I need recipes for cooking lamb, healthy ones if possible.?

Garlic Roasted Lamb with Oregano Pesto





Servings [Reset] Keys : Healthy Lamb Meats Herbs


Ingredients :





2 lb Rolled boneless leg of lamb


1/4 cup Oregano pesto, divided


3 cl Garlic, sliced


1/4 tsp Salt


1/8 tsp Pepper


1 head garlic





Method :


Unroll roast and trim fat. Spread 1 tablespoon oregano pesto into the folds of the roast. Reroll roast and secure at 1'; intervals with string. Make several 1/2'; deep slits in surface of roast; stuff with garlic slices. Cut 3 additional 1/2'; deep slits in surface of roast; stuff 1 tablespoon pesto into each slit. Spread remaining pesto over surface of roast and sprinkle with salt and pepper. Place roast on a broiler pan amd insert meat thermometer into the thickest portion of roast; set aside.


Remove the white papery skin of garlic, making sure not to peel or separate the cloves. Wrap the garlic head in aluminum foil.


Bake roast and garlic at 325F. for 45 minutes. Remove garlic from oven; set aside. Bake roast an aditional 40 minutes or until thermometer registers 150 degrees (medium rare). Let roast stand 10 minutes before slicing.


Separate head into cloves and serve with roast.


Makes 7 3 ounce lamb


servings.I need recipes for cooking lamb, healthy ones if possible.?
Finding recipes has never been easier....





Use the Google search engine, preceding your inquiry with:





recipe:lamb





or get very creative and list the items in your refrigerator that might go with the lamb...IE:





recipe:lamb,potato,red wine





the result is listed in the URL below....I need recipes for cooking lamb, healthy ones if possible.?
La Madeline Lamb Stew








Notes:


This recipe is from Recipes from the Chef's Kitchen. This is a television show in Farfax County Virginia. You can find more of their recipes at their website.





Ingredients:


3 lbs. boneless lamb (shoulder or lamb leg cut in medium cubes)


2 Tbsp. extra virgin olive oil


4 large tomatoes, chopped


1 bouquet of garni (parsley, thyme and bay leaf)


3 cloves garlic


1 large onion


1 bunch carrots


4 large potatoes


1 lb. green peas (fresh, shelled)


3 Tbsp. flour


2 Tbsp. unsalted butter


salt and pepper to taste








Preparation:


1) Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.


2) Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes).


3) Add water, bring to boil then reduce heat to simmer (45 minutes).


4) Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.
Epicurious.com has everything you'll ever need to cook anything, they have great ratings on the recipes and stuff...I think so anyhow, good luck!

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