The Recipe Box – Recipe 19.0: Korean BBQ Lamb Kabobs
This recipe takes lamb and your taste buds on a Korean taste vacation! A simple wet rub made with Weber Seasoning Rubs is ready in no time. You can make this for 2 or 20. This recipe uses a portion of the lamb that was cut from a larger boneless
The Recipe Box – Recipe 6.0: Leg of Lamb with Lemon, Rosemary & Garlic
The longer you marinate the lamb, the better! Prepare and refrigerate for up to 24 hours before roasting for best flavor, but don’t worry, even marinating 1 hour is fine! Prep Time: 20 min Cook time: About 1 hour Ingredients: 1 3-4 pound boneless leg of lamb 1 large lemon, washed, seeds removed, and chopped 2
The Recipe Box – Recipe 4.0: Lamb Shanks in Red Wine Sauce
…served with mashed potatoes Serves 4 People Prep Time 30 min Cook time 2.5 -3 Hours Recipe notes: Make sure your Dutch oven or pot is large enough for the lamb shanks and sauce. Using frozen mashed potatoes is a huge time saver, and no one will notice! Ingredients: 2 tsp Member’s Mark by Tone’s Sea Salt, separated 1 tsp Member’s Mark
The Recipe Box – Recipe 2.0: Greek Lamb Meatballs with Tzatziki Sauce
Welcome to our second Recipe Box post! These Greek inspired mini lamb meatballs and tzatziki sauce bring a whole new meaning to “meatball appetizer!" Meatballs: (makes about 24-30 1-inch meatballs) 1 pound Fresh New Zealand Lamb ground lamb 1/3 cup crumbled feta cheese 1/4 cup minced onion (yellow or red) 3 tablespoons