RecipeHive

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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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Farro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portobellos

Posted by in Shared Member Recipes

The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier. Think of it as barley-esque, only sexier. When tender, the grains will be a bit exploded, like barley. Because of farro’s Italian roots, this recipe uses a lovely Italian treat-roasted grapes and shallots-to marry the farro with roasted portobello caps. The finished dish is earthy, sweet, and tart all at once, and looks lovely at the center of the plate, garnished with a rosemary sprig.

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Herb-Crusted Leg of Lamb

Posted by in Shared Member Recipes

2 legs of lamb (9 pounds each), bone in, trimmed of excess fat

1 tablespoon plus 1/4 teaspoon olive oil

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 medium head garlic

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tablespoon dried oregano

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon all-purpose flour

1/3 cup brandy

1 1/2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1 tablespoon chopped fresh rosemary