CREOLE LEG OF LAMB
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
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
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
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
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
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
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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