How to prepare lamb?!


Question:

How to prepare lamb?

need easy, tasty great recepies

thanks


Answers:
Use the point of a knife to make slits, in the lamb and insert slivers of garlic. Rub with oil and roast in a 180C oven for 20 minutes per lb.

Lamb Stew Casserole
INGREDIENTS
1 1/2 pounds shoulder lamb chops
4 onions, peeled and thinly sliced
2 teaspoons dried parsley
6 carrots, sliced
1/2 teaspoon pepper
1/2 teaspoon salt
6 small potatoes, peeled and sliced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Trim excess fat from the lamb chops and place them into a greased 2 quart casserole dish. Cover the lamb with a layer of sliced onion, then sprinkle with 1/3 of the parsley, salt and pepper. Cover the onions with the sliced carrots, then sprinkle with another 1/3 of the parsley, salt and pepper. Cover the carrot layer with a layer of potatoes, and sprinkle with remaining parsley, salt and pepper. Add enough cold water to fill the dish halfway.
Bake, covered, for 30 minutes in the preheated oven, then remove the cover and continue to bake for an additional 30 minutes.


Braised Lamb Shank with Vegetables
INGREDIENTS
7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds carrots, peeled and diced
1 1/2 pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted
DIRECTIONS
Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.

Leg of Lamb
INGREDIENTS
1 (3 pound) leg of lamb
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
DIRECTIONS
Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350 degrees F. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

Herbed Marinated Lamb Chops
INGREDIENTS
1/4 cup dry red wine
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons minced fresh mint
1 teaspoon minced fresh basil
1/2 teaspoon pepper
1 garlic clove, minced
4 (1 inch thick) bone in lamb loin chops
DIRECTIONS
In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F).


I especially like the lamb stew casserole. This recipe is my husbands favorite is this braised lamb shank with vegetables

rub with a mixture of rosemary, lemon juice, lemon zest, garlic, kosher salt, fresh black pepper and little olive oil.

let set with rub for 1-2 hours

grill it on the bbq.

it's great!

I like the easy yet delicious lamb with white wine.
Marinade your lamb with a white wine you would enjoy to drink, you can add pepper, rosemary and green onions sliced. Let sit for 4 hours to 1 day, no more then a day. Grill in pan or on BBQ, cook about 6-7 minutes each side for a lamb chop. - Medium to high heat, don't burn. Use olive oil in a pan, or on grill before cooking. I also like to serve with a sauce over it, a friuty sauce is awesome! Apricot, or peach.




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