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The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a...
The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a...
www.allrecipes.com
Slow cooker bone broth tastes delicious and can also help with joint pain and inflammation.
Slow cooker bone broth tastes delicious and can also help with joint pain and inflammation.
Ingredients:
beef bones, carrots, celery, onion, cloves, black peppercorns, bay leaves, apple cider vinegar
cooking.nytimes.com
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
www.delish.com
Like a blank canvas, this very plain stock awaits your artistry, and it's perfect for soups.
Like a blank canvas, this very plain stock awaits your artistry, and it's perfect for soups.
www.delish.com
This satisfying stew, filled with tender meat and vegetables, is just the cure for a chilly evening.
This satisfying stew, filled with tender meat and vegetables, is just the cure for a chilly evening.
www.foodnetwork.com
Get Minted Lamb Burgers Recipe from Food Network
Get Minted Lamb Burgers Recipe from Food Network
Ingredients:
mint leaves, black olives, red onion, bread crumbs, lamb, hamburger buns, shallots, cucumber, garlic, fresno chiles, ginger, rice vinegar
www.foodnetwork.com
Get Moroccan Lamb Chops Recipe from Food Network
Get Moroccan Lamb Chops Recipe from Food Network
www.allrecipes.com
Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onion, olive oil, white mushrooms, lamb, ginger, lemon, orange, wheat couscous, cherries, tomato paste, orange juice
www.foodnetwork.com
Get Stout Braised Lamb Dip Recipe from Food Network
Get Stout Braised Lamb Dip Recipe from Food Network
Ingredients:
lamb, celery, white onion, carrots, garlic, stout beer, mayonnaise, teriyaki sauce, sugar, beef bouillon
www.allrecipes.com
Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
Ingredients:
lamb, olive oil, salt, black pepper, smoked paprika, cinnamon, rosemary, onion, cloves, chicken broth, saba
cooking.nytimes.com
This pulled lamb is an homage to the barbecued mutton of Western Kentucky Smoke the meat over charcoal and wood, not gas It’s bonkers delicious
This pulled lamb is an homage to the barbecued mutton of Western Kentucky Smoke the meat over charcoal and wood, not gas It’s bonkers delicious
Ingredients:
bone, brown sugar, salt, espresso beans, black pepper, garlic powder, cinnamon, cumin, cayenne pepper, worcestershire sauce, stout, white vinegar, ketchup, lemon juice, allspice, onion powder