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Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network
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Lamb and okra are simmered in a fragrant, and spicy tomato-based broth. It's a Yemeni version of bamieh or okra stew.
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This is a hearty English meal, made with lamb mince, hence the name! Although it is called a pie it doesn't use any pastry and is so cheap, quick and easy to make, you'll enjoy making it! This is a 'larder cupboard' recipe, which means you can substitute for whatever you have handy in the cupboard!
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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This moist and juicy comfort-food item wraps a mixture of veal, lamb, and beef in bacon to make a meatloaf that is great for family dinners and tasty enough for entertaining company.
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Lamb, rice, and ground dried mint fill these delicious, Greek-style bell peppers.
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Get Lomo Saltado Recipe from Food Network
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Orzo pasta and ground lamb mix with tomatoes and spinach for a delicious filling in this stuffed pepper recipe.
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A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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Get "Meat Counter" Mixed Grill Recipe from Food Network
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This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.