Marinated Lamb Steaks With Paprika Roast Tomatoes Butterbean Smash Recipes

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INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS



Incredible roasted shoulder of lamb with smashed veg & greens image

A decent shoulder of lamb is amazing however you cook it - this way's simple and does the meat proud

Provided by Jamie Oliver

Categories     Mains     Jamie at Home     British

Time 4h25m

Yield 6 with leftovers

Number Of Ingredients 16

1 big bunch of fresh rosemary
1 bulbof garlic
2 kg shoulder of lamb or hogget
olive oil
500 g seasonal greens, such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero
SMASHED VEG
750 g potatoes
3 large carrots
½ a large swede
2 knobs of unsalted butter
SAUCE
1 tablespoon plain flour
500 ml organic chicken or vegetable stock
2 heaped tablespoons baby capers
1 big bunch of fresh mint
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to full whack.
  • Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
  • Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
  • Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours - it's done if you can pull the meat apart easily with two forks.
  • Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
  • When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
  • Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
  • Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
  • Put a large pan of salted water on to boil for your greens.
  • Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
  • Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
  • Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
  • Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
  • Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

Nutrition Facts : Calories 649 calories, Fat 40.8 g fat, SaturatedFat 18.5 g saturated fat, Protein 36.9 g protein, Carbohydrate 35.6 g carbohydrate, Sugar 12.4 g sugar, Sodium 1.4 g salt, Fiber 9.2 g fibre

MARINATED LAMB STEAKS WITH PAPRIKA ROAST TOMATOES & BUTTERBEAN SMASH



Marinated lamb steaks with paprika roast tomatoes & butterbean smash image

Everyone will love these juicy lamb steaks teamed with new-age mash in this recipe by Silvana Franco

Provided by Silvana Franco

Categories     Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 15

6 x 140g/5oz boneless lamb leg steaks
8 fresh thyme sprigs
2 garlic cloves , thinly sliced
3 tbsp dry sherry
2-4 tbsp olive oil
2 x 250g punnets cherry tomatoes , preferably on the vine
1 shallot , very thinly sliced
2 tsp paprika
rocket , to serve
1 large plump, mild chilli , seeded and finely chopped
6 anchovy fillets in oil, drained
3 x 410g cans butter beans
20g packet flatleaf parsley
4 tbsp extra-virgin olive oil
juice of ½ lemon

Steps:

  • Put the lamb steaks on a baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil. Leave to marinate for at least 30 minutes.
  • Tip the tomatoes (still on the vine) on to another baking tray, sprinkle over the slices of shallot and drizzle with a tablespoon or two of olive oil. Season with the paprika and some salt and pepper.
  • Put the chilli and anchovies for the butterbean smash in your food processor and whizz to make a paste. Drain and rinse the butterbeans and tip them into a saucepan. Roughly chop the parsley. (You can prepare to this stage up to 3 hours ahead.)
  • When ready to cook, preheat the oven to fan 200C/conventional 220C/gas 7. Put both trays into the oven (the lamb above the tomatoes, if you don't have a fan oven) for 15-20 minutes depending on how well done you like your lamb. Take the trays out of the oven and leave on the side for 5-10 minutes to rest the lamb before serving.
  • Meanwhile, pour boiling water over the butterbeans to just cover them and quickly bring back to the boil, then lower the heat and simmer for a few minutes until the beans are completely heated through. Drain the hot beans and save the liquid. Tip the beans into the paste in the food processor and whizz until coarsely chopped. Now stir in the parsley, olive oil, lemon juice, a little salt and plenty of black pepper and 4 tbsp of the saved liquid. Whizz again to make a rough but soft and creamy mash, adding another 2 tbsp liquid if the mash is not soft enough.
  • To serve, put a lamb steak on each plate with a spoonful of butterbean smash. Pour the tomato juices around the meat and scatter over a few rocket leaves.

Nutrition Facts : Calories 470 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.81 milligram of sodium

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Top Asked Questions

How do you cook Lamb steaks with mash?
Everyone will love these juicy lamb steaks teamed with new-age mash in this recipe by Silvana Franco Put the lamb steaks on a baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil.
What do you put on your Lamb steaks?
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What is the best marinade for lamb chops?
A simple lamb marinade of vinegar, salt, pepper, garlic, and onions ensures flavorful meat every time. Recipe creator Noor says the marinade also works well with steak. Make restaurant-worthy grilled loin chops in the comfort of your own kitchen with this garlic-rosemary-Dijon mustard lamb marinade.
How to roast a marinated roast lamb shoulder?
Let's see in details how to roast a marinated roast lamb shoulder. Cut the garlic in half lengthwise. Place the cut surface on the cutting board and cut again in half lengthwise to create small strips/wedges (pic.1). Using a sharp knife create small cuts in the meat and insert the garlic strips (pic.2).

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