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	<title>leannes.cooking &#187; Lamb</title>
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		<title>Moussaka Lamb Chops</title>
		<link>/?p=2095</link>
		<comments>/?p=2095#comments</comments>
		<pubDate>Fri, 15 Jan 2016 02:54:21 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>

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		<description><![CDATA[I always thought Moussaka was a Greek dish, but have discovered that it is found in the cuisines of the countries of the former Ottoman Empire (Turkey, Balkans, Greece, Levant and Egypt), with many local and regional variations. Moussaka is usually made with minced meat, but I have used lamb chops, not because I don&#8217;t like moussaka &#8230; <a href="/?p=2095" class="more-link">Continue reading <span class="screen-reader-text">Moussaka Lamb Chops</span></a>]]></description>
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		<title>Baked Rosemary Lamb Chops with Eggplant</title>
		<link>/?p=1892</link>
		<comments>/?p=1892#comments</comments>
		<pubDate>Fri, 27 Nov 2015 03:07:29 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[baked rosemary lamb chops]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1892</guid>
		<description><![CDATA[Preparing lamb chops this way ensures that the meat falls off the bone and is a recipe that can be prepared in advance and then just popped in the oven for 45 minutes prior to serving.  The only cooking preparation before baking is browning the lamb chops, which not only makes them look nicer, but also &#8230; <a href="/?p=1892" class="more-link">Continue reading <span class="screen-reader-text">Baked Rosemary Lamb Chops with Eggplant</span></a>]]></description>
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		<title>Mediterranean Baked Lamb Chops</title>
		<link>/?p=1642</link>
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		<pubDate>Fri, 09 Oct 2015 19:37:00 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[baked lamb casserole]]></category>
		<category><![CDATA[baked lamb chops]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Mediterranean recipes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1642</guid>
		<description><![CDATA[The Ghiotti cherry tomatoes used in this recipe are excellent quality &#8211; full of flavour, retain their shape during cooking and the rich tomato puree that comes with them makes the base of the sauce in this recipe. See my recipe for Ginger Beef and roast the pumpkin seeds in the same way that I have roasted &#8230; <a href="/?p=1642" class="more-link">Continue reading <span class="screen-reader-text">Mediterranean Baked Lamb Chops</span></a>]]></description>
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		<title>Persian Spiced Rosemary Lamb</title>
		<link>/?p=291</link>
		<comments>/?p=291#comments</comments>
		<pubDate>Mon, 27 Apr 2015 22:47:18 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[Persian]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[spiced roast lamb]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=291</guid>
		<description><![CDATA[This dish is quick and easy to prepare and all cooked in the one roasting dish from start to finish and the herbs and spices used compliment the lamb beautifully.  The secret to ending up with the perfect sauce is to make sure that you remove as much fat as you possibly can and this is the &#8230; <a href="/?p=291" class="more-link">Continue reading <span class="screen-reader-text">Persian Spiced Rosemary Lamb</span></a>]]></description>
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		<title>Herbed Lamb Knuckles with Sweet Plum Sauce</title>
		<link>/?p=225</link>
		<comments>/?p=225#comments</comments>
		<pubDate>Thu, 09 Apr 2015 00:55:16 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>

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		<description><![CDATA[Lamb knuckles are usually a little cheaper than lamb shanks, but tend to have less fat and cooked slowly are just as nice as shanks.  If using shanks, trim off any excess fat before cooking. I make my own plum sauce and plum jam and the combination of both in this dish works really well &#8230; <a href="/?p=225" class="more-link">Continue reading <span class="screen-reader-text">Herbed Lamb Knuckles with Sweet Plum Sauce</span></a>]]></description>
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