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This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
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Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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Get Dino Ribs Recipe from Food Network
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Get Alligator Ribs Recipe from Food Network
Ingredients: ribs
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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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Get Flintstones Beef Ribs Recipe from Food Network
Ingredients: bone, garlic, black pepper, salt
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Sweet and spicy barbecued spareribs with a touch of rum.
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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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Get Beef Short Ribs Recipe from Food Network