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 | | Search results for the keyword(s): broiling lamb | | | Additional Related Content | | |
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| To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up. |
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| A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut. In addition to salads, this green can also be steamed and served as a ... |
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| A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat. Sirloin chops are very meaty and make a larger and ... |
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| A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore ... |
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| Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops. They are easy to identify because of the ... |
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| A Greek food consisting of lamb that is cooked and served in a bread wrap, such as pita bread. A leg of lamb is most often cooked to be used as the main ingredient for the Gyro. ... |
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| Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne ... |
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| A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au ... |
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| 1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate. Rib cuts ... |
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| A sausage that is Scottish in origin and made by using a lamb's stomach lining (a sheep's pluck) as the sausage casing and filling it with a mixture of ground lamb organs, minced ... |
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