Paprika Lamb Recipes

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PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE



Paprika Roast Leg of Lamb with Mint Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 11h40m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup fresh parsley
1 clove garlic
1 teaspoon dijon mustard
1 teaspoon capers
Juice of 1/2 lemon
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup extra-virgin olive oil
For the lamb:
3/4 cup extra-virgin olive oil Juice of 2 lemons
10 cloves garlic, grated
3 tablespoons smoked paprika
3 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 6-to-8-pound bone-in leg of lamb, hip bone removed
For the mint sauce:
1 cup fresh mint

Steps:

  • Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
  • Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.

VEAL OR LAMB PAPRIKASH



Veal or Lamb Paprikash image

Provided by Rachael Ray : Food Network

Time 3h30m

Yield : 4 servings, plus leftovers

Number Of Ingredients 17

2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes
Salt and freshly ground pepper
All-purpose flour, for dredging
EVOO, for drizzling
6 tablespoons butter, cut into pieces
3 onions, chopped
3 tablespoons plus 1 teaspoon good-quality sweet paprika
1 1/2 teaspoons ground cumin
2 to 3 large cloves garlic, crushed
2 large fresh bay leaves
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 large heirloom or organic tomato, chopped
1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb)
1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb)
1 cup creme fraiche, plus a few dollops for garnish
1/2 cup drained caperberries, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
  • Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
  • Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
  • For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
  • Any leftover stew is great for lunch or with poached eggs.

LAMB CHOPS & SMOKED PAPRIKA SWEET POTATOES



Lamb chops & smoked paprika sweet potatoes image

Serve moreish minted lamb chops with paprika sweet potatoes and a lemon yogurt dressing. Ready in 25 minutes, the dish is ideal for a speedy midweek dinner

Provided by Elena Silcock

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10

½ small pack mint , chopped (reserve a few leaves to serve)
1 garlic clove , crushed
2 tbsp olive oil
4 lamb chops
2 sweet potatoes , cubed
1 red onion , cut into wedges
1 tsp smoked paprika
35g feta
75ml natural yogurt
½ lemon , juiced

Steps:

  • Mix the mint and garlic with 1 tbsp of the oil and some seasoning, then rub all over the chops. Heat a frying pan over a high heat and, holding the chops fat-side down, fry until the fat is golden, around 2 mins, then lie flat and fry for 3 mins either side. Cover with foil and set aside.
  • Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.
  • Put the red onion in the pan you used for the lamb, fry over a medium heat for 3-5 mins, scatter in the paprika, cook for 2 mins, then toss in the sweet potato. Season.
  • To make the yogurt, mash the feta with a fork, whisk with the yogurt and lemon juice, season well, then add enough water to make it a drizzling consistency. Serve the chops with the sweet potatoes, drizzle over the yogurt and scatter over the mint leaves.

Nutrition Facts : Calories 734 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 1 milligram of sodium

PAPRIKA LAMB



Paprika Lamb image

From a cookbook belong ing to a friend. We made thse at her place the other night-the original recipe used half a teaspoon of cumin and a quarter oteaspoon of smoked paprika-hardly worth it we reckoned, so we upped those to suit ourselves. Glad we did!

Provided by JustJanS

Categories     Lamb/Sheep

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

12 lamb cutlets
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
3 garlic cloves, crushed
1 tablespoon olive oil
salt
fresh ground black pepper
lemon wedge, to serve

Steps:

  • Mix the cumin, paprika, garlic, oil and salt and pepper together in a small bowl, then massage over the cutlet. Leave them to marinate for at least 3 hours and overnight if you have time.
  • Heat your grill and cook the lamb cutlets until done to your liking (our Aussie chops are quite small and only need around 3 minutes a side to cook to pink).
  • Squeeze with lemon and serve.

PAPRIKA LAMB SHANKS



Paprika Lamb Shanks image

From Huey's Cooking Adventures. Saw Huey making this on his show and as I love lamb shanks I am saving it here to use when we have cooler weather. Veal shanks can be used instead of lamb.

Provided by ImPat

Categories     < 4 Hours

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

vegetable oil
6 lamb shanks (french trimmed)
salt & freshly ground black pepper (sea salt used)
3 green capsicum (bell peppers, cored, seeded and cut into chunks)
2 garlic cloves (minced)
2 large onions (diced)
2 tablespoons sweet paprika
3 tablespoons plain flour
2 cups dry white wine
3 cups chicken stock
2 (400 g) diced tomatoes (canned)
2 bay leaves
2 carrots (medium peeled, cut into chunks)
250 g sour cream
2 tablespoons parsley (fresh chopped)
400 g egg noodles (fresh cooked and drained)

Steps:

  • Heat a layer of vegetable oil in a heavy-bottomed pot and brown the shanks all over, seasoning once the shanks are sealed and remove.
  • Add a little fresh oil, if needed and gently saute the capsicum, garlic and onions until tender, regularly stirring.
  • Then add the paprika and stir until the spice is toasted.
  • Add 2 tablespoons flour, mix in until well incorporated and cook for a few minutes.
  • Pour in the wine and stock and add the tomatoes with a decent amount of seasonings and stir well and return the shanks to the pot, together with the carrots and mix well and cover and bring to the boil.
  • Then turn down the heat and very gently simmer for about 1 1/2 hours until the meat is very tender (the time will depend on the size of your shanks) and almost falling of the bone.
  • Combine the sour cream and remaining flour in a bowl (this is important as it will stop the sour cream from splitting).
  • Remove the shanks and add the sour cream mixture to the pot and whisk well, taste for seasoning and then add the parsley with the cooked noodles.

HUNGARIAN LAMB STEW



Hungarian Lamb Stew image

A sheepherder's fair is held every July in Powder River, Wyoming, and one of the events is a lamb/mutton stew cook-off. I experimented with this recipe for about a year, but it was worth the effort - I won first place!

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 9 servings.

Number Of Ingredients 12

3 slices bacon, cut into 1-inch pieces
2 medium onions, thinly sliced
2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons Hungarian paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 garlic clove, minced
1 medium green pepper, sliced, divided
1 medium sweet red pepper, sliced, divided
1 cup water
3 medium potatoes, peeled and cut into 3/4-inch pieces
1 large tomato, sliced

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, reserving drippings. Cook onions in drippings until tender. Remove onions. Brown meat in drippings on all sides over medium-high heat. , Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add additional water, if necessary. , Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary.

Nutrition Facts : Calories 241 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 388mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

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