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Apricot Glazed Lamb Chops with Pistachio and Sumac; Grilled Bread Salad with Peppers and Tomatoes; Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons; Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus
Colonial goose is a preparation of roast leg of lamb or mutton [1] popular as a dish in New Zealand until the last quarter of the 20th century. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive.
Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme. [3] [15] [16] The marinade may also include vegetables such as onions, celery, and ...
Roast Lamb. Roasting a lamb shoulder is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil ...
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1 red onion 12 garlic cloves ... Twelve 3-ounce lamb chops 2½ cups cooked chicken (or 1 rotisserie chicken) ... olive oil, maple syrup, kosher salt, freshly ground black pepper, dried oregano ...
Daube (French pronunciation: ⓘ, Occitan: adòba or adobo) is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a Provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière–a braising pot.
Thanks to its powerful structure, Saint-Estèphe is a match for red meats such as roast rib of beef [9] or agneau de Pauillac à la cuisson de sept heures [10] (local Pauillac lamb cooked for seven hours according to a traditional recipe) or, once it has aged, for a truffle sauce or for furred game meats cooked in a marinade or when aged, with ...