Pan Fried Lamb Backstraps With Roasted Potatoes And Tomatoes Recipes

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
• Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

EASY BONELESS ROAST LAMB WITH ROASTED POTATOES AND TOMATOES

Steps:

• Heat oven to 450F with rack placed in the center of the oven
• Coat lamb in olive oil and slather with chopped garlic, rosemary and lemon zest
• Lightly salt and aggressively season with black pepper
• Roast to brown 15 minutes then reduce heat to 325F and roast 1 1/4 hours until a meat thermometer reads 130F (for rare) or 1 1/2 hours until an internal temperature of 140F for medium-rare once meat has rested
• Remove net and thinly slice
• While the lamb roasts, slice potatoes, adding them to a bowl of salted cold water as you go
• Once all of the potatoes are sliced, drain and add them to a large bowl
• Dress lightly with olive oil; season with rosemary and pepper
• Heat a large pan over medium heat with a drizzle of olive oil and melt butter into it
• Add onions and garlic, and season with salt, pepper and bay
• Cook until lightly golden and soft, 30 minutes, stirring frequently
• Hand-crush the tomatoes and combine with basil in a large bowl
• Arrange 1/3 of the potatoes in shingled layer in a large casserole dish, sprinkle with 1/3 of the cheese, top with half the onions then layer in half the tomatoes
• Repeat, topping the casserole with the last third of the potatoes and cheese
• Place in the oven alongside the lamb at 325F
• for 45 minutes
• When you remove the lamb, transfer potatoes to upper third of oven and lightly broil to brown cheese

PAN FRIED LAMB BACKSTRAPS WITH ROASTED POTATOES AND TOMATOES

Steps:

• Vegetables:.
• Preheat the oven to 200°C
• Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
• Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
• Lamb:.
• Put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
• Pour the mixture over the lamb and mix well so the lamb is well coated.
• Heat a frying pan until very hot and add the lamb.
• Pan-fry for about 4 minutes on each side until the lamb is medium.
• Remove from the pan and rest while you make the sauce.
• Pour any fat from the pan, put it over high heat and add the wine.
• Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
• Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.

LEG OF LAMB WITH TOMATOES AND GARLIC

Steps:

• Put a rack in the middle of the oven and preheat oven to 450 degrees.
• Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
• Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
• Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
• Carve lamb and serve with tomato mixture and roasted garlic.