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Scouse

Scouse by Colin Callan

Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause or lobskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we know and love today, Scouse. Interesting Note: The Danish name is "skipper labskovs". In Swedish, it's "kallops".…

8 votes
18493 views
Bobby Lovera's T-Bone Lamb Chops with Sundried Tomato Salad

Bobby Lovera's T-Bone Lamb Chops with Sundried Tomato Salad by Bobby Lovera

You'll love these easy T-Bone Lamb Chops grilled or broiled. Long marinade is the trick.

4 votes
10182 views
Leg of Lamb with Moroccan Seasonings

Leg of Lamb with Moroccan Seasonings by John Spottiswood

This was a wonderful leg of lamb that I cooked for a Holiday gathering this year. I took a base recipe for Moroccan Roast Lamb from one of my favorite cookbooks - Recipes from Morocco by Sufo. I then added roast potatoes and created a gravy from the drippings. It couldn't have come out much better. Everyone raved about it. I used…

8 votes
7354 views
Barbecued Lamb Moroccan Style

Barbecued Lamb Moroccan Style by John Spottiswood

This is a traditional northern african recipe called Mechouie. It's normally done with a whole lamb, but I BBQ a boneless leg of lamb butterflied

5 votes
12730 views
Lamb Meatball and Fava Bean Tagine / Morocco

Lamb Meatball and Fava Bean Tagine / Morocco by Amos Miller

This is truly a hand-crafted meal - it takes time. I know that only the most devoted will make this. But it is nothing short of spectacular and was my favorite Spring dish. I'd eat it weekly. This is how I recall Mina made for me when I lived in Marrakech. I'm sharing it just because it is a personal favorite and, for guests,…

5 votes
10459 views
Grilled Lamb Steaks with Garlic and Rosemary

Grilled Lamb Steaks with Garlic and Rosemary by John Spottiswood

This is a simple and fantastic grilled lamb recipe. It can be made with or without the wine, and marinating is not necessary if you leave out the wine. Our guests raved about this dish! Secret: Costco sells great leg of lamb for $3.99 a pound!

3 votes
12910 views
Braised Lamb Shank

Braised Lamb Shank by Jason Balestrieri

2 votes
14517 views
Birria: Traditional Mexican Stew

Birria: Traditional Mexican Stew by Richard Blaine

Birria stew is a favorite stew from Mexico. It is served in the finest of restaurants and also on many street vendors as well. It is traditionally made with lamb but can be made with any red meat like goat, veal, beef and the other white meat.....pork! This is a delicious stew with many uses. Just check out the broth that gets made…

2 votes
9202 views
Moroccan Lamb, Dates & Honey Tagine

Moroccan Lamb, Dates & Honey Tagine by John Spottiswood

This dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. Old world food that will make you feel like a wealthy Sultan!

5 votes
12163 views
INDIAN KOFTA CURRY

INDIAN KOFTA CURRY by Linda Tay Esposito

Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.

3 votes
10650 views
Herb and Spice Brine Leg of Lamb

Herb and Spice Brine Leg of Lamb by Smokinhotchef

This may be one of my best creations yet. There are an array of herbs and spices, most from my own garden, that help bring this leg of lamb up to that of a prized dish in any locale. The lamb is seasoned in a brine refrigerated for up to 36 hours, so it is essentially a make ahead dish. There is no need for further seasoning…

1 vote
7665 views
XINJIANG LAMB MINI PITA POCKETS

XINJIANG LAMB MINI PITA POCKETS by Linda Tay Esposito

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless. This Xinjiang Lamb Mini Pita Pockets…

2 votes
12025 views
Grilled Lamb Kabobs

Grilled Lamb Kabobs by Beth Griffin

These are easy and super delicious- a heads up, you'll want to mix up the meat, kabob it and let the flavors marry in the fridge for at least 2 hours~

2 votes
10164 views
Mediterranean Lamb Stew with tomato, mushroom and eggplant (Kokkinisto)

Mediterranean Lamb Stew with tomato, mushroom and eggplant (Kokkinisto) by John Spottiswood

I used to order a delicious lamb stew at the New Kappadokia restaurant in Redwood City, California. Then I had a not quite but close to equally delicious stew at a Greek restaurant in Palo Alto that was called Kokkinisto. I pieced this recipe together…

1 vote
6772 views
Yakhni- Lamb Curry Kashmiri Wazwan Style- Non Spicy

Yakhni- Lamb Curry Kashmiri Wazwan Style- Non Spicy by shalini

There is something intensely comforting with food memories associated with your mother. It brings back back memories of childhood and warmth and love and affections and happiness and the incessant chatter of aunts and uncles.... Vacations with the grandfather and various maternal relatives....Always bring back the flavours of Yakhni…

1 vote
7465 views