|Recipes from a Greek Island|
|by Susie Jacobs|
A cookery book based on Greek cuisine, which contains around 100 recipes and also looks at the traditions and influences behind the food.
Results 1 - 10 of 50 for greek lamb
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Combine in a ... vinegar). Butterfly the lamb and pepper season ... lamb rest for 15 minutes before carving. Yield: About 8 Servings, depending upon sides.
Cut eggplants in ... olives. Saute diced lamb in olive oil. ... top with Parmesan cheese. Return to oven until cheese is lightly brown. Makes 4 servings.
Mix herbs with salt and pepper in a small bowl. Arrange chops on unslotted broiler pan. Pork chops may be substituted. Sprinkle with some of the herb ...
Brown lamb. Add diced ... lamb is finished (about an hour), add 3 small cans lima beans or 1 quart lima beans. Add water if it gets thick. Serve over rice.
Cut incisions in ... Rub leg of lamb with lemon juice, ... Bake in hot oven 450 degrees until browned. Lower heat to 350 degrees, cover and bake until done.
Wipe off meat ... placed around the lamb. Roast lamb ... well done you want meat. Allow for time you baste when oven door is open. Serves 6 to 8 people.
Mix small amounts ... top quality shoulder lamb chops. Broil until ... juices and crusty bits. Pour this deglazing liquid over the chops before serving.
Combine together. Brush roast with mixture. Cook uncovered at 325 degrees. Brush mixture on roast while cooking.
Wash leg of lamb. Puncture in ... baking pans as needed, 1/4 cup at a time. Squeeze the other half of the lemon or lime over meat 1 hour before it is done.
Brown lamb in butter. Add ... vinegar and salt. Brown in butter, add to meat. Simmer until all tender, add wine. Cook rice. Serve meat over rice. Serves 4.
Result Page: 1
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