Executive Chef Oscar Toro of Jue Lan Club provides this delicious Lamb Ribeye recipe. This dish marries a springtime meat with an extra helping of grain protein. He serves the lamb with a side of spiced carrot purée (which he makes in-house), red quinoa, and glazed heirloom baby carrots.
In The States or outside of India, Vindaloo is known as tongue-scorching curry. It is also known as a dish cooked with potato because “aloo” means potato in Hindi. But the original recipe was very different. It came to India around the 15th century with Portuguese explorers. Vindaloo is from a Portuguese dish “carne de vinha d’alhos” which means meat marinated in wine and garlic. Later it got adjusted to suit the local conditions by replacing wine with palm vinegar and adding tamarind, black pepper, and several other spices. When the British invaded India, they were delighted to learn about this curry because it was still very close to the original, non-spicy one. But when they took this recipe back to England, they made it a spicy, super hot curry. The taste of vinegar and spices disappeared under the blistering heat of chiles.
Cornmeal and fresh herbs lend a flavorful crunch to tender lamb loin in this easy recipe.
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Lamb is more expensive than other types of ground meat but take one bite of these juicy burgers and you’ll see why. We don’t add much to the ground meat — just some onion, garlic, and spices — so that the flavor of the lamb can shine. Skip the cheese on these burgers and opt for a flavorful yogurt-based sauce instead.
After receiving a new Dutch oven for Christmas (yay!), I was excited to put it to use with this easy stew. Feel free to add other herbs like rosemary or thyme to it and vegetables like chickpeas or beans, but this lamb stew is delicious as is. Because of my love for tomatoes, I decided to use that as my braising liquid instead of broth. It still has a fair amount of acidity and some sweetness, which was enhanced by the carrots. We served it with crispy potatoes, but it would also work well with rice, couscous, or boiled potatoes. Click here to see the Slow Cooker Challenge. Click here for more of the 101 Best Slow Cooker Recipes
Spring grilling wouldn’t be complete without a great lamb recipe. And when I think of flavoring lamb, I always stick with light, bright tastes. Good olive oil, fresh rosemary, lemons, a little red wine and not much more. I tend to cook my lamb hot and fast, providing guests with the bite of a quick char and the richness of a medium rare interior.
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From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
A seasoned chef and Wolfgang Puck Worldwide alum with more than 17 years of culinary experience, chef Taylor Boudreaux displays a straightforward approach with all his recipes, with an emphasis on local and seasonal. While always keeping in mind composition and the interplay of flavors on the plate, this hearty lamb ragù intertwines rustic flavors revamping a conventional dish with untraditional wild game.