I had leftover lamb ribs in the freezer that I wanted to use before my run in the park. When I returned out of breath, the last thing I wanted to do after my shower was to go to the grocery store. I searched the Food Network and found this Ming Tsai recipe using lamb ...
Adapted from Chef Suvir Saran Ingredients: lamb chops, with deep slashes 3/4 cup Greek yogurt 1/4 cup heavy cream lime juice ginger, peeled and minced garlic cloves malt vinegar garam masala cumin paprika cayenne pepper nutmeg vegetable oil butter 1. Make marinade. Combine all the ingredients except the oil and the butter and whisk in ...
Adapted from delicious. Magazine Ingredients: 2 pounds ground lamb 2 large onions, 1 finely chopped, the other grated 2 tbsps flat parsley, finely chopped 2 tbsp coriander, grounded 1 can chopped tomatoes 4 eggs 1 garlic clove 2 tbsps cilantro, finely chopped 1 tbsp cumin, grounded a pinch of saffron juice of 1 lemon olive ...
I returned to Chinatown and easily picked up tongue or lengua [leng-gwah]. I picked the veal’s tongue because, well, the pig’s tongue looked like a part of the male anatomy. There is another Spanish-influenced dish, lengua estofada, but I wanted a dish that was more appropriate for spring, so I decided to make something lighter. ...
Adapted from Chefs A’Field Ingredients: For the chops: 8 lamb rib chops 2 tbsps fresh rosemary, chopped 2 tbsps fresh thyme, chopped 1 clove garlic, minced 1/4 cup extra virgin olive oil For the corn pudding: vegetable oil, for greasing pan 2 1/2 cups corn kernels (from 2 or 3 ears) 2 cups heavy cream ...