| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 61 - 70 of 101 for rosemary lamb leg
Puree first 6 ingredients in ... large muscles of lamb to form even thickness. Rub ... gain into thin slices and serve with hard crusted bread.
Remove excess fat. Trim fat covering from surface of lamb. With mallet pound to ... minutes). Remove, let stand 15 minutes while covered and carve.
Make small holes in flesh of lamb with paring knife. Insert a ... lemon pepper and rosemary. Rub spices into meat ... minutes before you carve it.
If too large, may divide into 2 or 3 pieces and freeze extra. Marinate meat for 3 to 4 hours. Roast in oven at 375 degrees for 25 minutes. ...
Preheat oven to 325 degrees. Wipe lamb with damp paper towels. Using ... onion, salt, pepper, rosemary and thyme over and around ... (for medium). Baste occasionally.
66. LAMB STOCK
Preheat oven to 425 degrees. ... bay leaf, and rosemary. Cover loosely and simmer ... little water to keep the bones covered). Strain and de-grease.
Rub lamb with mixture of salt, pepper, rosemary and garlic. Let stand 1 ... sprigs. Spices can be adjusted to taste; above is suggested minimum!
Place lamb, fat side up, in ... degrees. Let stand 10 minutes before carving. Serve with Mint Sauce and garnish with fresh mint. Yield: 8 servings.
69. LEG OF LAMB
Marinate minimum of 6 hours, better overnight, turning occasionally. Grill to desired doneness, brushing with glaze often.
Trim fat off lamb. Mix together all but ... marinate 4 or more hours (overnight is best). Barbeque the lamb, using marinade to baste with, until done.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables