Herb Steamed Lamb Recipes

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

STEAMED LAMB

Steps:

• 1. Trim the lamb of excess fat: the thin fell can be left on. Blend the saffron with 1/4 cup butter, salt, and pepper. Rub into the lamb flesh.
• 2. Bring plenty of water to a boil in the bottom of a steamer, kettle, or couscousière (to borrow a trick from Diana Kennedy, author of The Cuisines of Mexico,* toss in a penny - when the penny stops clicking you need more water). Dampen a piece of cheesecloth and twist into a strip the length of the circumference of the kettle's rim. Use this strip to fasten the perforated top so that it fits snugly on top. Check all sides for effective sealing: steam should rise only through the holes. Make a bed of parsley over the holes and rest the shoulder of lamb on it. Surround with the onions, if used, and cover with a double layer of cheesecloth and then, tightly, with a lid. Do not lift the lid during the first 1 3/4 hours of steaming. Be very careful, and stand back when lifting the lid. If the lamb is tender and falling off the bone it is ready; if not, continue steaming 15 to 30 minutes longer.
• 3. If desired, brown in oil and butter or rub again with butter and brown in a very hot oven (highest setting). Serve with bowls of ground cumin and salt, to be used as a dip.
• New York: Harper & Row, 1972.
• •Traditionally, this dish would be prepared with zebda, a pungent, naturally curdled product that originated with the Moroccan Berbers. American unsalted butter, while not an exact match, can be successfully substituted. •This dish is typically served with couscous, the tiny Moroccan semolina pasta. To produce authentically fluffy Moroccan couscous, steam it for 30 minutes in a couscousière or tight-fitting, lidless steamer. Then dump it into a flat pan, slowly add 1 cup of salted water, and rake out any lumps with a wire whisk. Finally, return the couscous to the couscousière and steam it for an additional 30 minutes.

HUMMUS BOWLS WITH SPICED LAMB

Steps:

• Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs.
• Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.

SPICED LAMB WITH LEMON & HERB QUINOA

Steps:

• In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
• Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
• Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.

ROAST LAMB WITH SPRING HERB CRUMBS

Steps:

• Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
• To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
• Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

HERB GARDEN MARINADE FOR LAMB

Steps:

• Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
• Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
• When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.

HERB-ROASTED LAMB RECIPE

Steps:

• Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
• Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
• Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.