Lamb

I am on Jury Duty, and there isn’t much to say about Card No. 192, so this is as good a time as any to tell you what happened in April. In case you missed it, I posted on Facebook that we are the type of crazy people who throw an fancy party with anContinue reading 192. Grilled Boneless Leg of Lamb →

ingredients: 1 cup chick-peas1 pound carrots½ pound turnips1 small celery root2 onions1-2 pound chicken2 pounds mutton neck, boned breast or shoulder, cut into pieces4 tomatoes1 sprig thyme, or ½ teaspoon dried1 bay leaf2 cloves1 pinch saffron2 cups semolina3 cups salt water2 cups zucchini1 Tablespoon oil1 handful raisins (optional)1 teaspoon harissa sauce instructions: A vegetable steamer […]

Now, if you you’re thinking–hey now, didn’t you already make the Greek Lamb Stew card? Well I did. But that was card 156. This is card 166. Greek Lamb Stew NOT in Eggplant Boats. Missing eggplant boats aside, the difference between the two seems to be black olives vs. okra/green beans and elbow macaroni. So,Continue reading 166. Greek Lamb Stew →

1 double crown roast of lamb (14 to 17 ribs) filled with ground lamb3 to 4 cups soft bread crumbs¼ cup butter or margarine, melted1 ½ teaspoons saltFew grains pepper1 medium onion, chopped2 stalks celery, minced2 cups canned crushed pineappleWater Remove ground meat from center of roast. Cook ground meat in a skillet over low […]