LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
NOISETTES OF LAMB WITH EIGHT SPICES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the sesame oil in a saucepan and cook the ginger and garlic over low heat, covered, until they are tender but not brown. Stir in the wine and stock and cook over medium heat about five minutes until the liquid is reduced by about half. Strain the mixture and return it to the saucepan. Simmer, whisk in the miso, adjusting the amount according to taste, and season with pepper. Set aside.
- Combine the dried herbs, the ground spices and the star anise in a spice grinder and grind fine. Use this mixture to coat the lamb on both sides.
- Heat the peanut oil in a heavy skillet and saute the lamb pieces over medium heat on each side until cooked to the desired degree of doneness. Put three lamb noisettes on each of four plates.
- Reheat the sauce and whisk in the remaining butter. Spoon the sauce around the lamb and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 59 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 24 grams, Sodium 250 milligrams, Sugar 0 grams, TransFat 0 grams
LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
Provided by Expat in Holland
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
LAMB NOISETTES WITH RED WINE SAUCE AND MINTED DUMPLINGS
This has to be one of my all time favourite recipes.I have cooked this endlessly for dinner parties,and used it many a time on my Christmas menus at the pub (due to popular demand!).I never get fed up of cooking (or eating) this.The sauce is fantastic with just a hint of rosemary and garlic and the delicious sweetness of redcurrant.I like to serve this with dauphinoise potatoes.I hope you enjoy it as much as me,and all of my customers that used to craze me for it.
Provided by Noo8820
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dumplings:.
- Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
- Add about 4 tsp of cold water to form a soft dough.Knead lightly,then with floured hands,shape into 12 small balls.Set aside.
- Sauce:.
- Melt 1 oz butter in a large pan and fry the shallots until browned.Add the garlic,rosemary and bay leaf,then pour in the wine and the stock.
- Bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.Cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm.
- Dumplings:.
- Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
- Add about 4 tsp of cold water to form a soft dough. Knead lightly, then with floured hands, shape into 12 small balls. Set aside.
- Sauce:.
- Melt 1 oz butter in a large pan and fry the shallots until browned. Add the garlic, rosemary and bay leaf, and then pour in the wine and the stock.
- Bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. Cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm.
- Season the lamb. Melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking.
- Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
- Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
- Simmer gently until the jelly melts.
- You can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it's not essential-just a matter of preference.
- Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.
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