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"Lamb Chop Fondue" (grilled lamb rack chops marinated in garlic, rosemary and olive oil, served with fondue made with garlic, onions, cumin, white pepper, white wine, cream, and pepper jack cheese, and cubed guajillo-pecan bread and squash from dipping); "Big-Ass Burger" (pecan wood-grilled beef brisket/chuck spiced patty topped with cheese ...
Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the ...
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi ) are left on the rack, with the top two inches (5 cm) exposed.
The castle-esque restaurant may be known for its rack of lamb, but the seafood dishes here are just as refined and complex as the red meat dishes. And yet, it’s the stunning views that may steal ...
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Art Smith: Suzanne Tracht's Ground Lamb Scotch Egg, Sweet Potato Fries and Tomato Tart – 11 stars; Hubert Keller: Anita Lo's Seared Scallop with Cream of Sea Urchin over Fingerling Mashed Potatoes – 16½ stars; Michael Chiarello: Rick Bayless's Rack of Lamb Stuffed with Fig Mostarda, Chickpeas and Fried Rosemary – 14½ stars
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French dip sandwiches (roast beef, lamb, pork, & turkey with au jus & spicy mustard) Peanut Butter & Co. Sandwich Shop: Greenwich Village, New York City, New York: 400 combos of peanut butter sandwiches (PB & Fluff, "Elvis"-PB, bananas, bacon, "The Pregnant Lady-PB & pickles) Tony's I-75 Restaurant: Birch Run, Michigan