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  <title>Latest Lamb Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
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  <item>
   <title><![CDATA[Recipe: Lamb Chops Lancashire Hot Pot]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-chops-lancashire-hot-pot/416/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:39:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-chops-lancashire-hot-pot/416/index.html</guid>
   <description><![CDATA[ 1. Preheat the oven to 200 C
2. Melt the butter in a saucepan and cook the chopped vegetables with the garlic and rosemary for a few minutes until softened. Drain on any excess liquid and set aside.
3. Fry the chops in the same pan for 3-4 minutes on each side, until golden. Remove and drain.
4. Add the white wine to the pan and boil to reduce until almost dry. Add the stock, bring to a simmer and strain through a sieve.
5. Shape the potatoes into cylinders and slice them 3mm thick. Heat the fat or dripping in a pan and fry the potatoes until golden and just tender. Drain well.
6. Place the chops in a large, shallow casserole dish and spoon the vegetables over them. Season with salt and freshly ground black pepper.
7. Layer the potatoes on top of the vegetables, overlapping them like fish scales. Pour the gravy around and bring to a simmer. Transfer to the oven for 40-50 minutes.
8. Remove the chops with the vegetables and potatoes still on top. Bring the sauce to the boil, skimming on any impurities. It should be rich and dark, just thick enough to coat the back of a spoon.
9. Place the chops in hot bowls, pour the sauce around and sprinkle with chopped parsley.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Lamb and apricot hotpot]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-and-apricot-hotpot/415/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:32:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-and-apricot-hotpot/415/index.html</guid>
   <description><![CDATA[ 1. Heat oven to 180 C
2. Heat oil and fry onion slowly for 10 minutes. Add the thyme and bay leaves.
3. Arrange a third of the potatoes in the bottom of a deep ovenproof casserole
4. Put half the lamb on top, then half the onions and apricots
5. Cover with half the remaining potatoes, then repeat the layers ending with potatoes.
6. Pour the stock over, cover the dish and bake for 11/2 hours
7. Remove the lid and cook for a further 30 minutes to brown the potatoes.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Lamb Stock ]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-stock-/102/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:37:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/lamb-stock-/102/index.html</guid>
   <description><![CDATA[ Preheat the oven to 400 F.

In a roasting pan, roast bones and trimmings until well browned,
about 45 minutes, stirring occasionally.

Transfer bones and trimmings to a stockpot, and degrease the
roasting pan.  Place over medium-high heat and stir in 1/2 cups of
water, scraping up any browned bits.  Pour these deglazed juices into
the stockpot.

Add remaining ingredients and water to cover.  Bring to simmer over
medium heat, reduce heat to low, cover partially, and simmer 3 to 4
hours, skimming frequently.

Strain stock into bowl through a colander lined with double layer
of dampened cheesecloth.  Gently press solids to extract all of the
liquid, discard the solids.  Cool.  Remove fat from surface.

Stock can be stored for up to a week in a refrigerator
]]></description>
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  <item>
   <title><![CDATA[Recipe: Grilled Or Roast Lamb ]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/grilled-or-roast-lamb-/83/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:45:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/grilled-or-roast-lamb-/83/index.html</guid>
   <description><![CDATA[ Combine honey, wine, onion, garlic, salt and pepper.  Pour over lamb
and marinate in refrigerator overnight, or a minimum of 8 hours.

For oven roasting, preheat oven to 325 and roast uncovered for
approximately 1 hour and 10 minutes for a roast done approximately
medium.  Adjust time to your desired doneness.

For grilling, heat grill to medium and turn every 15 minutes and baste
with marinade.  This will take about 1 hour and 15 minutes for a roast
done approximately medium.  Adjust cooking time to your desired
doneness.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Stuffed Grape Leaves with Lamb Meat]]></title>
   <link>http://freerecipes.eu/free-recipe/lamb-recipes/stuffed-grape-leaves-with-lamb-meat/72/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:00:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/lamb-recipes/stuffed-grape-leaves-with-lamb-meat/72/index.html</guid>
   <description><![CDATA[ This traditional Middle Eastern dish is a lot of work. However, once
you get the hang of the rolling technique it gets easier. The
combination of the slightly acidic leaf, rice and meat stuffing, and
the cool yogurt make it worth it. If you can get your hands on fresh
grape leaves, by all means use them. Just remember to soften them up by soaking them in hot water for 10 minutes.

Remove preserved grape leaves from jar and rinse with water. Set
aside. In a medium bowl, mix rice ground lamb, salt, pepper,
allspice, cinnamon, and vegetable oil.  Place a heaping teaspoonful
of rice mixture on dull side of grape leaf. Begin rolling in a jelly
roll fashion. After the first roll, tuck in the ends, and continue
rolling. The roll should be firm, but not too tight so that the
expanding rice won't burst it and not too loose so it won't sag and
the filling won't ooze out. Repeat with the rest of the leaves and
the filling.

In a 2 1/2 quart pan, arrange rolls in compact rows. Add enough water
to just below the top row of rolls. Place a small plate on top of the
rolls. This is to weigh them down so they will remain intact while
they cook. Bring the pot to a boil, reduce heat. Cover and let simmer
until leaves are tender (45 minutes). Most of the water should have
evaporated at this point. Uncover, add lemon juice and cook for 5
minutes longer. Remove from heat and transfer to serving platter.
Serve with yogurt.
]]></description>
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