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Articles filed under Lamb

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  • Butterflied Leg of Lamb with Sekenjabin Aug 6, 2014 5:30 AM
    Butterflied Leg of Lamb gets served with Sekenjabin, a Persian mint syrup, often spelled sekanjabin. This version is not as sweet and thick as it is traditionally made in Iran.

     
  • Moroccan Style Lamb Bolognese with Chickpeas over Whole Wheat Pasta Jun 11, 2014 6:00 AM
    Moroccan Lamb Bolognese won a national cooking contest and got Sue Cortesi of Mount Prospect a trip to Kenwood Vineyards in California.

     
  • Mo’roccan Pizza May 28, 2014 5:30 AM
    The flavors of lamb tagine come outside on this grilled Mo'roccan pizza from the chefs who brought you "Pizza on the Grill."

     
  • Grilled Lamb with Leeks and Potatoes Apr 16, 2014 5:45 AM
    Grilled Lamb with Leeks and Potatoes statrts with a boneless leg of lamb, a cut that can easily feed a family of four with leftovers.

     
  • Red Cabbage and Kale Salad Sep 25, 2013 6:09 AM
    Red Cabbage and Kale Salad: Judy Monaco

     
  • Crusted Lamb and Ham Loaf with Yogurt Sauce Sep 25, 2013 6:09 AM
    : Judy Monaco

     
  • Sweet and Zesty Asian Lamb Sep 25, 2013 10:50 AM
    Sweet and Zesty Asian Lamb: Karen Grobman

     
  • Don Mauer’s Grilled Gyros Sandwiches Aug 28, 2013 6:00 AM
    Don Mauer’s Grilled Gyros Sandwiches

     
  • Lemon-Garlic Rubbed Lamb Kebabs with Bell Pepper Couscous May 15, 2013 5:09 AM
    Lamb Kebabs with Red Pepper Couscous

     
  • Lamb and Turkey Pita Burgers Mar 27, 2013 6:00 AM
    Lamb and Turkey Pita Burgers

     
  • Braised Lamb Shanks Mar 20, 2013 12:53 PM
    Braised Lamb Shanks

     
  • Indian Lamb Curry May 7, 2012 2:58 PM
    Indian Lamb Curry: Ursula Korus

     
  • Di’s Hye Burgers Aug 31, 2011 8:02 AM
    Di's Hye Burgers: Diane Hagopian

     
  • Lamb Chops with Mint-Yogurt Sauce Aug 2, 2011 2:51 PM
    Mint: Lamb and Mint

     
  • Five-Hour Leg of Lamb Apr 19, 2011 8:06 AM
    Marinade 1 bottle (750 ml) dry white wine 5 cloves garlic, finely chopped 2 tablespoons cumin seeds, toasted and coarsely ground 2 tablespoons coriander seeds, toasted and coarsely ground 5 tablespoons olive oil 1 tablespoon salt 1 tablespoon ground black pepper Lamb 5-5˝-pound leg of lamb 3 carrots, chopped 2 onions, chopped 3 leeks, chopped 4 cloves garlic Gravy 2 cups vegetable or meat stock 1 tablespoon all-purpose flour ˝ cup port or red wine 2 tablespoons red currant jelly Salt and black pepper, to taste For the marinade: In a 2˝-gallon zip-close plastic bag, combine wine, garlic, cumin, coriander, olive oil, salt and pepper. Mix well. Add the leg of lamb, close the bag and toss well to cover. Stand the bag upright (or double bag) in a large bowl or bucket, then refrigerate for 24 to 48 hours, turning the bag every few hours to coat the meat. Five hours before you wish to serve the lamb, heat the oven to 300 degrees. In a large roasting pan, arrange the carrots, onions, leeks and garlic in an even layer. Place the leg of lamb over the vegetables, then pour the marinade in the bag over everything. Roast for 4˝ hours. Remove the pan from the oven and transfer the lamb to a serving platter. Cover the lamb with foil, then a layer of kitchen towels. Let rest for 30 minutes. Meanwhile, in a medium saucepan over low, heat the stock. Use a slotted spoon to discard the vegetables from the roasting pan. Let the liquid in the pan rest for several minutes, then spoon off any visible fat. Set the roasting pan over 1 or 2 burners and heat over medium, scraping the bottom with a wooden spoon to loosen any stuck bits. Sprinkle in the flour and cook, stirring constantly, for another 1 to 2 minutes. Slowly pour the stock into the roasting pan, stirring until it becomes a smooth gravy. Stir in the port and jelly, then simmer for 5 minutes. Season with salt and pepper. Serve the lamb with the gravy. Serves eight. Cook’s note: This recipe cooks the lamb to well done. If you prefer the lamb less done, start checking it after 3-3˝ hours until it reaches the desired temperature. @Recipe nutrition:Nutrition values per serving: 564 calories, 34 g fat (14 g saturated), 7 g carbohydrates 0 fiber, 43 g protein,152 mg cholesterol, 815 mg sodium. “Fresh From the Garden” by Sarah Raven (2011 Universe)

     
  • Moroccan Lamb Stew Apr 5, 2011 1:04 PM
    lamb stew

     
  • Braised Lamb Shank with Ratatouille Lentils Feb 22, 2011 10:30 AM
    braised lamb

     
  • Stuffed Zucchini - Qoussa Mahshi Aug 11, 2010 12:01 AM
    8 medium zucchini, cored 1 cup short-grain rice 1 pound lean ground beef ⅓ cup olive oil ¾ teaspoon ground pepper, and a pinch ½ teaspoon ground allspice, and a pinch 1 teaspoon salt, and a pinch 2 medium tomatoes, diced 2 lamb shoulder chops, bone-in 2 ounces tomato sauce 2 cups water Cut off the stem end. With an apple or zucchini corer (see note) slowly work your way through the center, removing the pulp a half inch at a time, gradually pushing deeper into the core. (It is important to proceed delicately against the sides off the zucchini and the bottom so as not to pierce it.) Soak the cored zucchini in salted water for half an hour; remove from water and drain thoroughly. Wash rice under warm running water for several minutes; drain. Transfer to a large bowl and add beef, oil, ¾ teaspoon pepper, 1/2 teaspoon allspice and 1 teaspoon salt. Mix thoroughly. Fill each zucchini with the rice and meat mixture until you can fit your little finger inside the zucchini up to the first knuckle. Do not over-fill or pack the stuffing; the rice will expand during cooking. Cover the bottom of a 4-quart pan with the tomatoes, top with the lamb. Sprinkle with the pinch of pepper, allspice and salt. Place stuffed zucchini on top of the lamb, pour tomato sauce and water over all. Cover pot and bring to a boil, cooking 10-15 minutes. Reduce heat and simmer until sauce is mostly absorbed and thickened, about 40 minutes. Serves eight. Cook's note: Middle Eastern stores carry zucchini corers (they're longer than apple corers) or look for them online.

     
  • Spicy Ground Lamb with Marjoram May 12, 2010 12:01 AM
    2 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1 pound ground lamb 1 teaspoon ground cumin 2 teaspoons chopped fresh marjoram 1 fresh chili, seeded and chopped Dash soy sauce Salt and ground black pepper Pinch sugar In a large saute pan over medium, heat the oil. Add the onion and garlic and saute until tender and lightly browned. Add the lamb and saute until browned, about 8-10 minutes. Add the cumin, marjoram and chili. Stir to combine. Drain any excess fat. Season with soy sauce, salt, black pepper and sugar. Serve with rice or pasta. Serves four. @Recipe nutrition:Nutrition values per serving: 406 calories,29 g fat (10 g saturated), 5 g carbohydrates, 1 g fiber, 29 g protein, 110 mg cholesterol, 386 mg sodium. "Forgotten Skills of Cooking" by Darina Allen (2009 Kyle Books)

     
  • Leg of Lamb with Cherry and Port Sauce May 12, 2010 12:01 AM
    2½ -pound boneless, butt-end leg of lamb, trimmed of visible fat ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or 1 teaspoon dried ¼ cup Port wine or red wine ½ cup dried cherries ¾ cup cherry juice ¾ cup reduced-sodium chicken broth 1½ tablespoons cornstarch 2 tablespoons water 1 teaspoon reduced-sodium soy sauce, or more to taste Heat the oven to 400 degrees. Use the salt and pepper to season all sides of the lamb. In a large, ovenproof skillet over medium, heat the oil. Add the lamb and cook until well browned on all sides, about 3 to 4 minutes per side. Place the skillet in the oven and roast the lamb for 20-25 minutes, or until an instant thermometer inserted at the thickest part registers 145 degrees (for medium-rare). Transfer the lamb to a carving board and tent with foil to keep warm. Return the skillet to the stovetop over medium. Add the garlic and thyme and stir until fragrant, about 1 minute. Add the wine, scraping up the browned bits at the bottom of the pan. Stir in the cherries, cherry juice and chicken broth, then bring to a simmer. In a small bowl, stir together the cornstarch and water. Whisk into the cherry sauce and stir until thickened. Stir in the soy sauce, adding more to taste, if desired. Slice the lamb and transfer to a serving platter. Serve with the sauce. Serves six. @Recipe nutrition:Nutrition values per serving: 355 calories, 12 g fat (4 g saturated), 16 g carbohydrates, 3 g fiber, 40 g protein, 121 mg cholesterol 383 mg sodium. Associated Press

     
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