BRAISED LAMB SHOULDER CHOPS
Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
Provided by kalphen
Categories Meat and Poultry Recipes Lamb Chops
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
- Saute onion and garlic in reserved drippings until tender, about 5 minutes.
- Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 3 hours.
- Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g
BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL
Steps:
- Preheat oven to 300 degrees with rack the in lower third of the oven. In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine. Set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
- Season lamb with salt and pepper. Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add lamb, searing on all sides until golden brown, 7 to 10 minutes. Remove lamb; set aside.
- Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; saute, stirring, for 5 to 6 minutes. Stir in tomatoes, lemons, chicken stock, and tomato paste. Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
- Cover, and transfer to oven; cook for 1 hour. Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more. Transfer lamb and vegetables to a large serving platter; serve immediately.
BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL
A wonderful recipe from Daniel Boulud by way of Martha Stewart. Very rich and warming, yet with a taste of spring. I have made this several times, the last two times using well trimmed lamb which I cut into cubes--I actually think the recipe is better (and less fatty) this way--there does not seem to be an apprciable loss of flavor in the absence of the lamb bone.
Provided by Chef Kate
Categories Lamb/Sheep
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 300° with rack the in lower third of the oven.
- In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
- Season lamb with salt and pepper.
- Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
- Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
- Remove lamb; set aside.
- Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
- Stir in tomatoes, lemons, chicken stock, and tomato paste.
- Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
- Cover, and transfer to oven; cook for 1 hour.
- Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
- Transfer lamb and vegetables to a large serving platter; serve immediately.
Nutrition Facts : Calories 1469.7, Fat 110.3, SaturatedFat 44, Cholesterol 326.9, Sodium 494.6, Carbohydrate 36.1, Fiber 8.2, Sugar 4.4, Protein 82.3
BRAISED PORK SHOULDER WITH POTATO FENNEL PUREE
Provided by Dan Patterson
Categories Pork Potato High Fiber Dinner Fennel Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
- Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
- Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
- Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
- Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
- Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
- Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
- What to drink:
- With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat.
BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL
Provided by Christian Etchebest
Categories Lamb Braise Dinner Fennel Carrot Spring Thyme Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
- Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
- Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.
More about "braised lamb shoulder with potatoes and fennel recipes"
BRAISED LAMB SHOULDER WITH FENNEL AND ORANGE RECIPE
From bonappetit.com
4.1/5 (82)Servings 8
- Heat oven to 325°. Pat lamb dry; season with salt and pepper. Heat oil in a Dutch oven or other large heavy pot over medium-high heat. Cook lamb, turning occasionally, until browned on all sides, 6–8 minutes; transfer to a plate.
- Add fennel, onion, and garlic to same pot and cook, stirring frequently, until golden brown and softened, 6–8 minutes. Add wine and bring to a boil, scraping up brown bits. Reduce heat and simmer until reduced by half, 6–8 minutes.
- Add orange, bay leaves, cinnamon stick, tomatoes, and broth along with lamb to pot. Bring to a simmer, cover pot, and transfer to oven. Braise until lamb is fork-tender, 1½–2 hours. Transfer lamb to a clean plate.
- Strain cooking liquid through a fine-mesh sieve into a large bowl; return to pot. Bring to a boil, reduce heat, and simmer until thick and velvety, 20–30 minutes.
BRAISED LAMB SHOULDER CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW-COOKED SHOULDER OF LAMB WITH FENNEL AND MARSALA …
From deliciousmagazine.co.uk
SLOW-BRAISED LAMB WITH FENNEL, ROSEMARY, GARLIC AND …
From healthyfood.com
BRAISED LAMB SHANKS WITH FENNEL AND BABY POTATOES …
From bonappetit.com
BRAISED ROSEMARY LAMB SHOULDER CHOPS - PERFECT …
From honestcooking.com
SUCCULENT GREEK LAMB SHOULDER ROAST WITH LEMON POTATOES
From craftbeering.com
17 LAMB SHOULDER RECIPES | ALLRECIPES
From allrecipes.com
SLOW BRAISED LAMB SHOULDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRAISED LAMB SHOULDER WITH FENNEL | IGA RECIPES
From iga.net
28 LAMB SHOULDER RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
BRAISED LAMB WITH POTATOES RECIPE - DELISH.COM
From delish.com
BRAISED LAMB SHOULDER WITH OREGANO AND PRESERVED …
From goodfood.com.au
RECIPES FOR BRAISED LAMB SHOULDER CHOPS - COOKTIME24.COM
From cooktime24.com
BRAISED PORK SHOULDER WITH FENNEL, GARLIC, AND HERBS - RECIPE
From finecooking.com
BRAISED LAMB SHOULDER WITH FENNEL | IGA RECIPES
From iga.net
BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL
From worldbestbreadcrumbrecipes.blogspot.com
BRAISED PORK SHOULDER WITH FENNEL, GARLIC, AND HERBS
From fortheloveofcooking.net
LAMB BRAISED IN MILK WITH FENNEL - BAKEDPOTATOTOPPINGS
From bakedpotatotoppings.galeborg.com
BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL | RECIPE | FENNEL ...
From pinterest.com
BRAISED LAMB WITH POTATOES RECIPE - FRéDéRIC MORIN | FOOD & WINE
From foodandwine.com
BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL - DAIRY FREE …
From fooddiez.com
ALMOND MILK BRAISED SHOULDER OF LAMB WITH CANNELLINI BEANS, …
From pinterest.ca
BRAISED LAMB SHOULDER WITH ONION AND POTATO RECIPE
From telegraph.co.uk
LAMB SHOULDER BRAISED 2022 EASY RECIPE TOP
From easyrecipe.top
BRAISED LAMB SHOULDER AND VEGETABLES, PART 1 - MARTHA …
From marthastewart.com
LAMB BRAISED IN MILK WITH FENNEL - LUNCH RECIPES
From fooddiez.com
BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL | RECIPE | FENNEL ...
BRAISED LAMB SHOULDER + MINT GREMOLATA - THE WOODEN SKILLET
From thewoodenskillet.com
RECIPE FOR BRAISED LAMB SHOULDER CHOPS | DEPORECIPE.CO
From deporecipe.co
BRAISED LAMB SHOULDER WITH ROAST FENNEL - TOTAL WELLBEING DIET
From totalwellbeingdiet.com
BRAISED LAMB SHOULDER WITH ROAST FENNEL
From myfarmshop.com.au
RACK OF CORNISH LAMB WITH BRAISED SHOULDER, COURGETTES, MORELS …
From greatbritishchefs.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love