Easy Provencal Lamb From “Barefoot Contessa, How Easy Is That?” by Ina Garten. 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied 1/2 cup Dijon mustard 3 tablespoons chopped garlic (9 cloves), divided 1 tablespoon chopped fresh rosemary leaves 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper 3 pounds ripe … Continue Reading →
From “Bake Until Bubbly” by Clifford A. Wright. Instead of using a baking dish for the Shepherd’s Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust and bake it all in the oven for a skillet version that won’t dirty another dish. This rich, protein-filled dish … Continue Reading →
Recipe from recipezaar.com. Frenched lamb racks are available in vacuum packs most everywhere. If not, ask your butcher to French them for you. 2 3/4 pounds lamb racks, Frenched 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh Greek oregano, chopped 1 tablespoon fresh spearmint, chopped 1 tablespoon fresh thyme, chopped 4 large garlic cloves, fine … Continue Reading →
Marinade: 4 large cloves garlic 1/2 tightly packed cup fresh coriander leaves 1-1/2-inch piece fresh ginger, peeled and coarsely chopped 1 cup whole-milk yogurt 1 generous teaspoon each ground cumin and ground coriander seed 1-1/2 tablespoons Garam Masala spice blend (or a combination of freshly ground cinnamon, black pepper, cumin, coriander, cardamom, clove and nutmeg) … Continue Reading →