Lamb In Sundried Tomato Sauce Recipes

SUNDRIED TOMATO AND GARLIC ROAST LAMB

Steps:

• Preheat oven to 220C | 430F. Combine the sundried tomatoes in their oil with 4 garlic cloves in a small magic bullet blender cup (or a food processor). Process until smooth and a paste has formed. Add the salt (it will be salty but is needed to roast the lamb).
• Place the lamb into a roasting tray; rub the mixture all over the lamb to evenly coat. Slice about 6 shallow opining (or slits) around the lamb (top and bottom of the roast) and rub the tomato mix into the slits. Slice the remaining clove of garlic into thin slices and place one or two slices into each opening. Sprinkle with a little extra salt (optional).
• Cover tray with foil and place onto the middle rack of your oven to bake for 40 minutes (for medium rare - or leave longer until cooked to your liking). Remove tray from oven; uncover; place lamb back in your oven onto the middle rack; change oven settings to grill/broil on high heat and grill for a further 5-10 minutes, or until golden, char grilled crispy on top. Rotate lamb to grill for a further 5-10 minutes to crisp the underside.
• Remove from oven and allow to rest for a good 5-10 minutes. Pour the juices from the pan into a serving jug and pour the juices over the lamb to serve.
• Serve with Potato Salad!

LEG OF LAMB WITH SUNDRIED TOMATOES

Steps:

• In a large freezer bag, combine dressing, balsamic vinegar, garlic, coriander seeds and hot pepper flakes. Add leg of lamb and seal bag. Shake bag to thoroughly coat lamb with marinade. Repeat several times during marinating time. Marinate in refrigerator for 4 hours. Preheat barbecue to medium heat. Remove lamb from freezer bag and drain well. Place lamb on oiled barbecue grill and cook, covered, for 20 minutes per side, or until meat is pink and internal temperature reaches 70°C (160°F). Remove from barbecue, cover with aluminum foil and let stand for 10 minutes. Garnish lamb with fresh coriander. Serve with grilled vegetables and couscous. Variation: Replace the vinaigrette with Dijon mustard and the balsamic vinegar with cider vinegar.

LAMB WITH SUNDRIED TOMATO AND BASIL SAUCE

Steps:

• 1. Heat the oil, add in the garlic and cook the lamb chops for 6-8 min each side till cooked through. 2. Place the sundried tomatoes, garlic, basil (reserving a few leaves for decoration) parsley, stock and seasoning in a blender or possibly food processor and blend till smooth. 3. Transfer the sauce to a pan, heat through and serve with the lamb.

LAMB IN SUNDRIED TOMATO SAUCE

Steps:

• Pan-fry 4 leg steaks for approx 14-18 mins - until cooked through. Remove from the pan and keep warm.
• Add 200ml lamb or chicken stock to the pan and bring to the boil with 2tsp sundried tomato paste. Reduce the heat and stir in 2 tbsp creme fraiche and soft cheese. Add a squeeze of lemon juice and season well.
• Simmer for a few minutes, add a few shredded fresh basil leaves and pour over the lamb.
• Serve with your choice of potatoes (crushed new potatoes go really well) and sugar snap peas or fine green beans.

LAMB IN TOMATO SAUCE

Steps:

• Heat olive oil in large sauce pan and add garlic.
• Brown the lamb all over and then add the tomato and onion and toss around a bit more.
• Add all the other ingredients and stir well before covering with water.
• Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
• When the sauce is a little thick (not like paste but not water either) it should be done.
• Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
• Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.

LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
• Preheat broiler. Lightly oil rack of a broiler pan.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

TOMATO SAUCE WITH LAMB AND PASTA

Steps:

• Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
• Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

HERBY BAKED LAMB IN TOMATO SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
• Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
• Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES

Steps:

• Toss the lamb in the flour and shake away any excess.
• Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
• Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
• Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
• Serve the lamb with the pan juices and sprinkle over the parsley or basil.

MINT-TOMATO SAUCE FOR LAMB

Steps:

• Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.