24241 auberge french lavender marinade lamb Recipes

lamb, trimmed, and cut into 1-in. cubes, melted butter for basting, bamboo skewers (soaked in cold water for at least 30 min.), marinade, lemon juice, musturd oil, onions, roughly chopped, cumin seeds, coriander seeds, turmeric, grated nutmeg, fresh red chilies, pepper corn, szechwan pepper , optional, garlic, chopped, in. ginger, chopped, fresh dill, chopped, soy sauce, salt to taste, green onions, cut in 1-in. length

lamb shank, marinade, olive oil, dried rosemary, ground thyme, dried basil, dried parsley, dried mint, ground black pepper, salt to taste (optional), cayenne pepper , or to taste (optional), basting sauce, lemon juice, honey

olive oil, yellow onion, finely chopped, carrot, finely chopped, stalk celery , tough fibers removed and finely chopped, beluga lentils (or french green lentils), bay leaf, red wine, chicken stock, sea salt and pepper, rib ) frenched rack of lamb, trimmed of all but a thin layer of fat, chopped fresh rosemary, garlic, sliced, washed and torn spinach

lavender, water, lemon juice , to taste, lavender honey , to taste, dried lemon peel

lavender or 1 tsp wildflower honey, balsamic vinegar, fresh lavender leaves, extra virgin olive oil, salt & freshly ground black pepper, fresh lavender flowers

garlic cloves, chopped thyme, chopped rosemary, olive oil, divided, tomatoes, halved, frenched rack of lamb (4 to 8 chops , depending on size), cut in half, shallots, thinly sliced (1/3 cup), boiling potatoes, peeled and sliced crosswise 1/4 inch thick, water

sweet (red) vermouth, golden raisins, onion, chopped, extra-virgin olive oil, green swiss chard (1 lb total), stems and center ribs reserved for another use and leaves coarsely chopped, pine nuts, toasted, rib ) frenched racks of lamb (each about 1 1/2 lb), trimmed of all but a thin layer of fat, dijon mustard, chopped thyme, chopped rosemary, roasted red peppers

fine fresh bread crumbs, chopped fresh flat-leaf parsley, chopped fresh mint, minced fresh rosemary, salt, black pepper, olive oil, frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature, dijon mustard

fermented black beans, hoisin sauce, honey, soy sauce (preferably low-salt), dry sherry, asian sesame oil, thai red curry paste, asian chili paste, minced garlic, freshly grated orange zest, frenched racks of lamb , available by request from butcher (about 1 1/2 lb, sesame seeds

lambs liver (thinly sliced and prepared ), plain flour (up to), french onion soup (1/2 packet), aussie bacon (canadian), salt and pepper, worcestershire sauce (optional), oil, butter

lamb chops (the best you can afford-free range preferably), hazelnuts (original recipe specified pistachios) or 1/3 cup pistachios, toasted (original recipe specified pistachios), salt , to taste, cracked black pepper , to taste, honey (i used a local clover ), dried culinary lavender (from our garden!), grapeseed oil

rib ) frenched racks of lamb (each rack 1 1/2 lb), trimmed and brought to room temperature, kosher salt, black pepper, peanut oil, unsalted butter, fresh thyme or rosemary sprigs, roasted savoy cabbage with raisins, cauliflower puree, date puree

lavender flowers, whole milk, whole milk, heavy cream, heavy cream, fine sugar, water, fine sugar, fine sugar, red currants, lavender flowers, yellow raspberries (1.5 oz per serving), red currants (1.5 oz per serving), lemon , for its juice, sugar

lavender sugar ( ), orange juice, grated orange zest, dried ginger (optional), pecan halves (about 1/2 lb)

lemon, quartered, artichokes, jerusalem artichokes (sunchokes)*, peeled and cut into 1-inch wedges, red onions (about 1 1/2 lb total), each cut into 6 wedges,leaving enough of root ends attached to keep wedges intact, unpeeled large garlic cloves plus 1 tbsp finely chopped garlic, extra-virgin olive oil, vegetable oil, frenched racks of lamb** (8 ribs , about 1 1/4 lb each), trimmed of all but a thin layer of fat, fresh oregano leaves or 2 tsp dried oregano,crumbled, coarse salt, freshly ground black pepper, chicken broth

fine dry bread crumbs, olive oil, fresh thyme leaves, ground cumin, garlic clove, minced, a 1 1/4-lb trimmed and frenched rack of lamb (7 or 8 ribs), dijon-style mustard

rib ) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat, salt, black pepper, vegetable oil, head new garlic or 3 large regular garlic cloves, minced, chopped fresh flat-leaf parsley, chopped fresh thyme, chopped fresh rosemary, salt, black pepper, extra-virgin olive oil