Nutty Professor
| Drink Master
Cooking receipe to make Nutty Professor under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Grand Marnier 1/2 oz Hazelnut Liqueur 1/2 oz Irish Cream LiqueurStir with ice and strain into shot glass.[tubepress mode='tag',
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lamb chops with rosemary and lemon
| General Recipes
Cooking receipe to make lamb chops with rosemary and lemon under category General Recipes. You may find some video clips related to this receipe below.lamb chops with rosemary and lemon8 lean lamb chops25g buttergarlic saltfreshly ground black pepper2 tblsp fresh rosemary or 1 tbsp dried rosemaryjui
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Creme de Cafe
| Drink Master
Cooking receipe to make Creme de Cafe under category Drink Master. You may find some video clips related to this receipe below. 1 oz Coffee-flavored brandy 1/2 oz Rum 1/2 oz Anisette 1 oz Light CreamShake with ice and strain into old-fashioned glas
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Tropical Lamb Kebabs Recipe
| Barbecue
Type: Tropical Lamb Kebabs Free Cooking Recipe - Barbecue All good! Ingredients / Directions # 4 lb. (1.80kg) boned leg of lamb# 12 corn cobscut into 6 pieces# 1 large pineapple# 14 medium onionsfinely chopped# 8 tablespoons fresh basil leaveschopped# 8 tablespoons vegetable oil# hal
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Cooking receipe to make herb scented lamb with balsamic dressing under category Aga Recipes. You may find some video clips related to this receipe below.
herb scented lamb with balsamic dressing
50g thyme
50g rosemary sprigs
3 best end fillets of lamb about 800g total weight
freshly ground black pepper
6 whole unpeeled garlic cloves
150ml olive oil
150g spring onions thinly sliced
225g cherry tomatoes
3 tbsp balsamic vinegar
300ml lamb or chicken stock
1 level tbsp chopped fresh thyme
Place two or three sprigs of rosemary and thyme on a board put one lamb fillet over then season with pepper then top with a further two to three herb sprigs.
Tie the herbs and lamb into a bundle with string secured at about 40mm intervals. Repeat the process with the remaining lamb and herbs.
Place the lamb in a roasting tin with the garlic doves.
Drizzle with 4 tbsp olive oil anc season with pepper.
Cook on the bottom runners of the roasting oven for about 20 minutes for medium rare.
Remove the lamb from the roasting tin and place covered with foil in the simmering oven while you prepare the dressing.
Reserve the pan juices and garlic cloves ana set aside.
For the dressing heat the remaining oil in the roasting pan then add the reserved garlic cloves along with the spring onions and tomatoes.
Gently fry for 5 minutes then lift out and set aside.
Pour in the balsamic vinegar and bubble on the boiling plate to reduce by half.
Add the stock and reserved pan juices bring to the boil and continue bubbling for 5 to 10 minutes.
Add the chopped fresh thyme and return the garlic cloves spring onions and tomatoes to the tin.
To serve cut the string cut the meat into thick slices and use the herbs for garnish. Serve drizzled with the warm onion and tomatoes in balsamic dressing.
To save time ask your butcher to trim the lamb fillets removing the silvery membrane. If you buy the fillets untrimmed do this yourself. aga tip: the cooking times given here are for lamb that is medium rare. If you prefer medium cooked lamb cook for a further 5 minutes; for well done cook for a further 10 minutes. Lamb fillets make a perfect roast for two or four people. Cooked very quickly with no waste they soon become a firm favourite. The roast herbs are meant for flavouring and garnish they are not to be eaten as the twigs will stick between your teeth. This recipe is good served with potato puree.
Serves 4
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