21 Kota Lemonato - Lemon Chicken
Kota Lemonato
Roasted Lemon Chicken
So delicious to eat and lovely to look at! No one would guess just how easy this classic Greek dish is to prepare!
A Lemon Lamb recipe by my late 88-year old mom - arni lemonato
My mother was a wonderful lady full of wit and humor and kindness. She loved it when I told her that thousands of you enjoyed her recipes. She thanked you all before she passed away in July 2012. Please tell your friends. Let's make sure more people love these recipes.
Here is a great and very simple recipe to make Lemon Lamb. Easy and tasty. Serve it with oven potatoes. Presented by my 86-year old mother, born in 'poli' (Istanbul) and an excellent cook! Enjoy!
Roast Lamb
Beef + Lamb New Zealand Ambassadors, Caroline Evers-Swindell, Georgina Earl (formerly Evers-Swindell) and Sarah Ulmer, take us through a simple yet delicious summer roast recipe: Roast Lamb.
To view the recipe, visit recipes.co.nz/roast-lamb
Greek lemon Roasted Pork Chops | Akis Petretzikis
Greek lemon Roasted Prok Chops | Akis Petretzikis
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The Best Rare Lemon Beef Recipe You'll Ever Taste!
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Greek Lamb and Lemon Pasta Mom Cook Club
This Greek Lamb and Lemon Pasta is a deliciously quick and simple recipe … and yet brings a wonderful combination of flavours to life. The flavours of lemon, lamb and of course the Jalna Pot Set Yoghourt Greek Natural are the perfect combination!
Ingredients (serves 6)
4 cups Cooked Pasta (spaghetti is my favourite but any type will do)
1 cup Shredded or finely diced cooked Lamb (shoulder, leg or fillet)
1/2 cup Green Peas
2 Zucchinis (grated, shredded or spiralised)
1 cup Multigrain breadcrumbs
2 Garlic cloves (crushed)
1/2 cup Olive Oil
1/2 cup Jalna Pot Set Yoghourt - Greek Natural
2 Small Lemons
1/4 cup Walnuts
1/4 cup Mint Leaves
Method
Cook pasta until al dente (soft with a tiny little bit of bite). For a lovely lemon flavour, add 2 half lemons to the water when boiling the pasta. Add the last minute just before you take off the heat, add the frozen peas. Strain and set aside.
While the pasta is cooking, heat 1/4 cup olive oil in a non-stick frypan
Add the garlic to the pan and saute for a minute then add the lamb and fry off for another 2 minutes. Add the breadcrumbs and walnuts and continue to fry for another 5 - 6 minutes keeping the heat nice and low so that everything crisps up nicely but nothing burns.
Combine the pasta, zucchini, lamb and crumb mixture and toss together.
Top with the mint leaves, olives and add the yoghourt. Drizzle the rest of the olive oil over and season with a good sprinkle of salt and pepper. Serve immediately and ... ENJOY!
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