Recipezaar: Lamb/Sheep recipesThe newest Recipezaar recipesin:Lamb/SheepGigot De Sept Heures (French Seven Hour Roast Lamb)- May 30, 2008 I love Anthony Bourdains attitude towards life and food so was over the moon when my husband bought me his "Les Halles Cookbook". This recipe is FANTASTIC! I never cook roast lamb in any other way since finding this. I do follow his ingredients but just cook it in a normal roasting pan with a well fitting lid, (although sometimes I only cook it for 5 or 6 hours, its still meltingly tender by then) then make a gravy from the strained cooking juices. If I'm using half a lamb a...http://www.recipezaar.com/306392 Israeli Kabobs- May 30, 2008 These have a very middle-eastern flavor. They taste just like something you could order at most IsraeliMizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy. -- posted by Queen Butter-Beanhttp://www.recipezaar.com/306351 Stovetop Moussaka- May 30, 2008 Moussaka is such a yummy dish but it can be a tad of a chore to put together sometimes. This is a quick version that can be made on the stovetop and be on the table in no time. I originally found this recipe in BBC Good Food Magazine. -- posted by Sarah_Jaynehttp://www.recipezaar.com/306147 Agnello Con Carciofi (Lamb With Artichokes)- May 30, 2008 This recipe comes from the kitchen of the Hotel Sitea in Turin, Piemonte, Italia. Dates from the 1960's and is from a clipping in my grandmother's recipe box. -- posted by Celticevergreenhttp://www.recipezaar.com/306111 Sesame Chili and Parsley Crusted Lamb Fillets- May 29, 2008 This is another really quick recipe to make with the end resulting in a lovely tender lamb fillet. I cooked this in a frying pan but this could also be cooked on the BBQ. I do not like my lamb overcooked and like it pink in the centre. I cook mine about 5-8 Min's a side depending on the thickness. I then cover it and let it stand for a further 5 Min's, this additional standing time cooks the lamb just the way I like, but cook as you prefer. I served mine with French Tart's Recipe208297 which...http://www.recipezaar.com/305999 Broiled Keftas- May 29, 2008 From North African Cooking by Hilaire Walden. It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used, however, if you do not mind crumblier, slightly drier Keftas. -- posted by Engrossedhttp://www.recipezaar.com/305983 Spinach Salad With Lamb and Basil- May 29, 2008 This is a make ahead dish. Note the prep time is for the marinating lamb then cooling. Sometimes I will buy the red peppers in a jar and also use grape tomatoes. I got this recipe from Gourmet Magazine. -- posted by Samantha in Uthttp://www.recipezaar.com/305920 Moroccan-Spiced Lamb Burgers With Beet Salsa- May 29, 2008 We love lamb and the flavors are so wonderful. I have made this for company and even my 3 yr old likes them. I subscribe to Bon Appetite magazine and got the recipe from there. -- posted by Samantha in Uthttp://www.recipezaar.com/305837 Grilled Lamb Chops With Mint Chutney- May 29, 2008 From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter..http://www.recipezaar.com/305630 Lamb Tagine With Prunes- May 28, 2008 Egyptian from a site called Gourmed taste the Med. Haven't tried it but it does look good, so I will try it soon. -- posted by Kim in North York Canadahttp://www.recipezaar.com/305510 |