Braised Lamb With Red Wine Coffee And Cardamom Recipes
BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
WINE-BRAISED LEG OF LAMB WITH GARLIC
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: A full-bodied Zinfandel.
Categories Wine Garlic Lamb Braise Dinner White Wine Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
- Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.
BRAISED LAMB WITH RED WINE, COFFEE, AND CARDAMOM
Make and share this Braised Lamb With Red Wine, Coffee, and Cardamom recipe from Food.com.
Provided by Boo Chef in West Te
Categories Scandinavian
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
- 2 Place lamb and marinade in resealable plastic bag. Chill overnight.
- 3 Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.
- 4 Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.
Nutrition Facts : Calories 1793.3, Fat 121.4, SaturatedFat 54, Cholesterol 401.7, Sodium 391.2, Carbohydrate 37, Fiber 0.4, Sugar 25.2, Protein 89.3
BRAISED LAMB CHOPS WITH RED WINE AND FIGS
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
- Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
- Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.
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