PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Lamb on Fire
  Back To Index
    Lamb on Fire

  • 1 1/2 kg lamb racks or cutlets
    MARINADE
  • 2 Tbs olive oil
  • 1 large onion, finely diced
  • 4 cloves garlic, crushed
  • 2 tsp diced chilli
  • 1/4 cup red wine
  • 2 Tbs lemon juice
  • 1/2 tsp ground mixed spice, white pepper,
  • cayenne pepper
  • thyme
  • salt.
  • With the point of a sharp knife make a few slits in the lamb. Heat the oil in a med.-sized frying pan and saute the onion, garlic, chilli and other seasonings until the onion is softened and lightly coloured. Add the wine and lemon juice. Simmer until most of the liquid has disappeared. Cool. With your hands, rub the marinade all over the lamb, forcing it into the slits. Cover and refrigerate for several hours or overnight. Turn occasionally. Preheat grill or barbecue. Grill the about 6 minutes each side for the lamb racks or 3 minutes each side for the cutlets. Cut the racks into cutlets before serving.

    From: Doreen Randal, Wanganui. New Zealand
    Posted By: Doreen Randal, Via: Rec.food.recipes
    Post Date: Wednesday, January 17, 2001

    *BACK TO LAMB*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com