Lamb main page

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Brochettes of lamb
Crown roast of lamb in a parmesan-sage crust
Curried lamb
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Lamb stock
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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

LAMB STOCK

makes 2 quarts

5 pounds lamb shanks, or neck bones
2 medium unpeeled onions, quartered
2 medium carrots, halved lengthwise
2 bay leaves
2 sprigs thyme
2 sprigs parsley
10 whole black peppercorns

Preheat oven to 500 degrees. Place the lamb shanks, or neck bones in a roasting pan and roast in oven turning occasionally, until browned on all sides, about 20 minutes.
Transfer the lamb to a large stock pot, and add onions, carrots, bay leaves, thyme, parsley and peppercorns.
Add 1 quart of water to roasting pan. Heat and scrape any bits on bottom of pan. Add liquid to stock pot with 3 quarts of water to cover bones.
Bring to a boil and simmer for 2 to 3 hours, skimming occasionally. Strain stock into a large saucepan. Let cool, then cover and refrigerate for up to 3 days. Remove the fat from top before using.


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