Ingredients
- Servings: 4
- 2 pounds lamb tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 onion, thinly sliced
- 1 stalk celery, chopped
- 2 cups red
- 1 (.75 ounce) packet dry brown gravy mix
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 1 hr 30 mins
- preheat oven to 350 degrees f (175 degrees c).
- place lamb in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. top with onion and celery, and pour over all.
- bake in the preheated oven for 45 minutes.
- when done baking, remove meat from baking dish, and place on a serving platter. pour gravy mix into baking dish with and cooking juices, and stir until thickened. slice meat, and cover with the gravy.
Ingredients
- Servings: 12
- 1 (14 ounce) can beef broth
- 3 pounds boneless lamb ribs
- 1 (18 ounce) bottle barbeque sauce
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs 30 mins
Ready Time: 4 hrs 45 mins
- pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
- preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
- bake in the preheated oven for 30 minutes, or until heated through.
Ingredients
- Servings: 6
- 1 (2 pound) lamb tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 15 mins
- place lamb tenderloin in a slow cooker with the contents of the soup packet. pour water, , and soy sauce over the top, turning the lamb to coat. carefully spread garlic over the lamb, leaving as much on top of the roast during cooking as possible. sprinkle with pepper, cover, and cook on low setting for 4 hours. serve with cooking liquid on the side as au jus.
Ingredients
- Servings: 12
- 1 (14 ounce) can beef broth
- 3 pounds boneless lamb ribs
- 1 (18 ounce) bottle barbeque sauce
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs 30 mins
Ready Time: 4 hrs 45 mins
- pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
- preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
- bake in the preheated oven for 30 minutes, or until heated through.
Ingredients
- Servings: 12
- 1 (14 ounce) can beef broth
- 3 pounds boneless lamb ribs
- 1 (18 ounce) bottle barbeque sauce
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs 30 mins
Ready Time: 4 hrs 45 mins
- pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
- preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
- bake in the preheated oven for 30 minutes, or until heated through.
Ingredients
- Servings: 8
- 8 (4 ounce) lamb shoulder blade chops
- 4 carrots, coarsely chopped
- 4 onions, coarsely chopped
- 6 potatoes, coarsely chopped
- 1 pinch salt
- 1/4 teaspoon cracked black pepper
- 4 cups vegetable broth
- water, or amount to cover
- 3 bay leaves
- 1 (14 ounce) bag dry split yellow peas
Recipe
Preparation Time: 20 mins
Cook Time: 2 hrs 30 mins
Ready Time: 2 hrs 50 mins
- place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. stir in salt and cracked black pepper.
- pour in vegetable broth and enough water to cover; drop in bay leaves. bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
- stir in split peas and bring to a boil. reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. stir occasionally to keep stew from burning on the bottom.
Ingredients
- Servings: 12
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 teaspoon dried oregano
- 3 cloves garlic, crushed
- 4 pounds lamb tenderloin, cut into 1 inch cubes
- 2 medium yellow onions, cut into 1 inch pieces
- 2 green bell peppers, cut into 1 inch pieces
- skewers
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 2 hrs 45 mins
- in a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add lamb, onions, and green peppers, and stir to coat. cover, and refrigerate for 2 to 3 hours.
- preheat grill for medium-high heat. thread lamb, peppers, and onions skewers.
- lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
