Lamb With Pears Recipes

LAMB TAGINE WITH PEARS

Steps:

• In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots, and saute until lightly browned. Add lamb, and cook until browned all over. Add just enough water to cover (about 3 cups). Season with salt, pepper, ginger, cinnamon, and saffron. Simmer, covered, over low heat until lamb is very tender, about 1 hour. If the sauce needs to thicken, uncover, and cook for 15 minutes more.
• Meanwhile, quarter and core pears, but do not peel them. In a large skillet, heat butter and remaining tablespoon of oil over medium heat. Add pears, and cook until cut sides have caramelized. Place pears, skin-side up, on top of meat in the skillet. Continue to cook, covered, until pears are very tender, about 30 minutes. Be sure not to overcook pears or they will fall apart. Serve immediately.

LAMB WITH PEARS

Steps:

• In a large saucepan, brown the scallions in the grape seed oil. Add the Lamb steaks and brown on both sides. Put enough water in the sauce pan to half cover the meat and scallions.
• Sprinkle in the spices, stir until well mixed, and simmer.
• In another pan combine the butter with the remaining grape seed oil. Make sure the butter doesn't burn or brown. Add the sliced pear and caramelize the fleshy parts, NOT the skin. Add this to the Lamb and scallions. Cover and simmer until done to your liking.
• Serve with roti, paratha, or boiled potatoes. Goes well greek salad, tabouli, or chick-pea salad on the side.

LAMB WITH PEAR TAGINE

Steps:

• In a large sauce pan gently fry the onion in the olive oil until soft.
• Add lamb, ginger, and coriander to the pan and cook until it changes color.
• Add cumin, black pepper, cinnamon, and water to just cover the meat.
• Salt to taste.
• Cover and simmer gently until the meat is tender, about 1.5-2 hours.
• If there seems to be a bit too much liquid, displace the lid after an hour of cooking.
• Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
• NOTE:.
• For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.

LAMB BULGOGI WITH ASIAN PEAR DIPPING SAUCE

Steps:

• For lamb:
• Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. Pour 1 cup marinade into 15x10x2-inch glass baking dish. Open boned leg of lamb like book; add to baking dish, arranging in single layer. Pour remaining marinade over lamb, spreading to cover evenly. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.
• For dipping sauce and garnishes:
• Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact). Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.
• Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeño chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeño and garlic skewers on plate and set aside.
• Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.
• While lamb rests, grill jalapeños, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.
• Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves. Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapeños, garlic, and green onions around lamb. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

LAMB TAJIN, WITH SECKEL PEARS

Steps:

• Trim the lamb of excess fat. Mix salt, spices, grated onion, butter and herbs with the lamb in a heavy casserole. Toss together over low heat to release the aromas of the spices, but do not brown the meat. Pour in about two cups water and bring to a boil. Lower the heat and simmer, covered, for one-and-a-half hours, adding water if necessary and turning the meat occasionally in the sauce.
• After one hour, add the minced onion, and continue simmering over gentle heat for another 45 minutes, or until the meat is very tender and the sauce has become thick.
• Meanwhile, peel, core and quarter the pears. As you do this, put the slices into a little water with the lemon juice to stop them from turning brown. Rinse and poach in mildly sugared water to cover. Remove and let drain.
• Preheat oven to 375 degrees.
• Turn lamb into a serving dish. Arrange the pear pieces attractively among the lamb and dust lightly with cinnamon and sugar. Swirl the sauce in the casserole and taste for seasonings (the taste of ginger and pepper should just come through). Pour the sauce over and bake 15 minutes on the upper shelf of the preheated oven to glaze. Serve hot, directly from the baking dish.

LAMB CHOPS WITH ASIAN PEAR AND KIWI SALSA

Steps:

• Preheat broiler. Brush chops lightly on both sides with remaining 1 tablespoon honey; sprinkle with salt, pepper and remaining 1 tablespoon chopped fresh mint. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare. Combine pears, kiwis, cranberries, onions and lemon juice in medium bowl; mix in 2 tablespoons honey and 2 tablespoons chopped mint. Season salsa to taste with salt and pepper. Let stand 30 minutes, tossing occasionally.
• Transfer 2 lamb chops to each plate. Spoon salsa alongside and serve.