt and pepper and roast it on 350 for about 4 hour covered or for leg of lamb , pan fry it on both sides until browned,add sliced onions to pan and cover it , put it in the oven on 325 for 5 1/2 to 6 hours (add a little water to the bottom of the pan so it won't burn).Lamb chops, pan fry with salt and pepper. enjoy.............................................................

Answer 7

slice and fry 3 big onions add llamb and add bouillion, let fry for awhile then add some water, cover and let cook on medium flame check every once in awhile to add more water and stir. Quick easy and very tasty.

Answer 8

Yep, a nice clean paddock and plenty of room to roam and graze, sounds ideal.