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Results 71 - 80 of 125 for boneless lamb
71. LAMB STEW
Lightly flour 1" cubes of stew meat. Brown the meat well in a small amount of oil. Add enough water to just cover the meat. Add garlic, ...
72. SPEIDIS
In a glass or plastic bowl, combine first 9 ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring ...
73. ESTANBOLI POLOU
Brown meat in butter, add onions and fry until transparent. Add spices and tomato puree. Salt and pepper to taste. Cover and simmer gently ...
Place onion and garlic in ... stirring once. Add lamb pieces; cover with plastic wrap, ... parsley and lemon juice. Serve immediately. Serves 4.
DO NOT BROWN MEAT! Combine all ingredients in a 5 or 6 quart casserole, stirring gently to blend. Cover, bake 5 hours in 250 degree oven. ...
76. RAGOUT OF LAMB
Cut fat from lamb and dredge in flour, seasoned ... reduced. Stir in parsley, lemon juice and rind. Serves 4-6. Flavor improves with reheating.
Heat oil in a 6 ... medium heat. Add lamb, about a fourth at ... and place a section in each bowl. Ladle soup into bowl. Makes about 8 servings.
Pour oil into 4 quart ... minutes more until lamb is tender. Add apricots, lemon ... and serve. Good with rice and green salad. Serves: 4 to 5.
79. SPEIDIS
In a glass or plastic bowl, combine first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring ...
80. SOUVLAKIA
Cut meat into 1 inch cubes. Marinate meat in mixture made from the remaining ingredients in a glass dish for 2 hours. Divide meat evenly on ...
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