Hungarian Recipes - Rosemary lamb ribs - Danubius Hotels Group
The gastronomic series of Danubius Hotels Group shows how to make Hungarian dishes: Rosemary lamb ribs. Please subscribe to our YouTube channel:
Tender, juicy lamb ribs flavoured with herbs and spices are a culinary experience any day of the week. Make this classic dish seasoned with rosemary on a bed of light, colourful vegetables for your holiday meal and bask in the praise!
Ingredients: 50 dkg lamb ribs, sliced // fresh rosemary // fresh parsley, chopped fine // garlic // salt and pepper // vegetables, as desired, cut into pieces: baby carrots, zucchini, shallots, fennel, tender pea pods, bell peppers // 1 dl water
Season the ribs on both sides with salt and pepper. Rub with fresh rosemary and olive oil and allow to marinate for a few hours. In a frying pan with a little oil, sear the ribs thoroughly on both sides until the meat is cooked through. Remove the meat when completely done. In the remaining fat, brown the chopped garlic. Add fresh rosemary, parsley, water, and salt and pepper to taste and simmer until flavours combine. Braise the tender, chopped vegetables in a little oil, flavoured with salt and wine.
Tipp: Sage is another herb that complements the distinctive flavour of lamb.
Here are some highlights of Danubius Hotels' attractiveness:
- Spa and wellness escapes:
- All-Inclusive Hotels:
- Short breaks:
- Event and meetings:
Join Danubius Hotels in Budapest on Facebook to keep up to date on the latest city information, special events and exclusive hotel offers.
We have over 40 hotels in 5 countries, and you will find that each of our locations has its own individual atmosphere, scenery and traditions. What they all have in common, however, is belief in the healing power of the earth's natural resources and a way of life that is built around 'spa'. Whether you are seeking the trusted results of our rehabilitation therapies, wish to relax and enjoy the soothing effects of nature's wonders or simply want to escape to a pretty and exotic location, then we are waiting for you -- with a warm welcome.
In many of our locations you will see this spa tradition reflected in the beautiful architecture of our properties. In the past these were actually therapy centres for the treatment of medical conditions.
With the ever-changing culture of spa, we have also moved with the times. In addition to effective therapies for the treatment of medical conditions, we also offer a wide range of pampering and
relaxation services. Whether you are visiting for medical reasons or to relax and destress, you will instantly sense the tradition and confidence behind our procedures and the execution of our treatments -- treatments that have been tried and tested over centuries.
Braised Lamb Shanks with roasted garlic
Falling off the bone tender! there's no need to explain the monumental culinary achievement that is lamb shank. This cut of meat is taken from the lower portion of a lamb's leg, and when cooked right, results in melt in your mouth flavour.
Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Slow-Roasted Leg of Lamb
A leg of lamb is an impressive dinner for a party or holiday gathering. You can feed a crowd with this large tender cut of meat.
Ingredients:
4.5 lbs boneless leg of lamb 2 kg
2 small yellow onions or 1 large
1 bulb garlic
2 stalks celery
1 carrot
2 sprigs rosemary
4 cups beef bone broth
1 cup red wine
1 Tbsp olive oil
sea salt
pepper
2 Tbsp corn starch
2 Tbsp water
Printable recipe:
How to make pulled lamb and warm lentil salad
Feeding a crowd this entertaining season? Try our mouth-watering pulled lamb salad (RECIPE BELOW). Combine deliciously spiced lamb with a chunky warm lentil, tomato and spinach salad – it’s a perfect weekend feast.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Pulled Lamb & Warm Lentil Salad
Serves 6 with leftovers Prep 10 mins (+ 10 mins resting time) Cooking 4 hours 40 mins
2 red onions, cut into wedges
1 tbs olive oil
2.5kg Coles Australian Lamb Whole Leg Roast
1 cup (250ml) chicken stock
400g can lentils, rinsed, drained
350g mixed medley tomatoes*, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves
Spice mix
1 tsp sweet paprika
1 tsp ground coriander
1 tsp dried chilli flakes
½ tsp ground cumin
½ tsp ground ginger
½ tsp ground allspice
½ tsp ground cardamom
½ tsp ground nutmeg
Pinch of ground cloves
1 Preheat oven to 150°C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.
2 Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.
3 Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.
4 Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.
5 Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.
Want more easy and delicious recipes? Check out our Easy weeknight meals playlist which includes:
How to make easy zucchini fritters:
5 ingredient pasta bake:
This is how to make easy chicken noodle soup:
Easy salmon with Thai-style salad:
Michael Caines's Lamb And Lentil Curry | Lorraine
Ditch your Friday night takeaway and do it at home instead with this delicious recipe from Michelin star chef Michael Caines.
Lamb Loin and Balsamic Lentils, by Burton Sous Vide
Find out more about the Burton Sous Vide machine at
If you want more restaurant-quality recipes, subscribe to this channel (click the link below) i. There are lots more on the way!:
For more about the Burton Sous Vide cooker -
This is a French 'peasant dish', and the Burton Sous Vide cooker is the ideal tool for the job. Cooking lamb, especially the loin, is a delicate process, because the meat has no fat to protect it, so the vacuum sealed bag and warm water bath will poach the lamb beautifully without losing any flavour.
As far as lamb recipes go, this one couldn't be simpler. Just put all the ingredients into the bag, seal it, and away you go. The same goes for the lentil salad base.
This will be as tender and succulent as any slow cooked lamb you can find, and all in less than 40 minutes! What more could you want? This lamb recipe is both light and hearty, perfect all year round.
There's a whole recipe book's-worth of sous vide recipes on our website, free for you to use:
And if you add your own twist to our recipe, we'd love to share it with everyone. You can submit your own sous vide recipe videos by following this link (create a free account to log in):
Enjoy!