1 - 10 of 260 for lamb sauce
Preparation Time: Approximately ... to 325°F. Place lamb in a roasting ... matzoh. ***Fat content does not reflect fat removed after skimming pan juices. e
Cook lamb in foil at ... fat before making sauce. I always ... small saucepan. Stir until well blended. Allow to boil up once. Serve hot with roast potatoes.
Make the mint sauce first. Combine the ... cut slits in lamb and fill slits ... Stir mint sauce, pour into a sauceboat and serve separately with the lamb.
Preheat oven to 450°F. Sprinkle lamb with salt and ... Gradually whisk in sauce. Bring to ... taste with salt and pepper. Serve with lamb. Yield: 6 servings
Brush lamb cubes with butter. ... desired doneness. Combine yogurt, almonds, curry and salt. Portion rice, top with lamb cubes, spoon yogurt sauce over.
Fry lamb meat with onions. Add pine nuts and seasonings. Add tomato sauce and water. Simmer until thickened. Serve over rice.
Preheat oven to ... bag (tie, make skits, etc.) Bake 35 to 45 minutes (for lamb). NOTE: Sauce will case inside of bag to darken in color - normal reaction!
Wipe the lamb chops with damp ... To make the sauce, pour the ... Simmer, stirring for 3-4 minutes until blended and heated through. Pour over chops and serve.
Mix all the ... tin with the lamb drippings or about ... To make the sauce, slice the ... degrees - medium rare. 145 degrees - medium. 165 degrees - well done.
Mix marinade, Worcestershire sauce and wine together. Place lamb chops in dish, ... into mint sauce. Microwave for 5 minutes. Pour over chops and serve.
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