Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of ...

Marinating Combine Marinade Ingredients: In a medium bowl, whisk together the red wine, olive oil, balsamic vinegar, garlic, shallot, rosemary, thyme, Dijon mustard, honey, salt, and pepper ...

In Sofia's gourmet restaurant "Beyond the alley, behind the cupboard", Stuffed Leg of Lamb is very popular with the guests. Dry white wine, celery, carrots, salt, pepper Bone the leg of lamb using ...

Season the lamb with ... Add the celery, carrot, onion, turnip, tomato paste and anchovy and cook, stirring, until the vegetables just start to soften. Stir in the wine, scraping up any browned ...

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

Place the ginger, celery, scallions ... Immediately add the shrimp to the marinade, and toss to coat. (There will be very little liquid in the bowl.) Allow to cool, and marinate in the ...