How To make Lamb Sans Mint
1 Leg of lamb,
-butterflied and -trimmed 6 T Rosemary
Black pepper Green onions 4 c Burgundy wine
2 c Olive oil
1/2 c Lemon juice
6 Garlic cloves, sliced
1 T Oregano
1 T Thyme
1 c Onion, minced
Carefully trimming the fat from a butterflied leg of lamb, and and finish the cut, as needed, so that the lamb lies flat in a butterfly shape. A large butterflied leg of lamb should be no more than about 2 or 3 inches thick. Take a liberal amount of rosemary, crush it and rub it into the lamb. When crushing it, don't turn it into dust, just break it. Sprinkle some black pepper on the cut side of the meat. Combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme and onion) into a marinade. Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrigerator, covered, for 4 to 24 hours. Turn at intervals to marinate evenly. Grill over mesquite and charcoal on a grill with a tight-fitting lid, such as a Weber. Cook on one side for 25 minutes, occasionally spooning some leftover marinade onto the uncooked side, then turn and cook about 20 more minutes. cooking. Make a small cut in the thickest part of the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve. Remember that the lamb will continue to cook after you take it off the grill. Serve the lamb cut-side down (pretty side up). Garnish with uncooked green onions. NOTES: * Grilled butterflied leg of lamb -- I devised this recipe after being unable to find an appropriate recipe in the library. It is always well received, and it looks impressive far out of proportion to its difficulty. Because it is simple and difficult to screw up, it is perfect as the centerpiece for a meal with a large group or with complex side dishes. Serve with a hearty rice pilaf and a vegetable. Yield: Serves 4-6. * Your butcher can butterfly a leg of lamb for you. Tell him you will be cooking it flat, and not rolling it back up into a roast. Ask him to be careful. : Difficulty: easy if you have a good butcher. : Time: 20 minutes preparation, overnight marinating, 45 minutes roasting. : Precision: approximate measurement OK. : Steven McGeady : Intel Corporation, Hillsboro, Oregon, USA : mcg@omepd.intel.com : Copyright (C) 1986 USENET Community Trust
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Entertaining Made Easy Menu #2: Greek Lamb Chops & More
Learn how easy it is to host an elegant dinner party featuring perfectly seasoned and grilled Lamb chops, Zucchini Meatballs and Mediterranean Rice Pilaf. For dessert, these Greek Custard Phyllo Rolls are guaranteed to impress your guests. All of the delicious flavors of the Aegean in one easy menu. Follow the gameplan in the book for stress-free entertaining! Enjoy :)
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Beer-Braised Lamb Shanks - Food Wishes - Spring Lamb
Learn how to make Beer-Braised Lamb Shanks! Spring is here, and traditionally this is the time of year to feature lamb. Having said that, I love lamb all year around, but for the purposes of this video, let's pretend. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Beer-Braised Lamb Shanks recipe!
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Delicious And Simple Lamb And Mint Burgers. TheScottReaProject
How To Make Lamb And Mint Burgers. Homemade Lamb burgers, made with Freshly ground Lamb, fresh mint, fresh parsley, red onion and cumin.No additives, no preservatives, no fuss, just great ,fresh, natural ingredients.
Makes a stunning burger, thats better than beef.Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Leg of Lamb Roast with Pomegranate, Garlic & Mint - #easter #passover
#lambroast #glutenfree #easterrecipe #passoverrecipe
CC - turn on subtitles in your language to see translation. Let me know if your language is not available and I will add it
Leg of lamb roast. Whether you are celebrating Easter or Passover you will love serving this gorgeous leg of lamb. This recipe works well for 4-6 pound boneless leg. The recipe is easy and pomegranate juice gives this lamb a sweet and tangy flavor. I have been making this lamb recipe for years and hope you will enjoy it too.
Ingredients:
4-6 pound leg of lamb
2 teaspoons of coarse salt
2 teaspoons of pepper
Marinade:
2 tablespoons of chopped fresh rosemary
1 tablespoon of chopped fresh mint
1 large clove of minced garlic
¼ cup of olive oil
½ cup of pomegranate juice
Method:
Pat dry the meat. Rub it with salt and pepper and set aside.
Mix all marinade ingredients.
In the bag that the lamb came in from the store, place the lamb, and pour in the marinade. Close tightly and refrigerate for 4-6 hours. Preheat the oven to 450F/232C. Place the lamb on a roasting pan fat side up and pour remainder of the marinade over it. Place the pan in the oven and immediately lower the baking temperature to 350F/175F. For Medium donness bake it until an instant-read thermometer inserted into the thickest part of meat without touching bone (if there is a bone) will register 145F/63C.
Take it out, cover it and let it rest for at least 15 minutes. Enjoy!
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Middle Eastern Lamb - Lamb Stew - Arabic Lamb Stew - Slow cooked Lamb - Best Lamb Stew Recipes
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Middle Eastern Lamb Shank Stew - Arab style Stew - Slow Cooked Lamb -
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Perfect Slow Cooked Lamb Shanks
WHERE'S THE LAMB SAUCE?!! These lamb shanks are up there with the best recipes around and to be honest this recipe is easily one of the most flavoursome on this channel, SO FAR! Learn how to make these delicious slow-cooked lamb shanks that require no special equipment, just simple everyday techniques. This lamb shank recipe is easy to follow and it requires everyday ingredients with no fuss. Please enjoy.
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Serves - 2, 4, or 6 (depending on how much you can resist not serving)
Ingredients -
2 Tbsp (40ml) - Olive Oil
1 - Brown (Yellow) Onion, Roughly Chopped
2 - Carrots, Roughly Chopped
1 - Celery Rib, Roughly Chopped
3 - Kestrel Potatoes, Roughly Chopped
4 - Garlic Cloves, Peeled & Crushed
2 Tbsp (60g) - Concentrated Tomato Paste
500ml (2 Cups) - Cheap Red Wine
1 Litre (4 Cups) - Chicken Stock
2 Tbsp (19g) - Whole Cumin Seeds
1 1/2 Tbsp (14g) - Whole Fennel Seeds
2 - Bay Leaves (Fresh or Dried)
2 - Sprigs of Rosemary (Fresh or Dried)
1 1/2 Tbsp (2g) - Dried Oregano
7g (0.25oz) - Fresh Thyme, Roughly Chopped
Seasoning To Taste
Side Dish -
200g (7oz) - Snake Beans or Green Beans
2 Tbsp (40ml) - Hot Water
1 Tbsp (14g) - Clarified Butter
Seasoning To Taste
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