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02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
02/18/2012
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
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
11/10/2011
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
Issue #142
10/19/2011
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
Issue #142
04/05/2012
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
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
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
02/13/2010
Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue...
Issue #116
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
08/30/2007
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
Issue #98
03/11/2007
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Issue #91
12/12/2005
In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs.
Issue #78
12/06/2005
This recipe comes from well-known cookbook author Marcella Hazan.
Issue #77
12/05/2005
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
Issue #75
12/02/2005
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.
Issue #75
10/27/2005
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Issue #70
04/20/2008
Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
Issue #66
09/12/2005
This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine.
Issue #61
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