Lamb Tagine with Preserved Lemon and Olives
Lamb tagine braised in a shallow pool rather than submerged, finished with preserved lemon and green olives in the last 30 minutes.
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Lamb Vindaloo with Kashmiri Chilies and Vinegar
Goan style lamb vindaloo with a fresh ground masala soaked in vinegar, twelve cloves of garlic and an overnight marination.
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Braised Lamb Shoulder with Miso and Wild Mushrooms
Bone-in lamb shoulder braised low with white miso, sake and dried shiitake, finished with a second miso addition off the heat.
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Grilled Lamb Skewers with Zhoug and Pickled Onion
Cubed lamb marinated in cumin and lemon, grilled hot to medium rare, and served with fierce Yemeni zhoug and same day pickled red onion.
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Lamb Kofta with Pickled Chilies and Herbed Yogurt
Ground lamb kofta kneaded to a proper bind, grilled on flat skewers, and served with same day pickled chilies and dill mint yogurt.
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Lamb Rogan Josh with Kashmiri Chili and Whole Spices
Kashmiri style lamb rogan josh with browned onions, bloomed whole spices and deep red Kashmiri chili. No tomato, no cream, no thickener.
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Lamb and Mushroom Shepherds Pie with Crisp Potato Top
Ground lamb shepherds pie built on dried porcini and browned fresh mushrooms, under a potato top that bakes into crisp ridges.
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Garlic Herb Roast Leg of Lamb (Juicy & Foolproof)
Learn how to make a juicy, tender roast leg of lamb with a garlic-herb crust — simple steps, perfect internal temps, and pro tips for a foolproof roast.
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Grilled Lamb Loin Chops
Lamb loin chops are the little T-bones of lamb: tender, quick, and completely weeknight-friendly. Each one has a strip of loin on one side of the bone and a bit of tenderloin on the other, so you get two of the best cuts in a single, two-bite chop. They do not need much. A simple…
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Braised Lamb Shanks
Lamb shanks are a humble, collagen-rich cut that turns downright luxurious with slow braising. This is the lower leg, full of connective tissue that would be tough if you rushed it, but give it a few gentle hours in red wine and aromatics and that collagen melts into gelatin. The meat falls off the bone…
