[ncbiker]

then check out this blog. Its primarily French recipes but there is good variety in there. I've made several items, with the lamb braised in red wine being the best

http://thymeforcookingblog.com/

[ncbiker]

Braised Lamb in Red Wine

14oz (400gr) lamb, shoulder or leg pieces are fine, a bit more if there is bone – but the bone adds flavor
1 onion
4 shallots
4 cloves garlic
3oz (90gr) bacon
2 tsp olive oil
1 cup red wine, something hearty – Cote du Rhone, Cabernet Sauvignon
2 tsp beef paste, granules or 1 stock cube
2 tsp dried rosemary or fresh
2 tsp dried thyme
2 tsp dried parsley
4 bay (laurel) leaves

Roughly chop bacon. Cut onion into quarters, then slice. Slice shallots. Mince garlic. Cut lamb into 1 1/2" (4cm) pieces and trim excess fat. Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add bacon and sauté until starting to get crisp. Add onion, shallots, garlic and sauté until tender. Add lamb and lightly brown. Add all remaining ingredients and bring to a boil. Cover, turn heat to low and braise for 90 minutes. Serve lamb with onions/shallots and pan juices.