loin of lamb

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meat from a loin of lamb

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Baked loin of lamb wrapped in Parma ham, puff pastry and mushrooms Serves 2 INGREDIENTS * 1 matured loin of lamb * 300g mushrooms * 1 garlic clove * Chopped parsley * 2 slices of parma ham * Puff pastry METHOD * Gently brown loin of lamb in a pan to seal in the juices but do not cook.
Or to be precise, loin of lamb, roasted and finished with a redcurrant jelly for me, and Gressingham duck breast with a black cherry and red wine sauce for him.
Scallops, loin of lamb, herb-crusted beef, foie gras and beautiful chocolate desserts.
Menu items include Yellow Fin Tuna, Hudson Valley Fois Gras, Domestic Loin of Lamb, and much more.
In the meat and game-bird category, we opted to sample the lemon herb duck breast with duck hash and preserved cherries and the pan-seared beef filet with wild nettle risotto, asparagus and morel mushrooms, but other offerings included roasted quail, loin of lamb, guinea hen breast and spiced squab - all sounding delicious.
Ask your butcher to prepare these from a well-trimmed, boneless loin of lamb and slice it into circles which will end up about twice the size of a pounds 2 coin.
INGREDIENTS 175g loin of lamb 1 tbsp honey 1 bunch of mint 1 courgette 1 red pepper 1 red onion 1 tortilla pancake 1 tbsp hummus Salad leaves
Then it was a fillet of wild seabass followed by a loin of lamb.
And my wife was equally impressed with her seared pigeon breast, followed by garlic and rosemary marinated loin of lamb, finished off with a selection of cheeses.
Guests will be served dishes including pan fried mackerel, shallot puree and a la Greque vegetables, pan roasted loin of lamb with garlic puree asparagus and white chocolate mousse mille feuille with raspberry elderflower and lemon thyme jelly.
On the menu The hotel is famous for its restaurant, Adam Simmonds at Danesfield, and has a testing menu offering signature dishes such as sauted Scottish langoustine, slow-cooked loin of lamb and milk chocolate, banana and rum millefeuille.
Second course was a choice of sorbets or soups, and for the main I picked a succulent roast garlic and rosemary studded loin of lamb, served with ratatouille and mash, while my other half raved about the quality of his Scotch fillet of beef, served simply but effectively with chips and a Bearnaise sauce.