1 - 10 of 260 for lamb sauces
Preparation Time: Approximately ... to 325°F. Place lamb in a roasting ... matzoh. ***Fat content does not reflect fat removed after skimming pan juices. e
Brush lamb cubes with butter. ... desired doneness. Combine yogurt, almonds, curry and salt. Portion rice, top with lamb cubes, spoon yogurt sauce over.
Mix marinade, Worcestershire sauce and wine together. Place lamb chops in dish, ... into mint sauce. Microwave for 5 minutes. Pour over chops and serve.
Fry lamb meat with onions. Add pine nuts and seasonings. Add tomato sauce and water. Simmer until thickened. Serve over rice.
Mix all the ... tin with the lamb drippings or about ... Using a meat thermometer: 140 degrees - medium rare. 145 degrees - medium. 165 degrees - well done.
Make the mint ... cut slits in lamb and fill slits ... minutes before slicing. Stir mint sauce, pour into a sauceboat and serve separately with the lamb.
Wipe the lamb chops with damp ... skillet with the pan drippings. Simmer, stirring for 3-4 minutes until blended and heated through. Pour over chops and serve.
Cook lamb in foil at ... drippings. Sauce: Mix all ingredients in small saucepan. Stir until well blended. Allow to boil up once. Serve hot with roast potatoes.
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!
Preheat oven to 450°F. Sprinkle lamb with salt and ... remaining 2 tbsp. mint and season to taste with salt and pepper. Serve with lamb. Yield: 6 servings
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