Instructions

1. Roast a leg of lamb in roasting pan with a bit of oil or water. Or roast lamb on a rack in the pan above the water. Roast until fully cooked. Cover meat with mint sauce. Serve roast lamb with stuffed zucchini and mint potatoes.

2. Fry lamb chops in a small amount of oil or use cooking spray in the pan. You can coat the pieces with flour. Add different vegetables and broths to the frying pan for a variety of flavors.

3. Cook roast leg of lamb and then slice the meat for gyros. Add meat, taziki sauce and a variety of toppings to a warmed pita. Fold the pita in half and eat.

4. Stew lamb pieces with chopped potatoes and sliced onion. Add salt, pepper, thyme and garlic to make Irish stew. Layer the ingredients, add water and boil. Dust the lamb with flour to make the stew thicker. You can also use mutton to make stew.

5. Boil lamb pieces with a variety of vegetables to make soup. Add broth and seasoning to taste.

6. Marinate raw lamb pieces. Put marinated pieces on skewers alternated with vegetables like mushrooms, onions, peppers and zucchini to make shish-kebobs. Grill or braise the shish-kebobs on the barbeque until the meat is cooked. You can put vegetables on separate skewers or precook the meat so that the meat and vegetables are done at the same time.

7. Cook lamb chops in red wine with a little flour to make a red wine sauce. Cook in frying pan with lid on to keep in moisture. You can also cook lamb in sherry and crushed tomatoes.