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The Nasty Bits: Lamb's Neck Stew
Note: Our intern Chichi Wang loves offal so much, she pitched us this series called The Nasty Bits, where she'll explore recipes involving animal innards on a regular basis. Her goal is to tempt Serious Eaters out of their safety...
Roast lamb
You can't beat a Sunday roast and this lamb roast is so juicy and the meat falls away at the bone.
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Pig's Head
A pig's head is simply begging to be made into headcheese. Even though there's no dairy, slices of the loaf are so creamy at room temperature that they're almost spreadable, like cheese.
Slow Cooked Lamb Shoulder
This slow cooked lamb shoulder infused with rosemary and garlic is so tender you don't need a carving knife. Super easy, tastier & cheaper than lamb leg!
Slow Roast Leg of Lamb
This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! Ultra tender meat, this is incredibly easy and very forgiving.
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Slow-Roasted Boneless Leg of Lamb
This recipe and technique delivers mild, flavorful lamb with a tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat.
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Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce
The reverse-sear method produces a crown roast of lamb that's evenly cooked and a showstopping centerpiece for a holiday meal.
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Lamb Stew from 'Stewed'
Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb.
Lamb Shanks
Incredibly Easy Easter Lamb Shanks that Melt In Your Mouth This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
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Pan-Roasted Rack of Lamb
With nothing more than a pan and some butter, garlic, and herbs, you can make an astoundingly delicious rack of lamb. Here's how.
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The major attraction of the lamb's head is plenty of tender, juicy cheek meat that comes off easily with a brief prodding of the carving knife. Here's how to prepare it.
Serve With
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Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'
Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!
12 Minute Couscous Salad with Sun Dried Tomato and Feta
A 12 minute, giant couscous salad with feta, sun dried tomatoes and chickpeas. A terrific side or satisfying lunch - and it keeps well for days!
Middle Eastern Roasted Eggplant with Couscous
Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)
Grilled Vegetables Platter
Grilled Vegetables makes a great healthy meal OR colourful starter - it's like your own homemade vegetable antipasto, but it costs a fraction of what you pay at delis, tastes much better and it's preservative free!
Weeknight Hummus Plate — Ethan
Couscous
Couscous is a useful (and delicious!) no-cook starch side that's traditionally served in Morocco/North Africa with some sort of stew.
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Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'
Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.
Vegetable Tagine
Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don't skimp on the spices!! This is one of those hidden gems that will
Roasted Rack of Lamb w/ Turkish Spices, Yogurt Sauce, and Rice
inspired from my trip to Istanbul this Turkish lamb uses dried sweet apricots. pistacios and an interesting mix of Turkish spices served with yogurt and rice pilafs