153795 wrapped leg olive magazine Recipes

firm ripe anjou pears, peeled, cored, and quartered, rio or other sweet onion, cut into 1/4-inch-thick slices, grated lemon rind, fresh lemon juice, honey, olive oil, salt, ground cumin, ground coriander, black pepper, pine nuts, toasted, grated lemon rind, fresh lemon juice, olive oil, ground cumin, ground coriander, salt, paprika, freshly ground black pepper, ground red pepper, garlic cloves, onion, cut into 8 wedges, boneless leg of lamb, trimmed

olive oil, garlic, minced, salt, pepper, ground cumin, dried oregano, leg of lamb , boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 lb trimmed weight, fell and most fat removed, lemon, juiced, minced fresh parsley , cilantro or mint (optional)

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

olive oil, leg of lamb, garlic cloves, pressed, dried oregano, crumbled, russet potatoes, garlic cloves, unpeeled

boneless leg of lamb, fresh lemon juice, fresh lemon juice , reserved, olive oil, dried oregano, garlic cloves, crushed, salt, black pepper

leg of lamb , boned and butterflied by the butcher, olive oil, red wine, balsamic vinegar, minced fresh rosemary, minced fresh thyme, honey mustard, soy sauce, worcestershire sauce, anchovy paste, garlic cloves, crushed, kosher salt, fresh ground pepper

leg of lamb, ground cumin, ground coriander, salt, olive oil, water

olive oil, leg of lamb, plain flour, salt and pepper, peeled small onion or 2 large sliced onions, garlic cloves, thinly sliced, dry white wine, chicken stock, dried rosemary or 3 -5 sprigs fresh rosemary, red currant jelly

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

olive oil, onion, minced, button mushrooms, quartered, skinless, boneless chicken breast, chopped, salt and freshly ground black pepper, port, chicken stock, chopped parsley leaves, chicken legs with thighs, chicken broth or stock, fresh thyme sprigs, extra-virgin olive oil, watercress, unsalted butter, salt and pepper, lemon, juiced

garlic, paprika, coriander seeds, crushed, cumin seeds, crushed, kosher salt and freshly ground pepper, pitted mixed green and black olives, fresh parsley, fresh cilantro, juice of 1 lemon, unsalted butter, softened, boneless leg of lamb , butterflied and trimmed of surface fat (have the butcher do this for you)

leg of lamb , boned*, reserving bones, kosher salt, rosemary, finely chopped (about 1/4 cup), garlic, thinly sliced, extra-virgin olive oil, lemon, cut in 1/2, baby artichokes, fennel , cut into 1/4-inch slices, red bliss potatoes, about 20, cut into quarters, whole garlic cloves, crushed red pepper, extra-virgin olive oil, kosher salt, dry white wine, bundle thyme , about 10 sprigs tied together with string, bay leaves

leg or shoulder of pork, fennel seeds, coriander seeds, dried chile pepper flakes, maldon sea salt and freshly ground black pepper, extra virgin olive oil, plus extra for drizzling, garlic, skin left on the cloves, handful fresh sage, handful fresh rosemary

olive oil, fresh lime juice, whole chicken legs (about 1 lb total ), tomatoes , cut into 1/2-inch slices, jalapeno chilies, seeded, if desired, and cut into 1/4-inch slices (wear rubber gloves ), onion , cut into 1/4-inch slices, garlic clove, sliced thin, low-salt chicken broth

olive oil, dry red wine, minced fresh mint, garlic cloves, minced, bay leaves, crumbled, leg of lamb , boned, butterflied, fresh mint sprigs

swiss chard leaves (from 2 bunches), thick ribs removed, butter, olive oil, assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped, chopped onion, garlic clove, minced, fresh breadcrumbs made from day-old french bread, whipping cream, chopped fresh rosemary, chopped fresh thyme, salt, ground black pepper, boneless leg of lamb , butterflied to 2-inch thickness, excess fat and sinew trimmed, ground veal or lamb, egg, garlic cloves, sliced

olive oil, chopped fresh mint, chopped fresh parsley, minced fresh rosemary, garlic cloves, minced, boneless leg of lamb , butterflied, trimmed of most fat and sinew, coarse kosher salt, fresh mint sprigs, lima bean puree

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