* Boniato – a Carribbean Sweet potato that is not as sweet as an American sweet potato – you can substitute any good boiling potato, such as Yukon Gold. NOTE: While this dish is traditionally made with kid, other meats, poultry or seafood are all delicious in this recipe. Heat 1/2 T of the oil [...]

Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots [...]

Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature. Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic [...]

Saute the onions in oil until soft and a pale golden color. Add the meat and fry, squashing well with a fork, until it changes color. Season to taste with salt and pepper, add the tomatoes and moisten with a few tablespoon of water. Cook until the tomatoes are reduced to a puree. Stir in [...]

Place lamb chops in a shallow container. Combine lemon juice nd remaining ingredients, stirring well; pour over chops. Cover and marinate in refrigerator for two hours. Remove lamb chops from marinade. Place chops on rack in shallow roasting pan; broil six inches from heat for 20 minutes or to desired doneness, turning once and basting [...]

Rub all surfaces of lamb with garlic. Mix mustard with salt, pepper, thyme, rosemary and lemon juice. Spread and pat herb mixture on surface of roast. Place roast on metal rack in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until tender. Remove meat to platter. Skim off excess fat [...]

* Choose your mix from the following by including at least 3 of them; parsley, thyme, chives, mint, or oregano. 1. Place the raisins in a small saucepan with 1/3 cup water. Bring to a boil and remove from the heat. Set aside to plump for 5 mins. Drain the raisins and chop coarsely. 2. [...]

Festive rice In a small bowl, blend apricot jam, horseradish and mustard; set aside. To prepare roast: Place bone side down on flat surface. Pull meat flap down to be even with bone and form roast into a tight roll. Tie string around length of roast to prevent bones from spreading. Tie roast at one-inch [...]

Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned [...]

Heat butter in heavy pan and fry onion until golden. Add meat and brown on all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in raisins and apricots. Add water (about 3/4 cup) to cover. Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is [...]