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How To make Lamb Patties with Vegetables Provencal
1 lb Ground raw lamb
1 Large egg
2 tb Bread crumbs
1 1/4 ts Salt
1 ts Rosemary
1 ds Hot pepper sauce
1 tb Olive oil
1 Med onion cut in rings
2 lg Cloves crushed garlic
8 oz Zucchini cut in 1/4"
Slices 14 1/2 oz Canned tomatoes
16 oz Can sm whole potatoes
Drained Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve.
How To make Lamb Patties with Vegetables Provencal's Videos
How to Make Martha Stewart's Vegetable Tian | Martha's Cooking School | Martha Stewart
Any lesson in vegetable preparation wouldn’t be complete without a recipe for tian, and Martha Stewart demonstrates how to make the classic side dish in this video. The method comes from the Provence region of France and takes its name from the earthenware baking dish it’s cooked in. You’ll use this recipe all year long, since it can easily adapt to whatever vegetable happens to be available and fresh.
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#MarthaStewart #Recipe #Vegetable #Tian #HowTo #Food
0:00 Introduction
0:15 How To Choose And Prepare Vegetables
2:19 How To Arrange Vegetables
3:44 Baking Instructions
4:25 Final Result
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How to Make Martha Stewart's Vegetable Tian | Martha's Cooking School | Martha Stewart
Lamb Stew / Estouffade – Bruno Albouze
A flavorful lamb stew (Agneau en Estouffade) / ragout / braised lamb, navarin, Tajine... Learn how to bone lamb shoulder first to make an earthy lamb stock with the bones and other great tips and techniques to successfully bring up this classic dish to another level ????
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Fresh w/ Anna Olson - Provencal Vegetable Tian
For reference.
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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How To Make Garlic and Herb Lamb Chops Recipe | Delicious & Juicy #onestopchop
Garlic and Herb Lamb Chops. These things were fire and that’s on who? Marry had a little lamb! FULLE RECIPE BELOW!!!
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Ingredients
6-8 Lamb Chops
6 cloves garlic, whole
4 TBSP avocado oil, divided
2 tsp Worcestershire sauce
1 tsp garlic paste
1 tsp Italian herb paste
1 tsp garlic and herb seasoning
1 tsp all purpose seasoning (salt, pepper, garlic and onion powder)
Juice of one lemon
1 sprig thyme
1 sprig rosemary
4 TBSP unsalted butter
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2 Michelin star chef Rolf Fliegauf creates lamb from Romandie with peppers and aubergine
2-Michelin star chef Rolf Fliegauf from Switzerland’s Ecco Ascona creates a dish using lamb from Romandie. This is cooked in foaming butter and served with roasted aubergines, bell peppers a bell pepper pesto and lamb sauce. Rolf takes us through this step by step.
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