What are some good recipes for lamb?

FORFAR BRIDIES





INGREDIENTS:


12 ounces ground lamb


1 onion, chopped


2 tablespoons beef broth


1 teaspoon Worcestershire sauce


1/4 teaspoon salt, or to taste


1/4 teaspoon ground black pepper, or to taste


1 recipe pastry for double-crust pie


1 egg white, lightly beaten





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.


On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.


Bake in preheated oven for 30 to 35 minutes, or until golden brown.











SPICY LAMB PATTIES





INGREDIENTS:


1 pound ground lamb


3 green onions, minced


4 cloves garlic, minced


1 tablespoon curry powder


1 teaspoon ground cumin


1/4 teaspoon dried red pepper flakes


salt and pepper to taste





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DIRECTIONS:


Preheat the grill for high heat.


In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.


Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.








LAMB RIBS WITH HONEY AND WINE





INGREDIENTS:


3 1/2 pounds lamb ribs


2 onions, chopped


2 teaspoons minced garlic


3 teaspoons honey


3 teaspoons olive oil


1/4 cup soy sauce


1 cup dry white wine


1 teaspoon ground black pepper


1 teaspoon salt


1/4 cup fresh lemon juice


1 teaspoon ground cinnamon





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DIRECTIONS:


To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.


Preheat oven to 400 degrees F (200 degrees C).


Bake in the preheated oven for 70 minutes or until cooked through.








SPICY LAMB CHOPS





INGREDIENTS:


1/4 cup tomato sauce


2 tablespoons barbeque sauce


2 teaspoons Worcestershire sauce


1 tablespoon malt vinegar


1 teaspoon Dijon mustard


2 teaspoons brown sugar


2 pounds lamb chops





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DIRECTIONS:


In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.


Preheat an outdoor grill for high heat.


Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).What are some good recipes for lamb?
try getting a cook book on meats,there easy to use ,and you can find them almost anywhere.What are some good recipes for lamb?
Try this link





http://www.cookitsimply.com/category-002鈥?/a>


http://www.recipehound.com/Recipes/lamb.鈥?/a>





INGREDIENTS:


1 lb finely ground lamb 2 tablespoons plain yogurt 3 teaspoons garam masala


1/2 teaspoon crushed garlic 1/2 teaspoon grated ginger 1/4 teaspoon ground cardamom


very small pinch powdered cloves 1/2 teaspoon black pepper 1 teaspoon dried mint


2 tablespoons melted ghee 1 tablespoon vinegar 1 tablespoon sugar


2 small onions, cut into rings 1 small lime, sliced








1 Place ground lamb in a food processor with the ingredients from yogurt to mint. Process to a smooth, sticky paste.


2 Using wet hands, shape the mixture into walnut-sized balls. Thread three onto each skewer.


3 Brush kebabs with melted ghee and broil or barbecue until cooked through and well browned on the surface, 5-6 minutes.


4 Mix vinegar with sugar to give a tart-sweet taste, add the onion rings and knead gently with the fingertips until the onion softens.


5 Serve the kebabs on a bed of rice, garnished with the onion rings and lime slices.
Irish Stew





3 lbs. lamb (shoulder, chops)


2 lg. potatoes per person


1 med onion per person


1 carrot per person


1 tsp. thyme


1 tsp. Tobasco sauce


1 bay leaf


salt to taste


water to cover


arrange lamb in alternating layers with potatoes, onions(thickly sliced) and carrots. Add the seasonings and just cover with water. Cook 325 degrees for 2 hours.
Irish Lamb Stew:


* 1 1/2 pounds thickly sliced bacon, diced


* 6 pounds boneless lamb shoulder, cut into 2 inch pieces


* 1/2 teaspoon salt


* 1/2 teaspoon ground black pepper


* 1/2 cup all-purpose flour


* 3 cloves garlic, minced


* 1 large onion, chopped


* 1/2 cup water


* 4 cups beef stock


* 2 teaspoons white sugar


* 4 cups diced carrots


* 2 large onions, cut into bite-size pieces


* 3 potatoes


* 1 teaspoon dried thyme


* 2 bay leaves


* 1 cup white wine





DIRECTIONS:





1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.


2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.


3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.


4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Grilled, barbeque