Rack Of Lamb Provencale With Garlic Confit Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RACK OF LAMB WITH GARLIC AND HERBS



Rack of Lamb With Garlic and Herbs image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Provided by Shelley Wiseman

Categories     Lamb     Herb     Roast     Summer     Gourmet     Easter     Spring     Meat     Entertaining

Yield 8 servings

Number Of Ingredients 15

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

PROVENçAL RACK OF LAMB



Provençal Rack of Lamb image

Provided by Shelley Wiseman

Categories     Lamb     Potato     Tomato     Quick & Easy     Dinner     Rack of Lamb     Spice     Fall     Pan-Fry     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 9

2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
  • Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
  • Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
  • Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
  • Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
  • Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

RACK OF LAMB



Rack of lamb image

Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up or down for two, six or eight, just tweak the timings instinctively.

Provided by Jamie Oliver

Categories     Lamb Recipes     Christmas     Bread

Time 50m

Yield 4

Number Of Ingredients 15

2 x French-trimmed 7-bone racks of lamb, (caps, fat and sinews removed)
olive oil
unsalted butter
3 cloves of garlic
100 g shelled pistachios
1 bunch of fresh flat-leaf parsley, (30g)
75 g bread
1 whole nutmeg, for grating
Dijon mustard
GREEN BEANS
350 g fine green beans
1 tablespoon white wine vinegar
extra virgin olive oil
½ a lemon
3 sprigs of fresh tarragon

Steps:

  • Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
  • Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
  • Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
  • Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
  • Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
  • Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
  • Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
  • Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
  • Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.

Nutrition Facts : Calories 693 calories, Fat 57.2 g fat, SaturatedFat 19.6 g saturated fat, Protein 29.5 g protein, Carbohydrate 16 g carbohydrate, Sugar 4.3 g sugar, Sodium 2 g salt, Fiber 5.5 g fibre

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
  • Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

RACK OF LAMB PROVENCALE WITH GARLIC CONFIT



Rack of Lamb Provencale With Garlic Confit image

Yet another Lamb Recipe from my Toolbelt. LCBO, featured the Flavours of France and share with you. Succulent rack of lamb, heady with the fragrance of garlic and herbs. The garlic loses all its strong aromas and becomes a mellow vegetable when it is cooked. Its flavour beautifully complements the lamb. As an ideal match for the rich savour of lamb, herbs and garlic, Wine Tidings magazine chooses these robust full bodied reds from Southern France. - Fortant de France Cabernet Sauvignon. - Rigal Cahors. - Chateau de Gourgazaud. - Rasteau Cote du Rhone Villages (my third choice). - Calvet Reserve Bordeaux. - Guigal Cotes du Rhone (my second choice). - Jaboulet Crozes Hermitage. - Chateau Montlabert. - Mommessin Chateauneuf-du-Pape (my first choice).

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 head garlic
2 tablespoons butter
2 lamb racks, 8 chops each
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 tablespoons fresh parsley, chopped
1/2 cup fresh breadcrumb
2 tablespoons extra virgin olive oil
salt and pepper
1/2 cup red wine
1 tablespoon sherry wine or 1 tablespoon apple cider
1/4 teaspoon sugar
1 cup chicken stock
1/2 cup unsalted butter
1 tablespoon fresh parsley, chopped

Steps:

  • To Make Garlic Confit:.
  • Separate garlic into cloves. Slice root end off each clove but do not peel.
  • Place in saucepan, cover with water and bring to boil.
  • Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
  • Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
  • To Pepare the Lamb Racks:.
  • Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
  • In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
  • Preheat oven to 400 deg. F.
  • Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
  • To Make Sauce:.
  • In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
  • To Serve:.
  • Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
  • Serve with roasted potatoes and vegetables.
  • Open your bottle(s) of wine, pour liberally, and enjoy!

PROVENçAL RACK OF LAMB WITH CRUSHED PEAS



Provençal Rack of Lamb with Crushed Peas image

A French inspired Provençal rack of lamb recipe from Raymond Blanc. The rich lamb recipe is cooked in herby breadcrumbs and served with crushed minted peas.

Provided by Raymond Blanc

Categories     Dinner, Main Course

Time 1h

Number Of Ingredients 1

Steps:

  • Preparing the peas: Crush the peas in a food processor, using the pulse button. Do not purée them; you need to retain a lot of texture. Transfer the peas to a medium saucepan and stir in the olive oil, chopped herbs, 6 pinches of salt and a pinch of white pepper. Set aside (you will be cooking the peas and adding the lemon juice just before serving). Preparing the breadcrumbs: Crumble the stale bread into the clean food processor and use the pulse button again to process it to crumbs, ensuring that they have a coarse texture and are not powdery (if they are too fine, you will lose the texture). Transfer to a bowl and add the parsley, thyme and rosemary. Stir in the olive oil and season with 2 pinches of salt and a pinch of black pepper. Cooking the lamb: Pre-heat the oven to 190C / 375F / gas mark 5. Season the racks of lamb with two pinches of salt and two pinches of black pepper. On a medium heat, in a large ovenproof frying pan, heat the olive oil and butter. Add the lamb and colour the meat of the fillet for 3-4 minutes. Turn it onto its back (fat side) and colour for 3-4 minutes, until golden brown. Transfer the lamb to the oven and roast for 10 minutes. Finishing the lamb: Remove the lamb from the oven and brush the mustard all over it, avoiding the bones. Press the racks in the Provencal breadcrumbs, so that every part is coated (this can be done 1-2 hours in advance). Return the lamb to the oven and cook for 8 minutes for medium rare. Turn off the oven, leave the door ajar and allow the lamb to rest for 5 minutes so the meat relaxes and becomes tender. Finishing the peas: While the lamb is resting, cook the crushed peas on a medium heat, with a lid on, for 4 minutes. Stir in the lemon juice, then taste and correct the seasoning if necessary. Carve the racks of lamb and serve with the hot crushed peas.

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

More about "rack of lamb provencale with garlic confit recipes"

HERBED RACK OF LAMB WITH PORT-FIG SAUCE | RICARDO
2008-12-02 2 tablespoons (30 ml) Provencal herbs; 1/3 cup (75 ml) butter, softened; 2 racks of lamb with about 8 chops each, prepared ; 6 soft dried figs; 1 cup (250 ml) port wine; 3 …
From ricardocuisine.com
4/5 (16)
Category Main Dishes
Servings 6
Total Time 50 mins
  • In a saucepan, poach the figs in the port wine for 10 minutes on medium heat. Remove from the heat, transfer to a bowl and let stand 10 minutes.


PROVENCAL CRUSTED RACK OF LAMB – A DASH OF GINGER
2019-04-28 Coat the top (fat side) of the rack with the paste. Allow to sit for about 30 minutes. Preheat the oven to 425F, with a cast iron skillet or pan in it. Place the rack in the skillet. …
From dashofgingerblog.com
Cuisine French
Category Main Course
Servings 4
Total Time 35 mins
  • About 30 minutes before you start roasting, combine all of the spices (except the salt) in a bowl, bag, or mortar and crush evenly.


RACK OF LAMB WITH GARLIC AND ROSEMARY - DINNER AT THE ZOO
2020-09-23 Instructions. Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray. Place the olive oil, garlic, rosemary, thyme, parsley and salt and …
From dinneratthezoo.com
5/5 (11)
Calories 482 per serving
Category Main
  • Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
  • Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
  • Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
  • Bake for 20-25 minutes or until a thermometer inserted into the thickest part of the meat registers 120 degrees F (for medium rare meat).


MEDITERRANEAN GARLIC HERB CRUSTED RACK OF LAMB | THE ...
2020-12-04 Roast Rack of Lamb Recipe with Garlic and Herb Crust. Published: Dec 4, 2020 · Modified: Dec 9, 2021 by Suzy · 58 Comments. To Recipe To Video Print. Tender, oven …
From themediterraneandish.com
4.8/5 (100)
Calories 299 per serving
Category Entree
  • In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
  • Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).


RACK OF LAMB WITH GARLIC AND ROSEMARY RECIPE | RECIPES.NET
2020-12-18 Looking for an easy and delicious rack of lamb recipe? Say no more. Here's a tasty lamb with garlic and rosemary that's made with just a few ingredients.
From recipes.net
Estimated Reading Time 50 secs
  • Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
  • Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.


PROVENCALE-STYLE RACK OF LAMB WITH RATATOUILLE - RECIPES ...
2018-06-15 Racks of lamb. Mix the oil and herbs, set aside. Season the racks of lamb. To grill: Charcoal/gas/electric grill: Grill the racks of lamb over/on a medium heat (approx. 200 °C for …
From fooby.ch
Servings 4
Total Time 1 hr 5 mins
Category Lamb
Calories 394 per serving
  • Heat the oil in a pan. Sauté the onion and garlic. Add the aubergine and sauté for approx. 5 mins. Add the pepper, courgette and tomato and sauté briefly, season. Add the herbs, cover and simmer over a low heat for approx. 30 mins. until just soft. Remove the herbs.
  • Mix the oil and herbs, set aside. Season the racks of lamb. To grill: Charcoal/gas/electric grill: Grill the racks of lamb over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side, cover and leave to rest for approx. 5 mins. Slice the meat, plate up, drizzle with herbed oil. Serve with ratatouille.


LAMB PROVENCAL | FRENCH RECIPES | GOODTOKNOW
2018-10-02 Slice 1 garlic clove and insert slices into the skin of the lamb. Put the lamb in a roasting tin, or large casserole, with the onion wedges and thinnish slices of fennel (along with the trimmings to add flavour). Season well. Spoon the oil over the meat and vegetables. Roast for 1¼ hrs. Stir the vegetables around the meat a couple of times during cooking.
From goodto.com
3.3/5 (40)
Total Time 2 hrs 40 mins
Category Dinner,Lunch,Main Course
Calories 254 per serving


CROWNED RACK OF LAMB WITH QUINCE AND ROSEMARY | …
2008-11-25 Preparation. In a bowl, combine the jelly, garlic and wine. Season with salt and pepper. Brush the crown with the jelly mixture, taking care not to get any on the bones. Place the crown in a square, 20-cm (8-inch) Pyrex roasting pan. Insert the rosemary branches in the centre of the roast at regular intervals. Fold the branches over the top and ...
From ricardocuisine.com
5/5 (5)
Category Main Dishes
Servings 4
Total Time 55 mins


GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - KENNY ROCHFORD ...
2013-12-07 Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board ...
From foodandwine.com
5/5 (140)
Category Rack of Lamb


RACKOFLAMBPROVENCALEWITHGARLICCONFIT RECIPES
RACK OF LAMB PROVENCALE WITH GARLIC CONFIT RECIPES. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate. Brush the top and sides of the lamb with mustard. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for …
From tfrecipes.com


LAMB ARCHIVES - SOUSVIDE SUPREME BLOG
Rack of Lamb with Pomegranate-Coffee Sauce. Lamb / Sous Vide Recipes. 2. Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup …. November 4, 2014.
From blog.sousvidesupreme.com


THE CAVANAGH COOKERY - RACK OF LAMB PROVENCAL
Rack Of Lamb Provencal With Garlic Confit GARLIC CONFIT LAMB 1 Head Garlic 2 Racks Of Lamb, 8 Chops Each 2 Tbsp Butter
From sites.google.com


RACK OF LAMB RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


RACK OF LAMB - SAVEUR: AUTHENTIC RECIPES, FOOD, DRINKS ...
2009-12-18 Heat oil in a 12″ cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn ...
From saveur.com


RACK OF LAMB PROVENCALE WITH GARLIC CONFIT RECIPES
To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive ...
From tfrecipes.com


GARLIC ROSEMARY ROASTED RACK OF LAMB - SAVOR THE BEST
2021-01-24 Prepare the rack of lamb: With a sharp knife, lightly score the fat cap on the meaty top side of the rack, diagonally, in slits about 1-inch apart. Make the garlic rosemary mixture: In a small dish, add the rest of the ingredients listed above and combine them together by mashing the herbs with the back of a tablespoon.
From savorthebest.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #lamb-sheep     #french     #oven     #european     #roast     #dinner-party     #holiday-event     #easter     #meat     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Search