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Results 81 - 90 of 125 for boneless lamb
81. IRISH STEW
In large saucepan or Dutch oven, combine lamb, onion, bay leaf, salt ... vegetables are tender. Remove bay leaf. Season to taste. Makes 6 servings.
In non-metal bowl or sealable ... mix well. Add lamb or pork, coat with marinade. ... loses pink color throughout. Brush with marinade. 8 servings.
Combine flour, 1/2 teaspoon of the salt, and pepper. Dredge meat pieces in flour mixture, shaking off excess. In a deep 3 to 4-quart pan, ...
Drain canned ripe olives; save liquid. Cut lamb into small pieces. Heat oil. ... heat until thickened, about 5 minutes. Makes 6 to 8 servings.
85. SKEWERED LAMB
Arrange lamb in crock, glass or enamel ... 4-24 hours, stirring occasionally. Thread meat on skewers dust with flour and grill. Serve over rice.
86. SPICY LAMB STEW
Coat large Dutch oven with ... until hot. Add lamb, cook 3 minutes or ... for 5 minutes. Ladle into bowls. Top with yogurt if desired. Serves 4.
Combine all ingredients in 3-quart casserole (do not brown meat), stir gently to blend. Cover, bake for 5 hours at 250 degrees, do not ...
88. YOGURT KEBABS
1. Blend onion, yogurt, dill ... pepper. 2. Place lamb in a bowl, pour the ... be sure to baste the meat a few times with oil. Makes 6 servings.
Put oil into a large heavy pot, brown the lamb then sprinkle with the flour, ... water. Replace the lid and simmer until the vegetables are tender.
Trim all fat and gristle from lamb and cut into slices about ... servings. NOTE: Toast hazel nuts in 200 degree oven 20 minutes before crushing.
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