Sentences with phrase «serve lamb chops»

Serve lamb chops over mustard greens with salsa verde.

Not exact matches

Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.

I made the harissa from the recipe you linked and served it with broiled, onion marinated lamb chops (from Mark Bittman, How to Cook Everything).

ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taLAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to talamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)

Made this tonight in a cast iron skillet and served it with grilled lamb chops - forgot the green onions when shopping, so sauteed a chopped Vidalia and added it with each layer.

Elise: I don't know if you look back at comments from previous blogs, but last night I sous vided some thick lamb chops and served them with your mint chimichuri.

lamb chops in curried red lentil soup serves 2 (two chops each) or 4 (one chop each) with 2 cups of soup for each serving

Serve crispy cabbage pancakes with a spicy garam masala yogurt sauce aside lamb chops, meatballs or gyros.

Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges.

Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.

Usually made with toasted ground rice, this version simplifies the method, choosing instead to serve the dish with steamed rice, which you can pile into lettuce cups along with the cooked lamb, chopped peanuts, and a host of any sweet, sour, spicy, or herbal accompaniments you can think of.

Let the paidakia (Greek lamb chops) rest for 5 - 10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano.

Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.

2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Discussion worthy menu additions include the Mesquite - Grilled Berkshire Pork Chop ($ 34), which provides a sumptuous BBQ flavor and is served with broccoli rabe and vinegar peppers or choose from one of the hand - crafted burgers and sandwiches with standouts including The Gold Rush Burger ($ 17) with Niman Ranch Beef, hobb's bacon, secret sauce, and aged cheddar, the Crispy Togarashi Chicken Sandwich ($ 25) with pickled daikon, carrot salad, and miso mayo or The Gyro ($ 17), with a braised lamb shoulder atop fermented slaw and za'atar yogurt served on grilled pita.

Pretty much any lamb - based dish is wonderful here, but the «big plate chicken» — a whole chicken, roughly chopped and grilled before being simmered in a tangy, cumin - heavy sauce and served over chewy hand - pulled noodles — may steal the show.

Cordeiro is an offering of fresh lamb served as lamb chops or leg of lamb sliced off the bone.

For dinner, guests can expect items such as Pork Chop A La Brasa (grilled pork chop marinated in traditional Spanish spices, brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red wine sauce over white, sweet mashed potatoChop A La Brasa (grilled pork chop marinated in traditional Spanish spices, brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red wine sauce over white, sweet mashed potatochop marinated in traditional Spanish spices, brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red wine sauce over white, sweet mashed potatoes).

Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad

Serve the lamb shanks in individual shallow bowls on top of mounds of mashed potatoes and garnished with chopped parsley.

Dishes like wood - grilled rack of lamb served in oaxacan black mole with garlic - mashed potatoes; mahi - mahi in a rustic salsa of roasted tomatoes, onions, and peppers; slow - roasted pork marinated with achiote and sour orange juice; and succulent duck breast complemented with a mole poblano and white rice, garnished with chopped cilantro, peanuts and sesame seeds.

Ingredients (serves 2) 8 lean lamb chops Masterfood cajun lamb spice Light sour cream (optional) Chopped chives

Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper

Crumble over the feta and serve the veg with the lamb chops.

Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad

Marinate lamb chops with curry paste and serve up a colourful meal for one with crisp radish, tomato, cucumber and herb salad

Top lamb meatballs with yogurt sauce and chopped tomatoes to serve.

Hmmm... although almost all of those choices look yummy to me (I'm as much of a cheese freak as Wallace and Gromit, but I'll pass on the lamb chops I think), if I were to serve most of the dishes to my rural midwestern family for a special occasion, I think they would all starve.

You would want to serve this wine to your dad if you were preparing a classic meal of steak and potatoes, roasted lamb chops or short ribs.

Grilled Lamb Rib Chops For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip - top bag and turn to cLamb Rib Chops For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip - top bag and turn to Chops For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip - top bag and turn to clamb rib chops (about 1 inch thick) to the Curry Marinade in the zip - top bag and turn to chops (about 1 inch thick) to the Curry Marinade in the zip - top bag and turn to coat.

Ruth's Chris Steak House 7501 West Sand Lake Road [phone] Ruth's Chris Steak House serves only the best U.S. Prime, the top two percent of U.S. beef, as well as the freshest seafood, chicken, lamb chops and more.

1 serving includes: 3 ounces of ground elk, venison, lamb, bison or kangaroo 2 ounces of pureed sardines or mackerel 1 large duck egg 1 crushed shell 3 ounces of pureed pumpkin 2 ounces of chopped spinach Note: If your dog does not have allergies, other cuts of ground meat and chicken eggs may work for you.

We find a nice terrace where they serve the best lamb chops we've ever had with a great gratin dauphinois.

Greens not only serves breakfast but also modern and «easy» food (from wood - fired pizzas to lamb - chops and fresh salads).

For mains, the Lamb Shank comes highly recommended, and seafood lovers will enjoy the popular Surf «n Turf with expertly prepared meat, paired with succulent seafood, or the delicious Kassler chops served with homemade apple sauce.

Main course: choice between roasted lamb chop with rosemary and Demi glacé, served with pecorino polenta and medley herb vegetables, or grilled red snapper with mashed pumpkin and mixed vegetables served with café de Paris

7 If you're going to make this an entire one - plate meal, strew the bottom of a large serving platter with fresh arugula, or any other leafage you desire, and when the lamb chops are cooked, but still juicily pink on the inside, remove them to the salad - lined (or, indeed, naked) plate.