Lamb Mechoui and Couscous with Veal Chops


For the méchoui:
1 leg of lamb (1.8 kg)
½ bunch of coriander, 3 stems of shallots
½ teaspoon of each: dried thyme, cinnamon powder, peppercorns
1 tablespoon each: paprika, cayenne, cumin, ginger
1 pinch of turmeric
150 ml of olive oil (50 ml for seasoning and 100 ml for a special oil whose mechoui is brushed throughout the cooking)

For couscous with veal chops :
500 g veal chops
500 g of couscous seeds
1 turnip, 3 carrots, 1 zucchini, 2 tomatoes, 1 onion
50 grams of raisins
1 tablespoon of ginger, 1 pinch of cinnamon, 1 pinch of turmeric, salt and pepper,
3 tablespoons olive oil
700-800 ml of water
1 knob of butter

Instructions :

For the méchoui:
* The traditional mechoui is cooked with embers and is constantly turned over. Here I opted for an oven, much easier.

In a cup, I spill my 50 ml of oil to which I add all the spices, chopped coriander and salt (to taste) to get my marinade.


I reserve a small part of the marinade that I dilute with 100 ml of oil
I make deep cuts in my leg and I properly coat the marinade (insisting on the notches). I taste to rectify the salt if necessary. I then put the leg of lamb in a baking dish and cut 3 shallots. I close my dish with cellophane and leave to refrigerate for 4 hours or more


Before I start cooking the leg, I preheat my oven to 150 degrees Celsius. To facilitate the circulation of heat below my leg, I place a grill at the bottom of the baking dish and I place my leg
I let it cook for 30 minutes and I come out to spill 200 ml of water. I put the leg in the oven to cook for 4 more hours.
Every 30 minutes, I sprinkle some of the cooking juice in the bottom of the dish and I go back. I also make sure to brush it a few times with the oil prepared in step 2.
After a total of 4h 30 of cooking, I take out my leg of the oven and I let it rest 10 minutes before serving. The meat should be crispy on top and should come off easily from the bone.

For the sauce accompanying the méchoui:
1 tablespoon of Harissa
The juice of a lemon
1 teaspoon ground cumin
3 tablespoons olive oil
1 small glass of water
salt to taste
A homogeneous mixture of these ingredients in a small cup will give you a delicious sauce to accompany your mechoui.

For the broth of chops accompanying the couscous:
In the bottom of my couscoussier, I make the chops and the onion sliced ​​in a net of olive oil. I then add the diced tomatoes, ginger, pinch of turmeric, salt and pepper.

I cook 5 minutes and then add 700-800 ml of water and I adjust the seasoning if necessary. On medium heat, all will cook for 20 minutes before incorporation of vegetables.

I start by incorporating the vegetables. First add the carrots (previously cut in length, without the heart) and then the turnips (cut in 2). I cook 10 minutes and finally add my zucchini cut into length. I cook for another 15 minutes.
Your broth is ready.

For couscous:
I immerse my 50 g raisins in a cup of water to rehydrate (30 minutes or more)
While the broth is cooking, I spill my 500 g of couscous seeds into a salad bowl. I wet them with a little water and a drizzle of olive oil. I mix the whole and I err in between my two hands.
I spill the contents of the salad bowl into the top of my couscoussier, I close and I cook 20 minutes steaming.
At the end of the 20 minutes, I spill the couscous in my salad bowl and add a little water, a bit of oil and I kiss it a second time (be careful not to burn yourself)
I put the couscous to cook for another 15 minutes and I spill it into my salad bowl again.
I crushed with a fillet of olive oil, I add salt and I cook 10 minutes
After this time, I spill my couscous cooked in the salad bowl, I add a nut of butter and I kick it one last time.
Triple steaming gives you an almost cloudy couscous. Nothing to do with what we know.

I serve my couscous in a large dish making a small mountain whose top will be watered with a little broth. I put my ribs on it. The rest of the broth will be served as an accompaniment in a small cup. I lay the vegetables at the ends of the dish. I sprinkle a pinch or two of cinnamon and I sprinkle with grapes.

It’s ready! Enjoy your meal!

Lamb Mechoui Recipe

Ingredients :

1 (top) leg of lamb of about 2kg cut into two parts to facilitate cooking
One tablespoon of butter
500g of onions (recommended, but I put a little less)
7cl of sauce oil
5 garlic cloves
2 cube maggi bouillon, salt, pepper, a pinch of chilli, 1 teaspoon of ginger
3 tablespoon of vinegar, 2 tablespoons of mustard
2 bay leaf, Thyme (optional)
3 green, yellow, red peppers
1 cucumber, 1 carrot, 1 tomato, 50g green olives
1kg of potatoes
1L of oil for the preparation of fries
Two tablespoons of small peas (canned, drained), Two tablespoons of sweet corn
1/2 garlic clove for mayonnaise
1 parsley branch for decoration (optional)

Preparation :

Begin by quickly cleaning your leg in plain water.

Make several long incisons using a knife or holes.
Prepare the stuffing and marinade that will help reveal all the taste of this leg. To do this, peel 4 cloves of garlic. Add a pinch of chilli, a teaspoon of ginger and a pepper, a maggi cube broth. Mix everything using a mixer or a mortar. Add one tablespoon of mustard. Mix.

Add stuffing thoroughly into each incision or hole. Keep in to coat the entire surface of the meat.

Salt the meat evenly.
Cooking of meat
Put in a casserole.

Add 1 glass and a half of water. Add the bay leaves. Sprinkle with thyme (optional). Add two tablespoons of vinegar.

Bake the lamb in the casserole for about 20 minutes, turn it over halfway through cooking.

Do not wait until the water evaporates completely, remove the leg of lamb, and reserve the cooking juice. It will serve to make the sauce.

Preheat oven to 200 ° C.

Place aluminum foil on the oven tray. Place at mid-height. Coat the leg of butter and cook for about 30 minutes. Turn it over halfway through cooking.
There will be some cooking juice on the plate which keeps the meat moist inside while it colors on the surface.
The sauce
While cooked meat prepare the sauce to save time.
For this purpose cut the onions finely. Put the 7 cl of oil in a casserole. Add the onions. Add the remaining garlic clove, minced or crushed. Leave to stain for 5 minutes, stirring occasionally.

Then add 1/2 glass of water and the cooking juice you had reserved.

Add a tablespoon of mustard, a little pepper and a tablespoon of vinegar. Add the maggi cube broth. Mix and cook for 10 min over medium heat then 5 min over low heat.

The sauce should be thick so continue cooking for a few minutes if necessary.
If necessary adjust the seasoning (salt, pepper).

The mayonnaise
Put the mayonnaise in a bowl. Add sweet corn, peas, a pinch of pepper and 1/2 clove of crushed garlic. Mix. And book.
French fries
Cut the potatoes into sticks that have roughly the same size. Put in a large bowl of salted water

Heat the oil. Cook the potatoes and place on absorbent paper.

Raw vegetables
Cut the peppers into sticks or dice or bracelets. You can also cut them into pots with sawtooth and put the mayonnaise in it.

Grate the carrot. Peel the cucumber and cut into slices. Gently cut the tomato into slices.

Make a nice dressage as you feel or like mine.

Do not forget your green yellow red peppers. In the colors of Senegal you said? The Ivorians and others do not be angry :))

Do not forget olives … tomatoes cut into slices, cucumbers, etc.

Add a few parsley leaves to give freshness.

And on arrival it gives that

Good appetite and see you soon for other recipes.

Lamb in the oven Recipe


1 tbsp Ginger
1 g of saffron
1 tbsp White Pepper
10 Garlic cloves, crushed
olive oil
2 c to s of smen
100 g butter
1 half lamb


STEP 1 :
In a salad bowl mix the oil, smen, garlic and spices
With a knife make small incisions so that the spices penetrate into the meat. With the hand brush the lamb thoroughly. Cover and leave to macerate (more than 6 hours) Place in large ovenproof dish
Add the remaining marinade sauce to watering cover the dish with aluminum and bake in hot oven (180 ° C) for 2 h or more. From time to time sprinkle with the sauce and add water or better A hot broth if necessary. When cooked, brush with butter and leave it colored
Serve with raw vegetables, stir-fry

Lamb stew with white beans Recipe


600gr of boneless lamb shoulder
3 carrots
1 onion
2 cloves garlic
2 tablespoons flour
150 gr dry white beans (soak the day before)
300 gr of tomato purée
100 ml of water
Salt pepper
1 tablespoon olive oil


Soak the day before dry beans in a large bowl filled with water (or in the morning for the evening)
Cut the meat into cubes
Peel and slice the carrots
Peel and slice the onion and garlic cloves
Start the Cookeo according to « golden » and then immediately add oil and let the meat return for 5 minutes
Add onion and garlic and leave for another 2 minutes
Add flour and stir
Add carrots, white beans, tomato purée, water, salt and pepper and cook under pressure for 25 minutes
Serve immediately

Shoulder of Lamb Stuffed with Rice and Roasted


– 1 lamb shoulder of 2.5kg
– 100g cooked rice half cooked
– 1/2 red pepper, cut into small squares
– 1/2 yellow pepper, cut into small squares
– 1 small chopped onion
– 3 garlic cloves, cut into pieces
– 1 can of mushrooms, cut into pieces
– 2 tablespoons cooking cream
– 1 teaspoon of butter
– 1 tablespoon chopped parsley
– 3 onions, sliced
– Salt pepper

Meat Marinade

– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 1/2 teaspoon of turmeric


– Stitch the lamb shoulder with the tip of a knife and slip a piece of garlic into each slot.
– Prepare the filling, in a bowl mix the rice, chopped onion, pieces of mushrooms, squares of red and yellow pepper, baking cream, butter, chopped parsley, salt and pepper, mix well.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing mustard, soy sauce, turmeric in a bowl and coat shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, sprinkle the shoulder surface with 1/2 teaspoon of olive oil and moisten with 3 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.


Recipe of lamb in the oven


1 tbsp Ginger salt

1 g of saffron

1 tbsp White Pepper

10 Garlic cloves, crushed olive oil

2 c to s of smen 100 g butter 1 half lamb



In a salad bowl mix the oil, smen, garlic and spices With a knife make small incisions so that the spices penetrate into the meat. With the hand brush the lamb thoroughly. Cover and leave to macerate (more than 6 hours) Place in large ovenproof dish Add the remaining marinade sauce to watering cover the dish with aluminum and bake in hot oven (180 ° C) for 2 h or more. From time to time sprinkle with the sauce and add water or better A hot broth if necessary. When cooked, brush with butter and leave it colored Serve with raw vegetables, stir-fry

Lamb with Moroccan Recipe


  • 4 lamb’s mice
  • roasting oil
  • salt and pepper
  • 1 red onion
  • 1 yellow onion
  • 3 cloves of garlic
  • 5 dl of water
  • 2 cinnamon sticks
  • 1 sachet of saffron powder
  • 1.5 tablespoon of ginger powder
  • 1.5 tbsp ground coriander
  • 1 tsp powdered cumin
  • 1 bunch of fresh coriander
  • the bark of half a lemon
  • 150g of pitted dry prunes
  • 2 tbsp of liquid honey


1) Chop the onions and garlic. Book.
2) Degrease the lamb mice with a knife. In a casserole, heat a fillet of oil to roast and return to high heat on all sides for a few minutes. Reserve in a dish.
3) In the same saucepan, sauté onions and chopped garlic over medium heat for 2 minutes. Add 5 dl of water, cinnamon sticks, saffron, ginger, ground coriander, cumin. Salt and pepper. Tie the stems of fresh coriander and add.
4) Return the lamb mice. Cover and simmer for 1 hour on low heat. Turn halfway through cooking (ie after 30 minutes).
5) With a steward, remove the bark of the half lemon in small slices. Be careful not to take the white of the lemon skin which is bitter. Add to the casserole (so after 1 hour of cooking). Cook for another 30 minutes over low heat.
6) After 30 minutes, add the pitted dry prunes cut in 2 lengthwise. Add the honey and cook for another 30 minutes, always on low heat and covered.
7) Serve a mouse on each plate with a little sauce. As an accompaniment: semolina (couscous) or rice.


Liver and heart of lamb in vinegar Recipe


– 2 hearts of lamb
– 500g of lamb’s liver
– 1 bunch parsley and chopped coriander
– 4 garlic cloves
– 1/2 teaspoon of olive oil
– 1/2 teaspoon of oil
– 2 tablespoons of vinegar
– 1 tablespoon flour
– 1 teaspoon of cumin
– 2 teaspoons of sweet pepper
– 1/2 teaspoons of hot pepper
– Salt


– Cut the lamb heart into small cubes.
– Remove the veins and transparent membrane covering the liver and cut into small cubes.
– Prepare the chermoula, pound the parsley and the coriander in the mortar with the salt and the garlic.
– Add the oil and olive oil in a casserole, add the heart cubes, chermoula, season with cumin, hot pepper, hot pepper, moisten with 1 glass of water and cook on low heat Until the heart cubes are cooked, add the liver cubes, vinegar and add a little water and cook for 5 minutes, add the flour mixed with a little water and let reduce over low heat .
– Serve immediately.


Lamb shanks with dates and pumpkin

Lamb shanks with dates and pumpkin

Lamb shanks


  • 600g Jap pumpkin, peeled, deseeded
  • 750ml (3 cups) boiling water
  • 2 Massel chicken style stock cubes, crumbled
  • Plain flour, to coat
  • 8 lamb shanks, French trimmed
  • 2 tablespoons vegetable oil
  • 1 brown onion, finely chopped
  • 250ml (1 cup) dry red wine
  • 1 400g can whole peeled tomatoes, crushed
  • 150g (1 cup) whole pitted dried dates, halved
  • 1 7cm cinnamon stick
  • Salt & freshly ground black pepper
  • 2 tablespoons chopped fresh continental parsley


  • Step 1
    Use a sharp knife to cut pumpkin lengthways into four 2cm-thick wedges. Cut each wedge in half crossways. Combine the boiling water and crumbled stock cubes in a heatproof jug. Stir to combine and set aside until required.
  • Step 2
    Place the flour on a large plate and coat the lamb shanks all over with the flour. Shake off any excess. Heat the oil in a large heatproof casserole dish over medium-high heat. Add the lamb and cook, turning occasionally, for 2-3 minutes or until well browned. Remove from pan and set aside.
  • Step 3
    Add onion to pan and cook, stirring, for 2 minutes or until onion is soft. Return lamb shanks to pan with reserved chicken stock, red wine, tomatoes, dates and cinnamon stick, and bring to the boil. Reduce heat to medium-low and simmer, covered, turning lamb shanks occasionally, for 45 minutes.
  • Step 4
    Add the pumpkin and simmer, uncovered, for 35 minutes or until the pumpkin is tender and sauce thickens slightly. Divide the mashed potato among serving plates. Top with lamb shanks mixture and sprinkle with parsley.


Lamb loin chops on corn hash

Lamb loin chops on corn hash


Lamb loin chops


  • 4 3cm thick lamb loin chops
  • 5 tablespoons of canola or grapeseed oil (I used sunflower)
  • 5 potatoes, peeled and diced into small 1cm cubes
  • 1 1/2 teaspoons of maldon salt
  • 1 fennel bulb, fronds and stalks removed, cored and finely chopped (I left this out)
  • 1 large onion, finely chopped
  • 3 ears of corn, kernels sliced off cob (I used a 400g tin of Watties corn in brine, drained)
  • 3 tablespoons of finely chopped roasted red pepper (I halved a pepper and roasted at 200ºC for 20 minutes. Remember to peel it before chopping.)
  • 2 teaspoons of finely chopped chives (I left this out).
  • 1 1/2 teaspoons finely chopped fresh flat-leaf parsley
  • 1/2 small shallot, finely chopped (I left this out too)
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup dry sherry (I used Port)
  • 4 tablespoons butter



Heat 2 tablespoons of the oil in a non-stick pan over medium-high heat for 2 minutes. Add the potatoes and cook,

stirring occasionally until golden brown and cooked through. This took me 15-20 minutes but it will depend what

type of potato you use. Transfer to a large bowl, season with salt and set aside.

Reduce the heat and add 2 more tablespoons of oil, the fennel, and the onions. Cook until caramelised, soft and

brown – 10 to 12 minutes. Season with 1/2 teaspoon of salt. Transfer to the bowl with the potatoes and add the corn

to the pan. I used tinned corn as fresh corn was out of season. Cook the corn until tender, about 3 minutes and add to

the bowl with the vegetables along with the peppers, chives and parsley.

Wipe out the skillet with a paper towel.

Sprinkle the lamb chops with some salt. Add the remaining oil to the pan, increase heat to medium-high and sear the

lamb until browned on both sides – about 6-8 minutes in total. Loin chops are usually quite thick but don’t be fooled

into thinking they need to be cooked for a long time. Because you’ll be resting the meet it will continue to ‘cook’

before serving. And it will be more tender if it’s slightly rare.

Set the meat aside to rest wrapped in tinfoil to keep warm.

Drain off any fat from the pan. Reduce the heat, add the shallots, sugar, salt and sherry (or Port). Cook for 2-3

minutes until the liquid is reduced by half. Swirl in the butter. Taste for seasoning, pour over the lamb chops, and

serve on corn hash.



Hearty lamb & barley soup


  • 1 tsp olive oil
  • 200g lamb
  • neck fillet, trimmed of fat and cut into small pieces
  • ½ large onion
    , finely chopped
  • 50g pearl barley
  • 600g mixed root vegetable (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pints 1 litre lamb
  • or beef stock
  • 1 thyme
  •  sprig
  • 100g green bean (frozen are fine), finely chopped




Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and


barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock


and thyme. Cover, then simmer for 20 mins.


When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put

into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins,

then ladle the soup into bowls and serve with granary bread.


Baked rabbit and lamb sausage parm w spicy red garlic bread!

Ingredients –

Parm –
1 package pasta of choice
1 quart sauce of choice
3 cups shredded mozz
2 grilled sausage links
1/4 cup parmesan cheese

Garlic Bread –
1 good baguette, sliced
2 cloves red garlic*
3-4 TB butter
red pepper flakes



Preheat oven to 350. Cook and Drain your pasta, mix in a pot with sauce and spoon in to a casserole dish or a lasagna pan…

Top with sliced grilled sausage…

Cover in cheese!

Bake for 25-30 minutes, and if you are lucky enough to have a broiler, pop it under there for 5. I am not, unfortunately. : ( Serve immediately

While your pasta is baking, slice and butter both sides of your bread and place on a baking sheet. Sprinkle with garlic, herbs and red pepper flakes. When there are ten minutes left to bake on your pasta, pop your bread in the oven.

Serve in slices topped with grated parm and a piece or two of garlic bread.

Consensus – I love how the long tubes of pasta worked with this dish, especially how they held the cheese in shape so this looks like a pasta pie! The sausage was lovely but not indulgent, and the bolognese was actually quite nice, I don’t know that a marinara would have sufficed! The garlic bread was delicious, although I couldn’t taste a difference in the garlic. This is truly a classic comfort meal for me and I very much enjoyed it!

Slow Cooking Lamb Leg


    • A beautiful lamb leg
    • 2 onions
    • 8 carrots
    • 4 tomatoes
    • 4-5 cloves of garlic
    • 1 bouquet garni (thyme, bay leaf)
    • 2 sprigs of parsley
    • 1 bunch fresh coriander
    • 1 cup (25 cl) of white wine
    • 2 cups (50 cl) veal stock (+/- depending on the size of the pan)
    • 3 tablespoons honey
    • Olive oil
    • Salt and pepper


Bone the lamb leg: incise along the bones and clear articulations. Remove the bones and set aside for later. I

encourage you to use a boning knife to do this as the cut will be more accurate and safer. Here’s a selection of quality

boning knife to purchase on Amazon.

Peel the carrots, leave them whole – I once cut them but they finished like a puree in the sauce —.

Peel and chop onions.

Brown the bones in a pot (which goes in the oven) with a drizzle of olive oil. Add onions and carrots, let it all burn a

little. Deglaze with white wine and cook over high heat a few minutes.

Stop the cooking and book.

Meanwhile cook the lamb in a large skillet over high heat to brown on all sides.

When the lamb is browned, place it in the pan (with the bone) add the veal stock (the liquid should cover half the

leg), the quartered tomatoes, parsley, crushed whole garlic cloves, the bouquet garni. Salt and pepper.

Close the pan and place in the oven.

Then let cook the lamb in the oven at 210°F (100°c) for 5 hours.

Then remove the juice from the pan. Put in a saucepan with 3 tablespoons of honey. Let this juice reduce for 1/2 hour

to 1 hour.

Put the lamb in the oven after removing the bone from the casserole and sprinkle with the honeyed juice. Then cook

again for 5 hours or more at 210°F (100°c)

You can cook the lamb leg the first 5 hours the day before serving. Then left it in the casserole in the oven,

closed. Then fire up again for 5 hours on the D-Day.



Lamb Shanks and Tomato Recipe

For the Lamb Shanks :

Lamb Shanks

Ingredients :

Lamb Shank1 garlic clove
  • 1 fennel bulb
  • 4 carrots
  • 1 celery stalk
  • 1 bunch parsley
  • 1 can stewed tomatoes
  • 1 cup vegetable stock
  • 2 teaspoon paprika
  • 1 Tablespoon oregano
  • 1 teaspoon cumin
  • 2 Tablespoon parsley
  • Water as needed
  • Olive oil
  • Salt and pepper

Preparation of Vegetables:

  • Season shanks with salt and pepper
  • Dice onion and rough chop garlic
  • Divide the fennel bulb in half.
  • Cut 1 half into quarters and cut the other half into thin slices
  • Peel carrots and quarter half of them.
  • Rough chop the remaining carrots.
  • Cut the tomatoes into wedges.
  • Large dice the celery stalk
  • Mince the chive

Preparation of Shanks:

  • Brown the shanks on high heat in a cast iron frying pan. Then remove from pan and set aside.
  • Caramelize onions, celery and large cut fennel.
  • Add fresh and canned tomatoes, herbs and spices.
  • Return shank to the pot and add water to halfway cover the meat. Add additional water as needed.
  • Pan sear the remaining quartered carrots and fennel.
  • Caramelize and cook thoroughly.


  • Plate braising liquid into bowl and add shank.
  • Garnish with roasted vegetables, minced chives and parsley
  • Garnish with olive oil and black pepper.

Source :

Grilled Lamb Steak with Marjoram


For the Lamb Steak :

 Lamb Steak


Lamb Leg Steak


  • slice of bread
  • 3 Tablespoons butter
  • 4 thyme sprigs
  • Salt and pepper
  • Olive oil


  • Season steak with salt and pepper
  • Press marjoram sprigs firmly onto one side of the steak and drizzle with oil
  • Spread butter evenly on pan with high heat
  • Add steak herb side down immediately and allow to form crust
  • Thinly slice oyster mushrooms
  • Cook mushrooms in butter with herbs allow to caramelize
  • When steak is 25% cooked through flip to sear other side
  • Add mushrooms to top of steak to keep warm until served


  • On low heat cook eggs slowly.
  • Season with salt and pepper and allow the white of the egg to cook thoroughly for sunny side up.
  • Butter bread evenly on both sides and toast on heated pan.
  • Remove from heat and plate.
  • Finish and Serve:

Recipe Stuffed and roasted lamb shoulder

For the Stuffed :



– 1 lamb shoulder of 1.5kg
– 70g of Chinese vermicelli
– 1 small onion finely chopped
– 1 can of mushrooms, cut into pieces
– 10 pitted black olives, cut into slices
– 2 tablespoons soy sauce
– 1/4 teaspoon of ginger
– Salt pepper

Meat Marinade
– 1 piece of grated ginger
– 1 teaspoon curry paste
– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 2 onions
– Olive oil


– Make an incision along the shoulder bone and rub it with the grated ginger.
– Put the water in a saucepan, bring to a boil and soak the vermicelli in hot water until softened, drain them in a colander and cut them with scissors.
– Add the drained vermicelli, the chopped onion, the olive rings, the mushroom pieces, the soy sauce, the salt, the ginger and the pepper.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing the mustard, curry paste, soy sauce in a bowl and coat the shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, drizzle with olive oil and wet with 2 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.


Moroccan-Spiced Lamb Appetizer



  • 3/4 lb ground lamb
  • 2 large shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/3 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 sheet frozen puff pastry dough, thawed
  • All purpose flour
  • 1 large egg, lightly beaten
  • 1/3 cup plain Greek yogurt
  • 1/4 cup mango chutney
  • Pinch of cayenne


Place the lamb, shallots, garlic, mint, parsley, salt, pepper, cumin and coriander in a bowl. Combine thoroughly – using your hands works the best.

Unfold the pastry sheet onto a lightly floured flat surface and roll out gently to smooth the creases and stretch the sheet to a 10 x 12-inch rectangle. Slice the pastry into 3 strips (10 x 4-inch) and brush with beaten egg.

Place 1/3 of the lamb mixture lengthwise down the middle of each strip of pastry. Fold the long side of the pastry over the filling as tightly as possible and press to seal. Place each roll, seam side down on a piece of plastic wrap. Wrap tightly and refrigerate for at least 1 hour.

Preheat the oven to 425°F and line a baking sheet with parchment. Unwrap the pastry rolls and, using a sharp knife, slice them into 8 pieces each. Arrange in a single layer on the prepared baking sheet and brush each piece with beaten egg. Bake for 20 minutes, or until golden brown.

Combine the Greek yogurt, chutney and cayenne in a small bowl and serve as a dipping sauce.

Lamb skewers with coconut

For the Lamb skewers :

Lamb skewers


– 600g of lamb shoulder
– 2 tablespoons chopped parsley
– 3 tablespoons coconut
– 1 tablespoon of tomato concentrate
– 1 teaspoon of cumin
– 1 tablespoon of lime juice
– 1 sprig of fresh mint
– Salt pepper


– Boning the lamb shoulder, cut into small pieces and put them in a food processor with the parsley and the mint and mix the whole.
– Put the mixture of meat, coconut, tomato paste, lemon juice, salt, pepper and cumin in a terrine, mix well by hand until a homogeneous paste is obtained.
– Make balls with this mixture and put 3 balls on each skewer by pressing well so that the meat sticks to it.
– Grill the skewers gently for 3 minutes on each side, turning them occasionally during cooking.
– Serve immediately.


Lamb Chops and Baked Vegetables Recipe

For the Lamb :



– 750g of lamb chops
– 3 potatoes
– 1 red pepper
– 1 yellow pepper
– 1 onion
– 1 teaspoon of red curry paste
– 1 tablespoon soy sauce
– 1 tablespoon mustard
– 1/2 teaspoon of olive oil
– Salt pepper


– Peel potatoes and cut into pieces.
– Peel the onion and cut into cubes.
– Wash and pepper the peppers, cut into pieces.
– In a bowl mix the curry paste, soy sauce, mustard, salt, pepper, add chops and vegetables and marinate for 30 minutes.
– Place the vegetables in an ovenproof dish, arrange over the chops, sprinkle with olive oil, wet with 1 glass of water, cover the dish with aluminum foil, cook in a medium oven Until the chops are tender, remove the foil and let it brown in the oven for 15 minutes.
– Serve immediately.


Sheila’s Peppered Lamb Chops

Sheila’s Peppered Lamb Chops

Sheila's Peppered


  • 4lamb loin chops
  • 2tablespoons soy sauce
  • 1tablespoon olive oil
  • 1tablespoon red wine vinegar
  • 2teaspoons crushed peppercorns
  • 1teaspoon Dijon mustard
  • 14teaspoon thyme
  • 1clove garlic, minced


    1. Combine all ingredients and marinate at least 1/2 hour.
    2. Broil or grill to desired doneness.