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Get Roasted Leg of Lamb with Saffron and Olive Salsa Recipe from Food Network
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Get Lamb Loin Chops with Warm Polenta and Arugula Salad Recipe from Food Network
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Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon There are, however, shortcuts — if you can suppress your perfectionist urges
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Cosciotto in Crosta D’Erbe: a perfect cut for serving a group.
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Get Herb Encrusted Rack of Lamb with Port Demi-Glace Recipe from Food Network
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Get Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego Recipe from Food Network
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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
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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.
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Browned stew meat and onions simmered in soy sauce and Worcestershire sauce; seasoned with garlic powder. Great served over rice or egg noodles.