Sentences with phrase «until lamb»

Simmer gently for around an hour or so until lamb is tender, stirring frequently.

Cook for 5 minutes until the lamb liver 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.

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.

Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock.

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

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

Once it is ready, remove foil from lamb, pour it over the lamb and return to oven for 20 mins until the lamb becomes crispy on top.

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

Place the lamb in a roasting pan, fatty side up, and bake for 30 minutes, then reduce heat to 325F and continue to roast until the lamb reaches your desired temperature: 130F for Medium Rare, 140F for Medium.

Braise until lamb is fork - tender, 1 1/2 — 2 hours.

Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75 — 85 minutes.

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.

Put in oven and roast until the lamb reaches 145 degrees, about 1 1/2 hours.

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.

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.

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

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

Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.

Remove cover, add 1 cup wine and simmer stew for about 45 minutes, until lamb is tender and liquid is reduced to stew consistency.

Bring to a boil then simmer until lamb is very tender, this can take several hours in a normal pan.

Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium - low heat, mostly covered, until lamb is fork - tender, about 1 1/2 hours.

Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart.

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

Bring to a boil, then lower the heat, cover and simmer for about two hours, until the lamb is remarkably tender and pulls easily away from any bones.

3) Put in a tablespoon of beef base and then fill the dutch oven with 3/4 of a bottle of red wine and water until the lamb shanks are submerged.

Roast the lamb for 2 hours, or until the lamb reaches 130F.

Add the lamb back to the roasting pan and roast lamb and potatoes together for 12 - 15 minutes, until the lamb is crispy and browned.

When the liquid is almost boiling, reduce the heat, cover, and simmer until the lamb is tender about 1 1/2 hours.

Not exact matches

Sheep, lamb and the associated business was a mainstay until the city became a popular skiing destination.

wants to kill all the human and they never win as from the beginnin» until the end only the ordinary men as well as their families and they be called the Lamb of God» s children will carry on.

One more thought — just as we can't possibly understand exactly HOW the lion will lie down with the lamb, until that time when we know all things fully even as we are fully known, so we can't fully understand how the Lion of the Violent OT God is able to lie down with the Lamb of Reconcilng NT Jelamb, until that time when we know all things fully even as we are fully known, so we can't fully understand how the Lion of the Violent OT God is able to lie down with the Lamb of Reconcilng NT JeLamb of Reconcilng NT Jesus.

Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium - rare, 160 degrees F. for medium or 170 degrees F. for well - done.

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

Using a small, sharp knife cut slits into the lamb roast every inch or so and push a sliver of garlic into each slit until you have evenly filled the lamb with garlic.

I had never had lamb shanks until Thomas first made it for me and I am hooked!

I never liked lamb until about a year ago and now I love it, so maybe your tastes will have changed.

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.

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to use Can be sploshed on fish, chicken, lamb and pork

Rick Bayless adapted this recipe for lamb roast, braised until fork tender, glazed with a spiced chile paste and served with an aromatic tomato sauce.

Add lamb, then use your hand to mix ingredients together until well combined.

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

If we are having smaller pieces of meat on the bone (eg chicken thighs, lamb chops etc) then I freeze the bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).

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 2 lamb shanks and brown them on all sides until golden brown.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it.

Until the last few years, most of the lamb processed by Pioneer came from Australia and New Zealand, but these days the imports have slowed to a virtual trickle.

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