Low Fat Lamb with Garlic

Ingredients:

1 lamb leg (3 pounds or 1.36 kg), boned and butterfly
1 tablespoon of minced parsley
1 tablespoon of ground sage
1 tablespoon of chopped rosemary
2 teaspoons of olive oil
2 tablespoons of fresh lemon juice
1/2 teaspoon of salt
1/4 teaspoon of black ground pepper
2 tablespoons of crushed garlic

Directions:

Rub wholly the lamb leg with parsley, sage and rosemary then season it. In a small bowl, mix the olive oil, lemon juice, salt and pepper. Pour the mixture over the lamb leg and rub it into the meat. Take the crushed garlic and stuff it into the crack and crevices of the lamb leg. Start up the broiler or barbecue grill. Ensure the grill is non-stick and if it’s not cover it with foil. Once the grill is very hot, place the meat n it and turn every 10 minutes for rare done, 15 minutes for mid done and 20 minutes for well done. After cooking the lamb you can pour the lemon juice on it to give it an extra Greek flavour. Finally, cut the lamb into half an inch slices and serve on equal parts. It makes 8 servings.

In Like a Lion Out Like a Lamb

Ingredients:

1 1/4-oz. package dry yeast
1/2 cup lukewarm water
1 teaspoon plus 1/4 cup sugar
3 tablespoons butter
1 1/2 cups milk
2 teaspoons salt
2 cups whole wheat flour
3 1/2 to 4 cups all-purpose flour
1 egg
1 tablespoon water
Poppy seeds
Raisins

Instructions:

Dissolve the yeast in the lukewarm water.  When yeast is completely dissolved add 1 teaspoon of sugar and stir.  Allow to sit for 5 minutes or until bubbles begin to appear.  Melt butter in a small saucepan over medium heat.  Once the butter has melted pour in the milk and heat until just starting to get warm.  Pour milk into the yeast.  Add 1/4 cup of sugar and salt.  Add both flours one at a time to the yeast.  Stir until dough starts to become stiff.  Place dough on a flour surface and knead until dough becomes smooth about 10 minutes.  Butter a large bowl and place dough into bowl.  Cover and let rise about 1 hour.  Dough should double in size. After the dough has doubled use your fists to punch it down.  To make the lion take a large piece of the dough and shape it into a body.  Take smaller pieces of dough to make the lion head, legs and tail.  Place the lion body on a cookie sheet sprayed with a cooking spray.  Take a small amount of the dough and place it in a garlic press.  Squeeze out the pieces of dough to use for the lions mane and end of his tail.  Add raisins for the eyes.  For the lamb take a large amount of dough and shape it into an oval for the body.  Using smaller amounts of dough make a head, legs and a tail.  Place on another prepared cookie sheet.  Cover the legs and face with the poppy seeds.  Take more dough through a garlic press and place it on the lamb for its wool.  Use raisins again for the eyes.  Cover both cookie sheets with plastic wrap and allow them to rise to double their original size. Place the egg in a small mixing bowl. Add the water and beat together.  Once the dough has risen use a pastry brush to lightly brush each animal with the egg water mixture.  Be careful not to smash your animals while doing this.   Preheat oven to 350 degrees.  Bake for 30 minutes or until slightly brown and hollow when tapped on the bottom.