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Entries tagged with 'Lamb'

Yogurt- and Mint-Marinated Lamb Skewers

Serious Eats Joshua Bousel 2 comments

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade. More

Sheftalia (Cypriot Lamb and Pork Sausage)

Serious Eats Joshua Bousel Post a comment

Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of flame lick the meat, creating a super crusty exterior that's still moist and juicy inside. More

Herb-Crusted Lamb Skewers with Dijon Mustard

Serious Eats Joshua Bousel 5 comments

A coating of Dijon mustard and mixed herbs gives these flavorful leg of lamb skewers a crisp, intensely flavorful crust. More

Lamb-Stuffed Collards From 'The New Southern Table'

Serious Eats Kate Williams 1 comment

Unlike most Southern cookbooks, Brys Stephens's book, The New Southern Table, does not include a recipe for slow-cooked collard greens. More

Grilled Moroccan-Spiced Rack of Lamb

Serious Eats Joshua Bousel 2 comments

Inspired by the deep, rich, and balanced flavors of Moroccan dishes, this delicious grilled rack of lamb is rubbed with a complex spice mixture that includes paprika, cumin, and cayenne pepper, then crusted in a bright and fresh pesto-like blend of fresh cilantro, parsley, olive oil, garlic, and lemon juice. They're flavors that can both stand up to and enhance the strong flavor of lamb. More

Lahmacun From 'The World's Best Spicy Food'

Serious Eats Kate Williams 11 comments

Lahmacun are Turkish flatbreads rolled up around a tomatoey lamb mixture, sprinkled with pepper flakes and topped with a spritz of lemon juice. They're a cousin of larger, milder pides, most often known as Turkish pizzas. More

Shepherd's Pie From 'My Irish Table'

Serious Eats Kate Williams 1 comment

Corned beef may be what most Americans will eat to celebrate St. Patrick's Day today, but I'm here to make a case for a rich, homey shepherd's pie. After a weekend of revelry, there's nothing better than digging into a bowl of warm, meaty stew topped with creamy mashed potatoes. More

Lamb or Chicken Biryani

Serious Eats Denise D'silva Sankhe 9 comments

The aroma of a good biryani is intoxicating as it cooks away slowly. Meat, spices and the fragrant Basmati rice make it a hearty, robust, all-in-one meal. More

Crispy Indian-Style Simmered Goat Chops

Serious Eats Denise D'silva Sankhe 3 comments

This particular dish is Anglo-Indian in origin. It envelops the tender braised meat (your choice of goat or lamb chops) in fresh breadcrumbs that turn crisp and crunchy as soon as they touch the sizzling hot pan. More

Leftover Lamb Sandwiches With Tapenade Mayo, Watercress, and Caciocavallo Cheese

Serious Eats J. Kenji López-Alt 1 comment

These lamb sandwiches with caciocavallo cheese, watercress, and an olive-anchovy mayonnaise are a great way to use leftover lamb as a distinct and hearty meal. More

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

Serious Eats J. Kenji López-Alt 14 comments

Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest. More

Smoked Lamb Barbacoa

Serious Eats Joshua Bousel 5 comments

Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce. More

Crying Tiger Lamb From 'Everyday Thai Cooking'

Serious Eats Kate Williams 1 comment

Crying Tiger Lamb from Katie Chin's new cookbook, Everyday Thai Cooking, is named for its ability to make even a tiger weep. It's not only fiery, but it's also got a strong hand with salty fish sauce, sour lime juice, and grassy cilantro. In other words: it's seriously awesome, and a true gift to lamb lovers. More

Cevapi (Southeastern European Meat and Onion Sausages)

Serious Eats Joshua Bousel 7 comments

Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible. More

Spice Rubbed Lamb Chops with Corn Salad

Serious Eats Nick Kindelsperger 2 comments

There may be no fundamentally better way to enjoy sweet corn than straight off the cob, but it's certainly not the only one. As I've found recently, corn can add its distinct pop to all kinds of salads. That's definitely the case here, where the kernels are paired with gamey lamb chops. More

Homemade Merguez Sausage

Serious Eats Joshua Bousel 2 comments

Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around. More

Spicy Cumin Lamb Skewers

Serious Eats Joshua Bousel 4 comments

A marriage of Middle Eastern and Chinese influence, these earthy, spicy, and pungent lamb skewers deliver such a unique flavor that they seem persistently exciting. More

Lamb Sausage with Pea Purée and Pea Sprouts

Serious Eats Nick Kindelsperger 2 comments

Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita. More

Skillet Ground Lamb with Asparagus, Peas, and Tzatziki Sauce

Serious Eats Yasmin Fahr 2 comments

Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint. More

Kwik Meal Cart's Lamb from 'New York a la Cart'

Serious Eats Kate Williams Post a comment

Hear talk of New York street food, and the words "halal meat cart" will probably come up, followed by the words "white sauce" and "hot sauce." I'd heard these words more than a few times from friends in the city, but as a non-native, I had little idea what they were actually describing. In New York a la Cart, Alexandra Penfold and Siobhan Wallace highlight one particularly well-known halal cart called Kwik Meal. Kwik Meal's signature dish is a yogurt-y lamb (as opposed to the more typical chicken) marinated with mashed green papaya and a few choice spices. Served over rice with white sauce and hot sauce (Penfold and Wallace suggest cooking down spicy salsa verde for 10 minutes or so to replicate the hot sauce), this lamb is relatively mild in spice yet super tender, with a nice balance of acidity to rich meat. More

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