Lamb Wsauteed Veggies Recipes

LAMB WITH SAUTEED VEGGIES

Steps:

• In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tablespoon. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute the red pepper, zucchini and onion in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.

FOREVER ROASTED LAMB WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
• Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
• In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
• In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
• For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
• Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
• Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
• Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
• Increase the oven heat to 425 degrees F.
• Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
• Serve lamb warm with roasted vegetables.

SAUTEED SICILIAN LAMB

Steps:

• Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
• Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
• Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
• Serve the lamb with rice pilaf and garnish with the parsley.

ROASTED LAMB WITH ROOT VEGETABLES

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

LAMB STEW WITH VEGETABLES

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add lamb and onion; cook 5 minutes, stirring occasionally, until lamb is brown on all sides.
• Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
• Add potatoes, carrots, radishes and thyme. Simmer uncovered 12 minutes or until lamb and potatoes are tender. Add peas; simmer 5 minutes or until peas are tender. Stir in parsley, salt and pepper. Remove thyme sprigs before serving.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat oven to 325°F.
• Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
• Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
• Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
• While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.
• Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps. Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
• Make a beurre manié by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.

HEARTY LAMB AND VEGETABLE STEW

Steps:

• Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.

LAMB WITH SAUTEED VEGGIES

Steps:

• In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tablespoon. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
• Meanwhile, in a large skillet, saute the red pepper, zucchini and onion in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.