@jmj0401: #winter #karina #jiminjeong #winrina #aespa

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Tuesday 01 September 2026 12:06:39 GMT

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imwithbluu :

I want thiss winterr again 😭😭

2026-09-03 17:09:11

6

Lily :

Ohhh

2026-09-01 19:20:05

9

rex_มีอายัม :

kangen minjeong era embul 😭🙏

2026-09-03 03:32:37

4

Akiera :

🥰🥰🥰

2026-09-02 10:59:16

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I’m not even a lamb lover… but THIS one got me. 🤤 When it comes to lamb, Avi is definitely the pro in our house, so I let him take the lead on this one. And I have to give it to him… this came out INCREDIBLE. Fall-off-the-bone tender, not gamey at all and packed with so much flavor. Served over carrot rice with all those beautiful vegetables and juices, this is definitely a showstopper for your holiday table💛 Serves 4–6 as a main dish Serves 8–10 as part of a larger holiday meal SHOWSTOPPING RACK OF LAMB Lamb • 3½ lb rack of lamb • 2 tbsp oil • 1 tbsp paprika • 1 tsp salt • 1 tsp black pepper • 6–8 garlic cloves, minced Vegetables • 1 large onion, sliced • 12 small onions, peeled & left whole • 12–15 white mushrooms, whole • 4 Italian eggplants, partially peeled & quartered • 8 garlic cloves • 8–10 pitted prunes • 2 red chili peppers, optional • 2 tbsp oil • Few bay leaves • 1 cinnamon stick • 1 tbsp paprika • 1 tsp salt • 1 tsp black pepper Sauce • ⅓ cup tomato paste • 1 tsp salt • 2 cups water Carrot Rice • 2 cups basmati rice, washed & drained • 1 large or 2 small carrots, peeled & shredded • 2 tbsp oil • 2 tsp salt • 4 cups water DIRECTIONS Rub lamb with oil, paprika, salt, pepper and garlic. Sear in a large oven-safe pan for a few minutes per side until beautifully browned. Remove and set aside. In the same pan, add sliced onion, seasonings, bay leaves and cinnamon. Once golden, add eggplant, whole onions, mushrooms, garlic, prunes and chilies. Cook 8–10 minutes, allowing the vegetables to brown. Make a well in the center and return lamb to the pan. Mix tomato paste, salt and water and pour over. Cover tightly with parchment paper and foil. Bake at 400°F for about 2 hours, until beautifully tender. For the rice, add rice, carrots, oil, salt and water to a nonstick pot. Bring to a boil, lower to a simmer, cover and cook 10 minutes. Turn off heat, fluff and let sit covered another 5–7 minutes. To serve, spread rice onto a large platter. Separate the rack into chops and arrange over the rice. Spoon all those gorgeous vegetables and juices over and around the lamb. Garnish with parsley and ENJOY! ❤️ This one belongs on the holiday table. #sivanskitchen #holiday #lamb #jewishnewyear #lambandrice

I’m not even a lamb lover… but THIS one got me. 🤤 When it comes to lamb, Avi is definitely the pro in our house, so I let him take the lead on this one. And I have to give it to him… this came out INCREDIBLE. Fall-off-the-bone tender, not gamey at all and packed with so much flavor. Served over carrot rice with all those beautiful vegetables and juices, this is definitely a showstopper for your holiday table💛 Serves 4–6 as a main dish Serves 8–10 as part of a larger holiday meal SHOWSTOPPING RACK OF LAMB Lamb • 3½ lb rack of lamb • 2 tbsp oil • 1 tbsp paprika • 1 tsp salt • 1 tsp black pepper • 6–8 garlic cloves, minced Vegetables • 1 large onion, sliced • 12 small onions, peeled & left whole • 12–15 white mushrooms, whole • 4 Italian eggplants, partially peeled & quartered • 8 garlic cloves • 8–10 pitted prunes • 2 red chili peppers, optional • 2 tbsp oil • Few bay leaves • 1 cinnamon stick • 1 tbsp paprika • 1 tsp salt • 1 tsp black pepper Sauce • ⅓ cup tomato paste • 1 tsp salt • 2 cups water Carrot Rice • 2 cups basmati rice, washed & drained • 1 large or 2 small carrots, peeled & shredded • 2 tbsp oil • 2 tsp salt • 4 cups water DIRECTIONS Rub lamb with oil, paprika, salt, pepper and garlic. Sear in a large oven-safe pan for a few minutes per side until beautifully browned. Remove and set aside. In the same pan, add sliced onion, seasonings, bay leaves and cinnamon. Once golden, add eggplant, whole onions, mushrooms, garlic, prunes and chilies. Cook 8–10 minutes, allowing the vegetables to brown. Make a well in the center and return lamb to the pan. Mix tomato paste, salt and water and pour over. Cover tightly with parchment paper and foil. Bake at 400°F for about 2 hours, until beautifully tender. For the rice, add rice, carrots, oil, salt and water to a nonstick pot. Bring to a boil, lower to a simmer, cover and cook 10 minutes. Turn off heat, fluff and let sit covered another 5–7 minutes. To serve, spread rice onto a large platter. Separate the rack into chops and arrange over the rice. Spoon all those gorgeous vegetables and juices over and around the lamb. Garnish with parsley and ENJOY! ❤️ This one belongs on the holiday table. #sivanskitchen #holiday #lamb #jewishnewyear #lambandrice

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