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Ingredients: 1 Shoulder lamb 2 Can(s) Haricots verts 1/2 Pint(s) White wine 2 large Onions 10 Shallots 6 Tomatoes; quartered 3 Tablespoon(s) Tomato puree 10 Cloves garlic peeled 2 Bay leaves 3 Branches rosemary Directions: Put shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly chopped, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad.
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Brush with French dressing, broil 5-7 Rack of lamb New Zealand lamb weighs about 1 pound and will serve 2-3. Preheat oven to 425F . Season rack with salt and pepper. Heat a large, ovenproof skillet without fat over high heat. Add the lamb, meat side down. Sear for about 2 minutes and repeat on the othe Broiled lamb steaks Sprinkle meat with seasoned salt. Combine bouillon, lemon juice & horseradish, pour over lamb. Chill 1 hour, turning occasionally. Remove meat, reserved stock. Broil 3-4" from heat. Cook 5-7 minutes. Turn, cook 5-7 minutes longer, brushi Tarragon lamb Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the o Barbecued leg of lamb with yogurt Bone the lamb and cut into 1" cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. 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