MY VERSIONQUCK AND EASY DINNER FOR 2LOVING IT

This was my first time making Lamb, ironically on Easter weekend. I just wanted Good Friday to be something different. On a positive note, was on sale this week, so I gave it a shot.

Bring equal size mint marinaded lambchops and eggplant rounds to room temperature coated in mixture of olive oil, lemon juice, chopped mint leaves, garlic, pepper and salt. Pan sear lamb chops and eggplant in olive oil. Make salad dressing from pan drippings, leftover mint marinade and white wine. Drizzle over salad. Arrange on sauteed cabbage leaf on slice of glazed onion around heated tomato, serve with olives and lemon wedges.

The minted lamb steaks in the shops at BBQ time were horribly expensive, low quality and the glaze burned before the steak was cooked - so I made my own and we all like it better - it's very popular when we have friends for BBQ and too make it go further I cube the steaks and put with onion on a skewer for minty lamb kebabs

deeeeeee-lish!

The flavor and juices of panfried lamb chops are mixed with lemon juice and absorbed by breaded yellow squash. Makes a light summer dinner combined with a fresh salad in creamy cucumber dressing.

I served with a green salad.

😌😏😋😚

The grape vines need pruning and the grapes are getting ripe, time to lure friends and family to the farm with a roast leg of lamb garden dinner feast, champagne and watermelon snacks in exchange for a few hours of work.Our Dorper lambs get big and never ever get a gamey muttony taste. That is why they are classified as lambs for two years. Other sheep are classified from lamb to mutton after one year.A whole large leg of lamb from a tender two year old Dorper lamb is ideal for a big outdoor summer dinner party, and this roast recipe from Chef Florence Richomme gets even better if the leg is left longer in the oven than the recommended 7 hours at a low 250F degrees. I cooked this large one overnight. I love hands-off cooking!A $6 set of foil disposable and reuseable turkey roasting dishes work perfectly for such a big roast, one dish upside down on top serving as the lid, held in place with metal binder clips between the top and bottom one.The lamb is oven roasted on a bed of aromatic vegetables and herbs, with the bone in to extract more flavors, and will be spoon tender with this recipe.The watermelon is scooped out with an ice cream scooper, the rind is pickled later, or can be made into kim chi, see cookpad member’s Ulrike creative recipe.

Farm grown Dorper Lambs, they are as tender at age two as at age one. This is chef Michael Psilakis famous recipe made with local California farm ingredients, I added greek yoghurt for the crust and prepared it differently. You can crust both loin of lamb, leg of lamb with bone in, and deboned leg of lamb this way.#GlobalApron

Tender, pistachio-crusted lamb steaks meet charred leeks and peppery arugula, finished with a silky roasted shallot vinaigrette. Brined for depth, grilled for flavor, this dish is a balance of richness, freshness, and crunch.

We always enjoy lamb cooked like this in my house.I forgot to add this to the recipe steps, but when the lamb chops are done, season with salt and pepper. You can use frozen rosemary! Any sauce is fine, but I recommend a simple one, so you can enjoy the aroma, sweetness and umami of the lamb and rosemary. This time, I made a butter soy sauce. Recipe by Ms.takosu