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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!
Ingredients: lamb, wine, honey
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Chicken breasts, baked with Parmesan cheese and artichoke hearts, make for a quick and delicious weeknight meal.
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A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.
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These sliders are made with lamb shanks simmered in a slow cooker then covered with a homemade spicy mayonnaise for a mouthwatering surprise.
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This garlicky fall-off-the-bone roast chicken is crispy on the outside and tender and juicy on the inside. Everyone will be asking for the recipe!
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Perfect for soups and stews, this slow-cooked bone broth is made with roasted chicken bones and unpeeled vegetables, resulting in a much deeper flavor and darker color.
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.