Recipezaar: Preparation,Barbecue,Lamb/Sheep recipes

Apricot Lamb Kebabs

Mon, 10 Jul 2006 13:46:54 -0400

A recipe from 'Fatty's Big BBQ Book'. I suspect Gail Stanton who compiled the recipes may have had more input that Paul (Fatty) Vaugtin - an Australian rugby player. Preparation time does not include 4 hours to marinate. -- posted by Peter J

Grilled Leg of Lamb With Hot Red Pepper Relish

Mon, 17 Jul 2006 22:30:15 -0400

We love this dish. Everything can be made ahead and it cooks rather quickly. The lamb needs to marinate overnight, and the relish can be made 1 month in advance. This sauce is so good, we're planning to use it on all kinds of meats and seafood. The recipe makes about 3 cups of sauce. Time does not include marinating time. -- posted by lazyme

Indian-Spiced Chicken or Lamb Patties With Yogurt Sauce

Thu, 20 Jul 2006 20:31:00 -0400

Rent a Bollywood flick to go with these nice and spicy burgers made with either ground chicken or lamb, slapped into a pita! Serve them up with a potato salad tossed with chickpeas and scallions and dressed with cumin, garlic, lemon juice and extra-virgin olive oil. Times are estimates. Thanks to Rachael Ray for this adapted recipe. -- posted by Sandi (From CA)

Grilled Lamb Riblets

Mon, 24 Jul 2006 22:15:30 -0400

I love lamb riblets and this is a great way to cook them on the grill--I think it will work for lamb chops too just changing the cooking times. The original recipe called for lemons, but when I made this I was out of lemons so used lime for rubbing on the lamb itself. Recipe source: Bon Appetit (August 1990) -- posted by ellie_

Summer Couscous

Mon, 24 Jul 2006 22:41:28 -0400

This is a delicious, one-bowl dinner...perfect for summer. Prep time does not include the 1 to 24-hour marination time for the lamb. -- posted by Hey Jude

Lamb Kabob Marinade

Tue, 01 Aug 2006 14:07:56 -0400

Nice to marinate cubed lamb chunks. Make kabobs with cherry tomatoes, small onions, mushrooms and peppers. From The Kosher Gourmet, Maywood, NJ submitted by Frieda Rosenberg. -- posted by Oolala

Shish Kabob

Fri, 25 Aug 2006 21:24:41 -0400

These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when orange juice, lemon juice, rosemary, and garlic are added. From SparkPeople.com Calories: 248.5 Fat: 8.9 g Carbohydrates: 15.7 g Protein: 27.1 g -- posted by BurtonFanatic

Mustard-Glazed Butterflied Leg of Lamb

Wed, 06 Sep 2006 15:49:37 -0400

Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003. -- posted by WhoKnew?

Mint Marinated Racks of Lamb

Thu, 05 Oct 2006 16:00:57 -0400

A nice way to marinate lamb for the grill. Cooking time does not include marinating time. From BBQ Recipes - Best Recipes Cookbook. -- posted by lazyme

Lamb Chops Bhoona

Tue, 07 Nov 2006 16:11:36 -0500

I got this recipe from a cookbook Wonderful Ways to Cook Curries I paid 50c for the book in a thrift shop and dont plan to keep the poor old thing. I havent made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons. -- posted by JustJanS

Herb Grilled Rack of Lamb

Tue, 14 Nov 2006 17:24:32 -0500

Quick and easy yet elegant grilled main dish. Herb measurements are approximate, and any of the savory , or mint family of herbs may be used. If you use fresh herbs, you can't go wrong. The only sin is to not use enough. If fresh herbs aren't available, you may substitute dried herbs, but reduce the quantities to 2-3 tsp. each. Frenched Lamb racks are available in vac packs most everywhere. If not, ask your butcher to french them for you. -- posted by Smoky Okie

Barbecued Lamb, Sonoma Style

Tue, 28 Nov 2006 17:00:59 -0500

Found this while looking through old clippings in a cookbook I'd put together years ago -- It's from the Los Angeles Times, submitted by Sebastiani Vineyards. Posting for safe-keeping, will add comments once I've tried it. Time does not include overnight marinating. -- posted by SDB

Madras-Style Meatball Kabobs

Wed, 03 Jan 2007 12:54:23 -0500

Use Madras curry -- posted by ratherbeswimmin'

Lamb Chops for the BBQ or Grill

Sun, 07 Jan 2007 22:52:34 -0500

A tasty marinade for lamb chops. Great for the BBQ or grill. Prep time doesn't include time to marinate the chops. -- posted by Jewelies

Aussie Lamb Sandwich / Souvlaki

Mon, 22 Jan 2007 20:43:33 -0500

Not a bad quick meal and feel free to substitute tomatoes for capsicum, and pretty much any other salad veggies you want. Maybe a few olives instead of the capers and the list goes on. -- posted by Peter J

Minted Lamb Kebabs

Sun, 28 Jan 2007 16:30:54 -0500

Don't forget to soak you bamboo skewers. Prep time does not include time to marinade. -- posted by Jewelies

Southwestern Lamb Kabobs

Wed, 31 Jan 2007 23:51:36 -0500

I think this was from a booklet of lamb recipes. I am getting around to posting a lot of my clipping so that I can locate them easily. 8 hours marination required. -- posted by Oolala

Grilled Butterflied Leg of Lamb

Thu, 01 Feb 2007 16:57:02 -0500

Marinate and grill courtesy of the Virginia Junior League. -- posted by Oolala

Lavender-Marinated Leg of Lamb

Mon, 26 Feb 2007 17:12:24 -0500

From Food & Wine's website. I wanted to use my lavender and I love lamb so this caught my eye. The blurb on the recipe says to try to butterfly the lamb so it's about the same thickness all over and will cook evenly on the grill or have the butcher do it for you. The lamb is marinated overnight, so plan accordingly. Time doesn't reflect marination time. Serve with roasted tomato halves. -- posted by Oolala

Apricot Mustard Chicken

Thu, 08 Mar 2007 20:32:53 -0500

This is a very tasty and simple recipe with only 7 ingredients. The marinade can also be used on chicken thighs or lamb steaks. Meat can also be marinated overnight. Serve with salad or vegetables. -- posted by Carolyn J =^..^=

Marinade for Lamb Shoulder Chops

Sun, 25 Mar 2007 20:32:18 -0400

Simple one with only 4 ingredients: oil, garlic, white wine and rosemary. From one of my many community cookbooks. This is per 2 chops so adjust accordingly if necessary. -- posted by Oolala

Peppered Lamb Burgers With Hot Tomato Jam

Thu, 29 Mar 2007 21:19:55 -0400

Build a Better Burger Contest, 1994 first prize winner, Nancy Strande, Snohomish, Washington. -- posted by ratherbeswimmin'

Lamb Cutlets With Yogurt and Cumin

Mon, 09 Apr 2007 20:01:10 -0400

Lovely marinated little cutlets of moist lamb, perfect for grilling as the yoghurt prevents drying out! Great in the summer with a greek salad and easy to do for a crowd! -- posted by English_Rose

Marinade for Lamb Steaks

Mon, 09 Apr 2007 21:47:36 -0400

Great yoghurt marinade that is great for lamb steaks and won't cause them to dry out. -- posted by English_Rose

Grilled Honey-And-Garlic Lamb Rack With Orzo Salad

Mon, 09 Apr 2007 21:51:26 -0400

From www.australian-lamb.com Marination for 2-3 hours to overnight. Serve with a green salad for a complete meal. -- posted by Oolala

Herb Cheese Boneless Leg of Lamb

Thu, 12 Apr 2007 18:26:06 -0400

I have made this dish a few times and it is just wonderful. It is best prepared on a grill, and this is the way the instructions are given, but it can easily be prepared in the oven as well. The cut that I buy for this has the netting, but you can use butcher's twine if the netting is not available to keep the roast together while it cooks. -- posted by Morrison

Spicy Lamb Kabobs

Sun, 22 Apr 2007 14:41:06 -0400

Weber Owner's Guide recipe. Have not tried yet. Prep time is marinading time. -- posted by Sugarmagnolia_fl

Armenian Shish Kebabs

Fri, 18 May 2007 23:56:55 -0400

Based on a meal served in a Chicago restaurant. The waiter told me the seasonings and I guessed the quantities. The blade cut lamb chops are sold in many market as lamb shish kebab meat, making it easier! -- posted by Mareesme

Greek Lamb Rotisserie/Grill Methods

Wed, 23 May 2007 16:12:51 -0400

This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with! -- posted by ~Rita~

Lamb Burgers

Thu, 24 May 2007 17:56:22 -0400

A nice change from a beef pattie on a bun. From Super Food Ideas magazine. NB Australian measurements. 1tbl = 20ml Cooking time doesn't include 30mins chilling. -- posted by westivan

Warm Australian Lamb Salad With Sweet Potato

Thu, 24 May 2007 22:49:10 -0400

This makes a delicious summer meal with wonderful flavors. Posted for ZWT3. -- posted by Alskann

Barbecue Kiwi Lamb Kebabs - Skewers

Sun, 27 May 2007 23:52:54 -0400

New Zealand's most famous export - meltingly tender lamb, I love New Zealand Lamb and this recipe makes the most of it by cooking it over coals, with an oriental twist! Also contains that ubiquitous fruit of New Zealand, the Kiwifruit! Perfect tucker for your next barbie - don't forget the chilled beer and wine! (Works very well with frozen lamb.) -- posted by French Tart

Grilled Leg of Lamb in Lemon-Oregano With Yogurt Garlic Sauce

Wed, 20 Jun 2007 13:55:00 -0400

Sounds so terrific. Saw in a local fundraiser cookbook which was submitted by Green Village Packing Co. Overnight marination required so plan ahead. It is a thick style marinade that you can press it into the meat to coat. Marination time not included in cook time. I used an indoor grill pan (it was snowing out). -- posted by Oolala

Spicy Hot Butterfly Leg of Lamb

Sun, 24 Jun 2007 22:45:49 -0400

From Mastering the Art of Barbecue Cooking by Hanna H. Thomas, 1974. This sounds good to me. "This dish is not for the timid...it's hotter than you think! Have plenty of beer on hand to squelch the blaze!" I hope to try this soon. It's been collecting dust in my recipe box. -- posted by Oolala

Lamb Loin Chops (For the Grill) With Cafe De Paris Butter

Sun, 08 Jul 2007 18:17:57 -0400

1 pic is supposed to be worth 1,000 words, but the pic attached to this recipe from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series spoke to me in only a few words. It said: "I'm gorgeous to look at, easy-to-fix & great to eat!" I can hardly wait to try this & was impatient to share it w/you. (NOTES - The Cafe De Paris butter should be made 1 day in advance & chilled overnite ... Time does not include chilling time or the 1 hr refrigeration for the chops ... See note at end of prep Re Nutritional Facts) *Enjoy* -- posted by twissis

Cumin, Honey, and Mint-Marinated Lamb Chops

Mon, 09 Jul 2007 23:28:52 -0400

The honey in the marinade makes these caramelize superbly. And its so flavorful that you can cut the refrigeration time in half and still end up with a delicious result. From the June 2007 Cooking Light. -- posted by Torrig

Grilled Herb-Encrusted Leg of Lamb With Fresh Mint Sauce

Mon, 16 Jul 2007 22:13:58 -0400

This is a very easy but delicious tasting lamb. I don't particularly care for lamb, but I made it because it's a favorite of my husband's and my mom's. My dad isn't much of a fan either, but he said it's the best lamb he's ever eaten. THIS MUST MARINATE FOR AT LEAST 24 HOURS!!! The sauce shouldn't be made ahead of time, but it takes only a couple of minutes to throw together. The sauce is also a must to the overall success of the dish; it's much better than mint jelly, IMHO. I cut the recipe in half and it makes a nice amount for four people with a bit of leftovers for sandwiches the next day (although I don't reduce the amounts of the marinade). I serve this with recipe#34382 and recipe#50847. -- posted by hepcat

Grilled Lamb With Brown Sugar Glaze

Wed, 18 Jul 2007 14:16:19 -0400

An interesting blend of flavors that yields a delicious, succulent lamb chop. This will have you gnawing the bones! I served this with sauteed spinach with feta. -- posted by surus

Sonoma Grilled Lamb

Thu, 19 Jul 2007 19:47:20 -0400

This recipe practically screams Southern California! I left my heart in California. From California to Nevada, as a matter of fact. If you like lamb, you'll love this. If you haven't tried lamb, try this because it's fantastic! I have not put the marinating time down as it will vary. -- posted by FLUFFSTER

Barbecue Butterfly Lamb

Tue, 24 Jul 2007 23:02:03 -0400

From reading this recipe, I would call it a lamb marinade for grilled leg of lamb. From The Star of Texas Cookbook by the Junior League of Houston. Here for future use. I had to alter the way the recipe read in order to input the amounts of the ingredients. I guessed the amount of ounces in a "bottle of wine" so just ignore that! Time doesn't include marination (24-48 hrs.). -- posted by Oolala

Greek-Style Lamb Burgers With Yorgurt-Cucumber Sauce

Sun, 29 Jul 2007 16:29:00 -0400

From Food and Wine, June 2003: "In Greece (and in much of the Middle East and Asia), the meat of choice for grilling is lamb - either whole pieces or patties and sausages". Yogurt-Cucumber Sauce posted separately (see Recipe #243031). -- posted by Sugarmagnolia_fl

Chargrilled Lamb Chops With Thyme

Sat, 04 Aug 2007 21:42:41 -0400

These juicy lamb chops can be cooked on a barbecue or under the broiler for a quick summer meal. Time does not include marinating. -- posted by English_Rose

Elko Leg of Lamb

Sun, 05 Aug 2007 17:28:38 -0400

Elko is a town in Nevada. This is from the Born to Grill cookbook. "Around the turn of the twentieth century, Basque immigrants from the Pyrenees brought their sheephearding skills and food customs to the high country of Idaho, Nevada, and California. The shepherds are usually with their flocks, but occasionally come into towns like Elko for a few days of frolic and feasting. Local boarding houses cater to their tastes with bounteous preparations such as this leg of lamb. Most people roast their lamb leg, but it;s also wonderful grilled if you butterfly the meat to reduce its thickness." There is at least a 4 hour marination not put in the cooking time. -- posted by Oolala

Grilled Shoulder Lamb Chops With Garlic-Rosemary Marinade

Wed, 08 Aug 2007 22:37:12 -0400

This is my favorite recipe for lamb chops-- few ingredients, simple preparation, great flavor. Shoulder lamb chops are less expensive than other lamb chops, but I think they're just as delicious. Can also be grilled on a gas grill. (from Cook's Illustrated) -- posted by Velouria

Grilled Chili-Rubbed Lamb Chops

Fri, 24 Aug 2007 22:54:21 -0400

From Gourmet magazine, a simple make-ahead recipe that will please your guests. These can be made a day ahead, marinated overnight, and just pop on the grill for a quick company meal. -- posted by lazyme

Mary Had a Little Lamb Kebab Marinade & Sauce

Sat, 25 Aug 2007 23:34:36 -0400

An unusual sauce for Armenian Shish Kebobs that can be used on other cuts of lamb for the grill. This was given to me years ago by my friend's Armenian father-in-law. (For a spicier marinade/sauce, use red pepper flakes instead of the black pepper.) NOTE: Cooking time does not include marinating time. Also cooking time is estimated, depending on thickness of lamb cubes.) -- posted by Mareesme

Spiced Mediterranean Burgers

Mon, 27 Aug 2007 21:33:01 -0400

These are fabulous! A welcome change from the same old burgers. These are tender and very flavorful. If your store doesn't have lamb, be sure to ask the butcher for it or to order it. -- posted by FLUFFSTER

Greek Lamb Turkey Burgers

Mon, 24 Sep 2007 22:16:29 -0400

from Cooking Light. Super tasty and healthy burgers! I thought they were a little small (so if you're making them for really hungry people, count on this recipe maybe giving you 4 servings). Other than that, the flavor and texture was amazing. I served it on Melhada rolls with some spinach and tzatziki sauce. Cooking Light suggests serving it in a pita. -- posted by mikey & ev

Nostimini Lamb Chops

Sun, 21 Oct 2007 00:04:33 -0400

Nostimini is a Greek herb mix introduced to me by Kookaburra and this recipe is inspired by an idea she gave me on how to use it. She suggested overnight marination but that was just too long for me to take so I've posted as I cooked it and it was wonderful, but overnight marination would be worth a try if you plan in advance. Note the preparation time does not include marination time. -- posted by Peter J

Spicy Coconut Lamb Cutlets With Mint and Green Chilli Sauce

Wed, 28 Nov 2007 02:51:01 -0500

A tasty Thai Lamb recipe. -- posted by Jewelies

Lamb "lollipops" Rub Mix

Wed, 12 Dec 2007 01:37:31 -0500

From a local paper by Anne Valdespino who credits "Get-Togethers With Gooseberry Patch" by Vickie Hutchins and Jo Ann Martin. I haven't made this yet so I guessed at the servings and yield. You could serve these as appetizers at a party or as a main course. -- posted by Oolala

Spiced Kofta Sliders With Lamb, Beef and Bulgur (Grilled)

Wed, 12 Dec 2007 14:13:51 -0500

Sounds interesting. "Here bulgur is used to bind lean beef and lamb in small burgers, reducing the fat and boosting the fiber." Found this in Prevention magazine, July, 2007. Note: You need to soak the bulgur for an hour and then chill it for another 30 minutes. -- posted by Oolala

Grilled Herbed Leg of Lamb

Wed, 16 Jan 2008 18:17:58 -0500

Different with red pepper flakes, balsamic, and orange zest in the marinade. From Food For Thought, Favorite Recipes of Morristown-Beard School. Several hours to overnight marination required. -- posted by Oolala

Sweet Curry Marinade With Buttermilk

Tue, 29 Jan 2008 16:30:34 -0500

From The Cook's Illustrated Guide to Grilling and Barbecue, by the staff of Cook's Illustrated Magazine, (America's Test Kitchen, 2005). This marinade is perfect for lamb kebabs. Makes enough for 2 1/4 lbs. meat and yields about 3/4 cup marinade. -- posted by Oolala

Greek Style Lamb Marinade

Tue, 29 Jan 2008 19:06:17 -0500

From a community cookbook. It will cover 4-5 lbs of lamb. Nice on leg of lamb. Serve with rice pilaf or orzo. -- posted by Oolala

Easy Ginger Garlic Paste for Grilled Lamb Chops

Tue, 29 Jan 2008 20:14:55 -0500

Hand notes from my file. Increase as needed. -- posted by Oolala

Lamb Exotikkah

Thu, 31 Jan 2008 01:38:56 -0500

Used this for lamb steaks or strips or any loin cut. I love it used on loin cutlets. If you are not into Lamb, why not try this recipe with Beef, Chicken or Fish and if you are Vegetarian - apply this same recipe with squares of Tofu ... & just omit the yoghurt! If you don't have dukkah you may prefer to use your own favourite spice blend. Time does not include marinading time. -- posted by An_Net

Ontario Lamb Tikka Roast

Mon, 25 Feb 2008 18:58:27 -0500

A yummy way to mix up your summer BBQ menu - lamb roast, with Indian tikka spicing. From something I found on www.hgontario.ca (HomeGrown Ontario). They suggest serving with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds. Note: the prep time does not include the marination (4 hours or overnight). -- posted by BrynMyrtle

Grilled Lamb Chops With Merlot Marinade

Wed, 19 Mar 2008 19:24:39 -0400

I love lamb chops -- although we don't have them often enough. The fresh herbs are a must. -- posted by Lvs2Cook

Mediterranean Burgers

Wed, 26 Mar 2008 17:20:25 -0400

I was looking for some new burgers to try this summer and this one caught my eye -- from Sunset magazine. -- posted by Lvs2Cook

Barbecued Lamb

Mon, 07 Apr 2008 16:20:45 -0400

Recipe source: Rosemary -- posted by ellie_

Light Mediterranean Salad With Marinated Lamb Chops

Tue, 06 May 2008 13:49:57 -0400

Parade Magazine, April 27th, 2008. Sounds up my alley but I am posting it so I don't lose it! "Yogurt dressing best compliments the flavor of these veggies." -- posted by Oolala

Best Ever Easy BBQ Lamb

Wed, 07 May 2008 18:36:18 -0400

This is a great tasty dish for a BBQ with friends... -- posted by Renata the Banana

Shishlik (Israeli Skewers)

Thu, 08 May 2008 15:16:58 -0400

Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed -- posted by Pneuma

Grilled Lamb Ribs (Agnello a Scottadito)

Mon, 12 May 2008 12:22:19 -0400

DH and I made this tonight for dinner and really enjoyed it. We used lamb loin chops instead of ribs and it still turned out nice. Prep time includes marinating time. We marinated a little over 2 hours. From Williams-Sonoma "Savoring Italy" cookbook. -- posted by Dr. Jenny

Grilled Butterflied Leg of Lamb

Mon, 19 May 2008 02:08:57 -0400

This is an excellent way to cook lamb. Even friends of ours who've never before liked lamb love this. When feeding children who turn their noses up at lamb we call this steak and they gobble it up. We do eventually tell them they really do like lamb because they just ate it! LOL, love doing that! The measurements are all approximate, use more olive oil if you wish, or more parsley, even sub out oregano for the rosemary. Double the paste recipe if using a large leg. Delicious with wild mushroom risotto and a Greek salad. -- posted by Trinkets

Moroccan-Spiced Lamb Burgers

Wed, 28 May 2008 17:31:11 -0400

Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling." -- posted by Dr. Jenny

Feta-Stuffed Pita Burgers

Fri, 30 May 2008 01:58:13 -0400

The flavors of these burgers are as deep as the eastern Mediterranean Sea, upon whose shores many of the ingredients originated. -- posted by Lainey6605

Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze

Tue, 01 Jul 2008 01:17:42 -0400

. -- posted by jas kaur

Greek Gyro Meat - Rotisserie, Grill or Oven

Mon, 14 Jul 2008 17:39:20 -0400

We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. I had no idea it was an Alton Brown recipe until now. Please know this recipe was not posted in malice. -- posted by Humble Bee

Grilled Lamb Chops With Asian Butter Sauce

Sun, 27 Jul 2008 03:35:45 -0400

This is a great way to fix a rack of lamb. Most of the work can be done the day before because it needs to marinate overnight. We love the butter sauce on this. This was from the Bon Appetite RSVP section from the Poppie's Bistro Café, Aspen CO. -- posted by lazyme

Chilli and Mustard Crusted Leg of Lamb

Thu, 07 Aug 2008 23:57:12 -0400

I love a good BBQ but like something a bit different from the normal burgers and kebabs etc. This recipe is one I do for dinner parties as well as for casual summer lunches as it looks interesting and tastes fantastic. It is very easy and quick but looks like you have spent hours on it. It is from Ainsley Harriots "Big Cook Out" published by the BBC which has now become my BBQ bible. The main issue is that the leg of lamb is not too fatty and that you know your butcher to ensure that it is tender. NO MARINADING REQUIRED. -- posted by Oldbunny1

Grilled Marinated Lamb Chops With Balsamic Cherry Tomatoes

Sun, 17 Aug 2008 23:50:44 -0400

This is a really simple and delicious meal. Since lamb chops can vary so much in size, please adjust cooking times accordingly. For the tomatoes, a disposable aluminum pan works really well. Cook time includes marinating time. -- posted by lazyme

Grilled Lamb Meatballs in Fig Leaves

Wed, 20 Aug 2008 02:18:03 -0400

Plan to use this when the weather cools a bit but the fig trees still have plenty of leaves. Will probably double the recipe as I suspect 4 meatballs a piece will cause consternation in this household! From Food & Drink weekly in the LA Times. -- posted by Buster's friend

George's Famous Lamb Chops

Mon, 15 Sep 2008 10:04:11 -0400

This recipe is George Gregan's from the Australia Wallabies Rugby Union Team. These were delish done on the BBQ.. -- posted by **Mandy**

Cajun Lamb Skewers & Sour Cream Dressing

Fri, 26 Sep 2008 16:02:32 -0400

Another simple & tasty dish from my Take 5 ingredients book. -- posted by **Mandy**

Lamb Burgers

Wed, 29 Oct 2008 01:34:33 -0400

Friday Night is Pizza or Burger night in our house so I'm always on the look out for new burger & pizza recipes. This was found on Recipes +, can't wait to try it! -- posted by **Mandy**

Lamb Chops With Moroccan Spices

Sun, 30 Nov 2008 22:49:21 -0500

I prepared this easy, tasty dish for dinner last night. I think it is the best Moroccan lamb chop recipe that I have tried to date. It is from the Williams-Sonoma "Food and Wine Pairing" book. They suggest serving this dish with a spicy Syrah blend or Zinfandel. Owing to the weather, I prepared this on my stove top over medium heat in a grill pan versus on the BBQ and it still turned out well, though I cooked it a few minutes longer than the recipe suggested. Prep time does not include the 2 hours the dish needs to stand at room temperature to marinate. -- posted by Dr. Jenny

Mustard Lamb Chops

Sun, 07 Dec 2008 01:57:56 -0500

If you love mustard, then this a must......My Kids have given this a THUMBS UP -- posted by Hitesh Kumar

Souvlakia

Mon, 08 Dec 2008 18:41:03 -0500

This is a very common dish in Greece, and is usually made with lamb. However, feel free to substitute pork or chicken, as they go well with the marinade too. You can also add some onion and other vegetables on the skewer if you'd like! Serve this with tzatziki sauce, pita bread and a delicious greek salad! Note: Prep time does not include marinating time!! -- posted by breezermom

Incredible Slow-Roasted Lamb

Sat, 13 Dec 2008 23:22:29 -0500

Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly. -- posted by Baz

Lamb on the Barbecue

Tue, 06 Jan 2009 02:09:29 -0500

This mouth-watering marinade works brilliantly with a barbecue, creating tasty, tender and incredibly flavoursome lamb! -- posted by English_Rose

Butterflied, Barbecued Leg of Lamb

Wed, 07 Jan 2009 19:09:09 -0500

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg. -- posted by Fairy Nuff

Greek Burger

Wed, 14 Jan 2009 23:43:50 -0500

This burger is very different, and very tasty. I hadn't had a burger with ground lamb until I had this burger, and it was just delicious. Simple to make and simple to eat!! -- posted by Chef mariajane

Australia Day Lamb Chops

Tue, 27 Jan 2009 00:55:17 -0500

We make these lamb chops on Australia Day, as I can take them from the freezer, pop them in the marinade container, with the marinade, and keep them in the bottom of the eski all day while we are at the beach. The lamb is tender and flavoursome when cooked! -- posted by Sara 76

Spiced Lamb Skewers

Sun, 08 Feb 2009 23:56:09 -0500

Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad. -- posted by English_Rose

Cajun Rubbed Lamb, Pork, Chicken or Beef

Mon, 16 Feb 2009 12:22:12 -0500

There's no oil in this dry spice rub so it's a healthy choice when used with lean meat - lamb or pork leg steaks, chicken breast or rump or fillet steaks. It's pretty spicy, so use it sparingly and keep the rest for your next barbecue - it will last all summer. Time does not include marinating. -- posted by English_Rose

Plum Sauce for Lamb

Wed, 29 Apr 2009 15:14:08 -0400

Different than the other one posted here. From South of the Fork by the Junior League of Dallas. You can mix this up and heat it and then use it as a basting sauce for BBQ Lamb but you have to brush it on toward the end of cooking or it will char. -- posted by Oolala

Marmalade Glazed Leg of Lamb

Mon, 04 May 2009 14:22:45 -0400

This is a wonderful marinade that I got from Canadian author Bonnie Stern -- posted by Abby Girl

Wellington Lamb Burgers

Sat, 09 May 2009 00:12:17 -0400

I got this recipe off the New Zealand lamb website. It sounds rather different with the egg mixture in the middle of the burger. -- posted by Sarah_Jayne

Lamb Kebabs

Sat, 09 May 2009 00:17:08 -0400

A very simple way to serve lamb. I love to cook these on the barbecue and serve them with new potatoes and a couple of salads. Recipe by Alison Holst, posted for ZWT5. Preparation time does not include marinating time. -- posted by Helen Hes

Herb Grilled Rib Lamb Chops

Sat, 09 May 2009 00:40:11 -0400

After a quick marinade, these chops are grilled quickly to sear in the juices for a medium-rare presentation. From AustralianLamb.com and EatingWell.com and posted for ZWT5. -- posted by FloridaNative

Lamb Kabobs With Bulgur Pilaf

Thu, 21 May 2009 02:10:14 -0400

This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that--start it the night before or in the morning. -- posted by Halcyon Eve

Lahmahjoon Pizza

Thu, 28 May 2009 01:41:37 -0400

Spiced ground lamb, feta and pine nuts top this Armenian-flavored grilled pizza. From Eating Well. -- posted by Sweet Jezebel

Cherry Wood Smoked Lamb Shoulder

Sat, 18 Jul 2009 14:08:40 -0400

We saw this being made on one of our favourite cooking shows. It's a Canadian show and everything is done on the barbecue. We tried it our for our Canada Day celebration and everyone loved it! You need to be able to grill using indirect heat. We used a 7lb bone-in leg of lamb and apple wood chips. It was grilled for about 6 1/2 hours, my husband says he could have done for another half hour and made it really tender. It was done and tasted great as it was. He used smoke pouches and everytime he changed it, he brushed the lamb with the leftover marinade. We will definately be making this again. I hope you enjoy it as much as we did. -- posted by Honeyofachef

Spicy Mexican Lamb Kebabs

Fri, 07 Aug 2009 10:10:55 -0400

Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time. -- posted by Crafty Lady 13

Barbecued Butterflied Leg of Lamb With a Minted Couscous Salad

Tue, 06 Oct 2009 11:21:28 -0400

This recipe is from http:www.dariwillfarm.com.au/recipes.html and sounds delicious, they served it with a Minted Couscous Salad. Times are estimated, though have not included 2 hour marinade time and would assume you would make the couscous salad while lamb is cooking. -- posted by I'mPat

Best Homemade Lamb Gyros

Mon, 19 Oct 2009 14:31:26 -0400

After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger. -- posted by MarySC

Grilled Lamb Shoulder Chops With Fresh Mint Sauce

Mon, 23 Nov 2009 18:24:01 -0500

I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice. -- posted by PaulaG

Greek Style Grilled Lamb

Thu, 21 Jan 2010 17:30:34 -0500

Leg of lamb (6 - 7 lbs.) boned and butterflied marinated in Greek herbs and spices overnight, then grilled. I have no idea where this recipe originated, but it has been in our family for years. I buy my lamb from Costco, it's already boned and butterflied. -- posted by Hungry Gut