Indian food has been prepared in stovetop pressure cookers for years. Indian home cooks have been using them for so long, so when it comes to writing Indian recipes for the Instant Pot, there's no translation needed. Biryani is usually worth the trouble (lots of cleanup; worrying about rice and lamb cooking to the right doneness at the same time; takes several hours). But on busy weeknights, try this version: it’s done in about an hour.
While this recipe is traditionally made with lamb, it can be substituted for your preference of meat. Any combination of beef, turkey, chicken, or pork is delicious.
One night last September, my husband and I had dinner at our friends' Deb and Paul's house. Paul had marinated a butterflied leg of lamb to grill on their rooftop patio, and he headed out there well after dark. The fall's earlier sundowns have never stopped people from grilling, but grilling in the dark usually involves a jury-rigged move with flashlights. Paul, an excellent cook, has come up with a nifty solution: he wears a camping headlamp from L.L.Bean. Nerdy, you say? I think not, after tasting his perfectly grilled lamb. (photo by Deborah Copaken Kogan)
The flavor of these Lebanese dumplings is wonderfully comforting and familiar, and they’re very easy to put together. The dumplings themselves are bright and brash, and the yogurt and mint sauce provides a perfect, mellow counterpoint, giving the dish depth and nuance. If you'd like to save some time and skip the from-scratch dough, try the genius shortcut of store-bought wonton wrappers. Altogether, this is a satisfying example of both how beautifully ingredients can complement one another, and why dumplings are a universally beloved food.
Love, love. It's terrific with all that black pepper. This could easily be sliced table-side because it's so pretty and unique-looking. Sophisticated without much effort. Next time I'd put cheese in the filling, but still, this one is a winner. I equate "pie" with time consuming, but this is not. Is it a weeknight dinner posing as something finer? As the lead says, you can easily experiment with the filling. Mine looked very nice—but would have looked even better if I had taken time to snug up the coils so that it was a bit easier to slice.
These lamb sliders were inspired by the Lamb Burger I had at The Breslin in NYC, the gastropub owned by British chef, April Bloomfield. The salty feta is the perfect accompaniment to the meaty lamb. It's deliciously simple, yet hearty, just like what you'd expect at any London pub.
This hearty, boldly flavored pasta is inspired by several Ottolenghi recipes and Diana Kochilas’ Pasta with Yogurt and Caramelized Onions. It’s cozy yet feisty, familiar yet exciting, one that engages all of the senses. The crispy lamb is a perfect foil to the creamy pasta (and a welcome shift from standard saucy ragus). Leftovers are great, too. The texture of the pasta is different (and equally delicious) on Day 2 since the pasta slurps up some of the yogurt sauce and gets a little crispy around the edges when reheated.
For years now, every time a friend has a baby, I make this lamb stew. Each of these women has claimed magic healing powers in every bite. I can't personally attest to the magic, but it does taste just wonderful. The recipe is some melange of Julia's Navarin and a number of other recipes I tried along the way
This recipe was a solid winner in our family! There’s a lot of spice in this recipe but the overall dish is in perfect balance thanks to the sparkling acidity of the pickled carrots and cooling effect of shayma’s Yoghurt and Spinach Dip. At first glance it looks like a fair amount of work, but each component is very quick and easy to put together and can be done the day ahead very easily. When I was ready to start cooking, all I had to do was quickly cook the lamb and assemble the pitas, making this a perfect dish for casual entertaining. This flavorful dish will be part of our regular menu rotation now!
Easy, accurate recipe instructions, which produced very tasty meatballs. The currants provide a nice sweet counterbalance to the rich tasting lamb. I was going to try slightly toasting the pine nuts, but was happy I didn’t. Toasting would have complicated the flavor and texture of the meatballs.
Weeks ago, I bought some fantastic-looking merguez sausage meat at the farmers' market. (In the winter, when the vegetable stands hold little more than a few sad looking potatoes, I tend to buy a lot of meat and eggs.) Unsure of what I wanted to do with it, I put it in the freezer and promptly forgot about it. Last week, while cleaning out the freezer, I came upon the merguez and moved it to the fridge, determined to make use of it. A couple days later, after taking stock of the rest of the contents of the refrigerator and finding a few sweet potatoes, an onion and some rosemary, it came to me: I'd rustle up a new kind of hash.
This is exactly what I wanted after the heavy holiday meals I had been eating for the last few weeks; Lizthechef's light lamb stew is perfection. The broth is complex and flavorful -- really, this is more like a hearty soup. Roasting the lamb on a bed of vegetables flavored with herbs, stock, and Guinness yields a really tender piece of meat that is easily pulled apart with a fork. And I love that everything is done in the oven. I bet this would be just as good made with a beef roast!
These were great and just the thing to throw on the barbecue. I halved the lamb, but made the full amount of the chimichurri. This recipe has three bold flavor profiles: marinated lamb, a spice rub, and cilantro chimichurri -- all with distinct flavors of their own, but blended beautifully in one little chop. The 6- to 8-hour marinade gave the chops a garlicky and salted flavor from the soy with a hint of sherry. The toasted spice rub had that unique taste you can only get from Szechuan peppercorns. The chimichurri added just the right amount of freshness and a little heat to round it all out. And the spice rub made a nice crust on the lamb chops.
The taste of lamb and tzatziki brings me back to my college days when I studied in Athens for a bit. These burgers are super flavorful and always a hit, even with burger traditionalists!
Barbecued pork ribs are such a traditional favorite for the Super Bowl, but I have fallen in love with the smaller size and meatier flavor of lamb ribs. Tamarind, cilantro, and peanuts skew this to a more Southeast Asian flavor profile, which I am always excited by.
Even though I cook a lot, I never seem to have enough good weeknight recipes in my arsenal. I came up with this one as a way to have meatballs during the week. The lamb meatballs are boldly flavored, and mixing in a dollop of yogurt keeps them tender. They cook in about 10 minutes under the broiler, then the cauliflower, drizzled with pomegranate molasses to help it caramelize quickly, follows on the same sheet pan and soaks up all of the delicious drippings. A quick mix of yogurt, tahini, and pomegranate molasses serves as the sauce. Low effort; huge reward.
