Sentences with phrase «season lamb»

Method Season lamb with Cajun spice.

Method Season lamb cutlets and add 1/2 tbsp of olive oil.

Season the lamb shanks generously with salt and pepper.

Season lamb chops with salt and add to marinade; turn to coat.

Butcher's specials vary from T - bone to bone - in filet, as well as new season lamb chops, roasted rose veal chop and the signature Wollensky's Butcher Burger.

Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb.

Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.

Season lamb with salt and pepper.

Season lamb with salt and pepper and arrange in pan in an even patty about 1/4» thick.

Season lamb.

Season the lamb with salt and add to pot.

What I love about the spice marinade is that it doesn't just season the lamb and enrich the taste, but it also combines nutrient dense ingredients like garlic, ginger, turmeric and cumin that boost the immune system and help your overall well being.

Season lamb shank all over with 1/2 tsp sea salt and then place in the pan, searing on all sides until crispy and brown (about 5 - 7 minutes per side).

Season lamb with salt and pepper then dredge lamb in the flour, shaking off any excess flour.

Season the lamb all over with salt and pepper.

Generously season lamb all over with salt and pepper.

Just sauté a few slices of bacon, season the lamb with salt and pepper and brown all sides of the lamb in the bacon fat.

Season the lamb generously, then lay it on top of the veg.

Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.

Once you slice through the silky flesh to reveal a fragrantly seasoned lamb and rice stuffing, this deceptively simple one — dish dinner is absolutely luscious and satisfying.

Place the seasoned lamb racks bone side down in the barbecue and cook over indirect heat until the meat registers 125 degrees F. on an instant - read thermometer, about one hour 15 minutes.

Not exact matches

The holiness that serves the poor, prays without ceasing, redeems the arts, loves enemies, elevates community above corporate success, and preaches the life - giving Gospel of a crucified and risen Lamb in season and out.

When Olga Loizon began selling her trademark Greek - style sandwiches out of a small kiosk in a Birmingham, Mich., shopping mall in 1970, she knew the combination of seasoned, broiled beef and lamb topped with onions, tomatoes and tangy «Olgasauce» — and wrapped in her secret - recipe «Olga bread» — would quickly earn a fan following.

Walkerswood Jerk Seasoning Hot & Spicy is really versatile and adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes.

Anonymous, My apologies for the delayed reply - lambing season has taken over my life!

Satay or sate, a very popular dish in Southeast Asian countries like Malaysia, Singapore, Indonesia, Thailand, etc. is made up of marinated meat (chicken, lamb, beef, pork, fish) skewered on wooden or bamboo sticks, barbecued and served with different types of spicy seasonings.

You can certainly swap a few things around if you prefer, replacing one of the layers with sliced peppers, or even seasoned ground lamb, if you want to make a meal out of the recipe.

Rub the lamb with the olive oil and season generously with salt and pepper.

The menu for the event was specially created by Nick Nairn and included chicken from Gartmorn Farm in Alloa, Solway Firth wild bass and rump of new season border lamb from Campbells Prime Meats.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeSeason — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Flour - coated lamb seasoned with salt and pepper kicks things off then an atypical mirepoix (meer - pwah) of leeks, celery, and carrots hits the heat next.

Remove lamb, wipe off excess marinade, and season with salt and freshly ground pepper.

We chose a lamb sausage with summer being the perfect season for it.

Combine the lamb, onion, garlic, egg, walnuts, mint, flour, and seasonings in a bowl and knead with your hands until smooth like dough.

I find that lamb is so rich in flavor that you don't need much in the way of seasoning, often salt and pepper will suffice, but I'm not eating black pepper at the moment.

This dish can not be rushed - herb marinated lamb chops must soak in their seasonings to produce their savory flavor.

Season the ground beef and lamb with salt and pepper, and work into a soft dough with your hands.

But basically, meat seasoning is like a packet of power seasoning that is meant for any sort of meat like chicken, pork, beef, lamb or turkey.

-LSB-...] Lamb Shoulders seasoned with Homemade Taco seasonings.

Rub the Iguana jerk seasoning and salt to taste into the lamb thouroughly.

Add lamb; season with 1 teaspoon salt and cook, breaking up into bite - size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes.

Marinate the lamb with salt and 1 tsp of roast masala seasoning for 4 hours or overnight 2.

Roast Masala Lamb Ingredients: 1.5 lbs Australian lamb shanks 1 - 2 tsp roast masala seasonings 4 garlic cloves 2 shallots — minced 1/2 white onion - chopped 1/2 jicama — diced 1/4 cup of coconut milk Salt 1 tsp coconutLamb Ingredients: 1.5 lbs Australian lamb shanks 1 - 2 tsp roast masala seasonings 4 garlic cloves 2 shallots — minced 1/2 white onion - chopped 1/2 jicama — diced 1/4 cup of coconut milk Salt 1 tsp coconutlamb shanks 1 - 2 tsp roast masala seasonings 4 garlic cloves 2 shallots — minced 1/2 white onion - chopped 1/2 jicama — diced 1/4 cup of coconut milk Salt 1 tsp coconut oil

Going to replace with chicken Spring Lamb Pitas - Greek flavors like mint, kalamata olives and cumin season these mini pita pizzas.

This recipe helps you get food on the table fast, without using anything processed to cut down time, just sticking to the basics works well with a few key seasoning to bring out the natural, rich flavors of these beautiful, juicy lamb chops.

Add the rice to the pot with the lamb along with the spice mix; season with salt and cook, stirring until fragrant, about 30 seconds.

Sauté a blend of ground lamb and mushrooms; season with cumin and spoon over the hummus.

1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole rosemary leaves, crushed and chopped 1 teaspoon sea salt (plus more for seasoning the meat) 1/2 teaspoon freshly ground black pepper (plus more for seasoning the meat) 2 pounds top round lamb

There are two tricks to make your traditional Greek roast lamb to perfection; strong, intense flavored seasoning and slow cooking.

Season both sides of the lamb with salt and pepper.