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Classic Rack of Lamb by RecipesnFoodClassic Rack of Lamb, I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. |
1 vote
4778 views
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Simple Grilled Lamb Chops by John SpottiswoodLamb is my favorite meat. While I often enjoy rubbing it or marinating it in bold flavors, grilling it simply with mild herbs that enhance it's natural flavor is one of my all time favorites. For my birthday this year, we grilled some tasty lamb chops as described below. I adapted the recipe from one by Giada De Laurentiis. It's a… |
4 votes
6795 views
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Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce by Deena MontilloA simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor! |
1 vote
4317 views
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Roasted Australian Lamb Rack by CHEF ASHRAF ABD ALEEM ELKHARBOTLYRoasted Australian Lamb Rack |
1 vote
4560 views
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Tagliata roasted lamp loin with mix rucola by CHEF ASHRAF ABD ALEEM ELKHARBOTLYTagliata roasted lamp loin with mix rucola |
1 vote
3492 views
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Barbecuing Meat the Sicilian Way by I SicilianSummer days are great barbecue days. Are American barbecuers spoiled? Having lived almost 40 years in the US of A, I include myself in this picture. For the average American household barbecuing with coals seems to be too much trouble. It seems that 63% of Americans prefer gas grilling over charcoal. It is just so much easier… |
3 votes
4429 views
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Friccò di Agnello - Lamb Stew by Tania MattielloFriccò di Agnello is a typical recipe of Umbria. The lamb stew is soft and perfumed. It's made with wine and vinegar, rosemary and sage and sometimes, with tomatoes. You can replace the lamb with white meats. |
8 votes
2527 views
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Smoked Lamb Chops Barbecued and served with Roasted Vegetables and Thyme Sauce by Mario FrittoliLamb is first barbecued and then roasted with all the herbs and vegetables, an important dish that develops and enhances the typical flavours of my beloved Tuscany |
8 votes
3213 views
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Braised Lamb Shank by Jason Balestrieri
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2 votes
19043 views
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Lamb Risotto by Mary JosephI want to call this a "Lebanese Risotto" because I used a lot of the spices and ingredients that are in a lot of the recipes I grew up cooking. So needless to say this would go great with a nice fatoush salad or a tomato & cucumber salad with a side of Hummus and pita bread. |
2 votes
19412 views
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