Braised Lamb Goats Cheese Pies With Gravy Recipes

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BRAISED LAMB & GOAT'S CHEESE PIES WITH GRAVY



Braised lamb & goat's cheese pies with gravy image

These little bun pies stuffed with tender braised lamb shoulder and creamy goat's cheese can be prepped ahead of time if you're entertaining

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 14

1 tbsp sunflower oil
400g boneless lamb shoulder
1 rosemary sprig
1 onion , chopped
2 carrots , chopped
800ml lamb stock
small handful mint leaves , chopped
60g goat's cheese , cut into small chunks and chilled
1 tsp mint sauce
250g plain flour
50g quick cook polenta
½ tsp bicarbonate of soda
75g butter , melted
1 egg , beaten

Steps:

  • The day before you want to eat the pies, heat oven to 150C/130C fan/gas 2. Heat the oil in a flameproof casserole dish, then fry the lamb for about 10 mins until browned. Add the rosemary and vegetables, cover with the stock and bring to the boil. Cover with a lid, then put in the oven and cook for about 2 hrs until tender.
  • Remove the dish from the oven and discard the rosemary. Transfer the lamb to a bowl using a slotted spoon. Put the casserole dish back on the heat and cook until the stock has reduced by half. Spoon the vegetables into the bowl with the lamb, leaving the rest of the sauce in the pan. Shred the lamb using two forks, then mix with the veg and 4 tbsp of stock (reserving the rest of the cooking juices), mashing together a little. Stir through the mint and season, then chill in the fridge overnight until it sets.
  • Divide the mixture into six balls, then press some goat's cheese into the middle of each one and ensure the cheese is fully coated in the meat. Put them back in the fridge.
  • Meanwhile, put the flour, polenta, a large pinch of salt and the bicarb in a mixing bowl. Bring 100ml water to the boil, then pour into a jug with the melted butter. Gradually pour into the dry mix and work to a smooth dough with your hands. Don't overwork as it will become too firm. Divide the dough into six balls and roll out into large discs. While the dough is still warm, wrap them around the pie filling, pressing so you have a perfectly round pie, and scrunching the pastry at the bottom to stop it leaking. Can be made up to two days ahead and kept in the fridge, or frozen for one month.
  • Heat oven to 200C/180C fan/gas 6. Put the pies on a baking tray, brush with the beaten egg, and bake for 20-25 mins until golden brown. Meanwhile, bring the cooking juices to the boil and stir in the mint sauce. Remove the pies from the oven and arrange on a serving plate, with a jug of the minty gravy for pouring over.

Nutrition Facts : Calories 417 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE



Boneless Leg of Lamb with Herbed Goat Cheese image

Rosemary and garlic bring out the rich, unique flavor of the meat in this exquisite meal, while goat cheese and dried cranberries bring another savory layer of flavor.

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

1 boneless leg of lamb
16 oz. goat cheese
2 Tbsp. chopped garlic
1/4 cup fresh rosemary
1/4 cup fresh parsley
1 cup Ocean Spray® Craisins®
3 Tbsp. olive oil
2 tsp. salt
2 tsp. pepper

Steps:

  • Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.

LAMB BURGERS WITH GOAT CHEESE



LAMB BURGERS WITH GOAT CHEESE image

Categories     Lamb

Number Of Ingredients 8

1 lb. very lean ground lamb
2 Tbs. minced garlic
1/2 tsp. ground cumin
1/2 tsp. dried red chili pepper flakes
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 oz. Montrachet goat cheese
1-1/2 tsp. dried rosemary leaves

Steps:

  • Mix lamb, garlic, cumin, dried red chili pepper flakes, salt and black pepper together. Shape into 3 patties, 3 inches in diameter and an inch thick. Heat a heavy skillet over medium heat until hot. Can also grill over hot charcoal. Place patties in heated pan and cook for approx. 4 minutes. Turn the patties and place a mound of 1-1/3 oz. goat cheese on top of each. Sprinkle each burger with 1/2 tsp. of the rosemary. Cover the pan and cook for another 3-4 minutes. Makes 3 servings.

BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH



Braised-Lamb Shank Shepherd's Pie with Creamed Spinach image

Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had. The recipe is not as complicated as it appears at first glance the different components all come together to make a complete meal in a single dish. The potatoes are stiffer than the average mash because they will be forming the crust for the pie.

Provided by Allrecipes Member

Time 5h30m

Yield 6

Number Of Ingredients 15

5 ½ pounds large lamb shanks
2 tablespoons extra virgin olive oil
2 small onions, trimmed and quartered (do not peel)
½ cup fresh thyme sprigs
½ cup fresh rosemary sprigs
½ cup dry white wine
1 ¼ cups beef broth
1 ¼ cups water
6 (8 ounce) russet (baking) potatoes
1 ¼ teaspoons salt
¾ cup whole milk
5 medium carrots, cut into 1/4 inch thick slices
¼ cup all-purpose flour
Creamed spinach
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450 degrees F.
  • Prepare lamb: Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
  • Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
  • Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
  • Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
  • Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
  • Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
  • Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
  • Reduce oven to 350 degrees F.
  • Assemble and bake pie: Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
  • Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.

Nutrition Facts : Calories 738.2 calories, Carbohydrate 53.9 g, Cholesterol 176.9 mg, Fat 30.8 g, Fiber 7.7 g, Protein 56.3 g, SaturatedFat 12.2 g, Sodium 832.9 mg, Sugar 6.8 g

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

BRAISED LAMB SHANK PIE



Braised Lamb Shank Pie image

real comfort food, slow cooked melt in your mouth lamb in rich redcurrant gravy topped with light golden puff pastry. Doesn't get better than this served with creamy apple celeriac mash

Provided by west country scrumpy

Categories     Savory Pies

Time 2h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

400 g rough puff pastry
1 beaten egg
50 g plain flour
6 lamb shanks
2 tablespoons olive oil
4 red onions, quartered
8 garlic cloves, peeled and smashed
750 ml of full bodied red wine
300 ml beef stock
2 tablespoons finely chopped rosemary
3 tablespoons red currant jelly
maldon salt
cracked black pepper

Steps:

  • Season flour with good pinch of salt and plenty of pepper dust the lamb shanks in seasoned flour.
  • Heat oil in a large heavy based casserole dish and brown shanks all over getting good coloring on all sides, add remaining flour, onions and garlic and stir well. pour in wine to deglaze followed by stock, rosemary, redcurrant jelly and a healthy grind of pepper.
  • Bring to the boil, cover and turn down heat to cook at a very gentle simmer for around 2 hours untill meat falls off the bone and the sauce is rich and thickened. Remove bones reserving 3 of them and flake meat into small pieces.
  • Preheat oven to 200 degrees
  • Fill a two litre pie dish with the lamb filling. Roll pastry to about 3mm think and around 2.5cm larger than the dish. Cut a 2cm stripe from the pastry. Brush the rim of the dish with a little water and place stripe around the rim, pressing it down.
  • Sit the 3 remaining shank bones at intervals along the length of the filling these will act as pie funnels releasing steam when baking and also stop pastry from sinking into the pie filling and becoming soggy.
  • Cut 3 slits in pastry lid at same intervals as the lamb bones, place on top and slide over bones. Press down edges of the pastry to seal. Trim off any excess and crimp the edges with a fork. Brush with beaten egg and bake for 30-35mins untill pastry is crisp and golden.
  • Enjoy.

Nutrition Facts : Calories 1234.5, Fat 64.6, SaturatedFat 21.1, Cholesterol 273.1, Sodium 553.8, Carbohydrate 57, Fiber 2.8, Sugar 9.8, Protein 79.8

BRAISED GOAT



Braised Goat image

Serve with a rice pilaf. Adapted from "How to Roast a Lamb: New Greek Classic Cooking," by Michael Psilakis.

Provided by threeovens

Categories     Stew

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 19

2 1/2 lbs goat meat, bone in and cut into 4 pieces
salt and freshly cracked black pepper
3 tablespoons blended oil (90 percent canola oil, 10 percent extra-virgin olive oil)
5 medium garlic cloves, coarsely chopped
1/2 large Spanish onions (1 cup) or 1/2 sweet onion, coarsely chopped (1 cup)
1 medium carrot, peeled and coarsely chopped (3/4 to 1 cup)
2 celery ribs, coarsely chopped (1 cup)
3 tablespoons tomato paste
1 cup dry red wine
2 tablespoons red wine vinegar
2 teaspoons dried greek oregano
2 tablespoons Dijon mustard
4 quarts water
5 large sprigs fresh thyme
2 sprigs fresh rosemary
1 tablespoon roasted garlic (homemade or store-bought, see NOTE)
3 fronds fresh dill, chopped (1 tablespoon)
3 -4 fresh mint leaves, finely chopped (1 tablespoon)
extra virgin olive oil

Steps:

  • Season goat with salt and pepper.
  • Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
  • Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
  • Add tomato paste and cook an additional minute.
  • Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
  • Continue cooking until most of the liquid has evaporated, about 20 minutes.
  • Mix in oregano, mustard, water, thyme, and rosemary.
  • Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
  • Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
  • Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
  • Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
  • Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
  • NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.

Nutrition Facts : Calories 328.3, Fat 11.5, SaturatedFat 2.3, Cholesterol 107.7, Sodium 307.4, Carbohydrate 7.2, Fiber 1.5, Sugar 2.7, Protein 40.1

HERBED GOAT CHEESE TARTINES



Herbed Goat Cheese Tartines image

Provided by Bryan Miller

Categories     dinner, appetizer

Time 5m

Yield 8 servings

Number Of Ingredients 5

8 slices country bread
2 cloves garlic, peeled
3 tablespoons (approximately) olive oil
6 to 8 ounces soft, fresh goat cheese
2 tablespoons minced fresh herbs of choice

Steps:

  • Lightly toast bread slices, and let cool.
  • Rub surface of bread with raw garlic clove. Brush olive oil over each slice.
  • Spread goat cheese evenly over bread slices, and garnish with minced herbs.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 262 milligrams, Sugar 2 grams, TransFat 0 grams

LAMB CHOPS AND GOAT CHEESE



Lamb Chops And Goat Cheese image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 25m

Yield 3 servings

Number Of Ingredients 4

Freshly ground black pepper
3 to 5 double-rib lamb chops
1 1/2 to 1 3/4 teaspoons fresh thyme or 1/2 to 3/4 teaspoon dried thyme
3 to 5 ounces sharp goat cheese

Steps:

  • Preheat broiler of toaster-oven or oven broiler.
  • Sprinkle pepper over chops and broil on one side for about 7 or 8 minutes on each side.
  • Remove fresh thyme leaves from stems and mix with cheese. .
  • Turn chops; top with cheese and thyme and continue broiling until chops have reached desired degree of doneness.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 60 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 29 grams, Sodium 259 milligrams, Sugar 0 grams

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Braised beef and roasted garlic pie makes for sophisticated comfort food... 45 Min; serves 8-10 as part of a buffet ; Bookmark. 40% Balsamic braised beef Bbcgoodfood.com Make weekend entertaining a simple yet satisfying affair with this Italian-inspired recipe... 20 Min; serves 8; Bookmark. 80% Chinese braised beef with ginger Bbcgoodfood.com Slow cooking beef shin …
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10 BEST BRAISED GOAT MEAT RECIPES - YUMMLY
green cardamom pods, goat, cloves, meat, garlic, lamb, cinnamon stick and 14 more Braised Chicken with Tomatoes KitchenAid chicken stock, crushed red pepper flakes, ground black pepper and 7 more
From yummly.com


RECIPE: LAMB, GOAT CHEESE & ROSEMARY PIZZA - COOKING ON THE SIDE
In a skillet sprayed with nonstick cooking spray, cook onion on medium-high heat for 2 minutes. Add lamb, garlic salt and pepper; cook until crumbled and no longer pink. Drain, stir in sundried tomatoes. Spread over crust. Sprinkle with cheese, bell peppers. Bake at 375°F for 16-20 minutes. Basic Pizza Dough.
From cookingontheside.com


BRAISED LAMB SHANKS WITH GOAT CHEESE AND PICKLED RED ONIONS
Oct 22, 2014 - Simple yet delicious recipe for Braised Lamb Shanks served with goat cheese and pickled red onions. Perfect comfort food for fall or winter. Perfect comfort food for fall or winter. Pinterest
From pinterest.com


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