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1. Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil. Season the ladolemono with salt and pepper. 2. Drizzle the lamb chops with olive oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side.
Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.
Wrap the butter in a sheet of plastic wrap and shape into a log. Twist the ends to seal and refrigerate until firm, 30 minutes. Light a grill or preheat a grill pan.
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Season lamb shanks with salt and pepper and add to pot, cooking until browned, about 10 minutes. Transfer the cooked lamb to a plate. Add vegetables, anchovies and herbs and spices to the pot ...
The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s Makálo (μακάλο) Various dishes (usually meatballs) with garlic sauce from the region of Macedonia. Mydia (μύδια) Mussels: Paidakia (παϊδάκια) Grilled lamb chops with lemon, oregano, salt and pepper. Pansetta (πανσέτα) Pork ...
Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.
3. Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes. 4. In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapeños. Add the dressing and toss well. Transfer to plates.