Vegetable-oil cooking spray
12 Pearl onions
4 Plum tomatoes; halved
1/4 teaspoon Olive oil
2 teaspoons Minced shallot
1 Garlic clove minced
2 teaspoons Chopped fresh rosemary
2 teaspoons Brandy if desired
1/4 cup Veal demi-glace
1/3 cup Chicken broth skimmed of fat
Salt to taste
Freshly-ground black pepper
8 Lamb rib chops cut from 1 Meat and trimmed of all fat
1/2 pound Haricots verts or thin

Methods:

Preheat oven to 300ºF. degrees and lightly spray a non-stick shallow baking pan with cooking spray. In a small saucepan of boiling water blanch onions 1 minute and drain. After cooling slightly peel onions. Roast tomatoes,cut sides up and onions in baking pan in middle of oven 1 to 1 1/4 hours or until onions are tender and both vegetables are lightly browned. Prepare grill. In a small saucepan heat oil over moderate heat until hot but not smoking.

Saute shallot and garlic until softened.Add rosemary and cook, stirring until mixture is lightly browned. Add brandy and deglaze pan, scraping up any brown bits.Stir in demi-glace and broth and simmer until reduced to about 1/4 cup, 6 to 8 minutes.Season sauce with salt and pepper and pour through a fine sieve into another small saucepan.Cover and keep sauce warm.Pat chops dry and season with salt and pepper.

Grill chops on a lightly oiled rack set 5 to 6 inches over glowing coals 1 1/2 to 2 minutes on each side for medium-rare or until desired doneness. (Alternately, brush a hot well-seasoned ridged grill pan lightly with oil and grill chops in batches over moderately-high heat.) Let chops stand 5 minutes. In a saucepan of boiling salted water cook haricots verts or asparagus until crisp-tender about 3 minutes, and drain. Serve chops with sauce roasted tomatoes and onions haricots verts or asparagus.

1 pound Lamb loin
2 tablespoons Olive oil
Salt; to taste
Freshly-ground black pepper
1/2 pound Fresh angel hair pasta
10 Roasted garlic cloves
3/4 cup Extra-virgin olive oil
Juice of one lemon
2 teaspoons Dijon mustard
1 small Red onion, thinly sliced
4 Roma or plum tomatoes & thinly sliced
1/2 cup Fresh sweet peas, blanched
1/2 cup Greek black olives, pitted,
4 ounces Feta cheese, crumbled

Methods:

Preheat the grill. Season the lamb with 1 tablespoon olive oil,salt and pepper.Grill the lamb for 3 to 4 minutes on all sides until medium-rare or desired doneness. Remove from the grill and cool.Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 minutes.

Drain and place the pasta in a bowl of ice water.Stir the pasta a couple of times to separate the pasta. Drain very well.Toss the pasta with the remaining olive oil. Season with salt and pepper. In a mixing bowl, add the garlic.Using the back of a fork mash the cloves until smooth. Stir in the lemon juice and mustard.Whisk in the extra-virgin olive oil slowly.

Whisk until the mixture is slightly thick. Season with salt and black pepper.Slice the lamb on the bias, diagonally into 1/4 inch slices. In a large mixing bowl, add the onions,tomatoes and peas.Season with salt and pepper.Add the sliced lamb,pasta,olives and cheese.Toss the salad with the dressing. Serve either cold or at room temperature.

10 pounds Leg of lamb
2 1/2 cups Plain yogurt
1 tablespoon Salt
1 tablespoon turmeric
2 tablespoons Paprika
1/4 cup Cumin
1/2 teaspoon Cloves
1/2 teaspoon Nutmeg
5 tablespoons Vegetable oil

Methods:

Bone the lamb and cut into 1″ cubes. Combine all ingredients in a large bowl mix cover and refrigerate overnight.Skewer cubes and grill over charcoal about 7 min. per side.

1 cup Dry red wine
3/4 cup Balsamic vinegar
1 Garlic clove chopped
1 tablespoon Chopped fresh mint
3 tablespoons Chopped fresh thyme
2 tablespoons Chopped flat-leaf parsley
1 teaspoon Salt or to taste
1 Butterflied leg of lamb
Freshly-ground black pepper

Methods:

In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley and salt.Mix well to combine. Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat,turning to coat. Cover and refrigerate 4 to 6 hours. Prepare a charcoal or gas grill, arranging coals for indirect cooking.Lightly coat rack with cooking spray coals should be hot. Remove lamb from marinade pat dry. Place lamb on hottest part of grill sear 5 minutes per side. Move lamb to the cooler part of the grill and cook 10 minutes. Turn over cover grill. For medium rare,cook until an instant-read thermometer registers 140ºF. 10 to 15 minutes more. Remove from grill and let lamb rest for 10 minutes before slicing. Serve

2 tablespoons of cooking oil
1 pound of boneless lamb, cut in 1″ cubes
2 large onions, peeled, sliced fine
2 teaspoons of ground allspice
1 cup of stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon of curry powder or more to taste
Salt, to taste
1 teaspoon of cayenne pepper
1 whole habanero pepper, top cut off & seeds discarded

Methods:

Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown.Transfer to the crock pot add remaining ingredients,stirring to combine.Cover and cook on LOW 8 to 10 hours.Discard habanero before serving.

1 1/4 lb Lamb, cubed, leg & 1″ pieces
Cooking Spray
2 cups of Cabbage; green, & coarsely
2 cans Fat-free beef broth; (10-1/2 ounces)
1 cup of water
1 cup of carrots, chopped
1 cup of Onions, chopped
1 cup of Rutabaga, peeled & chopped
1/3 cup of Barley, quick-cooking
1 teaspoon of dried thyme
1/4 teaspoon of Garlic powder
1/4 teaspoon of Ground allspice
1/4 teaspoon of Pepper
1 Whole bay leaf

Methods:

Trim all visible fat from leg of lamb and cut lamb into 1-inch cubes.Coat a Dutch oven with cooking spray and place over medium-high heat until hot.Add lamb cubes and cook 5 minutes or until browned. Add cabbage and remaining ingredients bring to a boil.Cover reduce heat and simmer 20 minutes or until lamb is tender stirring occasionally. Discard bay leaf.

3 tablespoons of Corn oil
1 large Onion, coarsely chopped
1 Piece ginger root, peeled, chopped (1.5″)
2 Garlic cloves, crushed
1 teaspoon of Ground cumin
1 teaspoon of Ground coriander
4 Cardamom pods, crushed, seeded
1/2 teaspoon of Turmeric
1 1/2 pound of Lean lamb, cut in cubes
1 1/4 cup of Plain yogurt
6 ounces of button mushrooms, sliced
1 tablespoon of Lemon juice
Salt to taste
Fresh ground pepper to taste
Lime slices, 1/4s (opt)
Fresh cilantro sprigs (opt)
Nan bread
Saffron rice

Methods:

Heat oil in a saucepan. Add onion and fry gently until lightly golden. Add ginger, garlic, cumin, coriander, cardamom seeds and turmeric and fry gently 2 minutes stirring constantly. Add lamb and fry until brown, stirring frequently. Stir in yogurt and bring to a boil. Stir well, cover and cook gently 45 minutes, stirring occasionally. Add mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt is absorbed. Stir in lemon juice, salt and pepper and cook, uncovered, 5 minutes. Garnish with lime pieces and cilantro sprigs if desired, and serve hot with Nan bread and saffron rice.

2 large Onions, peeled & sliced
1 kg Lean lamb, leg or shoulder cut into 4cm cubes.
4 Pears, peeled cored & cut into 4cm chunks
1/2 cup of Sultanas
1/2 cup of silvered almonds
1 tablespoon of Olive oil
1 teaspoon of Cumin
1 teaspoon of Ground coriander
1 teaspoon of Ground ginger
1 teaspoon of Cinnamon
1 teaspoon of Black pepper
Water to cover the meat
Salt to taste

Methods:

Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariable made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled “baking legs” and sold cheaply) that will do very well. In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 – 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid. Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice.

1 pound Fresh okra stems trimmed at top
2 tablespoons Red wine vinegar
3 tablespoons Olive oil
1 1/2 pounds Lamb stew meat cut into pieces
Ground allspice
1 large Onion diced
1 large Green bell pepper diced
1 tablespoon Tomato paste

Methods:

Combine okra and vinegar in medium bowl toss to coat. Let stand 30 minutes.Meanwhile, heat olive oil in heavy Dutch oven over high heat. Season lamb with allspice, salt and pepper.Working in batches, add lamb to Dutch oven and brown about 5 minutes per batch.Transfer lamb to bowl. Add onion and green pepper to same pot reduce heat to medium and sauté until vegetables are tender about 8 minutes.Mix in tomato paste.Return lamb and any collected juices to pot.Add enough water barely to cover lamb mixture and bring to boil. Reduce heat to medium-low cover and simmer stew 30 minutes. Add okra mixture cover and simmer until lamb and okra are tender about 15 minutes longer.Season to taste with salt and pepper.

200 g Dried lima beans
750 g Diced lean lamb
2 tablespoons of butter
2 tablespoons of Olive oil
2 large Onions, chopped
1 small Butternut pumpkin; cubed
1 1/2 Well flavored stock, either chicken or beef
3 Bay leaves
Salt and pepper to taste
1/2 cup of Parsley

Methods:

Soak the lima beans in water overnight or for at least two hours. Heat the oil and butter and add the onion. Sauté over a high heat until the onions are deep golden then add lamb cubes. Continue cooking until the meat changes color. Add the pumpkin, lima beans, bay leaves, stock, salt and pepper to taste and simmer for 1 1/2 hours or until the beans are tender. Check for seasonings then serve, sprinkled with parsley.