PISTACHIO CRUSTED RACK OF LAMB
The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
- Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
- Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g
LAMB RAGOUT
Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!
Provided by Lorac
Categories Lamb/Sheep
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter and brown lamb over high heat.
- Add garlic and rosemary, stir for 30 seconds.
- Add wine and stir, mix in beef broth and tomato puree.
- Reduce heat, cover and simmer for 1 hour.
- Remove cover,increase heat to medium high and cook until sauce begins to thicken.
- Add tomatoes and olives and cook 5 minutes.
- Stir in parsley and serve.
LAMB IN PHYLLO PASTRY
Steps:
- Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
- Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
- Preheat the oven to 400 degrees F.
- Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;
BAKED RIGATONI WITH LAMB RAGù
"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
LAMB RAGOUT
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp. Drain the bacon on paper towels, crumble and reserve. Turn up the heat. Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side. As each batch is done, set it aside in a bowl.
- Add the onion, carrots and celery to pan. Cook for 8 minutes, stirring occasionally, until the vegetables soften. Return the lamb to the pan with the bacon. Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth. Simmer very gently, stirring occasionally, for 1 1/2 hours. Season with salt and lots of pepper.
- Combine the parsley, orange rind, lemon rind and 2 tablespoons sage. Stir 3 tablespoons of this mixture into the ragout. Let sit for 5 minutes. Pass the remaining parsley mixture at the table. Serve with polenta, pasta or rice.
HAZELNUT-CRUSTED RACKS OF LAMB WITH TOMATO-OLIVE RAGOûT
Steps:
- Prepare lamb:
- Mix 1 cup oil, rosemary and garlic in 13 x 9 x 2-inch glass baking dish. Sprinkle lamb with salt and pepper. Add to marinade; turn to coat on all sides. Cover and chill overnight, turning occasionally.
- Grind bread in processor until small crumbs form. Combine 2 cups crumbs (reserve and remaining crumbs for another use), parsley, nuts and shallots in processor. Process until nuts are finely ground. Gradually add 2 tablespoons oil; process until crumbs begin to stick together. Transfer to bowl. Season with salt and pepper. Add 1 tablespoon oil toss gently to coat. (Coating can made 1 day ahead. Cover, chill.)
- Make tomato-olive ragout:
- Heat olive oil in heavy large skillet over medium-low heat. Add onions, garlic and dried red pepper. Sauté 5 minutes. Add fennel and sauté until translucent, about 3 minutes. Add tomatoes with their juices and olives. Increase heat and bring to gentle boil. Cook until onions are tender and juices thicken, stirring occasionally and breaking up tomatoes with spoon, about 18 minutes. (Can be prepared 1 day ahead. Cover, chill. Rewarm over medium heat before continuing.)
- Final preparation:
- Preheat oven to 400°F. Heat heavy large skillet over high heat. Remove lamb from marinade. Add lamb to skillet with some marinade still coating lamb. Cook until brown, about 4 minutes per side. (If necessary, brown 1 rack at a time.) Using tongs, transfer lamb to baking sheet; cool 15 minutes. Spread 1 1/2 tablespoons mustard over rounded side of each rack; firmly press half of breadcrumb coating into mustard on each rack.
- Roast lamb until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 25 minutes. Let lamb rest 15 minutes.
- Meanwhile, mix basil and butter into warm ragout; stir until butter melts. Season to taste with salt and pepper.
- Transfer lamb to cutting board. Cut lamb between bones into individual chops. Divide chops among 4 plates. Spoon ragout alongside chops and serve.
LAMB RAGOUT WITH SPRING VEGETABLES
To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh spring produce, a mixture of small vegetables like baby turnips, fava beans and scallions. To keep it on the lighter side, use a splash of white wine instead of red. Finish with peas or asparagus tips, cooked briefly, if they are available. The stew can be made a day ahead, but the vegetables should be freshly cooked before serving.
Provided by David Tanis
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season lamb chunks generously with salt and pepper. Sprinkle with fennel seed and rub to distribute. Set aside for 30 minutes (or refrigerate for up to several hours, or overnight).
- Heat oven to 350 degrees. Put 2 tablespoons oil in a Dutch oven or similar heavy pot over medium-high heat. When hot, add lamb and brown on all sides, until meat is well caramelized, about 10 minutes. Work in batches if necessary to avoid crowding pan.
- Remove lamb, turn heat to medium and add onions (and a little oil if necessary) and cook, stirring, until softened and lightly colored, 5 to 8 minutes. Add garlic, bay leaf and thyme and cook for 1 minute, then stir in tomato paste. Sprinkle with flour and cook 2 minutes more. Add white wine and whisk well as mixture thickens. Whisk in broth and bring to a brisk simmer.
- Return meat to pot. Cover pot and bake for about 1 hour 15 minutes, until meat is tender when probed. Taste sauce and adjust seasoning. Keep warm, or cool to room temperature and refrigerate overnight before proceeding with vegetables (which should be prepared right before serving).
- Prepare the vegetables: Remove fava beans from pod. Blanch 2 minutes in boiling water, then cool in ice water. Peel and discard outer gray skin from each bean. You should have about 1 1/2 cups. Set aside. (If using frozen lima beans or edamame, cook the thawed beans for 3 to 4 minutes in salted boiling water.)
- Bring a medium pot of fresh water to a boil and salt well. Add fennel and simmer until tender, about 2 minutes. Remove with spider and rinse with cold water to refresh. In the same pot, cook carrots until tender, about 4 minutes, then remove and refresh. Cook turnips for 3 minutes, then remove and refresh.
- Just before serving, melt butter in a wide skillet over medium heat. Add cooked fennel, carrots and turnips. Add scallions and stir to distribute. Season with salt and pepper. Add a splash of water and cook until scallions have softened, about 2 minutes. Add fava beans and heat through. Stir in lemon zest and parsley.
- Transfer meat and sauce to a large serving dish. Spoon vegetables around meat and garnish with fennel fronds.
Nutrition Facts : @context http, Calories 1063, UnsaturatedFat 30 grams, Carbohydrate 70 grams, Fat 60 grams, Fiber 17 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2114 milligrams, Sugar 14 grams, TransFat 0 grams
LAMB RAGOUT WITH FILLO CRUST
Make and share this Lamb Ragout With Fillo Crust recipe from Food.com.
Provided by Stacelee
Categories Lamb/Sheep
Time 1h39m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut lamb into 3cm cubes' Combine lamb and marinade in bowl, cover; refrigerate several hours or ovemight. Drain lamb from marinade; discard.
- marinade. Heat oil in large pan, add onion and garlic, cook, stirring, until onion is soft, add-lamb, cook, stirring until lightly browned. Stir in flour, paste, then garam masala, cinnamon and undrained crushed tomatoes, bring to boil, simmer covered, 1 hour or until lamb is tender.
- Remove lid, simmer, uncovered, 10 minutes, stir in parsley; cool.
- Divide lamb mixture between 4 ovenproof dishes (2 cup capacity), top with cheese.
- Layer pastry sheets togethel brushing each with butter. Cut 4 rounds from pastry large enough to cover tops of dishes and overhang edge by 1cm. Lightly brush rims of dishes with butter, cover with pastry rounds, press around rims firmly.
- Place dishes on oven tray, bake in moderate oven 20 minutes or until pastry is lightly browned.
- Marinade: Combine all ingredients in bowl; mix well.
Nutrition Facts : Calories 1540.6, Fat 100.3, SaturatedFat 44.3, Cholesterol 349.6, Sodium 1471.3, Carbohydrate 64.4, Fiber 4.4, Sugar 38.5, Protein 84.2
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