LAMB AND CARROT COBBLER
For a delicious warming take on the classic stew, give this recipe a whirl:
Provided by mustardcomms
Time 2h
Yield Serves 6
Number Of Ingredients 19
Steps:
- For the lamb:
- 1. Preheat the oven to 170C/Fan or 150C/325F or Gas Mark 3.
- 2. Put the olive oil into a sautÃÂÃÂÃÂée pan. Coat the lamb in seasoned flour. Fry the meat until browned. Throw in the vegetables and bay leaf. Fry for 2 minutes, stirring constantly.
- 3. Add the redcurrant jelly and dried rosemary. Add stock. Season to taste.
- 4. Transfer the meat to a casserole dish then cover and bake for 1ÃÂÃÂÃÂü -1ÃÂÃÂÃÂý hrs or until the meat is tender.
- For the cobbler/scones:
- 1. Increase the oven temperature to 220ÃÂÃÂÃÂðC/Fan or 200ÃÂÃÂÃÂðC/425ÃÂÃÂÃÂðF or Gas Mark 7.
- 2. Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt and pepper. Add the rosemary and cheese.
- 3. Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together with a knife. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth. Roll or pat into a flat block about 21/2 cm / 1" thick. Cut into rounds with a floured cutter.
- 4. Brush the tops of the scones with the remaining beaten egg for a golden crust. Put the scones directly on top of the casserole and cook for 15 - 20 minutes until well risen and golden brown.
LAMB CHOPS WITH CARROT PUREE AND CUCUMBER SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
- Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, the cilantro stems and carrots and bring to a simmer. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes. Transfer the vegetable mixture to a food processor and puree until smooth, at least 1 minute. Season with 1 teaspoon salt and a few grinds of pepper; cover to keep warm.
- Gently squeeze out any excess water from the cucumbers and transfer to a medium bowl. Stir in 2 tablespoons olive oil, the vinegar, cilantro leaves, garlic and jalapeno; season with pepper.
- Heat a large cast-iron skillet over high heat. Season the lamb chops with salt and pepper; rub all over with the remaining 2 tablespoons olive oil. Cook the lamb chops two at a time, turning once, until browned, 6 to 7 minutes for medium doneness. Serve with the carrot puree and cucumber salad.
Nutrition Facts : Calories 620, Fat 48 grams, SaturatedFat 13 grams, Cholesterol 119 milligrams, Sodium 692 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams
KEY LIME LAMB CHOPS WITH GLAZED CARROTS
We wanted to use key lime juice for something besides pie, so we made it into a zesty sauce for lamb chops and carrots in this Chopped Dinner Challenge recipe. Chopped Basket Ingredient: Key lime juice
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the sugar with 1 tablespoon water in a medium saucepan and cook over medium heat, swirling the pan occasionally, until a golden caramel is formed, about 10 minutes. Add the lime juice, bring to a boil and allow the sugar to melt into the sauce until reduced by half, about 5 minutes. Add the broth and boil until reduced to 2/3 cup, about 3 minutes. Season with 1/2 teaspoon salt.
- Preheat the oven to 425 degrees F. Steam the carrots in a covered rack set over boiling water until tender, about 15 minutes. Stir together 3 tablespoons of the key lime gastrique and 1/4 teaspoon each salt and pepper. Toss the carrots with 1 tablespoon of the butter, the seasoned gastrique and the parsley.
- Stir together the coriander with 1 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mixture evenly over the lamb.
- Melt the remaining 1 tablespoon butter in a large, heavy, ovenproof skillet over medium heat until hot. Sear the lamb on two sides until browned, about 2 minutes each side. Transfer the skillet to the oven and roast until the lamb is medium, 20 to 25 minutes.
- Let the lamb stand 10 minutes before serving with the carrots and remaining gastrique.
APPLE-CARROT CAKE COBBLER
Betty Crocker™ Super Moist™ carrot cake mix and apple come together in this wonderful cobbler - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, toss apples, brown sugar, flour and cinnamon until apples are coated. Pour into baking dish.
- In same bowl, stir together cake mix, melted butter and eggs until blended. Spread or dollop batter over apples.
- Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown.
- In medium bowl, mix powdered sugar, vanilla and enough buttermilk until glaze is thin enough to drizzle. Drizzle glaze over individual servings of warm cobbler.
Nutrition Facts : Calories 510, Carbohydrate 96 g, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg
HERBY LAMB COBBLER
This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h10m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
- After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.
Nutrition Facts : Calories 963 calories, Fat 60 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 2.89 milligram of sodium
SIMPLE LAMB CURRY WITH CARROT RAITA
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
- Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
- To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.
LAMB, CARROT, AND WHITE BEAN CURRY STEW
Based on the ingredients of the lula kebab, this Middle Eastern-derived recipe uses ground lamb, carrots, and white beans to create a tasty stew-like dish for serving over rice. It's good for those one-bowl meals and reheats well. The flavors get even better after a day. Add more meat and fewer beans if you like a meatier dish. Also, you can mix in beef with lamb, but the lamb flavor is essential. I like cumin, but you can always take away the spice, or try adding a minced serrano chili pepper or two for some heat.
Provided by schienke
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
- Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir. Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.
Nutrition Facts : Calories 457 calories, Carbohydrate 27.9 g, Cholesterol 105.5 mg, Fat 26.1 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1185.8 mg, Sugar 3.5 g
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