Search Results (1,088 found)
cooking.nytimes.com
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce It’s a great way to add big flavor without spending all day in the kitchen.
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce It’s a great way to add big flavor without spending all day in the kitchen.
Ingredients:
yogurt, mint, lamb, olive oil, curry powder, peaches, garlic, basil, balsamic vinegar, tabasco
www.allrecipes.com
These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
Ingredients:
garlic, lamb, goat cheese, chipotle peppers, rosemary, maple syrup, salt, black pepper, olive oil, buns
www.foodnetwork.com
Get Lamb Chops on a Bed of Peppers Recipe from Food Network
Get Lamb Chops on a Bed of Peppers Recipe from Food Network
www.allrecipes.com
The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice, keeping in mind that this dish is quite spicy and has the tang of the preserved lemon. Personally I'd prefer a medium white such as chardonnay or even a Mosel. A mild to sweet red wine would also be great.
The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice, keeping in mind that this dish is quite spicy and has the tang of the preserved lemon. Personally I'd prefer a medium white such as chardonnay or even a Mosel. A mild to sweet red wine would also be great.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lamb, garlic, rosemary, olive oil, northern beans, onions, carrots, dry white wine, chicken, salt pork, bread crumbs, butter, parsley
www.chowhound.com
This is a recipe for making a butter lamb from scratch without using a mold. I can't emphasize too much that the butter MUST be the proper temperature to make...
This is a recipe for making a butter lamb from scratch without using a mold. I can't emphasize too much that the butter MUST be the proper temperature to make...
cooking.nytimes.com
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
www.chowhound.com
This is a super simple preparation of lamb, that yields very tasty results. The Hazelnuts complement and elevate the flavor of the lamb quite nicely. For a meal...
This is a super simple preparation of lamb, that yields very tasty results. The Hazelnuts complement and elevate the flavor of the lamb quite nicely. For a meal...
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
Ingredients:
paprika, cumin seed, cardamom, cinnamon, allspice, cloves, salt, black pepper, lamb, olive oil, onions, plums, sugar, white wine, chicken stock
www.foodnetwork.com
Get Creole Lamb Chops with Port Wine Demi Recipe from Food Network
Get Creole Lamb Chops with Port Wine Demi Recipe from Food Network