Please select a receipe: [ 557 Total ]
| Roast Leg Of Lamb with Rhubarb Mint Chutney |
1 Leg of Spring Lamb 1 tb Vegetable oil 1 tb Vegetable oil .... |
[ More ] 146 Reads |
| Roast Leg Of Lamb with Pomegranate |
1 Semi-boneless Leg of Lamb 1 Semi-boneless Leg of Lamb .... |
[ More ] 144 Reads |
| Roast Lamb with Potatoes (Arni Psito Me Patates) |
1 Leg of young spring lamb 3 Garlic cloves 3 Garlic cloves .... |
[ More ] 142 Reads |
| Roast Lamb with Potato, Onion and Pepper Gratin |
6 Garlic cloves 2 lb Baking potatoes, peeled 2 lb Baking potatoes, peeled .... |
[ More ] 152 Reads |
| Roast Lamb a La Mum |
1 Leg of lamb 2 Lemons 2 Lemons .... |
[ More ] 170 Reads |
| Roast Herbed Lamb |
1 ea Lamb, leg of; fat removed Garlic cloves; cut in -slivers Olive oil; to taste --------------------------DRIED HERBS DE PROVENCE-------------------------- ----------------------------------TO TASTE---------------------------------- Thyme, dried Rosemary, dried Chevril, dried Parsley, dried Bay leaf, dried Basil, dried Oregano, dried This recipe comes from Jean Charest's mother-in-law, Lisette Dionne. "It must be Canadian lamb with lots of garlic, cooked rare, along with potato casserole layered with Emmental cheese from the St.-Benoit-du-Lac monastery in my region." Jean Charest is one of the front runners of the Conservative leadership candidates, one of whom will be our next prime minister. Inset garlic slivers into lamb. Rub with oil, then herb mixture. cover with foil and refrigerate 2-3 hours to allow flavours to penetrate the meat. Roast in a preheated 400F oven 30-45 minutes depending on weight. Serve with Gratin Dauphinois and Tomato Provencale: (Tomatoes halved, sprinkled with the same herbs but minus rosemary and bay leaf. Bake in 400F oven 10 minutes or till tender. SOURCE: The Toronto Sun posted by Anne MacLellan Garlic cloves; cut in -slivers Olive oil; to taste --------------------------DRIED HERBS DE PROVENCE-------------------------- ----------------------------------TO TASTE---------------------------------- Thyme, dried Rosemary, dried Chevril, dried Parsley, dried Bay leaf, dried Basil, dried Oregano, dried This recipe comes from Jean Charest's mother-in-law, Lisette Dionne. "It must be Canadian lamb with lots of garlic, cooked rare, along with potato casserole layered with Emmental cheese from the St.-Benoit-du-Lac monastery in my region." Jean Charest is one of the front runners of the Conservative leadership candidates, one of whom will be our next prime minister. Inset garlic slivers into lamb. Rub with oil, then herb mixture. cover with foil and refrigerate 2-3 hours to allow flavours to penetrate the meat. Roast in a preheated 400F oven 30-45 minutes depending on weight. Serve with Gratin Dauphinois and Tomato Provencale: (Tomatoes halved, sprinkled with the same herbs but minus rosemary and bay leaf. Bake in 400F oven 10 minutes or till tender. SOURCE: The Toronto Sun posted by Anne MacLellan .... |
[ More ] 169 Reads |
| Risotto with Lamb Casserole |
2 1/2 lb Leg of lamb or lamb shoulder Trimmed, bones and cut into 1-in cubes Trimmed, bones and cut into 1-in cubes .... |
[ More ] 168 Reads |
| Risotto with Lamb and Fennel |
2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil .... |
[ More ] 165 Reads |
| Rigatoni with a Sauce Of Lamb and Pine Nuts |
1 Whole onion -- chopped 1 Whole onion -- chopped .... |
[ More ] 146 Reads |
| Richard Matthew's Burgoo |
3 quarts water or stock 3 quarts water or stock .... |
[ More ] 166 Reads |