Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Anything marinated ...
Diana uses lots of ingredients here, but if you don’t have feta, nuts or pomegranate, you’re still guaranteed a great meal - Haarala Hamilton & Valerie Berry There are quite a lot of ingredients here ...
Cut the lamb into 2cm slices. Heat a tablespoon of olive oil in a medium saucepan over a medium-high heat and colour the lamb slices on either side, in batches so as not to overcrowd the pan. Return ...
*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings ¼ cup plus 2 tablespoons extra-virgin olive oil 6 small plum tomatoes (may substitute Kumato tomatoes) ½ ...
Hosted on MSN
Grilled lamb with a herby carrot pilaf
Butterflying a leg joint cuts the cooking time down drastically, allows the marinade to penetrate deeply and makes the joint easy to serve. The pilaf and ginger-spiked marinade gives it a North ...
Wilderness Cooking on MSN
Mountain tarragon cocktail & lamb-stuffed pilaf
In this unique village cooking experience, we gather wild tarragon from the mountains to create a refreshing herbal cocktail, then prepare an unforgettable dish - crumbly pilaf cooked inside an entire ...
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