Search Results (1,182 found)
cooking.nytimes.com
In days gone by, Italian dressing might have been a go-to marinade for lamb After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose
Ingredients: lamb, olive oil, lemons, garlic, marjoram
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Get A. N.'s Slow Shoulder of Lamb Recipe from Food Network
cooking.nytimes.com
This wonderfully spiced dish is halfway completed before you start cooking I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them
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Get Lamb and Olive Skewers with Cucumber Salad Recipe from Food Network
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Get Grilled Lamb Chops with Mustard Barbecue Sauce Recipe from Food Network
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These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
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At Shahpura Bagh, a luxurious guesthouse in the Rajasthani countryside, chefs marinate lamb in yogurt to make it exceptionally tender, then give it an extra burst of tangy flavor with a basting o
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Get Victoria's Lamb with Herbs and Olive Oil Recipe from Food Network
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Get Rack of Lamb with Mint-Basil Pesto Recipe from Food Network
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Get Grilled Marinated Lamb with Mache and Mint Recipe from Food Network