My partner AJ totally got excited when I told him I was making a leg of lamb for my last Anolon recipe. It’s been a fun past six weeks creating recipes for an awesome company like Anolon and I have to say that this might be my all time favorite recipe that I’ve created for them. I say favorite because it was both insanely easy and also impressive! The easy part comes from the fact that you just chop up a few vegetables, pour the pomegranate molasses over the lamb and basically stick it in the oven and you have dinner. The impressive part is it’s a leg of lamb! Who isn’t impressed when that is placed in front of them at a dinner table? Go on over to the Anolon’s site to get the recipe for this Pomegranate and Orange Leg of Lamb. But before you do, read before below for a chance to win all six pieces of cookware that I used to develop recipes for Anolon.
[This giveaway is closed!]
As a special holiday thanks to all you readers, I’m also working with Anolon to do a massive giveaway! I’m giving away all six pieces of cookware that I used to create my recipes to one lucky reader! Included in this giveaway are:
Anolon Advanced Pie Pan – which I made my Caramel Pumpkin Pie with Rosemary Crust
Anolon 9 x 13 Vesta Stoneware Rectangular Baker – which I made Rosemary Honey Orange Glazed Rainbow Carrots
Anolon Nouvelle Copper 10” Covered French Skillet – which I made Bacon and Leek Arancini (Fried Risotto Balls)
Anolon Nouvelle Copper 3 Qt. Stainless Steel Sauté – which I made Dukka Encrusted Pork Loin
Anolon Advanced Umber 3.5 Qt. Covered Chef’s Pan – which I made Polpettone, Italian Beef and Veal Meatloaf in Dry Vermouth
Anolon Vesta Cast Iron 4 Qt. Oval Covered Casserole – which I made the above Pomegranate and Orange Leg of Lamb
All you need to do to enter is tell me what the very first thing you would make with all this awesome cookware! Leave me a comment below to enter. The Fine Print
By leaving a comment below to enter, you are agreeing to the Official Rules.
▪ NO PURCHASE NECESSARY
▪ VOID WHERE PROHIBITED
▪ You must be over the age of 18.
▪ This contest is only open to U.S. Citizens. Sorry non-US people!
▪ The contest starts as of today, and will run until Saturday, December 27th, 2014, 9am PST.
▪ The combined retail value of everything is about $427.94.
▪ The winner will be chosen by a randomly selected comment. All comments will be numbered and I will use Random.org to pick a random number.
▪ The number of eligible comments below determines the odds of winning.
▪ If there’s a problem with contacting the winner, I reserve the right to award everything to someone else randomly chosen. So in other words, make sure you type in your correct email address if you want the cookware and respond within 72 hours to me when I contact you or I’ll give everything to someone else.
▪ The prize is being delivered directly from Anolon or their parent company. If they have not delivered the prize to you within three weeks of me notifying you of winning, please reach out to me again and I will do follow up to make sure everything is OK. Please keep in mind we are all human and things happen. I will do everything within my power to make sure the prize is delivered in a timely manner.
A special thanks to Anolon for generously sponsoring me for this giveaway and for the past six weeks on Eat the Love. I teamed up with Anolon for six weeks to create recipes for their site for the holidays! And follow their hashtag #holidayhosting for more holiday recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.
Carla S says
I would make a key lime pie, gingerbread, green bean casserole, mashed potatoes, southern macaroni and cheese, corned beef hash, and french toast.
I’d make an Italian Feast!
Mary Ann says
Short Ribs and Chocolate Chip Cookie Pie. I have enjoyed all your recipes.
Lentil soup, cherry pie and some of your recipes.
What a great giveaway! I would make your Arancine recipe.
I love lamb, so that’s what I’d make. Although, my wife hates lamb, so I’d me eat a lot of lamb by myself…which is not necessarily a bad thing. 🙂
I would make a pork loin meal
Betsey Thompson says
Wow! First of all, a big thank you to both Irvin & Anolon for this tremendously generous gift. I’ve only really been focusing on my cooking and baking for about the last year-and-a-half and following this blog has really helped in the ideas department. A set like this would just take my cooking game to the next level, so it would be amazing to have and cook with.
Thanks so much and Happy Holidays & Merry Christmas to all!
I meant to mention what I would make! First thing that comes to mind is my grandma’s epic corn bread pudding, which would fit Perfectly in the Vesta baking dish, followed up by her old-fashioned homegrown blueberry sunburst pie!
Wendy McBride says
I would cook sausage/cabbage and cook more steamed vegetables with each meal.
Absolutely want to try the Pomegranate & Orange Leg of Lamb!
Millie | Add A Little says
This sounds incredible! I’ve started to love lamb and the fruitiness must work really well!
Paula Rodriguez says
I would make a pecan pie, roasted broccoli (I know it’s boring but it’s so good), some falafel, chicken curry, maybe even some chicken rafissa.
Thanks for the opportunity here. I enjoy your blog/recipes. I would make a 5 spice brisket, roasted veges and mashed sweet potatoes.
Marisa Franca @ All Our Way says
Oh my heavens!! I would love to win the cookware. The first thing I would make is Baccala Venezia style – the way my mamma made it and with it I would make polenta . I would spread the polenta out very thin — about 1/2″ until it got cold. Then I would cut it into rectangles and grill the rectangles making a crostini. I would serve the baccala with the polenta crostini to spread on it. The baccala is cooked with lots of garlic and olive oil. Yum!!
Cindy Martin says
I’d bake your caramel pumpkin pie recipe for starters!
I’d use the skillet to fry an egg, since that is a great way to get a feel for new cookware without risking pricier ingredients.
Meg Rosenberg says
Julia child’s shoulder of lamb stuffed w spinach and mushroom duxelles
Margot C says
I think I would first invite some guests; then I would start making a pie crust for a classic woven-top American Apple Pie to bake in that Anolon Advanced Pie Pan. Then in the gorgeous Anolon Vesta Cast Iron 4 Qt. Oval Covered Casserole I would entrust a trussed-up Lemon and Rosemary Kosher Chicken (because those Kosher chickens are so flavorful). Next I would assemble a Three Cheese Mac n’ Cheese made with Fusilli because it’s quite pretty in the Anolon 9 x 13 Vesta Stoneware Rectangular Baker. Then on the stove-top I would start to make a simple Green Bean/Leek Almondine in the Anolon Nouvelle Copper 3 Qt. Stainless Steel Sauté pan and some pretty Brown Sugar Carrots and Parsnips in the Anolon Advanced Umber 3.5 Qt. Covered Chef’s Pan. Once everything was rolling I would go back and assemble the pie. Hopefully my timing will be on the nose and we can feast on all of this lovely stuff while the pie cooks.
Francine Long says
If I were lucky enough to win I would want to make barbecued ribs and some french green beans with slivered almonds.
Stacey @ 10 Legs in the Kitchen says
What a grand finale to the six weeks of Anolon love. I am lusting for lamb, and the chance to first, sear it in the copper, stainless steel sauté, then, finish in the oven alongside a bread pudding made from celery root puree.
Jennifer Cook says
I would make Beef Bourguignon
Jackie F. says
Hi Irvin! Thank you for the opportunity to win all of this amazing cookware! I have been meaning to try your bacon and leek arancini and caramel pumpkin pie with rosemary crust recipes (they both sound incredible!), so that’s what I’ll be making if I win.
edward ang says
Since I’m not as proficient in the kitchen as most of my culinary colleagues, I’d invite them over for a ‘breaking in of the new prizes” party. I’d supply all the ingredients for a splendid spread, the best champagne and libations, and of course, merriment all night long. Happy holidays!!
Susan Beetham says
Wow! I definitely want to try this recipe! Seldom does a photograph actually make my mouth water – but this one did – even though I just had supper!! I love lamb but have always been afraid to try…I stand in front the lamb at the meat counter…and chicken out…but this looks doable!
Sydney A says
I would like to try out your recipe for Rosemary Honey Orange Glazed Rainbow Carrots if I won these pans!
Awesome giveaway! I would make a New Year’s Day Feast for my family … perhaps some of these wonderful recipes would make the cut.
Ryan F. says
With all the recent talk about Paseo closing in Seattle, I’d recreate their iconic pork shoulder sandwich.
i would make that leg of lamb. Yummy!
Erin R. says
Ooh, beautiful! I just roasted a huge hard squash so I’d probably use it to make some spaghetti sauce.
Laura W says
A hearty beef stew in the covered casserole dish! Thanks for the awesome giveaway!
Lily C. says
I’d make a hearty beef stew. A really big batch so some of it can go in the freezer.
The Suzzzz says
Probably a mess! I think I’d try to do a scaled down Thanksgiving dinner with stuffing, mashed potatoes, roasted turkey breast, rotkohl, and if I’ve I’m really ambitious…a pie for dessert.
mila furman says
OMG..this looks so amazing! I would have never thought to put pomegranate and lamb together! It’s pretty brilliant!
I would make a savory cake dish in the Rectangular Baker pan! Yum!
I love to cook! I learn so much from reading your blog. Not much of a baaa baaa. lamb person, but a pork roast would work, too!
Nikki @ NikSnacks says
The first thing(s) I’d make is a New Year’s feast of black eyed peas, maybe some collard greens, your leg of lamb, some baked egg rolls and a chocolate chess pie.
Lisa Johnson says
Peanut butter Pie and Egg Strata. Such a great giveaway! Thank you!
Laura Pospiech says
I would make chicken marsala! Yum!
Arjay Vergara says
My fiance and I love sweets and we love baking together so I would make her the caramel pumpkin pie!
I would get a whole duck and carve out the two breasts, the legs & thighs, and keep the carcass. First meal: salt the breasts for a few hours or overnight, then sear skin side down in cast iron skillet until it’s crispy, and finish for about 10 minutes in the oven; you get that salty duck confit flavor, except w/ tender breast meat. Second meal: salt legs/thighs overnight and place them snugly (lots of skin covering the meat) in cast iron w/ tight-fitting lid on the stove top at the lowest heat for several hours; no need to add duck fat until it’s submerged or to heat the entire oven. You’ll have delicious duck confit in a few hours. Serve w/ potatoes fried in the duck fat. Third meal: salt the carcass overnight. Then break it into pieces and do the same as w/ the legs/thighs on stovetop. After a few hours, the meat will fall off the bones so strip the carcass bare. The thick and flavorful duck juice is like free demiglace to be used in any other recipe, or to continue to add to this one. Make cracklings w/ the skin in cast iron skillet, and then chop all together finely w/ a knife and put in small glass containers or ramekins, cover w/ a thin layer of duck fat on top – voila – rillettes de canard, i.e., duck rillette to be eaten w/ a crackly baguette and cornichons. This makes one duck last for three different meals and satisfies the craving for confit de canard that we can only get in France. 🙂 Love you and your website!
Haha, I keep saying cast iron b/c that’s all I have, it would work in your copper, etc., as well. 🙂
Mabel Chan says
I’d make some Korean short ribs! hmm!!
The first thing I’d make is a new recipe I found for Clafoutis with Cranberries. A good looking egg dish with masala wine as an ingredient. Next, I would use the 4 qt. Covered Casserole to make my mom’s Chicken Devan. This is an amazing opportunity to possibly win cookware that would facilitate elevating my cooking while expanding my skills, thank you!
Oh, my! So many lovely pans, so many meals and treats to make. The rectangular baker would be perfect for a Texas sheet cake; quiche in the pie pan; beef stew in the cast iron casserole; chicken thighs in tomato sauce in the covered chef’s pan; sautéed boneless chicken breasts with a garlic herb sauce in the covered French skillet; and for the stainless steel sauté pan, turkey kielbasa with onions, carrots, and potatoes. And that’s just for starters! 🙂
Hope you’re having a great Christmas!
Jane, The Heritage Cook says
What a wonderful giveaway Irvin! I probably would roast a chicken on a “rack” of onion slices, one of my favorite meals! Merry Christmas to you and AJ 🙂
R. Moulin says
I would use this outstanding set to continue my quest to make the perfect carnitas. One day, I will find them…until then, it does not suck to eat the runner up attempts.
Allison Adelman says
Such a generous giveaway! I’d make a chickpea/chicken tagine with preserved lemons and couscous.
This first thing I would make would be a quiche!
I’d make something with the wild chanterelles we’ve been hunting for up here on the north coast; an omelette or quiche maybe? Thanks for putting together such a fab giveaway!
I would throw a cajun spread …gumbo, jambalaya, cornbread!