Pork & Lamb (Williams-Sonoma Kitchen Library) by Joanne Weir

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  • Pork meat loaf with sweet-and-hot sauce

    • nicolepellegrini on November 14, 2018

      Made this strictly using ground pork (no ground beef). At first it was a bit crumbly but when I let it rest for more like an hour than just 20 minutes (as the recipe specifies) it cut much cleaner. Nice flavor with the mushrooms. I did add more ketchup to the sauce as I thought it was too tangy and sharp at first.

  • Moroccan-style broiled pork chops

    • nicolepellegrini on November 14, 2020

      I've made this a few times and always enjoyed it. It's a good marinade for thinner pork chops so that they don't dry out and get tough.

  • Pecan-crusted pork chops

    • nicolepellegrini on January 08, 2021

      Tasty and super-easy. I didn't have time to make the recommended chutney, but served with some honey-mustard sauce and that worked very well.

  • Southwest pork stir-fry

    • nicolepellegrini on July 17, 2019

      This was quite simple and fast to cook. I'm not always fond of an overpowering cumin flavor, so I used half the amount recommended and substituted curry powder for the rest. I also sauteed the peppers and onions less than listed to keep them a little crisper, which worked out well IMO.

  • Moussaka

    • nicolepellegrini on July 06, 2019

      A bit of work, but quite satisfying. Be sure to season well at each step of the process to keep it from being bland.

  • Sweet-and-spicy lamb curry

    • nicolepellegrini on March 27, 2018

      So, so good and for a curry not a lot of work. I substituted non-fat Greek yogurt for the coconut milk/heavy cream, to keep down the fat, and it still had a luscious mouthfeel and the lamb was incredibly tender. My only caution would be to watch how much curry powder you use, depending on how hot it is. I'd taste and add more as necessary instead of the full amount all at once--I liked the heat but it was a bit much for my S.O.

  • Lamb stew with artichokes

    • nicolepellegrini on September 08, 2018

      Another very good recipe from this little book. It's a relatively simple stew to put together (I did substitute frozen prepared artichoke hearts for fresh ones), but very filling and flavorful. Trim the fat off the lamb to keep it lighter.

  • Crusted rack of lamb

    • nicolepellegrini on April 08, 2021

      This was a good way to prepare a small rack of lamb and made for a classy presentation for Easter dinner for two (making with only one rack instead of multiple.)

  • Lamb and black bean chili

    • nicolepellegrini on July 16, 2019

      This was a pretty nice chili that made enough to eat for days. Not too strong of a lamb flavor (a plus as far as my S.O. is concerned). After browning the meat and sauteing the vegetables, I deglazed the pan with the beer and then transferred everything to a slow cooker to get the meat nice and tender without having to hover over it.

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  • ISBN 10 0783503091
  • ISBN 13 9780783503097
  • Published May 24 1999
  • Format Hardcover
  • Page Count 108
  • Language English
  • Countries United States
  • Publisher Time Life Medical
  • Imprint Time Life Medical

Publishers Text

America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to guide modern cooks.

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