Rosemary-Garlic Roasted Lamb LegCategoriesHealthy Foods Recipe
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Rosemary-Garlic Roasted Lamb Leg

Rosemary-Garlic Roasted Lamb Leg

Tender and juicy lamb leg infused with aromatic rosemary and garlic, roasted to perfection with a golden crust. This mouthwatering dish is the perfect centerpiece for an elegant dinner party or a special family gathering.

– makes about 6 servings –

Ingredients
1 (5-pound) bone-in lamb leg
6 garlic cloves, minced
4 tablespoons fresh rosemary leaves, chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
½ cup dry white wine

Steps

  1. Preheat the oven to 325°F (163°C). Place the lamb leg in a roasting pan.
  2. In a small bowl, combine the minced garlic, chopped rosemary leaves, olive oil, salt, and pepper. Mix well.
  3. Rub the garlic and rosemary mixture all over the lamb leg, ensuring it is evenly coated.
  4. Pour the white wine into the bottom of the roasting pan. This will help keep the lamb moist while roasting.
  5. Cover the roasting pan tightly with foil and place it in the oven. Roast for about 3 hours, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  6. Remove the foil and increase the oven temperature to 450°F (232°C). Return the lamb to the oven and roast for an additional 15-20 minutes, or until the surface forms a beautiful golden crust.
  7. Remove from the oven and let the lamb leg rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful result.
Caribbean Coconut Chicken CurryCategoriesHealthy Foods Recipe
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Caribbean Coconut Chicken Curry

This vibrant and fragrant Caribbean-inspired dish combines tender chicken, aromatic spices, and creamy coconut milk, resulting in a mouthwatering curry that will transport your taste buds to the islands. Served over a bed of fluffy rice, it’s the perfect blend of flavors and textures.

– makes about 4 servings –

 

Ingredients

1.5 lbs chicken breast, cubed
1 can (13.5 oz) coconut milk
1 cup chicken stock
2 garlic cloves, minced
1 onion, chopped
1-inch ginger, grated
2 tomatoes, diced
1 Scotch bonnet pepper, deseeded and minced
1 tbsp vegetable oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 cups cooked rice, for serving

Steps

  1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger. Sauté until fragrant and onions are translucent.
  2. Add the chicken pieces to the pot and cook until browned on all sides.
  3. Sprinkle the turmeric, coriander, cumin, paprika, salt, and black pepper over the chicken.
  4. Stir well to coat the chicken in the spices.
  5. Pour in the coconut milk and chicken stock. Stir in the diced tomatoes and minced Scotch bonnet pepper.
  6. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until chicken is cooked through and tender.
  7. Serve the Caribbean coconut chicken curry over a bed of cooked rice, garnishing with fresh cilantro if desired.