LAMB SHANKS WITH MUSHROOM BOLOGNESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F.
- Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
- Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
- Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
- Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
- Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.
LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)
This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.
Provided by flower7
Categories Lamb/Sheep
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
- While the garlic is roasting, stem and seed the chiles.
- Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
- In a few seconds, when they crackle, flip them and press down to toast the other side.
- In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
- Drain.
- In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
- Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
- With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
- Heat the oil in a 4-quart pot over medium-high heat.
- When hot, add the lamb and brown thoroughly, about 8 minutes.
- Add the chile puree and stir for about 5 minutes as the mixture thickens.
- Stir in beef broth and simmer until lamb is tender, about 2 hours.
- Add mushrooms, epazote, hot sauce and masa harina.
- Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
- Taste and season with salt.
Nutrition Facts : Calories 410.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 82, Sodium 345.8, Carbohydrate 12.7, Fiber 4, Sugar 1.5, Protein 24.2
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
MARINATED LAMB CHISLICK
Lamb tidbits are given a flavorful marinade, then broiled to perfection in this appetizer.
Provided by TIMMYSTER
Categories Appetizers and Snacks Meat and Poultry
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together 1/2 cup of Worcestershire sauce, liquid smoke, and lemon pepper in a bowl. and pour into a resealable plastic bag. Add the lamb cubes, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the dipping sauce by whisking together the salad dressings, 1 teaspoon Worcestershire sauce, mustard, ketchup, and onion powder in a small bowl. Refrigerate until ready to serve.
- Preheat the oven's broiler and set the oven rack in the middle of the oven. Spray a broiler pan with nonstick cooking spray.
- Drain the lamb cubes in a colander in the sink, discarding the marinade. Place the lamb cubes onto the prepared broiler pan. Cook in the preheated oven until the lamb has cooked to your desired degree of doneness, 10 to 15 minutes for medium.
- Place the lamb cubes on a plate covered with paper towels. serve hot with the dipping sauce using toothpicks. Do not reheat as lamb tends to lose flavor when reheated.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 8.8 g, Cholesterol 5.9 mg, Fat 4.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 493.6 mg, Sugar 5.2 g
BRY'S CHOCOLATE LAMB CHILI
Chocolate and lamb in chili? Of Course!!! This is a wonderful chili recipe, concocted by my son Bryan. We use Icelandic lamb because it is really lean. Lean lamb is a must.
Provided by Bev
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- In a large pot, cook onions and ground lamb in olive oil over medium heat.
- When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.
Nutrition Facts : Calories 366 calories, Carbohydrate 33.8 g, Cholesterol 50.6 mg, Fat 16.4 g, Fiber 10.9 g, Protein 22.6 g, SaturatedFat 5 g, Sodium 1051.5 mg, Sugar 6.2 g
LAMB CHILI
Provided by Marian Burros
Categories dinner, one pot, soups and stews, main course
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
- Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
- Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
- Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
- Stir in cumin, coriander and ginger. Reduce heat to simmer.
- Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
- Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
- Season with salt, if desired, and pepper.
LAMB CHILI
Categories Soup/Stew Bean Herb Lamb Vegetable Super Bowl Low Fat Healthy Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until just translucent, about 3 minutes. Add both chilis, tomatoes, broth, oregano, cumin and allspice. Bring mixture to boil. Cover pan and simmer until chilis are tender, approximately 30 minutes.
- Position rack in center of oven and preheat to 325°F. Puree sauce in batches in blender. Return sauce to same pan. Add lamb. Cover and bake until lamb is almost tender, about 50 minutes. Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes. Season with salt and pepper.(Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
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