Lamb Creole Recipes

CREOLE LEG OF LAMB

Creole Leg of Lamb image

Make and share this Creole Leg of Lamb recipe from Food.com.

Provided by Recipe Junkie

Categories Lamb/Sheep

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup chili sauce
2 tablespoons vinegar
1/2 cup Burgundy wine
2 tablespoons olive oil
1 cup beef bouillon
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
2 onions, minced
2 garlic cloves, minced
5 lbs leg of lamb

Steps:

Mix all ingredients except lamb for marinade.
Place lamb in large double plastic bag and pour in marinade.
Place bag and ingredients in a large pan and refrigerate for at least 6 hours.
Remove from bag and put lamb on rack in roasting pan and pour marinade over it.
Roast uncovered in oven at 325 for 2 and 1/2 hours (1/2 hour per pound).
Add boiling water as needed to keep sauce from drying.

Nutrition Facts : Calories 646.3, Fat 41.8, SaturatedFat 17, Cholesterol 190.1, Sodium 851.5, Carbohydrate 7.3, Fiber 1.4, Sugar 3.1, Protein 53.6

CREOLE LAMB CHOPS WITH PORT WINE DEMI

Creole Lamb Chops with Port Wine Demi image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 tablespoons fresh minced garlic
8 tablespoons butter
4 cups ruby port
6 cups veal stock
1 tablespoon 3-pepper blend (equal parts cayenne, black pepper, and white pepper)
1 rack Australian lamb, fat cap on
Salt and freshly ground black pepper
1/4 cup jerk seasoning
2 cups balsamic vinegar
Potato puree, for serving, if desired
Seasonal vegetables, for serving, if desired

Steps:

Preparation for Creole Lamb Chops with port Wine Demi:
In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

LAMB CREOLE

Lamb Creole image

An 'Anglicised' take on a creole recipe - A beautifully simple, yet tasty meal for 4.

Provided by Radarjo

Time 1h15m

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 lamb leg steaks
55g flour, seasoned with salt and pepper
570 mls lamb stock
4 tablespoons tomato puree
2 tablespoons brown sugar
1 tablespoon Worcs sauce
2 teaspoons wine vinegar
1 teaspoon tabasco
1 green pepper, cut into thin strips
oil
Optional extra - a few thinly sliced potatoes

Steps:

Coat lamb in seasoned flour and fry in oil until brown.
Add pepper, mix well, then remove to a casserole dish.
Mix all the other ingredients in the frying pan, bring to the boil and pour over the lamb. If using potatoes, spread them evenly over the top and drizzle with a little oil.
If using potatoes, cook uncovered at 180 C for 1 hour. Otherwise, cook covered at 180 for 1 hour. Is suitable for cooking in a Remoska - also 1 hour.

MARLO THOMAS'S CREOLE LAMB CHOPS

Marlo Thomas's Creole Lamb Chops image

From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this!

Provided by Lennie

Categories Lamb/Sheep

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 shoulder lamb chops
salt
1 teaspoon cooking oil
1 medium onion, diced
1 1/2 cups chopped green peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder

Steps:

Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
Add the onions and green pepper.
Brown lightly; then add tomatoes and seasonings.
Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
Bake tightly covered for an hour in a preheated 350F oven.

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Free Recipe Easy Lamb Creole Gumbo Recipe Type: Free Creole Recipes Recipe Preparation: cook Cooking Temperature: Recipe Serves: 8 Ingredients for Easy Lamb Creole Gumbo Recipe 2 tb Vegetable oil2 lb Lamb riblets4 c Chicken broth1/2 c Chopped parsley2 ts Salt1 Bay leaf1 pk Frozen sliced okra(10oz)Flour2 cn Stewed tomatoes(16oz)1 c White …
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