Ingredients for 1,5kg barbecue ribs:

• 1 cup barbeque sauce
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black paper
• 1 teaspoon salt

Feel free to adjust the seasonings and spices to suit your taste preferences.

Instructions:

1. Preheat your oven to 150C.
2. In the small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to create a dry rub.
3. Rub the dry rub all over the beef ribs, covering them evenly.
4. Place the ribs in a roasting pan, cover with foil, and bake in the preheated oven for about 2,5 – 3 hours, until the meat is tender.
5. Remove the ribs from the oven and preheat your grill to medium – high heat.
6. Brush the barbecue sauce on both sides of the ribs.
7. Place the ribs on the grill and cook for about 5 – 10 minutes per side, or until they are nicely caramelized and have grill marks.
8. Remove the ribs from the grill and let them rest for a few minutes before serving.
9. Serve the beef barbecue ribs hot with your favorite sides.

Enjoy your delicious beef barbecue ribs!

Ingredients:

• 4 lbs country-style pork ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup apple cider or apple juice
• 1 cup chicken or beef broth
• 1/2 cup barbecue sauce (your favorite brand)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves

Instructions:
1. Prepare the Ribs:
– Season the country-style ribs generously with salt and pepper on all sides.
2. Sear the Ribs:
– In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
– Sear the ribs in batches until they are browned on all sides (about 3-4 minutes per side). Remove the ribs from the pot and set them aside.
3. Cook the Onions and Garlic:
– In the same pot, add the sliced onions and cook until they start to soften (about 5 minutes).
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Deglaze the Pot:
– Pour in the apple cider (or apple juice) and broth, scraping up any browned bits from the bottom of the pot.
5. Make the Braising Liquid:
– Stir in the barbecue sauce, Worcestershire sauce, apple cider vinegar, soy sauce, Dijon mustard, brown sugar, smoked paprika, dried thyme, and bay leaves.
– Bring the mixture to a simmer.
6. Braise the Ribs:
– Return the seared ribs to the pot, nestling them into the liquid.
– Cover the pot and transfer it to a preheated oven at 325°F (165°C).
– Braise the ribs for about 2.5 to 3 hours, or until the meat is tender and pulls apart easily with a fork.
7. Finish and Serve:
– Remove the ribs from the pot and skim off any excess fat from the sauce.
– Discard the bay leaves.
– If the sauce is too thin, you can reduce it by simmering it on the stovetop until it thickens to your desired consistency.
– Serve the ribs with the braising sauce spooned over the top.
Tips:
– These country-style ribs pair well with coleslaw, cornbread, or mashed potatoes.
– You can also finish the ribs under the broiler for a few minutes to get a nice caramelized glaze on top before serving.

Enjoy your hearty and flavorful braised country-style ribs!

Ingredients for 1,5kg beef:

• Vegetable oil
• Chopped onion
• Minced garlic
• 2 cups of beef broth
• 1 cup of red wine (optional)
• 2 carrots, peeled and chopped
• 2 stalks of celery, chopped
• 2 springs of fresh thyme
• 2 bay leaves
• Salt and pepper

Instructions:

1. Cut you beef into chunks.
2. Preheat your oven to 165C.
3. Season the beef with salt and pepper.
4. Heat the vegetable oil in a heavy – bottom pot over medium – high heat.
5. Brown the beef chunks, making sure not to overcrowd the pot. This step helps develop flavor.
6. Remove the beef from the pot and set it aside.
7. Add chopped onion to the pot and cook until it become translucent.
8. Add the minced garlic and cook for another minute.
9. Pour in the beef broth and red wine (if using), and deglaze the pan by scraping up any browned bits from the bottom.
10. Add the browned beef back to the pot, along with the chopped carrots, celery, thyme, and bay leaves.
11. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
12. Braise the beef in the oven for about 3 hours, or until the meat is tender and can easily be shredded with a fork.
13. Once the beef is done remove the pot from the oven and discard the thyme springs and bay leaves.
14. Taste and adjust the seasonings with salt and pepper if needed.
15. Serve the beef hot with the veitable and sauce from the pot.

Enjoy your delicious braised beef.  

Ingredients for 0,5kg beef:

• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of paprika
• Optional: herbs, like rosemary or thyme for extra flavor

Feel free to adjust the seasonings and spices to suit your taste preferences.
Instructions:

1. Dry the beef with paper towels on all sides. This will help the beef brown nicely under the broiler.
2. Marinate the beef:

• In a small bowl, mix together the olive oil, minced garlic, salt, pepper, paprika and any herbs you are using. Rub this mixture all over the beef, making sure it is evenly coated. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.

3. Preheat the broiler:

• Set our oven to the broil setting and allow it to preheat to 260 – 290C from about 10 minuets.

4. Broil the beef.

• Place the marinated beef on a broiler pan or a baking sheet lined with aluminum foil. Place the pan on the top rack of the oven, about 8 – 10cm away from the broiler.
• Broil the beef for about 4 – 6 minutes per side, depending on the desired level of doneness. For medium – rare, aim for an internal temperature of 54 – 57C, for medium aim for an internal temperature of 58 – 63C.

5. Rest and slice:

• Once the beef is done, remove it from the oven and let it rest for a few minutes before slicing. This allows the juices to redistribute and keeps the meat juicy.

6. Serve:

• Slice the beef against the grain and serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Enjoy your delicious broiled beef!

Ingredients:

• Salt
• Pepper
• Olive oil
• Garlic powder (optional)
• Onion powder (optional)
• Herbs (such as rosemary, or thyme, optional)
• Butter

Feel free to adjust the seasonings and spices to suit your taste preferences.

Instructions:

1. Take the beef out of the refrigerator about 30 – 60 minutes before grilling to allow it it to come to room temperature. This helps ensure even cooking.
2. Preheat your grill to high heat. If you are using a charcoal grill make sure the coals are hot and have a nice layer of ash on them.
3. Season your beef generously with salt and pepper. You can also add other seasoning, like garlic powder, onion powder, or herbs, if desired.
4. Rub a little olive oil over the steak to help prevent sticking and promote a nice sear.
5. Place the beef on the hot grill. For a medium – rare doneness grill the beef about 4-5 minutes per side, depending on the thickness of the beef and the heat of your grill.
6. Use a meat thermometer to check for doneness, 54C – 57C for medium – rare, 57C – 63C for medium, 63C – 65C for medium – well, and 71C for well done.
7. Avoid flipping too often, ideally, flip it once to get those beautiful grill marks.
8. Once the beef reaches your desired level of doneness, remove it from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute and keeps the beef juicy.
9. Optionally, top the beef with a pat of butter while it rests for extra richness and flavor.
10. Always slice the beef against the grain to maximize tenderness.
11. Serve with your favorite sides.

Enjoy your grilled beef steak.

Ingredients for 500 – 700g beef

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetables of your choice (bell peppers, onions, cherry tomatoes, mushrooms, etc.)

Feel free to adjust the seasonings and spices to suit your taste preferences.

Instructions:

1. In a bowl, whisk together the olive oil, soy sauce, garlic, oregano, thyme, paprika, salt and pepper to make the marinate.
2. Cut the beef into cubes.
3. Place the beef cubes in a large resealable plastic bag or a shallow dish, and pour the marinade over the beef. Ensure all the pieces are coated with the marinade. Marinate in the refrigerator for at least 1 – 2 hours, or overnight for best results.
4. If you are using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
5. Preheat your grill to medium – high heat.
6. Thread the marinated beef cubes onto skewers, alternating with your choice of vegetables.
7. Grill the kebabs for about 8 – 10 minutes, turning occasionally, or until the beef is cooked to your desired level of doneness.
8. Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving.

Enjoy your delicious beef kebabs with your favorite sides or sauces.

Ingredients for 0,5kg beef:

• Salt
• Pepper
• Vegetable oil
• Garlic (optional)
• Butter (optional)
• Fresh herbs, such as rosemary or thyme (optional)

Instructions:

1. Take the beef out of the refrigerator about 30 – 60 minutes before braising to allow it to come to room temperature. This helps ensure even cooking.
2. Path the beef dry with paper towels to remove any excess moisture. Sean both sides of the beef generously with salt and pepper.
3. Heat the heavy – bottomed skillet (such as cast iron) over medium-high heat. Add the cooking oil and let heat up until it shimmers but is not smoking.
4. Carefully place the beef in the hot skillet. Be careful not to overcrowd the pan. If needed, cook the beef in batches.
5. Sear the beef without moving it for a few minutes until a golden – drown crust forms. Use the tongs to flit the beef and sear the other side.
6. Optional: Add minced garlic, a pat of butter, and fresh herbs to the pan. Baste the beef with the melted butter and herbs for extra flavor.
7. Continue cook the beef to your desired doneness. Use a meat thermometer to check the internal temperature. For medium – rare, aim for 54-57C, for medium aim at 62C.
8. Once the beef is cooked for your liking, remove it from the pan and let it rest for a few minutes before slicing. This allows the juices to redistribute and keeps the beef moist.
9. Slice the beef against the grain and serve hot. You can also deglaze the pan with some broth or wine to make a simple pan sauce to drizzle over the beef.

Enjoy your delicious pan – seared beef.

Picanha is a star of Brazilian churrasco barbecues.

Ingredients for 1,5kg Picanha

• Coarse salt (rock salt or sea salt)
• Optional: garlic powder, black pepper, or other seasonings.

Feel free to adjust the seasonings and spices to suit your taste preferences.

Instructions:

1. Trim any excess fat from the Picahna, leaving a thin layer to help keep the meat moist during grilling. Score the fat cap of Picanha in a crisscross pattern to help it render and crisp up while grilling.
2. Generously season Picanha with coarse salt. You can also add garlic powder black pepper, or other seasonings of your choice. Let the meat sit at room temperature for about 30 minutes to allow the salt to penetrate the meat.
3. Preheat your grill to medium – high heat (190 – 230C). For an authentic churrasco experience use a charcoal grill for that smoky flavor.
4. Place the Picanha on the grill with the fat cap facing up. Grill for about 15 – 20 minutes on each side, or until the internal temperature reaches desired level of doneness (54 – 57C for medium – rare, and 58 – 62C for medium).
5. Once cooked to your liking, remove the Picanha from the grill and let it rest for about 10 minutes before slicing. This allows the juices to redistribute and keeps the meat juicy.
6. Slice the picanha across the grain into thin pieces. Serve the grilled Picanha with chimichurri sauce, farofa, grilled vegetables, and other traditional Brazilian side dishes.

Enjoy your delicious Picanha churrasco!

Reverse – searing is a method of cooking steak where you first slow – cook the steak at a low temperature and then finish it with a high – temperature sear. This method can help you achieve a more evenly cooked steak with a delicious crust on the outside.

Ingredients:

• Salt and pepper
• Olive oil or butter
• Optional garlic, herbs (rosemary, thyme), and a meat thermometer.

Feel free to adjust the seasonings and spices to suit your taste preferences.

Instructions:

1. Season generously with salt and pepper on both sides. You can add seasoning of your liking.
2. Slow cooking:

• Place the seasoned steak on a wire rack set over a baking sheet.
• Cook the steak in the preheated oven until it reaches an internal temperature of about 5 – 8C below you desired level of doneness (54 – 57C for medium rare, 57 – 63C for medium). Use a meat thermometer to check the temperature. This can take around 30 – 60 minutes depending on the thickness of the steak.

3. Searing:

• Once the steak reaches the desired internal temperature, remove it from the oven.
• Heat the cast – iron skillet or grilling pan over high heat. Add a little bit of olive oil or butter.
• Sear the steak for 1 – 2 minutes on each side until a brown crust forms.

4. Resting:

• Remove the steak from the skillet and let it rest for a few minutes on a cutting board. This allows the juices to redistribute within the meat.

5. Serving:

• Slice the steak against the grain and serve it with your favorite sides.

Enjoy your reverse – seared steak!

Ingredients for 1,5kg beef:

• Salt and Pepper
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano

Instructions:

1. Preheat your oven to 175C.
2. Take the beef roast out of the refrigerator and let it sit at room temperature for about 30 minutes.
3. Season the roast generously with salt and pepper on all sides.
4. In a small bowl, mix together the olive oil, minced garlic, thyme, rosemary, and oregano to create a herb paste.
5. Rub the herb paste all over the roast, ensuring it is evenly coated.
6. Place the roast on the roasting pan with a rack.
7. Roast the beef in the preheated oven for about 20 minutes for medium – rare doneness. Use a meat thermometer to check the internal temperature – it should read 57C for medium – rare or 63C for medium.
8. Once the roast reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for about 15-20 minutes before slicing.
9. Slice the roast thinly against the grain and serve with your favorite dishes.

Enjoy your delicious roast beef!

Ingredients for 0,7kg beef:

• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• Wooden or metal skewers

Feel free to adjust the seasonings and spices to suit your taste preferences.

Instructions:

1. If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking.
2. In a bawl, mix together the soy sauce, olive oil, sliced onion, minced garlic, paprika, cumin and pepper, mix.
3. Cut the beef into cubes and add to the marinade, making sure well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or ideally overnight for more flavor.
4. Preheat the grill to medium – high heat.
5. Thread the marinated beef cubes onto the skewers, leaving a little space between each piece.
6. Grill the skewers for about 8 – 10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness.
7. Remove the skewers from the grill and let them rest for a few minutes before serving.

Enjoy your delicious beef skewers with your favorite side dishes or sauces.

Ingredients:

• Salt and pepper (or your favorite dry rub)
• Charcoal
• Wood chunks or chips (such as hickory, mesquite, or applewood)

Instructions:

1. Prepare the charcoal grill:

• Fill one side of the grill with charcoal and light it. Allow the charcoal to ash over before proceeding.
• Place a drip pan filled with water on the other side of the grill to help maintain moisture levels during cooking.

2. Prepare the beef:

• Trim any excess fat from the beef and season it with salt, pepper, or your favorite dry rub. Make sure to coat the beef evenly on all sides.

3. Add wood chunks or chips:

• Once the charcoal is ready, add a few soaked wood chunks or chips directly on top of the hot charcoal to create smoke.

4. Smoke the beef:

• Place the seasoned beef on the grill grate on the side opposite the charcoal and wood chunks. This indirect heat method allows the beef to cook slowly and absorb the smoky flavor.
• Cover the grill with the lid and adjust the vents to maintain a temperature of around 107 – 121C.

5. Monitor the temperature:

• Use the thermometer to monitor the grill temperature and a meat thermometer to monitor the internal temperature of the beef. The beef is done when it reaches the desired level of doneness.

6. Rest and serve:

• Once the bee is cooked to your liking, remove it from the grill and let it rest for about 30 minutes before slicing and serving.

Enjoy your smoked beef!

Ingredients:

• Large potatoes (2 for each steak)
• Salt and pepper
• Olive oil
• Butter
• Garlic (optional)
• Fresh herbs (such as rosemary or thyme, optional)

Instructions:

1. Preheat the oven to 200C.
2. Peel the potatoes and cut them into strips to make fries. Rinse the fries in cold water to remove excess starch.
3. Dry the fries thoroughly with paper towels. Toss the fries with a couple of tablespoons of olive oil, salt and pepper.
4. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30 – 40 minutes, or until golden and crispy, flipping them half way through.
5. While the fries are baking, season the steaks generously with salt and pepper on both sides.
6. Heat a skillet over medium – high heat. Add a tablespoon of olive oil and a table spoon of butter to the skillet. You can also add crushed garlic and fresh herbs at this point for extra flavor.
7. Once the skillet is hot, add the steaks and cook to your desired level of doneness (usually 3-4 minutes per side for medium – rare, depending on the thickness of the steak).
8. Remove the steaks from the skillet and let them rest for a few minutes before slicing.
9. Serve the beef steaks with the crispy fries on the side. You can also serve with your favorite sauce or condiment, such as peppercorn sauce or chimichurri.

Enjoy your delicious Beef Steak Frites!

Ingredients for 1kg beef:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 carrots, peeled and sliced
• 4 celery stalks, sliced
• 2 large potatoes, peeled and diced
• 1/4 cup all – purpose flour
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper
• Chopped fresh parsley for garnish

Instructions:

1. Chop the beef into 2,5cm cubes.
2. In a large pot, heat the olive oil over medium – high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the flour and cook for 1 – 2 minutes to make a roux.
5. Gradually pour in the beef broth and red wine, stirring constantly to prevent lumps from forming.
6. Add the browned beef back to the pot along with the bay leaves and thyme. Season with salt and pepper.
7. Bring the stew to a boil, then reduce the heat to law, cover, and simmer for about 15 to 2 hours, or until the beef is tender.
8. Taste and adjust the seasoning with salt and pepper if needed.
9. Serve the beef stew hot, garnished with chopped fresh parsley.

Enjoy!

Ingredients for 0,5kg beef:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• Red pepper flakes (optional)
• Green onions, chopped for garnish

Instructions:

1. Slice the beef thinly, against the grain.
2. In the bowl, marinate the sliced beef with soy sauce, oyster sauce, and cornstarch. Let it sit for about 15 – 20 minutes.
3. Heat vegetable oil in a large pan or wok over high heat.
4. Add minced garlic and ginger, and stir – fry for about 30 seconds until fragrant.
5. Add the marinated beef to the pan and stir – fry for 2 – 3 minutes until the beef is browned. Remove the beef from the pan and set it aside.
6. In the same pan, add a bit more oil if needed, then add the sliced onion bell pepper, and broccoli. Stir – try for 3 – 4 minutes until the vegetables are slightly tender but still crisp.
7. Return the beef to the pan and mist it with the vegetables. Season with salt, pepper, and red pepper flakes if desired.
8. Cook for another minutes or two until everything is heated through.
9. Garnish with chopped green onions before serving.
10. Serve the beef stir – fry hot over steamed rice or noodles.

Feel free to adjust the seasonings and vegetables to suit your taste preferences.

Enjoy your homemade beef stir – fry!

Ingredients for 1kg lamb, cut into large chunks:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 carrots, chopped
• 2 talks of celery, chopped
• 1 cup red wine
• 2 cups beef or vegetable broth
• 2 springs of fresh rosemary
• 2 springs of fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 165C.
2. Season the lamb with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium – high heat.
4. Brown the lamb in batches, making sure not to overcrowd the pot. Remove the lamb and set aside.
5. Add the onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
7. Add the lamb back to the pot along with the broth, rosemary, and thyme.
8. Brin the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
9. Braise the lamb in the oven for 2 – 3 hours, or until the meat is for – tender.
10. Remove the pot from the oven and let it rest for a few minutes before serving.
11. Serve the lamb braised with mashed potatoes, polenta, or crusty bread.

Enjoy your braised lamb!

Ingredients for 1kg lamb pieces:

• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the minced garlic, olive oil, lemon juice, dried rosemary, salt and pepper to create a marinade.
2. Place the lamp pieces in a shallow dish and pour the marinade over them, making sure they are well coated. Cover the dish and let the lamb marinate in the refrigerator for at least 1 hour, or overnight for the best result.
3. Preheat your broiler to high (260C).
4. Remove the lamb from the marinade and place them on the broiler pan or baking sheet.
5. Broil the lamb for about 5 – 7 minutes on each side, or until they reach your desired level of doneness. Cooking time may vary depending on the thickness of the meat and your preferred level of doneness.
6. One the lamb is cooked to your liking, remove it from the broiler and let it rest for a few minutes before serving.
7. Serve the lamb broil with our favorite sides, such as roasted vegetables, salad, or rice

Enjoy you delicious lamb broil!

Ingredients for 1 – 1,2kg lamb, cut into chunks:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 – 3 cloves of garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 cups of beef or vegetable broth
• 1 cup red wine (optional)
• Chopped fresh parsley for garnish

Instructions:

1. In a large Dutch oven or heavy – bottomed pot, heat the olive oil over medium – high heat.
2. Add the lamb prices in batches and brown them on all sides. Remove the lamb from the pot and set aside.
3. Add the onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally until the vegetables are softened, about 5 minutes.
4. Return the lamb to the pot. Add the dried thyme, rosemary, bay leaf, salt and pepper. Stir to combine.
5. Pour the broth and red wine (if using). The liquid should cover the lamb and vegetables. Bring to a simmer.
6. Cover the pot with a lid and reduce the heat to low. Let the lamb simmer gently for 2 – 3 hours, or until the meat is tender.
7. Check the seasoning and adjust salt and pepper if needed.
8. Serve the lamb hot, garnished with chopped fresh parsley.
9. This recipe can be modified to include other ingredients such as potatoes, tomatoes, or other herbs and spices based on your preference.

Enjoy your delicious lamb cooked in liquid!

Grilled lamb is a delicious dish that can be a real crowd – pleaser.

Ingredients for 1kg lamb:

• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the minced garlic, olive oil, lemon juice, oregano, rosemary, salt and pepper to make a marinade.
2. Place the lamb pieces in a shallow dish and pour the marinade over them. Make sure the lamb is well coated with the marinade. Cover the dish with plastic wrap and let the lamb marinate in the refrigerator for at least 1 – 2 hours, or perfectly overnight.
3. Preheat your rill to medium – high heat.
4. Remove the lamb from the refrigerator and let it sit at room temperature for about 20 – 30 minutes before grilling.
5. Grill the lamb pieces for about 4 – 5 minutes per side for medium rare, or longer if you prefer your lamb more well done.
6. Once the lamb is cooked to your liking, remove it from the grill and let it rest for a few minutes before serving.
7. Serve the grilled lamb with your favorite side dishes, such as grilled vegetables, salad, or rice.

Enjoy your delicious grilled lamb!

Ingredients for 4 lamb chops:

• Salt and pepper for taste
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of chopped fresh rosemary
• 1 teaspoon of chopped fresh thyme
• 1 tablespoon of butter

Instructions:

1. Season the lamb chops with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium – high heat.
3. Add the lamb chops to the skillet and cook for about 3 – 4 minutes on each side for medium – rare, or longer depending on your desired level of doneness.
4. Add the minced garlic, rosemary, and thyme to the skillet and cook for another minute, stirring to combine with lamb chops
5. Add the butter to the skillet and let it melt, basting the lamb chops with the melted butter for extra flavor.
6. Remove the lamb chop from the skillet and let them rest for a few minutes before serving.
7. Serve the pan – fried lamb chops hot with your favorite side dishes.

Enjoy your delicious pan – fried lamb chops!

Ingredients for 2,5 – 3kg lamb roast:

• 6 cloves of garlic, minced
• 2 tablespoons of fresh rosemary, chopped
• 2 tablespoons of fresh thyme, chopped
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 175C.
2. In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt and pepper to form a paste.
3. Place the lamb in a roasting pan, fat side up. Using a sharp knife, make several small incisions on over the lamb.
4. Rub the herb and garlic paste all over the lamb, making sure to get it into the incisions.
5. Roast the lamb in the preheated oven for about 1,5 to 2 hours, or until a meat thermometer inserted into the thickest part of the lamb registers 57C for medium – rare or 63C for medium. Cooking time will vary depending on the size of the lamb and your desired level of doneness.
6. Once the lamb is cooked to your liking, remove it from the oven and tent it loosely with aluminum foil. Let it rest for about 15 – 20 minutes before carving.
7. Carve the lamb into slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Enjoy your delicious herb – crusted roast lamb!