51 roast lamb herb Recipes

fresh thyme, chopped, parsley, chopped, fresh lemon juice, dijon mustard, olive oil, honey, garlic, minced, salt, black pepper, racks of lamb (8 ribs)

chopped fresh thyme, chopped fresh flat-leaf parsley, fresh lemon juice, dijon mustard, garlic clove, minced, french-cut rack of lamb (8 ribs), salt, freshly ground black pepper

rosemary (fresh ), dried oregano, lamb shanks (2.5k french trimmed), garlic cloves (peeled ), sweet white wine (or medium sweet sherry), chicken stock

potato, peeled, butter, milk, salt and pepper, egg yolk, butter, extra, onion, finely chopped, flour, beef stock, salt and pepper, dried herbs, carrot , diced pea-size,boiled or steamed until tender, ground lamb, left-over roast is good, peas

leg of lamb, trimmed, dijon mustard, soy sauce, garlic cloves, minced, dried thyme, dried basil, dried rosemary, olive oil, salt, fresh ground black pepper

leg of lamb, bone in (about 6 to 7 1/2 lb), fresh lemon juice, garlic, minced, chopped fresh rosemary leaves, salt, coarsely ground black pepper, chopped fresh herbs (combination of rosemary, chives, and parsley), diced onions, chicken stock, red wine

boneless leg of lamb, extra-virgin olive oil, fresh lemon juice, balsamic vinegar, chopped garlic, chopped scallions, minced thyme leaves, herbs de provence, freshly ground black pepper, kosher salt, fire roasted eggplant and grilled tomatoes, recipe follows, asian eggplants , pierced with a fork, vine ripe tomatoes, halved, extra-virgin olive oil, chopped garlic, chopped onion, toasted ground cumin, tomato concasse, sesame seeds, picked fresh oregano leaves, water, chopped parsley, balsamic vinegar, salt and freshly ground black pepper, olive oil, for drizzling

shoulder roast of lamb, olive oil, garlic, bacon , cut into 1-inch pieces, salt, freshly ground black pepper, veal stock, unsalted butter, flour, onion, diced, celery, diced, carrot, diced, fresh sprigs marjoram for garnish, flour, baking powder, salt, eggs, milk, soft goat cheese, chopped parsley , marjoram and thyme, freshly ground black pepper, veal stock

leg of lamb, 7 to 8 lb, bone-in , trimmed of fat, garlic, sliced, rosemary, broken into 2-inch pieces, extra-virgin olive oil, lemons, juiced, salt and coarsely ground black pepper, combined chopped thyme and parsley leaves