119790 roast leg welsh ginger honey cider Recipes

butter, chopped ginger, honey, carrots, peeled and thinly sliced, water, salt and pepper

honey, prepared dijon-style mustard, chopped fresh rosemary, freshly ground black pepper, lemon zest, garlic, minced, whole leg of lamb, coarse sea salt

leg of lamb (about 5 lbs), garlic cloves, slivered, fresh lemon juice, dried rosemary or 1 1/2 tsp some fresh sprigs rosemary, black pepper, coarsely ground, coarse salt

leg of lamb, malt vinegar, garlic clove, thinly sliced, fresh rosemary, anchovy fillets, cut into slivers, olive oil, red wine, red currant jelly

leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg), garlic cloves, slivered, lemons, onions, carrots, beer, salt, pepper, olive oil

leg of lamb, bone-in (about 4 lbs.), salt and pepper, fresh rosemary, divided, garlic cloves, unpeeled, red potato, halved, baby carrots, baby leeks , root ends trimmed (use white and some of the green parts), zucchini (baby ), all-purpose flour, red wine, brown stock (can sub chicken broth with a little kitchen bouquet or browning sauce added)

fresh gingerroot, peeled, leg of lamb (welsh if possible), fresh rosemary, butter, melted, dry cider, salt & freshly ground black pepper

leg of lamb, honey, prepared dijon mustard, chopped fresh rosemary, ground black pepper, lemon , zest of, garlic, minced, sea salt or 1 tsp kosher salt

salt, ground ginger, chicken thighs (about 1 lb), skinned, minced peeled fresh ginger, honey, fresh lemon juice, low-sodium soy sauce

leg of lamb , thighbone removed, and shin bone in (have your butcher do this), garlic, chopped, fresh thyme leaves, extra virgin olive oil, kosher salt and freshly ground black pepper, stout beer or porter (recommended: guinness), honey, juniper berries, crushed, bay leaves

leg of lamb , aitchbone removed by butcher and leg left untied, garlic cloves, 2 thinly sliced and 1 minced, chopped fresh thyme, chopped fresh rosemary, yellow-fleshed potatoes, extra-virgin olive oil, salt, black pepper, honey, mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

leg of lamb, coarsely ground black peppercorns, coarsely ground white peppercorns, coarsely ground green peppercorns, coarsely ground szechuan peppercorns, fleur de sel or gros sel, extra virgin olive oil to cook, plus extra to rub lamb, new potatoes, washed, unpeeled and quartered, yellow onions, large dice, carrots, peeled and sliced, smashed garlic cloves, minced thyme, salt and black pepper, to taste, sugar, fresh lime juice, water, unflavored gelatin, minced serrano chiles, mint chiffonade, limes , zested, salt

leg of lamb, purchased pesto sauce, shallots, peeled, heads radicchio, each cut into 3 wedges (do not core), basil sprigs

leg of lamb, large bone removed , shank bone left intact, garlic cloves, pressed, mustard seeds, dry mustard, dijon mustard, salt, ground pepper, cabernet sauvignon or other dry red wine, unsalted beef stock or canned unsalted broth, low-salt chicken broth, shallots, finely chopped, dry mustard, fresh parsley sprigs

leg of lamb, garlic, crushed, fresh basil, minced, fresh mint, minced, salt and pepper, dried rosemary, yellow onion, sliced

leg of lamb, garlic cloves, peeled, salt, ground black pepper, potatoes, peeled and sliced, onion, peeled and sliced, flour, beef broth, butter, fresh parsley

leg of lamb, garlic clove, sliced and cut into narrow slivers (1 large clove, more if cloves are small), lemon , juice of, salt, black pepper, coarse ground, olive oil, herbes de provence, dried (see note at end of directions), potatoes, sliced about 1 inch thick, salt, black pepper, olive oil, beef stock