Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Medium Spring Lamb Remove all Source Saveur (9) Serious Eats (1) Star Chefs (1) Cuisine American (4) Italian (2) Middle Eastern (2) Asian (1) Greek (1) Show all... Indian (1) Mediterranean (1) Other (1) Occasion Easter (3) Technique Roast (3) Broil (2) Bake (1) Grill/Barbecue (1) Marinate (1) Show all... Poach (1) Saute (1) Slow Cook (1) Steam (1) Stew (1) Topic Recipe (11) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Lamb"; var omni_prop8 = "Course:Main Course,Difficulty:Medium,Season:Spring,Main Ingredient:Lamb"; var omni_pageName="saveur:"+omni_prop12; 03/22/2011 Easter Lamb Pie Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies. Issue #136 09/07/2009 Herb-Crusted Rack of Lamb Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs. Issue #123 05/07/2007 Goat Curry This recipe employs a technique called bhoona, in which the meat, spices, and wet ingredients are stewed together until the mixture reduces and the main ingredient browns. Issue #102 01/17/2008 Panfried Lamb Kebabs with Bulgur Pilav Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes. Issue #95 08/19/2008 Ground Lamb Meatballs with Loquats Loquats grow all over Turkey; late May is the height of the season. Issue #27 03/21/2002 Stuffed Cabbage This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines. Issue #15 04/06/2007 Roast Suckling Lamb with Potatoes Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue. Issue #11 06/18/2010 3 Racks of Lamb Breast Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce. Does Not Apply 07/29/2009 Confit of Lamb and Garlic Scapes with Preserved Lemon and Watercress A composed salad of delicate lamb over a pool of pureed watercress highlights the light, fresh flavors of spring. Does Not Apply Source: Star Chefs 03/20/2008 Seared Lamb Salad A small piece of tender lamb goes a long way when spiced with fresh mint and placed over a bed of spring greens. Does Not Apply Source: Serious Eats 10/02/2001 Roast Lamb with Almond Pesto and Crushed Potatoes Cabernet sauvignons and cabernet blends are the perfect accompaniments to this lamb dish. Does Not Apply