羊肉

这是一种耻辱，羔羊通常是复活节和逾越节晚餐的特殊场合。这种多功能蛋白可以在任何款式中烹饪，并轻松享受一晚。你喜欢猪排吗？尝试羊排从肋骨，肩部或腰部切割切割，这些肩膀可以像猪排或牛排一样烤或煎煮。尝试在地面羊肉中划出碎牛肉，或用它来制作类似Moussaka和Lamb Meatballs的地中海收藏夹。寻找一餐？尝试炖羊肉。它在慢炖锅中保持良好，可享用美味，锻炼炖菜和烧烤。无论您是假期盛宴的明星，还是想要改变您的周末常规，您都覆盖了羊羔的F＆W指南，用食谱，带有快速羊排，羊肉，烤羊肉等等。

Most Recent

Leg of Lamb with Fingerling Potatoes and Leeks

Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about 8 hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast. Potatoes and leeks are added about 45 minutes before the roast is finished cooking, absorbing the flavors of the herbs and lamb juices as they roast. Serve with salad and red wine.

Spicy Lamb Chops

这种快速且令人印象深刻的羊排配方非常适合为简单的周末晚餐或优雅的派对服务。从切碎的草本植物，智利和柠檬酱的剧烈热和明亮的口味平衡羔羊中的脂肪和赌注。如果你愿意，你可以法国羊排（在周围切割来揭示骨头），或者让你的屠夫为你做。配上烤制的鱼片土豆和一个简单的沙拉。

Parsi Kheema Pav (Curried Minced Lamb on Buns)

There are two ways to serve this incredibly flavorful ground lamb seasoned with spices, ginger, and chiles. More traditionally, it is served with soft pav buns on the side. Or go a little more modern with a dish that chef Meherwan Irani calls "Sloppy Jai"—perhaps the tastiest version of a Sloppy Joe you may ever eat. The lamb is served stuffed in the pav with green chutney, cilantro, sliced onions, green chiles, and Maggi ketchup.

Lahem Meshwy (Lamb Shish Kebabs)

Simply spiced with paprika, salt, and pepper, these grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki's family cookouts for years. Be sure to cut the lamb into equal-size cubes to ensure even cooking, but feel free to mix and match the vegetables on each skewer. Pair these succulent kebabs with Jeanette's creamyMuhammara (Roasted Red Pepper and Walnut Dip)and refreshingBiwaz (Parsley and Onion Salad)on thin Lebanese pita for the perfect handheld meal.

羊肉Shoulder Chops with Herb and Sunflower Seed Salad

羊肩肩部厨师很快煮;他们是一个非常宽容的剪裁，这对于户外烧烤非常完美。在这里，Justin Chapple与欧芹，香菜，莳萝，薄荷，韭菜和嘎吱嘎吱的向日葵种子的简单沙拉配对 - 嫩草是羊羔的新鲜箔。拿起一堆韭菜和两串欧芹，香菜，莳萝和草药沙拉的薄荷。

I Wasn't a Fan of Lamb Chops Until I Made These Lamb Chops

用刺血刀，凤尾鱼和大蒜擦拭，并配对萨尔萨佛得角，反向灼热的双切羊排为低升降的周末餐，仍然感觉很盛名。

More Lamb

Double-Cut Lamb Chops with Garlic-Caper Rub

Punchy anchovies and garlic mellow during their short cook time, adding umami to double-cut lamb chops. Reverse-searing using the broiler results in perfectly cooked lamb with a crispy exterior; use a probe thermometer to monitor the internal temperature for best results. Serve the carved chops over cooked orzo to balance out the meal. Christopher Bates of Element Winery in New York recommends a cool-climate Syrah from the Finger Lakes or Northern Rhône to pair with the lamb chops. "I love amplifying it with savory, briny flavors like capers,” says Bates.

Dhansak

在这方面family recipe for a classic Parsi dish，羊肩肩部慢慢地嫩化为丰富的炖菜，用鸽子豌豆DAL加厚，深深调味，浓郁的绿色酸辣酱，唐番茄·凯马和Dhansak Masala。在鱼炸玉米饼或烤猪排上使用剩余的kACHUMBER。

Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa

羊肉Martabak

Roasted Lamb Chops with Brown Sugar-Rum Glaze

Grilled Rack of Lamb with Demi-Glace Butter

Crispy Grilled Lamb Pitas with Radish-Watercress Salad

随着天气变暖,我发现自己duting off the grill and doing more outdoor cooking. And I’m reminded of the magic that happens when smoke and char make their indelible mark on my food. I simply love unsubtle flavors—which are at the core of this hearty spring recipe that combines the meaty-oily richness of lamb, the pungent kick of garlic, the kiss of fire from the grill, and the peppery bite of radishes and watercress.First things first, the lamb-stuffed pitas—based on the Middle Eastern dish arayes—were a runaway hit with my family. And that’s because of the lamb. It’s seasoned with a good amount of za’atar (my brother-in-law brought me a 2-pound bag of it from Jordan!), parsley, onion, and garlic, so it ends up with a flavor akin to both gyro meat and kofta. Soft pitas are each split into two rounds, spread with the spiced ground lamb mixture, reassembled, and grilled. As they spend time over the coals, the meat juices soak into the bread and then crisp up in the most irresistible way. If you’re not a big fan of lamb, you can use ground beef instead—but choose grass-fed beef so that it has a richer, gamier flavor that will stand up to the seasonings.I serve these pitas with a sauce of tahini, lemon juice, and raw garlic. Even though the sandwiches have plenty of flavor on their own, they get even better when adorned with a creamy sauce. One quick tip: Don’t worry if the tahini seizes up when you first start to stir in the liquid. This happens because tahini, made from ground sesame seeds, is carbohydrate-rich. Adding liquid to it is almost akin to adding liquid to flour in that the carbohydrate holds onto the liquid. But when you add a little more liquid, it all thins and smooths out. If you need a little more liquid to get your sauce to the right consistency, just keep adding water a teaspoon at a time.The robust, fatty lamb needs a fresh, zippy counterpoint, so I serve the pitas with a salad featuring my all-time-favorite spring ingredient: radishes. I used three types: watermelon radishes for their gorgeous magenta hue, green daikon for softer color but more pungent bite, and cherry radishes for their crisp, juicy texture. This trio gets tangled in a pile of also-peppery watercress and dressed with the simplest combo of lemon juice, olive oil, salt, and pepper. That way, the flavors of the main salad ingredients are the star—just given a little bit of bright embellishment.