How to Roast Lamb and Lamb Serenade
Check out this easy roasted lamb loin recipe and have a few giggles. From FoodFlirt.com comes a quirky video about how easy it is to roast lamb loins while showing them a little love with a Lamb Loin serenade ... because food that's cooked with laughter and love really does taste better.
Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network
Valerie loads up pita pockets with tender lamb, mediterranean salsa and hummus!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Lamb Pita Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper
Directions
Special equipment: electric pressure cooker
Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
Cook’s Note
Save any leftover sauce from the pressure cooker as a base for making sauces, pasta, gravy, etc.
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Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network
Anthony Bourdain's Classic Salade Niçoise Recipe | Back to Bourdain E31
Today I learned how to hard boil and egg. Seriously. Also we're making a solid French classic salad that eats like a meal, is pretty cheap, and is damn good for you. Learning to make Salade Niçoise from Anthony Bourdain's Les Halles Cookbook.
???? My Essentials
Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
Please note as an Amazon Associate I earn (a rather small percent ????) from qualifying purchases through these links. Thank you!
???? Support me and get a shoutout! -
⭐️ Subscribe:
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???? Chapters
00:00 - Anthony Bourdain's Salade Niçoise
00:39 - Prepping The Dish
02:30 - Comment Of The Week!
04:08 - THE DEBATE
05:30 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 2 tbsp/28 g salt (plus more to taste)
• 6 ounces/168 g haricots verts (skinny French green beans), trimmed
• 4 small red bliss potatoes, scrubbed
• 1 garlic clove, peeled and slightly crushed
• 6 tbsp/84 ml extra-virgin olive oil
• 3 tbsp/42 ml red wine vinegar black pepper
• 1 head Boston or Bibb lettuce, washed, dried, outer leaves discarded, inner leaves torn in half
• 1 green bell pepper, cored and cut into ⅛-inch/3-mm slices
• 8 anchovy fillets (the expensive white ones would be best), drained, rinsed, patted dry (4 cut into quarters)
• 1/4 Ib/112 g niçoise olives, pitted
• 4 ripe plum tomatoes, cut lengthwise into quarters
• 12-ounce/340-g can high-quality tuna in olive oil
• 4 hard-boiled eggs, peeled and cut lengthwise into quarters
???? Equipment
• medium pot
• slotted spoon
• medium bowl filled with ice water (large bowl wouldn't hurt)
• fork or whish
• salad bowl for serving (wooden is preffered)
#anthonybourdain #salad #frenchfood
Anthony Bourdain's Fool Proof Leg of Lamb Recipe | Back to Bourdain E39
The legendary leg of lamb. Easily one of my favorite proteins out there. Through the magic process of heat and time, this recipe is damn near fool proof. Learning to cook 7-Hour Leg of Lamb from Anthony Bourdain's Les Halles Cookbook.
???? My Essentials
Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
Please note as an Amazon Associate I earn (a rather small percent ????) from qualifying purchases through these links. Thank you!
???? Support me and get a shoutout! -
⭐️ Subscribe:
???? TikTok:
???? Instagram:
???? Chapters
00:00 - Anthony Bourdain's 7-Hour Leg of Lamb Recipe
00:01 - Prepping The Dish
03:07 - Comment Of The Week!
06:08 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 1 leg of lamb, about 6 lb/2.7 kg
• 4 garlic cloves, thinly sliced
• 20 whole garlic cloves, peeled
• salt and pepper
• 2 small onions, thinly sliced
• 4 carrots, peeled
• 1 bouquet garni , (thyme, parsley, bay leaf)
• 1 cup/225 ml dry white wine
• ¼ cup/56 ml olive Oil
• splash of reduced-sodium soy sauce
???? Equipment
• paring knife
• Dutch oven with lid (I used a roasting pan with aluminum foil)
• medium mixing bowl
• wooden spoon
#anthonybourdain #legoflamb #frenchfood
Saddle of Scottish lamb, smoked Duke of York mash, girolles and lamb ravioli recipe by Craig Hart
A Saddle of Scotch lamb , smoked Duke of York mash ,girolles and lamb ravioli recipe created by Craig Hart, the Executive Chef of the Sheraton in Edinburgh. Craig takes us through the process which includes butchering the Scotch Lamb saddle and making the ravioli.
You can get the full recipe see more Scotch Lamb recipes here:
Feeling inspired? Take a look at how to make ravioli:
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