Tag Archives: lamb

Lamb Chops, Marinated and Air Fried

Posted on March 11, 2024 by tbuzzee

One of our biggest reasons for shopping at Costco was their pretty frikkin’ fantastick lamb chops. Well… ok, and their wine selection. But now, one of our local markets has been stepping up their lamb game, and one day recently, … Continue reading →

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Lamb Chops, Marinated and Air Fried

Posted on March 4, 2022 by tbuzzee

So… You’ve made your Horseradish Sauce, right? It is developing flavor in a jar in the fridge? Right, so now we can prep the lamb chops; which, contrary to traditional wisdom, positively sings with horseradish sauce; no need at all … Continue reading →

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Boneless Leg of Lamb

Posted on January 6, 2022 by tbuzzee

In contrast to Thanksgiving, when we had most of my husband’s family for dinner; Christmas was just the two of us, so I went in search of something small, but Holidaze Feast worthy. My market delivered in the form of … Continue reading →

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Air Fryer Lamb Chops with Bonus Marinade

Posted on November 2, 2021 by tbuzzee

One of our fave warm weather dinners is marinated, then grilled lamb chops. Now, with the weather more suited to our northeastern Illinois home, how cool is it that I came across a method for air frying that is pretty … Continue reading →

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Lamb Ragu With Pappardelle

Posted on March 27, 2017 by tbuzzee

We were catching up on TV shows and binge watching “Worst Cooks in America” on Food Network, and Rachael Ray was helping her contestant to make a lamb ragu over pappardelle. It looked really good, so I went on the … Continue reading →

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Gyro Dip

Posted on September 29, 2014 by tbuzzee

I came across a recipe for a “Greek Layered Dip With Pita Chips” from Sandra Lee in Food Network Magazine, and knew it’d be perfect for a couple of gatherings we had going on over the weekend, but… I wanted … Continue reading →

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Parfait! Lamb Chops

Posted on January 11, 2013 by terry

I do love a good lamb chop, and these are, by far, my favorite way to make them: marinated for at least a few hours – but preferably overnight – and then grilled, or broiled. This time, since the weather … Continue reading →

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