Combine 1/4 cup fresh rosemary or 1” thick bunch of stems, 2 tablespoons dijon mustard, 2 tablespoons extra virgin olive oil, 1 whole head garlic (cloves peeled, separated), 1 teaspoon soy sauce, and 1 cup beef broth in a blender and process for a few seconds. Chop garlic and 1 small onion. You can chop it by hand also. Rub mixture over a 6 to 10 pound bone-in lamb roast and refrigerate in a glass oven-proof dish, covered with foil overnight, turning once. Next day before roasting, season roast lightly with salt, pepper, garlic and onion powder.
Braised Lamb Stew
Cook 2 large onions, chopped, 2 cloves garlic, chopped in 2 tablespoons olive oil for about 3 minutes in a pressure cooker. Brown 900g lamb meat on all sides, pour 2 cans of beef stock and 2 tomatoes, chopped, salt and pepper to taste over lamb. Cook in pressure cooker for 1 hour; a little longer for regular pot until lamb is tender.
Preheat the oven at 175°C. Put 4 tablespoons oil and 900g lamb cut cube size and cook it for about 15 to 20 minutes. Then add 1 large onion, thinly sliced and also add 1 chili pepper. Add 2-1/2 cups plain yoghurt; let it cook for another 15 to 20 minutes. Add 1 bag of biryani seasoning, salt and pepper for your taste.
Meanwhile, boil water and add 4 cups rice and cook about 85% done. Then drain them and put aside. In a pan, first put half of the rice and the whole thing of lamb mixture, then the rest of the rice and then put the food colouring if you like. Cover it, put it in the oven for about 30 minutes and it is ready to eat.
Honey-Garlic Lamb Ribs
Place 1.4kg lamb spare ribs in a glass baking dish. Crush 2 cloves garlic in bottom of a bowl; add 1/2 cup soy sauce, 1/2 cup pineapple juice, 1/2 cup honey, 2 teaspoons curry powder or 1 teaspoon powdered ginger. Mix well; pour evenly over lamb. Refrigerate several hours or overnight, turning occasionally. Place lamb on grill, reserving marinade. Cook 6 to 7 inches from source of heat for 15 to 20 minutes per side, or until desired; brush frequently with marinade. Salt lightly.
Heat 2 tablespoons oil. Brown 1.4kg lamb cubes, a few at a time. Add 3 onions, sliced thin, 1 garlic clove, and 3 cups chicken broth. Simmer. Add 1 box dried apricots, chopped and 1/2 box prunes, chopped. Simmer for 45 minutes. Add 1 orange, sectioned, membrane removed and grated rind of 1 orange. Thicken with 2 tablespoons cornstarch mixed with 2 tablespoons water. Serve over thick pasta. —lifestyle @timesofoman.com