Archive for the Lamb Category

Thai Green Lamb Curry with Sweet Potatoes & Baby Turnips

Thai Green Lamb Curry with Sweet Potatoes & Baby Turnips

I wouldn’t miss a Saturday morning at Asheville City Market for anything: it’s a party celebrating my favorite muse. Farmers can’t talk enough about what they offer, chefs are browsing for inspiration, families make an event out of Saturday morning. The Asheville food scene unfolds in the aisles and under the canopies. And I’m in search of what to cook for dinner. Thai flavors stood out as I selected greens, lemongrass, ginger, sweet potatoes, and baby turnips. Here is what I made: The Recipe: Toss lamb with curry paste until coated. Refrigerate 2 to 4 hours. Process 2/3 cup chicken […]

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Lavender Orange Marinated Chicken and Lamb Kebabs

4 cups fresh unsweetened orange juice 15 to 20 sprigs fresh lavender 4 cloves garlic, crushed 1/4 cup extra-virgin olive oil 2 tablespoons honey 2 tablespoons finely grated orange rind 2 tablespoons minced fresh thyme 2 tablespoons minced fresh marjoram 2 (6-ounce) skinless, boneless chicken breast half 1 pound trimmed, boneless leg of lamb, cut into 1-inch cubes Strip flowers from lavender into a medium saucepan. Add orange juice; bring to a boil. Reduce heat and simmer, uncovered, until syrup reduces to 1 cup. Let cool completely; strain to remove lavender. Place 1/2 cup syrup, garlic, olive oil, honey, orange […]

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Lamb Chops with Pinot Noir Sauce

1/4 cup extra-virgin olive oil, divided 2 medium carrots, chopped 1 medium onion, chopped 1 tablespoon plus 1 teaspoon all-purpose flour 1 1/2 cups Pinot Noir or other dry red wine 2/3 cup beef broth 8 juniper berries, lightly crushed 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves Salt and freshly ground pepper 8 lamb loin or rib chops Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add carrots and onion; sauté until lightly browned, about 10 minutes. Stir in flour; cook 1 minute, stirring constantly. Stir in wine until no lumps of flour […]

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Grilled Lamb Chops with Citrus Tapenade Relish

2 large oranges or 4 clementines 1/4 cup finely chopped pitted Kalamata or other ripe olives 1/4 cup finely chopped walnuts 2 tablespoons minced fresh mint leaves 2 tablespoons minced green onion 4 (1- to 1 1/4-inch-thick) loin lamb chops 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper Working over a bowl to collect juices, peel and section orange; discard seeds and peel. Dice sections; measure out and reserve 2 tablespoons juice into a small bowl for lamb. Stir olives, walnuts, mint, and green onion into bowl of orange sections. Let stand while preparing lamb. Place lamb chops […]

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