The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade.
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Entries tagged with 'Lamb'
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.
A coating of Dijon mustard and mixed herbs gives these flavorful leg of lamb skewers a crisp, intensely flavorful crust.
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.
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.
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.
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.
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.
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.
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.
Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce.
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.
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.
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.
Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around.
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.
Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita.
Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint.
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.