NEW ENGLAND LAMB BAKE
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. -Frank Grady, Fort Kent, Maine
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.
Nutrition Facts : Calories 356 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 631mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
LAMB KLEFTIKO
Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices
Provided by Good Food team
Categories Main course
Time 5h30m
Number Of Ingredients 21
Steps:
- Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
- Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
- Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
- Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
- Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
- Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
- Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.
Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium
LAMB BAKED IN PARCHMENT
Steps:
- In a large bowl combine lamb cubes, olive oil, lemon juice, garlic, oregano, thyme and salt and pepper. Toss well. Cover and marinate at room temp for1 hour or refrigerate for up to 3 hours. If chilled, bring back to room temp before baking. Preheat oven to 350. Divide meat among four 18 by 18 inch pieces of parchment paper. Divide cheese among parcels and top each with 2 tomato and lemon slices. Bring up sides on parchment paper and fold to form a closed package. Place parcels in a shallow baking pan and sprinkle with a little water. Bake for 2 hours, remove from oven and serve. Take care when opening packages, they will be very hot.
LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)
The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.
Provided by Eli K. Giannopoulos
Categories Main
Time 4h30m
Number Of Ingredients 15
Steps:
- To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
- Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
- Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
- To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
- Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
- Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
- Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!
Nutrition Facts : ServingSize 1, Calories 714kcal, Sugar 4.8g, Sodium 1236.9mg, Fat 37.2g, SaturatedFat 11.8g, UnsaturatedFat 23.1g, TransFat 0g, Carbohydrate 33.4g, Fiber 5.5g, Protein 57.4g, Cholesterol 152mg
LAMB SHANKS COOKED WITH GUINNESS, IN PAPER
In her new cookbook "BONES", Jennifer McLagan tells us "Meat on the bone imparts flavour like nothing else". In this exerpt from her new book, she makes a case for bringing bones back in the kitchen and to our tastebuds. (LCBO Food and Drink, Winter, 2006). Cooking "en papillote" is a technique that seals food in a paper package with flavourings, and baked. Ask your butcher to "french" the shanks for you... or do it yourself. You will want to expose about 3 inches of the shank bone, thus allowing you to tie the parchment paper to the bone. The packages will not be airtight, so they won't puff up, but the tehnique concentrates the flavours, and makes a great presentation. If parchment paper is too fussy for you, just make the dish in a Dutch Oven. What to Serve: Guinness Draught Beer Wine: Seaview Sparkling Shiraz
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Oven 300F (150C).
- Pat the lamb shanks dry and season with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the lamb shanks on all sides. Transfer shanks to a plate. Add onions to the pan, stirring well to coat in the fat, then cover and cook for 10 minutes, or until soft, stirring 2 or 3 times while scraping the bottom of the pan each time.
- Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy.
- Meanwhile, remove 4 large strips of zest from the orange with a vegetable peeler and squeeze 1/4 cup (50 mL) juice from the orange. Add the zest and juice to the pan. Continue to cook until the liquid just glazes the onions. Remove from the heat and let it cool. You will have 3 to 4 cups (750 mL to 1 L) onion mixture.
- Cut four, 15 inch (38-cm) squares of parchment paper. Divide the onion mixture among the squares of parchment paper, placing it in the middle of each square. Make sure that each square has a rosemary sprig, an orange zest strip and 2 garlic halves. Stand a lamb shank on top of each (it will lean to one side); pull up the corners of the parchment paper to form a package, tying it with string, around the exposed bone.
- Stand the packages in a Dutch oven or baking dish and bake for 3 hours.
- Remove from the oven and place the packages on warmed plates. Cut the strings but allow each diner to open his or her own package.
Nutrition Facts : Calories 1086.6, Fat 53.2, SaturatedFat 18.7, Cholesterol 306, Sodium 259, Carbohydrate 50.3, Fiber 4.8, Sugar 31.2, Protein 93.2
More about "lamb baked in parchment recipes"
SLOW-ROASTED PARCHMENT-WRAPPED LEG OF LAMB WITH …
From foodnetwork.com
5/5 (7)Author Rachael RayServings 4-6Difficulty Easy
- Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours.
- Preheat the oven to 300 degrees F. Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour. Unwrap and carve 2/3 of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant.
- After your main meal is carved, cut the remainder of the meat into 1/2-inch slices. Cover and refrigerate.
ROAST LAMB IN PARCHMENT (Αρνί ψητό στη λαδόκολλα)
From kalofagas.ca
Reviews 32Estimated Reading Time 5 mins
LAMB SHANKS ROASTED IN PARCHMENT PAPER-FALL/WINTER
From cookingwithjulie.com
OVEN BAG RECIPES FOR LAMB: DELICIOUS LAMB ROAST RECIPES
From kitchenexpert.org
HOW TO ROAST A LEG OF LAMB WRAPPED IN FOIL | EPICURIOUS
From epicurious.com
SLOW COOKED LEG OF LAMB (WITH POTATOES - REAL GREEK …
From realgreekrecipes.com
ROASTED LAMB CHOPS - PINCH AND SWIRL
From pinchandswirl.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
41 BEST LAMB RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Reviews 1KAuthor By
LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)
From gmsq.grundfos.com
LAMB BAKED IN PARCHMENT - PLAIN.RECIPES
From plain.recipes
RECIPE OF JAMIE OLIVER LAMB IN PARCHMENT PAPER | THE US RECIPES
From theusrecipes.netlify.app
LAMB COOKED IN PARCHMENT PAPER
From halal-meat-wholesale.blogspot.com
ROASTED LAMB IN RED SAUCE - HEART HEALTHY GREEK
From hearthealthygreek.com
RECIPE OF GORDON RAMSAY LAMB IN PARCHMENT PAPER | THE US …
From uscuisine.netlify.app
GREEK LAMB KLEFTIKO (WITH VEGETABLES & FETA) - REAL GREEK RECIPES
From realgreekrecipes.com
12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS …
From allrecipes.com
BEST ROAST LAMB RECIPE - HOW TO COOK ROAST LAMB - DELISH
From delish.com
HOW TO BAKE LAMB WITH OREGANO IN PARCHMENT - COOKING WITH …
From cookingwithkimberly.com
LAMB KLEFTIKO - HEART HEALTHY GREEK
From hearthealthygreek.com
LAMB BAKED IN PARCHMENT PAPER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAMB KLEFTIKO: GREEK LAMB COOKED IN PARCHMENT PAPER
From dimitrasdishes.com
GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO
From thegreekfoodie.com
ARNI EXOHIKO ("SURPRISE" LAMB, COUNTRY STYLE ) RECIPE
From cookeatshare.com
LAMB KLEFTIKO (STOLEN LAMB BAKE) RECIPE - CHEF'S PENCIL
From chefspencil.com
LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)
From foodnewsnews.com
LAMB CHOPS IN PARCHMENT - EN.RAFED.NET
From en.rafed.net
HOW TO COOK LAMB CHOPS IN OVEN (JUICY & TENDER) - CRAFT BEERING
From craftbeering.com
SLOW-ROASTED PARCHMENT-WRAPPED LEG OF LAMB WITH …
From rachaelray.com
GREEK LAMB KLEFTIKO COOKED IN A PARCHMENT WRAP - THE …
From thebalkanfoodie.com
LAMB IN PARCHMENT PAPER RECIPE BY COOKPAD GREECE
From cookpad.com
LAMB BAKED IN PARCHMENT PAPER (ARNI STO HARTI) RECIPE | EAT YOUR …
From eatyourbooks.com
26 MOST POPULAR LAMB RECIPES - THE SPRUCE EATS
From thespruceeats.com
LAMB IN PARCHMENT PAPER RECIPE BY COOKPAD GREECE
From cookpad.com
LAMB PARCHMENT PACKETS RECIPE | EAT SMARTER USA
From eatsmarter.com
LAMB, EGGPLANT AND ZUCCHINI IN PARCHMENT RECIPE | EAT SMARTER USA
From eatsmarter.com
LAMB KLEFTIKO - ELENI SALTAS
From elenisaltas.com
HOW TO BAKE BACON IN THE OVEN WITH PARCHMENT PAPER?
From verymeaty.com
6 BAKED LAMB CHOP RECIPES | ALLRECIPES
From allrecipes.com
SEA BASS IN PARCHMENT (EN PAPILLOTE) - JETT'S KITCHEN
From jettskitchen.com
SLOW-ROASTED PARCHMENT-WRAPPED LEG OF LAMB WITH GARLIC AND …
From cookingchanneltv.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