Instructions:

Yields 6 Servings 1 Leg Of Lamb, Boned 1 Tbls

Olive Oil 1/3 Cup Lemon Juice 2 Cloves Garlic,

Crushed - Salt 1 tsp Dried Oregano

- Pepper - New Potatoes 1 tsp

Dried Oregano Trim the skin and all excess fat from the lamb.

Open out the meat.

Rub all the surfaces with lemon juice.

Sprinkle with salt and pepper to taste.

Sprinkle the first measure or oregano over the inside surface of the

meat.

Roll the meat and tie securely.

Heat the olive oil in a pot large enough to handle the meat roll.

Brown the meat on all sides.

Turn the heat down to a gentle simmer.

Add the rest of the lemon juice, the garlic and the second measure of

oregano.

Cover.

Simmer gently, turning occasionally, for 1 1/2 hours.

Add the new potatoes.

Continue cooking until the meat is very tender (about 1 hour longer).

Surround the meat with the new potatoes on a serving platter.

Pour the remaining lemony pan juices over the meat.

Serve.

Notes:

Instructions:

Yields 6 Servings 1 5 Lb Leg of Lamb 2 small

Onions, Chopped - Salt 4 Sprigs

Parsley - Black Pepper, Ground 3 Dried

Mushrooms, 1 Tbls Oregano Washed &

Chopped 1 Clove Garlic, Halved 1 Cup Water 1/4

Cup Butter 1 LARGE Lemon, Juice Only Preheat the oven to

500 degrees.

Place the lamb, skin side up, on a rack in an open roasting pan.

Rub the meat with the salt, pepper, oregano and garlic.

Melt the butter.

Add the lemon juice.

Pour over the meat.

Add the onions, parsley, mushrooms and half of the water to the pan.

Place in the oven.

Roast for 20 minutes.

Reduce the oven temperature to 350 degrees.

Add the remaining water.

Roast to the desired degree of doneness, basting occasionally.

Serve with pilaf.

Notes:

Instructions:

Yield: 12 servings

3/4 c Chopped onion

1/3 c Chopped celery

2 Cloves garlic, minced

1/4 c Olive oil

2 Beaten eggs

10 oz Frozen chopped spinach,

Thawed

1/4 c Snipped parsley

3 tb Fresh snipped basil

1/4 ts Dried marjoram, crushed

1/4 ts Pepper

6 c Plain croutons

1/2 c Water

1/4 c Grated parmesan cheese

1 5-7 pound legg of lamb,

Boned and butterflied

1 ts Dried rosemary, crushed

Sprigs of Fresh mint (opt)

Sprigs of fresh marjoram (op

For stuffing, cook the chopped onion, chopped celery, and minced

garlic in hot oil till tender but not brown. In a medium mixing

bowl

stir together the eggs, spinach, parsley, basil, marjoram, and

pepper; add onion mixture. Stir in croutons and cheese. Drizzle

with

water to moisten, tossing lightly. Set aside

If necessary, remove the fell (pinkish red paper-thin layer) from

the

surface of meat. Pound meat to an even thickness. Sprinkle with

rosemary. Spread the stuffing over the roast. Roll up and tie meat

securely.

Place roast, seam side down, on a rack in a shallow roasting pan.

Insert a meat thermometer in the thickest potion of meat. Roast,

uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat

thermometer registers 150 F.

Let roast stand for 15 minutes before carving. Remove strings. If

desired, garnish with sprigs of fresh mint and sprigs of fresh

marjoram.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Bill Hufferd of DC3 Restaurant, Santa Monica, CA

Ingredients:

2 shallots -- chopped

1 tablespoon cream

1 1/4 pound butter

1 cup white wine

1 pinch salt -- to taste

1 pinch white pepper -- to taste

1 pinch cayenne pepper -- to taste

Instructions:

Sweat shallots in butter, add white wine, a pinch each of salt, white

pepper, and cayen

e pepper. Reduce.

Add cream. Reduce. Whisk in butter over medium heat. Strain and keep

warm.

Notes:

Instructions:

Yields 8 Servings

1 6-lb leg of lamb, boned 2 tsps black pepper,

ground

1/4 cup olive oil 1 bay leaf

1 tbls lemon juice

1 tbls rosemary dried

Place the lamb in a shallow pan.

Combine the oil, lemon juice, rosemary, pepper and bay leaf.

Blend thoroughly.

Rub the mixture all over the lamb.

Cover.

Let stand for 2 hours or longer, unrefrigerated but in a cool place.

Turn the meat occasionally.

Prepare a charcoal fire or preheat the broiler.

Place the lamb on the fire or under the broiler.

Grill or broil the meat to the desired degree of doneness.

Turn the meat several times as it cooks.

Cooking time will depend on the distance of the meat from the heat,

the

intensity of the heat and whether the grill is covered. It should vary

from

about 20 minutes for rare meat to 40 minutes for medium well done.

Let stand for 20 minutes covered with foil.

Serve sliced.

Notes:

Servings :6

Time to prepare :150 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup all-purpose flour

salt

black pepper

3 pounds lamb -- cut into 2" cubes

1 1/4 cup olive oil

1 whole bay leaf

1 1/4 teaspoon ground thyme

1 1/4 teaspoon dried rosemary

1 clove garlic

2 cups chicken stock

1 cup white wine

1 can tomato sauce

2 dozen small white onions -- blanched and peele

1 1/2 cup black olives -- pitted

Instructions:

Season flour with salt and pepper and dredge lamb cubes in it. Heat

olive oil in l

rge soup kettle over medium high heat. Brown lamb cubes in oil.

Sprinkle herbs and garl

c over lamb and add stock, wine, and tomato sauce. Season with

additional salt and pepp

r to taste.

Simmer over medium heat for 1-1/2 hours. Add blanched onions and

olives. Simmer 1/

hour longer.

Notes:

Instructions:

Yields 8 Servings

8 lb leg of lamb, whole 1 cup onion, diced

Marinade: 2 bay leaves

3/4 cup olive oil 1/2 tsp thyme

1/4 cup lemon juice 1/2 tsp oregano

1 tbls tarragon vinegar 1/2 tsp pepper

1 tbls garlic, minced

Trim the lamb of as much fat as possible.

Mix together the marinade ingredients.

Rub it all over the lamb, turning it occasionally for three to four

hours.

Make a good fire with about 36 coals and shovel them into the two side

racks

of a Weber grill.

Place the drip pan and put on the cover, with its vents open.

Roast for one hour and 20 minutes or until an instant-read thermometer

reads

130 degrees.

Keep the top and bottom vents open during the entire roasting time.

Let the lamb rest for at least 15 minutes before carving into fairly

thin

slices more or less vertically.

NOTE: If you haven't time for the marinating process at least be sure

to take

the meat out of the refrigerator for an hour before cooking and rub it

thoroughly with olive oil, pulverized garlic, salt, and pepper.

Notes:

Instructions:

1 oz.[25g] butter

1 tablespoon olive oil

1 large onion - chopped

2 lb [900 grams] boned leg or shoulder

of lamb cut into cubes.

1 oz flour

1/2 pint light stock [or water]

1 tablespoon capers, rinsed

2 small gherkins rinsed and sliced

Grated rind of 1 lemon

1 tablespoon chopped parsley

Salt and black pepper.

1/2 pint natural yoghurt.

Melt butter and oil in a large pan and fry onion for 5 min without

browning. Add cubed lamb and fry for 3 min, stirring occasionally.

Add flour and cook gently for 1 minute. Stir in stock or water and

bring to boil. Add capers, gherkins, lemon rind, parsley and salt &

pepper. Cover and simmer gently for about 1 hours until meat is fork

tender. This could be transferred to a casserole and cooked in an

oven at low temperature. Off heat stir in yoghurt. Reheat gently and

serve. Goes well with plain boiled long-grain rice. Braised

courgettes are a good accompaniment.

This lamb dish freezes well but thaw and reheat gently without

boiling.

4 servings.

Notes:

Instructions:

Yield: 4 servings

1 cn Stewed tomatoes (14.5 oz)

2 lb Ground lamb

1/2 c Italian bread crumbs

1/4 c Onion,chopped (opt)

1 Egg

1 1/2 t Salt,divided

3/4 t Pepper,divided

1/2 t Thyme

2 pk Spinach (10 oz)*

1 c Dairy sour cream

1 pk Cream cheese (3 oz)

2 T Margarine,melted

1/2 t Salt

1/4 t Pepper

1/4 t Ground nutmeg

1/4 c Ketchup

1. Chop tomatoes into small pieces. Mix together tomatoes and all

juices with lamb, bread crumbs, onion, egg, 1 teaspoon salt, 1/2

teaspoon pepper and thyme in medium bowl. Mix well. Place mixture in

1 1/2-2 quart ring mold. Make an indentation along inside and

outside

rims of mold to allow for cooking juices. Place on jelly roll pan.

Bake in 350'F. oven for 1 hour.

2. Meanwhile, make spinach filling. Thoroughly blend all remaining

ingredients but ketchup in ovenproof dish. After lamb mold has baked

30 minutes, begin baking filling for 30 minutes.

3. Remove lamb mold from oven. Drain excess juices and invert onto

serving platter. Spoon creamy spinach filling into center. Heat

ketchup and spoon over lamb ring.

Notes:

Instructions:

Yield: 8 Servings

2 tb Olive oil

2 tb Minced shallots

1/2 c Chopped leeks, white part

Only

4 c Fresh spinach, cleaned

And stemmed

1 tb Minced garlic

1 1/2 c Chevre cheese

5 lb Leg of lamb, boned and

Butterflied

3 tb Chopped fresh rosemary

Plus fresh rosemary

Sprigs

Salt and pepper

1/2 c Cracked black pepper

2 tb Chiffonade of mint

Essence

Preheat the oven to 425 degrees F. In a saute pan, heat 1 tablespoon

of the olive oil. When the pan is smoking hot, saute the shallots

and

leeks. Season with salt and pepper. Saute for 1 minute. Add the

spinach and garlic. Saute for 2 minutes or until the spinach has

wilted. Remove from the heat and turn into a mixing bowl. Stir in

the

cheese to the spinach mixture. Season with salt and pepper. Lay the

lamb on a work surface. Rub the entire lamb with the remaining olive

oil, chopped rosemary, salt and pepper. Spread the spinach filling

evenly over the meat. Roll the lamb lengthwise and tie with butchers

twine. Pack the outside of the rolled meat with the cracked black

pepper. Place the roast in a shallow roasting pan and roast for 1

hour and 20 minutes. Let the lamb rest for 10 minutes before

carving.

Garnish with mint and Essence.

Yield: 8 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD

NETWORK SHOW #EE2278 Format by Dave Drum - September 98

Notes:

Instructions:

Yield: 6 servings

8 tb Vegetable oil

1/4 ts Black peppercorns

6 Whole cloves

2 Bay leaves

6 Cardamom pods

2 Medium onions finely chopped

6 Garlic cloves chopped

1 Inch cube of ginger chopped

2 lb Cubed lamb

2 ts Ground cumin seeds

1 ts Coriander seeds

1/4 ts Cayenne pepper

2 ts Salt

5 tb Plain yogurt well beaten

2 lb Fresh spinach chopped

1/4 ts Garam masala

Heat the oil in a large pot over a medium-high flame.

When hot, put in the peppercorns, cloves, bay leaves, and

cardamom

pods. Stir for a second. Now put in the onions, garlic and

ginger.

Stir and fry until the onions develop brown specks. Now add the

meat,

ground cumin, ground coriander, cayenne pepper, and 1q/2 of the

salt. Stir and fry for a minute.

Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep

doing this until all yogurt has been incorporated. The meat should

also have a slightly browned look. Add the spinach and the remaining

salt. Stir to mix. Keep stirring and cooking until the spinach wilts

completely. Cover tightly and simmer on low heat for about 1 hour or

until meat is tender. Remove the lid and add the garam masala. Turn

the heat to medium. Stir and cook another 5 minutes until most of

the

water in the spinach disappears and you have a thick, green sauce.

Remove the whole spices and serve.

Notes:

Instructions:

Yields 6 Servings

5 Lb Leg of Lamb, Trimmed

- Salt

- Black Pepper, Ground

1 Bunch Scallions, Chopped

8 Stalks Fresh Mint, Chopped

1 Cup Lamb Stock or Bouillon

Preheat the oven to 450 degrees.

Rub the meat with salt and pepper.

Place the roast on a rack in an open pan.

Bake until browned (about 15 minutes).

Reduce the oven temperature to 325 degrees.

Continue roasting until the meat is rare (140 degrees on a meat

thermometer).

Cover the lamb with the scallions and mint.

Add the stock to the pan.

Return the meat to the oven.

Roast until done (175 degrees on a meat thermometer), basting

frequently with t

juices.

Serve with the cooked scallions around and on top of the meat.

Prepare a gravy from the pan drippings.

Notes:

Instructions:

The Old Stone Inn

Waynesville, North Carolina

6 to 8 lamb rib chops

3 cloves minced garlic

2 tablespoons Dijon mustard

2 tablespoons soy sauce

1/2 teaspoon thyme

1/2 teaspoon oregano

2 sprigs fresh rosemary

1 tablespoon lemon zest

1/4 cup olive oil

1 cup Marsala Sacue (see following recipe)

Whisk all ingredients together except olive oil. Slowly add the oil,

whisking until marinade is creamy. Brush lamb with

marinade, reserving remainder for sauce. Refrigerate chops four hours

or

overnight. Grill or roast lamb chops to your

preference. Place Marsala Sauce and 2 tablespoons (or more) of

marinade

in a small saucepan and bring to a boil. Reduce

heat and simmer for several minutes until slightly thicker. Serve over

lamb chops. Serves 2.

This sauce is easily doubled or tripled when needed. We always use

lamb

rib chops at the Inn because they seem

more tender and flavorful; however, loin chops will also work.

Marsala Sauce

1/4 cup finely diced shallots

1/4 cup butter

1/2 cup dry Marsala wine

1 cup beef stock

1 cup heavy whipping cream

1 tablespoon mixed pink, green & black peppercorns, coarsely ground

Melt butter over medium heat, add shallots and sauti until golden

brown,

5 to 10 minutes. Add Marsala and bring to a boil

for about 5 minutes - or until the mixture is reduced to about one

cup.

Add the heavy cream and pepper, and cook over

medium heat until it is reduced to a thick sauce, 5 to 10 minutes.

Season with salt. Serves 4.

We use this sauce for nearly every variety of meat. For a wonderful

Pork

Tenderloin sauce, replace Marsala with

Apple Jack Brandy. For a mushroom sauce, add 1 cup of sauteed shitake

mushrooms to finished sauce and simmer

for a few minutes. If you'd like a sauce for poultry, replace half the

beef broth with chicken broth.

Don't use anything but heavy cream - half & half won't do. And don't

try

to make it without the alcohol - it won't

taste anything like the real thing. You can substitute canned broth

for

the real thing - but don't even think about

bouillon cubes. This might all sound picky - but this sauce is

expensive

to make and there's no point spending the

money if it isn't going to turn out just like you had it at The Old

Stone Inn.

Notes:

Instructions:

Yield: 6 servings

2 lb Lamb, cut in 1-inch cubes

1 lb Potatoes, peeled and cut

- in cubes

1 lb Carrots, peeled and sliced

1 lb Onions, quartered and sliced

2 Bay leaves

1/2 ts Oregano

1/2 ts Thyme, crushed

1/2 ts Rosemary

Cover the lamb with water and boil for 15 minutes. Drain and dry

the meat. Combine meat and vegetables. Tie the herbs in a small

cloth bag, add to the mixture. Add enough water to almost cover.

SImmer for 1 hour and 30 minutes. Remove the herb bag and serve.

Serves 6 to 8.

Notes:

Instructions:

Yields 10 Servings

7 lb leg of lamb 6 parsley stems

3 cups red wine, dry 2 bay leaves,

crumbled

1/2 cup olive oil 2 garlic cloves,

minced

2 onions, sliced thin 2 tsp salt

1 carrot, sliced thin 1/2 tsp pepper

1 tbls thyme, dried

Have the butcher bone, butterfly and pound the lamb to an even

thickness.

Make the marinade: Combine the wine, the oil, the onions, the carrot,

the

thyme, the parsley, the bay leaves, the garlic, the salt and the

pepper in a

large ceramic dish.

Add the lamb.

Let it marinate, covered and chilled, turning it occasionally, for 1

to 2

days.

Drain the lamb.

Pat it dry.

Fit it into a grill basket (which will keep it flat while cooking).

Broil the lamb under a preheated broiler 3 inches from the heat for 10

minutes

on each side for medium-rare meat, or until a meat thermometer

registers 140

degrees.

Transfer the lamb to a cutting board.

Let it stand for 10 minutes.

Carve it diagonally.

Arrange the slices on a heated platter.

Notes:

Instructions:

Yields 6 Servings

8 1/2 lbs American leg of lamb 2 tbls fennel seeds

salt to taste 2 tbls garlic, finely chopped

pepper, freshly ground 4 sprigs thyme, fresh, or

to taste 2 tsps thyme, dried

1/4 cup olive oil 2 tsps cumin

1 cup red wine, dry 1 bay leaf, crumbled

2 tbls Dijon mustard 2 tbls butter

Have the butcher butterfly the leg of lamb or do it at home.

Cut the meat, leaving in one piece, so that it will lie flat on a

grill.

Preheat broiler or charcoal grill.

Prepare the lamb for grilling; lay it out flat and sprinkle it on all

sides

with salt and a generous quantity of pepper.

Combine all of the remaining ingredients except the butter in a bowl.

Blend them thoroughly.

Place the lamb in a baking dish large enough to hold it.

Pour the marinade over the meat.

Turn and rub the lamb so it is evenly coated.

It is not essential to refrigerate before cooking, but if it has been,

let it

return to room temperature before starting to cook.

Remove lamb from marinade.

Place it flat on the grill, or if an oven broiler is used, place the

lamb

under it 4 to 5 inches from the source of heat.

Reserve the marinade.

Cook the lamb on the grill or under the broiler for about 10 minutes.

Turn and cook another 10 minutes for rare meat; for medium or well

done, cook

longer according to taste.

Transfer the marinade to a saucepan.

Simmer for about 3 minutes.

Add the butter.

Transfer the lamb to a baking dish.

Pour the marinade over.

Cover loosely with aluminum foil.

Let the meat rest in a warm place for 10 to 15 minutes.

Slice the meat thin.

Serve with the pan gravy.

Notes:

Instructions:

Ingredients

1 lamb roast (either leg of lamb or sirloin roast, 3-6 lbs in

size)

1/2 cup raspberry vinegar

1/4 cup lite soy sauce

1/2 cup merlot wine

2 tsp dried rosemary

1/2 cup fresh mint leaves

2 Tbsp cracked mix of colored peppercorns

2 Tbsp dijon mustard

3 Tbsp crushed Garlic

Directions

Mix together the vinegar, soy, merlot wine, rosemary, mint and half

the

mixed colored peppercorns.

Marinate the lamb in the mixture (refrigerated) for 6-8 hours or

overnight. Drain the lamb, reserving

the marinade and place in a shallow roasting pan just large enough to

accommodate the roast comfortably.

Spread the mustard over the lamb, and press the remaining peppercorns

into the mustard. Roast in a 375

degree oven for approximately 18 minutes per pound or to desired

doneness.

Serve with Saffron rice and wilted spinach

--

Notes:

Servings :12

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

5 pounds leg of lamb

2 cloves garlic -- sliced

1 1/3 cup olive oil

1 teaspoon salt -- coarse or Kosher

1 1/2 teaspoon black pepper -- freshly ground

1 teaspoon rosemary

1 1/2 teaspoon thyme

Instructions:

Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert

slivers of ga

lic. Rub all over with olive oil. Combine salt, pepper, and herbs and

rub herb mixture

ll over lamb. Allow to sit at room temperature 20 minutes. Preheat

oven to 450 degrees.

Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350.

Continue to roast

until desired degree of doneness is reached, about an hour for medium

rare. Baste with

an juices once or twice. Remove from pan and allow to rest at room

temperature for 15-2

minutes before carving.

Potatoes, carrots, and onions may be roasted in pan with lamb.

Baste occasionally.

Notes:

Servings :6

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 pounds beef or lamb stew meat -- cut into 2" c

1 1/4 cup olive oil

1 1/4 cup red wine

1 1/4 cup fresh lemon juice

1 1/2 small onion -- finely chopped

1 clove garlic -- minced

1 1/2 ginger root slice -- minced

1 teaspoon salt

1 1/2 teaspoon black pepper

1 1/4 teaspoon cayenne pepper

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon coriander leaf -- ground

18 cherry tomatoes

1 sweet green peppers -- seeded and choppe

1 red or yellow bell peppers -- chopped

3 medium potatoes -- par-boiled

18 large mushrooms

18 pearl onions -- par-boiled

3 bacon slices

Instructions:

Blend olive oil with wine and lemon juice. Stir in onion, ginger,

garlic, and spic

s. Place meat chunks in marinade and turn to coat. Marinate overnight,

turning pieces o

casionally.

Cut bacon, potatoes and peppers into 2-bite sized pieces. Thread

meat and vegetab

es onto skewers, placing a piece of bacon over each meat chunk. Grill

over hot coals un

il everything is well browned.

Notes:

Instructions:

Yields 6 Servings

1 4 1/2 Lb Leg of Lamb Coarsely

3 Cloves Garlic 6 oz Fresh Rosemary

Sprigs

- Olive Oil

- Black Pepper, Ground

Trim away any excess fat on the meat (leave a thin layer).

Make 1" slits all over the meat.

Insert a slice of garlic into each slit.

Rub well with a liberal coating of olive oil.

Coat heavily with salt and pepper.

Wrap securely in plastic wrap.

Refrigerate for at least several hours (the longer, the better).

Preheat the oven to 500 degrees.

Heat an oven proof skillet large enough to hold the lamb comfortably.

Brown the lamb on all sides.

Remove the lamb to a platter.

Pour off all but one tablespoon of the fat.

Cover the bottom of the pan with rosemary.

Place the lamb on top.

Cover the lamb with more rosemary.

Place in the oven.

Reduce oven temperature to 375 degrees after 20 minutes.

Roast 40 minutes longer.

Remove from the oven.

To serve; take the lamb, in its pan, outside.

Ignite the rosemary on top of the lamb..

Allow the fire to burn itself out.

Brush off the woody stems.

Let rest 10 to 15 minutes.

Transfer to the serving platter.

Serve.

Notes: