55719 roast leg cranberry fig Recipes

canola oil, red onion, diced, ginger, grated, garlic, chopped, orange juice, brown sugar, cranberries, figs , cut into 1/2 inch pieces, orange zest, grated

cranberries, ruby port, fresh orange juice, sugar, dried black mission figs , quartered lengthwise, grated orange peel

leg of lamb , trimmed of excess fat, olive oil, minced fresh rosemary, grated lemon peel, garlic clove, minced, water, fresh rosemary sprigs

leg of lamb, garlic , cut into thin slivers, fresh rosemary, oil, salt, fresh ground pepper

leg of lamb, malt vinegar, garlic clove, thinly sliced, fresh rosemary, anchovy fillets, cut into slivers, olive oil, red wine, red currant jelly

leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg), garlic cloves, slivered, lemons, onions, carrots, beer, salt, pepper, olive oil

leg of lamb, bone-in (about 4 lbs.), salt and pepper, fresh rosemary, divided, garlic cloves, unpeeled, red potato, halved, baby carrots, baby leeks , root ends trimmed (use white and some of the green parts), zucchini (baby ), all-purpose flour, red wine, brown stock (can sub chicken broth with a little kitchen bouquet or browning sauce added)

dried cranberries, chopped, currants, figs, chopped, boiling water, leg of lamb , butterflied (the weight is before removing the bone, save the bone), garlic, minced, fresh thyme, chopped (or 3/4 tsp dried thyme), sage, fresh chopped (or 1/3 tsp dried sage), orange , juice and zest of, carrots, stalk celery, diced, onion, diced, dry red wine (substitute beer or grape juice), salt & pepper

cranberries, fresh fig, pippin apples (or any other firm tart green apples), lemons, water, sugar, kirsch

leg of lamb, coarsely ground black peppercorns, coarsely ground white peppercorns, coarsely ground green peppercorns, coarsely ground szechuan peppercorns, fleur de sel or gros sel, extra virgin olive oil to cook, plus extra to rub lamb, new potatoes, washed, unpeeled and quartered, yellow onions, large dice, carrots, peeled and sliced, smashed garlic cloves, minced thyme, salt and black pepper, to taste, sugar, fresh lime juice, water, unflavored gelatin, minced serrano chiles, mint chiffonade, limes , zested, salt

leg of lamb, purchased pesto sauce, shallots, peeled, heads radicchio, each cut into 3 wedges (do not core), basil sprigs

leg of lamb, large bone removed , shank bone left intact, garlic cloves, pressed, mustard seeds, dry mustard, dijon mustard, salt, ground pepper, cabernet sauvignon or other dry red wine, unsalted beef stock or canned unsalted broth, low-salt chicken broth, shallots, finely chopped, dry mustard, fresh parsley sprigs

leg of lamb , aitchbone removed by butcher and leg left untied, garlic cloves, 2 thinly sliced and 1 minced, chopped fresh thyme, chopped fresh rosemary, yellow-fleshed potatoes, extra-virgin olive oil, salt, black pepper, honey, mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

leg of lamb, garlic, crushed, fresh basil, minced, fresh mint, minced, salt and pepper, dried rosemary, yellow onion, sliced

leg of lamb, garlic cloves, peeled, salt, ground black pepper, potatoes, peeled and sliced, onion, peeled and sliced, flour, beef broth, butter, fresh parsley

fresh gingerroot, peeled, leg of lamb (welsh if possible), fresh rosemary, butter, melted, dry cider, salt & freshly ground black pepper

leg of lamb, garlic clove, sliced and cut into narrow slivers (1 large clove, more if cloves are small), lemon , juice of, salt, black pepper, coarse ground, olive oil, herbes de provence, dried (see note at end of directions), potatoes, sliced about 1 inch thick, salt, black pepper, olive oil, beef stock