Easter Lamb Soup (Mageritsa)

Easter Lamb Soup (Mageritsa)

Easter Lamb Soup

Easter Lamp Soup Ingredients:

Karen Mintzias Intestines, heart, lungs, liver of 1 lamb, 1 lamb’s feet, tripe ( optional)
1 Lamb’s head (optional)
Salt 2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper
3 Whole eggs

Mustard Herb Roasted Lamb

Ingredients:

1 (5 lb.) rack of lamb, trimmed
1 t salt
1 t pepper
3 T canola oil
6 T of Dijon style mustard
1 C Italian style breadcrumbs
6 T Parmesan cheese, grated
3 cloves of garlic, peeled and minced
3 t rosemary
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Lamb Kabobs

Ingredients:

1 3/4 lbs lamb, cut in 1 inch cubes
3 zucchini, cut in 1/4 inch rounds
Olive oil
4 small tomatoes, cut into quarters
1 TBSP parsley
Metal skewers
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Lamb Grill For Two

Ingredients:

1 T low-sodium soy sauce
2 t sesame oil
1 green onion, chopped
1 garlic clove, minced
2 t gingerroot, minced
1/4 t pepper
4 lamb loin chops (8 oz)
1 salt

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Easter Greek Lamb

Ingredients:

5 pounds leg of lamb, boneless
1 cup olive oil
1/2 cup red wine vinegar
2 tablespoons garlic, minced
1/2 cup parsley, chopped
1/2 cup dill, chopped
4 tablespoons oregano, rubbed
Black pepper

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