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Results 11 - 20 of 30 for lamb neck
11. SCOTCH BROTH
Heat oil in large soup pot and brown meat on all sides. Pour in stock. Bring mixture to boil. Meanwhile, sauté onion, carrot and celery in ...
12. SCOTCH BROTH
Melt shortening in Dutch oven. Brown lamb lightly. Drain off excess fat. ... parsley just before serving. Makes about 2 quarts. 4 or 5 servings.
Use 2-3 quart pot. Place in wine, lamb, and lemon juice. Brown ... Then place them in cold water for couple minutes, then skin can be removed.
14. LAMB STEW
Cut lamb into serving size pieces. Season ... 20 minutes or until vegetables are tender. This may be served with rice or used as a one pot meal.
Use a 4 to 5 quart Dutch oven. Boil meat on high heat. Skim foam. Add barley, salt and pepper. Reduce to low heat, simmer partially covered ...
Rose & Crown Pub & ... and fell from lamb and grind meat in a ... Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.
Heat the 2 tablespoons olive oil in a pot and saute the 2 onions cut in 1/8ths until golden, about 5 minutes. Remove onions and set aside. ...
Trim excess fat from lamb neck; cut lamb into 1" ... fat from broth. Sprinkle stew with snipped parsley. 6 servings, 330 calories per serving.
Bring lamb bones to boil covered with ... stir. Cover, lower heat and simmer 25 minutes, stirring twice. Sprinkle with black pepper, if you wish.
Cut lamb into small neat sections. Remove ... just up to boil. Stir in cream. Ladle into 4 warm soup bowls. Sprinkle each with parsley. Serves 4.
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