173 lego recipes

Lamb kebabs marinated in olive oil, lemon, garlic, and ground coriander, then broiled on bamboo skewers until charred at the edges and pink in the middle. A Middle Eastern grill night classic.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

Garam masala lamb kebabs marinated in spiced yogurt with ginger, garlic, and fresh coriander, then grilled until charred and finished with a dusting of warm, toasted garam masala. Includes a from-scratch spice blend.

This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...

Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

This was so easy and so good. I used chicken breasts and they were delicious and moist. Great addition to my recipes.

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

Greek potted lamb braised with lemon juice and butter, served over crispy pan-fried potatoes. A hearty one-pot meal with rich, lemony pan sauce.

Leg of lamb marinated in white wine, scored and stuffed with tarragon, then slow-roasted and finished with a velvety cream pan sauce. Sunday roast worthy of a standing ovation.

Welsh honey-glazed leg of lamb (Oen Cymreig Melog) roasted with apple cider, rosemary, and ginger. Basted frequently for a sticky, caramelized crust with cidery pan gravy.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.