LAMB & POTATO BAKE
A classic combination of flavours for a comforting family meal, with just five ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.
- Meanwhile, heat a little oil in a large non-stick frying pan. Brown the mince in 2 batches, breaking up any lumps with the back of a wooden spoon. Tip all the mince back into the pan, add the cinnamon and fry for 1 min. Pour in the tomato sauce and simmer for 5 mins. Slice the potatoes as thinly as you can without breaking the slices.
- Layer the mince and potatoes in a 1.5-litre baking dish. Season each layer and finish with a layer of potatoes. Spread the cheese or white sauce on top and bake for 35 mins until golden and the potatoes are tender.
Nutrition Facts : Calories 665 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.05 milligram of sodium
LAMB TRAY BAKE
Quick simple lamb supper
Provided by flawsome
Time 30m
Yield Serves 1
Number Of Ingredients 0
Steps:
- First of all peel the potato and cut it into small (½ inch, 5 mm) cubes, then put the cubes in a clean tea-cloth and dry them as thoroughly as possible. The rosemary should be crushed or bruised with a pestle and mortar, then finely chopped
- Next peel the garlic and cut a few slivers off; then, using a sharp knife, make a few little pockets in the chops and insert a small sliver of garlic into each one (the rest of the garlic should be chopped small). Now place the gratin dish on a high heat and heat the oil in it.
- As soon as it's hot add the cubes of potato, the onion and the chopped garlic and toss them around in the hot oil. Then make two spaces amongst the potato etc, and sit the chops in them. Sprinkle half the rosemary over the chops and the rest over the potatoes. Season everything with salt and pepper, then transfer the gratin dish to the high shelf in the oven to bake (uncovered) for about 25 minutes.
- After that remove the dish, spoon the chopped tomatoes into the potatoes, and return to the oven for a further 5 minutes. Then serve the chops with the potato mixture spooned over them.
NEW ENGLAND LAMB BAKE
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. -Frank Grady, Fort Kent, Maine
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.
Nutrition Facts : Calories 356 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 631mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
BAKED LAMB CHOPS
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
Provided by Leslie W Dobson
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
LEBANESE BAKED LAMB AND POTATOES
Make and share this Lebanese Baked Lamb and Potatoes recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spread the oil in a medium sized oven tray.
- Mix the first set of ingredients (kafta mixture).
- Spread the kafta mixture flat in the tray but no more than 1 cm thick.
- Bake in a hot oven for 20 minutes.
- Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper.
- Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened.
- Meanwhile, deep fry the potatoes, and keep on kitchen paper.
- When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes.
- Serve hot.
TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)
This delicious all-in-one meal couldn't get any easier or tastier. You can just fling it into the oven and pop over to the pub for a drink or two with friends, and when you get back it's almost ready! You may also use lamb chops instead of the cubes of lamb. It's great either way! The long slow cooking results in meltingly tender lamb and succulent potatoes.
Provided by MarieRynr
Categories Lamb/Sheep
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
- Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
- Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
- Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.
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