Does anyone have a LAMB recipe ? I don't like mint!!!?

Answer 1

Here is a simple but tasty recipe for leg of lamb that I grew up on. Take one leg of lamb and rinse the outside with cold water and pat dry. Rub in a mixture of salt and pepper and stab the lamb all over with the end of a sharp knife. Take fresh garlic cloves, peel, and slice into slivers and insert each of the slivers into each of the stab cuts. Smear the entire leg evenly with Guldens brown mustard (use only Guldens Brown) and place in a roasting pan and cover with aluminum foil and roast for the required time until the meat thermometer says the inside is still slightly pink. People who have hated lamb before trying this recipe were absolutely converted into being a lamb fanatic after trying this.

Answer 2

I dont like lamb, especially with mint. Here is how I found I could eat it
Marinate the lamb in something spicy, like A1 steak sauce with tabasco and garlic. Or marinate in beer with salsa and garlic. Make sure to use a lot of cracked pepper. After marinating a couple of hours, bake at 350 till done. The hot sauces hide the flavor of the lamb, which is what I was shooting for.

Answer 3

Lamb Vindaloo

Answer 4

Broiled Lamb with Cilantro-Papaya Salsa:

Plain couscous pairs well with these succulent Indian-spiced lamb chops topped with a zesty but sweet fruit salsa.

2 teaspoons garam masala
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
12 (3-ounce) lamb loin chops, trimmed
1 cup diced peeled papaya (about 1 medium)
1/2 cup prechopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1 teaspoon chopped jalapeño pepper

Preheat broiler.

Combine garam masala, 1/4 teaspoon salt, and black pepper. Rub both sides of lamb chops with garam masala mixture. Arrange lamb in a single layer on a broiler pan; broil 4 minutes on each side or until desired degree of doneness. Remove from heat; sprinkle lamb with remaining 1/4 teaspoon salt.

While lamb cooks, combine papaya and remaining ingredients; stir well. Serve with lamb.

Yield: 6 servings (serving size: 2 lamb chops and 1/4 cup salsa)

Answer 5

Lamb with Raspberry Sauce
2 cups fresh or frozen unsweetened raspberries
3/4 cup finely chopped seeded peeled cucumber
1/2 cup finely chopped peeled tart apple
2 tablespoons white grape juice
1 to 2 tablespoons sugar
4 garlic cloves, minced
3 tablespoons olive oil
8 lamb loin chops (6 to 7 ounces each and 1 to 1-1/2 inches thick)
Place raspberries in a blender or food processor; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender.
Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with raspberry sauce. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=22770

Various Lamb Recipes Here...
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=lamb

Answer 6

Braised Lamb Shanks WIith Avocado Relish

6 lamb foreshanks (see Food for Thought)
Coarse salt
Freshly ground black pepper
3 tablespoons plus 1/2 cup olive oil
1 large Spanish onion, roughly chopped
5 sprigs thyme
1 bay leaf
1 tablespoon black peppercorns
1 whole head garlic, cut in half
2 cups red wine
1 cup dry white wine
1/3 cup white vinegar
1 teaspoon sugar
2 cups Chicken Stock

Preheat the oven to 325 degrees F.
Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Set aside.
Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8-10 minutes.
Add the thyme, bay leaf, peppercorns, and garlic, and cook another 2-3 minutes.
Add the red and white wine, vinegar, and sugar, raise the heat to high, and bring to a boil.
Lower the heat to medium and chicken stock. Leave over medium heat while you brown the shanks.
In a sauté pan over medium-high heat, brown the shanks well in the remaining 1/2 cup oil on both sides, about I minute for each of 3 sides. Use tongs to flip them over.
Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook for another 3 hours, turning the shanks over every half hour until the meat is very soft
Remove the shanks from the braising liquid.
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Avocado relish Recipe
1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper
In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition for your braised lamb shanks.

Answer 7

This is really simple. Get a boneless leg of lamb, or cut the meat off of the bone. Slice it into steaks or pieces. Coat with salt and pepper. Grill on hot grill until medium.
Enjoy!!

Answer 8

mix ginger, nutmeg and sea salt Rub the meat with it, and cook in the oven at 350 . When the meat is done put the pan on top burner on low, mix 2 tablespoons of flour, and with the back of a spoon rub the flour into the dripping from the lamb. add salt a little amount of ginger add water a little at a time, using the back of the spoon to mix it and you have gravy.

Answer 9

look up 'belia' it's a mexican recipe. leg of lamb is simmered in a mole sauce for hours. one of my fav dishes. everybody makes it different so you'll probably find a range of recipes.
i may have spelled it wrong. i've never seen it written.
i included a link to allrecipes.com; they have an extensive list for lamb. maybe you could find something in there.
p.s. i'm with you on the mint thing. blechh!

Answer 10

2 matinees and a piece of ewe