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1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade.
Recipe developer Justin Chapple recommends using pre-roasted nuts as a shortcut to cut down on time. Add them to a skillet along with olive oil, rosemary and spices for a sweet and spicy snack in ...
Grilled Leg of Lamb with Spicy Mint Dressing by Gail Simmons. Fire up the grill to make this show-stopping leg of lamb. The prep is simple: marinate the meat in a mixture of mint, lemon zest and ...
Vodka Grape Sparkler; Grilled Shrimp with Tomato and Feta; Grilled Sardines with Garlic Walnut Sauce; Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw 25
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"Absinthe Flamed Australian Lamb Chops" – Twin double-boned lamb chops marinated in olive oil, pink peppercorns, kosher salt, lemon zest, rosemary, black pepper and garlic, seared in a pan, then in oven, served on top of saffron risotto, (Arborio rice sautéed in shallots, garlic, saffron, white wine, saffron stock, whole butter, chives, salt ...
Main Dishes: Dijon Rack of Lamb with Rosemary, Farro, and Autumn Vegetables (Adams); Roast Chicken with Tarragon Velouté and Cauliflower Purée (Waxman); "Seafood Mixed Grill": Opah, Coho Salmon, and Swordfish on Sweet and Sour Eggplant (Moonen) Wedding Cake: Egyptian Semolina Cake with Berries and Cream (Feniger)