Lamb main page

Braised leg of lamb cleopatra
Brochettes of lamb
Crown roast of lamb in a parmesan-sage crust
Curried lamb
Eggplant and lamb cake with a garlic jus
Florentine lamb chops
Honey-hoisin grilled lamb chops
Irish stew
Kashmiri lamb curry
Lamb shanks braised in red wine
Lamb stock
Leg of baby lamb Nicoise
Leg of lamb in red wine sauce
Navarin of lamb with vegetables
Rack of lamb with mushroom crust
Roast leg of baby lamb Beaumanière
Roasted rack of lamb Provençale with ratatouille
Roasted lamb rib eye with sweet garlic

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


1 tablespoon olive oil
2 pounds lamb shoulder, cubed
1 large onion, chopped
2 tablespoons hot curry paste
1 (14-ounce can) coconut milk
2 tablespoons tomato sauce
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup cubed bananas
Serve with rice and curry

Heat oil in an oven-proof skillet and brown lamb and onion on high heat.
Stir in curry paste, coconut milk, and tomato sauce. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.

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