Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Lamb and Oyster Stew By Dylan Fultineer, Fine Cooking

Ingredients

For the sofrito

3 dried chiles de arbol

1/4 cup extra-virgin olive oil

2 cups finely chopped sweet onion

2 cups finely chopped red bell pepper

2 tsp. finely chopped fresh rosemary

Kosher salt

1/2 tsp. piment d’Espelette (ground Espelette pepper) or red pepper flakes

1 28-oz. can diced tomatoes

6 large cloves garlic, thinly sliced

1 cup dry sherry

For the stew

1 lb. ground lamb

1/4 cup finely chopped jarred piquillo peppers or jarred roasted red peppers

2 cloves garlic, minced

1 tbs. red wine vinegar; more as needed

2 tsp. chopped fresh oregano

1 tsp. piment d’Espelette (ground Espelette pepper) or red pepper flakes

Kosher salt

2 tbs. extra-virgin olive oil

1 cup dry sherry

3 dozen small oysters, shucked, plus their liquor (about 3/4 cup)

1-1/2 cups canned black-eyed peas, drained and rinsed

Get full recipe 👇🏻

Lamb and Oyster Stew

BBQ, Grill & Roast, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Grilled Lamb Gyros By Closet Cooking

One of the best things about the summer is the ability to cook outside on the grill and I like to use the grill as often as possible! These grilled lamb gyros are a great way to do some of that outdoor cooking and they are so easy to make! Lamb chops are marinated in…

via Grilled Lamb Gyros — Closet Cooking

Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Parmesan-Crusted Rack of Lamb by Sam Sifton, NYT Cooking

Time: 1 hour 45 minutes
Yield: 4 servings.

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1016573-parmesan-crusted-rack-of-lamb

INGREDIENTS

1 rack of lamb, approximately 1¼ pounds, frenched
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup fresh bread crumbs
¼ cup grated Parmesan
1 tablespoon chopped flat-leaf parsley.

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Lamb With Mint Chimichurri by Mark Bittman, NYT Cooking

Yield: 4 to 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri

INGREDIENTS

1 cup chopped parsley
1 cup chopped mint
¾ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder

Appetisers, Starter & Side Dishes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce by Melissa Clark, NYT Cooking

Time: 20 minutes
Yield: 2 to 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1015081-cumin-lamb-meatballs-with-tahini-yogurt-dipping-sauce

INGREDIENTS

3 garlic cloves, minced
1 ¼ teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
½ teaspoon hot sauce, more for serving
Black pepper, to taste
½ teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
¼ cup plain yogurt
¼ cup tahini
Fresh lemon juice, to taste

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Jerusalem Lamb Shawarma by Sam Sifton, NYT Cooking

Time: 5 hours, plus marinating time
Yield: Serves 8

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018119-jerusalem-lamb-shawarma

INGREDIENTS

2 teaspoons black peppercorns
5 cloves
½ teaspoon cardamom pods
¼ teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 star anise
½ cinnamon stick
1 tablespoon grated nutmeg, about half a pod
¼ teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon dried sumac
¾ tablespoon kosher salt
1 3-inch piece of fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
¾ cup chopped cilantro, stems and leaves included
4 tablespoons fresh-squeezed lemon juice
½ cup peanut or other neutral oil
1 leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Spelt and Lamb Meatballs by Melissa Clark

Time: 20 minutes
Yield: 4 to 6 servings
Get full recipe ~http://cooking.nytimes.com/recipes/1017292-spelt-and-lamb-meatballs

INGREDIENTS

4 scallions
¼ cup parsley leaves
¼ cup dill sprigs, more for garnish
2 fat or 3 smaller garlic cloves, grated
2 ¼ teaspoons coarse kosher salt, or to taste
1 red chile or jalapeño pepper, seeded and roughly chopped
1 ½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon black pepper
½ teaspoon sweet paprika
3 cups cooked spelt or other whole grain berries
½ pound ground lamb
2 tablespoons extra-virgin olive oil, more for frying
Lemon wedges, for serving