Rack of Lamb Genghis Khan

February 18, 2009

(The Lark Restaurant, West Bloomfield)

3 Lamb Racks (8 ribs each) trimmed
1 cup Hoisin Sauce
1 cup Onions, finely chopped
2 tablespoons Garlic, minced
3 tablespoons Lemon Juice
½ cup Honey
3 tablespoons Curry Powder
1 ½ teaspoons Cayenne pepper
2 teaspoons Coleman’s Mustard Powder
2 teaspoons Black Pepper
2 tablespoons Salt
1 cup Water

Combine marinade; place in plastic bag with lamb in refrigerator for 48 hours, turning occasionally. Remove lamb from marinade
and let stand at room temperature.

Place in shallow roasting pan and roast at 450 for 15 to 25 minutes for rare lamb (120 degrees), depending on size.

Adrian Lark was kind enough to write,  and he indicated that the hoisin sauce should not be brushed on until the last 5-7 minutes of cooking to avoid a ‘burnt’ flavor.

Let rest 6 or 7 minutes before carving.  SERVES: 6


Call Julie at 703-978-6028, or e-mail julie@juliesjuice.com for info on MonaVie. We serve MonaVie, EMV Action Drinks, and RVL in Northern Virginia, Virginia Beach, Norfolk, Richmond, Fairfax, Burke, Maryland, Springfield, and Washington, D.C. We can assist you in shipping MonaVie products to other areas as well, or throughout the world, where MonaVie is provided.

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Remember MonaVie products make great gifts for birthdays, Mother’s Day and Father’s Day too.

As a way to give back to the land where the acai berry comes from, MonaVie’s MORE Project helps disadvantaged children in Brazil and their families by providing them with education and safe environments for them to learn and grow. When you purchase MonaVie products, you help to support the MORE Project and poor families in Brazil.

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Rogan Josh – Indian Lamb

February 18, 2009



(From the Rana’s)

1 1/2 to 2 pounds boneless leg of lamb – cut into bite size pieces- ask the meat department at your grocery store to cut up the meat

6 cloves
1/2 teaspoon ground nutmeg
3/4 cup plain yogurt
1/2 teaspoon saffron soaked in 3 tablespoons hot water
6 whole black cardamons-this makes the dish-you can purchase at an
Indian store
2 tablespoons coriander powder
2 teaspoons garam masala which you can get from an Indian store
1 teaspoon cumin seeds
1/2 teaspoon finely chopped fresh ginger
1 teaspoon salt
1 teaspoon chili power
2 medium tomatoes
2 medium onions

Put onion and tomato in food processor and mince. Pound black cardamons till you can get them open and take out the black seeds in the middle. Add black cardamon seeds and other ingredients to onion mixture in food processor except lamb and mix well. Put lamb in a
bowl and pour over lamb the yogurt mixture from food processor. Cover and let stand at room temperature for 30 minutes. Take lamb out of the sauce as best you can and brown lamb in a couple tablespoons of oil in frying pan. Add sauce to frying pan with lamb. Turn heat to moderate and cook for 5 minutes, stirring frequently.
Add 1 cup water and cook uncovered over medium heat for 15 to 20 minutes. Cover and cook an additional 25 to 30 minutes until lamb is tender. Serve with rice pilaf.

Serves 4 to 6 people.

Grandpa’s Bar-B-Q Lamb Chops

February 18, 2009


From a Tradition of Good Taste

4 lamb shoulder chops
2 med. onions, thinly sliced
1 clove garlic, minced
1 Cup Celery, sliced
1 Cup water
1 Tablespoon Worcestershire sauce
1 Cup Ketchup
Combine all ingredients except for
chops in saucepan and simmer for 5
minutes. Preheat oven to 325 degrees.
Brown chops in oil and place in small
baking dish in one layer. Pour sauce
over chops. Cover and bake for 2
hours. Serves 4 people.

This is a huge family favorite, and easy to make for special holidays or Passover. My guests always love it. My son’s do as well.

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