Lamb - 24 / 24
Tarragon Lamb
- 4 leg of lamb
- 300 ml dry wine (white)
- 160 ml cream
- 2 gr tarragon
- 1 slice onion (sliced)
Uzbek Palov
- 3 carrots julliened
- 2 long
- 1 lamb cubed (boneless)
- 1 garlic clove (minced)
- 1,400 ml water (cold)
- 350 gr rice (uncooked)
- 60 ml peanut oil
- 50 gr chick peas garbanzo beans
- 40 gr raisins
- 3 gr black pepper (fresh ground)
Westphalian Leg Of Lamb
- 515 deg
- 180 deg for well done
- 4 leg of lamb
- 4 places
- 1 onion
- 1 bay leaf
- 1/2 salt and pepper
- 240 ml with water
- 240 ml buttermilk
- 10 ml water (cold)
White Bean And Lamb Soup
- 3 tomatoes (plum)
- 1 lamb shanks
- 3/8 dice
- 1/4 in dice
- 1,600 gr po when (hot)
- 1,400 ml chicken stock
- 525 gr beans with
- 500 gr navy beans (dried)
- 475 ml water
- 140 gr soup liquid until smooth
Yankee Lamb Stew
- 4 carrots
- 3 lamb shoulder
- 2 turnips
- 2 celery stalks (cut into)
- 1 onion
- 1 potato
- 1/2 in rounds
- 1,200 ml all-purpose stock
- 240 ml dry wine (white)
- 100 gr peas
Yemen Fatah
- 1 heaping
- 1 clove garlid
- 3/4 ol lamb (lean)
- 160 gr couscous
- 120 ml beef broth
- 16 ml oil
- 3 gr parsley (minced fresh)
- 1 gr cumin
- 1 gr coriander
- 1 gr oregano
Yiouvetsi
- 180 oc
- 6 lamb leg
- 4 cm
- 2 orzo
- 1 onion
- 1 cinnamon bark
- 950 ml boiling water
- 160 gr tomato puree
- 60 gr haloumy (diced)
- 55 gr butter
Yuvarelakia Soupa Avgolemono
- 3 eggs
- 2 onion
- 2 garlic (cloves)
- 1 celery stalk
- 1 lemon
- 1/2 carrot
- 1,200 ml water
- 450 gr beef (ground)
- 45 gr long rice (raw grain white)
- 3 gr oregano (dried)