Category: Lamb + Veal
Lamb + Veal Recipes
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I asked my parents if ever a balloon popped in my face when I was a kid. I like balloons just fine, but the possibility that one would pop makes me wince. I had the same reaction when I started to use the tagine cooker I bought in Tunisia. (Don’t get me started with a…
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Ah, fall. There were those weird couple of days when the weather turned muggy and humid, but it now feels like Mother Nature is catching up. The leaves are starting to turn and I’m beginning to feel too lazy to get up from my warm and cozy bed. All I want is to drink a…
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I was at the market already so it was pretty hard to resist the lamb chops from 3-Corner Field Farm. It’s lambing season soon and they won’t be back in the market until June. I picked up four chops that cost $30 with a big knob of sheep’s milk cheese covered in herbs de Provence.…
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I had leftover lamb ribs in the freezer that I wanted to use before my run in the park. When I returned out of breath, the last thing I wanted to do after my shower was to go to the grocery store. I searched the Food Network and found this Ming Tsai recipe using lamb…
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Adapted from Chef Suvir Saran Ingredients: lamb chops, with deep slashes 3/4 cup Greek yogurt 1/4 cup heavy cream lime juice ginger, peeled and minced garlic cloves malt vinegar garam masala cumin paprika cayenne pepper nutmeg vegetable oil butter 1. Make marinade. Combine all the ingredients except the oil and the butter and whisk in…
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Adapted from delicious. Magazine Ingredients: 2 pounds ground lamb 2 large onions, 1 finely chopped, the other grated 2 tbsps flat parsley, finely chopped 2 tbsp coriander, grounded 1 can chopped tomatoes 4 eggs 1 garlic clove 2 tbsps cilantro, finely chopped 1 tbsp cumin, grounded a pinch of saffron juice of 1 lemon olive…
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I returned to Chinatown and easily picked up tongue or lengua [leng-gwah]. I picked the veal’s tongue because, well, the pig’s tongue looked like a part of the male anatomy. There is another Spanish-influenced dish, lengua estofada, but I wanted a dish that was more appropriate for spring, so I decided to make something lighter.…
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Adapted from Chefs A’Field Ingredients: For the chops: 8 lamb rib chops 2 tbsps fresh rosemary, chopped 2 tbsps fresh thyme, chopped 1 clove garlic, minced 1/4 cup extra virgin olive oil For the corn pudding: vegetable oil, for greasing pan 2 1/2 cups corn kernels (from 2 or 3 ears) 2 cups heavy cream…
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I know I have a lot of favorites, but this is really one of them. I loved the fact that a dish with game can still be fresh and light just by adding mint leaves and julienned summer vegetables. Ingredients: lamb fillets 1 medium red onion, sliced thinly half a red bell pepper, julienned half…
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You can add drained Kalamata olives to this dish. Ingredients: lamb fillets 1 1/2 tbsps pepper 2 vine-riped tomatoes, chopped 1 small cucumber, chopped Greek feta cheese 3/4 tsp dried oregano 1 tbsp lemon juice salt, olive oil 1. Roll the fillets in the black pepper. Cover and refrigerate until ready to cook. 2. Combine…
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This is my basic recipe for making meatballs at home using either ground pork, beef or lamb. Depending on the dish I am using the meatballs for, I add breadcrumbs and an egg to make sure they remain intact when added. For more tagine and stew dishes, I skip both, substitute the nutmeg for cumin…
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Gigot is French for a leg of lamb. This recipe was adapted from Julia Child’s Mastering the Art of French Cooking. I’ve used more expensive lamb chops with this recipe as well. You just have to call it côte d’agneau to refer to the ribs. For more flavor, allow a couple of hours for the…