Free Recipes Archive
1 Bone-in leg of spring lamb 5 Garlic cloves, peeled, cut into 1/4-in slivers 2 tablespoons Olive oil 10 medium Onions, finely sliced 1/2 tablespoon Chopped fresh thyme leaves OR 1 teaspoon Dried thyme 1/2 tablespoon Salt, or as desired Read More …
Roast Lamb, Danish Style Remove the fell and sprinkle with salt and pepper. Cook in a shallow pan for one hour at 350 F, then drain off the fat. Combine an onion, a carrot and a stick of celery, all Read More …
1 tablespoon oil 1 clove garlic, crushed 8 lamb cutlets HONEY BUTTER 90g butter 2 tablespoons chopped mint 1 tablespoon honey ground black pepper Place all the butter ingredients in a small bowl (pepper to taste) and mix to combine. Read More …
1 leg Lamb 1 bunch fresh Sage 1 clove Garlic 2-3 tablespoon Olive Oil 1 Lemon (juice only) Few sprigs of fresh Rosemary (roughly chopped) 2 rashers streaky Bacon (or Pancetta*) cut up. Rock Salt Potatoes – as many as Read More …
1 lamb roast (either leg of lamb or sirloin roast, 3-6 lbs in size) 1/2 cup raspberry vinegar 1/4 cup lite soy sauce 1/2 cup merlot wine 2 teaspoons dried rosemary 1/2 cup fresh mint leaves 2 tablespoons cracked mix Read More …
Season the lamb with salt and pepper and a little thyme and lavender for fragrance. Sprinkle the lamb with the herbs after it has been seared and then put it into the oven to roast. 1/2 lb. Rack of Lamb, Read More …
1/2 cup mustard 2 tablespoons soy sauce 1 teaspoon dried rosemary 1/4 teaspoon ground ginger 1 clove garlic 1 egg 2 tablespoons olive oil 2 racks of lamb Combine first 6 ingredients in container of an electric blender; process 15 Read More …
Michael Madsen’s crusted lamb is rich with flavor. The mustard-hazelnut crust seals the meat and keeps it moist as it cooks; the raspberry flavor note in the demi-glace sauce is the perfect compliment. The sauce would be wonderful with game Read More …
4 racks of lamb that have been totally trimmed (4 – 5 cutlet each) 1/4 cup orange juice 1/4 cup white wine black pepper 1 cup chopped parsley 1/4 cup sliced almonds 1 cup soft breadcrumbs 2 tablespoons orange marmalade Read More …
3 lb Loin of lamb, boned 2 Cloves garlic Sea salt and pepper 2 cups Cider (preferably hard) 2 Cooking apples Juice of 1 lemon 1 teaspoon Sugar 1 teaspoon Ground ginger Servings: 4 First make the stuffing. Peel and Read More …
Yield: 4 servings ROASTED SHALLOT BALSAMIC VINEGAR SAUCE 2 c Beef stock 1-1/4 c Balsamic vinegar 1/2 lb Butter cut into small pieces 8 Shallots; roasted and finely chopped Salt and Pepper (to taste) LOIN OF LAMB EN CROUTE 4 Read More …
2 cups basmati rice 1/2 cup milk, 1/2 teaspoon saffron threads (or 1/2 teaspoon ground turmeric) 3 onions 1/4 cup oil 6 cloves of garlic, peeled and crushed 4 cm piece of fresh ginger 1 teaspoon ground black pepper 2 Read More …
1/4 cup olive oil 2 sprigs rosemary, leaves stripped and minced 4 cloves garlic, minced 1/4 teaspoon red pepper flakes 3 pounds lamb shank, cut into 2-inch cubes 1 cup white wine 1/2 cup stock 1 ripe tomato, peeled, seeded Read More …
6 neck chops 1 tablespoon oil 2 onions 2 apples 3 tomatoes 1 cup beef stock, made with 2 teaspoons stock powder chopped parsley Place chops in casserole dish. Cover and cook at 190 C 1 hour. Meanwhile cut onions Read More …
3 lb. boneless lamb of leg (no fat), cut in 1 inch cubes 1/4 cup corn oil or butter 2 large red chopped onions 1 tablespoon curry powder 1 teaspoon salt 1/4 teaspoon red pepper 1 cup plain yogurt 1 Read More …
The intense magenta color of pomegranate juice stains the lamb chops so that when they are broiled or grilled the outside turns burgundy. This marinade can also be used for boneless leg of lamb. To juice a pomegranate, cut it Read More …
2-1/2 Pound lamb leg joint 4 tablespoons passata or creamed tomatoes 3 clove garlic, crushed salt and black pepper 3 Ounce sun-dried tomatoes, chopped into small pieces Preheat the oven to 350F/180C/Gas mark 4-5 Weigh the joint and calculate the Read More …
6 middle loin chops 2 teaspoons cornflour butter salt and pepper 1 tablespoon water 1/2 cup white wine 1/2 cup mandarin juice 1/2 cup mandarin segments watercress or parsley Trim the chops so the are neat and free from any Read More …
Yield: 4 Servings 3 heads garlic 4 shallots, minced 1 carrot, minced 1 bag pearl onions, peeled 1/4 pound high-fat butter 1-1/2 cups Puy or Beluga lentils 2 cups rich red wine, Cabernet Sauvignon or Cabernet Franc 3 cups beef Read More …
2 tablespoons butter, margarine or lamb fat drippings 2 tablespoons flour 1/2 cup onion 2 cups milk 1-1/4 teaspoon curry powder lamb drippings 2 to 3 cups chopped lamb Melt butter or lamb fat in bottom of boiler or double Read More …
450 g boned shoulder of lamb 15 g butter 450 g onions; sliced 1 2.5 cm piece fresh root ginger; grated 1 tablespoon coriander seeds; crushed 8 cardamom pods; crushed 1 teaspoon ground cumin salt and fresh ground black pepper Read More …
1 each boneless leg of lamb; butterflied (about 4 lb) Marinade 1-1/2 cups port 1 cup water 1/4 cup whole peppercorns 1 tablespoon each fresh basil, oregano and rosemary; chopped 1/4 cup olive oil Gravy (optional) 1/3 cup water 1/2 Read More …
2 large lemons, zest of 1 removed in strips with a vegetable peeler 1/4 cup fresh rosemary leaves 3 large garlic cloves 2 tablespoons olive oil 2 teaspoons fresh lemon juice 1 /2 teaspoon salt a 7-pound leg of lamb Read More …
1 saddle of lamb weighing about 3kg (6lb) 3 cloves garlic; cut into slivers Salt and freshly ground pepper 1 cup beef stock 1 cup Madeira FOR TOMATOES 8 medium tomatoes, peeled Salt and freshly ground pepper 30g (1oz) butter Read More …
The marinade adds subtle flavour to this leg of lamb, then forms the basis of an unusual sauce. Unless the walnuts are really fresh they should be boiled (in water to cover) for 5 minutes, then drained, before they are Read More …
Servings: 4 1 rack fresh Lamb chops, sliced into single bone chops and cut 3/4 to 1-inch thick 2 tablespoons olive oil 2 teaspoons balsamic vinegar 2 teaspoons coarse ground pepper 1 teaspoon salt 1 cup mesquite wood chips Garden Read More …
1 lb Boneless lamb leg or shoulder 3 tablespoons Kikkoman Soy Sauce; divided 1 tablespoon Cornstarch 2 Garlic cloves; pressed 2-1/2 teaspoons Cornstarch 1 teaspoon Sesame seed; toasted 1/2 teaspoon Sugar 1/8 teaspoon to 1/4 teaspoon Crushed red pepper 2 Read More …
1-1/2 pound lean lamb, cubed 2 garlic cloves. crushed 5 tablespoons orange juice 4 tablespoons olive oil 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint 1 teaspoon ground cumin pinch of freshly grated nutmeg 1 onion, thinly sliced Read More …
SAUCE 4 Garlic cloves, peeled and crushed 4 Shallots, peeled and chopped 1 tablespoon Black peppercorns 1/2 cup Unsalted butter 2 cups Madeira 2 cups Red wine 1 sm Rosemary sprig l Medium tomato, diced 1 cup Demi-glace * 1/2 Read More …
serves 4 4 lamb racks 1 large sweet potato 10 heads of collard greens 4 ripe tomatoes olive oil mesquite seasoning gumbo file powder 1 small chili 1 clove garlic Season and roast lamb rack to desired level (suggest medium Read More …
1 Leg of lamb * 1 teaspoon Thyme 1 teaspoon Oregano 2 Lemons, juice only 2 ounces Feta or Kasseri (or more) 1 teaspoon Spearmint flakes 2 Garlic cloves 1 tablespoon Salt Pepper to taste *Note: Lamb shanks may be Read More …
Yield: 4-6 Servings 6-7 pound leg of lamb, butterflied (ask your butcher to do this) Salt and freshly ground pepper 1 clove garlic, quartered 2 Tablespoons olive oil 1-1/2 teaspoons dried Greek oregano, crumbled 2 cups dry white wine, plus Read More …
4-6 small thick cut T-bone type lamb chops 1/4 cup olive oil 1 can diced tomatoes (14oz) 1 can tomato sauce (8oz) Aprox 1-1/2 tablespoons of Cavenders All Purpose Greek Seasoning (found in most stores, spice section) Adjust to taste Read More …
Servings: 10 1 6 to 7 pound Lamb leg, butterflied (see note) salt freshly ground black pepper 1 clove garlic, peeled and quartered lengthwise 1 tablespoon dried Greek oregano 1/2 cup dry white wine chicken stock or water, as needed Read More …
3 garlic cloves, peeled 1 small onion, peeled and quartered 2/3 cup olive oil 1/2 cup fresh lemon juice 1/2 cup fresh Rosemary leaves 2 tablespoons Dijon mustard 2 teaspoons mustard seed 1 teaspoon salt 1/4 teaspoon fresh ground pepper Read More …
1 Leg of lamb (about 5 pounds) 2 large cloves of garlic, cut into thin slices 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 2 Tablespoons chopped shallots 2 tablespoons fat 3/4 cup chicken stock 2 Tablespoons peanut oil Read More …
Source: Executive Chef Dax Lamb 1 (14- to 16-ounce) rack of lamb, cleaned 3 tablespoons vegetable oil 3 cloves garlic cloves, crushed 2 sprigs rosemary Pinch of black pepper, coarsely ground 1-1/2 tablespoons Dijon mustard 1/2 cup bread crumbs 2 Read More …
A simple recipe with sensational flavor! 1 leg of lamb (about 5 lbs) 3 cloves garlic, slivered 1/2 cup fresh lemon juice 1.5 teaspoon dried rosemary 1.5 teaspoon coarsely ground black pepper Coarse salt to taste Remove lamb from refrigerator Read More …
8 Each Lamb Shanks, About 1 Lb Each, bones cracked 4 Teaspoons Kosher Salt Ground Black Pepper, to taste 5 Cloves Garlic, minced 1 Large Onion, diced 4 Medium Carrots, diced 3 Stalks Celery, diced 1 Cup Dry Red Wine Read More …
3 lb leg or shoulder of lamb 1 teaspoon salt 1 tblsp sherry 2 cloves garlic, crushed 1 teaspoon pickling spices 1 oz fresh ginger, shredded 1/3 cup extra virgin Olive oil 1 Quart Chicken stock 1 tblsp cornstarch Wipe Read More …
2 kg leg lamb, boned and butterflied 1/4 cup chopped parsley 1 tablespoon chopped fresh thyme 1 tablespoon grated lemon rind 4 cloves garlic, crushed 1 teaspoon cracked black pepper 90g soft butter 1/4 cup lemon juice 1 kg small Read More …
3 lb butterflied leg of lamb 5 each green onions; minced 4 cloves garlic; minced 1/4 cup orange juice 3 tablespoons soy sauce 1 tablespoon vegetable oil 2 teaspoons ground allspice 2 teaspoons white vinegar 1/2 teaspoon dried thyme 1/2 Read More …
1 leg of lamb (6 pounds) 1 tablespoon salt lard 1/2 cup white wine 1/2 cup bouillon or water 1 small onion,sliced 2 eggs, beaten fine dry bread crumbs (about 6 tablespoons) Rub the lamb all over with salt and Read More …
Yield: 4 servings 2 racks of lamb, each cut in half, leaving 4 chopped attached per person Salt to taste Pepper to taste Clarified Butter Sauce 5 ounces top-quality blue cheese 3 ounces white wine 12 ounces demiglace or veal Read More …
1 4-5 lb crown roast of lamb, Shaped and tied, with bone tips Frenched and trimmings ground 1/2 cup Butter or margarine 1/2 cup Finely chopped onion 3/4 cup Finely chopped celery 1 teaspoon Salt 1/4 teaspoon Pepper 1 teaspoon Read More …
1-1/4 lb. Sweet Potatoes; scrubbed, cooked, peeled, and mashed 1 Crown Roast of Lamb with 16 Cutlets Salt and freshly ground Black Pepper 2-1/2 tablespoon Sherry 2 whole Eggs, slightly beaten 1 cup Onion, finely chopped 2 tablespoons fresh Parsley, Read More …
Yield: 8 servings 2 c Wine, dry red 2/3 c Oil, salad 2 Garlic cloves; mashed 2 sm Onions; minced 1 teaspoon Mustard, dry 1 teaspoon Salt 1 teaspoon Pepper 1/2 teaspoon Nutmeg, ground 8 cl Whole 2 tablespoons Parsley; Read More …
By Saw Han Hun Serves 4 Nut Crust 30ml milk 30g chopped, roasted,macadamia 30g chopped dried fig 20g roasted chopped pistachio 10g chopped fresh thyme 10g chopped garlic 250g brioche dough 4 x 120g lamb Mirin Sauce 50ml red wine Read More …
Yield: 12 servings 3/4 c Chopped onion 1/3 c Chopped celery 2 Cloves garlic, minced 1/4 c Olive oil 2 Beaten eggs 10 oz Frozen chopped spinach, Thawed 1/4 c Snipped parsley 3 tablespoons Fresh snipped basil 1/4 teaspoon Dried Read More …