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	<title>Low GI &#38; Omega 3 Rich Recipes &#187; Lamb</title>
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	<link>http://lowgicooking.com</link>
	<description>Recipes for healthy, slower-carb eating. Eat till you&#039;re full, feel satisfied and lose weight at the same time!</description>
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  <title>Low GI &amp; Omega 3 Rich Recipes</title>
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		<item>
		<title>Pomegranate lamb (Lamb fesenjan)</title>
		<link>http://lowgicooking.com/pomegranate-lamb/</link>
		<comments>http://lowgicooking.com/pomegranate-lamb/#comments</comments>
		<pubDate>Mon, 21 Dec 2009 11:33:18 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[Freezable]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=894</guid>
		<description><![CDATA[This is a middle eastern inspired dish. It is also known as lamb fesenjan, and is an Iranian specialty. I looked up a few different recipes, most that I could find were made with pomegranate syrup, but this is high in sugar, so I replaced this with juice and simplified the cooking stages slightly. Pomegranates [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/pomegranate-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Nonna&#8217;s red lentil &amp; lamb stew</title>
		<link>http://lowgicooking.com/nonnas-red-lentil-lamb-stew/</link>
		<comments>http://lowgicooking.com/nonnas-red-lentil-lamb-stew/#comments</comments>
		<pubDate>Fri, 02 Oct 2009 06:47:29 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Freezable]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Modern Australian]]></category>
		<category><![CDATA[Quick to prepare]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[shallots]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=519</guid>
		<description><![CDATA[Real comfort food &#8211; my nieces loved this stew that &#8220;Nonna&#8221; (Mum) makes for them &#8211; and has made for us for decades with different variations. Dan just discovered it on a recent family holiday, and we made our own version at home with the baby carrots that came from our garden. This dish is [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/nonnas-red-lentil-lamb-stew/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mandarin glazed lamb with pumpkin (butternut squash) &amp; black-eyed peas</title>
		<link>http://lowgicooking.com/mandarin-glazed-lamb-pumpkin-blackeyed-peas/</link>
		<comments>http://lowgicooking.com/mandarin-glazed-lamb-pumpkin-blackeyed-peas/#comments</comments>
		<pubDate>Sun, 06 Sep 2009 01:14:47 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[black eyed peas]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemon thyme]]></category>
		<category><![CDATA[mandarin]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[sage]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[white wine]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=512</guid>
		<description><![CDATA[Getting creative with roasting, and with a great supply of inexpensive, sweet, juicy imperial mandarins which are in season at present, I decided to see whether mandarin could replace honey in basting lamb racks. While you could only taste the slightest hint of mandarin flavour in the final product, it certainly helped with developing a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb chop with zucchini ragout &amp; minted burghul</title>
		<link>http://lowgicooking.com/lamb-chop-zuchinni-ragout-minted-burghul/</link>
		<comments>http://lowgicooking.com/lamb-chop-zuchinni-ragout-minted-burghul/#comments</comments>
		<pubDate>Sat, 29 Aug 2009 11:03:38 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[burghul]]></category>
		<category><![CDATA[Cracked Wheat]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[Red Lentils]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[white wine]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=503</guid>
		<description><![CDATA[Enjoy these soft melt-in-the-mouth lamb chops in contrast with the slight crunch of the burghul interspersed with fresh bursts of mint. Burghul is also known as bulgur or cracked wheat. It is easily purchased in your health food store and very cheap; it&#8217;s a lower-GI alternative to cous cous. Allow the burghul to remain a [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/lamb-chop-zuchinni-ragout-minted-burghul/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herb-stuffed roast lamb with garlic confit</title>
		<link>http://lowgicooking.com/roast-lamb-shoulder-vegetables-butter-beans/</link>
		<comments>http://lowgicooking.com/roast-lamb-shoulder-vegetables-butter-beans/#comments</comments>
		<pubDate>Sun, 28 Jun 2009 12:47:53 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemon thyme]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[parsnip]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[rosemary]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=81</guid>
		<description><![CDATA[The best part of this recipe is the delicious garlic confit. This recipe is taken from Damien Pignolet&#8217;s book &#8220;French&#8221; (consider buying it through this Amazon link to support lowgicooking.com) however I have altered the way it is cooked slightly, excluding lavender from the herbs, using less parsley, and rather than spending the hours it [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/roast-lamb-shoulder-vegetables-butter-beans/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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