I'm looking for something similar to the stew i get at my favorite Middle Eastern restaurant. Any ideas would helpAnyone have a recipe for Lamb Stew with Apricots?
Moroccan Lamb Stew
ingredients
鈥?1/2 teaspoon cumin seeds
鈥?1 tablespoon coriander seeds
鈥?1 teaspoon fennel seeds
鈥?3-4 small dried chillies
鈥?a small bunch of fresh rosemary, leaves picked and finely chopped
鈥?2 thumb-sized pieces of fresh ginger, peeled
鈥?sea salt and freshly ground black pepper
鈥?extra virgin olive oil
鈥?4 smallish neck fillets of lamb
鈥?4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
鈥?2 red onions, peeled and roughly chopped
鈥?4 cloves of garlic, peeled and sliced
鈥?12 ripe plum tomatoes, each cut into 8 pieces
鈥?1 stick of cinnamon
鈥?2 bay leaves
鈥?a handful of dried apricots
鈥?285ml (陆 pint) boiling water
鈥?350g/12oz couscous
鈥?a little wine vinegar
鈥?1 large bunch of fresh coriander
鈥?4 tablespoons natural yoghurt
Preheat the oven to 190掳C/375掳F/gas 5. Pound up your cumin, coriander and fennel seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Smear half of this marinade over your lamb before you plait it. Rub and massage it in, then put the meat to one side while you mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.
Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil. Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven (I suggest you do this with the lid off to give it a little colour) for 1 hour 15 minutes. Now pour the boiling water over the couscous and allow it to be absorbed. Then fork the couscous through, season with salt, pepper, a lug of olive oil and a swig of wine vinegar, cover with tinfoil and place in the oven for 5 minutes to steam.
Roughly chop the fresh coriander and stir it through the stew just before serving. Divide between 4 plates with the couscous and spoon over a good dollop of natural yoghurtAnyone have a recipe for Lamb Stew with Apricots?
White lamb stew
INGREDIENTS
Lamb leg bones
driied apricots
200g white mirepoix
Bouquet garni
250ml chicken stock
Thyme
200g leg meat, cubed
100ml double cream
1 Savoy cabbage
250ml water
Salt and white pepper
50g unsalted butter
20g Morteaux sausage
20g Toulouse sausage
20g salami
20g Parma ham
50g shallots
1 clove garlic
5 baby carrots
5 baby leeks
METHOD
Blanch the leg bones, refresh and make a good-quality white lamb stock with the mirepoix, apricot bouquet garni, chicken stock and thyme. Slowly cook the leg meat in the stock until tender. Drain the meat and reserve. Reduce the sauce with the cream until thickened. Return the meat to the sauce and check the seasoning.
Blanch the green, outside leaves of the cabbage in seasoned boiling water. Julienne the rest of the cabbage and sweat in unsalted butter with a brunoiseof the sausages, Parma ham, shallots and garlic.
Check the seasoning and return to the lamb stew. Once cool make the cabbage balls using clingfilm. When set remove clingfilm and braise in the excess sauce.
Serve with a baby carrot and leek
BEST LAMB STEW
3 lbs. leg of lamb, cubed
3 onions, sliced thin
1 garlic clove, stuck with a toothpick (easy to remove)
3 c. chicken broth
1 box dried apricots, chopped
1/2 box prunes, chopped
Grated rind of 1 orange
1 orange, sectioned, membrane removed
2 tbsp. oil
Heat oil. Brown lamb cubes, a few at a time. Add onions, garlic and broth. Simmer (liquid barely moves for 45 minutes. Add dried fruit. Simmer 45 minutes. Add orange and rind. Thicken with 2 tablespoons cornstarch mixed with 2 tablespoons water. Serve over thick pasta.
JM
type it in recipezarr.com
Thursday, December 24, 2009
Have you got a good recipe for lamb shanks?
6 lamb shanks
1 onion, chopped finely
2 carrots, chopped finely
1 tablespoon (fresh) rosemary, chopped
1 tablespoon (fresh) thyme, chopped
1 bay leaf
500ml (2 cups) wine
750ml (3 cups) beef stock
60g butter
2 tablespoons plain flour
250ml (1 cup) hot milk
salt
pepper
1 cup parsley, finely chopped
Put the lamb shanks in a covered oven proof dish with the onion, carrots, rosemary, thyme and bayleaf. Cover with wine and stock and put in a preheated 200C/390F oven for 30 minutes and then turn the heat down to 150C/300F and cook for a further 1 1/2 to 2 hours.
Take out the lamb shanks and strain the liquid. Put the liquid into a saucepan and reduce by half. Melt the butter in a small saucepan and add the flour. Cook for a minute and gradually add the hot milk and cooking liquid, stirring continuously so lumps do not form. Add extra liquid if necessary and then salt and pepper and parsley.
I usually take the meat off the bone and cut it into cubes to serve it.
Enjoy!Have you got a good recipe for lamb shanks?
Braised Lamb Shanks With Green Olives And Apricots
4 lamb shanks, about 8 ounces each
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, plus 2 sprigs
2 sprigs fresh rosemary
1 lemon, zested in big strips
2 garlic cloves, halved
1/2 teaspoon whole cloves
2 cinnamon sticks, plus 2 sticks
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon sugar
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1/4 cup all-purpose flour
3 tablespoons olive oil
2 cups lamb or chicken stock
1 cup pearl onions, peeled
3 carrots, coarsely chopped
12 large green Spanish olives
12 dried apricots
First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
Preheat the oven to 350 degrees F.
Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty breadHave you got a good recipe for lamb shanks?
Lamb Shanks, brown lightly S %26amp; P
THEN
deep big lasagne style baking dish,
GET
Canned toms from pantry
Garlic
Onions, sliced
with whatever, olives, bell/capsicum
Herbs
Red wine, if you are drinking some, add some
Brown shanks lightly, put in baker, add onions, garlic canned tomatoes, diced are good, add a bit of water if doesn't cover shanks enough, add whatever you like, you can even put baby unpeeled potatoes in, anywho, cover the lot with foil, put in the oven on a medium heat and walk away for 1.5 hours and then appear like a kitchen fairy, remove foil for last half an hour, stir in some green peas and some chopped fresh parsley and serve with potatoes, or rice or polenta or pasta, easy as falling of a log!
Ingredients
6 lamb shanks (trimmed of fat)
1 large onion
4 garlic cloves
3 cups beef stock
1 cup red wine
1 tablespoon italian seasoning
2 tablespoons vegetable oil
1/2 cup flour
1 teaspoon fresh coarse ground black pepper
4 bay leaves
salt and pepper
Directions
1Combine flour and pepper in large ziplock bag (I used a freezer bag).
2Dredge lamb shanks in flour.
3Thinly slice onion, mince garlic.
4Heat oil in large frying pan.
5Fry shanks until golden brown on each side.
6Turn with tongs.
7Place shanks in Dutch Oven, or large oven proof pot with lid.
8Add minced garlic and bay leaves to pot.
9Add onion slices to frying pan.
10Cook stirring occasionally until onion is soft.
11Add red wine to frying pan.
12Cook stirring occasionally until slightly syrupy, approximately five minutes.
13Pour onion mixture over shanks.
14Sprinkle Italian seasoning over shanks.
15Pour beef stock into pot.
16Cook in 375 F oven for 2 hours and 15 minutes.
17Sprinkle with salt and pepper to taste.
18If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
19Return shanks to sauce to rewarm.
1 Lamb Shank
2 Clove Garlic
4 Strips of Proscuitto
12 Sprigs fresh Rosemary
Take the Shank and put small hole in it at random with a small knife. Cut Garlic in quarters and wrap with a small amount of Proscuitto, insert in holes, Lay the 3 remaining rashers of Proscuitto, lay 6 sprigs of rosemary across the proscuitto, now place the Shank on top, place the remaining rosemary on top of the shank, wrap the proscuitto around the shank. Bake in the oven at 250C, for 35 mins. Take out and place in a warm spot and allow to rest for 10 mins, while its resting take all the proscuitto and rosemary off and use some to make a gravy. Basically, the oil and cooking juices, white wine reduce, Serve with baked Vegetables
First of all, let me make it plain that I am NOT one of these people who want to ';brown'; meat first on the grounds that it either ';caramelises the sugars'; (?!?) or ';brings out the flavour';. If there's no flavour there to start with, nothing you can do is going to 'bring it out', is it !
That said, take a casserole dish, put a layer of sliced carrots, onions and parsnips if you like them on the bottom, then put the lamb shank/s on this, then fill in the spaces with more sliced carrots and onions and a crushed clove of garlic if you like - then pour lamb stock from a cube or two over it all, put the lid on the casserole dish and put it in the oven - Mk4 for around three hours.
If what comes out after that time is beaten by any of the fancy 'recipes', let me know and I'll eat my best hat as an accompaniment to MINE ! ! !
Hi - I like the traditional tomato base such as suggested by Len or Whosafis.
A dash of woostershire %26amp; balsamic vinegar (not too much) will darken this and bring it alive.
Also, a secret ingredient I found out by accident is adding one thickly diced red capsicum (bell pepper) with the other ingredients. This really adds something special to the hearty tomato and beef gravy flavours.
How about Lancashire Hotpot.
recipe is here: http://www.bbc.co.uk/food/recipes/databa鈥?/a>
Just replace the neck of lamb with the lamb shanks.
I Found these web pages for you
http://www.greatfood.ie/item_display.asp鈥?/a>
http://www.google.ie/search?hl=en%26amp;q=good鈥?/a>
Hope it helps :)
Yeah slow cook the lamb shanks and have them in a mint and gravy sauce.Its very tasty.
1 onion, chopped finely
2 carrots, chopped finely
1 tablespoon (fresh) rosemary, chopped
1 tablespoon (fresh) thyme, chopped
1 bay leaf
500ml (2 cups) wine
750ml (3 cups) beef stock
60g butter
2 tablespoons plain flour
250ml (1 cup) hot milk
salt
pepper
1 cup parsley, finely chopped
Put the lamb shanks in a covered oven proof dish with the onion, carrots, rosemary, thyme and bayleaf. Cover with wine and stock and put in a preheated 200C/390F oven for 30 minutes and then turn the heat down to 150C/300F and cook for a further 1 1/2 to 2 hours.
Take out the lamb shanks and strain the liquid. Put the liquid into a saucepan and reduce by half. Melt the butter in a small saucepan and add the flour. Cook for a minute and gradually add the hot milk and cooking liquid, stirring continuously so lumps do not form. Add extra liquid if necessary and then salt and pepper and parsley.
I usually take the meat off the bone and cut it into cubes to serve it.
Enjoy!Have you got a good recipe for lamb shanks?
Braised Lamb Shanks With Green Olives And Apricots
4 lamb shanks, about 8 ounces each
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, plus 2 sprigs
2 sprigs fresh rosemary
1 lemon, zested in big strips
2 garlic cloves, halved
1/2 teaspoon whole cloves
2 cinnamon sticks, plus 2 sticks
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon sugar
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1/4 cup all-purpose flour
3 tablespoons olive oil
2 cups lamb or chicken stock
1 cup pearl onions, peeled
3 carrots, coarsely chopped
12 large green Spanish olives
12 dried apricots
First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
Preheat the oven to 350 degrees F.
Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty breadHave you got a good recipe for lamb shanks?
Lamb Shanks, brown lightly S %26amp; P
THEN
deep big lasagne style baking dish,
GET
Canned toms from pantry
Garlic
Onions, sliced
with whatever, olives, bell/capsicum
Herbs
Red wine, if you are drinking some, add some
Brown shanks lightly, put in baker, add onions, garlic canned tomatoes, diced are good, add a bit of water if doesn't cover shanks enough, add whatever you like, you can even put baby unpeeled potatoes in, anywho, cover the lot with foil, put in the oven on a medium heat and walk away for 1.5 hours and then appear like a kitchen fairy, remove foil for last half an hour, stir in some green peas and some chopped fresh parsley and serve with potatoes, or rice or polenta or pasta, easy as falling of a log!
Ingredients
6 lamb shanks (trimmed of fat)
1 large onion
4 garlic cloves
3 cups beef stock
1 cup red wine
1 tablespoon italian seasoning
2 tablespoons vegetable oil
1/2 cup flour
1 teaspoon fresh coarse ground black pepper
4 bay leaves
salt and pepper
Directions
1Combine flour and pepper in large ziplock bag (I used a freezer bag).
2Dredge lamb shanks in flour.
3Thinly slice onion, mince garlic.
4Heat oil in large frying pan.
5Fry shanks until golden brown on each side.
6Turn with tongs.
7Place shanks in Dutch Oven, or large oven proof pot with lid.
8Add minced garlic and bay leaves to pot.
9Add onion slices to frying pan.
10Cook stirring occasionally until onion is soft.
11Add red wine to frying pan.
12Cook stirring occasionally until slightly syrupy, approximately five minutes.
13Pour onion mixture over shanks.
14Sprinkle Italian seasoning over shanks.
15Pour beef stock into pot.
16Cook in 375 F oven for 2 hours and 15 minutes.
17Sprinkle with salt and pepper to taste.
18If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
19Return shanks to sauce to rewarm.
1 Lamb Shank
2 Clove Garlic
4 Strips of Proscuitto
12 Sprigs fresh Rosemary
Take the Shank and put small hole in it at random with a small knife. Cut Garlic in quarters and wrap with a small amount of Proscuitto, insert in holes, Lay the 3 remaining rashers of Proscuitto, lay 6 sprigs of rosemary across the proscuitto, now place the Shank on top, place the remaining rosemary on top of the shank, wrap the proscuitto around the shank. Bake in the oven at 250C, for 35 mins. Take out and place in a warm spot and allow to rest for 10 mins, while its resting take all the proscuitto and rosemary off and use some to make a gravy. Basically, the oil and cooking juices, white wine reduce, Serve with baked Vegetables
First of all, let me make it plain that I am NOT one of these people who want to ';brown'; meat first on the grounds that it either ';caramelises the sugars'; (?!?) or ';brings out the flavour';. If there's no flavour there to start with, nothing you can do is going to 'bring it out', is it !
That said, take a casserole dish, put a layer of sliced carrots, onions and parsnips if you like them on the bottom, then put the lamb shank/s on this, then fill in the spaces with more sliced carrots and onions and a crushed clove of garlic if you like - then pour lamb stock from a cube or two over it all, put the lid on the casserole dish and put it in the oven - Mk4 for around three hours.
If what comes out after that time is beaten by any of the fancy 'recipes', let me know and I'll eat my best hat as an accompaniment to MINE ! ! !
Hi - I like the traditional tomato base such as suggested by Len or Whosafis.
A dash of woostershire %26amp; balsamic vinegar (not too much) will darken this and bring it alive.
Also, a secret ingredient I found out by accident is adding one thickly diced red capsicum (bell pepper) with the other ingredients. This really adds something special to the hearty tomato and beef gravy flavours.
How about Lancashire Hotpot.
recipe is here: http://www.bbc.co.uk/food/recipes/databa鈥?/a>
Just replace the neck of lamb with the lamb shanks.
I Found these web pages for you
http://www.greatfood.ie/item_display.asp鈥?/a>
http://www.google.ie/search?hl=en%26amp;q=good鈥?/a>
Hope it helps :)
Yeah slow cook the lamb shanks and have them in a mint and gravy sauce.Its very tasty.
A good leg of lamb recipe?
First put some cuts in it and put slivers of garlic in, then cover with a light layer of olive oil.
Get some tin foil and some fresh rosemary, put the fresh rosemary over the lamb and cover with foil.
Cook in an over at 190c for one hour take out and take off foil, then put back in the oven with vegetables you wish to cook.
Take the lamb out after 45 Min's and rest the meat covered while the vegetables cook.
For the gravy use some of the roasting juice, one lamb stock cube, some resemary, and big dollop of mint sauce and a spoonfull of black currant jam and water then simmer; thicken with flour.A good leg of lamb recipe?
I always do mine like this:
Chop some garlic and mix in olive oil and fresh or dried rosemary then make some cuts in the meat and push the oil mixture into the pockets. Massage the rest of it all over the leg then cover and roast. Absolutely delicious!A good leg of lamb recipe?
I am a gourmet cook, but my lamb recipe is simple. I salt and pepper it, roast it in the oven until medium well done and serve it with freshly made mint sauce, a mixture of freshly crushed mint leaves, sugar and vinegar, simmered for 15 minutes.
KISS
cut slits in lamb and insert chip of garlic and rosemary in each slit. about 3 inches apart. Put lamb on rack, bake at 325F for about 2 hours.
let sit on serving platter about 30 minutes before slicing.
serve with spiced apple slices and apple mint jelly or with jalapeno mint sauce.
we sprinkle ours with garlic salt instead of salt - it tastes yummy.....then roast until cooked through ( my dad has to have it well done or he won't eat it)
Greek Style:
Cut slits into the meat and insert chopped garlic cloves (as many as you like). Marinate the meat overnight in 1 part olive oil and 1 part lemon juice, salt/pepper, nd oregano.
You can cook it on the grill of bake coverd in the oven at 375 until cooked (use a meat therometer)...should only take a couple hours depending on the size
For an excellent French style roast leg of lamb recipe, don't hesitate, but go to www.lamb-recipes.net/ ...........Enjoy!!
As a chef, here's mine:
Dust the lamb in flour and seal off in a hot pan. Place in a medium roasting tray. In the same pan, brown off some chopped onion, carrot and leak and add to the roasting tray.
Put a good splash of red wine in the frying pan and deglaze, scraping all the nice flavours from the bottom. Pour over the lamb. Add little more wine, a generous amount of lamb stock, a couple of crushed garlic cloves and a couple of sprigs of rosemary.
Cover the lamb with foil and bake at 180 degrees C for about two hours, checking and basting continuously throughout.
When done, allow the lamb to rest. With all the juices, strain into a pan and simmer gently until reduced by half, or until nice and thick.
Best served with thyme roasted new potatoes and creamed cabbage.Cats
Get some tin foil and some fresh rosemary, put the fresh rosemary over the lamb and cover with foil.
Cook in an over at 190c for one hour take out and take off foil, then put back in the oven with vegetables you wish to cook.
Take the lamb out after 45 Min's and rest the meat covered while the vegetables cook.
For the gravy use some of the roasting juice, one lamb stock cube, some resemary, and big dollop of mint sauce and a spoonfull of black currant jam and water then simmer; thicken with flour.A good leg of lamb recipe?
I always do mine like this:
Chop some garlic and mix in olive oil and fresh or dried rosemary then make some cuts in the meat and push the oil mixture into the pockets. Massage the rest of it all over the leg then cover and roast. Absolutely delicious!A good leg of lamb recipe?
I am a gourmet cook, but my lamb recipe is simple. I salt and pepper it, roast it in the oven until medium well done and serve it with freshly made mint sauce, a mixture of freshly crushed mint leaves, sugar and vinegar, simmered for 15 minutes.
KISS
cut slits in lamb and insert chip of garlic and rosemary in each slit. about 3 inches apart. Put lamb on rack, bake at 325F for about 2 hours.
let sit on serving platter about 30 minutes before slicing.
serve with spiced apple slices and apple mint jelly or with jalapeno mint sauce.
we sprinkle ours with garlic salt instead of salt - it tastes yummy.....then roast until cooked through ( my dad has to have it well done or he won't eat it)
Greek Style:
Cut slits into the meat and insert chopped garlic cloves (as many as you like). Marinate the meat overnight in 1 part olive oil and 1 part lemon juice, salt/pepper, nd oregano.
You can cook it on the grill of bake coverd in the oven at 375 until cooked (use a meat therometer)...should only take a couple hours depending on the size
For an excellent French style roast leg of lamb recipe, don't hesitate, but go to www.lamb-recipes.net/ ...........Enjoy!!
As a chef, here's mine:
Dust the lamb in flour and seal off in a hot pan. Place in a medium roasting tray. In the same pan, brown off some chopped onion, carrot and leak and add to the roasting tray.
Put a good splash of red wine in the frying pan and deglaze, scraping all the nice flavours from the bottom. Pour over the lamb. Add little more wine, a generous amount of lamb stock, a couple of crushed garlic cloves and a couple of sprigs of rosemary.
Cover the lamb with foil and bake at 180 degrees C for about two hours, checking and basting continuously throughout.
When done, allow the lamb to rest. With all the juices, strain into a pan and simmer gently until reduced by half, or until nice and thick.
Best served with thyme roasted new potatoes and creamed cabbage.
Does anyone have the recipe for lamb on rice on NYC street?
I really like those street vendors on NYC street who has lamb on rice or chicken on rice. I want to know how to make the dishes and how to make the white sauce.Does anyone have the recipe for lamb on rice on NYC street?
Ask them gently (ask a woman to do it for u if you are male.)
Ask them gently (ask a woman to do it for u if you are male.)
Does anyone know a great tasting recipe for lamb chops?
In your opinion, how do you think I should cook my lamb chops? On the stove top or in the oven? For how long? Any tricks to bringing out the flavor in lamb?Does anyone know a great tasting recipe for lamb chops?
Here is a great recipe!
Lamb chops with balsamic reduction
* 3/4 teaspoon dried rosemary
* 1/4 teaspoon dried basil
* 1/2 teaspoon dried thyme
* salt and pepper to taste
* 4 lamb chops (3/4 inch thick)
* 1 tablespoon olive oil
* 1/4 cup minced shallots
* 1/3 cup aged balsamic vinegar
* 3/4 cup chicken broth
* 1 tablespoon butter
1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.Does anyone know a great tasting recipe for lamb chops?
Armenian Lamb Chops
Place these lamb chops in their marinade the night before and you will be able to put tomorrows dinner together in a few minutes.
INGREDIENTS:
8 lamb loin chops
1 onion, chopped
1/2 cup red wine
1/4 cup Armenian parsley, chopped
1 teaspoon fresh mint, chopped
1 teaspoon fresh basil, chopped
PREPARATION:
Combine all ingredients except, lamb chops in a small bowl. Place chops in a shallow baking dish and pour marinade over chops. Turn to coat. Cover and refrigerate overnight. Preheat grill. Grill chops over medium high heat to desired doneness, about 5 minutes per side.
Serve with a pilaf.
my personel fave way is sprinkle with rosemary , and some sun dried tomatoes in oil, put on grill indoor one or out and cook till desired doneness, when done sprinkle on a little feta cheese and serve with a salad , and a good glass of wine maybe a baked potato on the side.
Lemon Mint Lamb Chops:
25 min 25 min prep
4 servings
8 lamb chops
2 ounces butter
1 teaspoon lemons, rind of, grated
1/2 teaspoon sugar
2 teaspoons mint, chopped
1 small onion
2 teaspoons lemon juice
1. Grill chops until tender.
2. While chops are under the grill, prepare the sauce; Melt butter in pan, add finely chopped onion, saute until tender; add lemon rind, juice, sugar and mint, heat gently.
3. Spoon over hot chops.
this recipe brings out the flavor in the lamb. its awsome!!!
INGREDIENTS
2 (8 ounce) lamb shoulder blade chops
2 tablespoons vegetable oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS
In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat juices run clear.
LAMB CHOPS WITH LEMON
This dish has a classic simplicity, and its preparation is similarly streamlined. Just brown lemon-and-thyme-seasoned lamb chops quickly, then serve drizzled with a lemony reduction of its own cooking juices. If you enjoy wine with such a main dish, try a fruity young Beaujolais, lightly chilled. Preparation time: 5 minutes. Chilling time: 1/2 to 1 hour. Cooking time: 8 to 10 minutes.
FOR 4 SERVINGS YOU WILL NEED:
4 to 6 blade bone lamb chops, about 1/2 inch thick
3 tbsp. lemon juice
White pepper
1 tsp. dried thyme leaves
1 1/2 tbsp. butter
1/2 tbsp. salad oil
Salt
Lemon wedges for garnish
1. Trim excess fat from lamb chops, if necessary. Place in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the lemon juice. Sprinkle lightly with white pepper, then evenly with thyme. Refrigerate to blend flavors for 1/2 to 1 hour.
2. In mixture of heated butter and oil in a large heavy frying pan, cook lamb chops over moderately high heat until well browned on both sides (3 to 4 minutes per side). Salt to taste. Remove chops to a warm platter.
3. Pour off and discard fat in pan. Add remaining lemon juice to pan, stirring to dissolve brown drippings. Drizzle mixture over chops. Garnish with lemon wedges. Good served with: Mashed potatoes or rice pilaf, and sliced fresh tomatoes.
FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.
I don't eat baby animals, sorry
Go here,
http://www.recipesource.com/
Take your pick.
Okay, easy.. on the stove top.
Marinate the lamb chops for 30min in olive oil, rosemary, pepper, salt. (kinda make a paste out of it)
Bring to room temperature.
Heat grill pan or saute pan and cook 4 min on one side and 3 on the other.. delicious.
Here is a great recipe!
Lamb chops with balsamic reduction
* 3/4 teaspoon dried rosemary
* 1/4 teaspoon dried basil
* 1/2 teaspoon dried thyme
* salt and pepper to taste
* 4 lamb chops (3/4 inch thick)
* 1 tablespoon olive oil
* 1/4 cup minced shallots
* 1/3 cup aged balsamic vinegar
* 3/4 cup chicken broth
* 1 tablespoon butter
1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.Does anyone know a great tasting recipe for lamb chops?
Armenian Lamb Chops
Place these lamb chops in their marinade the night before and you will be able to put tomorrows dinner together in a few minutes.
INGREDIENTS:
8 lamb loin chops
1 onion, chopped
1/2 cup red wine
1/4 cup Armenian parsley, chopped
1 teaspoon fresh mint, chopped
1 teaspoon fresh basil, chopped
PREPARATION:
Combine all ingredients except, lamb chops in a small bowl. Place chops in a shallow baking dish and pour marinade over chops. Turn to coat. Cover and refrigerate overnight. Preheat grill. Grill chops over medium high heat to desired doneness, about 5 minutes per side.
Serve with a pilaf.
my personel fave way is sprinkle with rosemary , and some sun dried tomatoes in oil, put on grill indoor one or out and cook till desired doneness, when done sprinkle on a little feta cheese and serve with a salad , and a good glass of wine maybe a baked potato on the side.
Lemon Mint Lamb Chops:
25 min 25 min prep
4 servings
8 lamb chops
2 ounces butter
1 teaspoon lemons, rind of, grated
1/2 teaspoon sugar
2 teaspoons mint, chopped
1 small onion
2 teaspoons lemon juice
1. Grill chops until tender.
2. While chops are under the grill, prepare the sauce; Melt butter in pan, add finely chopped onion, saute until tender; add lemon rind, juice, sugar and mint, heat gently.
3. Spoon over hot chops.
this recipe brings out the flavor in the lamb. its awsome!!!
INGREDIENTS
2 (8 ounce) lamb shoulder blade chops
2 tablespoons vegetable oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS
In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat juices run clear.
LAMB CHOPS WITH LEMON
This dish has a classic simplicity, and its preparation is similarly streamlined. Just brown lemon-and-thyme-seasoned lamb chops quickly, then serve drizzled with a lemony reduction of its own cooking juices. If you enjoy wine with such a main dish, try a fruity young Beaujolais, lightly chilled. Preparation time: 5 minutes. Chilling time: 1/2 to 1 hour. Cooking time: 8 to 10 minutes.
FOR 4 SERVINGS YOU WILL NEED:
4 to 6 blade bone lamb chops, about 1/2 inch thick
3 tbsp. lemon juice
White pepper
1 tsp. dried thyme leaves
1 1/2 tbsp. butter
1/2 tbsp. salad oil
Salt
Lemon wedges for garnish
1. Trim excess fat from lamb chops, if necessary. Place in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the lemon juice. Sprinkle lightly with white pepper, then evenly with thyme. Refrigerate to blend flavors for 1/2 to 1 hour.
2. In mixture of heated butter and oil in a large heavy frying pan, cook lamb chops over moderately high heat until well browned on both sides (3 to 4 minutes per side). Salt to taste. Remove chops to a warm platter.
3. Pour off and discard fat in pan. Add remaining lemon juice to pan, stirring to dissolve brown drippings. Drizzle mixture over chops. Garnish with lemon wedges. Good served with: Mashed potatoes or rice pilaf, and sliced fresh tomatoes.
FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.
I don't eat baby animals, sorry
Go here,
http://www.recipesource.com/
Take your pick.
Okay, easy.. on the stove top.
Marinate the lamb chops for 30min in olive oil, rosemary, pepper, salt. (kinda make a paste out of it)
Bring to room temperature.
Heat grill pan or saute pan and cook 4 min on one side and 3 on the other.. delicious.
Looking for some good recipes for cooking a leg of lamb?
how about side dishes for lambLooking for some good recipes for cooking a leg of lamb?
oven-baked: preheat oven.
Lambleg: wash it, pat it dry with kitchen paper.
Cut 4 holes with a knife and stick 4 whole peeled garlic gloves.
Mix in a jar salt, black pepper, oregano, sage, rosmary. Skake well.
First rub the leg with real lemon juice and then with 2/3 of the herbs mix.
Put in in the middle a oven pan, add some olive oil + water enough to cover the pan and start baking in strong heat for 1/2 an hour or until upside of lamb got some colour.
In the meantime you have pelled raw potatoes, cut them into medium pieces, put them in a large bowl, springle some lemon juice and the rest of the herbs mix. Stir potatoes+herbs with your hands.
Add them around the lamb leg, after pre-cooked until coloured. Together bake for 1 more hour. If lamb+ potatoes get enough brown, cover with aluminium foil and bake until ready. You can ckeck the lamb with a fork.
YOu can serve with salad of lettuce, spring onions, dill, olive oil + vinegarLooking for some good recipes for cooking a leg of lamb?
Lamb is such a wonderful meat it's best to treat with it simply. A little rosemary and garlic crushed together and sprinkled with sea salt rubbed all over the leg of lamb is more than adequate. Then you roast it covered in foil ( lamb is terrible when it's dry) until it's done then you uncover the leg and let it get a little brown. For a side dish I'd do a nice steamed dill rice, with lots of dill and flavour it with chicken broth.
http://www.cookitsimply.com/leg-of-lamb-鈥?/a>
debone the leg stuff it with mashed potatoes and spicy sausage roll it up tie it season outside liberally with salt pepper garlic and a little chopped rosemary bake until internal temp. is done to your liking i per fer around 125 degrees
oven-baked: preheat oven.
Lambleg: wash it, pat it dry with kitchen paper.
Cut 4 holes with a knife and stick 4 whole peeled garlic gloves.
Mix in a jar salt, black pepper, oregano, sage, rosmary. Skake well.
First rub the leg with real lemon juice and then with 2/3 of the herbs mix.
Put in in the middle a oven pan, add some olive oil + water enough to cover the pan and start baking in strong heat for 1/2 an hour or until upside of lamb got some colour.
In the meantime you have pelled raw potatoes, cut them into medium pieces, put them in a large bowl, springle some lemon juice and the rest of the herbs mix. Stir potatoes+herbs with your hands.
Add them around the lamb leg, after pre-cooked until coloured. Together bake for 1 more hour. If lamb+ potatoes get enough brown, cover with aluminium foil and bake until ready. You can ckeck the lamb with a fork.
YOu can serve with salad of lettuce, spring onions, dill, olive oil + vinegarLooking for some good recipes for cooking a leg of lamb?
Lamb is such a wonderful meat it's best to treat with it simply. A little rosemary and garlic crushed together and sprinkled with sea salt rubbed all over the leg of lamb is more than adequate. Then you roast it covered in foil ( lamb is terrible when it's dry) until it's done then you uncover the leg and let it get a little brown. For a side dish I'd do a nice steamed dill rice, with lots of dill and flavour it with chicken broth.
http://www.cookitsimply.com/leg-of-lamb-鈥?/a>
debone the leg stuff it with mashed potatoes and spicy sausage roll it up tie it season outside liberally with salt pepper garlic and a little chopped rosemary bake until internal temp. is done to your liking i per fer around 125 degrees
Does anyone have a simple recipe for lamb casserole?
Preferably without potatoes so we can have mash with it.
Thanks.Does anyone have a simple recipe for lamb casserole?
Really easy one, brown some cubed lamb in a pan, add a sliced oniion and some garlic. Add a tin of tomatoes and some lamb stock, sprinkle with paprika and add large spoonful of apricot jam. Transfer to a casserole and cook slowly for a couple of hours. Could be left in a slow cooker all day, ENJOY!!Does anyone have a simple recipe for lamb casserole?
Lamb casserole
Ingredients :
1kg lamb shank
1kg side of lamb
marrow on the bone
500g carrots
500g turnips
500g leeks
1 stick of celery
1 onion studded with cloves
6 garlic cloves
1 cabbage heart
3l water
2 pinches of salt
10 pepper corns
Recipe :
In the casserole dish, heat the water with the salt and pepper. As it comes to the boil, add your meat, bones and vegetables (exept cabbage and garlic). Turn the heat right down and cook for 5 hours.
One hour before the end of cooking, add the cabbage and garlic.
Serve the meat and vegetables together, with sauce. Serve the bones on toast, with plenty of salt.
Advice :
Wine: Bordeaux (St Emilion), Bourgogne (Ma莽on, Saumur), C么tes de Rh么ne
Yep get a sheep, chop its head off, clip his toe nails and chuck him in the pot with some carrots, potatoes, swede, onions and parsnip.
Bring it to the boil and simmer for 6 hours............Oh kill the sheep before you put him in the pot or he will jump out.
450g of lamb (diced) 1 onion, 4/5 carrots, 1 parsnip 1/2 swede, 1 tin chopped tomatoes. soften onions in a little oil in the bottom of casserole dish and lamb and brown for 3/4 Min's add rest of ingredients cover with water add stock cube if required and cook with alid on in the oven for 1 1/2 to 2 hours @170 c
Lamb Casserole
1 kg lamb (diced)
1/4 cup plain flour
1 tablespoon olive oil
2 cloves garlic (crushed)
3/4 cup dry white wine
2 beef bouillon cubes, dissolved in
3/4 cup hot water
2 (440 g) cans diced tomatoes
1 (45 g) can anchovy fillets (diced well)
1 medium carrot (diced)
1 medium onion (diced)
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers
1 sprig fresh basil
6 olives (diced well)
1 tablespoon balsamic vinegar
salt and pepper, to taste
Toss diced lamb in plain flour with salt%26amp; pepper.
Heat oil in large frypan and cook lamb until brown.
Remove from pan and set aside.
Add garlic, onion, carrots, wine and bring to boil.
Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
Return lamb to dish and bring to boil.
Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
Serve with a side of your choice.
My husband likes this served with mashed potato and green beans. by Honni
http://www.recipezaar.com/108810
(*-*)
1 1/4 kg lamb, diced in to 1 cm cubes.i used chump chops
2 lemons, cut into quarters
1 tablespoon worcestershire sauce
1 teaspoon salt
3 slices bacon
1 tablespoon rosemary
2-3 tablespoons mountain mixed spice (but lemon pepper would do just a well)
Brown lamb in a frypan, toss in your crockpot with all the other ingredients. Cook on high for two hours and then turn down to low for a further two hours.
Serve with steamed vegies of your choice.
Delicious for cold winter evenings !
Smells divine while cooking.
INGREDIENTS
* 2 sprigs fresh parsley
* 2 sprigs fresh thyme
* 2 bay leaves
* 2 pounds lamb shank, cooked and diced
* 1 pound cubed ham steak
* 10 small onions
* 5 tomatoes - blanched, peeled and chopped
* 2 cloves garlic, chopped
* 4 cups chicken stock
* 2 (15 ounce) cans cannellini beans, drained and rinsed
* 6 links pork sausage links, halved
DIRECTIONS
1. Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
2. Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.
The recipe I have is made with sweet potatoes. It is absolutely delicious and I see no reason why you couldn't also have mash with it. Check the website link below for this and lots more lamb recipes:
Thanks.Does anyone have a simple recipe for lamb casserole?
Really easy one, brown some cubed lamb in a pan, add a sliced oniion and some garlic. Add a tin of tomatoes and some lamb stock, sprinkle with paprika and add large spoonful of apricot jam. Transfer to a casserole and cook slowly for a couple of hours. Could be left in a slow cooker all day, ENJOY!!Does anyone have a simple recipe for lamb casserole?
Lamb casserole
Ingredients :
1kg lamb shank
1kg side of lamb
marrow on the bone
500g carrots
500g turnips
500g leeks
1 stick of celery
1 onion studded with cloves
6 garlic cloves
1 cabbage heart
3l water
2 pinches of salt
10 pepper corns
Recipe :
In the casserole dish, heat the water with the salt and pepper. As it comes to the boil, add your meat, bones and vegetables (exept cabbage and garlic). Turn the heat right down and cook for 5 hours.
One hour before the end of cooking, add the cabbage and garlic.
Serve the meat and vegetables together, with sauce. Serve the bones on toast, with plenty of salt.
Advice :
Wine: Bordeaux (St Emilion), Bourgogne (Ma莽on, Saumur), C么tes de Rh么ne
Yep get a sheep, chop its head off, clip his toe nails and chuck him in the pot with some carrots, potatoes, swede, onions and parsnip.
Bring it to the boil and simmer for 6 hours............Oh kill the sheep before you put him in the pot or he will jump out.
450g of lamb (diced) 1 onion, 4/5 carrots, 1 parsnip 1/2 swede, 1 tin chopped tomatoes. soften onions in a little oil in the bottom of casserole dish and lamb and brown for 3/4 Min's add rest of ingredients cover with water add stock cube if required and cook with alid on in the oven for 1 1/2 to 2 hours @170 c
Lamb Casserole
1 kg lamb (diced)
1/4 cup plain flour
1 tablespoon olive oil
2 cloves garlic (crushed)
3/4 cup dry white wine
2 beef bouillon cubes, dissolved in
3/4 cup hot water
2 (440 g) cans diced tomatoes
1 (45 g) can anchovy fillets (diced well)
1 medium carrot (diced)
1 medium onion (diced)
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers
1 sprig fresh basil
6 olives (diced well)
1 tablespoon balsamic vinegar
salt and pepper, to taste
Toss diced lamb in plain flour with salt%26amp; pepper.
Heat oil in large frypan and cook lamb until brown.
Remove from pan and set aside.
Add garlic, onion, carrots, wine and bring to boil.
Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
Return lamb to dish and bring to boil.
Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
Serve with a side of your choice.
My husband likes this served with mashed potato and green beans. by Honni
http://www.recipezaar.com/108810
(*-*)
1 1/4 kg lamb, diced in to 1 cm cubes.i used chump chops
2 lemons, cut into quarters
1 tablespoon worcestershire sauce
1 teaspoon salt
3 slices bacon
1 tablespoon rosemary
2-3 tablespoons mountain mixed spice (but lemon pepper would do just a well)
Brown lamb in a frypan, toss in your crockpot with all the other ingredients. Cook on high for two hours and then turn down to low for a further two hours.
Serve with steamed vegies of your choice.
Delicious for cold winter evenings !
Smells divine while cooking.
INGREDIENTS
* 2 sprigs fresh parsley
* 2 sprigs fresh thyme
* 2 bay leaves
* 2 pounds lamb shank, cooked and diced
* 1 pound cubed ham steak
* 10 small onions
* 5 tomatoes - blanched, peeled and chopped
* 2 cloves garlic, chopped
* 4 cups chicken stock
* 2 (15 ounce) cans cannellini beans, drained and rinsed
* 6 links pork sausage links, halved
DIRECTIONS
1. Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
2. Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.
The recipe I have is made with sweet potatoes. It is absolutely delicious and I see no reason why you couldn't also have mash with it. Check the website link below for this and lots more lamb recipes:
I am after a creamy Lamb Korma recipe? Preferably for a slow cooker but I can adapt it.?
Also not too spicy mild - medium is ok. Am only after the creamy style recipes please.I am after a creamy Lamb Korma recipe? Preferably for a slow cooker but I can adapt it.?
Here are two:
Lamb Korma
Yields: 6 Servings
This recipe is cooking as I am posting it and the smell throughout the house is terrific. You might opt to use fresh garlic %26amp; onion instead of the powdered version, as well as cheaper cuts of lamb w/ bone. And while the recipe doesn't call for it, a little curry may be a nice addition too.
2 lbs boneless lamb, cut into 1-inch cubes
2 tablespoons garam masala
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups potatoes, cubed %26amp; peeled
28 ounces tomatoes, diced %26amp; undrained
1/2 cup raisins
1/2 cup water
salt and pepper
1 cup plain yogurt (optional)
In a separate bowl, toss lamb with garam masala. Place potatoes in a 4 quart slow cooker. Add seasoned meat. Sprinkle with garlic powder, onion powder, salt and pepper. Pour undrained tomatoes, raisins and water over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours. Ladle stew into bowls and top with yogurt if desired.
----------------------------------------鈥?br>
Lamb Korma
2 Tablespoon olive oil
1 Tablespoon ground Coriander
陆 teaspoon hot Chilli powder
1 teaspoon ground Turmeric
1 teaspoon ground Cinnamon
6 green Cardamom pods, lightly toasted %26amp; crushed
2 Cloves garlic, finely chopped
2 medium Onions, diced
1 Tablespoon fresh Ginger, finely chopped
700 g boneless Lamb shoulder, trimmed of most fat and cut into cubes
125 ml boiling water
陆 a Chicken stock cube
陆 teaspoon freshly ground black pepper
3 heaped Tablespoons of Coconut cream
Salt %26amp; pepper to taste
2 Tomatoes, roughly chopped
6 Tablespoons double cream
2 Tablespoons fresh Coriander, chopped
Naan bread and Basmati rice to serve
Special equipment required: Crock-Pot Saut茅 model or standard Crock-Pot
Peel and chop onion, garlic and ginger. Trim and cube lamb. If using a Crock-Pot Saute model as demonstrated, pre-heat the pot base on Low.
Add the oil to the pot, then place the stoneware on the hob, heating gently on a low flame. Otherwise, use a frying-pan. Add the coconut cream to the oil and heat whilst stirring for a few minutes.
Add the chopped onion, garlic, ginger and spices. Stir and cook for around 3 minutes. Lightly toast the Cardomom pods in the oven, crush and add to the pot. Add the lamb, stock cube, water and seasoning.
Stir, return the stoneware pot to the base and cover.
Cook on the Low setting for 5 hours. Add the tomatoes and cream, stir and increase to High heat setting for a few minutes to bring back up to heat. Add the chopped Coriander and stir. Serve the Lamb Korma with lightly toasted Naan Bread and Basmati Rice.
Here are two:
Lamb Korma
Yields: 6 Servings
This recipe is cooking as I am posting it and the smell throughout the house is terrific. You might opt to use fresh garlic %26amp; onion instead of the powdered version, as well as cheaper cuts of lamb w/ bone. And while the recipe doesn't call for it, a little curry may be a nice addition too.
2 lbs boneless lamb, cut into 1-inch cubes
2 tablespoons garam masala
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups potatoes, cubed %26amp; peeled
28 ounces tomatoes, diced %26amp; undrained
1/2 cup raisins
1/2 cup water
salt and pepper
1 cup plain yogurt (optional)
In a separate bowl, toss lamb with garam masala. Place potatoes in a 4 quart slow cooker. Add seasoned meat. Sprinkle with garlic powder, onion powder, salt and pepper. Pour undrained tomatoes, raisins and water over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours. Ladle stew into bowls and top with yogurt if desired.
----------------------------------------鈥?br>
Lamb Korma
2 Tablespoon olive oil
1 Tablespoon ground Coriander
陆 teaspoon hot Chilli powder
1 teaspoon ground Turmeric
1 teaspoon ground Cinnamon
6 green Cardamom pods, lightly toasted %26amp; crushed
2 Cloves garlic, finely chopped
2 medium Onions, diced
1 Tablespoon fresh Ginger, finely chopped
700 g boneless Lamb shoulder, trimmed of most fat and cut into cubes
125 ml boiling water
陆 a Chicken stock cube
陆 teaspoon freshly ground black pepper
3 heaped Tablespoons of Coconut cream
Salt %26amp; pepper to taste
2 Tomatoes, roughly chopped
6 Tablespoons double cream
2 Tablespoons fresh Coriander, chopped
Naan bread and Basmati rice to serve
Special equipment required: Crock-Pot Saut茅 model or standard Crock-Pot
Peel and chop onion, garlic and ginger. Trim and cube lamb. If using a Crock-Pot Saute model as demonstrated, pre-heat the pot base on Low.
Add the oil to the pot, then place the stoneware on the hob, heating gently on a low flame. Otherwise, use a frying-pan. Add the coconut cream to the oil and heat whilst stirring for a few minutes.
Add the chopped onion, garlic, ginger and spices. Stir and cook for around 3 minutes. Lightly toast the Cardomom pods in the oven, crush and add to the pot. Add the lamb, stock cube, water and seasoning.
Stir, return the stoneware pot to the base and cover.
Cook on the Low setting for 5 hours. Add the tomatoes and cream, stir and increase to High heat setting for a few minutes to bring back up to heat. Add the chopped Coriander and stir. Serve the Lamb Korma with lightly toasted Naan Bread and Basmati Rice.
I found a recipe for lamb loin but it specifies do not use tenderloin.?
Is tenderloin specific to a beef cut? Or do they mean this is a lamb recipe don't use beef tenderloin? Or is there a part of the lamb that is called tenderloin and they don't want you to use that?I found a recipe for lamb loin but it specifies do not use tenderloin.?
They are talking about lamb tenderloin. It would be my guess they said not use it because it is very small.
There is also pork tenderloin.I found a recipe for lamb loin but it specifies do not use tenderloin.?
Actually, I just made the same mistake with pork. Loin and tenderloin are two SEPARATE cuts of meat, and tenderloin is smaller and ';mushier'; in general. Loin is where your chops would be found, which are also soft, but in a larger piece, but a little firmer.
It is my guess that a lamb tenderloin would be a terribly expensive cut . Lamb is already high.
If you are making a stew that will be cooked for a long time, choose shoulder or leg.
If your recipe cooks within an hour, choose breast or leg.
If you need a lamb recipe that cooks in a matter of a few minutes, choose lamb chops or tenderloin.
Buy extra meat, because you HAVE to remove fat from lamb before cooking it. I usually end up with about 30% of the lamb I buy in the garbage....it was all fat. Another reason to buy a cheap cut.
Most great lamb dishes are made with lamb leg or even lamb shoulder. Usually it involves so much cooking that it comes out tender regardless of the cut.
Most animals have a Tenderloin.... even Tuna! Lamb Tenderloin can dry out in a braising recipe (which is my guess on what you have)... so you want to us a juicier, larger cut.
Loin and Loin Chops: The loin is also a very tender, prized section of the lamb, usually sold cut into chops (it is also possible to order a loin roast, either on the bone or boneless). Loin chops are slightly leaner than rib chops and lack the rib bone. The eye of a loin chop is a bit larger than a rib chop and usually includes a medallion of tenderloin (like a tiny T-bone steak).
Loin chops are excellent grilled, broiled and saut茅ed, and are also best enjoyed cooked rare to medium-rare.
the tenderloin is a part of meat close to the spine and inside the ribs
it means the lamb tenderloin ,tendorloin is a cut ,or section of any ,eat ,,its like when you look at a tbone steak the smalll sade is the tenderloin section,,,same ad with a pork chop the small side of the is tenderloin ,,,so yeah they are refering to that cut of meat..Cats
They are talking about lamb tenderloin. It would be my guess they said not use it because it is very small.
There is also pork tenderloin.I found a recipe for lamb loin but it specifies do not use tenderloin.?
Actually, I just made the same mistake with pork. Loin and tenderloin are two SEPARATE cuts of meat, and tenderloin is smaller and ';mushier'; in general. Loin is where your chops would be found, which are also soft, but in a larger piece, but a little firmer.
It is my guess that a lamb tenderloin would be a terribly expensive cut . Lamb is already high.
If you are making a stew that will be cooked for a long time, choose shoulder or leg.
If your recipe cooks within an hour, choose breast or leg.
If you need a lamb recipe that cooks in a matter of a few minutes, choose lamb chops or tenderloin.
Buy extra meat, because you HAVE to remove fat from lamb before cooking it. I usually end up with about 30% of the lamb I buy in the garbage....it was all fat. Another reason to buy a cheap cut.
Most great lamb dishes are made with lamb leg or even lamb shoulder. Usually it involves so much cooking that it comes out tender regardless of the cut.
Most animals have a Tenderloin.... even Tuna! Lamb Tenderloin can dry out in a braising recipe (which is my guess on what you have)... so you want to us a juicier, larger cut.
Loin and Loin Chops: The loin is also a very tender, prized section of the lamb, usually sold cut into chops (it is also possible to order a loin roast, either on the bone or boneless). Loin chops are slightly leaner than rib chops and lack the rib bone. The eye of a loin chop is a bit larger than a rib chop and usually includes a medallion of tenderloin (like a tiny T-bone steak).
Loin chops are excellent grilled, broiled and saut茅ed, and are also best enjoyed cooked rare to medium-rare.
the tenderloin is a part of meat close to the spine and inside the ribs
it means the lamb tenderloin ,tendorloin is a cut ,or section of any ,eat ,,its like when you look at a tbone steak the smalll sade is the tenderloin section,,,same ad with a pork chop the small side of the is tenderloin ,,,so yeah they are refering to that cut of meat..
Does anyone have a good recipe for lamb using a slow cooker. Thanks!?
I've never used a slow cooker and thought about making something with lamb. Any tips and recipes? Thanks.Does anyone have a good recipe for lamb using a slow cooker. Thanks!?
There are some slow cooker recipes here. I don't know if they have one for lamb but they may.Does anyone have a good recipe for lamb using a slow cooker. Thanks!?
MOROCCAN SLOW-COOKED LAMB
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faug猫res from the Languedoc in France.
click photo to enlarge
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; saut茅 until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
Lamb and Tomato Casserole
2 lb Lamb shoulder
2 oz Butter
1 oz All-purpose flour
1 ts Marjoram
8 oz Canned tomatoes
1 lg Onion
2 tb Oil
1/4 pt Beef stock
Salt and pepper
Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into slow cooker, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.
There are some slow cooker recipes here. I don't know if they have one for lamb but they may.Does anyone have a good recipe for lamb using a slow cooker. Thanks!?
MOROCCAN SLOW-COOKED LAMB
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faug猫res from the Languedoc in France.
click photo to enlarge
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; saut茅 until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
Lamb and Tomato Casserole
2 lb Lamb shoulder
2 oz Butter
1 oz All-purpose flour
1 ts Marjoram
8 oz Canned tomatoes
1 lg Onion
2 tb Oil
1/4 pt Beef stock
Salt and pepper
Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into slow cooker, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.
Has someone got a good recipe for lamb shanks in red sauce they would like to share?
I would like a recipe or a link to find one for shanks. ThanksHas someone got a good recipe for lamb shanks in red sauce they would like to share?
http://www.fabulousfoods.com/recipes/mai鈥?/a>
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http://www.cdkitchen.com/recipes/recs/47鈥?/a>
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http://www.newmansown.com/recipe_detail.鈥?/a>
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http://southernfood.about.com/od/lambrec鈥?/a>Has someone got a good recipe for lamb shanks in red sauce they would like to share?
www.bestrecipes.com.au/recipe/Lamb-Shank鈥?- 17k -
www.taste.com.au/recipes/13829/red+win鈥?- 53k -
sorry I don't know how to attach a link
http://www.fabulousfoods.com/recipes/mai鈥?/a>
************************
http://www.cdkitchen.com/recipes/recs/47鈥?/a>
************************
http://www.newmansown.com/recipe_detail.鈥?/a>
**********************
http://southernfood.about.com/od/lambrec鈥?/a>Has someone got a good recipe for lamb shanks in red sauce they would like to share?
www.bestrecipes.com.au/recipe/Lamb-Shank鈥?- 17k -
www.taste.com.au/recipes/13829/red+win鈥?- 53k -
sorry I don't know how to attach a link
Does anyone have a good recipe for lamb roast?
I'm cooking a lamb roast for Easter for the first time and don't want to screw it up!Does anyone have a good recipe for lamb roast?
LAMB ROAST %26amp; POTATOES :
Lamb leg (boneless)
Garlic
Thyme %26amp; bay leaves
Salt %26amp; pepper
Very small potatoes
Butter
French mustard (Maille is best (Walmart superstore), but Grey Poupon will do,
but nothing else)
Pearced the lamb a few times and stuff some peeled garlic in the holes.
Salt %26amp; pepper the lamb and spread some French mustard on it.
In a big oven dish, put a good piece of butter, bay leaves %26amp; thyme, and 6-7 garlic cloves.
In the oven it goes, at 380掳.
Check some time to time and add a little of very hot water so that you always have a juice.
Add the cleaned but not peeled potatoes about 15-20 minutes before
the lamb is done so they cook in the juice.
Also, pour some of this juice regularly on top of the lamb and potatoes with a spoon.
The lamb must be pink inside, not well done.
Bon app茅titDoes anyone have a good recipe for lamb roast?
Greek Roasted Lamb
7陆 hours 6 hours prep
6-8 servings
Ingredients
1 (4 lb) boneless leg of lamb
3 tablespoons fresh lemon juice
1/4 cup olive oil
5-6 cloves garlic, minced
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons fresh oregano
2-3 bay leaves
salt, to taste
pepper, to taste
assorted root vegetables (optional)
Directions
Remove bone and fell from lamb, if necessary.
Piece together and tie with kitchen twine.
Mix remaining ingredients and pour over lamb, coating it thoroughly (make additional marinade if needed).
Marinate lamb 6 hours or preferably, overnight.
Drain marinade and allow lamb to warm (remove a lot of the chill).
Place lamb (along with root vegetables, if desired) in roasting pan and roast at 450F for approximately 15 minutes, then reduce oven heat to 350F and continue roasting until an instant-read thermometer reads 145-150F for medium rare, or 160F+ for well done, allowing that the meat will raise about 5 degrees as it rests after cooking.
Start checking your meat temp with the instant read thermometer at about 20-25 minutes per pound.
Allow the roast to rest undisturbed for about 25 minutes before carving.
Reduce any drippings, if desired, to serve with the lamb.
my first lamb roast i bought a pre-marinaded lamb and followed the package instructions. from trader joes, worked out great, this one sounds good though.
%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
This is a flavorful roast boneless leg of lamb recipe, made with a spicy marinade. This roast is marinated, so plan to start this the day before you plan to serve it.
INGREDIENTS:
1 boneless leg of lamb, rolled and tied
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/3 cup orange juice
1/4 cup chili sauce
1/4 cup water
1/2 cup minced onion
2 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
PREPARATION:
Place the lamb in a deep nonreactive pan (stainless steel, enamel-lined, or glass). Combine remaining ingredients in a bowl; pour over the lamb. Turn to coat well. Cover and refrigerate overnight or for up to 24 hours, turning occasionally.
Drain lamb; place on a rack in a roasting pan. Roast in a preheated 450掳 oven for 15 minutes. Reduce temperature to 350掳. Pour marinade over the lamb and continue roasting, basting frequently, for about 2 to 2 1/2 hours, or until done to about 170掳 to 175掳 for medium. Add a little boiling water to prevent juices from cooking down and burning. Let roast stand for 10 minutes. Carve and serve with skimmed pan juices.
Serves 8.
LAMB ROAST %26amp; POTATOES :
Lamb leg (boneless)
Garlic
Thyme %26amp; bay leaves
Salt %26amp; pepper
Very small potatoes
Butter
French mustard (Maille is best (Walmart superstore), but Grey Poupon will do,
but nothing else)
Pearced the lamb a few times and stuff some peeled garlic in the holes.
Salt %26amp; pepper the lamb and spread some French mustard on it.
In a big oven dish, put a good piece of butter, bay leaves %26amp; thyme, and 6-7 garlic cloves.
In the oven it goes, at 380掳.
Check some time to time and add a little of very hot water so that you always have a juice.
Add the cleaned but not peeled potatoes about 15-20 minutes before
the lamb is done so they cook in the juice.
Also, pour some of this juice regularly on top of the lamb and potatoes with a spoon.
The lamb must be pink inside, not well done.
Bon app茅titDoes anyone have a good recipe for lamb roast?
Greek Roasted Lamb
7陆 hours 6 hours prep
6-8 servings
Ingredients
1 (4 lb) boneless leg of lamb
3 tablespoons fresh lemon juice
1/4 cup olive oil
5-6 cloves garlic, minced
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons fresh oregano
2-3 bay leaves
salt, to taste
pepper, to taste
assorted root vegetables (optional)
Directions
Remove bone and fell from lamb, if necessary.
Piece together and tie with kitchen twine.
Mix remaining ingredients and pour over lamb, coating it thoroughly (make additional marinade if needed).
Marinate lamb 6 hours or preferably, overnight.
Drain marinade and allow lamb to warm (remove a lot of the chill).
Place lamb (along with root vegetables, if desired) in roasting pan and roast at 450F for approximately 15 minutes, then reduce oven heat to 350F and continue roasting until an instant-read thermometer reads 145-150F for medium rare, or 160F+ for well done, allowing that the meat will raise about 5 degrees as it rests after cooking.
Start checking your meat temp with the instant read thermometer at about 20-25 minutes per pound.
Allow the roast to rest undisturbed for about 25 minutes before carving.
Reduce any drippings, if desired, to serve with the lamb.
my first lamb roast i bought a pre-marinaded lamb and followed the package instructions. from trader joes, worked out great, this one sounds good though.
%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
This is a flavorful roast boneless leg of lamb recipe, made with a spicy marinade. This roast is marinated, so plan to start this the day before you plan to serve it.
INGREDIENTS:
1 boneless leg of lamb, rolled and tied
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/3 cup orange juice
1/4 cup chili sauce
1/4 cup water
1/2 cup minced onion
2 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
PREPARATION:
Place the lamb in a deep nonreactive pan (stainless steel, enamel-lined, or glass). Combine remaining ingredients in a bowl; pour over the lamb. Turn to coat well. Cover and refrigerate overnight or for up to 24 hours, turning occasionally.
Drain lamb; place on a rack in a roasting pan. Roast in a preheated 450掳 oven for 15 minutes. Reduce temperature to 350掳. Pour marinade over the lamb and continue roasting, basting frequently, for about 2 to 2 1/2 hours, or until done to about 170掳 to 175掳 for medium. Add a little boiling water to prevent juices from cooking down and burning. Let roast stand for 10 minutes. Carve and serve with skimmed pan juices.
Serves 8.
Special Easter-time Roast Leg of Lamb recipe needed ...?
The Lamb is marinated in Red wine, Honey, Mustard, Garlic etc. I've misplaced the copy I made of the recipe! Help please?Special Easter-time Roast Leg of Lamb recipe needed ...?
* 1/4 cup honey
* 2 tablespoons prepared Dijon-style mustard
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon freshly ground black pepper
* 1 teaspoon lemon zest
* 3 cloves garlic, minced
* 5 pounds whole leg of lamb
* 1 teaspoon coarse sea salt
DIRECTIONS
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.Special Easter-time Roast Leg of Lamb recipe needed ...?
INGREDIENTS
* 1/4 cup honey
* 2 tablespoons prepared Dijon-style mustard
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon freshly ground black pepper
* 1 teaspoon lemon zest
* 3 cloves garlic, minced
* 5 pounds whole leg of lamb
* 1 teaspoon coarse sea salt
DIRECTIONS
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
* 1/4 cup honey
* 2 tablespoons prepared Dijon-style mustard
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon freshly ground black pepper
* 1 teaspoon lemon zest
* 3 cloves garlic, minced
* 5 pounds whole leg of lamb
* 1 teaspoon coarse sea salt
DIRECTIONS
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.Special Easter-time Roast Leg of Lamb recipe needed ...?
INGREDIENTS
* 1/4 cup honey
* 2 tablespoons prepared Dijon-style mustard
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon freshly ground black pepper
* 1 teaspoon lemon zest
* 3 cloves garlic, minced
* 5 pounds whole leg of lamb
* 1 teaspoon coarse sea salt
DIRECTIONS
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Iain Hewitson Lamb Samosa Recipe?
I am after this recipe which aired on Huey's Cooking Adventures Tuesday 08/08/06 at 3.30pm on the ten network. I am unable to find it on the net anywhere.Iain Hewitson Lamb Samosa Recipe?
I'm sorry I cannot help you with Iain Hewitson's recipe but what I can do is give you the recipe I use to make mutton samosas.(they DO turn out great)
For filling:
Mutton mince - 250 gm
Onion(medium) - 1 no
Tomato(large) - 1 no
Green chillies - 2 nos
Ginger - 1';
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Salt - 1陆 tsp
For dough:
Flour - 200 gm
Salt - 陆 tsp
White butter - 1 tbsp
Cumin seeds- 1 tsp
Oil - 戮 cup
Cold water - 7 tbsp
Preparation Method
1)Chop the onion finely. Wash, peel and chop tomato and green chillies. Peel and finely chop ginger.
2)In a frying pan, heat 1 tbsp of oil and fry onions for 5 minutes.
3)Add tomatoes, green chillies, ginger, chilli powder, garam masala and turmeric powder and fry for two minutes.
4)Add the mince and fry for five minutes.
5)Add 陆 cup of water and bring it to boil. Lower heat, add salt and simmer for 45 minutes till meat is dry.(it is essential that the gravy dries up completely or the samosas will dis ntegrate when you fry them)
6)Sieve flour and 陆 tsp. of salt into a large bowl.
7)Add unsalted butter and cumin seeds and rub into the flour.
8)Add water 1 tbsp at a time and roll into a fairly stiff dough.
9)Shape into 8 balls and roll out on a floured board into thin rounds. Cut into half and roll into a cone pressing the ends together.
10)Fill cone with 2 tbsp of the stuffing and seal end, brushing dough with cold water to help seal it.
11)In a wok, heat the oil. Add samosas, lower the heat to medium and fry for 5-6 minutes.
Try it you will not be disappointed.
best wishes.
I'm sorry I cannot help you with Iain Hewitson's recipe but what I can do is give you the recipe I use to make mutton samosas.(they DO turn out great)
For filling:
Mutton mince - 250 gm
Onion(medium) - 1 no
Tomato(large) - 1 no
Green chillies - 2 nos
Ginger - 1';
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Salt - 1陆 tsp
For dough:
Flour - 200 gm
Salt - 陆 tsp
White butter - 1 tbsp
Cumin seeds- 1 tsp
Oil - 戮 cup
Cold water - 7 tbsp
Preparation Method
1)Chop the onion finely. Wash, peel and chop tomato and green chillies. Peel and finely chop ginger.
2)In a frying pan, heat 1 tbsp of oil and fry onions for 5 minutes.
3)Add tomatoes, green chillies, ginger, chilli powder, garam masala and turmeric powder and fry for two minutes.
4)Add the mince and fry for five minutes.
5)Add 陆 cup of water and bring it to boil. Lower heat, add salt and simmer for 45 minutes till meat is dry.(it is essential that the gravy dries up completely or the samosas will dis ntegrate when you fry them)
6)Sieve flour and 陆 tsp. of salt into a large bowl.
7)Add unsalted butter and cumin seeds and rub into the flour.
8)Add water 1 tbsp at a time and roll into a fairly stiff dough.
9)Shape into 8 balls and roll out on a floured board into thin rounds. Cut into half and roll into a cone pressing the ends together.
10)Fill cone with 2 tbsp of the stuffing and seal end, brushing dough with cold water to help seal it.
11)In a wok, heat the oil. Add samosas, lower the heat to medium and fry for 5-6 minutes.
Try it you will not be disappointed.
best wishes.
Does anyone know where I can find a flavoursome thick beef/lamb madras recipe for the slow cooker?
I am making a curry on Saturday and could really do with this just getting chucked in the slow cooker as I have lots of other things to do, just wondered if anyone knew of a recipe.Does anyone know where I can find a flavoursome thick beef/lamb madras recipe for the slow cooker?
Here is a super simple one from Woman's Day:
Beef Madras
2 lb 1 1/2-in. cubes stewing beef
1 jar (14.5 oz) sweet peppers %26amp; coconut cooking sauce
1 bag (19 oz) frozen garden vegetable medley (sugar snap peas, roasted potatoes, red peppers and garden herbs)
Mix beef and cooking sauce in a 3-qt or larger slow cooker. Cover and cook on low 8 to 10 hours until meat is tender. Add vegetables and cook on low 30 minutes, or until potatoes are soft and snap peas are crisp-tender.
http://recipe.aol.com/recipe/slow-cooker鈥?/a>
If you would rather make your own sauce here is another recipe:
Indian Beef Madras Curry
1 kg stewing beef
2 onions, chopped
1 tablespoon ginger
1 tablespoon garlic
16 ounces crushed tomatoes
2 tablespoons tomato puree
1 cup beef stock
1/2 cup red lentil
1 teaspoon ground turmeric
2 red chili peppers, chopped
1 teaspoon garam masala
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 tablespoon oil or ghee
1/2 cup chopped fresh cilantro
Fry the aromatics, spices, garlic, ginger and onions together. Add beef and cook briefly on all sides. Add rest ingredients except cilantro/coriander.
Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes. If using oven place in dutch oven for 2 1/2 hours or until beef is tender. Add chopped coriander and stir through.
If too wet add more tomato paste - if too dry add more beef stock.
From: http://www.recipezaar.com/Indian-Beef-Ma鈥?/a>
One of the reviewers used the crockpot with this and said it turned out great.Cats
Here is a super simple one from Woman's Day:
Beef Madras
2 lb 1 1/2-in. cubes stewing beef
1 jar (14.5 oz) sweet peppers %26amp; coconut cooking sauce
1 bag (19 oz) frozen garden vegetable medley (sugar snap peas, roasted potatoes, red peppers and garden herbs)
Mix beef and cooking sauce in a 3-qt or larger slow cooker. Cover and cook on low 8 to 10 hours until meat is tender. Add vegetables and cook on low 30 minutes, or until potatoes are soft and snap peas are crisp-tender.
http://recipe.aol.com/recipe/slow-cooker鈥?/a>
If you would rather make your own sauce here is another recipe:
Indian Beef Madras Curry
1 kg stewing beef
2 onions, chopped
1 tablespoon ginger
1 tablespoon garlic
16 ounces crushed tomatoes
2 tablespoons tomato puree
1 cup beef stock
1/2 cup red lentil
1 teaspoon ground turmeric
2 red chili peppers, chopped
1 teaspoon garam masala
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 tablespoon oil or ghee
1/2 cup chopped fresh cilantro
Fry the aromatics, spices, garlic, ginger and onions together. Add beef and cook briefly on all sides. Add rest ingredients except cilantro/coriander.
Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes. If using oven place in dutch oven for 2 1/2 hours or until beef is tender. Add chopped coriander and stir through.
If too wet add more tomato paste - if too dry add more beef stock.
From: http://www.recipezaar.com/Indian-Beef-Ma鈥?/a>
One of the reviewers used the crockpot with this and said it turned out great.
Chengdu Spiced Lamb Recipe?
Chengdu Spiced Lamb is richly spiced marinated lamb, wok-caramelized and tossed with cumin, fresh mint, tomatoes and yellow onions.
Anybody has good recipes for lamb birria?
preferably that can be cooked in the crockpotAnybody has good recipes for lamb birria?
Birria can be made with beef, veal, pork, goat or lamb making it quite versatile. Many people will use more than one type of meat, combining one, two or three kinds in one dish. Poultry is not traditionally used in this dish. You will need a Dutch oven or large casserole dish with a tight fitting lid and a rack that sits inside.
INGREDIENTS:
3-4 lbs meat with or without bones
4 guajillo chiles
3 ancho chiles
3 cascabel chiles
1 teaspoon pepper
1/4 teaspoon cloves
1 tsp oregano
1/4 tsp ground cumin
1/2 teaspoon ground thyme or 2-3 sprigs
6 garlic cloves, peeled and finely diced
1/4 teaspoon cinnamon
2 bay leaves
1 teaspoon salt
1 onion, peeled and coarsely chopped
2 tablespoons vinegar
1 cup of water
1 cup chopped onion
1 cup chopped cilantro
Corn tortillas
PREPARATION:
Start Chile Paste
Toast the chiles on a hot pan until browned, but not burned. Remove the seeds and veins and cover with hot water for 15 to 20 minutes. When done soaking, process in blender with the vinegar to make a paste.
Meat Rub
Mix the salt, pepper, cloves, oregano, cumin, cinnamon and thyme. Rub the meat well with this mixture. Then coat the meat with half of the chile paste. Let marinate overnight.
Cook the Meat
Fill a Dutch oven with water. Add the chopped onion, bay leaf, garlic and the remaining chile sauce to the water. Place meat on a rack that sits just above the water. Place lid on and bake for 4 hours at 350 degrees.
Prepare the Dish
Remove the meat and place into serving bowls. There are two ways to finish. The first way has no broth. Remove bay leaves from liquid. If liquid is too watery, reduce by boiling in a small pan. Coat the meat chunks with the reduced chile sauce. Use meat to fill tortillas and top with onions and cilantro. The second way is to let the liquid cool slightly and remove the bay leaves. At this point some people blend the liquid. Add enough hot water to make at least 2 cups. Ladle the liquid over the meat and top with chopped onion and cilantro. Serve with warm corn tortillas.Anybody has good recipes for lamb birria?
nah it doesnt come up on a recipe search
is it spelt right?
Pulled American Lamb Birria Tacos
Total Time: 60 minutes or more
Yield: 12 serving(s)
Dried Ancho chilies, stemmed and seeded 10
Guajillo chilies, stemmed and seeded 10
Garlic heads, roasted, peeled and chopped 2
cider vinegar 1/2 cup
salt 1 tablespoon
Dried oregano leaves, crushed 2 teaspoons
Ground cinnamon 1 teaspoon
Ground pepper 1/2 teaspoon
Ground cumin 1/2 teaspoon
Ground coriander 1/2 teaspoon
Ground cloves 2 pinches
American Lamb hindshanks 4 (about 5-1/2 pounds)
Salt and pepper as needed
Olive oil 1/2 cup
Yellow onions, chopped 2 medium
Fresh tomatoes, cored and chopped 3 pounds 8 ounces
Garlic, chopped 8 cloves
Bay leaves 2
Fresh thyme 1/2 bunch
Ground cumin 1 tablespoon
Mexican oregano 1 tablespoon
Adobo 2 cups
chicken stock 2 cups
Fresh orange juice 2 cups
salt 2 teaspoon
Ground pepper 2 teaspoons
corn tortillas 24
Method:
For Lamb: Season lamb shanks generously. In large Dutch oven heat the oil over medium high heat. Add the lamb shanks and sear on all sides until evenly browned. Transfer to plate and keep warm. Add onions, tomatoes and saute until soft. Add garlic, bay leaves, thyme, cumin and oregano. Saute for 2 minutes. Stir in Adobo, stock and orange juice, bring to a boil. Add lamb shanks, cover and braise in 350 degrees F oven for about 2 hours or until lamb is falling off the bone. Remove lamb form sauce. While lamb is still warm, use two forks to finely shred; keep warm and set aside. Stain the sauce though a medium china cap and season to taste with salt and pepper; keep warm and set aside.
To serve: Arrange lamb and sauce in separate cazuelas. Warm tortillas on grill and keep warm in towel. Spoon the lamb and sauce onto tortillas. Allow guests to add their own accompaniments.
Hope this helps..
Birria can be made with beef, veal, pork, goat or lamb making it quite versatile. Many people will use more than one type of meat, combining one, two or three kinds in one dish. Poultry is not traditionally used in this dish. You will need a Dutch oven or large casserole dish with a tight fitting lid and a rack that sits inside.
INGREDIENTS:
3-4 lbs meat with or without bones
4 guajillo chiles
3 ancho chiles
3 cascabel chiles
1 teaspoon pepper
1/4 teaspoon cloves
1 tsp oregano
1/4 tsp ground cumin
1/2 teaspoon ground thyme or 2-3 sprigs
6 garlic cloves, peeled and finely diced
1/4 teaspoon cinnamon
2 bay leaves
1 teaspoon salt
1 onion, peeled and coarsely chopped
2 tablespoons vinegar
1 cup of water
1 cup chopped onion
1 cup chopped cilantro
Corn tortillas
PREPARATION:
Start Chile Paste
Toast the chiles on a hot pan until browned, but not burned. Remove the seeds and veins and cover with hot water for 15 to 20 minutes. When done soaking, process in blender with the vinegar to make a paste.
Meat Rub
Mix the salt, pepper, cloves, oregano, cumin, cinnamon and thyme. Rub the meat well with this mixture. Then coat the meat with half of the chile paste. Let marinate overnight.
Cook the Meat
Fill a Dutch oven with water. Add the chopped onion, bay leaf, garlic and the remaining chile sauce to the water. Place meat on a rack that sits just above the water. Place lid on and bake for 4 hours at 350 degrees.
Prepare the Dish
Remove the meat and place into serving bowls. There are two ways to finish. The first way has no broth. Remove bay leaves from liquid. If liquid is too watery, reduce by boiling in a small pan. Coat the meat chunks with the reduced chile sauce. Use meat to fill tortillas and top with onions and cilantro. The second way is to let the liquid cool slightly and remove the bay leaves. At this point some people blend the liquid. Add enough hot water to make at least 2 cups. Ladle the liquid over the meat and top with chopped onion and cilantro. Serve with warm corn tortillas.Anybody has good recipes for lamb birria?
nah it doesnt come up on a recipe search
is it spelt right?
Pulled American Lamb Birria Tacos
Total Time: 60 minutes or more
Yield: 12 serving(s)
Dried Ancho chilies, stemmed and seeded 10
Guajillo chilies, stemmed and seeded 10
Garlic heads, roasted, peeled and chopped 2
cider vinegar 1/2 cup
salt 1 tablespoon
Dried oregano leaves, crushed 2 teaspoons
Ground cinnamon 1 teaspoon
Ground pepper 1/2 teaspoon
Ground cumin 1/2 teaspoon
Ground coriander 1/2 teaspoon
Ground cloves 2 pinches
American Lamb hindshanks 4 (about 5-1/2 pounds)
Salt and pepper as needed
Olive oil 1/2 cup
Yellow onions, chopped 2 medium
Fresh tomatoes, cored and chopped 3 pounds 8 ounces
Garlic, chopped 8 cloves
Bay leaves 2
Fresh thyme 1/2 bunch
Ground cumin 1 tablespoon
Mexican oregano 1 tablespoon
Adobo 2 cups
chicken stock 2 cups
Fresh orange juice 2 cups
salt 2 teaspoon
Ground pepper 2 teaspoons
corn tortillas 24
Method:
For Lamb: Season lamb shanks generously. In large Dutch oven heat the oil over medium high heat. Add the lamb shanks and sear on all sides until evenly browned. Transfer to plate and keep warm. Add onions, tomatoes and saute until soft. Add garlic, bay leaves, thyme, cumin and oregano. Saute for 2 minutes. Stir in Adobo, stock and orange juice, bring to a boil. Add lamb shanks, cover and braise in 350 degrees F oven for about 2 hours or until lamb is falling off the bone. Remove lamb form sauce. While lamb is still warm, use two forks to finely shred; keep warm and set aside. Stain the sauce though a medium china cap and season to taste with salt and pepper; keep warm and set aside.
To serve: Arrange lamb and sauce in separate cazuelas. Warm tortillas on grill and keep warm in towel. Spoon the lamb and sauce onto tortillas. Allow guests to add their own accompaniments.
Hope this helps..
Your best spicy lamb recipe that has basil & feta?
My favorite 3 ingredients and I love hot spicy food. Can you turn it into a recipe? Thanks.Your best spicy lamb recipe that has basil %26amp; feta?
Lamb Feta Peppers
It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.';
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 1 clove garlic, minced
* 6 medium green bell peppers
* 2 tablespoons chopped fresh dill
* 3/4 teaspoon salt
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground black pepper
* 1 cup cooked rice
* 8 ounces ground lamb
* 1 cup crumbled feta cheese
* 1 cup tomato sauce
* 1 cup cold water
* 1 tablespoon fresh lemon juice
* 1 teaspoon white sugar
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).Your best spicy lamb recipe that has basil %26amp; feta?
I agree with the first dude. Go to the store and get Dave's Insanity sauc. It is one of the worlds hottest hot sauces no joke. I have tried about 50 hot suaces and this one made me tears and sweat come down !!!!!
Lamb Feta Peppers
It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.';
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 1 clove garlic, minced
* 6 medium green bell peppers
* 2 tablespoons chopped fresh dill
* 3/4 teaspoon salt
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground black pepper
* 1 cup cooked rice
* 8 ounces ground lamb
* 1 cup crumbled feta cheese
* 1 cup tomato sauce
* 1 cup cold water
* 1 tablespoon fresh lemon juice
* 1 teaspoon white sugar
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).Your best spicy lamb recipe that has basil %26amp; feta?
I agree with the first dude. Go to the store and get Dave's Insanity sauc. It is one of the worlds hottest hot sauces no joke. I have tried about 50 hot suaces and this one made me tears and sweat come down !!!!!
Anyone have any good lamb curry recipes?
lamb madras
INGREDIENTS
Curry Paste
7 g coriander seeds
3 g cumin seeds
3 g salt
5 whole dried red chile peppers
6 fresh curry leaves
50 g garlic paste
10 g ginger paste
3 g ground turmeric
1020 g lamb meat, cut into 1 1/2 inch cubes
120 ml ghee (clarified butter), melted
60 ml vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
475 ml water, divided
2 g fennel seeds
6 cardamom pods
1 cinnamon stick
3 g garam masala
4 g sugar
45 ml warm water
15 g tamarind paste
DIRECTIONS
Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Anyone have any good lamb curry recipes?
Lamb Curry:
~~~~~~~~~
Lamb, cut into serving proportions 1 kg.
Onions 100 gms.
Garlic, flakes 5 nos.
Ginger 1 '; piece
Bay leaves 4 nos.
Thick coconut milk 1 陆 cup
Curds 1 cup
Almonds, sliced 2 tbsps.
Pistachios, sliced 2 tbsps.
Dried apricots, sliced 50 gms.
Coconut, grated finely 录 cup
Poppy seeds 1 tbsp.
Vinegar 2 tbsps.
Eggs, hard boiled 4 nos.
Garam masala 1 tbsp.
Green Peas 1 cup
Cumin, ground 1 tbsp.
Coriander seeds, ground 1 tbsp.
Coriander leaves A handful
Saffron dissolved in 1 tsp. hot milk 陆 tsp.
Salt %26amp; chili powder To taste
Preparation Method:
~~~~~~~~~~~~~~
1. Grind together onions, garlic, ginger,coconut and poppy seeds.
2. Add the spices, salt, curds and vinegar %26amp; apply to the lamb.
3. Put in a heavy bottomed vessel and cook till the lamb is dry.
4. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.
5. Decorate with coriander leaves.
6. Serve with rice.
7. U can add boiled eggs in the curry,egg taste will be good with the curry.
U can try these recipes in this site.......Anyone have any good lamb curry recipes?
Ingredients
1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
Directions
1Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
3Stir in the ginger paste, garlic, chile pepper, and lamb.
4Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
6Add diced tomatoes, and cook for 5 minutes, stirring frequently.
7Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
8Lower heat.
9Whisk the yogurt with a fork; and add to the pot slowly.
10Then cook until meat is done to your liking and sauce is thickened.
11Garnish with cilantro leaves.
12Serve with steamed basmati rice, or hot Indian breads, such as Naan.
Yum yummmmmmmmmmm *I am a veggie though so I eat this without the lamb lol
Quick and easy ? - dice left-overs from the Sunday joint and pour over a jar of ASDA curry sauce . The jars are only 5p each
Throw it on the fire. Fur and all. Yum Yum!
INGREDIENTS
Curry Paste
7 g coriander seeds
3 g cumin seeds
3 g salt
5 whole dried red chile peppers
6 fresh curry leaves
50 g garlic paste
10 g ginger paste
3 g ground turmeric
1020 g lamb meat, cut into 1 1/2 inch cubes
120 ml ghee (clarified butter), melted
60 ml vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
475 ml water, divided
2 g fennel seeds
6 cardamom pods
1 cinnamon stick
3 g garam masala
4 g sugar
45 ml warm water
15 g tamarind paste
DIRECTIONS
Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Anyone have any good lamb curry recipes?
Lamb Curry:
~~~~~~~~~
Lamb, cut into serving proportions 1 kg.
Onions 100 gms.
Garlic, flakes 5 nos.
Ginger 1 '; piece
Bay leaves 4 nos.
Thick coconut milk 1 陆 cup
Curds 1 cup
Almonds, sliced 2 tbsps.
Pistachios, sliced 2 tbsps.
Dried apricots, sliced 50 gms.
Coconut, grated finely 录 cup
Poppy seeds 1 tbsp.
Vinegar 2 tbsps.
Eggs, hard boiled 4 nos.
Garam masala 1 tbsp.
Green Peas 1 cup
Cumin, ground 1 tbsp.
Coriander seeds, ground 1 tbsp.
Coriander leaves A handful
Saffron dissolved in 1 tsp. hot milk 陆 tsp.
Salt %26amp; chili powder To taste
Preparation Method:
~~~~~~~~~~~~~~
1. Grind together onions, garlic, ginger,coconut and poppy seeds.
2. Add the spices, salt, curds and vinegar %26amp; apply to the lamb.
3. Put in a heavy bottomed vessel and cook till the lamb is dry.
4. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.
5. Decorate with coriander leaves.
6. Serve with rice.
7. U can add boiled eggs in the curry,egg taste will be good with the curry.
U can try these recipes in this site.......Anyone have any good lamb curry recipes?
Ingredients
1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
Directions
1Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
3Stir in the ginger paste, garlic, chile pepper, and lamb.
4Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
6Add diced tomatoes, and cook for 5 minutes, stirring frequently.
7Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
8Lower heat.
9Whisk the yogurt with a fork; and add to the pot slowly.
10Then cook until meat is done to your liking and sauce is thickened.
11Garnish with cilantro leaves.
12Serve with steamed basmati rice, or hot Indian breads, such as Naan.
Yum yummmmmmmmmmm *I am a veggie though so I eat this without the lamb lol
Quick and easy ? - dice left-overs from the Sunday joint and pour over a jar of ASDA curry sauce . The jars are only 5p each
Throw it on the fire. Fur and all. Yum Yum!
What is a good lamb recipe?
Try making roasted leg of lamb. Just use a dry rub and bake as in the directions on the package.What is a good lamb recipe?
Roast Lamb NZ
Roast leg of lamb with garlic, rosemary %26amp; a mustard crust
Serves 8
1 leg of lamb, with bone (you can use rolled but the flavour is not as good)
1 clove of garlic
1 small sprig rosemary
3 kalamata olives (optional) or three pieces of lemon rind
2 teaspoons fine salt
2 tablespoons smooth Dijon mustard
1/3 cup breadcrumbs
1 teaspoon dried mixed herbs
1 stick celery, roughly chopped
1 small onion, roughly chopped
1 small carrot, roughly chopped
3 tablespoons olive oil
Dry the leg with a tea towel and trim off any excess fat. Slice the garlic into 6 and pierce the skin inserting pieces evenly over the leg. Repeat with the rosemary and olives. Season on all sides with the salt. Brush the leg with the mustard then sprinkle on the breadcrumbs mixed with the herbs. Arrange the chopped vegetables into a roasting dish then place the lamb on top. Drizzle with the olive oil and put into a pre heated oven at 160C. Cook for 11/2 to 2 hours depending on the size of the leg.
How do I know when it's cooked?
Use a small sharp knife and pierce the thickest part of the meat. Hold the knife there for 5 seconds and remove. If the juices run out of the cut 'clear' it is ready - if they are 'bloody' or 'pink' it will need another 15 minutes approx. If you enjoy medium - rare lamb then a little pinkness in the juices will mean it is ready.
How to rest your roast
Place the lamb on a hot dinner plate next to the oven or in a warm position, away from any draught. Cover with tightly with two layers of tin foil and a tea towel. This important stage allows the meat to 'relax' before carving and it will become more tender.
Whilst it is resting - for a minimum of 20 minutes you can prepare the gravy.
Homemade gravy
Pour off any excess fat in the roasting dish, leaving a little in the dish as this is necessary to bind the gravy together. Sprinkle 3 tbsp of flour into the roasting dish and place on a medium element to start cooking. Stir the flour in with the vegetables and mix to a paste. Then add 1/4 cup of red wine (I like to use any left over red wine for this) and cook till it has evaporated, you may need to turn the heat up further for this.
Once the wine has fully evaporated start to add some boiling water or the cooking water from your vegetables on the stove - this will add extra flavour as it will be rich in nutrients. Continue to add liquid and keep stirring till a smooth sauce is formed. You will need between one and two cups of liquid for the sauce. Turn the heat down then simmer for 10 minutes allowing the flour to cook out and this gets rid of that floury taste. There may be some juices that have settled under the lamb roast, add these into the gravy. Check the seasoning, adjust if necessary with more salt and pepper. Strain through a fine sieve and pour into a warm sauce boat.
Sides
Nothing beats a big pile of crispy roast potatoes with sliced roast lamb. I like to boil chunks of peeled potato for 15 minutes then place in with the lamb, turning them every half hour or so. Green vegetables are must as well - beans plunged into boiling salted water for 5 minutes or sweet baby peas, drained and tossed in a bowl with some sliced mint, a knob of butter and a squeeze of lemon juice with sea salt
http://tvnz.co.nz/view/page/410965/43034What is a good lamb recipe?
Are you doing a rack or chops or a roast? For a rack, I just rub with a bit of olive oil, dijon mustard, crushed garlic, rosemary and salt and pepper. Let sit for 30 minutes at room temp and then grill for about 20-30 minutes, to medium rare.
For a roast, this is really good - I made it a few weeks ago...
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
I hope those help!
Spicy Lamb Patties
http://allrecipes.com/Recipe/Spicy-Lamb-鈥?/a>
Thick arm chops cooked in canned, skinned, whole tomatoes and basil.
Lamp stew, same as beef but use lamb !!!
Roast Lamb NZ
Roast leg of lamb with garlic, rosemary %26amp; a mustard crust
Serves 8
1 leg of lamb, with bone (you can use rolled but the flavour is not as good)
1 clove of garlic
1 small sprig rosemary
3 kalamata olives (optional) or three pieces of lemon rind
2 teaspoons fine salt
2 tablespoons smooth Dijon mustard
1/3 cup breadcrumbs
1 teaspoon dried mixed herbs
1 stick celery, roughly chopped
1 small onion, roughly chopped
1 small carrot, roughly chopped
3 tablespoons olive oil
Dry the leg with a tea towel and trim off any excess fat. Slice the garlic into 6 and pierce the skin inserting pieces evenly over the leg. Repeat with the rosemary and olives. Season on all sides with the salt. Brush the leg with the mustard then sprinkle on the breadcrumbs mixed with the herbs. Arrange the chopped vegetables into a roasting dish then place the lamb on top. Drizzle with the olive oil and put into a pre heated oven at 160C. Cook for 11/2 to 2 hours depending on the size of the leg.
How do I know when it's cooked?
Use a small sharp knife and pierce the thickest part of the meat. Hold the knife there for 5 seconds and remove. If the juices run out of the cut 'clear' it is ready - if they are 'bloody' or 'pink' it will need another 15 minutes approx. If you enjoy medium - rare lamb then a little pinkness in the juices will mean it is ready.
How to rest your roast
Place the lamb on a hot dinner plate next to the oven or in a warm position, away from any draught. Cover with tightly with two layers of tin foil and a tea towel. This important stage allows the meat to 'relax' before carving and it will become more tender.
Whilst it is resting - for a minimum of 20 minutes you can prepare the gravy.
Homemade gravy
Pour off any excess fat in the roasting dish, leaving a little in the dish as this is necessary to bind the gravy together. Sprinkle 3 tbsp of flour into the roasting dish and place on a medium element to start cooking. Stir the flour in with the vegetables and mix to a paste. Then add 1/4 cup of red wine (I like to use any left over red wine for this) and cook till it has evaporated, you may need to turn the heat up further for this.
Once the wine has fully evaporated start to add some boiling water or the cooking water from your vegetables on the stove - this will add extra flavour as it will be rich in nutrients. Continue to add liquid and keep stirring till a smooth sauce is formed. You will need between one and two cups of liquid for the sauce. Turn the heat down then simmer for 10 minutes allowing the flour to cook out and this gets rid of that floury taste. There may be some juices that have settled under the lamb roast, add these into the gravy. Check the seasoning, adjust if necessary with more salt and pepper. Strain through a fine sieve and pour into a warm sauce boat.
Sides
Nothing beats a big pile of crispy roast potatoes with sliced roast lamb. I like to boil chunks of peeled potato for 15 minutes then place in with the lamb, turning them every half hour or so. Green vegetables are must as well - beans plunged into boiling salted water for 5 minutes or sweet baby peas, drained and tossed in a bowl with some sliced mint, a knob of butter and a squeeze of lemon juice with sea salt
http://tvnz.co.nz/view/page/410965/43034What is a good lamb recipe?
Are you doing a rack or chops or a roast? For a rack, I just rub with a bit of olive oil, dijon mustard, crushed garlic, rosemary and salt and pepper. Let sit for 30 minutes at room temp and then grill for about 20-30 minutes, to medium rare.
For a roast, this is really good - I made it a few weeks ago...
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
I hope those help!
Spicy Lamb Patties
http://allrecipes.com/Recipe/Spicy-Lamb-鈥?/a>
Thick arm chops cooked in canned, skinned, whole tomatoes and basil.
Lamp stew, same as beef but use lamb !!!
Help! Simple Leg of Lamb recipe for Easter Sunday?
Has anyone a simple way of making a leg of lamb a little special for Easter Sunday, please?Help! Simple Leg of Lamb recipe for Easter Sunday?
cover it is rosemary sprigs, olive oil and pepper and salt and shove it in a low oven to slow roast. Make vegetables, roastie spuds and red wine gravy. Drink the rest of the wine while you are waiting for it to cook. Wait until everyone is absolutely starving before you serve it, then they'll eat it no matter what the hell it's like. That is my top tip for the day.Help! Simple Leg of Lamb recipe for Easter Sunday?
Make some slits in the leg with a knife and then push garlic into them. Smother the leg with a mixture of olive oil, sea salt and rosemary and roast in the oven.
This sounds odd, but trust me it's fabulous. I got it from a Simon Hopkinson recipe book. It's got anchovies in it, but don't let that put you off - they melt away to nothing but leave behind a marvellous tang to the gravy which developes around the meat from the wine. The wine also keeps the meat really moist.
Using a sharp pointy knife make a dozen or so little holes in the meat. Into each hole stuff a half clove of garlic, half a tinned anchovy and a sprig of fresh rosemary. I usually sort of squish it all in there with the rosemary last to hold it in. Then rub the lamb all over with butter and put it in a roasting pan with about a half a bottle of decent white wine. Cook as per normal (the Waitrose website recommends for medium-cooked lamb, cook for 25 minutes per 450g plus 25 minutes) and be sure to let it rest for 10 minutes before you carve it.
I usually serve this with roast potatoes (do them in a separate pan) and purple sprouting brocolli!!!
French style: Cut into skin with a sharp knife and poke slivers of garlic and rosemary into the cuts. Season with salt and pepper.Roast as normal
English style: Rub skin with salt, season with pepper. Roast as normal and serve with fresh mint sauce - not out of a jar. Chop fresh mint finely, put in a suitable dish, cover with white vinegar and add a smidgen of sugar.
Lamb is fatty. The garlic helps to 'cut' the fat; mint sauce has the same effect. This is one dish where fusion cooking is not recommended. Either garlic or mint - not both.
Try the following
Baked Lamb with Rosemary with Redcurrant and Mint Sauce
1 x 4-4 陆 lb (1.8-2 kg) leg of British lamb
2 level tablespoons chopped fresh rosemary leaves plus 1 sprig of rosemary
1 clove garlic
1 tablespoon extra virgin olive oil
10 fl oz (275 ml) dry white wine
陆 level teaspoon sea salt
freshly milled black pepper
For the sauce:
3 level tablespoons good-quality redcurrant jelly
4 level tablespoons chopped fresh mint
3 tablespoons red wine vinegar
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375掳F (190掳C).
First of all, crush the garlic and sea salt together to a pur茅e, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer.
Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug 鈥?the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.
Or Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
1 leg of lamb, weighing about 4 lb (1.8 kg)
3 large cloves garlic, peeled and thinly sliced lengthways into about 24 slivers
2 large stems fresh rosemary, cut into about 24 small sprigs
1 small onion, peeled
salt and freshly milled black pepper
For the Onion and Rosemary Sauce:
1 rounded tablespoon rosemary leaves
1 large onion, peeled and finely chopped
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons cr猫me fra卯che
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375潞F (190潞C).
Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1陆 hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes. Meanwhile, make the Rosemary and Onion Sauce.
In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes 鈥?it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much. Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half. Then re-heat gently, add the cr猫me fra卯che and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce
Spiced roast leg lamb with paprika and ginger crust
For the lamb:
1 x 2kg leg lamb
1 tsp ginger powder
1 tsp cracked peppercorns
1.25ml/录tsp mild chilli powder
1 tsp mustard powder
3ml/戮tsp turmeric
3 tbsp white wine vinegar
2.5ml/陆 tsp salt
1 whole head of garlic (unpeeled)
4 tbsp olive oil
For the gravy:
350ml/12flloz brown stock
3 garlic cloves
1 whole green chilli
2.5cm/1in cinnamon stick
1.25ml/2录tsp whole coriander seeds
2 tsp whole fennel seeds
100m/3.5fl oz ricard
2 tsp butter
2 tsp flour
salt and freshly ground black pepper
You will need a large roasting tin for this recipe
Method
For the the lamb marinade:
1. Combine the spices and moisten with wine vinegar.
2. Rub over the lamb.
3. Set aside in a cool place for 3-4 hours.
4. Heat oil in a roasting tin until very hot.
5. Add lamb to the tin with peeled garlic head and baste well with hot oil before and during roasting.
6. Cook in a preheated oven, 200C/ 400F/ Gas 6, for about 1 陆 hours or until the meat juices run faintly pink when pierced.
7. Continue to baste.
8. Remove lamb from the tin and allow to stand whilst making the gravy.
For the Gravy:
1. Bring the brown stock, garlic cloves, green chilli, cinnamon stick and coriander seeds to a simmer.
2. Put in the roasting tin that the lamb was in, over a medium flame.
3. Pour in the ricard stirring well to lift any sediment from the bottom of the tin.
4. Strain the brown spice stock.
5. Add the strained spiced stock and bring to a simmer and cook for 10 minutes.
6. Meanwhile, roast fennel seeds on a heavy griddle or tawa until they darken and set aside.
7. Strain gravy into a saucepan pressing well to extract maximum flavour from the garlic.
8. Stir the roasted fennel seeds into gravy.
9. Mix the butter and flour together and whisk into the boiling gravy to slightly thicken.
10. Simmer for 3-4 minutes and re-season before serving with the spiced roast lamb.
slow-roast leg of lamb
2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint chicken stock
1 tsp dried oregano
2 tbsp redcurrant jelly
salt
freshly ground black pepper
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Pour the oil into a large, sturdy roasting tin and set it over the hob.
3. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
4. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
5. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3陆 hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
6. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy.
7. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
8. Serve with creamy mashed potatoes and the wine gravy
Take a sharp knive and stab the flesh, insert a sprig of fresh rosemary into the stab hole and push it in as far as you can. Do this several times all over the leg/joint. Rub a little olive oil over the joint and place in a deep roasting tin. To prevent the leg burning to the pan you can make a bed of thick sliced potatoes which will taste delicious baked in the juices.
Roast in the oven as per the normal instructions for lamb (which I think is 30mins per pound plus 30mins but check). Remove from the oven, cover with foil and leave to stand for 20 mins or so to relax.
You should have a perfectly cooked, succulent, tasty roast lamb for your Easter dinner. Serve with the potatoes, steamed veg or whatever takes your fancy. Open a good bottle of red wine when you remove the roast to allow it to breathe and enjoy.
Yeah if you like garlic. Make slits in the leg and insert slivers of garlic and rosemary bits. Plenty of both!! Oh what a difference. Yummy!!!!!!!!!!!!!
go to foodnetwork.com good luck
rub it with crushed garlic an then put loads of mint sauce over it an wrap it up in tin foil then use your juice to make a lovely gravy .
I always smother my lamb with McCormacks Season All Seasoned Salt, it is so nice, gives it a nice coat and very tasty, had no complaints so far!!!Cats
cover it is rosemary sprigs, olive oil and pepper and salt and shove it in a low oven to slow roast. Make vegetables, roastie spuds and red wine gravy. Drink the rest of the wine while you are waiting for it to cook. Wait until everyone is absolutely starving before you serve it, then they'll eat it no matter what the hell it's like. That is my top tip for the day.Help! Simple Leg of Lamb recipe for Easter Sunday?
Make some slits in the leg with a knife and then push garlic into them. Smother the leg with a mixture of olive oil, sea salt and rosemary and roast in the oven.
This sounds odd, but trust me it's fabulous. I got it from a Simon Hopkinson recipe book. It's got anchovies in it, but don't let that put you off - they melt away to nothing but leave behind a marvellous tang to the gravy which developes around the meat from the wine. The wine also keeps the meat really moist.
Using a sharp pointy knife make a dozen or so little holes in the meat. Into each hole stuff a half clove of garlic, half a tinned anchovy and a sprig of fresh rosemary. I usually sort of squish it all in there with the rosemary last to hold it in. Then rub the lamb all over with butter and put it in a roasting pan with about a half a bottle of decent white wine. Cook as per normal (the Waitrose website recommends for medium-cooked lamb, cook for 25 minutes per 450g plus 25 minutes) and be sure to let it rest for 10 minutes before you carve it.
I usually serve this with roast potatoes (do them in a separate pan) and purple sprouting brocolli!!!
French style: Cut into skin with a sharp knife and poke slivers of garlic and rosemary into the cuts. Season with salt and pepper.Roast as normal
English style: Rub skin with salt, season with pepper. Roast as normal and serve with fresh mint sauce - not out of a jar. Chop fresh mint finely, put in a suitable dish, cover with white vinegar and add a smidgen of sugar.
Lamb is fatty. The garlic helps to 'cut' the fat; mint sauce has the same effect. This is one dish where fusion cooking is not recommended. Either garlic or mint - not both.
Try the following
Baked Lamb with Rosemary with Redcurrant and Mint Sauce
1 x 4-4 陆 lb (1.8-2 kg) leg of British lamb
2 level tablespoons chopped fresh rosemary leaves plus 1 sprig of rosemary
1 clove garlic
1 tablespoon extra virgin olive oil
10 fl oz (275 ml) dry white wine
陆 level teaspoon sea salt
freshly milled black pepper
For the sauce:
3 level tablespoons good-quality redcurrant jelly
4 level tablespoons chopped fresh mint
3 tablespoons red wine vinegar
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375掳F (190掳C).
First of all, crush the garlic and sea salt together to a pur茅e, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer.
Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug 鈥?the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.
Or Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
1 leg of lamb, weighing about 4 lb (1.8 kg)
3 large cloves garlic, peeled and thinly sliced lengthways into about 24 slivers
2 large stems fresh rosemary, cut into about 24 small sprigs
1 small onion, peeled
salt and freshly milled black pepper
For the Onion and Rosemary Sauce:
1 rounded tablespoon rosemary leaves
1 large onion, peeled and finely chopped
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons cr猫me fra卯che
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375潞F (190潞C).
Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1陆 hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes. Meanwhile, make the Rosemary and Onion Sauce.
In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes 鈥?it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much. Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half. Then re-heat gently, add the cr猫me fra卯che and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce
Spiced roast leg lamb with paprika and ginger crust
For the lamb:
1 x 2kg leg lamb
1 tsp ginger powder
1 tsp cracked peppercorns
1.25ml/录tsp mild chilli powder
1 tsp mustard powder
3ml/戮tsp turmeric
3 tbsp white wine vinegar
2.5ml/陆 tsp salt
1 whole head of garlic (unpeeled)
4 tbsp olive oil
For the gravy:
350ml/12flloz brown stock
3 garlic cloves
1 whole green chilli
2.5cm/1in cinnamon stick
1.25ml/2录tsp whole coriander seeds
2 tsp whole fennel seeds
100m/3.5fl oz ricard
2 tsp butter
2 tsp flour
salt and freshly ground black pepper
You will need a large roasting tin for this recipe
Method
For the the lamb marinade:
1. Combine the spices and moisten with wine vinegar.
2. Rub over the lamb.
3. Set aside in a cool place for 3-4 hours.
4. Heat oil in a roasting tin until very hot.
5. Add lamb to the tin with peeled garlic head and baste well with hot oil before and during roasting.
6. Cook in a preheated oven, 200C/ 400F/ Gas 6, for about 1 陆 hours or until the meat juices run faintly pink when pierced.
7. Continue to baste.
8. Remove lamb from the tin and allow to stand whilst making the gravy.
For the Gravy:
1. Bring the brown stock, garlic cloves, green chilli, cinnamon stick and coriander seeds to a simmer.
2. Put in the roasting tin that the lamb was in, over a medium flame.
3. Pour in the ricard stirring well to lift any sediment from the bottom of the tin.
4. Strain the brown spice stock.
5. Add the strained spiced stock and bring to a simmer and cook for 10 minutes.
6. Meanwhile, roast fennel seeds on a heavy griddle or tawa until they darken and set aside.
7. Strain gravy into a saucepan pressing well to extract maximum flavour from the garlic.
8. Stir the roasted fennel seeds into gravy.
9. Mix the butter and flour together and whisk into the boiling gravy to slightly thicken.
10. Simmer for 3-4 minutes and re-season before serving with the spiced roast lamb.
slow-roast leg of lamb
2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint chicken stock
1 tsp dried oregano
2 tbsp redcurrant jelly
salt
freshly ground black pepper
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Pour the oil into a large, sturdy roasting tin and set it over the hob.
3. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
4. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
5. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3陆 hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
6. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy.
7. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
8. Serve with creamy mashed potatoes and the wine gravy
Take a sharp knive and stab the flesh, insert a sprig of fresh rosemary into the stab hole and push it in as far as you can. Do this several times all over the leg/joint. Rub a little olive oil over the joint and place in a deep roasting tin. To prevent the leg burning to the pan you can make a bed of thick sliced potatoes which will taste delicious baked in the juices.
Roast in the oven as per the normal instructions for lamb (which I think is 30mins per pound plus 30mins but check). Remove from the oven, cover with foil and leave to stand for 20 mins or so to relax.
You should have a perfectly cooked, succulent, tasty roast lamb for your Easter dinner. Serve with the potatoes, steamed veg or whatever takes your fancy. Open a good bottle of red wine when you remove the roast to allow it to breathe and enjoy.
Yeah if you like garlic. Make slits in the leg and insert slivers of garlic and rosemary bits. Plenty of both!! Oh what a difference. Yummy!!!!!!!!!!!!!
go to foodnetwork.com good luck
rub it with crushed garlic an then put loads of mint sauce over it an wrap it up in tin foil then use your juice to make a lovely gravy .
I always smother my lamb with McCormacks Season All Seasoned Salt, it is so nice, gives it a nice coat and very tasty, had no complaints so far!!!
Does anyone have a good lamb stew recipe?
I want one that I can prepare the night before then put in the oven to cook slowly for a few hours the next day.Does anyone have a good lamb stew recipe?
I use a mixture of neck of lamb and lamb steaks to get a good combination of flesh and flavour.
Brown the meat in a large pan and place in the casserole dish.
Chop an onion, celery, potatoes and carrot and put them in the casserole together with salt and pepper and a handful of lentils.
Using the fat in the pan, make the gravy using either lamb stock or vegetable stock. Add the gravy to the casserole dish and leave it to stand overnight.
In the morning, you can remove the solid fat from the top of the stew and pop it in the oven until you need it at around 90-100C.
You can also make this stew on the stove top - add the chops, stock and vegetables to the pan with some salt and pepper and simmer it for about an hour before adding the dumplings.
Half an hour before you want to eat, transfer the casserole to a large saucepan and make some dumplings (half the amount of suet to SR flour, salt and water to make a dough. Roll into balls and sprinkle with flour).
When the stew is boiling very fast, drop in the dumplings, leave to boil for about 5 minutes, reduce the heat and simmer for another 15 minutes until the dumplings are light and fluffy.
Eat!!!Does anyone have a good lamb stew recipe?
Lamb stew
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp olive oil
录 onion, peeled and chopped
陆 potato, peeled and chopped
2 carrots, peeled and sliced
120ml/4fl oz beef stock
1 tbsp tomato pur茅e
2 lamb steaks, diced
110g/4oz fresh peas
Method
1. Heat 1 tbsp of the olive oil in a medium saucepan.
2. Add the onion and saut茅 for 2 minutes.
3. Add the potato and carrots and saut茅 for 3 minutes.
4. Pour in the stock and add the tomato pur茅e and leave to simmer for 6-8 minutes or until the potato is cooked through.
5. Place the remaining oil in a fry pan and heat before adding the lamb chunks.
6. Fry the lamb for 4-5 minutes.
7. Remove the lamb from the heat and add to the base of the stew.
8. Add the fresh peas and simmer for 2-3 minutes.
9. Remove stew from heat, ladle into a shallow dish and serve.
Lamb cubes (I prefer mutton, but that is just me!)
Onion, garlic, celery, leeks, mushrooms etc roughly chopped.
Lamb stock, or cube.
Freshly ground black pepper (salt later, flavours can intensify)
Red wine
Rosemary, or tarragon with a bit of lemon
Cremefraiche later.
I fry every solid item in wok to seal, bung in and close lid on all the wine, stock, veg, herbs etc.
Could add barley as carb.
This recipe was given to me by a Spanish friend. Its so easy and cooks slowly in the oven all day.
Lamb Shanks.
Onions
Mushrooms
Tomatoes,
courgettes,
Peppers
1 bulb garlic.
Potatoes.
olive oil
Rosemary.
Salt, pepper
The amount of shanks you use depends on their size. I use one per adult and one between 2 children.
Peel and slice potatoes about 1'; think. Place in the bottom of roasting tin. Thickly slice onions, mushroom, courgettes and peppers place on top of potatoes. Add the tomatoes and cloves of garlic( don't remover the skin). Season with salt and pepper. sprinkle with olive oil and rosemary. Place shanks on top. cover with foil. cook in the oven on a very low heat for 4 hours or more. The longer you cook it the better it is. You can prepare it the night before and put in oven the next morning.
Sorry, Im not keen on lamb
i do a nice easy one.
put all in a large oven dish with a lid,
can of veg soup
neck of lamb- if sliced into chops- cook for 1 1/2 hrs if still a joint it will be approx 3hrs depending on weight.
onions
mushrooms
(plus any other veg you like)
a veg or lamb stock cube disolved in a pint of water
a handful of pearl barley or red lentils (to thicken)
salt and pepper
a few mixed herbs
stick it in the oven and thats it (times according to meat)
yummy
i like to serve with either dumplings or parsnip mash.
enjoy if you try it.
Moroccan Lamb Stew
Your Ingredients: (serves 6)
3 T olive oil
2 pounds boneless lamb, cut into 1-inch cubes (from the round or leg)
1 tsp salt
1 T freshly ground black pepper
1 large onion, thickly sliced
2 medium zucchini, sliced
1 large red bell pepper, cut into strips
3 garlic cloves, minced
1 tsp salt
1 tsp freshly ground black pepper
2-1/2 T ras el hanout spice blend (or garam masala spice blend)
1/2 cup honey
1/2 cup Shiraz wine
HEAT olive oil in a large skillet over medium-high heat. Toss lamb cubes with salt and freshly ground pepper.
BROWN lamb cubes on all sides. Remove and drain on paper towels.
PLACE the lamb and remaining ingredients (EXCEPT honey and wine) in slow cooker and toss to blend well.
COVER and cook on low-heat setting for 8 to 10 hours.
ABOUT 30 minutes before serving, raise the temperature to high. Whisk together the honey and wine and add it to the lamb stew. Stir well and cover; cook until the mixture is thick and bubbly, about 15 to 30 minutes.
SERVE with roasted potatoes.
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com
get some white potatoes....with some onions ...with a lil bit of olive oil/or sunflower oil fry the onions then add some water which ever u prefer add a lil bit of salt pepper ( or all purpose seasoning)....with some tomato puree..then add ur lamb ( leave to simmer for at least 15-20mins)
Irish Lamb Stew
Serves 8 | Prep time: 30 minutes | Total time: 2 hours 15 minutes
ingredients
陆 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
戮 teaspoon dried thyme
1-陆 cups dark beer
1-陆 pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut 陆 inch thick diagonally
3 tablespoons chopped fresh parsley
This satisfying stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
http://www.pbs.org/everydayfood/recipes/鈥?/a>
Crockpot Irish Lamb Stew
Prep Time: 25 minutes
Cook Time: 10 hours,
Ingredients:
2 lb. boneless lean lamb
2 tsp. salt
1/4 tsp. pepper
2 carrots, cut into 1'; chunks
2 onions, sliced
4 potatoes, peeled and quartered
1/4 cup quick cooking tapioca
3 cups water
1 bay leaf
10 oz. pkg. frozen peas, thawed
Preparation:
Cut lamb into 1-1/2'; cubes and season with salt and pepper. Place vegetables, except peas, in bottom of 4-6 quart crockpot. Sprinkle with tapioca and place lamb on top. Pour water over all; add bay leaf. Cover and cook on low for 10-12 hours. Add peas last 30 minutes of cooking. 8-10 servings
http://busycooks.about.com/od/hotsouprec鈥?/a>
(*-*)
A good irish stew....use a couple of neck chops and some diced lamb...brown the lamb in a pan and put in dish, add chopped carrots, onions, swede, a little celery, salt and pepper...but a little flour in the pan when you brown the lamb and this will help to thicken sauce....add some diced potatoes about an hour before serving....delicious.
The link below will take you to a website devoted to lamb recipes. There you will find an excellent, delicious and easy recipe for lamb and sweet potato casserole which can be cooked as you describe.
I use a mixture of neck of lamb and lamb steaks to get a good combination of flesh and flavour.
Brown the meat in a large pan and place in the casserole dish.
Chop an onion, celery, potatoes and carrot and put them in the casserole together with salt and pepper and a handful of lentils.
Using the fat in the pan, make the gravy using either lamb stock or vegetable stock. Add the gravy to the casserole dish and leave it to stand overnight.
In the morning, you can remove the solid fat from the top of the stew and pop it in the oven until you need it at around 90-100C.
You can also make this stew on the stove top - add the chops, stock and vegetables to the pan with some salt and pepper and simmer it for about an hour before adding the dumplings.
Half an hour before you want to eat, transfer the casserole to a large saucepan and make some dumplings (half the amount of suet to SR flour, salt and water to make a dough. Roll into balls and sprinkle with flour).
When the stew is boiling very fast, drop in the dumplings, leave to boil for about 5 minutes, reduce the heat and simmer for another 15 minutes until the dumplings are light and fluffy.
Eat!!!Does anyone have a good lamb stew recipe?
Lamb stew
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp olive oil
录 onion, peeled and chopped
陆 potato, peeled and chopped
2 carrots, peeled and sliced
120ml/4fl oz beef stock
1 tbsp tomato pur茅e
2 lamb steaks, diced
110g/4oz fresh peas
Method
1. Heat 1 tbsp of the olive oil in a medium saucepan.
2. Add the onion and saut茅 for 2 minutes.
3. Add the potato and carrots and saut茅 for 3 minutes.
4. Pour in the stock and add the tomato pur茅e and leave to simmer for 6-8 minutes or until the potato is cooked through.
5. Place the remaining oil in a fry pan and heat before adding the lamb chunks.
6. Fry the lamb for 4-5 minutes.
7. Remove the lamb from the heat and add to the base of the stew.
8. Add the fresh peas and simmer for 2-3 minutes.
9. Remove stew from heat, ladle into a shallow dish and serve.
Lamb cubes (I prefer mutton, but that is just me!)
Onion, garlic, celery, leeks, mushrooms etc roughly chopped.
Lamb stock, or cube.
Freshly ground black pepper (salt later, flavours can intensify)
Red wine
Rosemary, or tarragon with a bit of lemon
Cremefraiche later.
I fry every solid item in wok to seal, bung in and close lid on all the wine, stock, veg, herbs etc.
Could add barley as carb.
This recipe was given to me by a Spanish friend. Its so easy and cooks slowly in the oven all day.
Lamb Shanks.
Onions
Mushrooms
Tomatoes,
courgettes,
Peppers
1 bulb garlic.
Potatoes.
olive oil
Rosemary.
Salt, pepper
The amount of shanks you use depends on their size. I use one per adult and one between 2 children.
Peel and slice potatoes about 1'; think. Place in the bottom of roasting tin. Thickly slice onions, mushroom, courgettes and peppers place on top of potatoes. Add the tomatoes and cloves of garlic( don't remover the skin). Season with salt and pepper. sprinkle with olive oil and rosemary. Place shanks on top. cover with foil. cook in the oven on a very low heat for 4 hours or more. The longer you cook it the better it is. You can prepare it the night before and put in oven the next morning.
Sorry, Im not keen on lamb
i do a nice easy one.
put all in a large oven dish with a lid,
can of veg soup
neck of lamb- if sliced into chops- cook for 1 1/2 hrs if still a joint it will be approx 3hrs depending on weight.
onions
mushrooms
(plus any other veg you like)
a veg or lamb stock cube disolved in a pint of water
a handful of pearl barley or red lentils (to thicken)
salt and pepper
a few mixed herbs
stick it in the oven and thats it (times according to meat)
yummy
i like to serve with either dumplings or parsnip mash.
enjoy if you try it.
Moroccan Lamb Stew
Your Ingredients: (serves 6)
3 T olive oil
2 pounds boneless lamb, cut into 1-inch cubes (from the round or leg)
1 tsp salt
1 T freshly ground black pepper
1 large onion, thickly sliced
2 medium zucchini, sliced
1 large red bell pepper, cut into strips
3 garlic cloves, minced
1 tsp salt
1 tsp freshly ground black pepper
2-1/2 T ras el hanout spice blend (or garam masala spice blend)
1/2 cup honey
1/2 cup Shiraz wine
HEAT olive oil in a large skillet over medium-high heat. Toss lamb cubes with salt and freshly ground pepper.
BROWN lamb cubes on all sides. Remove and drain on paper towels.
PLACE the lamb and remaining ingredients (EXCEPT honey and wine) in slow cooker and toss to blend well.
COVER and cook on low-heat setting for 8 to 10 hours.
ABOUT 30 minutes before serving, raise the temperature to high. Whisk together the honey and wine and add it to the lamb stew. Stir well and cover; cook until the mixture is thick and bubbly, about 15 to 30 minutes.
SERVE with roasted potatoes.
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com
get some white potatoes....with some onions ...with a lil bit of olive oil/or sunflower oil fry the onions then add some water which ever u prefer add a lil bit of salt pepper ( or all purpose seasoning)....with some tomato puree..then add ur lamb ( leave to simmer for at least 15-20mins)
Irish Lamb Stew
Serves 8 | Prep time: 30 minutes | Total time: 2 hours 15 minutes
ingredients
陆 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
戮 teaspoon dried thyme
1-陆 cups dark beer
1-陆 pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut 陆 inch thick diagonally
3 tablespoons chopped fresh parsley
This satisfying stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
http://www.pbs.org/everydayfood/recipes/鈥?/a>
Crockpot Irish Lamb Stew
Prep Time: 25 minutes
Cook Time: 10 hours,
Ingredients:
2 lb. boneless lean lamb
2 tsp. salt
1/4 tsp. pepper
2 carrots, cut into 1'; chunks
2 onions, sliced
4 potatoes, peeled and quartered
1/4 cup quick cooking tapioca
3 cups water
1 bay leaf
10 oz. pkg. frozen peas, thawed
Preparation:
Cut lamb into 1-1/2'; cubes and season with salt and pepper. Place vegetables, except peas, in bottom of 4-6 quart crockpot. Sprinkle with tapioca and place lamb on top. Pour water over all; add bay leaf. Cover and cook on low for 10-12 hours. Add peas last 30 minutes of cooking. 8-10 servings
http://busycooks.about.com/od/hotsouprec鈥?/a>
(*-*)
A good irish stew....use a couple of neck chops and some diced lamb...brown the lamb in a pan and put in dish, add chopped carrots, onions, swede, a little celery, salt and pepper...but a little flour in the pan when you brown the lamb and this will help to thicken sauce....add some diced potatoes about an hour before serving....delicious.
The link below will take you to a website devoted to lamb recipes. There you will find an excellent, delicious and easy recipe for lamb and sweet potato casserole which can be cooked as you describe.
How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants
Authentic Lamb Vindaloo
Use freshly ground spices instead of premade spice mixes or curry pastes for a real authentic taste. Also, marinate the lamb at least overnight.
Chili pepper was introduced by Portuguese trader during 16th century. With this came the creation of Vindaloo dishes in Goa. I believe that Vindaloo is the oldest dish using chili pepper in India. The only evidence I can provide is the time line when Portuguese traded with India and colonization of Goa by Portuguese and use of wine vinegar in the dish. You can use this recipe with mutton, beef, chciken or even eggs as well.
Ingredients:
2 lb lamb, cubed
2 tablespoon coriander seed
1 tablespoon cumin seed
2 lb tomatoes, crushed
14 garlic cloves, crushed
6 bay leaves
1 ginger (fresh), 2 inches, finely ch; opped
1/2 teaspoon black pepper, ground
1/2 teaspoon cardamon seed
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cayenne
2 teaspoon mustard seed, ground
1 tablespoon turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tablespoon butter
METHOD:
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient.
Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
Add the lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender.
**************************************鈥?br>
Fantastic recipe for home made Vindaloo curry paste:
http://www.bellaonline.com/articles/art5鈥?/a>How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants
There could be a lot of things going on here.
Maybe your restaurant ';Americanizes'; the vindaloo; I've been in many Indian restaurants and most either tame down the spicy Indian flavors or else they warn customers about the more challenging fare.
Then again, maybe it's your ingredients. Try getting the spices from a shop that specializes in Indian products--if there's not one of those near you, try to find an ethnic foods shop for a nation near India...above all, understand that the curry powders, etc. sold in USA supermarkets will not be up to the task.
Last possibility; your recipes are not the ones that you'd like. Google 'vindaloo recipe' and try several until you have the one that sings to you.How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants
Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo
Recipe #1401773 ratings
Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.
by MilliesMum | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
4 servings 1陆 hours 8 min prep
Change to: servings US Metric
800 g lean meat, cut into 3cm pieces
1 large onion, finely sliced
2 teaspoons ground cumin
1/4 teaspoon chili powder
2 teaspoons yellow mustard seeds (ground)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 tablespoon black peppercorns (cracked)
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon sugar
1/3 cup white wine vinegar
3 teaspoons garlic (crushed)
1 1/2 teaspoons ginger (crushed)
Not the one? See other Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo Recipes
Beginner Cook Curries
Beef Curries
Winter Curries
Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
Heat oil in medium to large pot and add onions. Stir until onions are soft.
Add vindaloo mix to pot and cook for 1 to 2 minutes.
Add meat and mix so that it is covered with the vindaloo mix.
Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.
Difficulty: Moderately Easy
Things You'll Need
Lamb (without bones) 3/4 pound
Yogurt 1/4 cup
Saffron 1/4 teaspoon
Onions 3/4 large
Garlic Paste 2 teaspoon
Ginger Paste 2 teaspoon
Turmeric (Haldi powder) 1/2 teaspoon
Vegetable Oil 1/2 cup
Poppy Seed(Gasagasaalu , Khas Khas seeds) 2 teaspoon
Black pepper corns (pepper corns)
Dry Red Chili 5 medium
Cloves (Whole) 1/2 teaspoon
Cinnamon Sticks (flat) 3 inch
Cardamom 10
Salt to taste
Steps
1Step OneRemove seeds from the dry red chilis. Next, adding a little amount of water, grind until soft, all the ingredients of set 2. Cover and keep aside.
2Step TwoCut lamb meat into bite sized pieces. Mix lamb, yoghurt, turmeric and salt. Keep aside.
3Step ThreeHeat oil in a wide non-stick skillet and when oil is hot, add chopped onions and fry until onion is deep brown. Remove half of these browned onions and keep aside. To the remaining onions in the skillet, add ginger and garlic pastes and fry for 3 minutes. Next, add lamb pieces and 1/2 cup of warm water, cover and cook until meat is soft.
4Step FourNow, add the remaining browned onion which was kept aside along with saffron and the spice paste, cover and cook on low heat for a further 15 minutes.
Lamb Vindaloo
Ingredients
1. Lamb cubed 1';: 3 Pounds
2. Vegetable oil: 1/2 Cup
3. Wine Vinegar: 1/4 Cup
4. Tamarind pulp: 3 Tablespoons
5. Salt: 2 teaspoon
6. Finely chopped onion (Preferably ground): 1/4 Cup
7. Minced Garlic: 1/4 Cup
8. Finely chopped fresh ginger: 1 Inch
9. Ground Cumin: 1-1/2 teaspoon
10. Ground Coriander: 1 teaspoon
11. Ground Cloves: 1/2 teaspoon
12. Ground mustard seeds: 1 teaspoon
13. Turmeric: 1 teaspoon
14. Lal Mirch (Ground Cayenne): 1-1/2 teaspoon
15. Ground Black pepper: 1/2 teaspoon
16. Cinnamon powder: 1 teaspoon
17. Finely Chopped Onions: 2 Cup
18. Vegetable oil: 1/4 Cup
19. Degi Mirch (Paprika): 1 teaspoon
20. Water: 2 Cups
Method
Step 1: In a stainless steel or glass bowl, combine items 1 through 16. Cover and marinate in refrigerator for 12 hours.
Step 2: In a heavy bottom pan, add 1/4 oil and heat. Add finely chopped onions, saut茅 till onions start to turn brown.
Step 3: Remove lamb from marinate and and add to onions. Save marinate mixture. Continue frying the lamb till it is seared.
Step 4: Start pouring the marinate, 2 Tablespoons at a time continue frying as it gets pasty, continue till all the marinate has been added.
Step 5: Stir in Degi Mirch. Add water. Bring to a boil. Simmer on medium heat about 30 minutes or till lamb is tender. You may add more water as needed to get the consistency of the sauce you like.
Garnish with fresh chopped Cilantro.
I am a former chef and have made various vindaloos many times, all those recipes are helpful, to your question was how to get the restaurant taste in the sauce and tenderness in the meat, one respondant said use fresh ground spices, that is a good start, vindaloo like filipino adobo needs a marinating for a few hours to have the flavours get into the meat.
Most restaurants will use either shoulder or leg for the meat plus poach the meat like the chinese do an oil blanch for the foods, and they have all the ingredients ready cut and just do it at the last minute, but with lamb like pork it can be tricky.
My best advice is to have all the ingredients ready par-cook the lamb, or brown it in a pan and let it simmer in a crockpot, this will give you a concentrate flavour and the meat will be tender, plus you can let it cook all day while at work or doing your daily involvements.
It is all about confidence.
Take any amount of spices you can lay your hands on. Ground them in vinegar. Add little sugar which will balance sour taste of vinegar and sharpen the taste of spices. Sugar also acts like a meat tenderizer. Add this to the meat you wish to use, Do not trim the meat (In fact add extra fat if you can) Keep the meat overnight and cook it the next day over slow fire for 2-3 hours. Cool it and keep. Use as and when necessary by warming just before serving.
The idea is to dry out all the water and let the meat stand in fat so it can be preserved for a long time (week atleast) You may add little water when warming.
Use freshly ground spices instead of premade spice mixes or curry pastes for a real authentic taste. Also, marinate the lamb at least overnight.
Chili pepper was introduced by Portuguese trader during 16th century. With this came the creation of Vindaloo dishes in Goa. I believe that Vindaloo is the oldest dish using chili pepper in India. The only evidence I can provide is the time line when Portuguese traded with India and colonization of Goa by Portuguese and use of wine vinegar in the dish. You can use this recipe with mutton, beef, chciken or even eggs as well.
Ingredients:
2 lb lamb, cubed
2 tablespoon coriander seed
1 tablespoon cumin seed
2 lb tomatoes, crushed
14 garlic cloves, crushed
6 bay leaves
1 ginger (fresh), 2 inches, finely ch; opped
1/2 teaspoon black pepper, ground
1/2 teaspoon cardamon seed
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cayenne
2 teaspoon mustard seed, ground
1 tablespoon turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tablespoon butter
METHOD:
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient.
Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
Add the lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender.
**************************************鈥?br>
Fantastic recipe for home made Vindaloo curry paste:
http://www.bellaonline.com/articles/art5鈥?/a>How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants
There could be a lot of things going on here.
Maybe your restaurant ';Americanizes'; the vindaloo; I've been in many Indian restaurants and most either tame down the spicy Indian flavors or else they warn customers about the more challenging fare.
Then again, maybe it's your ingredients. Try getting the spices from a shop that specializes in Indian products--if there's not one of those near you, try to find an ethnic foods shop for a nation near India...above all, understand that the curry powders, etc. sold in USA supermarkets will not be up to the task.
Last possibility; your recipes are not the ones that you'd like. Google 'vindaloo recipe' and try several until you have the one that sings to you.How do I prepare Lamb Vindaloo? I've tried a couple of recipes, but can never get to taste like a Restaurants
Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo
Recipe #1401773 ratings
Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.
by MilliesMum | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
4 servings 1陆 hours 8 min prep
Change to: servings US Metric
800 g lean meat, cut into 3cm pieces
1 large onion, finely sliced
2 teaspoons ground cumin
1/4 teaspoon chili powder
2 teaspoons yellow mustard seeds (ground)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 tablespoon black peppercorns (cracked)
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon sugar
1/3 cup white wine vinegar
3 teaspoons garlic (crushed)
1 1/2 teaspoons ginger (crushed)
Not the one? See other Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo Recipes
Beginner Cook Curries
Beef Curries
Winter Curries
Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
Heat oil in medium to large pot and add onions. Stir until onions are soft.
Add vindaloo mix to pot and cook for 1 to 2 minutes.
Add meat and mix so that it is covered with the vindaloo mix.
Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.
Difficulty: Moderately Easy
Things You'll Need
Lamb (without bones) 3/4 pound
Yogurt 1/4 cup
Saffron 1/4 teaspoon
Onions 3/4 large
Garlic Paste 2 teaspoon
Ginger Paste 2 teaspoon
Turmeric (Haldi powder) 1/2 teaspoon
Vegetable Oil 1/2 cup
Poppy Seed(Gasagasaalu , Khas Khas seeds) 2 teaspoon
Black pepper corns (pepper corns)
Dry Red Chili 5 medium
Cloves (Whole) 1/2 teaspoon
Cinnamon Sticks (flat) 3 inch
Cardamom 10
Salt to taste
Steps
1Step OneRemove seeds from the dry red chilis. Next, adding a little amount of water, grind until soft, all the ingredients of set 2. Cover and keep aside.
2Step TwoCut lamb meat into bite sized pieces. Mix lamb, yoghurt, turmeric and salt. Keep aside.
3Step ThreeHeat oil in a wide non-stick skillet and when oil is hot, add chopped onions and fry until onion is deep brown. Remove half of these browned onions and keep aside. To the remaining onions in the skillet, add ginger and garlic pastes and fry for 3 minutes. Next, add lamb pieces and 1/2 cup of warm water, cover and cook until meat is soft.
4Step FourNow, add the remaining browned onion which was kept aside along with saffron and the spice paste, cover and cook on low heat for a further 15 minutes.
Lamb Vindaloo
Ingredients
1. Lamb cubed 1';: 3 Pounds
2. Vegetable oil: 1/2 Cup
3. Wine Vinegar: 1/4 Cup
4. Tamarind pulp: 3 Tablespoons
5. Salt: 2 teaspoon
6. Finely chopped onion (Preferably ground): 1/4 Cup
7. Minced Garlic: 1/4 Cup
8. Finely chopped fresh ginger: 1 Inch
9. Ground Cumin: 1-1/2 teaspoon
10. Ground Coriander: 1 teaspoon
11. Ground Cloves: 1/2 teaspoon
12. Ground mustard seeds: 1 teaspoon
13. Turmeric: 1 teaspoon
14. Lal Mirch (Ground Cayenne): 1-1/2 teaspoon
15. Ground Black pepper: 1/2 teaspoon
16. Cinnamon powder: 1 teaspoon
17. Finely Chopped Onions: 2 Cup
18. Vegetable oil: 1/4 Cup
19. Degi Mirch (Paprika): 1 teaspoon
20. Water: 2 Cups
Method
Step 1: In a stainless steel or glass bowl, combine items 1 through 16. Cover and marinate in refrigerator for 12 hours.
Step 2: In a heavy bottom pan, add 1/4 oil and heat. Add finely chopped onions, saut茅 till onions start to turn brown.
Step 3: Remove lamb from marinate and and add to onions. Save marinate mixture. Continue frying the lamb till it is seared.
Step 4: Start pouring the marinate, 2 Tablespoons at a time continue frying as it gets pasty, continue till all the marinate has been added.
Step 5: Stir in Degi Mirch. Add water. Bring to a boil. Simmer on medium heat about 30 minutes or till lamb is tender. You may add more water as needed to get the consistency of the sauce you like.
Garnish with fresh chopped Cilantro.
I am a former chef and have made various vindaloos many times, all those recipes are helpful, to your question was how to get the restaurant taste in the sauce and tenderness in the meat, one respondant said use fresh ground spices, that is a good start, vindaloo like filipino adobo needs a marinating for a few hours to have the flavours get into the meat.
Most restaurants will use either shoulder or leg for the meat plus poach the meat like the chinese do an oil blanch for the foods, and they have all the ingredients ready cut and just do it at the last minute, but with lamb like pork it can be tricky.
My best advice is to have all the ingredients ready par-cook the lamb, or brown it in a pan and let it simmer in a crockpot, this will give you a concentrate flavour and the meat will be tender, plus you can let it cook all day while at work or doing your daily involvements.
It is all about confidence.
Take any amount of spices you can lay your hands on. Ground them in vinegar. Add little sugar which will balance sour taste of vinegar and sharpen the taste of spices. Sugar also acts like a meat tenderizer. Add this to the meat you wish to use, Do not trim the meat (In fact add extra fat if you can) Keep the meat overnight and cook it the next day over slow fire for 2-3 hours. Cool it and keep. Use as and when necessary by warming just before serving.
The idea is to dry out all the water and let the meat stand in fat so it can be preserved for a long time (week atleast) You may add little water when warming.
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