Meat recipe collection

Lamb and pine nut stir fry: quick microwave stir fry with thinly sliced lamb, bok choy, mushrooms, and oyster sauce. Toasted pine nuts on top for crunch. Ready in under 30 minutes over rice.

An easy lamb canape: crisp celery-seed toast strips spread with a quick cooked-lamb-and-mayonnaise mixture and topped with pimiento. A smart, retro party bite for using up leftover roast lamb.

One-pan lamb chops with zucchini, scallions, and tomato wedges in a quick beef broth. 30-minute weeknight dinner that pairs seared lamb with tender-crisp summer vegetables.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.

Layered dinner casserole with green beans, sliced ham, cream of celery sauce, melted American cheese, and buttery croutons. A microwave-quick 1970s supper.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.

Lighter chicken Waldorf salad with Granny Smith apple, mango, candied ginger, and walnuts in a tangy light mayo-chutney dressing. A tropical twist on the classic.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.