Simple and Delicious Mojo de Ajo Recipe (English&Spanish)
Follow these easy steps to make a simple yet delicious Mojo de Ajo you would want to share with the world.
Sigan estos simple pasos para crear un este sabroso Mojo de Ajo. Les va a encantar!
Impress Your Guests | The Best Herb Crusted Lamb Recipe
To me, a rack of lamb is the king of all lamb cuts. This herb-crusted lack of lamb is fairly easy to make and packs so much flavor. If you wanted to coat and cook the whole rack of lamb instead of cutting it up that also works!!
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INGREDIENTS
1 1/2 cups panko bread crumbs
1 tsp rosemary salt
1/2 tsp black pepper
4-5 cloves of smashed garlic
1 cup parmigiano reggiano
1/2 oz fresh rosemary
1/2 oz fresh sage
1 cup Italian parsley
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Roast Leg of Lamb with Pomegranate, Garlic & Herbs - Easter Lamb Recipe
Learn how to make Roast Leg of Lamb! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, Roast Leg of Lamb with Pomegranate, Garlic & Herbs recipe!
How to Make Easy Garlic Herb Lamb Chops | The Stay At Home Chef
Garlic Herb Lamb Chops are easy to make and taste like they came from a high end restaurant. You'll impress everyone at the table with this delicious lamb recipe!
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✅Ingredients
• 6 to 8 lamb loin chops
• 4 tablespoons extra virgin olive oil, divided
• 6 cloves crushed garlic
• 1/2 teaspoon black pepper
• 1 tablespoon minced fresh mint
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 2 tablespoons butter
✅Instructions
1️⃣ Place lamb chops into a shallow dish.
2️⃣ In a small bowl, stir together 2 tablespoons olive oil, garlic, pepper, and herbs. Rub over chops. Place in fridge and let marinate at least 1 hour, or up to 12 hours.
3️⃣ Remove chops from marinate and season with salt.
4️⃣ Preheat a large heavy skillet over medium high heat. Add in 2 tablespoons olive oil and butter until melted.
5️⃣ Cook chops in the heavy skillet for 4 to 5 minutes per side for medium rare. Serve hot garnished with additional fresh herbs.
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Yemeni Zurbian is one of the best lamb and rice dishes that I've ever tried. Spiced lamb is braised until tender, then layered with potatoes and two kinds of rice, before being topped with crispy fried onions. Once covered in the Spicy Zoug chilli sauce, it's impossible to resist
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0:00 Intro
0:30 Yemeni Hawaij Spice mix
1:51 Braising the Meat
4:43 Preparing Zhoug Chilli Sauce
6:13 Fried onions
7:46 Braising Continued
8:16 Making 2 types of rice
10:14 Final Assembly
11:41 Taste Test & Outro
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Ingredients:
Hawaij:
2 Tbsp Cumin
2 Tsp Black Peppercorns
2 Tsp Green Cardamom
1 1/2 Tsp Coriander Seeds
1/4 Tsp Cloves
1 Inch piece of Cinnamon
Braised Lamb:
2 Kg Lamb Shoulder
350g Onions
350g Tomatoes
8 Garlic cloves
4 Bay leaves
3 Tbsp Hawaij
4 Tsp Salt
4 Tbsp Vegetable oil
1.5L Lamb or beef Stock
750g Potatoes
Zoug/Sahawiq:
10 sprigs coriander
4 Green Onions
3 sprigs mint
3 Green Chillies
2 Mild Green Peppers
1 Plum tomato
1 clove garlic
1/2 Tsp salt
140 ml Lemon juice
Fried onions:
750g Onions
750ml Vegetable Oil
White rice:
3 Cloves
2-3 Bay Leaves
2 1/2 Cups Basmati Rice
1 Tbsp Onion Oil
1 Tsp salt
1/2 Tsp peppercorns
Pinch of saffron
Lamb Spiced rice:
1 1/2 Cups Basmati Rice
50g Yogurt
Green liquid from Sahawiq
Lamb stock
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Directions:
To prepare the meat:
1- Mix the salt, Hawaij and 2 Tbsp Vegetable oil into a paste, then coat the meat in it
2- Add 1 Tbsp of oil to a pan, then sear the meat in it on all sides, until evenly browned
3- Place the meat in your braising vessel, then add 1 Tbsp of oil to the pan
4- Finely chop the onions and tomatoes, and thinly slice the garlic. Add them to the pan over medium heat and deglaze it
5- Cook the vegetables until they start to caramelize then evenly spread over the meat
6- Pour stock over the meat and add the bay leaves then cover. Bake at 180c for 2.5-3 hours until the meat is tender
7- When done, slice the potatoes into large chunks, then place in the dish, and cook for 45 minutes more
To make the Sahawiq:
1- Roughly chop the vegetables, then place in a blender or food processor with the salt
2- Process until very finely chopped then pour into a strainer
3- Allow most of the liquid to strain off till it starts to clump together (Keep the green liquid)
4- Add the lemon juice to the vegetables and then refrigerate until needed
To make the fried onions:
1- Slice the onions very thin, then place them in a cold pan
2- Pour over the oil and turn the heat to high
3- Allow the oil to come to frying temperature, then continuously stir the onions until they brown
4- Once browned sufficiently, pull out the onions and drain them then place on paper towels
5- Salt while hot and change the towels once they become saturated with oil
To make the white rice:
1- Fill a pot with water and bring to a boil, then add the spices (excluding saffron) and oil
2- Wash your rice thoroughly, then add to the pot, and boil for 5 minutes
3- Once boiled strain the rice, to remove all liquid
To make the spiced rice:
1- Strain the stock out of the braising dish, leaving behind all of the meat and potatoes
2- Add the yoghurt and green liquid to the stock, then mix well
3- Wash the rice thoroughly and add to the pot, and bring to a boil
4- Boil for 5 minutes then strain
Final assembly:
1- Place the saffron in a small bowl, then pour over some boiling water. Muddle it and let rest for a minute
2- Remove the meat pieces from the dish, and place them ontop of the potatoes
3- Add on the brown rice, spreading it in an even layer
4- Add on the white rice, spread evenly, then pour over the saffron
5- Place the lid back on top then bake for another hour
6- To serve, flip the pot upside down, or layer the rice, then meat, then cover with fried onions and almonds
Roast Leg of Lamb with a rich lamb gravy
This is my way for getting perfectly juicy Roast Leg of Lamb. Tender Roast Leg of Lamb coated with a simple but flavourful herb and lemon rub and served with rich, meaty gravy.
I think a good quality joint of lamb has got to be one of the most flavourful meats going.
Full roast lamb recipe inc hints and tips here:
Ingredients:
2 kg (4.4 lb) leg of lamb
1 tbsp olive oil
½ tsp garlic salt
½ tsp Maldon salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Finely grated zest of 1 lemon
For the gravy:
Meat juices from your roasted lamb
2 lamb stock cubes crumbled
1 beef stock cube crumbled
720ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
2 tbsp cornflour/cornstarch
5 tbsp cold water
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