Search Results (1,182 found)
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Get Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe from Food Network
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Get Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
cooking.nytimes.com
The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes In southern Ireland carrots are added, and some cooks venture so far as to add turnips These days, young lamb often replaces mutton for a more delicate version
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Supersize your Easter candy this year and make a marshmallow chick cake!
Ingredients: cake, egg, sugar cookie, ham, lamb
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Inspired by the flavors of the classic Greek sandwich.
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This delicious alternative to beef hamburgers has a Mediterranean twist with feta cheese and kalamata olives.
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Get Ahi Tuna with Napa Cabbage Salad Recipe from Food Network
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The barley-and-wild-mushroom risotto is the star of this dish, with the beef playing a supporting role.
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A simple mixture of minced tuna, onions, chives, and panko crumbs seasoned with garlic salt and pepper fried in olive oil is a great alternative to the popular beef burger. Serve on buns with your favorite condiments.