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July 2018

Lamb Recipes

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Roast Mallard with Root Vegetables Country

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Butterfly Lamb with Rosemary Recipe

Butterfly Lamb with Rosemary recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Butterfly Lamb with Rosemary recipe  PDF


6 lb Leg of lamb, boned
2 ts Black pepper, ground
1/4 c Olive oil
1 Bay leaf
1 tb Lemon juice
1 tb Rosemary dried
1. Place the lamb in a shallow pan.
2. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well
and rub the mi ture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3. 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 o doneness. Turn the meat several times as it cooks. Cooking time will depen 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 rar meat to 40 minutes for medium well done. Let stand for 20 minutes covered with foil. Serve sliced.

Butterfly Lamb with Rosemary recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
273 people have voted
Last Reviewed on 2018-07-16



Monday, Jul 16 2018 Download & Print Butterfly Lamb with Rosemary recipe  PDF   Lamb recipes RSS   Thumsb up

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Baked Salmon In Foil
Baked Salmon In Foil Recipe


3 1/2 lb Salmon 1 Lemon Salt and Pepper 1 tb Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a med...

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