|
21
results
|
||
|
Narrow Results
|
02/10/2012
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Issue #145
12/18/2009
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
Issue #123
09/07/2009
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Issue #123
04/13/2010
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue...
Issue #122
03/09/2009
Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish.
Issue #119
01/13/2012
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Issue #117
11/12/2007
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Issue #107
08/23/2007
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
10/28/2007
For added flavor, Sam Hayward, chef of Fore Street in Portland, Maine, likes to grill his lamb shanks before braising them.
Issue #49
03/06/2007
Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
Issue #33
10/16/2000
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
Issue #33
02/27/2007
Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue.
Issue #7
01/26/2007
A hearty roast lamb calls for equally hearty herbs that can stand up to its intense flavor.
Issue #5
06/18/2010
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
03/29/2010
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.
Does Not Apply
03/28/2010
A rub of bread crumbs, crushed pistachios, and chopped garlic gives this rack of lamb a savory crust that keeps the meat tender and juicy. This recipe calls for serving the lamb with a yogurt sauce spiked with chile sauce, lemon, and mint—a riff on Greek tzatziki. Continue...
Does Not Apply
Source: Our Kitchen
12/08/2009
Lamb is braised with lentils and tomatoes in a spice-rich broth for a hearty dinner. Continue...
Does Not Apply
Source: Culinary Disasters
11/24/2009
This is what you get when you mix the concept of nachos with the ingredients of a Greek salad. It may be atypical, but we guarantee it’s far better in taste than mass-market tortilla chips and orange-colored “cheese flavored” sauce.
Does Not Apply
Source: Not Without Salt
07/29/2009
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
08/19/2008
A sweet and tangy sauce balances lamb's slight gaminess.
Does Not Apply
Source: The Expatriate's Kitchen
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
