LAMB AND RED PEPPER STEW
A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
- Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
- Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
- Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
- Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
- Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
- When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
- Check the lamb seasoning before serving.
- Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
Categories Food Processor Lamb Marinate Backyard BBQ Bell Pepper Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 15
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
PYRENEES-STYLE LAMB BRAISED WITH RED PEPPER
Make and share this Pyrenees-Style Lamb Braised With Red Pepper recipe from Food.com.
Provided by AmandaInOz
Categories Lamb/Sheep
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season the lamb shanks with sea salt, freshly ground black pepper and the thyme, and set aside.
- Place the oil, onions and garlic in a large, heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned. Add the capsicums and cook gently for 45 minutes or until very soft.
- Add the tomatoes and bay leaves, and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.
- Add the wine and water, increase the heat to high and bring to the boil. Stir in the paprika, then reduce heat and simmer for a further 30 minutes.
- Preheat the oven to 180°C.
- Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top. The sauce should just come to the top of the meat, so that the lamb browns as the sauce evaporates.
- Cook for 2 hours, turning occasionally, or until the shanks are very tender.
Nutrition Facts : Calories 891.4, Fat 49.2, SaturatedFat 15.9, Cholesterol 242.1, Sodium 201.8, Carbohydrate 21.8, Fiber 6.6, Sugar 11.8, Protein 74.9
LAMB AND RICE WITH OLIVES AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine rice and 1 cup of water in a heavy-bottom pot. Bring to a boil; reduce heat, cover and simmer, cooking for a total of 17 minutes.
- Chop the whole onion.
- Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Add the oil, and reduce heat to medium high. Saute the onion until it softens and begins to brown.
- Meanwhile, trim the fat from the lamb, grind the lamb and mince the garlic. When onion is browning, add the lamb, breaking it up as it cooks. Add the garlic.
- Wash and trim the whole zucchini and pepper. Seed the pepper. Cut the zucchini into 1/2-inch cubes. Cut the pepper into narrow strips. When the lamb is browned, add zucchini and pepper. Saute a few minutes, until pepper begins to soften.
- Pit the olives, and cut coarsely. Stir in the tomato paste, cherries, olives, cumin and stock. Reduce heat, and simmer until vegetables are tender and liquid has been absorbed but mixture is still moist. Season with salt and pepper, and serve over the rice.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1523 milligrams, Sugar 23 grams
LAMB AND FETA PATTIES WITH RED PEPPER RELISH
Categories Lamb Pepper Appetizer Broil Quick & Easy Dinner Lunch Feta Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make relish:
- Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
- Make patties while relish is simmering:
- Preheat broiler.
- Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4 1/2-inch patties (about 1/2 inch thick).
- Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish.
LAMB AND RED PEPPER KEBABS
Steps:
- Cut lamb into 32 pieces, each about 1 1/4 inches. In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, 1 day.
- Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, 1 day.
- Prepare grill. Soak skewers in warm water 30 minutes.
- Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserve marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
- Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.
LAMB CHOPS ON A BED OF PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the peppers and onions. Separate onions into rings.
- Mince the garlic.
- Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
- Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
- Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
- Sprinkle each chop with 1/2 teaspoon vinegar.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 19 grams, Sodium 81 milligrams, Sugar 13 grams
BRAISED LAMB SHANKS WITH PEPPERS
Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
- Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
- Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.
GRILLED LAMB WITH RED LENTILS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Grill or broil lamb until medium rare. Cut it into strips and set aside.
- Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
- Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
- Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.
LAMB FETA PEPPERS
Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.
Provided by Taseia Armstrong
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
- Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
- In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
- Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
- Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).
Nutrition Facts : Calories 273.1 calories, Carbohydrate 19.3 g, Cholesterol 49.8 mg, Fat 16.8 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 8 g, Sodium 912 mg, Sugar 7.1 g
LAMB WITH DRIED AND FRESH RED PEPPERS
Adapted from The New Spanish Table. The original uses 4 pimientos choriceros, a dried Spanish pepper. I've used the recommended 3 anchos as a substitute.
Provided by Chocolatl
Categories Stew
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pour boiling stock over dried anchos.
- Soak until soft, about 30 minutes.
- Place peppers and liquid in blender or food processor and puree until smooth.
- Set aside.
- Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
- Add onions and cook until softened but not brown, 10 to 12 minutes.
- Stir in bell pepper strips and cook for 5 minutes, stirring.
- Cover, reduce heat to low, and cook until onions and peppers are very soft, about 15 minutes longer. Add a tablespoon of water from time to time if skillet looks too dry.
- Remove and set aside.
- Season lamb with salt.
- Dust lamb with flour.
- Heat remaining oil in a heavy 5-quart pot or Dutch oven over medium-high heat. Brown lamb in batches, about 5 minutes per batch. Remove and set aside.
- In the same pot, add the wine, remaining stock, tomatoes with their liquid, and reserved ancho puree.
- Bring to a boil over medium-high heat, stirring and scraping.
- Add onion mixture, stir to mix, and return meat to pot.
- Cover, reduce heat to low, and cook until lamb is tender, 1 1/2 to 1 3/4 hours. Stir often, as the stew tends to stick.
- Crush garlic and peppercorns into a paste.
- Add vinegar.
- Stir paste into stew.
- Cook until the flavors blend, 2-3 minutes.
- Garnish with minced parsley.
- Instead of cooking on the stovetop, you can braise this in a 325° oven, but you may have to add 1/2 cup more liquid.
Nutrition Facts : Calories 1081.8, Fat 80.7, SaturatedFat 29.3, Cholesterol 208.3, Sodium 426.1, Carbohydrate 29.1, Fiber 6.7, Sugar 10.6, Protein 54.2
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