Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lamb and kale. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in (I offset the water with more tomato paste). Add red potatoes, chopped onions, chopped kale, rosemary. Season room-temperature lamb chops with olive oil, salt, black pepper, oregano, thyme and crushed red pepper.
Lamb and kale is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Lamb and kale is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have lamb and kale using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lamb and kale:
- Prepare kale
- Take 1 bunch kale
- Get 2 clove garlic
- Make ready 1 chili pepper
- Prepare lamb
- Prepare 4 lamb chops
- Make ready tsp thyme
- Take 1 tbsp olive oil
- Get tsp salt
- Get tsp oregano
- Take 1 crushed red pepper flakes
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Instructions to make Lamb and kale:
- Pre heat oven to 180°C
- Season room-temperature lamb chops with olive oil, salt, black pepper, oregano, thyme and crushed red pepper
- Bake in oven for 15 minutes turning once
- Heat olive oil in saute pan
- Thinly slice garlic cloves and add to pan
- Add chopped chili pepper to pan and let saute for a minute
- Add kale and cook turning occasionally until bright green
This dish is great for making ahead, check the tips section for freezing instructions. Hello welcome to channel, in this video I will be sharing my lamb and kale recipe using my pressure cooker. Ingredients Onions Oil Black pepper Salt Garlic. These Lamb Meatballs and Coconut Shallot Creamed Kale is so yummy, it's good enough for company! Of course most meals that we make are good enough for company.
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