ROAST LEG OF LAMB WITH HERBS
1 leg of lamb (about 6 lbs.) not sirloin half
Several lg. cloves of garlic
1/2 tsp. thyme leaves, crushed
1 tsp. rosemary leaves, crushed
1/2 tsp. salt
1 tsp. fresh ground black pepper
2 tbsp. flour
1/4 c. tarragon vinegar
1/4 tsp. oregano
1/4 c. water
1 lg. onion, quartered
1 carrot, sliced
1 stalk celery, sliced
1 c. dry red wine
Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Mix together thyme, oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb. Pour over lamb leg mixture of tarragon vinegar and water. Roast lamb in preheated 350 degree oven for 1 hour.
Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Insert meat thermometer into fleshy part of lamb without touching bone. Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.
Remove lamb leg and cover loosely with foil to keep warm. Pour off fat from pan. Add 1/2 cup boiling water to pan; allow to boil up, scraping pan well. Pour liquids and vegetables into blender and blend until smooth.
GRAVY FOR ROAST LAMB WITH HERBS:
2 tbsp. butter
1 1/2 tsp. flour
1/2 to 1 c. reserved liquids from roasting pan
1 can beef consomme, undiluted
Dash of freshly ground pepper
2-4 tbsp. dry red wine
On board, mix flour and butter into paste.
In saucepan, heat reserved liquids and consomme. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.
Stir in pepper and wine; return just to boiling. Serve with roast lamb.What is a good recipe for roast lamb with herbs?
Try this and enjoy!
Roast Lamb with Herbs
Ingredients
1 leg of lamb (5 to 6 lb.)
3 tablespoons dry white wine or lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped fresh mint leaves
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon paprika
1/2 teaspoon crushed or crumbled dried bay leaves
About 1/2 teaspoon pepper
Salt
Preparation
1. Rinse lamb and pat dry; trim off and discard excess surface fat.
2. In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 teaspoon pepper. Rub all over lamb.
3. Set lamb on a rack in an 11- by 17-inch pan. Roast in a 375掳 regular or convection oven until a thermometer inserted through thickest part of meat to the bone registers 140掳 for medium-rare, about 1 1/2 hours, or 150掳 for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed.
4. Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste.
Yield
Makes 8 servings
Nutritional Information
CALORIES 279(39% from fat); FAT 12g (sat 4g); PROTEIN 39g; CHOLESTEROL 121mg; SODIUM 94mg; FIBER 0.2g; CARBOHYDRATE 0.9gWhat is a good recipe for roast lamb with herbs?
1 whole leg of lamb, about 5 to 6 pounds
2 cloves garlic, thinly sliced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat leaf parsley
2 tablespoons chopped fresh chives
2 tablespoon chopped fresh mint
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1 clove garlic, minced
4 tablespoons extra virgin olive oil
Bone the leg of lamb and trim all fat. Lay the piece of lamb on the work surface with the outside of the leg towards the work surface. With the point of a knife, make several incisions in the meaty part of the lamb and insert a slice of garlic into each incision. Season with salt and pepper.
In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic and 3 tablespoons of the olive oil.
Spread the herb mixture evenly over the lamb distributing evenly. Roll and tie the meat around the spit. Brush the outside of the lamb with the remaining tablespoon olive oil and season with salt and pepper.
Preheat a very hot fire. Spit roast the lamb until an instant read thermometer when inserted into the thickest part of the lamb registers 135掳 F. Alternately roast the lamb in a 400掳 F oven for 20 minutes per pound until an instant read thermometer when inserted into the thickest part of the lamb registers 135掳 for
1 (7 pound) bone-in leg of lamb, rinsed and patted dry
2 cloves garlic, peeled and thinly sliced
1/2 cup extra-virgin olive oil, plus more for pan
1/2 cup freshly squeezed lemon juice
4 teaspoons chopped fresh oregano leaves
4 teaspoons fresh thyme leaves
1 tablespoon chopped fresh rosemary needles
Coarse salt and freshly ground pepper
Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.
In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
Preheat oven to 325 degrees F with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb, and 2 hours and 40 minutes for an 8-pound leg of lamb). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees F when the lamb is medium-rare.
Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.
Carve lamb, and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving
AROMATIC LAMB
Yield: 8 Servings
1 Leg of lamb (about 4 lbs)
3 lb Potatoes (about 5 oz each)
1 Lemon (may be doubled)
Honey
Olive oil
Butter
Rosemary, thyme %26amp; oregano
Put the leg of lamb into a large roasting pan. Bruise the leaves of
2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty
of pepper and 1 tablespoon honey. Rub the mixture into the meat with
your hands. Then rub half a lemon over the joint, squeezing the juice
on to the meat as you do so. Do not add any salt. Leave to marinate
for 4 to 24 hours.
Peel and quarter the potatoes, then arrange them in a single layer
round the lamb. Squeeze lemon juice over the potatoes -- use at
least half a lemon, or up to one and a half lemons for a strong
citrus flavour. Carefully pour 1/4 pint water into a corner of the
roasting pan, then sprinkle over the potatoes and lamb about 2
tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh
chopped thyme and oregano, and some salt and pepper. Drizzle on
1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz
butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4
hours. The ingredients will become gilded and will burnish to a rich
brown in places. Lift the meat and turn the potatoes occasionally,
and if necessary, add a little boiling water to the pan to prevent
drying out.
Thursday, January 7, 2010
What's the most simple recipe for cooking diced lamb?
Not too many spices (too easy to buy a jar of curry sauce!) - I want to make a stew from scratch but tasty too!What's the most simple recipe for cooking diced lamb?
Whatever you do marinate the chunks in rosemary and garlic and some olive oil, salt and pepper too for at least 2 hours or overnight. Then start your stew, be sure to flour then brown it first for extra flavor.
1 lb. boneless lamb, cut in 1'; cubes
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 med. onion, chopped
3 sm. potatoes, diced
4 med. carrots, sliced
1/2 c. celery, chopped
1/2 tsp. dried basil
1 (10 oz.) pkg. frozen peas
2 tbsp. snipped parsley
Really any other ingredients you would like. It's a stew.
Bring to a boil and simmer for about 1 1/2 hours to 2 hours until meat is tender. Add potatoes and carrots like the last 45 mins. Add some at the start to make a thick broth. But the will likely disappear but the flavor will remain. Oh yeah add the peas like the last 1/2 hour as they don't need much cooking. Add extra parsley at end to brighten it up. Good Luck....What's the most simple recipe for cooking diced lamb?
Lamb Hash.
House %26amp; Garden has the recipe on their website.
It's the summer! Dont do a stew! Make nice Morrocan kebabs for the BBQ. Marinade in a mix of
3 x tablespoon oil
bunch chopped coriander leaves
4 cloves garlic (crushed)
Couple of green chillies (chopped with seeds removed)
1 tsp coriander powder
陆 tsp garam masala
big grind of black pepper and salt
lemon juice
Leave for a couple of hours, put on skewers with peppers and onions and gently BBQ.
Nice!
Serve with Houmous and Pitta breads or a nice tomato and red onion salad perhaps?
Brown meat and set aside.
Sweat down some onion and garlic until they are soft.
Deglaze pan with water, stock or red wine and return meat and seasonings. Salt, pepper, rosemary, thyme, or what ever you wish.
Simmer gentle for about 20 minutes until meat is cooked .
Either thicken the sauce, or add some frozen vegetables and cool until they are hot.
Serve with mashed potatoes or rice.
Whatever you do marinate the chunks in rosemary and garlic and some olive oil, salt and pepper too for at least 2 hours or overnight. Then start your stew, be sure to flour then brown it first for extra flavor.
1 lb. boneless lamb, cut in 1'; cubes
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 med. onion, chopped
3 sm. potatoes, diced
4 med. carrots, sliced
1/2 c. celery, chopped
1/2 tsp. dried basil
1 (10 oz.) pkg. frozen peas
2 tbsp. snipped parsley
Really any other ingredients you would like. It's a stew.
Bring to a boil and simmer for about 1 1/2 hours to 2 hours until meat is tender. Add potatoes and carrots like the last 45 mins. Add some at the start to make a thick broth. But the will likely disappear but the flavor will remain. Oh yeah add the peas like the last 1/2 hour as they don't need much cooking. Add extra parsley at end to brighten it up. Good Luck....What's the most simple recipe for cooking diced lamb?
Lamb Hash.
House %26amp; Garden has the recipe on their website.
It's the summer! Dont do a stew! Make nice Morrocan kebabs for the BBQ. Marinade in a mix of
3 x tablespoon oil
bunch chopped coriander leaves
4 cloves garlic (crushed)
Couple of green chillies (chopped with seeds removed)
1 tsp coriander powder
陆 tsp garam masala
big grind of black pepper and salt
lemon juice
Leave for a couple of hours, put on skewers with peppers and onions and gently BBQ.
Nice!
Serve with Houmous and Pitta breads or a nice tomato and red onion salad perhaps?
Brown meat and set aside.
Sweat down some onion and garlic until they are soft.
Deglaze pan with water, stock or red wine and return meat and seasonings. Salt, pepper, rosemary, thyme, or what ever you wish.
Simmer gentle for about 20 minutes until meat is cooked .
Either thicken the sauce, or add some frozen vegetables and cool until they are hot.
Serve with mashed potatoes or rice.
Easter recipe ideas- something with lamb in it for an appetizer?
My family normally does leg of lamb for easter dinner but this year a different family member is cooking and she is making a ham. I want to find a way to bring a lamb dish in but as an appetizer. I don't want anything like ground lamb. Any ideas?!Easter recipe ideas- something with lamb in it for an appetizer?
Frikadeller with ground lamb instead of veal and pork, topped with mushroom gravy, apple sauce and fried onions.Easter recipe ideas- something with lamb in it for an appetizer?
Try Moroccan meatballs from the Williams-Sonoma cook book. If you can't find it online somewhere, e-mail me and I'll send it to you.
I guarantee it's just wonderful.
Lamb is pretty heavy and is does not generally make a good appetizer... but maybe it would work if you roasted it and sliced it really thin, like paper-thin, and put it on rosemary Triscuits with a crumble of feta. Yes, I think that would be yummy without being too much.
Or maybe you could make a carpaccio out of it. I'm not sure how that would be, but that's a meat appetizer.
Frikadeller with ground lamb instead of veal and pork, topped with mushroom gravy, apple sauce and fried onions.Easter recipe ideas- something with lamb in it for an appetizer?
Try Moroccan meatballs from the Williams-Sonoma cook book. If you can't find it online somewhere, e-mail me and I'll send it to you.
I guarantee it's just wonderful.
Lamb is pretty heavy and is does not generally make a good appetizer... but maybe it would work if you roasted it and sliced it really thin, like paper-thin, and put it on rosemary Triscuits with a crumble of feta. Yes, I think that would be yummy without being too much.
Or maybe you could make a carpaccio out of it. I'm not sure how that would be, but that's a meat appetizer.
Does anyone have a good recipe for beef or lamb chops? I prefer something tangy, maybe a mediterranean recipe?
Please tell me a good temperature to bake them at. For how long, and covered or not covered...I dont want to overbake or have them dry out.
Thanks!Does anyone have a good recipe for beef or lamb chops? I prefer something tangy, maybe a mediterranean recipe?
here it is..
Hope you like
Estofadong Carne ( Tangy Braised Beef)
1-1/2 lbs stewing beef, cubed
1/2 cup flour
1-1/2 tsp salt
1/8 tsp. pepper
1/4 cup cooking oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium tomato, chopped
1/4 lb green beans
1 medium carrot, cut into 1'; lenghts
1/4 cup vinegar
1 bay leaf
1. Season beef with salt and pepper. Let stand 10 to 15 minutes. Dredge with flour and brown in hot oil.
2. Our off all but 2 tbsp. of oil in pan, push beef to one side and saute garlic, onions and tomatoes until mixture is mushy. Add vinegar, bay leaf and enough water to ceover beef. Bring to a boil, lower heat and simmer for 1-1/2 to 2 hour oe until beef in tender. Taste for seasoning.
3. Bring back to boiling, add green beans and carrots, cook until vegetables are done ( about 10 minutes )
Preparation and cooking time: about 2 hours
Serve 4 to 6Does anyone have a good recipe for beef or lamb chops? I prefer something tangy, maybe a mediterranean recipe?
Orange Lamb Chops
1/2 cup orange juice
1 tablespoon finely grated orange peel
1/2 teaspoon crushed dried thyme
1/8 teaspoon ground black pepper
2 lamb chops (8 to 12-ounces each)
1 tablespoon butter or margarine
1 cup sliced mushrooms
1/2 cup dry white wine
Combine orange juice, orange peel, thyme and pepper in a small mixing bowl; mix well and reserve.
Place lamb chops in a 13 x 9 x 2-inch baking dish; spoon orange juice mixture over chops. Cover with plastic wrap; refrigerate for 3 hours.
Heat a large skillet on medium-high heat. Remove chops from marinating liquid; reserve liquid. Brown chops on both sides in hot skillet, about 5 minutes per side. Remove chops from skillet; set aside and keep warm.
Melt butter in skillet over medium heat. Saut茅 mushrooms until tender, 5 to 7 minutes. Stir in reserved marinade and white wine. Return chops to skillet; cover, reduce heat; simmer for 10 minutes. Uncover and simmer for 10 minutes more or until sauce is thickened
here are two Maltese recipes from the Mediterranean island of Malta :)
hope this helps :)
BEEF
Roast Rolled Fillet of Beef
Ingredients
1..5kg centre-cut fillet of beef
fresh ground black pepper
3 lbs olive oil
bay leaves
1 glass dry red wine
Filling
350g mushrooms
250g blue cheese
fresh while bread crumbs
thyme
1 lbs butter
陆 glass white wine
Method
Prepare mushrooms hy washing carefully and chopping very finely (best done in food processor), and then squeezing out any extra moisture by wrapping in a clean cloth and pressing them. Melt the butter in a skillet and add the mushrooms. Season and cook, stirring occasionally for 5 minutes. Add the thyme and white wine and reduce for another 5 minutes on high heat.
Finally thicken with sufficient bread crumbs to make a fairly thick mixture, and allow to cool. Ask the butcher to open the fillet so that you end with a square piece of meat (the same method used to open pork fillets). Season the meat with the fresh pepper and salt, spread the mushrooms and dot with blue cheese, and then roll up the fillet like a Swiss roll.
Tie meat up with twine and place in a shallow roasting pan. Pour the olive oil and the red wine over it and season lightly, adding the bay leaves last of all. Roast uncovered in a very hot oven gas mark 9 (240C, 4750F) for 10minutes, then baste and lower the temperature to mark 4 (1 80';Cc, 350';F) and cook for a further 15 to 25 minutes till done your liking.
Remove from the oven and allow to rest for a few minutes before serving. Best served with lightly - steamed vegetables or the freshest green salad possible
LAMB CHOPS (Makes 24 servings)
Ingredients:
48 Lamb loin chops, cut 3/4-inch thick
3 onions, thinly sliced
3 tablespoons olive oil
1-1/2 cups California black olives, chopped
1-1/2 cups Mediterranean black olives, chopped
3 cups bread crumbs, fresh
4 cloves garlic, minced
6 tablespoons fresh thyme
3/4 pound gruyere cheese, grated
1 cup lamb stock or veal stock
2 eggs beaten
salt to taste
pepper to taste
Preparation:
Trim fat from chops, leaving small edge. Insert point of knife horizontally into large side of chop and slide down to the bone, forming a pocket. Heat oil and saut茅 onions until golden. Mix onions thoroughly with remaining ingredients. Stuff each chop with 2 tablespoons of filling. Grill lamb chops about 8 minutes on a side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Serve with red wine and thyme sauce or b茅arnaise sauce.
enjoy!!
JOLLY JUMBUCKS
8 Chops
2 Onions
Salt %26amp; Pepper
1/3 Pannikin (cup) Tomato Sauce
2 Desert spoons of Worcestershire Sauce
A few shakes of garlic granuals
A good (desert) spoon of flour
small (tea) spoon of sugar
How to do it.
Cut off the fat from the chops %26amp; cook in a hot fryingpan until nearly done.
Mix all other ingredients with a little water and pour over the chops.
Cook until the mixture thickens.
Serve with spuds %26amp; beans
Herbed Lamb Chops
Get those lamb chops ready for grilling with a tangy tarragon marinade
INGREDIENTS
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/4 cup minced onion
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops
DIRECTIONS
In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.
Southwestern Lamb Chops
INGREDIENTS
1 cup orange juice
2 jalapeno peppers, seeded and finely chopped*
1 teaspoon ground cumin
1/2 teaspoon salt
Dash pepper
3/4 cup halved, sliced sweet onion
4 teaspoons cornstarch
1/4 cup cold water
1 cup fresh orange sections
2 tablespoons minced fresh cilantro
8 lamb loin chops (1-inch thick)
DIRECTIONS
In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.
Herbed Marinated Lamb Chops
INGREDIENTS
1/4 cup dry red wine
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons minced fresh mint
1 teaspoon minced fresh basil
1/2 teaspoon pepper
1 garlic clove, minced
4 (1 inch thick) bone in lamb loin chops
DIRECTIONS
In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F).
marinate lamb chops in zesty itailian dressing. Over night if you can. Beef can be marinated in olive oil and balsamic vinegar with minced garlic and salt and pepper.
Thanks!Does anyone have a good recipe for beef or lamb chops? I prefer something tangy, maybe a mediterranean recipe?
here it is..
Hope you like
Estofadong Carne ( Tangy Braised Beef)
1-1/2 lbs stewing beef, cubed
1/2 cup flour
1-1/2 tsp salt
1/8 tsp. pepper
1/4 cup cooking oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium tomato, chopped
1/4 lb green beans
1 medium carrot, cut into 1'; lenghts
1/4 cup vinegar
1 bay leaf
1. Season beef with salt and pepper. Let stand 10 to 15 minutes. Dredge with flour and brown in hot oil.
2. Our off all but 2 tbsp. of oil in pan, push beef to one side and saute garlic, onions and tomatoes until mixture is mushy. Add vinegar, bay leaf and enough water to ceover beef. Bring to a boil, lower heat and simmer for 1-1/2 to 2 hour oe until beef in tender. Taste for seasoning.
3. Bring back to boiling, add green beans and carrots, cook until vegetables are done ( about 10 minutes )
Preparation and cooking time: about 2 hours
Serve 4 to 6Does anyone have a good recipe for beef or lamb chops? I prefer something tangy, maybe a mediterranean recipe?
Orange Lamb Chops
1/2 cup orange juice
1 tablespoon finely grated orange peel
1/2 teaspoon crushed dried thyme
1/8 teaspoon ground black pepper
2 lamb chops (8 to 12-ounces each)
1 tablespoon butter or margarine
1 cup sliced mushrooms
1/2 cup dry white wine
Combine orange juice, orange peel, thyme and pepper in a small mixing bowl; mix well and reserve.
Place lamb chops in a 13 x 9 x 2-inch baking dish; spoon orange juice mixture over chops. Cover with plastic wrap; refrigerate for 3 hours.
Heat a large skillet on medium-high heat. Remove chops from marinating liquid; reserve liquid. Brown chops on both sides in hot skillet, about 5 minutes per side. Remove chops from skillet; set aside and keep warm.
Melt butter in skillet over medium heat. Saut茅 mushrooms until tender, 5 to 7 minutes. Stir in reserved marinade and white wine. Return chops to skillet; cover, reduce heat; simmer for 10 minutes. Uncover and simmer for 10 minutes more or until sauce is thickened
here are two Maltese recipes from the Mediterranean island of Malta :)
hope this helps :)
BEEF
Roast Rolled Fillet of Beef
Ingredients
1..5kg centre-cut fillet of beef
fresh ground black pepper
3 lbs olive oil
bay leaves
1 glass dry red wine
Filling
350g mushrooms
250g blue cheese
fresh while bread crumbs
thyme
1 lbs butter
陆 glass white wine
Method
Prepare mushrooms hy washing carefully and chopping very finely (best done in food processor), and then squeezing out any extra moisture by wrapping in a clean cloth and pressing them. Melt the butter in a skillet and add the mushrooms. Season and cook, stirring occasionally for 5 minutes. Add the thyme and white wine and reduce for another 5 minutes on high heat.
Finally thicken with sufficient bread crumbs to make a fairly thick mixture, and allow to cool. Ask the butcher to open the fillet so that you end with a square piece of meat (the same method used to open pork fillets). Season the meat with the fresh pepper and salt, spread the mushrooms and dot with blue cheese, and then roll up the fillet like a Swiss roll.
Tie meat up with twine and place in a shallow roasting pan. Pour the olive oil and the red wine over it and season lightly, adding the bay leaves last of all. Roast uncovered in a very hot oven gas mark 9 (240C, 4750F) for 10minutes, then baste and lower the temperature to mark 4 (1 80';Cc, 350';F) and cook for a further 15 to 25 minutes till done your liking.
Remove from the oven and allow to rest for a few minutes before serving. Best served with lightly - steamed vegetables or the freshest green salad possible
LAMB CHOPS (Makes 24 servings)
Ingredients:
48 Lamb loin chops, cut 3/4-inch thick
3 onions, thinly sliced
3 tablespoons olive oil
1-1/2 cups California black olives, chopped
1-1/2 cups Mediterranean black olives, chopped
3 cups bread crumbs, fresh
4 cloves garlic, minced
6 tablespoons fresh thyme
3/4 pound gruyere cheese, grated
1 cup lamb stock or veal stock
2 eggs beaten
salt to taste
pepper to taste
Preparation:
Trim fat from chops, leaving small edge. Insert point of knife horizontally into large side of chop and slide down to the bone, forming a pocket. Heat oil and saut茅 onions until golden. Mix onions thoroughly with remaining ingredients. Stuff each chop with 2 tablespoons of filling. Grill lamb chops about 8 minutes on a side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Serve with red wine and thyme sauce or b茅arnaise sauce.
enjoy!!
JOLLY JUMBUCKS
8 Chops
2 Onions
Salt %26amp; Pepper
1/3 Pannikin (cup) Tomato Sauce
2 Desert spoons of Worcestershire Sauce
A few shakes of garlic granuals
A good (desert) spoon of flour
small (tea) spoon of sugar
How to do it.
Cut off the fat from the chops %26amp; cook in a hot fryingpan until nearly done.
Mix all other ingredients with a little water and pour over the chops.
Cook until the mixture thickens.
Serve with spuds %26amp; beans
Herbed Lamb Chops
Get those lamb chops ready for grilling with a tangy tarragon marinade
INGREDIENTS
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/4 cup minced onion
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops
DIRECTIONS
In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.
Southwestern Lamb Chops
INGREDIENTS
1 cup orange juice
2 jalapeno peppers, seeded and finely chopped*
1 teaspoon ground cumin
1/2 teaspoon salt
Dash pepper
3/4 cup halved, sliced sweet onion
4 teaspoons cornstarch
1/4 cup cold water
1 cup fresh orange sections
2 tablespoons minced fresh cilantro
8 lamb loin chops (1-inch thick)
DIRECTIONS
In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.
Herbed Marinated Lamb Chops
INGREDIENTS
1/4 cup dry red wine
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons minced fresh mint
1 teaspoon minced fresh basil
1/2 teaspoon pepper
1 garlic clove, minced
4 (1 inch thick) bone in lamb loin chops
DIRECTIONS
In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F).
marinate lamb chops in zesty itailian dressing. Over night if you can. Beef can be marinated in olive oil and balsamic vinegar with minced garlic and salt and pepper.
Recipe for lamb madras please?
Anyone, (preferably a real indian lady whos lived in india and has made this a thousand times) give me the full ingredients and method including cooking times for this lovely dish :-)
You may contact me via my profile
Thank youRecipe for lamb madras please?
Lamb Madras Curry --
This is my all time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!
INGREDIENTS
Curry Paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon 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.Recipe for lamb madras please?
Lamb Madras:
Ingredients
Serves 2
1Lb Lamb Steak cubed
1 Cup of Curry Massalla Gravy
1 onion finely chopped
2 Teaspoon Curry Powder
2 Teaspoon Chilli Powder
2 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the lamb pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the lamb is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
********
The Lamb Madras Curry that the first answer shows is at this site:
http://allrecipes.com/Recipe/Lamb-Madras鈥?/a>
********
If you want a TRADITIONAL INDIAN RECIPE, GO HERE:
http://www.lemis.com/grog/recipes/lamb-m鈥?/a>
hope this helps ;-)
Curry Paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste
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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.
Here you go my friend, Im no indian lady but im a world class chef. hope its good
You may contact me via my profile
Thank youRecipe for lamb madras please?
Lamb Madras Curry --
This is my all time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!
INGREDIENTS
Curry Paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon 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.Recipe for lamb madras please?
Lamb Madras:
Ingredients
Serves 2
1Lb Lamb Steak cubed
1 Cup of Curry Massalla Gravy
1 onion finely chopped
2 Teaspoon Curry Powder
2 Teaspoon Chilli Powder
2 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the lamb pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the lamb is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
********
The Lamb Madras Curry that the first answer shows is at this site:
http://allrecipes.com/Recipe/Lamb-Madras鈥?/a>
********
If you want a TRADITIONAL INDIAN RECIPE, GO HERE:
http://www.lemis.com/grog/recipes/lamb-m鈥?/a>
hope this helps ;-)
Curry Paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste
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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.
Here you go my friend, Im no indian lady but im a world class chef. hope its good
I need a recipe for lamb chops?
Lamb Loin Chops.
8 lamb chops (loin or rib) 1-1 陆 inches thick
2 -3 large cloves garlic, peeled
2 tablespoons olive oil
1 陆 tsp finely chopped fresh rosemary or 陆 teaspoon dried
1 陆 teaspoons fresh thyme leaves or 陆 teaspoon dried
录 teaspoon salt
freshly ground black pepper
Smash garlic cloves, drizzle with a bit of olive oil and salt and chop/grind it until it forms a paste. Scrape into a bowl, add the herbs and pepper and combine thoroughly. Rub the paste over the chops. If possible, cover and refrigerate for at least 30 minutes for the flavours to meld and the chops to marinate.
Preheat a grill pan or cast iron skillet over medium high heat. Cook the chops for 2 minutes on each side. Reduce the heat to medium-low and cook until desired degree of doneness. Cook about 3 minutes more for medium rare. Exact cooking time depends on the size of the chops.
Set aside on a cutting board to rest for 5 minutes before serving.
Lamb Shoulder Chop
4 Lamb shoulder chops.
1 Large onion sliced.
2-3 Cloves of garlic.
2T Olive oil.
1 陆t of fresh Rosemary (陆t dried)
Salt and Pepper.
Mix garlic, oil herbs and salt and pepper and toss through the chops.
Brown the chops, two at a time, and place in a casserole dish.
Brown the onion and make up some stock from the pan juices and onions and pour over chops.
Cover and bake in oven for 45 minutes at 165C.
If baking uncovered turn chops a couple of times.
Let rest and thicken up liquid if required.
Identify your chops and cook accordingly.I need a recipe for lamb chops?
Lamb Chops with Balsamic Reduction:
INGREDIENTS
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
DIRECTIONS
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.
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.
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.
**************************************鈥?br>
Baked Lamb Chops:
INGREDIENTS
3 eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
**************************************鈥?br>
Simple Grilled Lamb Chops:
INGREDIENTS
1/4 cup distilled white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops
DIRECTIONS
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
Preheat an outdoor grill for medium-high heat.
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.I need a recipe for lamb chops?
Really good lamb chops need very little- rub with olive oil, salt and pepper and grill until medium rare, serve with cous cous with some parsley and feta cheese mixed in and green beans or spinach.
lamb chops with mash potato, carrots and broccoli, or pumkin with cheese sauce or gravy
new potatoes carrots broccoli and gravycare credit
8 lamb chops (loin or rib) 1-1 陆 inches thick
2 -3 large cloves garlic, peeled
2 tablespoons olive oil
1 陆 tsp finely chopped fresh rosemary or 陆 teaspoon dried
1 陆 teaspoons fresh thyme leaves or 陆 teaspoon dried
录 teaspoon salt
freshly ground black pepper
Smash garlic cloves, drizzle with a bit of olive oil and salt and chop/grind it until it forms a paste. Scrape into a bowl, add the herbs and pepper and combine thoroughly. Rub the paste over the chops. If possible, cover and refrigerate for at least 30 minutes for the flavours to meld and the chops to marinate.
Preheat a grill pan or cast iron skillet over medium high heat. Cook the chops for 2 minutes on each side. Reduce the heat to medium-low and cook until desired degree of doneness. Cook about 3 minutes more for medium rare. Exact cooking time depends on the size of the chops.
Set aside on a cutting board to rest for 5 minutes before serving.
Lamb Shoulder Chop
4 Lamb shoulder chops.
1 Large onion sliced.
2-3 Cloves of garlic.
2T Olive oil.
1 陆t of fresh Rosemary (陆t dried)
Salt and Pepper.
Mix garlic, oil herbs and salt and pepper and toss through the chops.
Brown the chops, two at a time, and place in a casserole dish.
Brown the onion and make up some stock from the pan juices and onions and pour over chops.
Cover and bake in oven for 45 minutes at 165C.
If baking uncovered turn chops a couple of times.
Let rest and thicken up liquid if required.
Identify your chops and cook accordingly.I need a recipe for lamb chops?
Lamb Chops with Balsamic Reduction:
INGREDIENTS
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
DIRECTIONS
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.
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.
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.
**************************************鈥?br>
Baked Lamb Chops:
INGREDIENTS
3 eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
**************************************鈥?br>
Simple Grilled Lamb Chops:
INGREDIENTS
1/4 cup distilled white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops
DIRECTIONS
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
Preheat an outdoor grill for medium-high heat.
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.I need a recipe for lamb chops?
Really good lamb chops need very little- rub with olive oil, salt and pepper and grill until medium rare, serve with cous cous with some parsley and feta cheese mixed in and green beans or spinach.
lamb chops with mash potato, carrots and broccoli, or pumkin with cheese sauce or gravy
new potatoes carrots broccoli and gravy
Please give me your best hot pot recipe? Lamb if possible?
Layer lamb chops with onions lambs kidneys, potatoes.
Last layer sliced spuds on top dot with butter
Season to taste.
Add veg stock.
Into a medium oven for a few hours.
Top should be nice %26amp; cripsy.
Same as Irish stew but in the oven.
Some say add carrots some dont.Please give me your best hot pot recipe? Lamb if possible?
lamb stew 2 pd shoulder
2 T cooking fat
1 onion sliced
salt %26amp; pepper
1 1/2 c sliced raw carrots
1 c raw peas
1/4 c cpoped parsley
brown meat-add onions %26amp; brown slightly-add salt and veg# except parsley-barely cover with water and bring to a boil point -thicken with 2 T flour stirred to smooth paste with water -pour into cassrole -cover %26amp; bake 1 1/2 hours 325 -or slow cooker 4 serveingPlease give me your best hot pot recipe? Lamb if possible?
I know you said lamb; my tip involves chicken, but I reckon you could use lamb instead... dunno though!
Preheat your oven at gas mark 5. Chop your chicken fillets up and fry them until cooked with onion, garlic and bacon.
The best thing about this recipe is that you can basically throw anything in and it works!!
Put the chicken, bacon, onions etc. in your pot, then cover with red wine. Add a can of chopped tomatoes. I like to add stuff like Worcestershire sauce, garlic sauce, maybe some soy sauce as well.
Stir it all up and plonk in the oven for about half an hour. Check to see if the chicken is fully cooked before serving - you're not going to burn anything by putting it back in the oven for a few more minutes.
Enjoy!
Irish stew :
http://www.cookuk.co.uk/meat/lamb/IrishS鈥?/a>
here it is...
Hot pot
6 mutton chops
3 large onions (thinly sliced)
4 ox flat mushrooms (quartered)
3 lambs kidneys
2 Ib potatoes
dripping
salt and popper
1 pint strong stock
Set oven at 350F or Mark 4.
Trim the chops, prepare the onions and mushrooms. Skin and halve
the kidneys, peel and slice the potatoes.
Rub the casserole well with dripping. Arrange a good layer of the
potatoes on the bottom and scatter over the onions.
Arrange chops on this, season and lay the halved kidneys with the
mushrooms on top. Cover with the rest of the potatoes, arranging
the last layer neatly.
Dot with dripping and pour in the stock at the side. Cover and
put into pre-set oven for 30 minutes. Then lower heat to 325F or
Mark 3 and leave for 1 1/2 hours. Then remove lid and allow potatoes
to brown well.
Increase heat a little during this stage and add a little extra
stock if necessary. The extra chops allow for two second helpings
when serving 4 people.
Last layer sliced spuds on top dot with butter
Season to taste.
Add veg stock.
Into a medium oven for a few hours.
Top should be nice %26amp; cripsy.
Same as Irish stew but in the oven.
Some say add carrots some dont.Please give me your best hot pot recipe? Lamb if possible?
lamb stew 2 pd shoulder
2 T cooking fat
1 onion sliced
salt %26amp; pepper
1 1/2 c sliced raw carrots
1 c raw peas
1/4 c cpoped parsley
brown meat-add onions %26amp; brown slightly-add salt and veg# except parsley-barely cover with water and bring to a boil point -thicken with 2 T flour stirred to smooth paste with water -pour into cassrole -cover %26amp; bake 1 1/2 hours 325 -or slow cooker 4 serveingPlease give me your best hot pot recipe? Lamb if possible?
I know you said lamb; my tip involves chicken, but I reckon you could use lamb instead... dunno though!
Preheat your oven at gas mark 5. Chop your chicken fillets up and fry them until cooked with onion, garlic and bacon.
The best thing about this recipe is that you can basically throw anything in and it works!!
Put the chicken, bacon, onions etc. in your pot, then cover with red wine. Add a can of chopped tomatoes. I like to add stuff like Worcestershire sauce, garlic sauce, maybe some soy sauce as well.
Stir it all up and plonk in the oven for about half an hour. Check to see if the chicken is fully cooked before serving - you're not going to burn anything by putting it back in the oven for a few more minutes.
Enjoy!
Irish stew :
http://www.cookuk.co.uk/meat/lamb/IrishS鈥?/a>
here it is...
Hot pot
6 mutton chops
3 large onions (thinly sliced)
4 ox flat mushrooms (quartered)
3 lambs kidneys
2 Ib potatoes
dripping
salt and popper
1 pint strong stock
Set oven at 350F or Mark 4.
Trim the chops, prepare the onions and mushrooms. Skin and halve
the kidneys, peel and slice the potatoes.
Rub the casserole well with dripping. Arrange a good layer of the
potatoes on the bottom and scatter over the onions.
Arrange chops on this, season and lay the halved kidneys with the
mushrooms on top. Cover with the rest of the potatoes, arranging
the last layer neatly.
Dot with dripping and pour in the stock at the side. Cover and
put into pre-set oven for 30 minutes. Then lower heat to 325F or
Mark 3 and leave for 1 1/2 hours. Then remove lid and allow potatoes
to brown well.
Increase heat a little during this stage and add a little extra
stock if necessary. The extra chops allow for two second helpings
when serving 4 people.
What's a good recipe for lamb steaks?
GRILLED LEG OF LAMB STEAKS
It's not very often I can find leg steaks, but they are a delicious and very tender cut of lamb. You could substitute loin chops in this recipe if you do not get the leg steaks.
* 4 bone-in lamb steaks
* 4 large cloves garlic, minced
* 1 tablespoon rosemary
* 2 tablespoons olive oil
* Salt and pepper to taste
Place the steaks in a shallow dish in one layer. Sprinkle with the garlic, rosemary, oil, salt and pepper. Turn the steaks to coat both sides. Let set about 30 minutes. Meanwhile, heat a grill over high heat. Add the steaks and cook until the desired doneness, about 4 minutes per side for medium-rare, depending on thickness. Serve immediately.What's a good recipe for lamb steaks?
Honey-Orange Glazed Lamb Steaks With Sage
Ingredients
2 lean center-cut lamb leg steaks, (1/2 in thick)
1 vegetable cooking spray
2 tb honey
2 ts minced fresh sage
1/2 ts grated orange rind
1/4 ts salt
1/4 ts coarsely ground pepper
1 fresh sage leaves, (optional)
Instructions
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan.
Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness.What's a good recipe for lamb steaks?
great quality of slices lamb
3 Cloves of garlic(grated)
1/4 cup of oyster sauce
2 tblspn of light soy sauce
pepper
rub the lamb with garlic and pepper
pour the rest of the ingredients and let it rest for 4-6 hours,before cooking it.
the extra ingredients in the pan is the best sauce to make.
just add a little stocks and flour,in a slow heat untill the texture is slightly thick.
pour it on ur steak.
its ready to serve.
Very simple - mix some chopped thyme and rosemary with crushed garlic and olive. Rub over the steaks and grill until you like it.
Honey-Orange Glazed Lamb Steaks With Sage:
2 (10-ounce) lean center-cut lamb leg steaks (about 1/2 inch thick)
Vegetable cooking spray
2 tablespoons honey
2 teaspoons minced fresh sage
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Fresh sage leaves (optional)
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan.
Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness.
Garnish with fresh sage leaves, if desired.
Yield: 4 servings (serving size: 3 ounces lamb)
I saw that Orange Honey recipe on AOL. It sounds good.
Lamb Steaks with Vermouth %26amp; Rosemary
6 x Lamb steaks from the boned rib OR loin, trimmed
Round steaks 1'; thick
1 x Clove garlic minced
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Chopped dried rosemary OR
1 tsp Finely chopped fresh rosemary
3 tbl Butter
1 x Onion chopped
2 tbl Chopped shallot
1/2 tsp Grated lemon peel
1/2 lb Small mushrooms
1/2 cup Dry vermouth
3 tbl Minced fresh parsley (garnish)
Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Saute' meat slices over moderate heat until well browned on one side. Pour off excess fat from pan. Turn and brown other side. Remove and keep warm in ovenproof serving dish. Add remaining tablespoon butter to same skillet and heat. Add onion, shallot, lemon peel and mushrooms. Saute' until softened.
Add vermouth and pour over meat. Cover serving dish loosely with aluminum foil and bake about 10 minutes for pink lamb, 15 minutes for well done.
Remove foil and bake 5 more minutes. Season to taste and sprinkle with chopped parsley before serving.
It's not very often I can find leg steaks, but they are a delicious and very tender cut of lamb. You could substitute loin chops in this recipe if you do not get the leg steaks.
* 4 bone-in lamb steaks
* 4 large cloves garlic, minced
* 1 tablespoon rosemary
* 2 tablespoons olive oil
* Salt and pepper to taste
Place the steaks in a shallow dish in one layer. Sprinkle with the garlic, rosemary, oil, salt and pepper. Turn the steaks to coat both sides. Let set about 30 minutes. Meanwhile, heat a grill over high heat. Add the steaks and cook until the desired doneness, about 4 minutes per side for medium-rare, depending on thickness. Serve immediately.What's a good recipe for lamb steaks?
Honey-Orange Glazed Lamb Steaks With Sage
Ingredients
2 lean center-cut lamb leg steaks, (1/2 in thick)
1 vegetable cooking spray
2 tb honey
2 ts minced fresh sage
1/2 ts grated orange rind
1/4 ts salt
1/4 ts coarsely ground pepper
1 fresh sage leaves, (optional)
Instructions
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan.
Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness.What's a good recipe for lamb steaks?
great quality of slices lamb
3 Cloves of garlic(grated)
1/4 cup of oyster sauce
2 tblspn of light soy sauce
pepper
rub the lamb with garlic and pepper
pour the rest of the ingredients and let it rest for 4-6 hours,before cooking it.
the extra ingredients in the pan is the best sauce to make.
just add a little stocks and flour,in a slow heat untill the texture is slightly thick.
pour it on ur steak.
its ready to serve.
Very simple - mix some chopped thyme and rosemary with crushed garlic and olive. Rub over the steaks and grill until you like it.
Honey-Orange Glazed Lamb Steaks With Sage:
2 (10-ounce) lean center-cut lamb leg steaks (about 1/2 inch thick)
Vegetable cooking spray
2 tablespoons honey
2 teaspoons minced fresh sage
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Fresh sage leaves (optional)
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan.
Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness.
Garnish with fresh sage leaves, if desired.
Yield: 4 servings (serving size: 3 ounces lamb)
I saw that Orange Honey recipe on AOL. It sounds good.
Lamb Steaks with Vermouth %26amp; Rosemary
6 x Lamb steaks from the boned rib OR loin, trimmed
Round steaks 1'; thick
1 x Clove garlic minced
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Chopped dried rosemary OR
1 tsp Finely chopped fresh rosemary
3 tbl Butter
1 x Onion chopped
2 tbl Chopped shallot
1/2 tsp Grated lemon peel
1/2 lb Small mushrooms
1/2 cup Dry vermouth
3 tbl Minced fresh parsley (garnish)
Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Saute' meat slices over moderate heat until well browned on one side. Pour off excess fat from pan. Turn and brown other side. Remove and keep warm in ovenproof serving dish. Add remaining tablespoon butter to same skillet and heat. Add onion, shallot, lemon peel and mushrooms. Saute' until softened.
Add vermouth and pour over meat. Cover serving dish loosely with aluminum foil and bake about 10 minutes for pink lamb, 15 minutes for well done.
Remove foil and bake 5 more minutes. Season to taste and sprinkle with chopped parsley before serving.
Recipe for 'lamb glassey'. Not sure of the spelling for 'glassey. It's a dish from Colonial India.'
Could you have misheard Jal Freyzi ?Recipe for 'lamb glassey'. Not sure of the spelling for 'glassey. It's a dish from Colonial India.'
i looked every where i am sorry could not find anything
i looked every where i am sorry could not find anything
I'm looking for a recipe using lamb shanks and orzo (rice pasta).?
I'm sure it's a Greek recipe and it was on TV ages ago probably ';This Morning';. I've looked on the web but I can't find just the right one.I'm looking for a recipe using lamb shanks and orzo (rice pasta).?
Here is the most common one:
2 tablespoons olive oil
3 onions, sliced
6 lamb shanks
1 28 oz can tomatoes
3 teaspoons oregano
Salt
Pepper
2 cups orzo
2 cups hot chicken stock
Preheat oven to 375 degrees. In large roasting pan drizzle oil and add onions. Place lamb shanks in pan. Cover with tin foil and roast for 20 minutes. Remove from oven and add tomatoes, oregano, a dash of salt and pepper. Toss ingredients to combine. Cover and roast for another 20 minutes. Remove from oven. Add orzo and heated stock. Cover and roast for another 20 minutes. Serve hot.
Frankly, I am not such a fan of the tomatoes but my other way is not as healthy. I replace them with small pieces of thick, peppered bacon that I cook to release the grease. In this, I sautee diced 1015 onions. and serve them as a compliment. A little aged balsamic vinegar is very nice with this.
Now I'm hungry.I'm looking for a recipe using lamb shanks and orzo (rice pasta).?
Thank you Texas Cowboy. Perfect! Report Abuse
Here is the most common one:
2 tablespoons olive oil
3 onions, sliced
6 lamb shanks
1 28 oz can tomatoes
3 teaspoons oregano
Salt
Pepper
2 cups orzo
2 cups hot chicken stock
Preheat oven to 375 degrees. In large roasting pan drizzle oil and add onions. Place lamb shanks in pan. Cover with tin foil and roast for 20 minutes. Remove from oven and add tomatoes, oregano, a dash of salt and pepper. Toss ingredients to combine. Cover and roast for another 20 minutes. Remove from oven. Add orzo and heated stock. Cover and roast for another 20 minutes. Serve hot.
Frankly, I am not such a fan of the tomatoes but my other way is not as healthy. I replace them with small pieces of thick, peppered bacon that I cook to release the grease. In this, I sautee diced 1015 onions. and serve them as a compliment. A little aged balsamic vinegar is very nice with this.
Now I'm hungry.I'm looking for a recipe using lamb shanks and orzo (rice pasta).?
Thank you Texas Cowboy. Perfect! Report Abuse
Does anyone have a good recipe for lamb curry?
something quite spicy, fruity and mild.
CheersDoes anyone have a good recipe for lamb curry?
Lamb, and curry sauce.
Et voila, a lamb curry.
Oh, and some rice and loads of chilli.
I know, I'm a genius...
Edit: Sorry Gobilina, here's a link to a recipe I found online. Looks quite tasty...
http://www.goodtoknow.co.uk/food/315599/鈥?/a>Does anyone have a good recipe for lamb curry?
Try this ...
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of oil
200g (陆 a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.
Add the chilli, garam masala and turmeric, and stir. Add the water. Continue to cook, stirring as the mixture boils.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes.
ADDITIONS %26amp; ALTERATIONS
The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1陆 teaspoons.
For a mild one, add 100ml (陆 a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. For a mild Chicken Korma, also add a 50g sachet of creamed coconut. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.care credit
CheersDoes anyone have a good recipe for lamb curry?
Lamb, and curry sauce.
Et voila, a lamb curry.
Oh, and some rice and loads of chilli.
I know, I'm a genius...
Edit: Sorry Gobilina, here's a link to a recipe I found online. Looks quite tasty...
http://www.goodtoknow.co.uk/food/315599/鈥?/a>Does anyone have a good recipe for lamb curry?
Try this ...
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of oil
200g (陆 a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.
Add the chilli, garam masala and turmeric, and stir. Add the water. Continue to cook, stirring as the mixture boils.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes.
ADDITIONS %26amp; ALTERATIONS
The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1陆 teaspoons.
For a mild one, add 100ml (陆 a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. For a mild Chicken Korma, also add a 50g sachet of creamed coconut. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
Whats the recipe for lamb wrapped in phyllo dough?
Please be specific and what if i thaw the dough in lukewarm water (still in the package of course) will it be the same as being thawed overnight?Whats the recipe for lamb wrapped in phyllo dough?
LAMB AND RICOTTA PIE
frozen phyllo pastry dough
2 lbs ground lamb
1 16 oz. tub ricotta cheese
2 chopped onion (small-medium)
2-3 cloves garlic, minced
salt and freshly ground pepper to taste
1-2 teaspoon nutmeg
melted butter
Preheat oven to 375.
In a large skillet, brown onions, add ground lamb and brown.
Pour off excessive grease. Add garlic, salt, pepper and nutmeg and saute another few minutes. Let cool for a few minutes then stir in ricotta cheese.
Brush a large baking dish with melted butter. Layer three sheets of phyllo dough, brushing the butter between the layers.
Put the meat/cheese mixture into the dish on top of the phyllo. dough. Spread out evenly. Add 6-8 more layers of the phyllo on top of the meat/cheese mixture, remembering to brush butter lightly between layers. Brush butter on top layer.
Cut off excess dough that is hanging over the sides of the dish and discard.
Bake for about an hour or until top layer is golden brown.
LAMB AND RICOTTA PIE
frozen phyllo pastry dough
2 lbs ground lamb
1 16 oz. tub ricotta cheese
2 chopped onion (small-medium)
2-3 cloves garlic, minced
salt and freshly ground pepper to taste
1-2 teaspoon nutmeg
melted butter
Preheat oven to 375.
In a large skillet, brown onions, add ground lamb and brown.
Pour off excessive grease. Add garlic, salt, pepper and nutmeg and saute another few minutes. Let cool for a few minutes then stir in ricotta cheese.
Brush a large baking dish with melted butter. Layer three sheets of phyllo dough, brushing the butter between the layers.
Put the meat/cheese mixture into the dish on top of the phyllo. dough. Spread out evenly. Add 6-8 more layers of the phyllo on top of the meat/cheese mixture, remembering to brush butter lightly between layers. Brush butter on top layer.
Cut off excess dough that is hanging over the sides of the dish and discard.
Bake for about an hour or until top layer is golden brown.
Does anyone have an interesting recipe for minced Lamb/Turkey?
We don't eat beef - but we do eat lamb and turkey. But other than spaghetti bolognese and sheperd's pie we never seem to use any good recipes for minced meat - anyone got any ideas?!
Thanks so much for your time and help.Does anyone have an interesting recipe for minced Lamb/Turkey?
Add finely chopped onions, garlic, fresh coriander, some mixed spice and roll into small meatballs (lamb mince) and cook them in a spicy tomato sauce - it is really niceDoes anyone have an interesting recipe for minced Lamb/Turkey?
Spiced Potato and Minced Lamb
4 servings 30 min
Change to: servings US Metric
4 medium potatoes
500 g minced lamb
1 1/2 teaspoons oil
1 onion, finely chopped
2 chilies, finely chopped
1 tablespoon coriander, finely chopped
150 g cheese, grated
boil the potatoes.
drain them and cut them into cubes.
fry the lamb until brown.
heat oil in a pan.
put chillies and fry.
add onion and saute.
then add coriander, potatoes and lamb.
cook till they get mixed well in the spices.
remove them into an oven dish.
and cover with the cheese.
bake it till the cheese browns.
Middle Eastern Turkey Dogs
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1 pound ground turkey
Preheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray.
In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape.
Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet.
Bake in preheated oven about 6 minutes
Lamb meatballs in a spicy chilli tomato sauce served with spaghetti - lovely!
There are lots of greek and middle eastern recipes that call for minced lamb.
Lasagne, chilli con carne with tacos/wraps/rice, mushrooms and meat pies, pasties, burgers.
Pitta pockets
Finely chop a small onion, fry gently until soft, add lamb mince and fry gently until cooked...during the cooking add mild curry powder, about 2 tea spoons to start, a dash of tomato puree and garlic puree (can leave garlic if you don't like it) chilli flakes, and stir in a couple of tablespoons of natural yoghurt and if you have it a dash of mint sauce...keep tasting and adjusting to your own taste...
When fully cooked add garden peas (frozen) and continue cooking until peas done.
Warm some Pitta breads, cut Pitta breads in half, open to make a pocket and stuff with mixture...I usually put a bit of chopped cucumber and raw onion in as well,
Eat in a very sloppy manner, delicious...
Thanks so much for your time and help.Does anyone have an interesting recipe for minced Lamb/Turkey?
Add finely chopped onions, garlic, fresh coriander, some mixed spice and roll into small meatballs (lamb mince) and cook them in a spicy tomato sauce - it is really niceDoes anyone have an interesting recipe for minced Lamb/Turkey?
Spiced Potato and Minced Lamb
4 servings 30 min
Change to: servings US Metric
4 medium potatoes
500 g minced lamb
1 1/2 teaspoons oil
1 onion, finely chopped
2 chilies, finely chopped
1 tablespoon coriander, finely chopped
150 g cheese, grated
boil the potatoes.
drain them and cut them into cubes.
fry the lamb until brown.
heat oil in a pan.
put chillies and fry.
add onion and saute.
then add coriander, potatoes and lamb.
cook till they get mixed well in the spices.
remove them into an oven dish.
and cover with the cheese.
bake it till the cheese browns.
Middle Eastern Turkey Dogs
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1 pound ground turkey
Preheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray.
In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape.
Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet.
Bake in preheated oven about 6 minutes
Lamb meatballs in a spicy chilli tomato sauce served with spaghetti - lovely!
There are lots of greek and middle eastern recipes that call for minced lamb.
Lasagne, chilli con carne with tacos/wraps/rice, mushrooms and meat pies, pasties, burgers.
Pitta pockets
Finely chop a small onion, fry gently until soft, add lamb mince and fry gently until cooked...during the cooking add mild curry powder, about 2 tea spoons to start, a dash of tomato puree and garlic puree (can leave garlic if you don't like it) chilli flakes, and stir in a couple of tablespoons of natural yoghurt and if you have it a dash of mint sauce...keep tasting and adjusting to your own taste...
When fully cooked add garden peas (frozen) and continue cooking until peas done.
Warm some Pitta breads, cut Pitta breads in half, open to make a pocket and stuff with mixture...I usually put a bit of chopped cucumber and raw onion in as well,
Eat in a very sloppy manner, delicious...
Do you know of a crock pot recipe for split lamb breast?
I have been googling and looking on many cooking and lamb sites and have found only one for stuffing the split lamb breast. It was too fussy, I'm looking or something fairly simple but flavorful. I'm about to invent my own. Lots of recipes for leg of lamb, shoulder roast, shanks. Any ideas?Do you know of a crock pot recipe for split lamb breast?
Here is one possibility. You will nee a big crock pot because the breasts are long.
First of all, both sides can form a ';pocket.'; But one side is a little more ample.
Make a stuffing of bread crumbs, onions, garlic, oregano. Stuff
Fill the bottom of the brock pot with some chicken broth and white wine.
I only can't tell you how long it needs to cook. On the stove, in a covered pot, it would be 1 1/2 to 2 hours.
There are lots of fun ways to cook lamb breast. This style is basically Greek-Albanian.
Have a happy holiday and enjoy!Do you know of a crock pot recipe for split lamb breast?
Lamb and Vegetable Stew
INGREDIENTS:
2 pounds lamb stew meat, or cubed lean boneless lamb
2 medium tomatoes, peeled and seeded, chopped
1 summer squash
1 zucchini
2 to 3 medium potatoes
1 can mushrooms, sliced
1/2 cup bell peppers, chopped
1 cup onions, chopped
2 teaspoons salt
1 garlic clove, crushed
1/2 teaspoon thyme leaves
1 bay leaf
2 cups stock, chicken
2 tablespoons butter
2 tablespoons flour
PREPARATION:
Slice summer squash and zucchini. Dice potatoes.
Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.
Turn to high setting. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring frequently, until thickened.
Serve over hot cooked noodles or rice.
Serves 8.
Jamaican Curried Lamb
INGREDIENTS:
2 tbsp. cooking oil
1 1/2 lb. boneless lamb, cut in 1 inch cubes
2 lg. onions, peeled and finely sliced
2 tsp. allspice (ground)
1 1/2 cup stock or bouillon
1 tbsp. wine or cider vinegar
1 tsp. curry powder (or more)
Salt to taste
1/8 tsp. cayenne pepper
1 whole habanero pepper, cut top off and discard seeds
PREPARATION:
Sear lamb cubes in a skillet over medium-high heat. Remove lamb; cook onion in oil until soft but not brown. Transfer to the Crock Pot; add remaining ingredients, stirring to combine. Cover and cook on low 8 to 10 hours.
Discard habanero before serving.
Now I am a little confused. I have never heard of lamb breast. Maybe that's why you can't find a recipe. Breasts usually refers to poultry.
Here is one possibility. You will nee a big crock pot because the breasts are long.
First of all, both sides can form a ';pocket.'; But one side is a little more ample.
Make a stuffing of bread crumbs, onions, garlic, oregano. Stuff
Fill the bottom of the brock pot with some chicken broth and white wine.
I only can't tell you how long it needs to cook. On the stove, in a covered pot, it would be 1 1/2 to 2 hours.
There are lots of fun ways to cook lamb breast. This style is basically Greek-Albanian.
Have a happy holiday and enjoy!Do you know of a crock pot recipe for split lamb breast?
Lamb and Vegetable Stew
INGREDIENTS:
2 pounds lamb stew meat, or cubed lean boneless lamb
2 medium tomatoes, peeled and seeded, chopped
1 summer squash
1 zucchini
2 to 3 medium potatoes
1 can mushrooms, sliced
1/2 cup bell peppers, chopped
1 cup onions, chopped
2 teaspoons salt
1 garlic clove, crushed
1/2 teaspoon thyme leaves
1 bay leaf
2 cups stock, chicken
2 tablespoons butter
2 tablespoons flour
PREPARATION:
Slice summer squash and zucchini. Dice potatoes.
Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.
Turn to high setting. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring frequently, until thickened.
Serve over hot cooked noodles or rice.
Serves 8.
Jamaican Curried Lamb
INGREDIENTS:
2 tbsp. cooking oil
1 1/2 lb. boneless lamb, cut in 1 inch cubes
2 lg. onions, peeled and finely sliced
2 tsp. allspice (ground)
1 1/2 cup stock or bouillon
1 tbsp. wine or cider vinegar
1 tsp. curry powder (or more)
Salt to taste
1/8 tsp. cayenne pepper
1 whole habanero pepper, cut top off and discard seeds
PREPARATION:
Sear lamb cubes in a skillet over medium-high heat. Remove lamb; cook onion in oil until soft but not brown. Transfer to the Crock Pot; add remaining ingredients, stirring to combine. Cover and cook on low 8 to 10 hours.
Discard habanero before serving.
Now I am a little confused. I have never heard of lamb breast. Maybe that's why you can't find a recipe. Breasts usually refers to poultry.
Does anyone have a good lamb shank recipe?
1/2 teaspoon of rosemary
1/2 stick of butter
1/4 cup of pure olive oil
1/3 teaspoon of Italian seasonings
1/8 teaspoon of black pepper
1/16 teaspoon of crush red pepper flakes
1/4 teaspoon of seasoning salt
Mix all these ingredients into a bowl until the butter gets soft then stir together. Add a small amount to each lamb shank cover pan with foil paper and bake at 325 degrees until golden brown (I can't tell you how long because I don't know how thick your shanks are) about one hour or until no pink is in the middle no more than two hours. Let me know if you love this recipe. Serve with roasted potatoes and steamed whole string beans. Cherry pie for desert.Does anyone have a good lamb shank recipe?
Ingredients:
1 tablespoon vegetable oil
4 lamb shanks, blotted dry
Salt and freshly ground black pepper to taste
1 large onion, thinly slice
1 bottle of beer, 12 oz.
3 tablespoons chipotle chili sauce (available at most supermarkets and Hispanic markets)
1.5 oz. Demi-Glace Gold
1 - 14.5 oz. can diced tomatoes, undrained
1 tablespoon each - ground cumin and chili powder
1/4 cup chopped fresh cilantro leaves
Procedure:
Preheat oven to 350掳F. Heat oil in large, heavy casserole pan over high heat. Brown shanks on all sides, then remove to a bowl and season with salt and pepper. Add onion and saut茅 until golden brown.
Stir beer, chipotle chili sauce and Demi Glace Gold together until blended. Pour over onions, stirring up all browned bits.
Add tomatoes, cumin and chili powder, cover, and cook until lamb is tender, about 1 hour 15 minutes. Remove from oven, skim off any surface fat, and serve garnished with chipped cilantro.Does anyone have a good lamb shank recipe?
Go to www.foodnetwork.com and type in Oven roasted Lamb shanks with Roasted tomatoes and Toasted Orzo.It is so Delicious!It is also too long to type if I'm not sure you want to really try it.I just made this and it was a huge hit with my husband, so I made again when we had company and everyone raved!
1/2 stick of butter
1/4 cup of pure olive oil
1/3 teaspoon of Italian seasonings
1/8 teaspoon of black pepper
1/16 teaspoon of crush red pepper flakes
1/4 teaspoon of seasoning salt
Mix all these ingredients into a bowl until the butter gets soft then stir together. Add a small amount to each lamb shank cover pan with foil paper and bake at 325 degrees until golden brown (I can't tell you how long because I don't know how thick your shanks are) about one hour or until no pink is in the middle no more than two hours. Let me know if you love this recipe. Serve with roasted potatoes and steamed whole string beans. Cherry pie for desert.Does anyone have a good lamb shank recipe?
Ingredients:
1 tablespoon vegetable oil
4 lamb shanks, blotted dry
Salt and freshly ground black pepper to taste
1 large onion, thinly slice
1 bottle of beer, 12 oz.
3 tablespoons chipotle chili sauce (available at most supermarkets and Hispanic markets)
1.5 oz. Demi-Glace Gold
1 - 14.5 oz. can diced tomatoes, undrained
1 tablespoon each - ground cumin and chili powder
1/4 cup chopped fresh cilantro leaves
Procedure:
Preheat oven to 350掳F. Heat oil in large, heavy casserole pan over high heat. Brown shanks on all sides, then remove to a bowl and season with salt and pepper. Add onion and saut茅 until golden brown.
Stir beer, chipotle chili sauce and Demi Glace Gold together until blended. Pour over onions, stirring up all browned bits.
Add tomatoes, cumin and chili powder, cover, and cook until lamb is tender, about 1 hour 15 minutes. Remove from oven, skim off any surface fat, and serve garnished with chipped cilantro.Does anyone have a good lamb shank recipe?
Go to www.foodnetwork.com and type in Oven roasted Lamb shanks with Roasted tomatoes and Toasted Orzo.It is so Delicious!It is also too long to type if I'm not sure you want to really try it.I just made this and it was a huge hit with my husband, so I made again when we had company and everyone raved!
Has anyone got a good recipe for kurzi lamb?
(and not from google)Has anyone got a good recipe for kurzi lamb?
Kurzi...I'll have to go away and read up on it...back soonHas anyone got a good recipe for kurzi lamb?
Ingredients
Serves 4
3 pints of live natural yogurt
3 Tablespoon Cumin powder
3 Tablespoon garam massala
3 Teaspoon Coriander powder
2 Teaspoon Turmeric powder
3 Teaspoon chilli powder
Juice 3 lemons
24 cloves garlic - crushed
4 inches grated ginger
Red food colouring
1 Leg of lamb
1 Lemon
Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Remove the fat from the leg of lamb and make several deep scores across the meat using a sharp knife. Marinate the leg of lamb in the marinade for 24-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place the lamb in a roasting dish in the oven. Pour over a little vegetable oil. Cook at 200 degrees for 2 hours or until the meat is cooked as you like, keep basting with the oil every 20 minutes or so, serve with a wedge of lemon.
Kurzi...I'll have to go away and read up on it...back soonHas anyone got a good recipe for kurzi lamb?
Ingredients
Serves 4
3 pints of live natural yogurt
3 Tablespoon Cumin powder
3 Tablespoon garam massala
3 Teaspoon Coriander powder
2 Teaspoon Turmeric powder
3 Teaspoon chilli powder
Juice 3 lemons
24 cloves garlic - crushed
4 inches grated ginger
Red food colouring
1 Leg of lamb
1 Lemon
Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Remove the fat from the leg of lamb and make several deep scores across the meat using a sharp knife. Marinate the leg of lamb in the marinade for 24-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place the lamb in a roasting dish in the oven. Pour over a little vegetable oil. Cook at 200 degrees for 2 hours or until the meat is cooked as you like, keep basting with the oil every 20 minutes or so, serve with a wedge of lemon.
I need a recipe for lamb chops?
using a skillet. We are not fans of rosemaryI need a recipe for lamb chops?
I have tried both of these recipes and I love both!! Hope you like: The first one you can do in a skillet, the other is for the oven, but the recipe is sooo good I thought I would share anyways...
Lamb Chops with Balsamic Reduction
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
In a small bowl or cup, mix together the 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.
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.
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.
______________________________________鈥?br>
Vietnamese Aromatic Lamb Chops
INGREDIENTS
15 (3 ounce) lamb loin chops (1-inch thick)
2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
2 lime wedges
2 lemon wedges
Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.I need a recipe for lamb chops?
Salt %26amp; pepper, some oregano, a squeeze of lemon juice and garlic powder. But not too much of these things. Let the seasonings sit on the chops for about 15 minutes and cook on skillet on high heat - but do not over cook your chops. Yummy, I love lamb chops... :-) so when is dinner ;-)
To tell you the truth, I don't know what mini lamb food is made of. Email me at the source.
I maranate them in italian salad dressing for two days then put them on the grill and cook them even my kids love it that way very easy and not much mess since your grilling them. Hope this helpscare credit
I have tried both of these recipes and I love both!! Hope you like: The first one you can do in a skillet, the other is for the oven, but the recipe is sooo good I thought I would share anyways...
Lamb Chops with Balsamic Reduction
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
In a small bowl or cup, mix together the 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.
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.
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.
______________________________________鈥?br>
Vietnamese Aromatic Lamb Chops
INGREDIENTS
15 (3 ounce) lamb loin chops (1-inch thick)
2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
2 lime wedges
2 lemon wedges
Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.I need a recipe for lamb chops?
Salt %26amp; pepper, some oregano, a squeeze of lemon juice and garlic powder. But not too much of these things. Let the seasonings sit on the chops for about 15 minutes and cook on skillet on high heat - but do not over cook your chops. Yummy, I love lamb chops... :-) so when is dinner ;-)
To tell you the truth, I don't know what mini lamb food is made of. Email me at the source.
I maranate them in italian salad dressing for two days then put them on the grill and cook them even my kids love it that way very easy and not much mess since your grilling them. Hope this helps
Any one has an easy recipe to cook lamb stew?Can I use lamb leg?
what can i serve the stew with?Any one has an easy recipe to cook lamb stew?Can I use lamb leg?
Lamb Stew
1/4 cup grapeseed oil
2 white onions, roughly diced
4 garlic cloves, chopped
4 carrots (washed, but not peeled), roughly diced
1 head celery, roughly diced
6 sprig fresh rosemary, left whole
1 leg mutton (approximately 4 pounds sheep or lamb), diced off the bone
1 bottle red wine
1/4 cup tomato paste
4 cups vegetable stock or water
Salt and freshly ground black pepper
6 Idaho potatoes, scrubbed and roughly diced
1/4 cup butter
In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn't dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.
I would serve it with a salad and a nice loaf of bread. If you are feeling like a bigger meal, you could have stew and sandwiches:
';Grown Up'; Grilled Cheese Sandwiches:
1 loaf Italian bread such as ciabatta
1 pound Teleme or Brie cheese
1 pound sliced smoked ham (applewood if available)
Butter
3 to 4 tablespoons Dijon mustard
1 cup roasted red peppers
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.Any one has an easy recipe to cook lamb stew?Can I use lamb leg?
Delicious Lamb Stew:
3 lbs boneless lamb
3 large onions
3 large carrots
4 tablespoons oil
1/4 pint red wine
salt %26amp; pepper
1 tablespoon parsley, finely chopped
1 sprig thyme
1 sprig marjoram
2 cloves garlic, crushed
2 ounces bacon
1. Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots.
2. Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer.
3. Remove the vegetables to a plate, draining as much oil as possible back into the pan.
4. Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides.
5. Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan.
6. Bring to the boil, then simmer for 2 hours.
7. Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top.
8. Reheat, check the seasoning, and serve. Serve with mashed potato.
9. You may cook this the oven (I usually do). Cook it at 300 - 325 F about 2 - 2 1/2 hours or until tender.
10. It freezes well too.
I made the following stew with lamb leg.
Cut the leg into 1 inch chunks.
Brown the outside of the meat in a fry pan with a bit of oil.
Add to a large pot with white beans (2 cans of beans for every pound of meat.
Add 2 cans of diced tomatoes
Bake for two hours. Add your seasoning of choice.
Ingredients:
2 pounds boneless lamb shoulder, cut into 1-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 large can (28 ounces) tomatoes, cut up
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried leaf thyme, crumbled
1 1/2 cup frozen green beans
1 bag frozen small white onions
or
2 medium onions, coarsely cut up
Directions:
Coat lamb pieces with flour. Heat oil in a heavy Dutch oven over medium heat; brown lamb in hot oil. Add tomatoes, salt, pepper, and thyme.
Reduce heat, cover, and simmer 1 1/2 hours, or until lamb is tender, stirring occasionally. Add green beans and onions. Cover and simmer for 20 to 25 minutes, or until vegetables are tender.
** stew is generally harty so just serve with crusty rustic bread
1/4 cup vegetable oil
Flour, for dredging
2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat
4 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
1 tablespoon tomato paste
10 cups cold water, or low-sodium chicken broth
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
1 tablespoon red wine vinegar
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.
Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.
I hollowed out a one-pound loaf of crusty bread to use as a serving container. You can also serve the stew on white rice or noodles or on soft polenta flavored with roasted winter squash puree.
Irish Lamb Stew
2 Tbsp. oil
1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch cubes
2 Tbsp. flour
1 large onion, coarsely chopped
1-1/2 cups dark beer
1 cup beef broth
1 env. Italian Salad Dressing %26amp; Recipe Mix
3 medium potatoes, cut into 1-inch chunks
1/2 lb. carrots (about 4 medium), cut into 1-inch chunks
1/2 lb. parsnips (about 2 medium), cut into 1-inch chunks
HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min.
STIR beer, broth and salad dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer 30 min.
ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.
Substitute
Substitute boneless leg of lamb for the lamb shoulder.
Lamb Stew
1/4 cup grapeseed oil
2 white onions, roughly diced
4 garlic cloves, chopped
4 carrots (washed, but not peeled), roughly diced
1 head celery, roughly diced
6 sprig fresh rosemary, left whole
1 leg mutton (approximately 4 pounds sheep or lamb), diced off the bone
1 bottle red wine
1/4 cup tomato paste
4 cups vegetable stock or water
Salt and freshly ground black pepper
6 Idaho potatoes, scrubbed and roughly diced
1/4 cup butter
In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn't dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.
I would serve it with a salad and a nice loaf of bread. If you are feeling like a bigger meal, you could have stew and sandwiches:
';Grown Up'; Grilled Cheese Sandwiches:
1 loaf Italian bread such as ciabatta
1 pound Teleme or Brie cheese
1 pound sliced smoked ham (applewood if available)
Butter
3 to 4 tablespoons Dijon mustard
1 cup roasted red peppers
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.Any one has an easy recipe to cook lamb stew?Can I use lamb leg?
Delicious Lamb Stew:
3 lbs boneless lamb
3 large onions
3 large carrots
4 tablespoons oil
1/4 pint red wine
salt %26amp; pepper
1 tablespoon parsley, finely chopped
1 sprig thyme
1 sprig marjoram
2 cloves garlic, crushed
2 ounces bacon
1. Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots.
2. Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer.
3. Remove the vegetables to a plate, draining as much oil as possible back into the pan.
4. Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides.
5. Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan.
6. Bring to the boil, then simmer for 2 hours.
7. Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top.
8. Reheat, check the seasoning, and serve. Serve with mashed potato.
9. You may cook this the oven (I usually do). Cook it at 300 - 325 F about 2 - 2 1/2 hours or until tender.
10. It freezes well too.
I made the following stew with lamb leg.
Cut the leg into 1 inch chunks.
Brown the outside of the meat in a fry pan with a bit of oil.
Add to a large pot with white beans (2 cans of beans for every pound of meat.
Add 2 cans of diced tomatoes
Bake for two hours. Add your seasoning of choice.
Ingredients:
2 pounds boneless lamb shoulder, cut into 1-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 large can (28 ounces) tomatoes, cut up
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried leaf thyme, crumbled
1 1/2 cup frozen green beans
1 bag frozen small white onions
or
2 medium onions, coarsely cut up
Directions:
Coat lamb pieces with flour. Heat oil in a heavy Dutch oven over medium heat; brown lamb in hot oil. Add tomatoes, salt, pepper, and thyme.
Reduce heat, cover, and simmer 1 1/2 hours, or until lamb is tender, stirring occasionally. Add green beans and onions. Cover and simmer for 20 to 25 minutes, or until vegetables are tender.
** stew is generally harty so just serve with crusty rustic bread
1/4 cup vegetable oil
Flour, for dredging
2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat
4 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
1 tablespoon tomato paste
10 cups cold water, or low-sodium chicken broth
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
1 tablespoon red wine vinegar
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.
Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.
I hollowed out a one-pound loaf of crusty bread to use as a serving container. You can also serve the stew on white rice or noodles or on soft polenta flavored with roasted winter squash puree.
Irish Lamb Stew
2 Tbsp. oil
1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch cubes
2 Tbsp. flour
1 large onion, coarsely chopped
1-1/2 cups dark beer
1 cup beef broth
1 env. Italian Salad Dressing %26amp; Recipe Mix
3 medium potatoes, cut into 1-inch chunks
1/2 lb. carrots (about 4 medium), cut into 1-inch chunks
1/2 lb. parsnips (about 2 medium), cut into 1-inch chunks
HEAT 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min.
STIR beer, broth and salad dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer 30 min.
ADD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.
Substitute
Substitute boneless leg of lamb for the lamb shoulder.
Does anybody have a good recipe for whole lamb knuckles?
I normally make a stew out of the smaller cuts but once had some whole ones at a friend (ok distant friend and she lives far away) so I wondered if one could roast them in the oven? Any tips or recipes? Thanks!Does anybody have a good recipe for whole lamb knuckles?
Your gonna love this one.
Slow Cooked Rosemary Shanks
Lamb shanks are slowly simmered with rosemary, red wine, onions and orange zest in this recipe until the meat literally falls from the bone. Serve with a garlicy potato puree.
Ingredients:
2 lamb shanks or less pricey lambs knuckles
2 Tablespoons of finely chopped rosemary
2 large onions
Zest and juice of 1 Orange
3 Tablespoons of Olive Oil
1/8 a bottle of Shiraz
1 cup of beef stock
Freshly ground black pepper
6 Potatoes peeled and cut into chunks
2 teaspoons of Chives
Salt
Butter
2 teaspoons of Parsley
5 cloves of garlic
Directions:
Scatter the Lamb Shanks with rosemary. Finely slice the onions. Grate the zest of the orange. Heat the oil and brown the lamb shanks on all sides. Remove the shanks.
Add the onion to the pan. Cook the onion with the orange zest UNTIL THE ONION IS BROWN AND CRISPY. Add the wine, beef stock and the juice of the orange, with salt and pepper to taste, to the onion and bring it to a simmer.
Put the onion mix in a heavy lidded roasting pan and add the lamb shanks. Place in a 180-Celsius oven for one hour and fifteen minutes.
Boil the potatoes to create your Garlicky Potato foundation for your Lamb Shanks. Mash or puree them depending on your taste. Mix in your Chives and Parsley and chopped raw Garlic. Add butter and salt to taste.
To serve, pile garlicky potato puree on to two serving plates and top with a Lamb Shank and the sauce in the bottom of the roasting pan.
Your gonna love this one.
Slow Cooked Rosemary Shanks
Lamb shanks are slowly simmered with rosemary, red wine, onions and orange zest in this recipe until the meat literally falls from the bone. Serve with a garlicy potato puree.
Ingredients:
2 lamb shanks or less pricey lambs knuckles
2 Tablespoons of finely chopped rosemary
2 large onions
Zest and juice of 1 Orange
3 Tablespoons of Olive Oil
1/8 a bottle of Shiraz
1 cup of beef stock
Freshly ground black pepper
6 Potatoes peeled and cut into chunks
2 teaspoons of Chives
Salt
Butter
2 teaspoons of Parsley
5 cloves of garlic
Directions:
Scatter the Lamb Shanks with rosemary. Finely slice the onions. Grate the zest of the orange. Heat the oil and brown the lamb shanks on all sides. Remove the shanks.
Add the onion to the pan. Cook the onion with the orange zest UNTIL THE ONION IS BROWN AND CRISPY. Add the wine, beef stock and the juice of the orange, with salt and pepper to taste, to the onion and bring it to a simmer.
Put the onion mix in a heavy lidded roasting pan and add the lamb shanks. Place in a 180-Celsius oven for one hour and fifteen minutes.
Boil the potatoes to create your Garlicky Potato foundation for your Lamb Shanks. Mash or puree them depending on your taste. Mix in your Chives and Parsley and chopped raw Garlic. Add butter and salt to taste.
To serve, pile garlicky potato puree on to two serving plates and top with a Lamb Shank and the sauce in the bottom of the roasting pan.
Does anyone have a good recipe for lamb chops?
Greek Lamb Chops With Tzatziki Sauce:
4 - 2'; thick Loin Lamb Chops
Extra Virgin Olive Oil
4 cloves - Garlic, crushed
1 Tbls - Dried Oregano
Juice of 1/2 Lime
Tzatziki Sauce
Garnishes
Greek Olives
2 Tomatoes, diced
1 Medium Onion, diced
Marinate Lamb Chops in Olive Oil, Garlic, Oregano and Lime Juice, turning occasionally, for 3 hours refrigerated. Pre-heat broiler pan 4'; under broiler. Line pan with aluminum foil. Meanwhile, prepare Tzatziki sauce.
Remove lamb from marinade, place on broiler pan rack and broil 5 minutes on first side, 3 minutes on second side. Serve with Tzatziki sauce and Garnishes.
TZATZIKI SAUCE
1 lb. Plain Yogurt
2 Medium Cucumbers, peeled, seeded and grated
3 cloves Garlic, crushed
1 Tbls minced fresh Dill
2 Tbls Extra Virgin Olive Oil
Salt %26amp; Pepper to taste
Place a double layer of cheese cloth inside a colander set over a bowl. Pour in the Yogurt and let drain for several hours. Clean the yogurt container and pour the yogurt back in and refrigerate. Place the grated Cucumbers in the lined colander and let drain for about 2 hours. Add the drained cucumber to the drained yogurt in the plastic container.
Stir the Garlic, Dill, Salt %26amp; Pepper and Olive Oil into the yogurt/cucumber mix and let sit in refrigerator while you prepare the lamb.
Serve with couscous, grilled asparagus. You could drizzle some of the sauce over the asparagus.Does anyone have a good recipe for lamb chops?
I agree with ';cutie'; . This is almost always how we do chops. Sometimes, especially in fall/winter I like to substitute a nice red wine for the lemon juice. Remember that you should use good wine even for cooking, and you don't need much, so the rest can be served along with the chops. Garlic and a good Cab - YUM!Does anyone have a good recipe for lamb chops?
8 (4-ounce) lamb chops
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon finely chopped rosemary leaves
1 lemon, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat a hot grill and the oven to 400 degrees F.
Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness
FLORENTINE LAMB CHOPS
8 lamb loin or rib chops, cut 1 inch thick, about 1 3/4 lb., well trimmed
1 tsp. dried tarragon leaves, crushed
2 (10 oz. each) pkg. frozen chopped spinach, thawed and drained
2 (3 oz. each) pkg. cream cheese
1 egg, slightly beaten
1/2 c. grated Parmesan cheese
1/4 c. chopped onion
1/8 tsp. ground nutmeg
Salt and pepper
Sprinkle lamb chops with tarragon. Place on broiler rack 3-4 inches from heat source. Broil 8-12 minutes, or until desired doneness; turn once. Remove from broiler. Cover and keep warm. Meanwhile, in 2 quart saucepan, combine spinach, cream cheese, egg, Parmesan cheese, onion, and nutmeg. Cook over medium heat 10-12 minutes or until thoroughly heated and cream cheese is melted; stir occasionally. Place spinach mixture on serving platter, top with chops; season with salt and pepper to taste. Makes 4 servings.
These are fabulous- just the right touch of sweetness.
8 lamb rib chops or lamb loin chops, about 1 inch thick (about 2 lb)
2 tablespoons dry white wine or apple juice
2 tablespoons honey
1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat coals or gas grill for direct heat. Remove excess fat from lamb. In small bowl, mix remaining ingredients.
2. Place lamb on grill over medium heat; brush with wine mixture. Cover and grill 9 to 11 minutes for medium doneness, turning once and brushing with wine mixture. Discard any remaining wine mixture.
4 - 2'; thick Loin Lamb Chops
Extra Virgin Olive Oil
4 cloves - Garlic, crushed
1 Tbls - Dried Oregano
Juice of 1/2 Lime
Tzatziki Sauce
Garnishes
Greek Olives
2 Tomatoes, diced
1 Medium Onion, diced
Marinate Lamb Chops in Olive Oil, Garlic, Oregano and Lime Juice, turning occasionally, for 3 hours refrigerated. Pre-heat broiler pan 4'; under broiler. Line pan with aluminum foil. Meanwhile, prepare Tzatziki sauce.
Remove lamb from marinade, place on broiler pan rack and broil 5 minutes on first side, 3 minutes on second side. Serve with Tzatziki sauce and Garnishes.
TZATZIKI SAUCE
1 lb. Plain Yogurt
2 Medium Cucumbers, peeled, seeded and grated
3 cloves Garlic, crushed
1 Tbls minced fresh Dill
2 Tbls Extra Virgin Olive Oil
Salt %26amp; Pepper to taste
Place a double layer of cheese cloth inside a colander set over a bowl. Pour in the Yogurt and let drain for several hours. Clean the yogurt container and pour the yogurt back in and refrigerate. Place the grated Cucumbers in the lined colander and let drain for about 2 hours. Add the drained cucumber to the drained yogurt in the plastic container.
Stir the Garlic, Dill, Salt %26amp; Pepper and Olive Oil into the yogurt/cucumber mix and let sit in refrigerator while you prepare the lamb.
Serve with couscous, grilled asparagus. You could drizzle some of the sauce over the asparagus.Does anyone have a good recipe for lamb chops?
I agree with ';cutie'; . This is almost always how we do chops. Sometimes, especially in fall/winter I like to substitute a nice red wine for the lemon juice. Remember that you should use good wine even for cooking, and you don't need much, so the rest can be served along with the chops. Garlic and a good Cab - YUM!Does anyone have a good recipe for lamb chops?
8 (4-ounce) lamb chops
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon finely chopped rosemary leaves
1 lemon, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat a hot grill and the oven to 400 degrees F.
Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness
FLORENTINE LAMB CHOPS
8 lamb loin or rib chops, cut 1 inch thick, about 1 3/4 lb., well trimmed
1 tsp. dried tarragon leaves, crushed
2 (10 oz. each) pkg. frozen chopped spinach, thawed and drained
2 (3 oz. each) pkg. cream cheese
1 egg, slightly beaten
1/2 c. grated Parmesan cheese
1/4 c. chopped onion
1/8 tsp. ground nutmeg
Salt and pepper
Sprinkle lamb chops with tarragon. Place on broiler rack 3-4 inches from heat source. Broil 8-12 minutes, or until desired doneness; turn once. Remove from broiler. Cover and keep warm. Meanwhile, in 2 quart saucepan, combine spinach, cream cheese, egg, Parmesan cheese, onion, and nutmeg. Cook over medium heat 10-12 minutes or until thoroughly heated and cream cheese is melted; stir occasionally. Place spinach mixture on serving platter, top with chops; season with salt and pepper to taste. Makes 4 servings.
These are fabulous- just the right touch of sweetness.
8 lamb rib chops or lamb loin chops, about 1 inch thick (about 2 lb)
2 tablespoons dry white wine or apple juice
2 tablespoons honey
1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat coals or gas grill for direct heat. Remove excess fat from lamb. In small bowl, mix remaining ingredients.
2. Place lamb on grill over medium heat; brush with wine mixture. Cover and grill 9 to 11 minutes for medium doneness, turning once and brushing with wine mixture. Discard any remaining wine mixture.
Lamb kidneys recipe: anyone knows how to make nice stew?
KIDNEY STEW
1 1/2 lbs. veal or lamb kidneys
Salted water
4 tbsp. salad oil, divided in half
1/4 c. yellow onion, chopped
1 clove garlic, pressed (optional)
1 tbsp. tomato ketchup
1 tsp. Worcestershire
Salt to taste
Freshly ground black pepper to taste
1/3 c. brandy or kirsch
Hot, cooked potatoes, peeled
Fresh parsley, minced
Remove all of the outer membrane and most of the fat, central fat and white tubes from kidneys. Wash kidneys carefully in running water. Soak them in well-salted water about 30 minutes, changing water once (to remove the strong flavor).
Meanwhile, heat 2 tablespoons salad oil over low flame, adding onion and garlic. Cook, stirring, until onion is lightly golden. Remove kidneys from water and dry well on absorbent toweling. Slice kidney into 1/2 inch slices.
In separate skillet, brown kidneys quickly in remaining oil until meat begins to turn white. Add sauteed kidneys to onion-garlic mixture. Stir in ketchup, Worcestershire, salt and pepper. Simmer over low flame a few minutes.
Pour brandy into a ladle that is hot (or hold ladle briefly over the burner). Pour heated spirits over kidneys and flame. Do not flame longer than 1 minute or kidneys will toughen. Serve at once with hot, peeled potatoes, garnished with fresh minced parsley. Serves 4. (If desired, use dry red wine, adding during the last 2 minutes of cooking.)
My great grandmother made this, I have never tried it sorry, not my cup of tea so not for sure if its good.
Sassy VLamb kidneys recipe: anyone knows how to make nice stew?
simple recipe is : marinade in mixed spice, and more seasame oil, and chilli powder. seperate in half, grill in open fire, called babeque. 10 mins, both side. u will be suprised, very good.Lamb kidneys recipe: anyone knows how to make nice stew?
Irish lamb stew - this is a recipe for lamb stew, made with lamb chops and potatoes and onions and carrots.
INGREDIENTS:
2 1/2 cups chicken broth
3 carrots, scraped and thinly sliced
2 onions, thinly sliced
1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
2 pounds lamb neck pieces or shoulder chops, trimmed
1/8 teaspoon salt
1/8 teaspoon pepper
finely chopped parsley, for garnish
PREPARATION:
Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot; arrange the lamb on top.
Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.
Sprinkle parsley over the stew and serve hot with thick, crusty bread.
Serves 4.
you need to brown the kidneys and some liver,liver optional use any meat you want but not a white meat.put into cassarole dish,sweat of carrots onions carrots and baby mushrooms,add them to the dish and add stout ale and some cornflower to thicken the sauce,salt pepper and chilli if you want a bit of a kick,put in oven on low heat for 2/3 hours.stir occasionaly.
Authentic Hungarian
Kidney Stew
(Veseporkolt)
Hungarians raised a lot of pigs to eat. Their bacon and hams are world famous. Every part of the pig was used. Nothing was thrown away. Pork kidneys made a wonderful stew and we would eat this stew often over cooked potatoes or dumplings.
5 or 6 Pork Kidneys
1 large onions, chopped
4 Tbs. Lard
1 Tbs. Paprika
1/2 tsp. salt
a little black pepper
2 Bay leaves
good pinch of mace
enough water to cover
2 Tbs. flour
2 Tbs. soft butter
sour cream
Dumplings or cooked potatoes
Soak Kidneys in milk for an hour and discard milk.
Dry kidneys and remove any membrane or tubes or tough tissue and as much fat as possible.
Slice kidneys and cut in small cubes. (smaller than dice).
Into stew pot, melt 4 Tbs. of lard and cook onion till transparent.
Put Kidney dice into lard with onions and sprinkle Paprika and salt over all.
Cook for a few minutes to lightly brown Kidneys, add Bay leaves and mace.
Add water to cover and slowly cook for 30 to 45 minutes.
After 30 minutes, see if the kidney dice is tender, and cooked. If it is done, remove from heat.
If it is too soft, continue cooking for another 15 minutes. You do not want the Kidney to get tough.
Stir two tablespoons of flour into a cup with 2 Tbs. of soft butter. Make a roux by blending flour and butter till well mixed.
Stir this into the Kidney stew, and let it cook till it is thickened.
Remove bay leaves.
Serve Kidney Stew over cooked potatoes and a dollop of sour cream.
Nice to have, chopped hot banana peppers to sprinkle over stew for spiciness.
why do you make devilled kidneys instead?? its delicious!!
1 1/2 lbs. veal or lamb kidneys
Salted water
4 tbsp. salad oil, divided in half
1/4 c. yellow onion, chopped
1 clove garlic, pressed (optional)
1 tbsp. tomato ketchup
1 tsp. Worcestershire
Salt to taste
Freshly ground black pepper to taste
1/3 c. brandy or kirsch
Hot, cooked potatoes, peeled
Fresh parsley, minced
Remove all of the outer membrane and most of the fat, central fat and white tubes from kidneys. Wash kidneys carefully in running water. Soak them in well-salted water about 30 minutes, changing water once (to remove the strong flavor).
Meanwhile, heat 2 tablespoons salad oil over low flame, adding onion and garlic. Cook, stirring, until onion is lightly golden. Remove kidneys from water and dry well on absorbent toweling. Slice kidney into 1/2 inch slices.
In separate skillet, brown kidneys quickly in remaining oil until meat begins to turn white. Add sauteed kidneys to onion-garlic mixture. Stir in ketchup, Worcestershire, salt and pepper. Simmer over low flame a few minutes.
Pour brandy into a ladle that is hot (or hold ladle briefly over the burner). Pour heated spirits over kidneys and flame. Do not flame longer than 1 minute or kidneys will toughen. Serve at once with hot, peeled potatoes, garnished with fresh minced parsley. Serves 4. (If desired, use dry red wine, adding during the last 2 minutes of cooking.)
My great grandmother made this, I have never tried it sorry, not my cup of tea so not for sure if its good.
Sassy VLamb kidneys recipe: anyone knows how to make nice stew?
simple recipe is : marinade in mixed spice, and more seasame oil, and chilli powder. seperate in half, grill in open fire, called babeque. 10 mins, both side. u will be suprised, very good.Lamb kidneys recipe: anyone knows how to make nice stew?
Irish lamb stew - this is a recipe for lamb stew, made with lamb chops and potatoes and onions and carrots.
INGREDIENTS:
2 1/2 cups chicken broth
3 carrots, scraped and thinly sliced
2 onions, thinly sliced
1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
2 pounds lamb neck pieces or shoulder chops, trimmed
1/8 teaspoon salt
1/8 teaspoon pepper
finely chopped parsley, for garnish
PREPARATION:
Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot; arrange the lamb on top.
Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.
Sprinkle parsley over the stew and serve hot with thick, crusty bread.
Serves 4.
you need to brown the kidneys and some liver,liver optional use any meat you want but not a white meat.put into cassarole dish,sweat of carrots onions carrots and baby mushrooms,add them to the dish and add stout ale and some cornflower to thicken the sauce,salt pepper and chilli if you want a bit of a kick,put in oven on low heat for 2/3 hours.stir occasionaly.
Authentic Hungarian
Kidney Stew
(Veseporkolt)
Hungarians raised a lot of pigs to eat. Their bacon and hams are world famous. Every part of the pig was used. Nothing was thrown away. Pork kidneys made a wonderful stew and we would eat this stew often over cooked potatoes or dumplings.
5 or 6 Pork Kidneys
1 large onions, chopped
4 Tbs. Lard
1 Tbs. Paprika
1/2 tsp. salt
a little black pepper
2 Bay leaves
good pinch of mace
enough water to cover
2 Tbs. flour
2 Tbs. soft butter
sour cream
Dumplings or cooked potatoes
Soak Kidneys in milk for an hour and discard milk.
Dry kidneys and remove any membrane or tubes or tough tissue and as much fat as possible.
Slice kidneys and cut in small cubes. (smaller than dice).
Into stew pot, melt 4 Tbs. of lard and cook onion till transparent.
Put Kidney dice into lard with onions and sprinkle Paprika and salt over all.
Cook for a few minutes to lightly brown Kidneys, add Bay leaves and mace.
Add water to cover and slowly cook for 30 to 45 minutes.
After 30 minutes, see if the kidney dice is tender, and cooked. If it is done, remove from heat.
If it is too soft, continue cooking for another 15 minutes. You do not want the Kidney to get tough.
Stir two tablespoons of flour into a cup with 2 Tbs. of soft butter. Make a roux by blending flour and butter till well mixed.
Stir this into the Kidney stew, and let it cook till it is thickened.
Remove bay leaves.
Serve Kidney Stew over cooked potatoes and a dollop of sour cream.
Nice to have, chopped hot banana peppers to sprinkle over stew for spiciness.
why do you make devilled kidneys instead?? its delicious!!
I am looking for recipe for lamb shanks braised with barley & molasses?
Cooking Braised lamb shanks 2 recipe
Braised lamb shanks 2 ingredients
2 tbsp. olive oil
4 Lamb shanks, about 12 oz ea.
1 med Onion, finely diced
2 med Carrots, finely diced
2 celery stalks, thinly sliced
1 tbsp. Finely minced garlic
1 1/2 cup Dry red wine
1 cup water
1 Lemon; cut in halves
1/2 tbsp. Salt
1/2 tsp. Freshly ground black pepper
Cooking Braised lamb shanks 2
1. Preheat oven to 325掳F.
2. Heat the olive oil over medium heat in a heavy roasting pan or dutch oven large enough to hold the shanks in 1 layer on the stove.
3. Add the shanks and cook 10 minutes on each side.
4. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes.
5. Add the garlic, wine, water, lemon, salt and pepper.
6. Cover and place in the oven.
7. Cook 1 陆 hours or until tender.
8. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated.
9. If the pan is dry, add another cup of water.
10. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables.
11. Skim and discard fat from the surface of the braising liquid.
12. To serve, arrange the shanks on a platter and serve the braising liquid on the side.
http://www.cookadvice.com/recipes/braise鈥?/a>
Cooking Basic Lamb Shanks recipe
Yield: 12
Basic Lamb Shanks ingredients
BRAISE
12 each American lamb hind shanks with heel on
1 Bottle dry white house wine
10 clove garlic
4 med Onions
2 Carrots
4 cup Canned tomatoes, crushed
2 qt chicken stock
2 Bay leaves
1 bunch parsley with stems, chopped vegetables for the plate
4 med carrots, peeled and Asian roll cut
12 oz. button mushrooms, stems trimmed
12 oz. IQF pearl or boiling onions, thawed
1/4 cup Chopped parsley
Cooking Basic Lamb Shanks
1. Pre-bake shanks: lightly oil and roast in 350-degree oven for 1 hour turning once.
2. Remove from pan and lightly salt and pepper.
3. Deglaze pan with wine.
4. Braise vegetables: meanwhile, lightly oil and brown onions and carrots in a 350-degree oven.
5. Add garlic during the last 15 minutes of roasting.
6. Braise shanks: Place shanks on top of browned vegetables and cover with stock and tomatoes.
7. Add hot water if more liquid is needed.
8. Add bay leaves and chopped parsley.
9. Cover and braise in a 325-degree oven for 2-3 1/2 hours.
10. Turn shanks once during braising.
11. Shank meat should be very tender with the meat still attached to the bone.
12. Remove shanks from liquid and reserve warm.
13. Prepare the sauce: Re-grease and reduce the braising liquids by about one-third.
14. Puree vegetables to thicken the sauce.
15. Season.
16. Roast vegetables for the plate: oil and season carrots, mushrooms and small onions.
17. Roast on separate sheet pans in a 400-degree oven until browned, about 30 minutes.
18. Plate shank to order: Reserve sauce, vegetables for the plate and shank in the steam table.
19. Optional: Brown shanks to order on the grill to caramelize.
20. Garnish shank with chopped parsley.
21. Optional: Garnish with gremolata--finely chopped garlic, lemon zest and parsley.
22. Prep Time: 15-30 Minutes ,Cooking Time: 60 or more Minutes.
http://www.cookadvice.com/recipes/basic_鈥?/a>
(*-*)I am looking for recipe for lamb shanks braised with barley %26amp; molasses?
Braised Lamb Shanks
They take a little time to cook, but for a relatively inexpensive cut of meat, they're remarkably tender and delicious! And if they came from a lamb that was free to graze, they'll have less saturated fat and more omega-3 than just about any cut of grain-fed beef.
The lengthy braising time removes any gamey flavor that causes some people to shy away from lamb. So if you're looking for a warm, meaty dish on a cold night, try this.
Ingredients
2 lamb shanks, 3/4 to 1 lb. each, bone-in
1 small red onion, diced
3 cloves garlic, thinly sliced
2 tbsp. high-heat oil (refined peanut or avocado oil are good choices)
1/2 tsp. oregano
1 tsp. thyme
1/2 tsp. ground ancho chili pepper (or other mild pepper)
2 bay leaves
1/4 tsp. basil
1/4 tsp. crushed rosemary
1/4 tsp. rubbed sage
1/8 tsp. red pepper flakes
1/8 tsp. ground black pepper
1 rounded tsp. all-purpose flour
1 cup dry red wine
1 cup beef broth
1 cup tomato sauce or crushed tomatoes
1/8 tsp. molasses (optional)
1/2 tsp. tamari (or soy sauce)
(1/2 tsp. salt if using salt-free broth and tomatoes)
2 medium carrots, pared and cut into 1-inch pieces
2 medium potatoes (Red skin or Yukon gold), cut into 1-inch dice
Serves 2 very hungry people.
Note: The recipe may be doubled (4 shanks, one per person) but you'll need to plan on a larger Dutch oven, at least 7 quarts. You could also use a roasting pan, just make sure to cover it tightly as the shanks cook. The seasonings may be adjusted to your taste. The amount of liquid may also be adjusted, as long as the shanks are almost fully submersed when you place them in the oven.
~~~~~~~~~~
1 Preheat oven to 350掳F.
2 Prepare onion and garlic. Rinse shanks with cool water. Pat dry. Sprinkle with black pepper and a dash of kosher salt.
3 Preheat a medium-sized Dutch oven (4 to 5 qt.) on medium high for 1 minute. Add 1 tbsp. oil and brown shanks on high, 2 minutes per side.
4 Transfer shanks to a plate. Reduce heat to medium. Add the other tbsp. oil to the pan, and saut茅 onion and garlic until they just start to brown, about 5 minutes. Turn heat off.
5 Stir in all of the spices except the bay leaves (from oregano to black pepper), and let bloom in the warm oil for about three minutes. Turn the heat back up to medium-high, stir the flour into the vegetables. Add one cup of red wine and allow to boil for a minute while stirring. Add the beef broth, tomato sauce, molasses, tamari, and bay leaves. Bring to a boil and add the lamb shanks. Cover the pan and place in a 350掳F oven for 15 minutes. Reduce the temperature to 300掳F and cook for another 1.5 hours. Check every half hour and add more wine or broth if the sauce becomes too thick or dry.
Note: Liquid should come about three-quarters of the way up the sides of the meat before placing in oven (as shown).
You don't want all the liquid to evaporate as the shanks cook or you'll end up with dry meat and a scorched pan. The amount of evaporation will depend on how tight-fitting your lid is.
6 Add the carrots and potatoes and cook for another hour, checking the consistency of the sauce periodically.
7 If you'd like to remove some of the fat rendered as the meat cooked, transfer the shanks and vegetables to a plate. Strain the remaining liquid through a sieve into a gravy separator. Pour the defatted sauce back into the Dutch oven or roasting pan. Thin with additional wine/broth/tomato sauce if desired. Bring to a simmer. Add back the shanks and vegetables to reheat before serving.
Enjoy!care credit
Braised lamb shanks 2 ingredients
2 tbsp. olive oil
4 Lamb shanks, about 12 oz ea.
1 med Onion, finely diced
2 med Carrots, finely diced
2 celery stalks, thinly sliced
1 tbsp. Finely minced garlic
1 1/2 cup Dry red wine
1 cup water
1 Lemon; cut in halves
1/2 tbsp. Salt
1/2 tsp. Freshly ground black pepper
Cooking Braised lamb shanks 2
1. Preheat oven to 325掳F.
2. Heat the olive oil over medium heat in a heavy roasting pan or dutch oven large enough to hold the shanks in 1 layer on the stove.
3. Add the shanks and cook 10 minutes on each side.
4. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes.
5. Add the garlic, wine, water, lemon, salt and pepper.
6. Cover and place in the oven.
7. Cook 1 陆 hours or until tender.
8. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated.
9. If the pan is dry, add another cup of water.
10. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables.
11. Skim and discard fat from the surface of the braising liquid.
12. To serve, arrange the shanks on a platter and serve the braising liquid on the side.
http://www.cookadvice.com/recipes/braise鈥?/a>
Cooking Basic Lamb Shanks recipe
Yield: 12
Basic Lamb Shanks ingredients
BRAISE
12 each American lamb hind shanks with heel on
1 Bottle dry white house wine
10 clove garlic
4 med Onions
2 Carrots
4 cup Canned tomatoes, crushed
2 qt chicken stock
2 Bay leaves
1 bunch parsley with stems, chopped vegetables for the plate
4 med carrots, peeled and Asian roll cut
12 oz. button mushrooms, stems trimmed
12 oz. IQF pearl or boiling onions, thawed
1/4 cup Chopped parsley
Cooking Basic Lamb Shanks
1. Pre-bake shanks: lightly oil and roast in 350-degree oven for 1 hour turning once.
2. Remove from pan and lightly salt and pepper.
3. Deglaze pan with wine.
4. Braise vegetables: meanwhile, lightly oil and brown onions and carrots in a 350-degree oven.
5. Add garlic during the last 15 minutes of roasting.
6. Braise shanks: Place shanks on top of browned vegetables and cover with stock and tomatoes.
7. Add hot water if more liquid is needed.
8. Add bay leaves and chopped parsley.
9. Cover and braise in a 325-degree oven for 2-3 1/2 hours.
10. Turn shanks once during braising.
11. Shank meat should be very tender with the meat still attached to the bone.
12. Remove shanks from liquid and reserve warm.
13. Prepare the sauce: Re-grease and reduce the braising liquids by about one-third.
14. Puree vegetables to thicken the sauce.
15. Season.
16. Roast vegetables for the plate: oil and season carrots, mushrooms and small onions.
17. Roast on separate sheet pans in a 400-degree oven until browned, about 30 minutes.
18. Plate shank to order: Reserve sauce, vegetables for the plate and shank in the steam table.
19. Optional: Brown shanks to order on the grill to caramelize.
20. Garnish shank with chopped parsley.
21. Optional: Garnish with gremolata--finely chopped garlic, lemon zest and parsley.
22. Prep Time: 15-30 Minutes ,Cooking Time: 60 or more Minutes.
http://www.cookadvice.com/recipes/basic_鈥?/a>
(*-*)I am looking for recipe for lamb shanks braised with barley %26amp; molasses?
Braised Lamb Shanks
They take a little time to cook, but for a relatively inexpensive cut of meat, they're remarkably tender and delicious! And if they came from a lamb that was free to graze, they'll have less saturated fat and more omega-3 than just about any cut of grain-fed beef.
The lengthy braising time removes any gamey flavor that causes some people to shy away from lamb. So if you're looking for a warm, meaty dish on a cold night, try this.
Ingredients
2 lamb shanks, 3/4 to 1 lb. each, bone-in
1 small red onion, diced
3 cloves garlic, thinly sliced
2 tbsp. high-heat oil (refined peanut or avocado oil are good choices)
1/2 tsp. oregano
1 tsp. thyme
1/2 tsp. ground ancho chili pepper (or other mild pepper)
2 bay leaves
1/4 tsp. basil
1/4 tsp. crushed rosemary
1/4 tsp. rubbed sage
1/8 tsp. red pepper flakes
1/8 tsp. ground black pepper
1 rounded tsp. all-purpose flour
1 cup dry red wine
1 cup beef broth
1 cup tomato sauce or crushed tomatoes
1/8 tsp. molasses (optional)
1/2 tsp. tamari (or soy sauce)
(1/2 tsp. salt if using salt-free broth and tomatoes)
2 medium carrots, pared and cut into 1-inch pieces
2 medium potatoes (Red skin or Yukon gold), cut into 1-inch dice
Serves 2 very hungry people.
Note: The recipe may be doubled (4 shanks, one per person) but you'll need to plan on a larger Dutch oven, at least 7 quarts. You could also use a roasting pan, just make sure to cover it tightly as the shanks cook. The seasonings may be adjusted to your taste. The amount of liquid may also be adjusted, as long as the shanks are almost fully submersed when you place them in the oven.
~~~~~~~~~~
1 Preheat oven to 350掳F.
2 Prepare onion and garlic. Rinse shanks with cool water. Pat dry. Sprinkle with black pepper and a dash of kosher salt.
3 Preheat a medium-sized Dutch oven (4 to 5 qt.) on medium high for 1 minute. Add 1 tbsp. oil and brown shanks on high, 2 minutes per side.
4 Transfer shanks to a plate. Reduce heat to medium. Add the other tbsp. oil to the pan, and saut茅 onion and garlic until they just start to brown, about 5 minutes. Turn heat off.
5 Stir in all of the spices except the bay leaves (from oregano to black pepper), and let bloom in the warm oil for about three minutes. Turn the heat back up to medium-high, stir the flour into the vegetables. Add one cup of red wine and allow to boil for a minute while stirring. Add the beef broth, tomato sauce, molasses, tamari, and bay leaves. Bring to a boil and add the lamb shanks. Cover the pan and place in a 350掳F oven for 15 minutes. Reduce the temperature to 300掳F and cook for another 1.5 hours. Check every half hour and add more wine or broth if the sauce becomes too thick or dry.
Note: Liquid should come about three-quarters of the way up the sides of the meat before placing in oven (as shown).
You don't want all the liquid to evaporate as the shanks cook or you'll end up with dry meat and a scorched pan. The amount of evaporation will depend on how tight-fitting your lid is.
6 Add the carrots and potatoes and cook for another hour, checking the consistency of the sauce periodically.
7 If you'd like to remove some of the fat rendered as the meat cooked, transfer the shanks and vegetables to a plate. Strain the remaining liquid through a sieve into a gravy separator. Pour the defatted sauce back into the Dutch oven or roasting pan. Thin with additional wine/broth/tomato sauce if desired. Bring to a simmer. Add back the shanks and vegetables to reheat before serving.
Enjoy!
Does anyone have a really good recipe for lamb shanks?
I'm looking for tasty recipes, preferably with veg, for cooking lamb shanks.
I don't want to over power the lamb flavour and I want to use root veggies.
Does anyone have any tasty recipes that they can share with me?
Also how long will they take to cook? (they're big ones!)
Thanks!
Love%26amp;Hugs
xxxxxxxxxDoes anyone have a really good recipe for lamb shanks?
Here you go :-D
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Serves 6.
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
^^^^^^^^^^^^^^^^^Does anyone have a really good recipe for lamb shanks?
I am a former chef and do them similar to Tacy, I flour, season and brown them and like you want use a load of root veg, a bit of tomato product, red wine or dark beer/stout, broth and a mild herb like thyme/oregano and bay leaves.
I do a slow braise in the oven or in a crockpot, for 2-3 hours with the oven, 4-6 hours with the crockpot, you can add potato's for an all round meal, now you can serve them on mashed potato's if you do not add them, noodles, or german spatzeli if you know the recipe.
Do them with spicy red lentils and champ ( Irish mash potato with spring onions and a lot of butter). can't beat it :D.
I don't want to over power the lamb flavour and I want to use root veggies.
Does anyone have any tasty recipes that they can share with me?
Also how long will they take to cook? (they're big ones!)
Thanks!
Love%26amp;Hugs
xxxxxxxxxDoes anyone have a really good recipe for lamb shanks?
Here you go :-D
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Serves 6.
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
^^^^^^^^^^^^^^^^^Does anyone have a really good recipe for lamb shanks?
I am a former chef and do them similar to Tacy, I flour, season and brown them and like you want use a load of root veg, a bit of tomato product, red wine or dark beer/stout, broth and a mild herb like thyme/oregano and bay leaves.
I do a slow braise in the oven or in a crockpot, for 2-3 hours with the oven, 4-6 hours with the crockpot, you can add potato's for an all round meal, now you can serve them on mashed potato's if you do not add them, noodles, or german spatzeli if you know the recipe.
Do them with spicy red lentils and champ ( Irish mash potato with spring onions and a lot of butter). can't beat it :D.
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