18 and slow roasted leg with and Recipes

leg of lamb, ground cumin, ground coriander, salt, olive oil, water

leg of lamb, garlic, quartered, loosely packed fresh oregano, dry white wine, chicken stock, lemon juice, tiny new potatoes , quartered lengthways, lemon, cut into 8 ths, olive, pitted ,i used a mix of green and black, olive oil, all-purpose flour, water

bone-in leg of american lamb (about 7 lbs.), all but a thin layer of fat trimmed, anchovy fillets*, chopped, pitted green olives, capers*, divided, chopped fresh oregano leaves, divided, extra-virgin olive oil, divided, full-bodied white wine , such as a viognier or rhone blend, baby artichokes, stems trimmed to 1 in ., shallots, young, thin carrots, thyme, divided, kosher salt and pepper

leg of lamb, garlic cloves (thinly sliced ), olive oil, lemons , juice of, dill (finely chopped ), ground cinnamon, ground cumin, oregano (or 1 tsp dried )

boneless leg of lamb, trimmed, olive oil, ketchup, dark brown sugar, grated peeled fresh ginger, oyster sauce, sriracha (hot chile sauce, such as huy fong), garlic cloves, minced

venison leg roast, vegetable oil (divided ), rib rub seasoning (most any rub will do, just not too much salt), fresh ground black pepper

olive oil, garlic, minced, salt, pepper, ground cumin, dried oregano, leg of lamb , boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 lb trimmed weight, fell and most fat removed, lemon, juiced, minced fresh parsley , cilantro or mint (optional)

leftover grilled chicken legs and thighs (remove skin and bones ), chicken legs and thighs poached with 4 cloves of garlic and 2 bay leaves and hickory salt (let cool, remove skin and bones), broth leftover and strained after poaching chicken, red onion, chopped, green pepper, chopped (any colors would be good), roasted garlic, diced tomatoes, italian seasoned, fiesta corn, black beans, green chiles, a palm full cumin, a palm full chili powder, chicken bouillon cubes , i used 5-6, a few shakes of cayenne and, a few shakes of cholula hot sauce, or your favorite, fresh ground hickory sea salt and pepper, reheating this 2 days later i added about a cup of rice to it in the slow cooker), corn tortillas cut into strips and fried in oil or warmed up in the microwave and then torn into pieces or fritos

leg or shoulder of pork, fennel seeds, coriander seeds, dried chile pepper flakes, maldon sea salt and freshly ground black pepper, extra virgin olive oil, plus extra for drizzling, garlic, skin left on the cloves, handful fresh sage, handful fresh rosemary

leg of lamb, 7 to 8 lb, bone-in , trimmed of fat, garlic, sliced, rosemary, broken into 2-inch pieces, extra-virgin olive oil, lemons, juiced, salt and coarsely ground black pepper, combined chopped thyme and parsley leaves

leg of lamb (or shoulder), fresh rosemary, olive oil, garlic, unpeeled, broken into cloves, salt & pepper (optional), plain flour, good quality chicken stock, fresh mint, finely chopped, red wine vinegar

garlic cloves, crushed, fresh thyme leaves, kosher salt plus more, fresh bay leaves, divided, yukon gold potatoes (6-8), peeled, cut into 1/4 slices, divided, olive oil, divided, freshly ground black pepper, bone-in leg of lamb, tomatoes , cut into 1/4 slices, onions , cut into 1/2 slices, dry white wine

young goat meat , perferably a hind quarter or 1 3 lb bone in lamb roast from the shoulder or butt-end of the leg, chiles guajillos, stemmed,seeded and deveined, garlic, cider vinegar, ground cumin, ground black pepper, salt, sugar, masa harina (mixed with 1 cup plus 2 tsp. hot tap water), ripe tomato , roasted,peeled and cored, oregano (mexican if you can find it), salt, onion, fresh coriander, limes

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

potatoes, peeled and quartered, carrots, baby, celery stalks , cut into 2 inch pieces, onion, peeled and quartered, garlic cloves, peeled and quartered, chicken broth, seasoned salt, dried parsley, pepper

potatoes, peeled and quartered, baby carrots, celery ribs, cut into 2 1/2 inch pieces, onion, peeled and quartered, garlic cloves, peeled and quartered, fat-free low-sodium chicken broth, turkey drumsticks (about 1/2 lb each), seasoning salt, dried thyme, dried parsley, pepper