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@starhadad:

Star Hadad
Star Hadad
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Region: IQ
Saturday 27 June 2026 20:16:58 GMT
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xoshnau012
L200 @_.ofrood :
سلاو لەخالم تەمەن درێژبی
2026-07-15 07:47:46
1
user10406404
user2906805145901 :
دە ست خۆش برام زۆر راستە
2026-06-27 20:37:42
1
umyusf7
umyusf :
جزك لله خىرا🌹
2026-06-28 01:41:13
1
drwdrawandze8
جندی مجهول ،،ک :
جوانە و ڕاستیشە شەکرە برا🥰🥰🥰
2026-06-27 21:14:30
1
sherwan823
Sherwan🖤⚜️/شـێـروان :
🖤🖤
2026-06-27 21:46:25
1
user949391730
wshyar xorany :
❤️❤️❤️
2026-06-27 20:20:06
1
eman_starr
﮼أیمان :
❤️❤️
2026-06-27 21:26:25
1
a7madm_511
𝐀 𝐡 𝐦 𝐚 𝐝 :
🥰🥰🥰
2026-06-27 20:59:06
1
s.barznji6
Sima~barznji♥️ :
♥️🥰
2026-06-27 21:53:38
1
mahmadharf4
محمد عارف ابراهيم :
🌹🌹🌹🌹
2026-06-28 04:54:02
1
anas.anas51
Anas barznji :
🥰🥰🥰
2026-06-27 21:24:31
1
kalswm.kalswm
kalswm rasul :
👍👍👍👍
2026-06-27 21:11:13
1
rekan_sabir
rekan sabir :
🥰🥰🥰
2026-06-28 06:22:18
1
rwandzi59
daeky yara💙" :
❤️❤️❤️❤️❤️❤️
2026-06-27 20:21:26
1
muhamad_omer4
﮼⚜️حەمەی ﮼مام ﮼عومەر :
🥰🥰🥰
2026-06-28 07:26:08
1
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well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.
well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.

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