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... leaves — perhaps a mix of rocket (arugula), lambs lettuce and a little baby spinach red onion, chopped pomegranate ...

recipe - peter - 21 Mar 2007 - 6:08pm - 3 comments - 0 attachments

After finding this incredable Walnut Oil I searched high and wide for new recipes. I modified this marinade recipe I’ve had for years. It really makes the difference. Ready New Zealand Lamb — Loin, Chops, Leg all work ½-&#x ...

recipe - Christopher - 26 Oct 2009 - 4:35am - 1 comment - 0 attachments

Cooking Temperatures for Lamb: Rare: • 120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting Medium-rare: • 130-140 °F ...

reference - anon (not verified) - 18 Feb 2012 - 8:35pm - 1 comment - 1 attachment

I’ve just read David’s lamb shank recipe . Whilst I’m sure it is delicious as David’s food always is, I keep my lamb shanks really simple. Ready 1 lamb shank per person dried oregano salt and pepper ...

recipe - peter - 21 Mar 2007 - 9:38am - 1 comment - 0 attachments

Were you to ask my children to describe their favourite dinner, it would be rack of lamb with roast potatoes . Despite its cost (and it is expensive), their mother and I make sure they have it on a regular basis, just to see the joy on their faces wh ...

recipe - David - 7 Apr 2007 - 4:13pm - 1 comment - 0 attachments

I get why the Greek gods were so easily appeased by the slaughtering of a lamb: they love a good meal as much as the next deity. The flavor of the meat is delicate bordering on the divine. My daughter loves this too. When she was just shy of three ...

recipe - Andrew - 25 Oct 2009 - 7:21am - 1 comment - 1 attachment

When I see lamb shank on a menu, I find it hard not to choose it. I love the way the meat clings on for dear life to the bone the way the last autumn leaf perilously holds on to the tree. I love the burst of flavor that invariably explodes on your tongu ...

recipe - David - 12 Feb 2007 - 8:25pm - 4 comments - 0 attachments

Help. I am cooking rack of lamb on the gas grill and the dripping juices keep flaring up and burning the lamb. What can I do to prevent this. ‹ Salad for a camping trip Art that is good enough to eat › (Cooking, grill, lamb, rack of l ...

forum topic - AmareF - 29 Sep 2010 - 5:18pm - 4 comments - 0 attachments

Hilario Bell is the percussionist with Tiempo Libre, a Cuban band with a penchant for great food! He has shared this simple and succulent recipe with us at GreatGrub which we recommend with an accompanying Mojito and the album playing alongside ...

recipe - David - 1 Jun 2009 - 8:41pm - 1 comment - 0 attachments

Here is my marinade for Greek style leg of lamb. You can use it with both boneless and bone-in. I find that the yogurt naturally enhances the flavor of the lamb while the onion and garlic do their part to tenderize the meat. Ready 1 onion, ...

recipe - Andrew - 25 Oct 2009 - 5:49am - 1 comment - 0 attachments