1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds
boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
Not exact matches
I bought the bone - in
leg and butchered it myself, but if I were you I'd buy either
lamb stew meat or
boneless leg meat and cut it up into 1 - inch pieces.
1 cup dried white beans 2 tablespoons vegetable oil 2 pounds
lamb stew meat or
boneless leg of
lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
1
boneless or semi-
boneless leg of
lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1 cup flat - leaf parsley 1/4 cup fresh mint leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil
I bought the bone - in
leg and butchered it myself, but if I were you I'd either buy
lamb stew meat or
boneless leg meat and cut it up into 1 - inch pieces.
I want to use a super dense olive tapenade as a stuffing in a
boneless leg of
lamb.
Once you taste how juicy and tender a
boneless leg of
lamb is when roasted along with the homemade salsa, you'll be skipping the chicken and beef and making a beeline straight for the
lamb the next time you're grocery shopping.
I like marinating and grilling a half
leg of
lamb on the grill's rotisserie, smoking a
boneless sirloin
leg for special occasions and preparing Owensboro - style barbecue for anytime eating.»
When you're cooking
lamb at home, keep in mind that although
lamb may be cooked the same as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a
boneless leg).
1 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 each 3/4 ″ thick
boneless sirloin
leg lamb chops (about 1 1/2 pounds) 1 tablespoon olive oil 3/4 cup dry Riesling wine 2 shallots, minced 1/2 cup reduced - sodium chicken broth 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme) 1 1/2 cups seedless California grapes, rinsed 1 tablespoon unsalted butter
Shown here is a 5.4 lb
boneless leg of New Zealand
lamb and will satisfy 8 — 10 guests depending who you invite.