Return to Content

Spiced Barbecued Lamb


Yield: Serves 6

An interesting way to serve left-over lamb, this recipe was given to my Aunt Emily Thom by Mrs. Nathan Pusey.


  • 1/2 cup sliced onions
  • 1 cup finely diced celery
  • 3 tablespoons butter
  • 1 tablespoon dry mustard
  • 3 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 2 cups tomato juice
  • 1 small can tomato paste
  • 1/2 cup water
  • 1 tablespoon vinegar
  • 3 cups cooked lean lamb, cut into good-sized chunks
  • 18 pearl onions (canned)


Sauté the onion and celery in the butter. Add the mustard, brown sugar, salt, and chili powder. Stir in the tomato juice, tomato paste, water, and vinegar and simmer for 20 minutes. Add the lamb and onions, and simmer for 20 minutes more, or until the sauce is thick.
Updated Friday, October 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111