SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium
BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 3h
Number Of Ingredients 7
Steps:
- Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram
LAMB IN ANCHOVY AND WINE SAUCE
Succulent lamb, anchovy, rosemary, red wine and button onions Impart rich flavours to lamb. Use tubes of anchovy paste that can be purchased at any delicatessen. Serve with new potatoes, basmati rice and a large green salad This recipe serves 12, great for a crowd.
Provided by JeanineD 2
Categories Lamb/Sheep
Time 2h15m
Yield 1 very large serving dish, 12 serving(s)
Number Of Ingredients 13
Steps:
- Peel the button onions, peel and quarter the large onion, chop the celery sticks into 2 inch pieces, chop the walnuts roughly and finely chop the parsley.
- With a sharp knives, cut all the meat off the shoulders of lamb, reserving the bones.
- Trim off any fat, then cut the meat into cubes.
- Put the fat into a frying pan over gentle heat to melt it down. Place the lamb bones in a large pot with the quartered onion, celery, a good pinch of rosemary and the water. Bring to the boil, cover and simmer gently for 1 ½ hours then strain the stock into a bowl.
- Heat 4 tablespoons of the lamb fat in a large pot and fry the button onions over high heat until brown.
- Remove the onions with a slotted spoon and set them aside on a plate.
- Fry the lamb cubes in two or three batches until browned on all sides.
- Set the browned meat aside with the onions.
- Once all the meat has been browned and set aside, sprinkle the flour into the remaining fat in the pot, add a little extra lamb fat if necessary, cook over a very gentle heat, stirring frequently until the flour is browned, them gradually stir in the wine and 1.1 litres of the lamb stock, bring to the boil stirring all the time. Add the remaining rosemary and stir in the anchovy puree with a wire whisk.
- Return the meat and onions to the pot.
- Cover and simmer gently for 1 hour stirring from time to time.
- Add the mushrooms and walnuts, cover and simmer gently for 15 minutes.
- Season to taste with pepper and salt if necessary
- Turn into a serving dish and sprinkle generously with parsley.
Nutrition Facts : Calories 1007.6, Fat 74.4, SaturatedFat 31.2, Cholesterol 240, Sodium 216, Carbohydrate 14.9, Fiber 1.5, Sugar 3, Protein 58
ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY
Provided by Aleksandra Crapanzano
Categories dinner, main course
Time 2h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram
SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
- Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
- Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams
ROAST LAMB WITH ANCHOVY CREAM
Anchovies are used to season this roast leg of lamb in a creamy sauce. Serve with potatoes and greens for a satisfying Sunday lunch
Provided by Diana Henry
Categories Dinner, Main course
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 240C/220C fan/gas 9. Put the leg of lamb in a roasting tin that it fits into snugly - you don't want a lot of room around the meat. Make about 20 small incisions all over the lamb using a sharp knife, then pack each cut with the sliced garlic, an anchovy half and butter.
- Roast for 20 mins, then reduce the temperature to 200C/180C fan/gas 6, add the wine and rosemary and roast for another 50 mins, spooning the juices over the lamb every so often.
- Transfer the lamb to a serving platter, cover with foil and insulate with towels or return to the oven, leaving the door slightly ajar. Leave to rest for 15-20 mins.
- Finely chop the remaining anchovies and heat the olive oil in a medium frying pan. Cook the anchovies and crushed garlic over a low heat, pressing the anchovies with the back of a spoon so they dissolve. Remove from the heat and quickly whisk in the cream so the mixture emulsifies. Season with pepper. Gently warm through the anchovy cream, but don't boil it.
- Skim any fat from the roasting tin and discard, leaving the juices behind. Carve the lamb and spoon over some of the roasting juices. Serve with potatoes and greens, if using, and a jug of the anchovy cream on the side.
Nutrition Facts : Calories 527 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 38 grams protein, Sodium 1.2 milligram of sodium
LAMB PAN SAUCE
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 15m
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Pour red wine into the roasting pan in which the Lamb was cooked.
- Place over medium heat, and scrape up browned bits from bottom of pan.
- Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
- Strain sauce into a gravy boat, and serve hot with sliced lamb.
ANCHOVY AND ROSEMARY ROASTED LAMB
Categories Lamb Marinate Roast Easter Quick & Easy Dinner Rosemary Spring Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Marinate lamb:
- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
- Roast lamb:
- Put oven rack in middle position and preheat oven to 400°F.
- Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
SAUTéED LAMB CHOPS WITH RAMPS, ANCHOVY, CAPERS AND OLIVES
Wild spring ramps are an earthy aromatic twist to this otherwise traditional approach to lamb chops. But you can just as easily use minced garlic or young green garlic shoots from the farmers' market. Any of these pungent alliums harmonize with the other bold ingredients. The anchovy mellows, melting into the chunky sauce, and the flavorful, meaty olives, briny capers and crushed red pepper keep everything lively, along with a squeeze of lemon.
Provided by David Tanis
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
- Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
- Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
- Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
- Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
- Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 66 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 26 grams, Sodium 907 milligrams, Sugar 4 grams
LAMB IN FRASCATI WINE (ABBACCHIO ALLA CACCIATORA)
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Season chops with salt and pepper. Heat oil in a heavy casserole and lightly brown chops on high heat, working in shifts if necessary. Remove chops as they are browned. It is fine if some separate into smaller pieces. Reduce heat to very low, add onion and garlic and sauté until translucent. Add rosemary, anchovies and chili flakes and cook 1 minute. Add vinegar and wine, increase heat and cook until reduced by half. Return lamb to casserole, add stock, reduce heat to low and cook, partly covered, 1 hour. Halfway, turn chops in pan.
- Remove lamb, increase heat and reduce sauce for 5 minutes or so until starting to thicken. Check seasoning, briefly reheat lamb in sauce and serve, garnished with rosemary sprigs, with potatoes alongside.
Nutrition Facts : @context http, Calories 915, UnsaturatedFat 43 grams, Carbohydrate 6 grams, Fat 80 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 32 grams, Sodium 1015 milligrams, Sugar 2 grams
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
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