Karen Mintzias 1 Leg of lamb, about 2 kg

3 Garlic cloves

2 Lemons (juice only)

Salt Freshly ground black pepper 1 ts Dried rigani or oregano

2 tb Butter or margarine

1 c Hot

2 1/2 pounds lamb -- cut in cubes

1 1/2 lemon

1/2 cup butter

2 pounds tomatoes -- chopped

2 teaspoons salt

1/4 teaspoon pepper

1 small cinnamon stick -- optional)

1 tablespoon sugar --

2 1/2 lb lamb -- cut in cubes

1 1/2 lemon

1/2 c butter

2 lb tomatoes -- chopped

2 ts salt

1/4 ts pepper

1 sm cinnamon stick --

: optional) 1 TB sugar -- optional

Sprinkle lemon juice

Karen Mintzias 1 lg Onion; chopped

2 tb Butter

1 kg Lean boneless lamb, cubed

1 c Hot water

2 tb Chopped parsley

1 ts Chopped dill or fennel, opt.

Salt and pepper Prepared vegetable *see note ----------------------------EGG AND LEMON

Karen Mintzias 2 tb Olive oil

8 Loin lamb chops

18 Sheets commercial phyllo

6 tb Butter; hot and melted

2 c Peas; cooked and drained

16 Potato balls; parboiled

16 Cherry tomatoes; peeled

1/2 lb Kasseri cheese; in 8

Karen Mintzias 6 Boneless lamb leg steaks *

Freshly ground black pepper 2 tb Butter or oil

2 md Onions; sliced

1 Garlic clove

12 Fillo sheets

1/2 c Butter; melted

Salt 3 md Tomatoes; peeled

1 ts Rigani or

2 lb Zucchini, washed and trimmed

1 c Ground lamb shoulder*

1/2 c Raw rice

1 Small onion, chopped fine

1 tb Chopped parsley

1/2 c Stewed tomatoes

Salt Black pepper *Note: May use lamb patties. Peel the zucchini and