Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch.
My favorite cuisines are French and Asian.
Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.
Break out your slow cooker and make this hands-off Lamb Meatball Stew for a delicious Mediterranean dinner all in one pot. Chickpeas add an even heartier texture to this lamb stew recipe.
Preparation Time: 40 mins. Slow-Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high). Stand: 20 mins.
Enjoy this classic Middle Eastern dish with a creamy tahini garlic sauce, served on a skewers or inside some pita bread!
Lamb kebabs are a staple in Middle Eastern cuisine. Some would even consider it the Middle Eastern meatball! They usually have an aromatic spice blend, which is very specific to that part of the world. Za'atar seasoning, for example, is one of the most classic dry herb spices from the region. It's crazy how spices, like Za'atar and coriander, can elevate a piece of meat and make it so different from a different type of dish. This recipe can be served on a skewer, but can also be put into a pita bread as a sandwich or served on a bed of rice with tahini sauce.
Check out our pulled lamb recipe with a sweet plum-sriracha marinade. This lamb is slow cooked for six hours for the ultimate melt in the mouth meat, serve in the middle of the table for perfect sharing food.
Preparation Time: 6 hrs. + Marinating
The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. The dish, from Corey Lee, chef-owner at San Francisco restaurant Benu, goes well with roasted pears and shallots.
A fragrant mix of oyster sauce, cilantro, and ginger pulls double duty here as both a marinade and dipping sauce for these lamb rib chops sourced from Australia. The marinade is just as good with beef or chicken.
Preparation Time: 2 hrs. 45 mins.
Lamb tastes better with rosemary and thyme.
The classic rack of lamb recipe calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions.
These spicy ground lamb kebabs are best cooked over fire but can work on an indoor grill pan or cast-iron skillet. Aleppo pepper and biber salçası, a spicy red paste made from sun-dried chiles and salt, add color and heat.
Preparation Time: 2 hrs, 30 mins.
Een burger om mee in voorjaarssfeer te raken: chewy zuurdesembrood belegd met easy homemade hummus en een flinke lams-runderburger met avocado-radijstopping.
Bereidingstijd: 20 min.
A special grilling setup recreates the traditional canalina grill used to cook these Italian lamb skewers.
Grilled arrosticini are a staple skewer from the Italian region of Abruzzo, which has a rich shepherding history. Traditionally, meaty and fatty pieces of mutton are threaded onto skewers, seasoned simply with salt, and grilled over charcoal on a long, narrow, channel-like grill called a canalina. Here, we use easier-to-source lamb shoulder in place of mutton, and grill the meat using a regular charcoal kettle grill that has been rigged for optimized skewer-cookery.
ACTIVE TIME: 25 mins. TOTAL TIME: 40 mins.
Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony flavor, a great addition to spice rubs and vinaigrettes. If you can't find it, substitute 1 teaspoon grated lemon rind.
Preparation Time: 28 mins.
Grilled meats or kebabs are a mainstay of the Muslim world, from Turkey to Iran to India and Pakistan to Muslim China to Indonesia (where kebabs are known as satay), and each country has its own way of preparing the meat or fish and marinating it for grilling. One of the earliest references to kebabs is found in an eleventh-century Turkish dictionary, which describes men as having "competed against each other in skewering meat." It was the Turks who disseminated kebabs all over the Middle East and North Africa during the Ottoman Empire. The recipe below is for classic Turkish meat kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Travel around the world and you'll find a different kind of skewered, fire-roasted meat wherever you go. On the streets of Beijing, you'll spot these spicy lamb skewers coated in cumin and chili flakes. But there's no need to go to China just to have them—you can make them right in your own yard on the grill. Here's how.
Preparation Time: 1 hr.
When a Pakistani friend of mine in college introduced me to the little packets of pre-blended seekh kebab spices at our local Indian market, it was something of a revelation. Oh, this is what a balanced spice blend tastes like. That blend had plenty of heat, a good mix of warm spices (I distinctly remember seeing "long pepper" on the ingredients list and wondering what the heck it was), and a hit of acidity in the form of powdered dried mango or papaya. But it wasn't particularly great so much as it was consistent and, more importantly, consistently better than anything else I was cooking at the time. These days, I think we can improve on it a little.
Active Time: 1 hr. + 1 day resting.
This Grilled Rack of Lamb with Garlic Herb Marinade is incredibly tender and the perfect balance of mint, herbs, and acidity. It’s a great introduction into the wider world of meat that is simple to prepare and impressive to serve to guests.
Preparation Time: 10 mins. Cooking Time: 20 mins. Marinade Time: 4 hrs. Total Time: 4 hrs 30 mins.
With a good leg of lamb recipe like this one and a Big Green Egg, you can easily put a delicious meal on the table. You don’t need to marinate the leg of lamb, so you don’t have to spend a lot of time on preparations. And when the meat is on the EGG, all you have to do is wait until the core temperature of the leg of lamb is reached.
Preparation Time: 15 mins. Cooking Time: 1 hr. 40 mins.
When you tire of the basic burger, this Mediterranean-inspired version is just the ticket. The quick-pickled red onions add dimension and are a great addition to the cucumber, tomato, and feta. To keep with the Greek theme, serve the burgers in warm pita bread, though whole-wheat hamburger buns would work, too.
There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the burgers help keep them moist.
It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. This cut of meat shouldn't be hard to find, but if you get one that is boned and tied, ask your butcher to butterfly it.
Preparation Time: 30 mins. Total Time: 10 hrs.
Looking for the perfect main for your Easter menu? This succulent slow-roasted lamb with crispy potatoes are a winner every time.
Preparation Time: 20 mins. Cooking Time: 4 hrs. 10 mins.
Rosie Birkett's plum and sesame lamb cutlets are so good we put them on our cover. The delicious, sweet, sticky glaze with a kick of spicy sriracha works so well with lamb and the spring onions add a crunch of freshness. They look fantastic, and are sure to be a hit at your next barbecue.
These easy griddle breads with lamb, dill and yogurt topping make a great speedy midweek supper for the family. The lamb is packed full of delicious Middle Eastern flavours, and the pomegranate seeds provide a juicy crunch.
Preparation Time: 20 mins.
Try this easy recipe for a Korean bbq at home. Lamb chops marinated in a sweet-sour sauce, then grilled and served with spicy cucumber salad and chilli sauce.
For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs.
Hungarian chef Andrea Nemeth mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
In her book Barefoot Contessa How Easy Is That?, Ina Garten writes: "My friend Myriam Richard-Delorme in Paris is a great cook and she gave me this recipe. All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Everything cooks in one pan and a few hours later you have the most succulent roast lamb, plus the tomatoes and pan juices become the sauce. OMG is it fabulous!"
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.