Lamb
406 recipes found
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.
Lamb Chops With Sweet Pea and Spinach Sauce
For the chef Michel Richard, using less butter and cream requires making deft use of sauces. For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
Anne Theoharous's Roast Leg Of Lamb A La Grecque
Sanya Timmons's Leg of Lamb
Boiled Leg of Lamb With Lemon-Caper Sauce
Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise)
Salt-Roasted Rack of Lamb
Sweet Peppers Stuffed With Lamb And Minted Couscous
Stir-Fried Lamb With Green Peppers And Black Beans
Lamb Kebabs With Coriander Sauce
Potato and Chickpea Soup With Yogurt
Auvergnese Seven-Hour Leg Of Lamb
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Provençal Leg Of Lamb With Potato Gratin
Dfina (Moroccan Bean Stew)
Lamb With Tomatoes And Olives
Lamb Chops With Black Olives
Rack of Lamb With Pimentón, Garlic and Olive Oil
Roman Lamb
Lamb Loin With Basil Crust and Fennel
In July and August I use a lot of fresh basil. I love to use it as a coating on a roasted loin of lamb. When the meat is sliced, there is the beautiful green of the crust and the gorgeous pink of rare lamb, the colors arranged on a pale creamy bed of quickly cooked fennel. There are three steps to cooking the loin, a cut you can get by asking your butcher to debone a rack of lamb. I sauté the meat to brown and caramelize the outside, then I roast it a bit, coat it with the basil crust and roast it again.
Crisp Lamb Chops With Aromatic Wine Sauce
Lamb in Frascati Wine (Abbacchio alla Cacciatora)
