67 lamb with wine herbs and Recipes

olive oil, boneless leg of lamb (up to 2k easy-carve leg at room temperature), garlic cloves (cut into slivers), fresh rosemary (sprigs), grainy mustard (seeded mustard), fresh ground salt (to taste), fresh ground black pepper (to taste), white wine (dry ), olive oil, fresh ground salt (to taste0), k potatoes (peeled ), herbs (fresh such as parsley chives and rosemary)

leg of lamb, onions (peeled and whole about 3), olive oil, carrots (peeled and chopped into large chunks ), lemon , juice and zest of, dried mint, dried sage, dried rosemary, fresh oregano, fresh mint, garlic cloves, peeled and sliced, red wine (general quaffing plonk), white pepper, honey

leg of lamb (5 to 6 lb.), dry white wine or lemon juice, chopped parsley, chopped fresh mint leaves, olive oil, minced garlic, paprika, crushed or crumbled dried bay leaves, pepper, salt

leg of lamb (about 6 lb.), boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.), garlic , cut into thin slivers, dry red wine, olive oil, lemon juice, cream sherry, chopped fresh thyme leaves, in. long) fresh rosemary, rinsed, salt, pepper

boneless leg of lamb, herb cheese spread (pre-packaged , or 1 that you make from cream cheese and butter), cabernet sauvignon wine, thyme, garlic, minced (to taste)

onions, peeled (roots trimmed but still attached) and quartered, stalk celery, quartered, garlic cloves, lightly crushed and peeled, extra-virgin olive oil, boneless leg of lamb, trimmed, rolled , and tied, herbes de provence, kosher salt, freshly ground black pepper, carrots, peeled and cut into 3-inch-long pieces, celery root, peeled and cut into 1 1/2-inch chunks, dry white wine, low-sodium beef broth or chicken broth

olive oil, lamb cutlets, garlic cloves, finely chopped, chopped fresh tomatoes, dried herbes de provence, brown sugar, red wine vinegar, lamb stock, cannellini beans, drained, fresh white breadcrumbs, salt & freshly ground black pepper

olive oil, red wine vinegar, white wine, lemon juice, garlic, peeled and minced, minced onion, dried tarragon, chopped fresh parsley, black pepper, lamb chops

lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes, essence , recipe follows, olive oil, chopped yellow onions, diced peeled sweet potatoes, chopped carrots, minced garlic, peeled, seeded, and shopped italian plum tomatoes (1 or 2 tomatoes), herbes de provence , recipe follows, salt, freshly ground black pepper, dry red wine, lamb stock , or beef stock, or canned, low-sodium beef broth, french or italian bread, accompaniment, dried thyme, dried majoram, dried savory, dried oregano, dried rosemary, dried lavender blossoms, paprika, salt, garlic powder, ground black pepper, onion powder, cayenne, dried oregano, dried thyme

boneless leg of lamb, extra virgin olive oil, dijon mustard, salt & fresh ground pepper, fresh thyme leave (chopped ), fresh rosemary leaf (chopped ), fresh sage leaf (chopped ), fresh flat-leaf parsley (chopped ), garlic cloves (each sliced in half ), dry white wine (you may use red wine), lamb stock or 1 cup veal stock or 1 cup chicken stock, unsalted butter

vegetable oil, lamb riblets , neck stew meat works too, onion, coarsely chopped, carrot, chopped, garlic cloves, chopped, herbes de provence, pinot noir wine , can use other dry red wine, low sodium chicken broth, butter, room temperature, all-purpose flour, fresh italian parsley, finely chopped, fresh thyme, finely chopped, fresh rosemary, finely chopped, fresh sage, finely chopped, ground black pepper, olive oil, divided, racks of lamb , 8 ribs each, well trimmed, preferably frenched

dijon-style mustard, garlic clove, minced and mashed to a paste with 1/4tsp salt, chopped fresh rosemary leaves or 1 teaspooncrumbled dried plus fresh rosemary sprigs for garnish, chopped fresh thyme leaves or 1 teaspooncrumbled dried plus fresh thyme sprigs for garnish, soy sauce, dry white wine, olive oil, an 8-lb leg of lamb , the pelvic bone removed and the lamb tied, white onions , blanched in boiling water for 2 minutes, drained, and peeled, carrots , cut into 1/2-inch pieces, red or white potatoes , cooked in boiling salted water for 10 minutes, drained, and halved, dry red wine, beef broth, unsalted butter, softened, all-purpose flour

dijon-style mustard, garlic, minced and mashed to a paste with, salt, chopped fresh rosemary leaves or 1 tsp crumbled dried rosemary, plus, fresh rosemary, for garnish, chopped fresh thyme leaves or 1 tsp crumbled dried thyme, plus, fresh thyme sprig (to garnish ), soy sauce, dry white wine, olive oil, leg of lamb , the pelvic bone removed and the lamb tied, white pearl onions , blanched in boiling water for 2 minutes,drained,and peeled, carrots , cut into 1/2 inch pieces, red potatoes or 2 1/2 lbs small white potatoes, cooked in boiling salted water for 10 minutes,drained,and halved, dry red wine, beef broth, unsalted butter, softened, all-purpose flour

white wine, lemon juice, olive oil, ground pepper, sugar, garlic clove, crushed, onion, peeled and finely chopped, bay leaf, crumbled, chopped fresh herbs (rosemary, oregano, parsley), cubed lamb , backstrap, plain yogurt, mint, chopped, ground cumin

breadcrumbs, coarsely chopped parsley, chopped fresh rosemary, chopped fresh thyme, garlic, minced, racks of lamb, fat trimmed, vegetable oil or 2 tbsp olive oil, dijon mustard, dry red wine, port wine, butter , cut into pieces

vegetable oil, lamb neck stew meat or lamb riblets, onions, coarsely chopped, carrot, chopped, garlic cloves, chopped, herbes de provence, pinot noir or other dry red wine, low-salt chicken broth, butter, room temperature, all-purpose flour, chopped fresh italian parsley, chopped fresh thyme, chopped fresh rosemary, chopped fresh sage, ground black pepper, olive oil, divided, well-trimmed 8-rib racks of lamb , preferably frenched

crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups packed), coarsely chopped fresh parsley, chopped fresh rosemary, chopped fresh thyme, racks of lamb, fat trimmed, vegetable oil, dijon mustard, dry red wine, tawny port, butter , cut into pieces, mashed yams and apples, fried onion rings

crustless brioche bread (about 2 cups packed) or 2 oz egg bread, cut into 1-inch pieces (about 2 cups packed), coarsely chopped fresh parsley, chopped fresh rosemary, chopped fresh thyme, racks of lamb, fat trimmed, vegetable oil, dijon mustard, dry red wine, tawny port, butter , cut into pieces