Ingredients 1 leg of lamb, butterflied and trimmed 6 tbsp rosemary Black pepper Green onions 4 cups burgundy wine 2 cups olive oil 1/2 cup
Category: Lamb
Ingredients 4 tbsp butter or margarine 4 small onions, peeled and sliced 4 lb boneless lamb shoulder or breast, cut into 2″ cubes 2 lb
Ingredients 3 lg cloves garlic, minced 3 tbsp light-tasting olive oil 3 tbsp dry red wine 1 tbsp dijon mustard 1 tbsp dried rosemary 1
Ingredients 1 cup red wine 1/2-3/4 cup soy sauce 1 tbsp rosemary leaves, crushed 1 tbsp fresh black pepper 4 cloves garlic, crushed 1 half
Ingredients 2 cups basmati rice 3 oz red lentils 4 1/2 cups water 1/2 lb lamb, cubed 2 onions, chopped 1 tomato, peeled, seeded &
Ingredients 5 lb leg of lamb boned & butterfly and remove as much fat as possible. Marinade 8888 1/2 cup olive oil 6 tbsp red-wine
Ingredients 1 1/2 lb ground lamb 1 lg yellow onion; chopped fine 1 bn parsley; chopped 1 cup pine nuts 1/2 cup olive oil 1/2
Ingredients 1 leg of lamb, about 2 kg 2 lemons (juice only) freshly ground black pepper 2 tbsp butter or margarine 3 garlic cloves salt
Ingredients 1 lb (about 4 lg), preferrably Japanese, eggplants 5 to 6 tbsp olive oil 1 tbsp salt 1/2 tsp freshly ground white pepper 2
Ingredients 1/4 cup soy sauce 3/4 cup pinot noir or burgundy 1/4 cup orange juice 2 tbsp lemon juice 2 tbsp honey 1 tsp dry