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LAMB
AND ARTICHOKE KEBABS RECIPE
This recipe
will teach you how to make Lamb and Artichoke Kebabs. It is
a quick and easy recipe to make. This recipe is a great one
to make for a dinner or a barbecue I even make some up for
easter or christmas. A lot of people do not know what to do
with artichokes but believe me on these Lamb and Artichoke
Kebabs mixed with the lamb, capsicum, mushrooms and then left
to marinate overnight and then grilled or fried they taste
really exceptional.
Lamb and
Artichoke Kebabs Ingredients
1 cup olive
oil
500g diced lamb
1 tsp mustard powder
4 cloves garlic crushed
2 Tbs fresh marjoram chopped
315g button mushrooms halved
1 Tbs fresh thyme leaves chopped
1/2 cup fresh basil leaves chopped
1 large red capsicum seeded and chopped
410g can artichoke hearts drained and halved
Lamb and
Artichoke Kebabs Method
Soak bamboo skewers in water
for 1 hour to prevent them from scorching. Thread lamb, artichoke
hearts, capsicum and mushrooms onto skewers then place in
a large dish. Combine other ingredients and pour over kebabs.
Cover and marinate overnight. Grill or barbecue the Lamb and
Artichoke Kebabs. Serve over a bed of rice or with a nice
big green salad.
Enjoy your freshly made
Lamb and Artichoke Kebabs!
LAMB
AND MUSHROOM CASSEROLE RECIPE
This
recipe will teach you how to make Lamb and Mushroom Casserole.
It is a quick and easy recipe to make. This
is a great tasting lamb casserole recipe with the combination
of lamb leg chops, seasoned flour, butter, mushrooms, onions,
bayleaf, green peas, sherry, lemon juice, stock, salt and
pepper goes into making the Lamb and Mushroom Casserole taste
absolutely sensational. I usually make this casserole up in
the winter months as it warms you up. Serve this casserole
with boiled rice or vegetables. I prefer it with the rice
but my husband likes the vegetables with it so I cook both
when I make the Lamb and Mushroom casserole.
Lamb and Mushroom Casserole Ingredients
1
bayleaf
1 Tbs sherry
1/2 cup stock
salt and pepper
4 lamb leg chops
1 Tbs lemon juice
3/4 cup green peas
4 small white onions
2 Tbs seasoned flour
1/4 lb fresh mushrooms
1 Tbs butter or margarine
Lamb
and Mushroom Casserole Method
Trim the excess fat from the
chops and coat them well with seasoned flour. Melt the butter
in a pan and brown the chops on both sides then drain and
place in a lightly greased casserole sprinkling over any left
over seasoned flour. Add sliced mushrooms, peeled whole onions,
bayleaf, peas and the combined sherry, lemon juice and stock.
Season the Lamb and Mushroom Casserole with salt and pepper.
Cover and bake the Lamb and Mushroom Casserole in a moderate
oven 350 degrees for about 1 1/2 hours or until the chops
are tender. Serve the Lamb and Mushroom Casserole with vegetables
or boiled rice.
Enjoy
your freshly made Lamb and Mushroom Casserole!
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