MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Barbecued Leg of Lamb with Yogurt
 Categories: Main dish, Lamb, Burmese
      Yield: 12 servings

     10 lb Leg of lamb
  2 1/2 c  Plain yogurt
      1 tb Salt
      1 tb Tumeric
      2 tb Paprika
    1/4 c  Cumin
    1/2 ts Cloves
    1/2 ts Nutmeg
      5 tb Veg oil

  Bone the lamb and cut into 1" cubes. Combine all ingredients in a
  large bowl, mix, cover and refrigerate overnight. Skewer cubes and
  grill over charcoal  about 7 min. per side.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Italian Braised Lamb & Potatoes
 Categories: Main dish, Casseroles, Lamb, Italian
      Yield: 6 servings

      5 tb Olive oil
      1 kg Lamb, lean boneless from the
           - shoulder cut into 4cm pcs
      2    Brown onions
    1/2 bn Italian parsley, leaves only
           -chopped
      3    Garlic cloves crushed
      1    Capsicum red, cut into strip
    250 ml Lamb or beef stock
    500 g  Potatoes, peeled & cut into
           - 4cm pieces
     60 g  Pecorino, grated

  The potatoes should be yellow, waxy ones, such as Petrones or
  Desirees.

  Heat half the oil in a large heavy pot.  Brown lamb well in batches
  and, using a slotted spoon, remove to a plate.   Add remaining oil.
   Add onion and cook until softened.   Add parsley, garlic and
  capsicum.   Return lamb to pot, stir and add stock and freshly ground
  pepper to taste.   (Don't add salt yet as pecorino is a salty cheese)
    Reduce heat, cover, and simmer for 30 minutes.

  Add potato and simmer for another 20 minutes, or until lamb is almost
  tender.   Stir in cheese and cook for 10 minutes. Season with freshly
  ground pepper and salt to taste.

  Best if cooked 1 - 2 days ahead and refrigerated.   Like all
  casseroles, it will improve in flavour during the resting period.
   Great for entertaining, because it can be cooked well in advance,
  leaving you free to get on with the many chores involved in throwing
  a party.

  (Source:   Australian Gourmet Traveller magazine) (Posted by Mike
  Kear)

MMMMM
