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  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Beef,  Main Course

    Braised Rack of Lamb

    March 19, 2014 / 8 Comments

    Braised Rack of Lamb. Lamb is such a treat for me, especially when it gets special braising love.  We found a gorgeous 8 rib rack at our local wholesale club.  We promptly cut it in half.  Two meals are better than one when you’re Cooking for Two.

    Read More
    Libby Zappala

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    Lamb Gyros

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    August 7, 2013
    Overhead picture of large platter with lettuce leaves, sliced steak, little potatoes, mushrooms, asparagus, tomatoes and avocado. There's a small dish of chimichurri sauce.

    Satisfying Steak & Potato Dinner Salad {with Chimichurri Sauce}

    April 25, 2021

    Beef, Bean & Cheese Nachos {with Jalapeños}

    June 20, 2014
  • North African Lamb Kebobs
    Beef,  Gluten Free,  Low-Carb,  Main Course,  North/South African

    North African Lamb Kebabs {with Cilantro Mint Pesto}

    August 23, 2012 / 6 Comments

    North African Lamb Kebabs sounded so intriguing to me.  Traditionally we think of kebobs made up of ‘hunks’ of meat and/or vegetables.  These kebobs are made with ground lamb that’s blended with heavenly herbs and spices.  I came across a recipe in one of my cooking magazines and the ingredients list was right up our alley (and mostly on hand):  cumin, coriander, paprika, fresh cilantro, mint, oregano, ginger, garlic…..can’t you just smell it. 

    Read More
    Libby Zappala

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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