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Recipe of the month!



Grilled Irish Leg of Lamb

1 butterflied (boned) leg of lamb
1 bottle Crosse & Blackwell Mint Sauce
2 handfuls of fresh mint
dry or wet mustard
fresh grated pepper
3 tbsp onion juice
2 tbsp grated onion
4 tbsp melted butter
1 clove of garlic
red wine (I use a merlot; it’s a little sweeter)

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Moroccan Lamb Tajine with Pears and Aubergine

2 onions, peeled and sliced
2 lb lean lamb, leg or shoulder cut into 2-in. pieces
4 pears, peeled, cored and cut into quarters
1 large eggplant (aubergine), unpeeled, sliced into 1-in. rounds and then quartered
4 cloves garlic, sliced
Water, to cover meat and (separately) the eggplant
3 tbsp kosher salt
2 tbsp olive oil
1 tsp freshly ground black pepper
1 tsp cinnamon
2 tsp ground ginger
1 tsp ground coriander
1 tsp cumin
1/2 tsp saffron
1 handful sliced almonds

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Brandied Romney Lamb

2-3 lb lamb cut in 1-in. pieces (from shoulder or leg)
salt
pepper
6 tbsp butter
6-in. strip of orange zest
1 can condensed beef broth
1/2 cup brandy
1 large clove garlic
2 jars whole small onions
4 carrots, cut into 1-in. slices
8 oz fresh mushrooms, sliced
1 tsp lemon juice
2 tbsp fresh chopped parsley

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Lamb Sausage and Feta Spread

8 slices of white bread
½ lb. Lamb Sausage (2 links)
½ cup feta cheese spread

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Lamb Sausage Kabobs

Lamb sausage kabobs are so easy. Thread one inch lamb sausage pieces on skewers with onions and peppers. Grill and serve with yogurt sauce. In the winter, roast the skewers in the oven at 400 degrees. Serve over wilted spinach or veggied up rice.

Submitted by: Sue Bundy of RedGate Farm.

Category : Main Course Read More
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