LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
MINT CRUSTED RACK OF LAMB
I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Cook mint leaves in a pot of boiling water for about 10 seconds.
- Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
- Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
- Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
- Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
- Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
- Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
- Season each rack with salt and black pepper on all sides.
- Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
- Transfer lamb racks to the foil-lined baking sheet.
- Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
- Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LEG OF LAMB WITH MINT SAUCE
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
- Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
- Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.
LEMON AND MINT ROASTED LAMB
Steps:
- In large zip-top bag, add lamb, lemon pepper marinade, minced garlic, paprika, and mint. Squeeze out air and let marinade at room temperature for 30 minutes.
- Preheat oven to 450 degrees F.
- Place sliced onions in bottom of roasting pan. Remove lamb from bag and place on top of onions. Pour marinade mixture over lamb.
- Place in preheated oven and immediately reduce heat to 375 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F.
- Remove from oven and tent with aluminum foil and let rest for 10 minutes before carving.
- Serve with Saffron Couscous.
- In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
- Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.
MINTED LAMB & PEA STEW
Put that tin opener away and whip up your own hearty broth, great with a chunk of bread
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 mins. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.
- Pour over the stock, scraping up any meaty bits, then simmer for 10 mins until the veg are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.
- Scatter with mint to serve.
Nutrition Facts : Calories 357 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 28 grams protein, Sodium 1.38 milligram of sodium
SICILIAN LAMB SPEZZATINO WITH SAFFRON AND MINT
This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook. It has a bright-flavored lightness that makes it ideal for these balmy evenings. I served it with plain boiled potatoes - nothing more was needed.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Season chops generously with salt and pepper. Put olive oil in a wide deep skillet over medium-high heat. Lightly brown lamb on both sides, then remove and set aside. Lower heat to medium, add onion to pan and season with salt. Cook, stirring, until softened and lightly colored, about 5 minutes.
- Stir garlic, saffron and tomato paste into onions and cook 1 minute. Add wine and simmer for 2 minutes, then return lamb to skillet. Add 4 cups water, just to cover meat, and bring to a boil. Put on lid, turn heat to low and simmer gently for about 45 minutes, until quite tender.
- Remove lid and raise heat to a rapid simmer. Simmer until juices have reduced by nearly half and sauce has thickened somewhat (may be prepared ahead to this point). Taste and adjust seasoning. Just before serving, reheat and stir in chopped mint.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 39 grams, Carbohydrate 10 grams, Fat 74 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 29 grams, Sodium 991 milligrams, Sugar 3 grams
SPRING LAMB WITH MINTED GRAVY
This was my father's recipe. He was a professional caterer and loved to develop new recipes. Our family was lucky that he'd try them out on us first! This lamb was excellent.And the unique part about it was that instead of serving it with mint jelly, he incorporated it into a brown gravy, so the flavor is subtle, but incredibly good! I make this every Easter for our family. Preparation time includes two days for marinating
Provided by imatrad
Categories Lamb/Sheep
Time P2DT2h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Starting 2-3 days BEFORE cooking, purchase spring lamb.
- At Easter time, it's a good idea to order it from a butcher in advance.
- Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
- Ask for the string so you can tie it at home after marinating.
- At home, rub the lamb well, inside and out with the combined marinating ingredients.
- Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
- Marinate the lamb for two days before cooking.
- On the day of cooking, plan on 2 hours of roasting time.
- Preheat oven to 400°F.
- Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
- Meat thermometer should reach 140°F.
- Remove lamb from oven and let rest, covered in foil, while making gravy.
- Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
- Bring to a boil, reduce to simmer and thicken with roux.
- Add the sherry and butter, whisking to blend well.
- Season with salt and pepper and stir in the mint jelly, stirring until melted.
- Serve with lamb.
- For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
- Stir constantly with wooden spoon about 1 minute.
- Remove from heat.
- (See "roux" search if you need further details).
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