Charles Lamb
In the twenty tales told in this book, Charles & Mary Lamb succeeded in paraphrasing the language of truly adult literature in children's terms. Let us not underestimate young readers: they love a complex story with many and varied characters, ... [... more]
Random House |
Barbecue lamb - Herbie Hemphill
Season lamb, eggplant, pumpkin and capsicum with spice rub. Drizzle lamb and vegetables with a little olive oil. Cook on char-grill or barbecue, turning every 3-4 minutes to mark. Remove lamb and rest 2-3 minutes. Cook vegetables through. Carve ... [... more]
Australian Womens Weekly |
Lamb burger with coriander and ginger yogurt
Combine lamb, onion, spices, egg and seasoning. Mix well and form into 4 patties. Cook patties in a preheated non-stick frying pan over medium heat for 4-5 minutes each side until cooked through. Remove from pan and drain on paper towel. Yogurt: ... [... more]
Australian Womens Weekly |
Navarin Lamb
Heat 2 tablespoons oil in a large heavy based pan. Cook lamb in batches over high heat, browning on all sides. Remove and set aside Heat remaining oil in pan. Add the spring onions, onion, garlic and celery and cook for 3 minutes or until ... [... more]
Australian Womens Weekly |
Lamb Shanks Baked in Puff Pastry
Grind coriander, salt and black peppercorns in a mortar and pestle, until coarsely ground. Rub spices over lamb shanks. Place shanks in a baking tray lined with baking paper. Drizzle with the olive oil. Cover with foil and roast for 5 hours. Cool ... [... more]
Australian Womens Weekly |
Lamb Shanks with Herbed Dumplings
Heat oil in large heavy based saucepan. Add lamb and fry, turning occasionally until browned all over. Remove from pan. Add carrot, celery and onion to the pan. Sauté gently until soft and caramelised. Then add anchovies and garlic and stir for 1 . [... more]
Australian Womens Weekly |
Roasted lamb rump with coriander seeds
Preheat the oven to 220°c. In a small bowl combine the coriander seeds, walnut oil, salt and pepper and garlic. Rub evenly over the lamb. Heat a medium oven proof dish over a high heat and seal the lamb on both sides. Place lamb in a baking dish ... [... more]
Australian Womens Weekly |
Lamb Shanks
Heat a large saucepan with oil and brown lamb shanks on all sides. Add onions and garlic and cook until fragrant. Add the wine, paprika, bay leaves, tomatoes, chilli sauce and enough water to cover the lamb shanks. Cover and cook for ... [... more]
Australian Womens Weekly |
Lamb & Spinach Curry - LYNDEY MILAN, AWW
Heat half of the oil in a large saucepan; cook lamb, in batches, until browned. Heat remaining oil in same pan; cook onion, garlic and ginger, stirring, until onion softens. Add spices and tomato paste; cook, stirring, until fragrant. Return lamb ... [... more]
Australian Womens Weekly |
Grilled marinated lamb cutlets with cauliflower - AJOY ...
Mix ginger, garlic, chilli, cassia, pepper, salt and o together for the marinade and check the seasoning. Apply the marinade on the lamb cutlets and keep aside for half an hour. Heat a char-grill plate until very hot and lightly oil it. ... [... more]
Australian Womens Weekly |
Lamb shoulder roast
Remove netting from lamb and unroll roast. Trim lamb of excess fat. Combine vinegar, garlic, ginger, thyme, paprika and pepper in a large bowl. Add lamb to bowl, coat well in marinate, cover and refrigerate. Leave in marinate minimum 1 hour or ... [... more]
Australian Womens Weekly |
Chicken and lamb skewers
Place 30 small skewers in a shallow tray of water to soak while the chicken marinates. Combine garlic, oregano, salt, pepper, paprika, oil and lemon zest with lamb in a medium bowl and stand 30 minutes. Combine chicken with za'tar and oil in a ... [... more]
Australian Womens Weekly |
