Please select a receipe: [ 557 Total ]
| Mongolian Barbecued Lamb Or Beef |
2 lb Boneless lamb or beef 2 Or 3 leeks or scallions 2 Or 3 leeks or scallions .... |
[ More ] 135 Reads |
| Mongolian Barbecue |
3 lb Boned Lamb Shoulder Chops OR 2 lb Boneless Beef, (Tenderest 2 lb Boneless Beef, (Tenderest .... |
[ More ] 144 Reads |
| Mom's Shepherd's Pie |
Lamb, leftover, cubed Onion, chopped Bell pepper, chopped 1 T Cornstarch, softened in 3/4 c Water, cold 3/4 c Water, cold .... |
[ More ] 129 Reads |
| Mom's Lamb |
Leg of lamb Garlic, slivered Lemon juice Salt Slice bottom of leg; make slits in lamb and insert as many slivers of garlic as possible, till bottom is as covered as can be. Cover with lemon juice and salt. Place lamb on rack in pan with a little water to steam. Cook at 325 degrees F.; don't baste or turn. (Use leftovers in Shepherd's Pie!) .... |
[ More ] 142 Reads |
| Minty Lamb Burgers |
1 lb Ground lamb 1 sm Onion, coarsely grated 1 sm Onion, coarsely grated .... |
[ More ] 146 Reads |
| Minted Lamb Patties |
12 ounces ground lamb 12 ounces ground lamb .... |
[ More ] 135 Reads |
| Mint Sauce |
3 lg Handfuls of mint leaves -(stems previously removed) 3 ts Granulated sugar -(stems previously removed) 3 ts Granulated sugar .... |
[ More ] 136 Reads |
| Minced Lamb Fondue |
1 1/4 lb Minced lean lamb 1 1/4 lb Minced lean lamb .... |
[ More ] 125 Reads |
| Milk-Fed Lamb with Garlic and Tarragon |
Text Only More from the Sydney Morning Herald. Simplicity itself, this French-derived recipe preserves all the tenderness of baby lamb and it gives it the intense flavour it tends to lack. The lamb can be cooked in an oven-proof, glass chicken-roaster or baked in foil (use at least two layers to ensure the parcel does not leak). Having a tablespoon or two of jellied stock always at hand is difficult for the home-cook, unless you remember always to treasure the cooking liquids after baking meats. Pour them into a small container and refrigerate -jelled stock separates out underneath a layer of fat which seals and preserves the stock. A leg of suckling lamb weighs about 1 kg. If you don't want to go to the expense of buying suckling lamb, buy the smallest lamb leg you can, probably around 1.5 kg. If you are baking the lamb in foil, start by browning the leg all over in a pan brushed with olive oil (not necessary if using a glass roaster). Cut 4 cloves of garlic into slivers, make slits all over the lamb with a sharp knife and tuck the garlic slivers inside. Dust the leg with salt and pepper, put it in the roaster or on foil, add a generous handful of fresh tarragon leaves or a tablespoon of dried, and 1 or 2 tablespoons jellied veal or chicken stock. Put the lid on the roaster or wrap the leg loosely in foil, sealing the seams securely to prevent juices escaping. Roast at 190C for between 35 minutes (suckling lamb wrapped in foil, still pink inside) and 1 hour (larger leg in roaster, well done). Rest for 10 minutes before carving. Serve with the juices spooned over the meat. Good with creamy mashed potato to absorb the juices. From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/6/92. Courtesy Mark Herron. Makes 4 to 6 servings. Posted by Stephen Ceideberg; October 30 1992. Makes 4 to 6 servings. Posted by Stephen Ceideberg; October 30 1992. .... |
[ More ] 130 Reads |
| Mikey's Meatloaf |
1 lb Ground pork 1/2 lb Ground lamb 1/2 lb Ground lamb .... |
[ More ] 132 Reads |