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21 Oct 2018
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Donal Skehan's 15-minute supper recipes - The Guardian
20 Oct 2018
The Guardian | Donal Skehan's 15-minute supper recipes The Guardian Season the lamb with the ras el hanout and some salt and pepper, and sear for two to three minutes on each side, until just cooked but still slightly pink in the middle. Set aside to rest. While the lamb rests, mix the hummus with the rest of the lemon ... |
Thomasina Miers' recipe for spiced lamb and aubergine fatteh - The Guardian
24 Sep 2018
The Guardian | Thomasina Miers' recipe for spiced lamb and aubergine fatteh The Guardian They were superb, and reminded me why deviations from “authentic” recipes are not always a bad thing. El pastor, an exquisite street-food staple of Mexico City, is a rendition of the Lebanese kebab. Nachos now fly off the pass at Wahaca, with zingy ... |
Nigel Slater's prune recipes - The Guardian
21 Oct 2018
The Guardian | Nigel Slater's prune recipes The Guardian There is a shelf in the kitchen that is home to glass jars of dried fruits: apricots for lamb tagine; figs for marinating in glasses of muscat; dates for wolfing from the jar. There are also prunes that rarely get much of an outing. Beyond the airtight ... |
Taking it slow: three tasty new Gizzi Erskine recipes - inews.co.uk
11 Oct 2018
inews.co.uk | Taking it slow: three tasty new Gizzi Erskine recipes inews.co.uk Remove the lamb with two forks and set it aside, then place the vegetables and herbs in the dish and replace the lamb on top. Pour over the wine and stock and cover the dish with foil. Make sure there are absolutely no gaps for the air to escape. Pop ... |
Eight recipes for winter weather from salmon Wellington to harissa mac and cheese - inews.co.uk
19 Oct 2018
inews.co.uk | Eight recipes for winter weather from salmon Wellington to harissa mac and cheese inews.co.uk Meanwhile, cut the rack of lamb into two equal pieces. Sear in a hot pan in the remaining two tablespoons of vegetable oil for five minutes, then transfer to the heated roasting tin. Roast for 15 to 20 minutes, or until the internal temperature reaches ... |
Derval O'Rourke: Heart health and lamb ragu recipes - Irish Examiner
13 Oct 2018
Irish Examiner | Derval O'Rourke: Heart health and lamb ragu recipes Irish Examiner For my recipe, it's my lamb ragu plus a plum dessert. Did you know that heart disease is the leading cause of death for men and women in Ireland? While this may sound like a scary statistic I think it's important to highlight how big of a public health ... |
Three great barbecue recipes, for grilled scallops, Thai-style chicken, and lamb chops - South China Morning Post
08 Oct 2018
South China Morning Post | Three great barbecue recipes, for grilled scallops, Thai-style chicken, and lamb chops South China Morning Post With the advent of cooler weather, it's time to dust off the outdoor grill and start barbecuing if you're in East Asia. But worry not, if it's not the season for barbecuing where you are, or your home doesn't have room for a barbecue, these easy ... |
Recipes: Filo cigars with lamb, plus ras el hanout spice mix - Stuff.co.nz
12 Oct 2018
Stuff.co.nz | Recipes: Filo cigars with lamb, plus ras el hanout spice mix Stuff.co.nz Rub the lamb down with a tablespoon of the ras el hanout, a good glug of olive oil and a generous seasoning of salt and pepper. Pop in the oven for at least an hour and a half, until the meat is cooked right through and is lovely and tender. Allow to ... |
12 succulent lamb cutlet recipes - Good Food
26 Sep 2018
Good Food | 12 succulent lamb cutlet recipes Good Food 12 succulent lamb cutlet recipes. Drought conditions may affect this season's lambs – look for cutlets that are small and lighter in colour, suggests Fred's chef Danielle Alvarez. Danielle Alvarez's crowd-pleasing crumbed lamb cutlets with minted yoghurt. |
Recipe: Sumac-Crusted Rack of Lamb With Sour-Cherry Sauce - Texas Monthly
17 Oct 2018
Texas Monthly | Recipe: Sumac-Crusted Rack of Lamb With Sour-Cherry Sauce Texas Monthly Remove lamb rack from fridge about 30 minutes before prepping. Combine sumac, salt, and pepper, and rub into lamb. Preheat a heavy-bottomed pan, preferably cast-iron, over medium-high heat. Add oil and sear the fatty side of the rack until it browns ... |
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