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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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Lamb shoulder blade chops are marinated in a mixture of balsamic vinegar, olive oil, and soy sauce then grilled and served with mint leaves.
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Tender and juicy pressure cooker ribs, cooked with red onions and barbeque sauce, are so fast they're ready to devour in less than an hour.
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Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit.
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Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce. Boiling the ribs first makes them so tender and gets rid of a lot of the fat.
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Mary had a little lamb whose icing was as white as snow (or pink, if you prefer) thanks to a sprinkling of sanding sugar.
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Homemade lamb patties seasoned with cumin and coriander are layered with feta cheese, spinach, and tzatziki in these grilled lamb sliders.
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Try these slow roasted ribs with a sweet and tangy sauce when grilling season is over but you still want delicious, tender ribs!
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Get Beef Short Ribs Recipe from Food Network
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Lamb meat, potatoes, and carrots are the basic ingredients in this great stew.