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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My folders:
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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.
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