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’Night ’Night Curry: Roasted Lamb Curry With Garam Masala, Caraway and Apricots

(Aarti Party, Episode: Bollywood Nights, Season: 3)

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On November 25, 2013, 5:22 am debrasantorini said:


"Burned Fingers" Lamb Chops: Lamb Chops "Scottadita"

(Molto Mario, Episode: Trastevere, Season: 7)

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30 Minute Shepherd’s Pie

(30 Minute Meals, Episode: Soul Soothers, Season: 2)

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4-Hour Lamb

(Barefoot Contessa, Episode: Perfect French Dinner Party, Season: 3)

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A Cassoulet Of Lentils, Duck, Lamb And Sausage

(Washington Post, December, 2009)

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A. N.’s Slow Shoulder of Lamb

(Two Fat Ladies, Episode: Meat, Season: 1)

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Abbacchio Alla Romana: Baby Lamb, Roman-Style

(Molto Mario, Episode: Sunday In Piazza Navona, Season: 7)

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Abruzzese Lamb and Red Pepper Ragù with Penne

(Cooking Light, October, 2002)

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Aegean Lamb with Orzo

(Cooking Light, November, 1998)

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Agnolotti

(Molto Mario, Episode: Agnolotti, Season: 3)

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Alsatian Baeckeoffe

(Boston Globe, December, 2010)

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Anchovy And Rosemary Roasted Lamb

(Gourmet, April, 2005)

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Apricot Ancho Lamb Shanks

(Washington Post, April, 2011)

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Apricot and Lamb Tagine

(Cooking Light, March, 2006)

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Apricot Glazed Lamb Chops With Pistachio and Sumac

(Bobby Flay’s Barbecue Addiction, Episode: Middle Eastern Supreme Barbecue, Season: 1)

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Apricot Lamb Chops

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Aromatic Braised Lamb with Prunes and Pine Nuts

(Food & Wine, October, 2007)

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Aromatic Lamb Meatballs

(Nigella Feasts, Episode: Exotic Evening, Season: 1)

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Aromatic Lamb Meatballs

(Nigella Lawson, Episode: Exotic Evening, Season: 1)

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Aromatic Lamb Shank Stew

(Nigella Bites, Episode: Suppertime Favorites, Season: 1)

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Artichoke and Lamb Stew

(Saveur, March, 1997)

This flavorful stew intricately melds rich meat, delicate artichoke hearts, and Middle Eastern spices.
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Asian Lamb Chops

(Bbq With Bobby Flay, Episode: Hooked On Ques, Season: 4)

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Assorted Grilled Kebabs

(Washington Post, May, 2009)

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Aunt Polly’s Lamb Shanks

(Saveur, March, 1999)

Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
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Autumn Lamb and Vegetable Stew

(Food & Wine, October, 2002)

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