Sentences with phrase «cook lamb until»

Cook the lamb until it's browned all over (turning to ensure it's even) and then remove it from the pan.

Working in 2 batches, cook lamb until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly).

Not exact matches

Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick.

Add the potatoes and the kale and cook partially covered for an additional hour or until the potatoes are completely cooked and the lamb is falling off the bones.

Once shimmering add lamb and cook, stirring occasionally until brown, about 5 minutes.

Add the lamb and cook, breaking up the meat with a wooden spoon, until no pink remains, about 4 minutes.

Cook for 7 - 15 minutes longer (depending on the size of the lamb rack) until a meat thermometer inserted into the thickest part of the meat 125 °F on a for rare or 135 °F for medium rare.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

Add the lamb and water and cook over low heat, uncovered, for about 45 minutes, or until the lamb is tender.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Working in 2 batches, add lamb to the Dutch oven and cook until golden brown on all sides, about 10 - 12 minutes.

Sauté the lamb until browned and cooked through, breaking up with a wooden spoon.

4) Pre heat a bbq flat plate or large non stock pan and cook the lamb in batches until just cooked through.

Add the lamb and cook 3 - 4 minutes or until cooked.

Add the lamb and cook for 8 - 10 minutes, breaking up with a spoon, until browned.

Brush lamb with oil and cook on BBQ grill, under broiler on rack, or on lightly oiled grill pan until nicely charred and just cooked through, about 3 minutes per each of 4 sides.

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.

Lamb is cooked in a flavorful broth until falling off the bone tender.

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.

Return lamb to pot and cook, stirring to coat, until heated through.

Working in batches, cook lamb shanks until brown on all sides, 10 — 15 minutes.

Add lamb cutlets and cook for 3 - 4 minutes on each side or until done to your liking.

Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium - rare.

Place lamb in oven and cook for 25 - 35 minutes until the internal temperature registers 128 - degrees to 130 degrees.

add the lamb mixture, press it into an even layer, and cook, undisturbed, until it begins to brown, about 2 minutes.

Birria is normally made with large pieces of goat or lamb shoulder which cooks slowly in a rich broth of chiles, spice, and loads of onions until completely tender.

Cook lamb, turning occasionally, until evenly browned, 10 — 12 minutes.

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).

Bring to a boil, cover the pot, reduce to a simmer, and cook for about an hour or until the lamb is tender.

Working in batches, cook lamb, turning occasionally until brown on all sides, 12 — 14 minutes total.

Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes.

Reduce heat to a bare simmer; mostly cover with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender, 60 — 75 minutes.

Cook for 30 minutes and then turn the lamb skin - side down; continue smoke - cooking until the lamb is medium - rare, about another 20 minutes per pound.

Cook sauce until reduced to desired consistency (this step can be omitted and lamb can be served right out of the pot if so desired for a more rustic presentation).

Stir in pomegranate molasses, if using, and return lamb to pot and cook, stirring to coat, until heated through.

The lamb should be cooked until medium rare about 10 to 12 minutes, then cut open a sample to check for doneness..

From closing time until 2 a.m. every day, there's a special menu with foods early birds will never see, including «thrice - cooked chips» with cumin mayo, a grilled three - cheese sandwich, burgers, lamb bacon, and more.

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.

Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30 — 40 minutes.

Cook lamb, turning once, until golden brown, about 3 minutes per side.

Season with salt, cover with foil or parchment paper and cook in the oven at 350 for 3 hours, or until lamb is very tender.

Cook lamb, turning occasionally, until browned on all sides, 6 — 8 minutes; transfer to a plate.

Cook the lamb over a medium low heat about 20 minutes, flipping the lamb every 5 minutes, until internal temperature reaches 135 degrees.

Bake for roughly 8 minutes, until lamb is cooked through.

Grill for 3 - 5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.

For medium - rare meat, cook lamb 5 - 6 minutes on each side or until thermometer registers 145 °; for medium, cook 8 - 10 minutes on each side or until thermometer registers 160 °.

Add lamb; cook 5 minutes or until browned, stirring frequently.

Bake for 15 - 20 mins more until the lamb is cooked.

Cook lamb in a pan over medium - high heat until cooked through.

In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins.