RecipeHive

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Chopped Lamb Steak with Garlicky Spinach

Posted by in Shared Member Recipes

“Chopped steaks are really just glorified hamburgers,” Marcia Kiesel says. “It’s a ground meat patty, but you eat it with a fork and knife like a steak–with or without bread.” Marcia updates the old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese. “It’s such a lazy summer meal,” she says.

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Pappardelle with Lamb Ragu

Posted by in Shared Member Recipes

Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint. Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

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Chicken Schnitzel with Lemony Anchovy salad a la New York Times

Posted by in Shared Member Recipes

Dressing:

6 anchovy fillets

1 small clove garlic, minced

kosher salt

freshly ground pepper

lemon zest from 1 lemon

2 1/2 Tbsp fresh lemon juice

7-8 Tbsp extra virgin olive oil, to taste

Schnitzel:

2 eggs beaten

1/2 Tbsp Dijon mustard

1/2 cup seasoned flour (with paprika, nutmeg and cayenne)

1 1/2 cup panko or breadcrumbs

2 lbs chicken cutlets, pounded to 1/8 inch thick

Safflower oil for frying

1 Tbsp capers

Salad:

2 quarts mixed baby greens

2 cups soft herb leaves, like mint, tarragon, basil, parsley, cilantro, chervil, chives

1 scallion, thinly sliced