Rack of lamb with red bell pepper sauce.

Rack of lamb with red bell pepper sauce.

Rack of lamb with red bell pepper butter sauce is one of the tastiest ways to prepare lamb. You can even roast the lamb in an air fryer!

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Moroccan Style Lamb and Couscous

Moroccan Style Lamb and Couscous

1. In a large bowl combine the yogurt, cumin, corriander, cinnamon, paprika, cayenne and garlic. Save 1 TBSP of the mixture and set aside.2. With the rest of the yogurt mixture slather the lamb chops. Cover the chops and let them marinate in the fridge for 6 to 8 hours.3. Preheat oven to 450 degrees F. Toss the tomatoes and red pepper with the 1 TBSP yogurt mixture and place in foil. Roast the tomatoes and pepper mixture in the oven for about 15 minutes or until lightly blackened.4. Remove the tomato and pepper mixture from the oven and place in a food processor with the salt, oil, and vinegar and puree.5. Prepare couscous according to box directions replacing an equal amount of water with the puree.6. Pull the lamb chops out of the fridge and season liberally on both sides with salt and pepper.7. Heat a cast-iron skillet over medium high heat and grill the chops about 5 minutes each side.8. Serve the chops along side the couscous.

Chicken Casserole in Traditional Sauce

Chicken Casserole in Traditional Sauce

How to make a Chicken Casserole in Traditional Sauce. INGREDIENTS: Serves 4 4 chicken thighs or 8 chicken legs1 onion, chopped4 garlic cloves2 green paprika, chopped2 carrots, sliced10-12 mushrooms, sliced1/2 cup tomato sauce1 large roasted red bell pepper or 4 piquillo pepper, sliced1/2 cup white w

Oven Roasted Chicken with Balsamic Sauce

Oven Roasted Chicken with Balsamic Sauce

Chicken and bell pepper roasted in the oven, with a delicious balsamic sauce. It's super easy and simple to make. Dinner will be ready in just 25 minutes!

Spicy Pot Roast with Salsa Rojo

Spicy Pot Roast with Salsa Rojo

1. Mix the Mexi-spice together.2. Preheat the oven to 325 degrees. Place a dutch oven on the stove over high heat and a TBSP oil.3. Pat the roast dry with paper towels. Season with salt and mexi-spice.4. Once the oil in the dutch oven begins to smoke add the beef and sear on all sides.5. Add the water and bring to a boil. Cover and place in preheated oven for 2 hours.6. Place a cast iron skillet over a high burner with a touch of oil. Add the onion slices and cook till charred on one side then flip and char on the other side. Place cooked onion in a blender cup and set aside.7. In the same pan add the garlic cloves and turn a few times cooking about 5 minutes or until softened. Remove the skin and put the cloves into the blender cup with the onions.8. Remove the core from the tomatoes and cut an X in the on the bottom. Cut each tomato in half. Char the tomatoes on both sides in the same cast iron pan. Add a little more oil if needed. Remove the skins and add to the blender cup,9. Char the skin of the red pepper over the open flame of a gas stove or in the cast iron pan. Remove the skin and seeds and discard. Add the pepper flesh to the blender.10. Add the salt and mexi-spice to the blender. Puree until smooth. Then with the motor running slowly drizzle in the olive oil.11. Taste and season if needed.12. Shred the beef and serve with the sauce. Serve with tortillas or refried beans or rice.

Leftover Lamb Lancashire Hot Pot

Leftover Lamb Lancashire Hot Pot

A leftover lamb Lancashire hot pot is a wonderful meat and potatoes dish that is perfect for using leftover roast lamb! This one-pot comfort meal features lamb, potatoes, and veggies that are braised in the oven with a savory gravy until delightfully tender- it's as tasty as it sounds!

Pork roast with mushrooms, white wine sauce and mustard

Pork roast with mushrooms, white wine sauce and mustard

Recipe Pork roast with mushrooms, white wine sauce and mustard instant pot - This is a good combination of ingredients that should give the meat a really good taste. Mustard and spices will make the sauce to cover the meat full of flavors. recipe pressure cooker - recipe instant pot

Pork roast with barbecue sauce and potatoes

Pork roast with barbecue sauce and potatoes

Recipe Pork roast with barbecue sauce and potatoes instant pot - In that recipe, you won't need to prepare a sauce to go over the meat. After roasting the pork roast, you add some barbecue sauce in the pot and cook the potatoes and meat in it. recipe pressure cooker - recipe instant pot

Tomato Salad with Goat Cheese - Dreamy Table

Tomato Salad with Goat Cheese - Dreamy Table

It still monsoon season in Jakarta but the weather is super hot. I don’t feel like to cook so today I just make this simple tomato salad with goat cheese. I like to eat this salad as a main dish with grilled bread, but this salad also fantastic as a side dish for grilled sausage, roast beef or seafood.  For my salad, I use mixed of sugar tomato, yellow cherry tomato and freshly picked green tomato from my garden. You can use any tomato, but it even better if you made it with different types of tomatoes. Tomato Salad with Goat Cheese Ingredients Tomato salad 2 handfuls mixed ripe tomatoes sea salt mint leaves, finely sliced goat cheese, crumbled Dressing 1 shallot, finely minced 1 garlic clove, finely minced 3 tbsp extra virgin olive oil 3 tbsp red wine vinegar sea salt freshly ground black pepper Cooking Direction Put minced garlic, shallot and red wine vinegar in a small bowl, let it rest for about 5 minutes.  Whisk in olive oil and season with salt and pepper. Slice the large tomatoes about 1 cm think and halve the cherry tomatoes. Lightly season with sea salt. Take a large plate and start …

Roast Beef with Mushrooms

Roast Beef with Mushrooms

1. Preheat oven to 375 degrees F. Mix all dry seasoning for the beef in a small dish.2. Pat the beef dry with paper towels and coat with the oil. Sprinkle with seasoning mix all over the roast and rub in. Place in a baking dish into the oven. The general rule is 375 degrees for 20 minutes per pound for medium-rare. This time will vary depending on your oven and the type of pan you are using. So start with 40 minutes and check on it.3. While your beef is roasting prepare your mushrooms: In a measuring cup or bowl pour the gelatin over the beef broth and set aside4. Heat a 12 inch saute pan over high heat with a tablespoon of oil. Once the oil begins to lightly smoke add the shallots and cook until browned, stirring often.5. Add the mushrooms, thyme, salt & pepper to the pan and cook until mushrooms are tender. Add the sherry and reduce heat to low. Cook until wine has evaporated, the pan begins to sizzle and you are all like "whoa I think that's gonna burn" then and only then add the beef broth. Reduce by 3/4 volume. Taste and season if needed. Keep warm until serving.6. Check your beef and remove from oven when cooked to your liking and allow to rest for 15 minutes.Rare- 125° FMedium Rare- 135°FMedium- 145°FMedium Well- 150°FWell Done- 160°F7. Slice the beef 1/4-1/2 inch thick and serve with the mushrooms

Lamb Croquettes

Lamb Croquettes

How to make Lamb Croquettes. Ingredients: Makes 12 Croquettes 500g leftover roast potatoes (or mashed potatoes)250g chopped cooked roast lamb25g grated Parmesan2 tbsp chopped flat-leaf parsley leaves100g plain flour2 eggs150g panko breadcrumbshandful of mint leaves1 tbsp light brown sugar3 tbsp malt

Roasted Artichoke and Spinach Ravioli

Roasted Artichoke and Spinach Ravioli

1. Toss the chopped artichokes in the oil and pepper and place on a baking sheet roast in 400 degree oven for 20 minutes. Allow to cool.2. Make the Dough: in a large bowl or on the counter (if you're feeling brave) make a mound of flour. Make a well in the center about 4 inches wide. Combine the eggs, yolks, and salt in a measuring cup or small bowl and beat together. When combined pour into the center of the flour. Gradually incorporate flour into the eggs until a wet, sticky dough has formed.3. Begin to fold additional flour into the dough turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes. 4. Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.5. Wrap ball of dough tightly in plastic wrap and rest on counter for 30 minutes.6. In the meantime make the filling: combine all the filling ingredients in a bowl and mix thoroughly. Taste and season with salt and pepper if needed. Cover and store in fridge until needed.7. Put a pot of salted water on the stove and allow it come to a boil while you make your ravioli.8.. Make the ravioli: Roll the dough as thinly as possible, when you think it is thin enough, roll some more. If using a pasta machine it is recommended that you roll out only to the second to last setting. Make sheets that are approximately 6 inches x 14 inches.8. Working with one sheet at a time; lay the sheet lengthwise in front of you. Find the center of the dough. Make 4 tablespoon size blobs of filling equal length apart on the dough. Brush water around the filling. Fold the dough over the filling. Press around each blob of filling sealing it between the dough. Cut (using a paring knife or pasta cutter) the four ravioli apart and trim off any excess dough. If you do not have a pasta cutter you can use the tines of a fork to make it aesthetically pleasing if you wish. Set raviolis aside on a floured surface.9. Drop half the ravioli into the boiling water and cook 3-5 minutes. Pull out with a hand strainer. Repeat with the remaining raviolis.10. Make the sauce: In a 2 quart sauce pan reduce the wine until it is almost completely evaporated. Add the cream, salt, pepper, and nutmeg. Bring to a boil and reduce heat to a simmer. Simmer until sauce has reduced to half the volume that you started with. Taste and season as needed.11. Serve ravioli with a light drizzle of the sauce.

Rosemary Dijon Roast Beef with a Mushroom Red Wine Sauce

Rosemary Dijon Roast Beef with a Mushroom Red Wine Sauce

For the roast:1. Preheat oven to 500°F.2. Place salt, pepper, rosemary, thyme and baking powder into a spice grinder or blender and grind to a course powder.(Set aside 1 tsp of this mix for the sauce below)3. Brush the roast with the Dijon and sprinkle the spice mix all over the meat.4. Place on a wire rack fitted over a baking sheet and place in the preheated oven for 10 minutes.5. Reduce heat to 350° and cook for 60 minutes.6. Remove roast from oven and tent with foil. Allow to rest for 10 minutes. 7. To serve slice roast against the grain.For the sauce:1. heat the oil over high heat in a small sauce pot. Add the mushrooms and shallots and cook for 2 minutes.2. Add the wine and allow the wine to cook and reduce. Lower heat and stir constantly until liquid has evaporated.3. Add the butter and allow to melt over medium-low heat. Stir in flour and cook for 3 minutes.4. Whisk in the broth and spice rub. Bring to a boil and simmer until thickened, whisking often, about 20 minutes.5. Remove from heat and whisk in the Dijon.

Savoury Rice Recipe

Savoury Rice Recipe

Savoury rice is an all-time favourite with any main meal with a roast, be it chicken, beef or lamb. Try our recipe and play around by substituting the pepper and peas with colourful veggies of your choice - like corn and carrots.

Keto Beef Stew Pies

Keto Beef Stew Pies

How to make Keto Beef Stew Pies. INGREDIENTS: Makes 6 For the beef stew filling: 3 tablespoons bacon fat1 cup sliced mushrooms1/2 cup chopped onion1/3 cup finely chopped celery 1 clove garlic1 pound stew beef, or chuck roast cut into 1 inch cubes1 teaspoon kosher salt1/2 teaspoon ground black pepper

Chris LaPorte’s Mushroom Port Wine Sauce

Chris LaPorte’s Mushroom Port Wine Sauce

Beef is Chris LaPorte’s speciality—perfectly seasoned and cooked steaks, prime rib, country fried steak, and melt in your mouth pot roast...

Green beans with cremini mushroom sauce

Green beans with cremini mushroom sauce

Adapted from Food & WinePerfect side to serve with roast turkey, chicken, beef or pork.

A 'Raan-inspired' Holiday Roast Leg of Lamb served with Minty Sweet Potatoes and Parsnips - Peri's Spice Ladle

A 'Raan-inspired' Holiday Roast Leg of Lamb served with Minty Sweet Potatoes and Parsnips - Peri's Spice Ladle

Nothing says celebration like the aromas of a juicy ‘Holiday Roast’ at the center of our dinner table. This year, we hope to inspire the focal point of your get-togethers and family dinners, by bringing mouthwatering flavors from the Indian sub-continent’s North-West Frontier cuisine to your holiday table. Well-known for its use of distinct flavorings... Read More »

Easy Lamb Roast

Easy Lamb Roast

How to make an Easy Lamb Roast. INGREDIENTS: Serves 4-6 3 pounds leg of lamboil, for fryingSalt and black pepper1 large onion, sliced6 large carrots, chopped2 pounds baby potatoes, or cubed potatoes1 tsp herb de provence or Italian herb blend1/2 tsp paprika1/3 cup red wine or broth2 tbsp finely chop

Moroccan Lamb Stuffed Squash

Moroccan Lamb Stuffed Squash

These irresistible honeynut squashes are stuffed with a Moroccan-inspired lamb filling and are sprinkled with a crispy brown-butter breadcrumb and feta topping. It's a beautiful main course that’s as fitting on a weeknight table as on a special occasion menu. Honeynut squash has a rich, sweet flesh, but if you can't find it you can use acorn squash instead (since acorn squash isn't quite as rich or sweet as honeynut, I suggest adding a drizzle of honey or maple syrup to each roasted squash cavity before stuffing). If your squashes are really small, roast four instead of three.

WINE BRAISED SHORT RIBS WITH ROASTED MUSHROOMS AND A CREAMY PAN SAUCE

WINE BRAISED SHORT RIBS WITH ROASTED MUSHROOMS AND A CREAMY PAN SAUCE

I have recently, in the last few years, discovered that I’m obsessed with short ribs. They are amazing, if cooked correctly. Short ribs aren't like the regular ribs you barbecue. Short ribs are a cut of beef taken from the brisket or rib area of the cow. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. They are more like 'pot roast on a stick' as Ree Drummond, Pioneer Woman, would call them. She is so right!

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