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Garlic Lamb Shank With Potatoes

When talking about “lamb” we’re thinking about moist, well flavored, savory meat. Pair it with potatoes and cover both with an acidic and slightly hot garlic and lemon sauce. Cooking them together lends potatoes some of the lamb aromas, making them an irresistible roast combo. Feel free to serve this on a bed of refreshing greens.

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Ingredients Needed for Garlic Lamb Shank With Potatoes

For the garlic sauce:

7 garlic cloves
1 tablespoon lemon zest
1 tablespoon dried oregano
salt
pepper
¼ cup lemon juice
¼ cup olive oil

For cooking the lamb:

vegetable oil
5 pounds of bone-in lamb shank
8 medium-sized potatoes

For the tomato sauce:

1 cup canned tomatoes
1 ounce black olives

How to Make Garlic Lamb Shank With Potatoes

For the garlic sauce:
Add the garlic, lemon zest, oregano, lemon juice, and olive oil to a grinding mortar. Season with salt and pepper and grind. Set aside.
For cooking the lamb:
Drizzle a baking tray with vegetable oil and place the lamb shank on it.
Score the meat using a bigger knife, then cover it with garlic sauce. When doing this try to fill the cuts with some of the sauce (save some for the potatoes, too).
Fill the empty spaces in the tray with the quartered potatoes and cover them with the remaining garlic sauce. Roast for 60 minutes at 425⁰F/220⁰C.
For the tomato sauce:
Heat a skillet over low heat, add the canned tomatoes and black olives. Stir for 30 seconds then remove from heat.
Serve the lamb and the potatoes on a tray together with a bowl of tomato sauce.

Feta and Walnut Stuffed Squid With Garlic Sauce

The delicious squid is always quick and easy to prepare, and this recipe makes no exception. Just fill yours with a tangy oregano-flavored mixture of feta, walnuts, and sun-dried tomatoes. Upgrade with a white wine and garlic sauce.

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Ingredients Needed for Feta and Walnut Stuffed Squid With Garlic Sauce

For the filling:

7 ounces of feta cheese (200 g)
3 ounces of walnuts
1 ounce sun-dried tomatoes, chopped
1 spring onion, chopped
1 tablespoon breadcrumbs
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano

For the sauce:

1 tablespoon vegetable oil
3 garlic cloves, crushed
salt
pepper
⅓ cup white wine

For the squids:

1 pound squid (4 cleaned squids)
2 teaspoons of vegetable oil

How to Make Feta and Walnut Stuffed Squid With Garlic Sauce

For the filling:
Add the feta cheese to a bowl and crumble it using your hands. Add the walnuts into a zip bag and crush them using a mallet. Add them to the bowl, too.
Keep adding the sun-dried tomatoes, spring onion, breadcrumbs, parsley, and dried oregano. Mix them until even using a fork. Set aside.
For the sauce:
Heat the oil in a pot over low heat. Add the garlic and season with salt and pepper. Cook and stir until tender.
Add the white wine. Cook and stir and bring to a boil. Remove from heat.
For the squids:
Fill the squids with the feta and veggie mixture. Seal them using toothpicks and add them to a grill pan.
Cover the pan with the lid and grill the squids for 8 minutes on one side. Flip them, coat them with vegetable oil, and grill more.
Serve them sliced and dressed with some garlic sauce.

Lamb Liver Pate With Garlic Glaze

This is just a 30-minute job but be patient while it refrigerates overnight. It is mainly a starter but can be very well served as a snack. It is buttery in the most exquisite way and mildly hot from the garlic and pepper added in the pate and in the glaze. When serving it, double its smooth texture with the crunchy almond flake topping.

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Ingredients Needed for Lamb Liver Pate With Garlic Glaze

For the lamb-veggie puree:

2 ounces of butter
4 ounces of bacon, chopped
1 medium onion, chopped
2 garlic cloves, crushed
9 ounces of lamb liver, chopped
1 tablespoon tomato sauce
1 ounce brandy
1 bay leaf
1 ounce crème fraîche
salt
pepper

For the almond flakes:

2 ounces of almond flakes
salt

For the garlic glaze:

1 ounce butter
1 teaspoon fresh thyme, chopped
1 teaspoon peppercorns
1 garlic clove, sliced

How to Make Lamb Liver Pate With Garlic Glaze

For the lamb-veggie puree:Start melting 1 ounce of butter in a skillet over medium heat. Add the bacon, onion, and garlic. Cook and stir until onion is tender and the bacon starts changing color.
Add the lamb liver. Cook and stir for 4-5 minutes.
Keep adding the tomato sauce, brandy, and bay leaf. Cook and stir for 2-3 minutes more.
Pick the cooked lamb pieces and add them to a bowl. Set them aside. Also, pick and discard the bay leaf.
Add the creme fraiche to the skillet and stir a little. Transfer it to the blender. Add the cooked liver and puree them. Add the other ounce of butter, season with salt and pepper, and pulse again. Set aside.
For the almond flakes:Add the almond flakes to a saucepan or skillet and season them with salt. Stir-fry them until golden brown. Set aside.
For the garlic glaze:Start melting the butter in a skillet over low heat. Add the thyme, peppercorns, and garlic. Cook and stir for 1-2 minutes.
Coat two ramekins with some of this, then transfer the blended mixture into a piping bag.
Fill the ramekins with it, then top with the garlic glaze. Refrigerate overnight.
Spread on slices of bread or toast and top with fried salted almond flakes.

Garlic and Thyme Boulangere Potatoes

Be it a vegetarian meal or a side-dish, these potatoes get baked, not fried, which just makes them healthier. They cook a little slower, but it’s worth the wait. Serve them warm with some grated parmesan to enjoy their garlic and thyme-upgraded savor at its best.

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Ingredients Needed for Garlic and Thyme Boulangere Potatoes

For the sauce:

5 garlic cloves
1 teaspoon fresh thyme, chopped
pepper
1 tablespoon olive oil
salt

For the potatoes:

4 medium potatoes, sliced
salt
pepper
1 tablespoon olive oil
½ cup vegetable stock
1 tablespoon parmesan, grated (for serving)
1 teaspoon fresh thyme, chopped

How to Make Garlic and Thyme Boulangere Potatoes

For the sauce:
Add the garlic, fresh thyme, and olive oil to the mixer bowl. Season with salt and pepper and mix until even.
For the potatoes:
Add the potatoes to a bigger bowl and season with salt and pepper. Mix them using your hands.
Place them in a vertical position on two rows in an 11 x 7 x 1.5 inch (28 x 18 x 4 cm) baking pan.
Drizzle on top the garlic sauce, add the olive oil, and vegetable stock. Bake for 30 minutes at 400⁰F/200⁰C.
Serve garnished with grated parmesan and chopped thyme.

Chapati With Kalonji and Garlic

This is Indian pitta. It is buttery and well-flavored with garlic, coriander, and Kalonji seeds. Other than letting it rise for up to 4 hours, this dish is ready in no time. It is a 25-30 minutes job. Feel free to improve this by topping it with ingredients of your choosing.

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Ingredients Needed for Chapati With Kalonji and Garlic

2 cups of flour
salt
1 tablespoon baking soda
1 teaspoon powdered sugar
1 tablespoon yogurt
3 teaspoons of vegetable oil
¾ cup warm water
2 teaspoons of kalonji seeds
4 garlic cloves, chopped
2 teaspoons of fresh coriander leaves, chopped
2 tablespoons of butter

How to Make Chapati With Kalonji and Garlic

Strain the flour into a bowl, adding salt and baking soda.
Add powdered sugar, yogurt, and 2 teaspoons of vegetable oil. Mix for 30 seconds, then add the warm water.
Mix and knead using your hands until you have a dough. Let it rise for 3-4 hours.
Dust the work surface with some flour. Cut the lump of dough in two. Flatten one of them using a rolling pin.
Heat the remaining teaspoon of vegetable oil in a skillet over low-medium heat. Place the dough disc inside it and sprinkle 1 teaspoon of Kalonji seeds.
Add 2 chopped garlic cloves and 1 teaspoon of coriander leaves. Cook on both sides until golden brown. Follow the same steps for the remaining dough.
Serve them warm, each smeared with 1 tablespoon of butter.

Nile Perch Stew With White Wine and Garlic Mayonnaise

30 minutes is not that long of a time. This is all you need for cooking a delicious Nile perch stew. Cut the fish into cubes and cook it in white wine, onion, garlic, and tomato sauce. These, together with thyme and bay leaf, will concur in creating a finely-textured, and savory composition.

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Ingredients Needed for Nile Perch Stew With White Wine and Garlic Mayonnaise

2 teaspoons of vegetable oil
1 medium onion, diced
2 garlic cloves, crushed
2 tablespoons of tomato sauce
½ cup white wine
1 bay leaf
1 fresh thyme sprig
12 ounces of nile perch fillet, cubed
salt
pepper
1 tablespoon garlic mayonnaise
fresh parsley, chopped (for garnishing)

How to Make Nile Perch Stew With White Wine and Garlic Mayonnaise

Heat the vegetable oil to a skillet over low heat, then add the onion. Cook and stir until tender.
Add the garlic and tomato sauce. Stir for up to 1 minute.
Add the white wine, bay leaf, and thyme sprig. Stir once and cook until it starts boiling. Add the cubed fish, and season with salt and pepper. Simmer for 15 minutes.
Add the garlic mayonnaise, mix until even, and remove from heat. Serve garnished with chopped fresh parsley.

Cumin and Roasted Garlic Hummus

Making hummus at home is wiser than buy it. Think about it – this way it’s easier to have control over the ingredients you use. Also, the preservatives found in store-bought versions are limited to the minimum at home.

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Ingredients Needed for Cumin and Roasted Garlic Hummus

1 large garlic head
salt
3 tablespoons of extra virgin olive oil
2 cups of canned chickpeas
2 tablespoons of tahini
3 tablespoons of lemon juice
1 teaspoon cumin powder
black pepper
salt

How to Make Cumin and Roasted Garlic Hummus

Preheat the oven to 360⁰F/180⁰C.
Cut the top of the garlic head to expose the cloves. Add the garlic cloves to a small baking dish. Add 1 tablespoon of olive oil and salt, then move to the oven and roast for 30 minutes. You can also roast the garlic in a pocket of foil.
Remove garlic cloves from the oven and let them cool to room temperature. Squeeze the roasted garlic out of skins and add them to a food processor.
Add the canned chickpeas, tahini, remaining olive oil, lemon juice, cumin, salt, and pepper. Start pulsing. Add water gradually and continue to pulse until you reach the desired consistency.

Lamb Stew With Garlic and Bell Peppers

For this hearty warmer, team the savory lamb with garlic sharpness and other nutritious veggies. Complement the buttery lamb with acidic and zesty lemon, salty olives, and refreshing parsley. Omega-3, B vitamins and other goodies on a plate.

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Ingredients Needed for Lamb Stew With Garlic and Bell Peppers

2 ounces of butter
10 ounces of lamb shoulder, cubed
1 red onion, chopped
3 garlic cloves, sliced
2 bell peppers, chopped
1 cup vegetable stock
2 cups of tomato sauce
2 ounces of olives, pitted
2 spring onions, chopped
1 tablespoon fresh parsley
1 tablespoon lemon juice
lemon zest
salt
pepper

How to Make Lamb Stew With Garlic and Bell Peppers

Melt the butter in a skillet over medium heat and add the lamb cubes. Cook and stir until golden brown or for about 10 minutes.
Turn the heat to low, add the red onion and stir for about 2-3 minutes, until the onion softens. Add the garlic and bell pepper and stir again for about 1 minute.
Add the vegetable stock, tomato sauce, olives, spring onion, fresh parsley, lemon juice, and some lemon zest while stirring occasionally. Season with salt and pepper and stir for 4-5 minutes more.
Optionally, you can serve it with some sour cream.

Roast Lamb Shoulder With Garlic Potatoes

Prepare to drool over this one! First, sear the meat, then roast it covered in aluminum. The result is juicy and moist, also incredibly soft. Cook it together with veggies and a lot of herbs to enrich the lamb’s flavor. Then grab a fork and feast!

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Ingredients Needed for Roast Lamb Shoulder With Garlic Potatoes

3 garlic cloves
4 small potatoes, halved
1 red onion chopped
salt
pepper
Fresh herbs
1 tablespoon vegetable oil
1 pound lamb shoulder
½ cup fresh herbs
1 tablespoon lime juice
salt
pepper

How to Make Roast Lamb Shoulder With Garlic Potatoes

Press the garlic cloves with the flat side of a broad knife and then peel them. Add the garlic clove, potatoes, red onion, vegetable oil, and fresh herbs to a parchment paper-lined baking tray. Season with salt and pepper and set aside.
Heat the vegetable oil in a skillet over medium-high heat and add the lamb shoulder. Fry it both sides until golden brown.
Place the fried lamb shoulder on the baking tray on top of the other ingredients, drizzle the drippings over the meat, and place the herbs on top of it all.
Drizzle the lime juice, season with salt and pepper, cover with aluminum foil, then roast for 60 minutes at 340⁰F/170⁰C.

Cod Fillet With Garlic Bread and Cherry Tomatoes

For this cod with garlic bread and cherry tomatoes, we played with the aromas. We baked a garlic bulb just to use some of its fluid with our sauce made from salted cherry tomatoes dripping, lime juice, capers, oil, and vinegar. We enriched the flavors of the whole grain bread, cooked the fillets, and tastefully brought everything together on a plate.

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Ingredients Needed for Cod Fillet With Garlic Bread and Cherry Tomatoes

1 garlic head
2 teaspoons of olive oil
6 ounces of cherry tomato, halved
salt
2 whole grain breads slices, quartered
salt
1 garlic clove, crushed
1 tablespoon vegetable oil
14 ounces of cod fillet
salt
5 fresh thyme sprigs
1 teaspoon lime juice
1 teaspoon white wine vinegar
2 tablespoons of caper
1 teaspoon vegetable oil
1 teaspoon fresh parsley, chopped
1 teaspoon fresh basil leaves, chopped

How to Make Cod Fillet With Garlic Bread and Cherry Tomatoes

Place a garlic bulb on an aluminum foil, sprinkle it with 1 teaspoon of olive oil, wrap it, place it in a baking dish, and bake for 60 minutes at 360⁰F/180⁰C.
Add the cherry tomatoes to a bowl, season with salt, and set aside for 30 minutes.
Place the cut bread into a 10 x 5-inch baking dish, season with salt, sprinkle another teaspoon of olive oil, add the garlic, and roast for 20 minutes at 360⁰F/180⁰C.
Heat the vegetable oil in a skillet over medium heat, add the fillets and fresh thyme, and season with salt. Cook on each side for 3 minutes.
Transfer the tomatoes from their bowl to a strainer so that their liquid drips into another bowl. Add the lime juice, white wine vinegar, capers, and vegetable oil, season with salt and pepper, and mix. Unwrap the aluminum foil and crush the garlic head to force out some of its fluid. Mix more.
Add the garlic bread, cherry tomatoes, and some of the sauce. Garnish with parsley and basil.

Sea Bass With Garlic Sauce and White Wine

Cooking with style doesn’t have to be complicated and time-consuming. Crush the garlic in a grinding mortar mixing it with salt, pepper, and olive oil. Then just cover the fish with the garlic sauce and then bake it for 20 minutes. Serve with style!

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Ingredients Needed for Sea Bass With Garlic Sauce and White Wine

5 garlic cloves, sliced
1 teaspoon pink himalayan salt
pepper
1 tablespoon olive oil
1 sea bass
¼ cup white wine
4 ounces of salad mix, for garnishing
1 lemon, wedged

How to Make Sea Bass With Garlic Sauce and White Wine

Add the garlic and olive oil to a grinding mortar, season with Himalayan salt and pepper, and grind.
Place the fish in a 10 x 5-inch baking dish, cover with the garlic sauce, add the white wine, and bake for 20 minutes at 400⁰F/200⁰C.
Serve on a bed of mixed salad, garnished with lemon wedges.

Chicken Thighs in Garlic Wine Sauce

These chicken thighs are first fried, then cooked in a wine, garlic, and rosemary mixture, until they get soft and the liquid reduces into an incredibly flavored sauce. Eat the garlic cloves also, they’re delicious!

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Ingredients Needed for Chicken Thighs in Garlic Wine Sauce

2-3 teaspoons of olive oil
4 chicken thighs
salt
pepper
10 garlic cloves, peeled
1 cup white wine
4 rosemary sprigs

How to Make Chicken Thighs in Garlic Wine Sauce

Heat the olive oil in a skillet and lay the chicken thighs in it, skin-side up. Season with salt and pepper and fry for 2-3 minutes per side.
Throw in the whole garlic cloves and cook them for about 30 seconds, moving the skillet.
Pour in the white wine and add the rosemary sprigs. Cover with a lid and simmer for 30 minutes.
Before serving, sprinkle chopped chives on top.

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