1 day ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Herb Roasted Leg of Lamb with Tahini Roasted Cauliflower

While most holiday dinner tables feature turkeys or hams, we opt for a leg of lamb. It doesn’t require any brining or marinating and cooks in 2-3 hours, ideal for an easy family meal.

Makes 6-8 servings

6 sprigs fresh rosemary
1 cup fresh mint leaves
10 garlic cloves
¼ cup olive oil
5-7 pound bone-in leg of lamb
2 tablespoons Kosher salt
2 teaspoons black pepper

Preheat oven to 500°. In a food processor combine rosemary, mint, garlic and olive oil. Pulse briefly until everything is well incorporated into a paste and set aside.

Season lamb with salt and pepper, then thoroughly rub lamb with herb and garlic paste. Cover with foil and roast for 30 minutes. Remove foil and reduce oven temperature to 375°. Cook lamb for another 60-90 minutes or until internal temperature reaches 120-125° for medium rare or 140-145° for medium well. While lamb is roasting, prepare cauliflower.

½ cup tahini
2 lemons, juiced
2 garlic cloves, grated or finely minced
1 teaspoon Kosher salt
½ teaspoon black pepper
1-2 tablespoons water
2 heads of cauliflower, cut into small florets
¼ cup olive oil

In small bowl, whisk together tahini, lemon juice, garlic, salt and pepper. Add water as needed to thin out sauce and set aside. On a parchment covered baking sheet or silicone baking mat, toss cauliflower florets with olive oil. Roast at 375° for 25 minutes or until starting to brown. Remove from oven and pour tahini sauce over cauliflower. Return to oven and bake for an additional 5 minutes. Serve on platter with roasted lamb.

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Blog: The Migoni Kitchen - We are a family of 3 who share a love of cooking inspired by our diverse family backgrounds. Follow us on Instagram and Facebook @TheMigoniKitchen.

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