Minty Lamb Lasagna Recipes

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MINTY LAMB LASAGNA



Minty Lamb Lasagna image

Not sure where this one came from originally, and have made a few modifications, but it's still quite different than the lasagnas this Georgia girl is used to! Great with some spinach, eggplant or zucchini thrown in.

Provided by little_wing

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 chopped onion
2 garlic cloves, crushed
2 teaspoons vegetable oil
1 lb lean ground lamb
2 tablespoons chopped of fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
14 ounces tomatoes with juice
7 ounces lasagna noodles
1 1/4 cups skim milk
3 tablespoons flour
1/2 tablespoon butter
1/4 cup parmesan cheese

Steps:

  • Cook onion and garlic until soft.
  • Add lamb to the pan and brown.
  • Add mint salt, pepper, and tomatoes with juice. Bring to a boil, reduce heat, cover the pan and simmer for 30 minutes.
  • Cook lasagna noodles according to package directions, undercooking slightly.
  • Drain and let stand on paper towels until cool.
  • Preheat oven to 350.
  • Combine milk, flour, and butter in a small pan over med-low heat, stirring constantly until sauce thickens.
  • Season with salt and pepper if desired.
  • Coat 13x9 baking dish with cooking spray.
  • Alternate layers of noodles with meat mixture beginning and ending with noodles.
  • Spread white sauce over top and sprinkle evenly with cheese.
  • Bake 40 minutes or until brown and bubbly.

Nutrition Facts : Calories 439.5, Fat 22.2, SaturatedFat 9.5, Cholesterol 62.6, Sodium 389, Carbohydrate 37.4, Fiber 2.5, Sugar 3.9, Protein 21.8

LAMB RAGU WITH MINT



Lamb Ragu with Mint image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

LAZY LASAGNA WITH LAMB RAGU, SPINACH AND RICOTTA



Lazy Lasagna with Lamb Ragu, Spinach and Ricotta image

Provided by Rachael Ray : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground lamb
A couple sprigs rosemary, leaves picked and finely chopped
1 tablespoon fresh oregano or marjoram, finely chopped or 1 teaspoon dried
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1 onion, finely chopped
1 carrot, peeled and finely chopped or grated
4 large cloves garlic, grated or finely chopped
1/4 cup tomato paste
2 cups chicken stock
1 cup dry white wine
Salt
1 pound wavy edge lasagna noodles, broken into large, irregular pieces
3 tablespoons butter
2 rounded tablespoons all-purpose flour
2 1/2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
2 cups fresh ricotta cheese
A generous handful, freshly chopped mint and/or parsley (about 1/4 to 1/3 cup)
2 (10-ounce) boxes organic, chopped spinach, defrosted and drained
1 cup shredded or freshly grated Parmigiano-Reggiano cheese

Steps:

  • For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer.
  • In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid.
  • Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste.
  • Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
  • Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
  • To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.

BBQ MINTY GARLIC LAMB



BBQ minty garlic lamb image

Infuse lamb with mint and garlic - goes really well on the barbecue, or cook indoors for 4-5 mins on each side

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 5

2 tbsp olive oil
2 garlic cloves , finely chopped
1 tbsp balsamic vinegar
20g pack mint , leaves only, chopped
4 lamb leg steaks

Steps:

  • Whisk the oil with garlic, balsamic vinegar and mint. Season to taste, then pour into a nonmetallic dish. Add the lamb, turning to coat in the marinade. Cover, then leave for 10 mins or up to 1 hr. Remove the lamb from the marinade and lay on the barbecue. Cook for 3-4 mins each side or until just cooked through. Serve with a tomato salad and pitta breads.

Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.25 milligram of sodium

LAMB LASAGNE



Lamb lasagne image

Use lamb neck fillets to make this family-sized lasagne - they're a cheap, readily available cut. You can also freeze this for an easy supper midweek

Provided by Tommy Banks

Categories     Dinner, Main course, Pasta, Supper

Time 5h30m

Number Of Ingredients 13

1 tbsp olive oil
4 lamb neck fillets (about 400g)
1 garlic clove
1 rosemary sprig
500g carton passata
500ml whole milk
50g unsalted butter
50g plain flour
70g parmesan , grated
6 lasagne sheets
2 mozzarella balls, torn into thin strips
2 tbsp panko breadcrumbs
dressed chicory leaves to serve, (optional)

Steps:

  • Heat oven to 130C/110C fan/gas 1. Heat the oil in a casserole dish. Season the lamb generously, then sizzle for 5 mins until nicely browned. Add the garlic and rosemary and cook for a minute more, then pour over the passata. Rinse out the passata carton with a splash of water, then pour that in too. Season, then bring to a simmer. Cover tightly with foil, top with the lid, then cook in the oven for at least 3½ hrs or up to 4 hrs, until the lamb is shreddable. Leave the lamb to cool slightly, then use two forks to shred it into the sauce. Will keep in the fridge for two days, or in the freezer for 6 months.
  • To make the béchamel, heat the milk in a saucepan until just simmering. In a separate pan, melt the butter, then add the flour and stir to make a sandy paste. Slowly whisk in the hot milk until combined and you have a glossy white sauce. Stir in half the parmesan and season. Meanwhile, soak the lasagne sheets in just-boiled water to soften, then drain.
  • Heat oven to 180C/160C fan/gas 4. Spread a thin layer of the lamb sauce over the base of a small lasagne dish, then top with a layer of pasta, followed by a third of the béchamel and a third of the mozzarella. Add a second layer of lamb, then again top with pasta, then béchamel, then mozzarella. Add a final layer of pasta, then top with the rest of the béchamel, the last of the mozzarella, the remaining parmesan and the panko breadcrumbs. Bake the lasagne for 35 mins, then turn the oven up to 190C/170C fan/gas 5. Bake for 10 mins more to crisp up the top, then leave to rest for 10 mins before serving straight from the dish with a few dressed chicory leaves, if you like.

Nutrition Facts : Calories 863 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium

MINT LAMB STEW



Mint Lamb Stew image

The lamb here isn't just tender-it melts in your mouth! This recipe is an adaptation of a stew my mother used to make while I was growing up in England. Now I round it out with local root vegetables. -Maureen Evans, Rancho Cucamonga, California

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lamb stew meat, cubed
2 shallots, sliced
2 tablespoons olive oil
1/2 cup red wine
2 cans (14-1/2 ounces each) beef broth
2 medium potatoes, cubed
1 large sweet potato, peeled and cubed
2 large carrots, cut into 1-inch pieces
2 medium parsnips, peeled and cubed
1 garlic clove, minced
1 tablespoon mint jelly
4 bacon strips, cooked and crumbled
Minced fresh mint, optional

Steps:

  • In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches., Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker., Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

Nutrition Facts : Calories 442 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1016mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 5g fiber), Protein 31g protein.

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

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

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

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

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