Grilled Leg of Lamb with Rosemary, Garlic, and Mustard from Bon Appetit,...
In the mid-1970s my family had the incredible opportunity to spend a few years living in Beirut, Lebanon. While there were many foods I ate that I was introduced to while there that I wouldn’t mind...
View ArticleGrilled Lamb Chops with Charred Red Onion Chutney from Fine Cooking Magazine,...
I recently found out that the show Flash Forward was cancelled and so I’ll never get to find out what caused the black-outs, whether Lloyd and Olivia actually get together, where Janis was taken while...
View ArticleGuinness Lamb Stew from Cooking Light Magazine, January/February 2011
When Hubby asked what I was going to make for dinner, I winced. I knew exactly what his response would be when I told him and he didn’t let me down. “Lamb stew,” I replied. “You’re going to waste lamb...
View ArticleLamb Shoulder Chops with Smoky Red Pepper-Shallot Butter from Fine Cooking...
If you know your meat, you know that this is lamb. If you know me, you know I love lamb very, very much. If you really know me, you know that I am at heart a minimalist when it comes The post Lamb...
View ArticleLamb Shanks en Papillotes with Leeks, Carrots, Rosemary and Orange from Fine...
Even though I love meat, sometimes it’s hard to eat. It’s just one of those ways in which my brain is a bit weird and twisted. For instance, I can cook up a whole chicken, carve it and eat the The post...
View ArticleCheat's Lamb Stew from Donna Hay Magazine, September 2011
Lamb. It’s the meat you hate to love. Of course, it’s also the meat that you love or hate. I happen to love it. Usually, I’m a purist when it comes to eating lamb. I think the flavor of the The post...
View ArticleSpiced Lamb Kebabs from Cooking Light's Way To Cook Grilling
To say I like lamb would be a bit of an understatement. It seems to be one of those foods that even the most die hard carnivore has trouble admitting to liking. Who wants to stand in front of anyone...
View ArticleBraised Lamb Shawarma from Fine Cooking Magazine, April/May 2013
Turkish coffee. While growing up, those words weren’t used in our house to describe the amazing, thick, delicious yet tiny cup that’s served after dinner. We called it Armenian coffee. Whether it has...
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