SLOW-COOKER LAMB WITH OLIVES AND POTATOES
- Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
- Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
- To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.
Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g
LAMB, LEMON AND OLIVE PASTA
- Cook onion in olive oil spray until soft. Add minced lamb, spices, salt and pepper, combine and cook till browned and cooked through. Drain off any fat from the meat mixture.
- Cook pasta and drain it, saving a little bit of the pasta water for the dressing. Combine all ingredients but the feta, toss well and put a bit of the water in to make a nice texture. Put into bowls, crumble feta over the top and season with salt, pepper and olive oil.
Nutrition Facts : Calories 731.2, Fat 42, SaturatedFat 13.9, Cholesterol 81.3, Sodium 563.3, Carbohydrate 67.6, Fiber 11.1, Sugar 2.5, Protein 24.7
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5/5 Total Time 30 minsCategory MainsCalories 526 per serving
- 1 Cook the onion slowly in a spray of olive oil until soft. Add the mince, spices, salt and pepper, toss to combine, and cook until browned and cooked through. Drain any fat off from the meat.
- 2 Cook the pasta, chop up all the bits, and when the pasta is ready, drain it and save a wee bit of the water to put in the sauce. Combine everything in the pan except for the feta, toss it well, and put a bit of the water in to make a nice texture. Put into bowls, crumble the feta over the top, season with salt, pepper and olive oil and devour.
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- Preheat the oven to 140°C/fan120°C/gas 1. Heat the olive oil in a large, wide pan with a lid over a medium heat. Season the shanks and brown all over in the pan for 8-10 minutes. Remove to a plate. Add the onion and fennel to the pan and cook for 8 minutes, stirring, until turning golden. Add the bay leaves, rosemary, chopped garlic, half the thyme and return the shanks to the pan.
- Pour in the stock and wine and heat until just bubbling. Cover with a tight-fitting lid and bake for 2½-3 hours, until the meat is achingly tender.
- Meanwhile, crush the remaining garlic with a pinch of salt and finely chop the remaining thyme. Put in a bowl with the lemon zest, parsley and extra-virgin olive oil and mix together well. Season with black pepper only.
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- Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
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- In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
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Top Asked Questions
How do you make Lamb and lemon pasta?Add half the lamb and cook, stirring, for 3 mins or until browned. Transfer to a heatproof bowl and cover to keep warm. Repeat with another 2 tsp of oil and the remaining lamb. Return lamb to the pan with the pasta, garlic, lemon rind, lemon juice, tomato, shredded basil, parsley and reserved cooking liquid.
How to cook lamb with pasta and Kale?Fall-apart lamb served over pasta and crispy kale. Preheat oven to 170°C. Make small cuts all over lamb and rub with olive oil, cumin, oregano, salt and pepper. Place lamb in a heavy-¬based roasting dish surrounded by onions, garlic cloves and lemon halves. Place thyme sprigs on top and cover tightly with foil.
How to make lamb tagine with green olives and lemon?In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours. Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest.
How to make a Greek stew with Lamb?A nice hearty Greek stew. Heat pan with olive oil. Add lamb, sear on all sides. Add onion and garlic. Add tomato paste, diced tomatoes, wine, oregano, cinnamon stick, and salt and pepper. Add enough water to cover meat. Bring to boil and reduce heat. Simmer 30-45min, until cooked.