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How To make Lamb, Lentil, and Rosemary Soup
2 tb Olive oil
1 tb Butter
3 cl Garlic, minced
2 Onions, chopped
2 Carrots, cut into small
Cubes 1 ts Salt
1 ts Pepper
6 c Lamb stock
2 c Chopped very ripe tomatoes
Or canned tomatoes 1 Bay leaf
1 Bone from a roast leg of
Lamb 1 c Cubed cooked lamb
Tabasco or other liquid hot Pepper sauce 1. In a large soup pot, heat the olive oil and butter over moderately
low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each
soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93
How To make Lamb, Lentil, and Rosemary Soup's Videos
Spicy Lamb Shanks | Gordon Ramsay
Gordon braises lamb shanks with spices and red wine until it is falling apart and mouth-wateringly tender. From Gordon's Ultimate Cookery Course. Subscribe for more videos.
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Hungarian Recipes - Rosemary lamb ribs - Danubius Hotels Group
The gastronomic series of Danubius Hotels Group shows how to make Hungarian dishes: Rosemary lamb ribs. Please subscribe to our YouTube channel:
Tender, juicy lamb ribs flavoured with herbs and spices are a culinary experience any day of the week. Make this classic dish seasoned with rosemary on a bed of light, colourful vegetables for your holiday meal and bask in the praise!
Ingredients: 50 dkg lamb ribs, sliced // fresh rosemary // fresh parsley, chopped fine // garlic // salt and pepper // vegetables, as desired, cut into pieces: baby carrots, zucchini, shallots, fennel, tender pea pods, bell peppers // 1 dl water
Season the ribs on both sides with salt and pepper. Rub with fresh rosemary and olive oil and allow to marinate for a few hours. In a frying pan with a little oil, sear the ribs thoroughly on both sides until the meat is cooked through. Remove the meat when completely done. In the remaining fat, brown the chopped garlic. Add fresh rosemary, parsley, water, and salt and pepper to taste and simmer until flavours combine. Braise the tender, chopped vegetables in a little oil, flavoured with salt and wine.
Tipp: Sage is another herb that complements the distinctive flavour of lamb.
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Vegan Harira Moroccan Chickpea and Lentil Soup
This vegan harira is a meat-free version of a traditional Moroccan chickpea and lentil soup. Get ready for a serious explosion of flavour from the toasted spices and harissa paste. Besides being delicious, harira is also easy to make using mostly pantry staples.
See the recipe at:
Lamb Loin and Balsamic Lentils, by Burton Sous Vide
Find out more about the Burton Sous Vide machine at
If you want more restaurant-quality recipes, subscribe to this channel (click the link below) i. There are lots more on the way!:
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This is a French 'peasant dish', and the Burton Sous Vide cooker is the ideal tool for the job. Cooking lamb, especially the loin, is a delicate process, because the meat has no fat to protect it, so the vacuum sealed bag and warm water bath will poach the lamb beautifully without losing any flavour.
As far as lamb recipes go, this one couldn't be simpler. Just put all the ingredients into the bag, seal it, and away you go. The same goes for the lentil salad base.
This will be as tender and succulent as any slow cooked lamb you can find, and all in less than 40 minutes! What more could you want? This lamb recipe is both light and hearty, perfect all year round.
There's a whole recipe book's-worth of sous vide recipes on our website, free for you to use:
And if you add your own twist to our recipe, we'd love to share it with everyone. You can submit your own sous vide recipe videos by following this link (create a free account to log in):
Enjoy!
How to make Beef and Lentil Stew in a pressure cooker
Nothing better than having crusty bread with a thick hearty stew on a cold day.
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►Serves 4 people
2 Medium carrots (cut into large chunks)
1 1/2 Medium yellow onions (cut into quarters)
3 Garlic cloves
390g Beef chuck shoulder
1 Tbsp Garam masala
200g Cherry tomatoes
1 Tbsp flour
1 Large sprig of rosemary
4 Sprigs of thyme
4 Cups beef stock or chicken stock
1 Cup green lentils
Worcestershire sauce (to taste)
Salt & pepper (to taste)
Garnish with green onions & fresh parsley
Delicious with crusty bread
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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