Archive for the ‘Lamb’ Category
Lamb and Eggplant Lasagna
30 ¼-inch thick slices of eggplant.
3 cups of Flour.
3 eggs beaten with 2 tablespoons of Milk.
3 cups of Fine dried bread crumbs.
Bayou Blast.
1 cup of Vegetable oil.
1 lb Feta cheese crumbled.
2 cups of Bechamel Sauce.
Ready-to-use Lasagna slices.
Chunky Lamb Stew
2 large Celery stalks, chopped.
1 large Onion, chopped.
3 Medium Carrots.
3 large Potatoes.
3 Medium Turnips.
1 lb Lean lamb for stew, cut into 1″ cubes.
1 tablespoon of Veg. oil.
1 tablespoon of Soy sauce.
1 teaspoon of Sugar.
½ teaspoon of Salt.
¾ teaspoon of Gravy Powder.
2 tablespoons of All Purpose flour.
2 tablespoons of grated Lemon peel.
1 tablespoon of chopped Parsley.
1 can Stewed tomatoes.
1 can Beef broth.
1 packet of Frozen Peas(10 oz.).
Directions:
* Cut carrots diagonally into 3/4″ chunks. Peel and cut potatoes and turnips into 1 1/2″ chunks. Remove
Lamb Roast with Spinach Stuffing
Leg of lamb (about 6 lb), boned and butterflied.
10 ounces of chopped spinach.
3 minced garlic cloves.
2 medium eggs, beaten.
6 cups of plain croutons.
¾ cup of onion, chopped.
½ cup of water.
½ cup of celery, chopped.
¼ cup of parsley, snipped.
¼ cup of grated parmesan cheese.
¼ cup of olive oil.
3 tablespoons of basil, snipped.
1 teaspoon of dried rosemary, crushed.
Pinch of dried marjoram, crushed.
Pinch of freshly ground black pepper.
Mint sprigs, to garnish with.
English Hot Pot
6 potatoes
1 1/2 lb lamb shoulder or breast
2 lamb kidneys [optional
1 large onion , sliced
salt and pepper
1 cup water
2 tablespoons melted butter.