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From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.
http://www.recipezaar.com/Roast-Rack-of-Lamb-With-Persillade-273292


This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad
http://www.recipezaar.com/Kofta-Mishmisheya-Lamb-Meatballs-in-Apricot-Sauce-262449

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Recipe courtesy Emeril Lagasse, 2005
http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-leg-of-lamb-with-goat-cheese-potatoes-and-sauce-perigueux-recipe/index.html


Recipe courtesy Bobby Flay
http://www.foodnetwork.com/recipes/bobby-flay/grilled-lamb-chops-with-garlic-olive-oil-fresh-thyme-grilled-lemons-recipe/index.html


A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdR
http://www.recipezaar.com/Faringrikaringl-Norwegian-Lamb-and-Cabbage-Stew-189134


Copyright 1999 by Bobby Flay. All rights reserved.
http://www.foodnetwork.com/recipes/bobby-flay/oven-roasted-lamb-shanks-with-roasted-tomatoes-and-toasted-orzo-recipe/index.html


This was my Mums recipe and one that my Brother and I grew up on. Mum use to marinate the chops but I'm really not sure for how long. I haven't taken this into consideration for prep times.
http://www.recipezaar.com/Savoury-Lamb-Chops-by-June-138304


Recipe courtesy Emeril Lagasse, 2002
http://www.foodnetwork.com/recipes/emeril-lagasse/tabbouleh-with-lamb-and-pine-nuts-recipe/index.html


Recipe Courtesy of Ming Tsai
http://www.foodnetwork.com/recipes/ming-tsai/garlic-marinated-lamb-with-garlic-chive-mashers-recipe/index.html


This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special gu
http://www.recipezaar.com/Rack-of-Lamb-With-a-Merlot-Glaze-and-Cherry-Reduction-Sauce-101878

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