Cooking Lamb...for sheer pleasure
Recipes by Jehane Benoit 

The following recipes have been reprinted from Madame Jehane Benoit’s booklet, “Cooking Lamb… for sheer pleasure,” published by the Canada Sheep Council, March 1974:

Leg of Lamb
• My Roast Leg of Lamb
• Curried Leg of Lamb
• Honey Glazed Roasted Leg of Lamb
• Easter Leg of Lamb

Lamb Shoulder
• French Braised Shoulder
• Mint-Peppercorn Roast Shoulder
• French Lamb Navarin
• Moroccan Tajin

Lamb Chops
• Cooking Methods
• Greek Lamb Chops
• Italian Lamb Chops
• Turkish Broiled Lamb Steak
• Curried Shoulder Lamb Chops

Ground Lamb
• My Family Lambburger

Fore Shanks and Neck
• Barley Lamb Stew
• Scottish Boiled Lamb Shanks
• Barbecued Lamb Necks

Whole Lamb
• Lamb Elegance – Lamb Méchoui

CSF Favourite

Lamb Biryani
Submitted by: Randy Eros, Former Chair

Here is a recipe we have adapted from the Alberta Sheep and Wool Commission’s book of international lamb dishes. It has become a favourite in our household, most recently feeding a hungry crew of teenage hay movers.

• 4 lbs of Manitoba Lamb or Mutton (cut into bite size pieces)
• 1/2 cup plain yogurt
• 2 onions, chopped
• Fresh diced tomatoes
• ginger garlic paste, tomato paste
• chilli powder, turmeric powder
• cumin seed
• 1/4 teaspoon ground cloves
• 1/2 teaspoon pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon cardamom
• 3 or 4 cinnamon sticks

Mix the lamb and yogurt together and set aside. Sauté onions until golden brown. Add tomatoes and the rest of the ingredients (except the cinnamon sticks) and mix over a low heat. Add the lamb and yogurt along with 4 cups of water and the cinnamon sticks. Salt to taste. Cook until the meat is tender and the gravy has thickened. (about 1 hour).

Serve over a bed of rice.

More Recipes

Visit these websites for more great lamb recipes.
Ontario Fresh Premium Lamb ~ A collection of lamb recipes
Fresh Canadian Lamb