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How To make Pepper Stuffed Lamb with Garlic Chevre Sauce
2 Red Or Green Bell Peppers
6 lb Leg Of Lamb, Boned And
- Butterflied Salt And Freshly Ground - Black Pepper To Taste 3/4 c Sun Dried Tomatoes In Oil,
- Drained (About 4-1/2 Oz.) 3/4 c Olive Oil
2 tb Minced Fresh Rosemary Leaves
2 tb Minced Fresh Thyme Leaves
3 Cloves Garlic, Minced
1 ts Tabasco Pepper Sauce
GARLIC CHEVRE SAUCE 4 oz Chevre (Goat Cheese)
3 Cloves Garlic, Minced
1/2 c Light Cream Or Half-and-Half
1/4 ts Tabasco Pepper Sauce
1 Sprig Rosemary
This is exceptional dinner party fare, impressive-looking and superb tasting, flavored with herbs, sun-dried tomatoes, Tabasco sauce, garlic and chevre. To Roast the peppers: Preheat the broiler. Slice the peppers in half lengthwise, and core and seed. Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat. Broil the peppers until the skin blisters and turns black. Remove the peppers to a plastic bag and close it; let them steam for 15 minutes. When they are cool enough to handle, peel off the skin. Place the lamb skin side down on a cutting board or other surface and pat it dry. Sprinkle the meat with salt and pepper. Arrange the tomatoes and roasted peppers down the center of the lamb, then roll up the lamb, secure it with twine, and set it in a roasting pan. In a bowl, whisk the oil, herbs, garlic, and Tabasco sauce. Pour the mixture over the lamb, turning once to coat. Cover and refrigerate for 24 hours, turning once or twice. Preheat oven to 450 degrees F. Place the uncovered roast in the oven and immediately reduce the heat to 325 degrees F. Cook the lamb for 20 minutes per pound, about 2 hours, or until a meat thermometer registers 125 degrees F. for rare or 140 degrees F. for medium. Let the lamb stand for 15 minutes before slicing. Meanwhile, in a small saucepan over low heat, whisk together the chevre, garlic, cream, and Tabasco sauce until the mixture is well blended and heated thoroughly. Garnish with rosemary and serve with the lamb. From: The Tabasco Cookbook.
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Stuffed lamb loin with spinach and xinomizithra
An alternative suggestion for Easter roast lamb. In this recipe we bake it in the oven and we have a juicy and tasty dish, spicy and sweet at the same time, ideal for the Easter table and more.
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Best way to cook ground beef
The key is to brown the ground beef so it has some of the best flavor possible.
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Leg of Lamb with Goats Cheese and Mint | Gordon Ramsay
The king of all joints: boneless leg of lamb. The goats cheese adds creaminess whilst the mint adds perfume and flavour.
From Gordon Ramsay’s The F Word
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Stuffed Lamb Spleens (Tihal) / الطحال معمر - CookingWithAlia - Episode 812
known asTihal, is a very rich and bizarre recipe which you will love! You may think it's weird, disgusting, or cruel. I am not here to judge but my thought is that if someone is going to consume an animal, may as well do it completely with zero waste for sustainable eating. Tag someone in the comments who likes to eat the spleens!
Recipe:
INGREDIENTS:
4 lamb spleens
Stuffing Ingredients:
200 grams (7 oz) lamb ground meat
1 medium onion, chopped
100 grams (3.5 oz) green olives, pitted and sliced
1/2 preserved lemon, chopped
2 tablespoons lamb kidney fat, finely chopped
3 garlic cloves, grated
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon pepper
1 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon harissa (or hot sauce)
2 tablespoons finely chopped cilantro and parsley
DIRECTIONS:
1- In a bowl, combine all the stuffing ingredients: the lamb ground meat, onions, green olives, preserved lemon, lamb kidney fat, garlic, ground coriander, pepper, ground paprika, salt, ground cumin, harissa, parsley, and cilantro.
2- In a plate, open the spleens, fill them with the mixture. Keep pushing the stuffing to the bottom of the spleen to get more space and make sure that the entire spleen is well filled.
3- Close the stuffed spleens with toothpicks skewers.
4- In a baking pan covered with parchment paper, place the 4 spleens and cover then with another parchment paper sheet.
5- Bake in a preheated oven at 180C / 350 F for around 40 minutes. You can remove the top parchment paper 10 minutes before the spleens are cooked, to get a nice color. Serve immediately!
How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef
Stuffed Bell Peppers are a great way to enjoy summer's favorite veggie. These bell peppers are stuffed a delicious cheesy ground beef and rice mixture that your family is sure to love!
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✅Ingredients
• 6 whole bell peppers, any color
• 3/4 to 1 pound lean ground beef
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained
• 1 cup cooked white rice
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 1½ teaspoon salt
• 1/2 teaspoon black pepper
• 1½ cups shredded pepper jack cheese, divided
✅Instructions
1️⃣ 00:00:20 - Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
2️⃣ 00:00:26 - Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
3️⃣ 00:00:50 - In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
4️⃣ 00:01:30 - Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
5️⃣ 00:02:12 - Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
6️⃣ 00:02:48 - Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.
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Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata