Articles filed under Lamb

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  • Irish Stout Stew Feb 24, 2015 6:00 AM
    Cook of the Week Ann Jones shares her recipe for Irish Stout Stew in time for St. Patrick's Day.

     
  • Rack of Lamb for Two with Rosemary Crumb Crust Feb 10, 2015 6:01 AM
    Rack of lamb a romantic meal that's fancy, but not fussy.

     
  • Cherry and Lamb Tagine Feb 4, 2015 6:01 AM
    Warm up wintry nights with Cherry and Lamb Tagine.

     
  • 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

     
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