Chicken dinner or lamb?!
Chicken dinner or lamb?
Answers:
Oooh, lamb, definitely. Chicken freezes to keep better.
Have a red wine and mushroom sauce with it, they're really nice. Or failing that, do parcels in the oven with tomatoes and red peppers, wrapped in tin foil. The foil keeps the flavour in nicely, takes about half an hour to cook.
which ever one you didn't have last.
Make kabobs. Have both.
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Lamb
You can have Chook ( Chicken) any time.
Use a Leg of Lamb and Baste regularly.
You can use some Rosemary.
I think the best way is to lay the Lamb on a bed of FRESH Rosemary.
turning it half way through cooking
Don't be afraid to slosh some Olive Oil over it all.
Cooking times from the Experts
http://www.australian-lamb.com/lamb/cook...
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as you like......I think lamb
chicken
Chicken.
Since its my favourite and you can download my free chicken cookbook with 300 recipes here:
http://mycookery.com/blog
Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.
Original recipe yield: 8 servings
INGREDIENTS
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
DIRECTIONS
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
chicken