How To make Aromatic Lamb
1 Leg of lamb (about 4 lbs)
3 lb Potatoes (about 5 oz each)
1 Lemon (may be doubled)
Honey Olive oil Butter Rosemary, thyme & oregano Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add
plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz
butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.
How To make Aromatic Lamb's Videos
Aromatic Lamb chops with saffron sauce.Outdoor cooking.
What could be better than juicy lamb chops with fat layer plus saffron sauce. Of course nothing that's why entire video has been crafted with mouth watering ingredients. Experience Epic Lamb Chops cooking, because life is all about food.
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Lamb Rogan Josh | Aromatic Lamb Curry | Restaurant Style Lamb Curry
This lamb curry is a popular restaurant classic that's really easy to make at home.
Ingredients:
Step 1 - Marinate Lamb
Fresh Lamb -600g
Plain Yogurt - 170g / 5 spoon
Ginger Garlic Paste - 2tsp
Saffron - few strands
Step 2 - Preparation
Cinnamon - 3 small sticks
Cardamom -3
Cloves - 3
Star Anise - 1
Bay leaf - 1
Fennel Seeds - 1/4 tsp
Pepper corn - 8 nos
Cooking Oil - 3 tsp
Onion - 300 g
Salt to taste
Step 3 - Dry Spices :
Kashmiri Red Chilli powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 3/4 tsp
Salt to taste as required
To Garnish - thinly sliced ginger and a small bunch of coriander
Link to Ginger Garlic paste -
Aromatic Lamb Shank Stew by Helen McGhie
Taken from the photographic and video installation 'Serving Suggestions'.
Femininity and the consumption of food are intimately connected and, in women, fatness is taken to signify both a loss of control and a failure of feminine identity. Rosemary Betterton
This installation combines the existing visual codes involved within contemporary food photography and cookery programming as a platform for examining the current identity construction of the stereotypically ideal Western female. I have chosen to use food as a metaphor as it unites womans interior body (digestive system) with her exterior image (fat/thin), and is vital to the maintaining of a socially acceptable proper identity.
Cooking is not about just joining the dots.. Its about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make something to eat. And in cooking.. you must not only please yourself, but please others. Nigella Lawson
Helen McGhie
Aromatic Grilled Lamb Chops with Chargrilled Broccoli & Bulgar Wheat Salad | Gordon Ramsay
Gordon gets a little help from daughter Holly, and together they make a healthy, vibrant and fragrant dish to share with the family.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Brinje qingji aromatike - Aromatic lamb ribs
Receta e plote ne shqip:
See below for written recipe and full ingredient measurements:
Ingredients
4 lamb ribs
1 Potato
Salt
Pepper
Thyme
Rosemary
For the aromatic butter
50 g butter
2-3 basil leaves
1 branch rosemary
2 branches of thyme
3 cloves of garlic
Preparation
• To prepare the aromatic butter, mix it with the garlic, rosemary, thyme, basil and salt.
• Mix the butter with the chopped spices, wrap it with kitchen bags and place in the refrigerator at low temperature.
• With a brush coat lamb ribs on all sides with the prepared butter.
• Put a pan on the fire to warm, meanwhile prepare the potato.
• Place the ribs in the grill-pan and after they have received color, put in the grill the diced potatoes and add to them salt and pepper.
• Cook for 10 minutes then let the meat rest for about 8 minutes.
• Put the ribs and potatoes in for 7 minutes at 180 degrees, taking care that the meat does not dry out.
• Serve warm along with potatoes.
Spicy Roast Lamb | Jamie Oliver
A beautiful alternative to a Sunday Roast! Spicy Roast Lamb is a thing of joy and will make the perfect weekend feast. This is slow roast meaning the meat will just fall off the bone, accompanied by a delicious homemade gravy your Sunday roasts will never be the same again!
Friday Night Feast originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Links from the video:
Spicy Indian Roast Chicken | Jamie Oliver
How To Cook Perfect Fluffy Rice | Jamie Oliver
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