lamb recipes

- 1- whole leg of lamb about 10 lb( trim all the extra fat)
- lemon pepper & salt to taste
- 10 clove of fresh garlic
- 1 fennel heart cut in big chunks
- 1 cup slice carrots
- 2 tbs dry crushed mint & thyme
- 1/4 cup extra virgin olive oil
- 1/4 cup red cooking wine

- 1 1/2 tablespoons kosher salt
- 2 tablespoons minced fresh rosemary leaves
- 3 garlic cloves, minced
- 1/2 cup Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 racks of lamb, "frenched" (see note)
- Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

- Sauce:
- 4 oz english cucumber
- 2 tsp minced garlic
- 8 tbs finely chopped fresh mint
- 1/2 cup plain yogurt
- 1/2 tsp kosher salt
- few drops tabasco
- Burger:
- 2 lbs ground lamb
- 2/3 cup crumbled feta
- 1/3 cup minced yellow onion
- 3 tbs finely chopped fresh oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 6 onion or kaiser rolls
- 6 slices ripe tomato

- 2 large lamb racks, fat cap removed (have the butcher do this for you)
- 2 cups Soy-Dijon Marinade
- 4 large baking potatoes, washed
- 1 cup heavy cream
- 1 cup crumbled blue cheese, such as Roquefort, Gorgonzola, Saga Blue, or Cabot Blue
- Kosher salt and freshly ground black pepper to taste
- 1/2 pound baby spinach

- 1/8 teaspoon onion salt
- 1/2 cup honey
- 8 lamb rib chops or lamb loin chops, 1 inch thick (or lamb English chops or lamb sirloin chops)
- 1/8 teaspoon pepper
- 1/2 cup prepared mustard

- One 8 lb of leg of lamb timed of all the fat.
- 1/4 fresh rosemary chopped
- lemon pepper to taste
- sea salt to taste
- 4 large clove garlic chopped
- 1/4 cup beer
- 1/2 cup orange juice
- 1 table spoon fresh grated lemon zests
- Extra virgin olive oil as needed

- 1 (3 kg) leg of lamb
- 4 onions , peeled and sliced
- 8-12 garlic cloves , peeled and left whole
- 4 large carrots , peeled and quartered lengthways
- 300 ml white wine
- 300 ml stock
- 2 tablespoons armagnac or madeira wine
- to taste salt and pepper
- 3 sprigs fresh thyme