LAMB, BLACK PUDDING & MUSTARD HOTPOT
If you prefer traditional Lancashire hotpot, leave out the black pudding and the mustard
Provided by Good Food team
Categories Dinner, Main course
Time 3h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
- Cook the chops in the pan on a high heat so you get a good colour on the outside, but they're not cooked, then drain off the fat. Set the chops aside.
- Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
- Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.
Nutrition Facts : Calories 832 calories, Fat 43 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 3.1 milligram of sodium
LAMB STEW
I love the flavors of this recipe because they somehow seem as if they have been marinated for days instead of just hours. Lamb has a powerful flavor on its own and I find, with the right blend of spices, that it tastes like an even better version of itself. I use lamb shoulder or leg meat for this recipe. This is a simple marinade, rubbed on the meat and left overnight is a great foundation for this Moroccan lamb stew. The grated onions cooked with the lamb add body to the sauce. I try not to make this if I am in a hurry to eat it. If you have the luxury of time, marinate it Monday, cook it Tuesday, and eat it Wednesday! The anticipation...
Provided by Alex Guarnaschelli
Categories main-dish
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Marinate the meat: In a small bowl, combine the caraway, coriander, cumin, garlic powder, red pepper flakes, cloves, ginger and lemon juice. Whisk in the olive oil then grate in the garlic. Place the cut lamb on a parchment-lined baking sheet and dollop half of the marinade on top. Turn the meat over and dollop with the remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.
- Make the vinaigrette: In a small saucepan, simmer the raisins, red wine vinegar, honey, mustard seeds, orange juice, lemon juice and 1 cup water until the liquid is reduced by a little more than half and the mustard seeds are tender, 12 to 15 minutes. Whisk the vinegar mixture with the olive oil if using.
- Preheat the oven to 350 degrees F.
- Cook the lamb: Heat the canola oil in a large cast-iron skillet over medium-high heat. While the oil is heating, sprinkle the marinated meat with kosher salt and stir to combine. When the oil begins to smoke lightly, add the lamb pieces in a single layer and brown on all sides, adding a pinch of salt halfway through, 8 to 12 minutes. Stir in the onions and their juices, add a pinch of salt and cook for 2 to 3 minutes. Add the beef stock. Place the skillet in the center of the oven and cook until the meat is practically falling apart, 2 to 2 1/2 hours. Taste for seasoning. Allow the stew to sit on the stove and rest off the heat for 10 to 15 minutes before topping with the vinaigrette and serving.
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
RACK OF LAMB WITH MUSTARD SEED CRUST
Provided by Food Network
Yield 4 (4- rib) rack portions
Number Of Ingredients 10
Steps:
- Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid.
- Preheat an oven to 350 degrees.
- Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare.
- While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2 inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4rib rack portions.
LAMB STEW WITH BLACK MUSTARD SEEDS
Steps:
- Make seasoning paste:
- Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Cut gingerroot into 4 pieces. To a food processor with motor running add jalapeños, cherry peppers or red chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
- Heat a 5-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add lamb and cook over moderate heat, stirring, 10 minutes. Add water and simmer, partially covered, stirring occasionally, 45 minutes, or until lamb is tender.
- Add vinegar, salt, and sugar and cook stew, uncovered, stirring, until sauce is thickened slightly, about 5 minutes.
- Garnish stew with coriander and serve with rice, chutney, and squash.
CABBAGE & BLACK MUSTARD SEEDS
Make and share this Cabbage & Black Mustard Seeds recipe from Food.com.
Provided by Shanna021
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat peanut oil in pan large enough to fit the cabbage.
- Add the tspn. of black mustard seeds.
- When they begin to pop, add the 1/2 minced onion.
- Saute until the onions are tender.
- Add the cabbage and chilis and stir fry until tender and heated through.
- Salt to taste.
Nutrition Facts : Calories 151.4, Fat 7.6, SaturatedFat 1.2, Sodium 44.9, Carbohydrate 20.3, Fiber 6.5, Sugar 11.7, Protein 4.8
GRILLED LEG OF LAMB WITH MUSTARD SEEDS
Provided by Morley Safer
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Lay lamb out flat, and sprinkle with salt and pepper on all sides.
- Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
- Preheat a charcoal grill or oven broiler.
- Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
- Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.
Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams
LAMB STEW WITH POPPYSEED DUMPLINGS
Make and share this Lamb Stew With Poppyseed Dumplings recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Whisk together flour with a good sprinkle of salt and pepper. Toss lamb stew meat in flour mixture, shaking off excess.
- Heat 1 T vegetable oil over medium high heat in large heavy bottomed lidded pot until shimmering. Brown lamb on all sides in batches, adding more vegetable oil as needed between batches. Set meat aside.
- Add another 1 T vegetable oil to pot. When it shimmers, add chopped onion. Cook, stirring often, until onions are soft and beginning to brown. Add carrot, celery, parsnip and garlic and cook until vegetables begin to soften.
- Add browned meat and any accumulated juices back to pot. Pour in half a can of beer, chicken stock and half of the chopped parsley. Bring to a simmer over medium high heat, then turn down to low and partially cover. Simmer until meat is tender, about 1 hour. Season with salt and pepper to taste.
- Once meat is tender, make dumplings by whisking together flour, baking powder, salt and poppy seeds. In a separate bowl beat egg and combine with milk. Add milk and egg to flour mixture, and stir gently to combine. Do not overmix.
- Bring stew to a rolling simmer over medium high heat. Add dumpling batter to stew using a 1/4 cup dry measure until all batter is used. Cover for 10 minutes, remove lid and cook until dumplings are cooked, another 3-5 minutes. Garnish with parsley and serve with beer.
Nutrition Facts : Calories 864.2, Fat 22.5, SaturatedFat 8.1, Cholesterol 244.9, Sodium 1352.7, Carbohydrate 81.9, Fiber 5.1, Sugar 6.9, Protein 75.9
OLD-FASHIONED LAMB STEW
"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.
Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
MCINTIRE'S LAMB STEW
This Irish stew serves 4 to 6. It is our family recipe and I am sharing it with you because it's the best I've ever had. Make some soda bread with it, and have a cold Guinness. Slainte!
Provided by Beej
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 64.3 g, Cholesterol 54.4 mg, Fat 17.1 g, Fiber 9.6 g, Protein 22.1 g, SaturatedFat 7.2 g, Sodium 191.8 mg, Sugar 7.3 g
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