Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

Andrae Bopp's incredible lamb derives its bold flavor from a thick paste of garlic, shallots, and herbs that's slathered on the meat and allowed to infuse in the fridge overnight. After the lamb ...

The parsley, garlic, and shallot combined with the lamb are a compelling savory dish. In France, we serve alongside potatoes ...

Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots, garlic and cumin, then roast in the oven for 40 minutes. Remove the roast and pour over the white wine.

Remove lamb with slotted spoon back to large bowl. Add onions and shallots to pan. Sauté onion and shallots until onions are just softened and slightly golden, about 5 minutes, stirring frequently.

Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with ...

Add the lamb and kidneys and toss them thoroughly in the seasoned flour. Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and ...

While the lamb is marinating, peel and finely slice the shallots. Place in a small bowl with the juice of the remaining lemon and a good pinch of salt. Halve, deseed and finely slice the chillies.

"Lamp chops," Diaz replied. "Mediterranean lamb chops, some couscous, and some broccoli and sauteed zucchini." "Did you make him the 'shallot gold' that night?" Barrymore asked and Diaz confirmed ...

You can buy lamb tongues at shops selling halal and kosher ... a little goes a long way. Fried shallots are sold in small bags at shops specialising in southeast Asian ingredients.

It takes several hours for short ribs, brisket, or a lamb leg to go from tough to tender ... Here, they are cooked alongside shallots, carrots, and chickpeas. Start by preheating the oven to ...

Remove from heat. Stir in remaining 2 tablespoons lemon juice and butter until melted. Garnish artichokes with capers and remaining shallot. Serve with lamb and drizzled with sauce.