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Herb and Spice Brine Leg of Lamb by SmokinhotchefThis may be one of my best creations yet. There are an array of herbs and spices, most from my own garden, that help bring this leg of lamb up to that of a prized dish in any locale. The lamb is seasoned in a brine refrigerated for up to 36 hours, so it is essentially a make ahead dish. There is no need for further seasoning… |
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Dumpling and Lamb Stew by Peter BrownI found this recipe from Thuli of MGANSI STYLE CUSINE and have passed it on as it was presented : Peter "Whether it’s prepared in winter or summer this dish is a guaranteed winner and your guests will give you the complimentary ‘oooh’s and ‘aaah’s around the dinner table. I grew up in an environment whereby if there’s been a… |
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4097 views
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Navarin d'Agneau by PhilWonderful spring lamb and vegetable stew that defies stew stereotypes. This is a remarkably light and fresh celebration of the best spring foods. Unlike winter stews (tasty, but the meat and vegetables are all the same mushy, pasty consistency) this recipe has you cook the meat and the vegetables separately, combining them at the… |
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3080 views
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Roasted Australian Lamb Rack by CHEF ASHRAF ABD ALEEM ELKHARBOTLYRoasted Australian Lamb Rack |
1 vote
4560 views
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ULTIMATE MEAT POTJIE by Peter BrownA Potjie in South Africa is a stew cooked on an open fire in a 3 legged cast iron pot (POTJIE) This is a traditional way to cook ,take your time,consume much beer and wine and enjoy |
1 vote
2734 views
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