Whether it’s on a special holiday or a family Sunday lunch, there is little to beat a good roast and this Greek Style Leg of Lamb Recipe is one to consider
Season lamb cubes with salt, pepper, and cayenne and toss with flour. Return lamb to pan. 2 ½ lbs boneless lamb shoulder, cut into 1 – 2 inch pieces. On medium high heat, lightly brown lamb, about 1 minute on each side. 2 ½ lbs boneless lamb shoulder, cut into 1 – 2 inch pieces
Fry the lamb in batches until lightly browned all over, then transfer to a plate. Return the lamb to the casserole dish, add the hot stock and season to taste
Gently fry the boned lamb with the onion, then, when it is half cooked, add the peeled tomatoes, and when the cooking is finished add the cardoons (or other vegetable) boiled separately, and leave to gain flavor with the meat
I have called this stew a North African LambStew mainly because I love the spices peculiar to Morroccan-style cooking and any creativity for calling it something else simply escapes me today
Some of these offerings were more successful than others, some were downright disasters, although with hindsight the roasted lamb with anchovies was particularly ill considered
12 lamb chops, trimmed. For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done. Related 12 lamb chops
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