LEMON-CAPER DRESSING
Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.
Provided by Ali Slagle
Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
- Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams
CHEF JOHN'S ROASTED LEG OF LAMB
I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Leg
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
- Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
- Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
- Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
- Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
- Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g
LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
BOILED LEG OF LAMB WITH LEMON-CAPER SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 3h30m
Yield 8 serving
Number Of Ingredients 17
Steps:
- Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle. Place the leg and cut-off bone portion in a large kettle. Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water. Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 1/2 to 3 hours. Remove the lamb leg. Strain the stock, measure out 1 cup and reserve the rest for another use. Discard the vegetables.
- To make the sauce, melt the butter in a medium-size saucepan set over medium heat. Slowly stir in the flour, continuing to stir until no lumps remain. Slowly stir in the hot milk and 1 cup of hot stock. Cook, stirring constantly, until thick, about 3 to 4 minutes. Stir in the capers, lemon juice and cayenne and cook 1 more minute. Season to taste and stir in the parsley.
- To serve, carve the leg into thin slices. Reheat the sauce over low heat if necessary and serve over the lamb slices.
LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
ITALIAN LEG OF LAMB WITH LEMON SAUCE
I wasn't a big fan of lamb until I tried this wonderful recipe. The sauce has bold lemon flavor, which pairs perfectly with the seasoned roast.-Pauline Morelli, Riverside, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings (2 cups gravy).
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove meat to a serving platter and let stand 15 minutes before slicing., Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups., In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb.
Nutrition Facts : Calories 319 calories, Fat 17g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 262mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
LAMB PICCATA WITH CAPERS
Categories Lamb Sauté Quick & Easy Lemon Lamb Chop Spring Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep warm. Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes. Add lemon juice. Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE
Steps:
- Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.
MARINATED LEG OF LAMB COOKED WITH LEMON & APPLE JUICE
This recipe can be used for any mutton cut. After marinating,leg of lamb can be cooked in Oven or Crockpot. Lamb Chops grilled with a baste.I used two slices of cooked leg of lamb (a leftover) for a sandwich with margarine on the bread, delicious!
Provided by Montana Heart Song
Categories Potato
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Have butcher debone and remove any fat.
- When you get home try to remove all fat from meat cut.
- Pour olive oil, wine vinegar, oregano, thyme, garlic, allspice, salt and sugar in 1 gallon zip lock bag. Shake until well mixed. Place meat in bag. Marinate 6 hours to overnight.
- In roasting pan or crockpot place leg of lamb. Throw marinate away. Save 1/4 cup to pour over lamb.
- Mix splenda with steaming sauce, pour over the meat.Cover.
- Oven 325* 3 hours.
- Note: Place whole apples in roasting pan the last hour of baking.
- Crockpot 6 hours high heat, 4 hours low heat.
- If grilling, mix basting sauce and baste the chop twice, once on each side, cook about 5 minutes each side.
- 1 hours before serving, Peel 8 medium potatoes, cut in quarters and drop into the crockpot or roasting pan. Put whole cored apples in also if desired.
- For Gravy:.
- Remove lamb and potatoes and apples. Keep warm in oven.
- Mix cornstarch and cold water and add to juices in pan or crockpot.Make sure that there is at least 2 cups of liquid. Stir until thickened. Serve over meat and potatoes. Garnish cooked applies with cherries. Serve in a separate dish.
- Time given is for cooking time in oven.
Nutrition Facts : Calories 233.4, Fat 13.8, SaturatedFat 1.9, Sodium 150.3, Carbohydrate 29.3, Fiber 2.7, Sugar 22.4, Protein 0.4
RACK OF LAMB WITH MINT AND CAPERS
Garlic and lemon invigorate the familiar pairing of succulentroasted rack of lamb and mint in an intense marinadethat infuses the meat overnight. The fresh herb then makes an encore in a sauce with capers that's slathered generously on the lamb and served on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Make the lamb: Whisk together garlic, mint, lemon zest and juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.
- Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.
- Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees on an instant-read thermometer, 20 to 25 minutes for medium-rare.
- Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.
- Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.
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