For a 6 pound leg.

1/2 cup Dijon mustard

2 tbsp Soya sauce

1 clove garlic, mashed

1 tsp rosemary or thyme

1/4 tsp powdered ginger

2 tbsp olive oil

Blend mustard, soya sauce, garlic, herbs and ginger together.  Beat in olive oil by droplets to make a mayonnaise-like cream.

Paint the lamb with the mixture and set it on  a rack in  roasting pan.  The meat will pick up more flavour if it is coated several hours before roasting.

Roast at 350F approximately 1 1/2 hours until meat thermometer ... Read more

An easy grilled dinner.

2 – 3 lamb chops per person

Dijon mustard

Chopped fresh, or dried rosemary

Brush chops with mustard, sprinkle with rosemary.  Repeat on other side.

Grill to desired doneness.

Pull a tin of these delightfully light crisp oat cookies out of the freezer when a bunch of hungry farmhands show up on your doorstep.

* 1 cup margarine
* 1 1/2 cups brown sugar
* 1 tsp vanilla
* 1 egg
* 1 1/4 cups rolled oats
* 1 cup coconut
* 1 1/2 cups flour
* 1/4 tsp baking soda
* 1/4 tsp salt
* 2 tsp baking powder

Cream together sugar and butter, and wet ingredients. Gradually add the dry ... Read more

This wonderfully easy recipe was passed down, word of mouth, through several generations of Madame’s family.

• 1 boneless lamb shoulder
• 4 sprigs of rosemary
• 8 cloves of garlic, unskinned
• olive oil
• 10 mL salt
• pepper

Prepare a piece of parchment paper or aluminum foil large enough to wrap the roast.

1. Place roast on paper.
2. Drizzle with olive oil, sprinkle with salt and pepper.
3. Top with rosemary.
4. Surround with garlic cloves.
5. Wrap tightly in paper.
6. Roast in a slow oven (250oF) for 5 hours.
7. Serve with the juice as gravy.

An exotic take on the burger

lamb burger

* 1 ¼ lbs (570gms) ground lamb
* 1 tbsp curry powder
* 1 large egg, beaten
* 3 green onions, finely chopped
* 1 garlic clove, finely chopped
* 2 tsps fresh ginger, chopped

* 1/3 cup unsalted, roasted cashews, coarsely chopped
* ½ tsp salt
* 4 pita
* Mango Chutney
* Thick yoghurt
* Thinly ... Read more

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