LEG OF LAMB WITH MINT SAUCE
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
- Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
- Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.
LAMB RAGU WITH MINT
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
GROUND LAMB AND MINT
Steps:
- 1. Chop onions and place half in a blender with garlic, ginger, cumin, coriander, tuermeric, and cayenne with a couple tablespoons of water. Blend into a fine paste. 2. Heat oil in a pan on high and when sizzling hot, add cardamom pods and cloves. 3. After a couple of seconds add the chopped onions and brown. 3. Lower heat and add spice paste. 4. Add meat to mixture and cook, breaking up until all ingredients are mixed and meat is fully cooked. 5. Lower heat to a simmer and cook for 15-20 minutes until browned. 6. Add chopped mint, garam masala, and lemon juice while cooking for 2-3 more minutes. Serve on Basmati Rice and warn your guests not to eat the cloves and cardamom pods!
LAMB MEATBALLS WITH MINT
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare sauce: In an ovenproof pot or Dutch oven over medium-high heat, warm oil. Add onions and sauté until soft, about 6 minutes. Add garlic, and cook for 1 minute longer. Stir in tomatoes and salt and reduce heat to medium-low. Simmer sauce, occasionally mashing tomatoes against side of pot with a wooden spoon, until they break down and sauce thickens, about 25 minutes. Let cool slightly.
- Pass sauce through coarsest disc of a food mill, or purée it until smooth in a food processor or blender. Return sauce to pot.
- Prepare meatballs: Soak baguette in enough water to cover until soft and falling apart. Squeeze dry. In a very large skillet over medium heat, warm 3 tablespoons oil. Add onions and sauté until translucent but not browned, about 8 minutes. Add garlic, stir well, and turn off heat. Let cool.
- Heat oven to 325 degrees. In a large bowl, combine lamb, pork, cheese, parsley, mint, pepper, salt, red pepper flakes, onion mixture and bread. Using your hands, mix well. Form mixture into 1 3/4-inch meatballs.
- Add remaining oil to pan, and warm it over medium-high heat. Fry meatballs, turning on all sides, until well browned. Transfer meatballs to platters lined with paper towels.
- Add wine to skillet, and let it simmer for a few minutes, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Pour wine into tomato sauce and add meatballs. Cover pot and bake for 30 minutes.
- Just before serving, heat broiler. Brush baguette slices with olive oil. Toast them under broiler until golden around edges, about 1 to 2 minutes per side. Serve meatballs with sauce, crostini and extra cheese.
Nutrition Facts : @context http, Calories 1277, UnsaturatedFat 55 grams, Carbohydrate 48 grams, Fat 92 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 1646 milligrams, Sugar 12 grams, TransFat 0 grams
LAMB RAGU WITH MINT FROM GIADA DE LAURENTIIS
I tried this recipe from Giada and it was really good...I used whole wheat p asta but otherwise made it as directed.... You can use a store-bought marinara or make homemade....4 cups is usually 2- 28 oz. jars...
Provided by CIndytc
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots & garlic and cook until tender, about 3 minutes.
- Add the ground lamb, salt, and pepper. Cook untilt he lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon or spatula. Simmer until the wine has reduced by half.
- Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
- Add the mint and ricotta and stir until mixed.
- Add the pasta and stir to coat. Serve immediately.
Nutrition Facts : Calories 1276.5, Fat 61.6, SaturatedFat 23, Cholesterol 235.6, Sodium 1648.2, Carbohydrate 114.4, Fiber 5.1, Sugar 24.8, Protein 53.1
LAMB AND MINT PATTIES / BURGERS
Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free
Provided by Jubes
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil over low heat.
- Add the onion and cook for 5 minutes until soft.
- Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
- Remove from the heat and allow to cool.
- Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
- Roll large balls of the mixtureand flatten to make burger/patties.
- Sit the patties on a plate and chill in the fridge until firm, if time permits.
- Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
- Serve hot on a roll or with veges or salad on the side.
Nutrition Facts : Calories 520.1, Fat 42.9, SaturatedFat 17.7, Cholesterol 123.2, Sodium 101.5, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 28.4
MINT SAUCE FOR LAMB
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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