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#roast lamb
daily-deliciousness · 22 days
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Rosemary garlic roasted lamb
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delicious-in-kitchen · 11 months
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Slow Roast Lamb Shoulder by Feed Your Sole
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askwhatsforlunch · 3 months
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Cilantro Lamb and Broad Bean Soup
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On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!
Ingredients (serves 2):
2 heaped teaspoons Capon Fat 
1 teaspoon Graines à Roussir
300 grams/10.5 ounces leftover Roast Lamb 
a small bunch fresh Cilantro 
1 garlic clove, minced
1/2 teaspoon freshly cracked black pepper
2 tablespoons sweet soy sauce
1 1/4 litre/5 cups water
1 cup frozen broad beans
1 tablespoon demerara sugar
Melt Capon Fat in a large pot over medium-high heat.
In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.
Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.
Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.
Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.
Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.
Once cooled, peel broad beans.
Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.
Add broad beans, and gradually stir in remaining water. Bring to the boil.
Finely chop remaining Garden Cilantro.
Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,
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megahorous · 1 year
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Lammy getting roasted !
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ladyotakukiut · 3 months
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Me & my sister spending on our hard earned salary on barbecue this month 🤌🏻
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millycooks · 3 months
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Made my parents and me roast lamb for dinner with roast pumpkin and potatoes, steamed brussel sprouts, cauliflower and broccoli cheese, and gravy
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Mum and dad also have peas, I don't like peas
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ladytp · 2 years
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Lebanese-style pizza/pide with slow-roast lamb, caramelised onion, hummus, feta and rocket - wonderful way to use leftover lamb from Easter!
And then... tandoori chicken and tandoori cauliflower, baked in oven. The cauliflower was a revelation, yum!
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Link
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duranduratulsa · 2 years
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Dish of the day: Roast Lamb #food #foodporn #lamb #RoastLamb #newzealand #newzealandfood
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smackdownhotel · 22 days
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Tonight’s special
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Sunday lamb 🐑 roast
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thepiguy1 · 1 month
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eating roast lamb rn
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delicious-in-kitchen · 11 months
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Roast Lamb with Mint Sauce by The Kittchen
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askwhatsforlunch · 12 days
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Lemon and Apricot Lamb Tagine
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This fragrant and spicy Lemon and Apricot Lamb Tagine elevates your leftover Easter roast into a more-ish and comforting North African stew, warming you up from these April showers! Happy Thursday!
Ingredients (serves 3 to 4):
2 tablespoons olive oil
1 1/2 teaspoon Ras-el-Hanout
1/2 teaspoon dried thyme
1/4 teaspoon cumin seeds
1/4 teaspoon ground chilli
6 plump cardamom seeds
1/2 large onion
1 garlic clove, minced
1 large lemon
1/2 cup dried apricots
1/3 cup almonds
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
Leftover Herb Lamb Roast  with plenty of meat on the bone, along with 1 cup of its Roasting Juices, congealed
3 cups water
2 heaped tablespoons good pure honey
1 teaspoon demerara sugar
In a large Dutch oven, heat olive oil over medium-high heat. Add Ras-el-Hanout, dried thyme, cumin seeds and ground chilli, and fry, 1 minute.
Crush cardamom pods, and add them to the Dutch oven. Fry, 1 minute more.
Peel and finely chop onion, and stir into the Dutch oven, coating in spices. Fry, a couple of minutes.
Add minced garlic and cook, 1 minute.
Cut lemon into quarters, and cut each quarter in half. Add lemon pieces to the Dutch oven, along with dried apricots and almonds. Cook, 3 minutes. Season with coarse sea salt and black pepper.
Add leftover Herb Lamb Roast to the Dutch oven, and brown briefly, on all sides. Then, stir in its Roasting Juices, until melted. Add water, and bring to the boil.
Once boiling, cover with the lid, and simmer, one hour, until the Lamb meat fall off the bone. Stir in honey and demerara sugar until melted.
Serve Lemon and Apricot Lamb Tagine hot, onto Lemon Semolina.
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iamthestyleartisan · 1 month
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Sunday roast lamb leg
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52woc · 5 months
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Greek Roast Lamb and Potatoes Succulent Greek roast lamb and potatoes cooked together in a roasting pan and flavored with olive oil, orange juice, mustard, garlic, and oregano. 3 tablespoons brown mustard or more to taste, 3 tablespoons olive oil, 4 teaspoons dried oregano, 1 half leg of lamb bone-in, 10 Yukon Gold potatoes peeled and cut into 2-inch chunks, 1 large orange juiced, salt and pepper to taste, 5 cloves garlic
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bugborglesbian · 7 months
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Greek Easter Roast Lamb and Orzo This slow roasted lamb recipe could become your favorite part of Easter, especially if you love orzo pasty and tangy feta cheese.
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