Ingredients:
1 pound American Lamb, boneless leg or shoulder, cut into 1-1/4-inch cubes
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons olive oil
2 tablespoons dried rosemary, crushed
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/2 firm cantaloupe pineapple, peeled and cut into 1 to 2-inch pieces
16 green onions, cut into 2-inch pieces
8 twelve-inch bamboo skewers, soaked in water

Directions:

In bowl combine vinegar, oil, water, rosemary, garlic, cumin, salt, peppers and coriander. Reserve 1/4 cup for basting. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 6 to 8 hours. Drain meat cubes discard marinade.Thread lamb cantaloupe or pineapple and green onion onto skewers. Brush with reserved marinade.Grill over medium-hot coals. Broil 4 inches from heat source. Cook for 12 to 18 minutes or to desired degree of doneness. Turn several times and brush with marinade.

5 pound boneless leg of lamb
Smashed peeled garlic
2 teaspoons chopped fresh rosemary
Stuffing (see recipe above)
1/4 cup red wine
3/4 cup brown stock or beef broth
1 pound peeled, seeded and chopped tomatoes
1 tablespoon slivered pitted olives
Chopped parsley

Methods:

Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove.Stuff leg of lamb and tie securely sprinkle meat with rosemary.

Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.

Discard fat in roasting pan.Add wine and broth and reduce.Add tomatoes and olives and season to taste with salt and pepper.Remove from heat add parsley

4 American Lamb chops, 2 “thick With a pocket cut in the middle
8 pieces sourdough bread
1/4 lb sausage meat
2 pieces celery diced small
1 egg
1/8 tsp baking powder
1/4 cup chicken broth
2 Tbsp butter
3 Tbsp brown minute rice (cooked)
1 scallion, chopped
1/8 tsp ground cloves

Methods:

Mix this dressing together and then stuff it into the slot in the side of the lamb chop. Next on the top place a strip of bacon on the top in an “X” pattern.Top with a little Salt and fresh ground
pepper,garnish with fresh mint leaves Broil 8 minutes for rare,14 minutes for medium rare,18 minutes for medium.

3 cups (750 ml) fresh strawberries
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) curry powder
½ tsp (2 ml) dried thyme
1/4 tsp (1 ml) salt
1 lb (500 g) lean Ontario lamb, cubed
2 tbsp (25 ml) vegetable oil
1 medium onion
1 clove garlic, minced
3/4 cup (175 ml) diagonally sliced celery
½ cup (125 ml) chicken stock
½ cup (125 ml) plain yogurt or sour cream

Methods:

Puree 1 cup (250 ml) of the strawberries leave remaining berries whole or halve larger ones.Set aside. Combine flour, curry, thyme and salt toss lamb cubes in flour mixture to coat reserving any remaining flour mixture.In large skillet,heat oil over medium-high heat saute lamb,onion,garlic and celery for about 3 minutes or until lamb is browned.Sprinkle with remaining flour mixture stir in chicken stock and pureed strawberries.Reduce heat cover and simmer stirring occasionally, over low heat until lamb is tender about 20 minutes. Stir in yogurt.Add reserved whole strawberries and heat through.

8 lamb loin chops
1 Tbsp oil
5 Tbsp tomato ketchup
3 Tbsp runny honey
2 Tbsp dark soy sauce
2 cloves garlic, peeled and crushed
1 tsp mild chili powder (optional)
1 pot sour cream and chive dip

Methods:

Heat the oil in a large frying pan and fry the chops over a medium heat for 4-5 minutes on each side until nicely browned.

Mix the ketchup,honey,soy sauce,garlic and chili powder (if using) in a bowl.Stir the ketchup mixture into the pan and heat until bubbling.Cook for a further 2-3 minutes turning the chops once or twice, until the sauce is thick sticky and coats the meat.

8 Each Lamb Shanks, about 1 Lb Each — bones cracked
4 Teaspoons Kosher Salt
Ground Black Pepper — to taste
5 Cloves Garlic — minced
1 Large Onion — diced
4 Medium Carrots — diced
3 Stalks Celery — diced
1 Cup Dry Red Wine
28 Ounces Can Whole Tomatoes In Puree
1 Pound Dried Great Northern Beans
8 Cups Chicken Broth
3 Sprigs Fresh Rosemary
2 Each Bay Leaves

Methods:

Soak the beans overnight in water to cover and drain or use the “quick soak” method. Season lamb shanks with 1 tsp of the salt and pepper to taste. In a large deep skillet, heat the olive oil over medium-high heat. Add the lamb shanks on all sides about 10 minutes (.Do not crowd and work in batches if needed, removing fat as necessary).

Remove browned shanks to a platter. Add the garlic, carrots, onions and celery to the skillet and cook until softened, about 10 minutes. Pour in the wine and cook 2 minutes. Transfer mixture to a large stockpot. Add the tomatoes using back of spoon to break up. Add the beans,shanks,stock, rosemary and bay leaves. Bring to a boil reduce to a simmer and skim surface as needed. Cover and cook until lamb and beans are tender about 2 hours.Skim as much fat as possible from surface.

Remove shanks, using tongs, to 8 individual plates.Season the bean mixture with salt & pepper if needed.Discard the rosemary and bay leaves.Using a slotted spoon,arrange some of the bean mixture around each lamb shank.Serve immediately.

2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch

Methods:

Wipe the meat then cut into 1/2 inch cubes.Mix the soy sauce,sherry,ginger,orange rind and salt together add the lamb and mix well. Put the lamb into a pan with the flavorings and water.Bring to the boil remove the scum cover and simmer for 2 hours.

Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil stirring until slightly thickened.

450 g Lamb chops lean boneless
3 tbs Groundnut oil
1 1/2 ts Ginger root finely chopped
2 tbs Garlic thinly sliced
1 tbs Orange jest grated
1 ts Szechuan pepper
2 tbs Orange juice
1 tbs Dark soy sauce
2 ts Chili bean sauce
1/2 ts Salt
1/2 ts Freshly ground black pepper
1 ts Sugar
2 ts Sesame oil

Marinade
1 tbs Light soy sauce
2 ts Rice wine or dry sherry
1 ts Sesame oil
2 ts Cornflour

Methods:

Roasted and finely ground (optional). “Here I have combined the lamb with orange for a lovely contrast to the rich meat. The tartness of the fresh orange peel works well to balance the robust taste of the lamb. It is an easy dish to make and the spicy flavors add to its appeal. Serve it with plain rice and vegetables for a wholesome meal.

Cut the lamb into thin slices 5cm long, cutting against the grain. Put the lamb into a bowl together with the marinade ingredients. Mix well and leave for about 20 minutes. Heat a wok or large frying pan over a high heat until it is very hot. Add the oil and, when it is very hot and slightly smoking, remove the lamb from the marinade with a slotted spoon. Add it to the pan and stir fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve.

Pour off all but about 2 teaspoons of the oil. Re-heat the wok or pan over a high heat and then add the ginger, garlic, orange zest and peppercorns. Stir-fry for 20 seconds. Then return the lamb to the pan, add the rest of the ingredients and stir fry for 4 minutes, mixing well. Serve the dish at once.

lamb fat (trimmings from a rack of lamb)
½ onion, chopped
1 tsp ground cinnamon
1 tsp curry powder
1 garlic clove, finely chopped
one-third packet okra
2 tomatoes, chopped
1 beef stock cube
250ml/8fl oz water, boiling
handful fresh soft herbs e.g. chives, parsley and basil

Methods:

Dice the lamb fat and melt in a pan. Add the onion and fry for 2 to 3 minutes until soft. Add the cinnamon, curry powder and garlic and fry for 2 minutes. Remove the tops from okra and chop into 1cm/½ inch pieces. Add okra and tomato to the pan. Dissolve stock cube in water and add to the soup.Simmer for 8 minutes. Roughly chop the herbs, stir them into soup and serve.

1 tbs Cumin
1 ts Coriander
1/2 ts Salt
1/4 ts Freshly ground pepper
8 Bone-in loin lamb chops -trimmed

Methods:

Heat a large cast-iron grill pan over medium-high heat 10 minutes.Meanwhile heat a small skillet over medium heat. Toast cumin and coriander, 1 to 2 minutes.Combine with salt and pepper rub spice mixture over both sides of chops. Lightly coat grill pan with vegetable cooking spray. Add 4 chops and cook 6 minutes per side for medium-rare. Transfer to plate; cover and keep warm. Repeat process with remaining chops.