MARINATED LAMB CHOPS WITH GARLIC AND HERBS
Super flavorful, herb and garlic marinated lamb chops are easy, fast, and elegant, making them perfect for guests or for every day dining.
Provided by Rachel Gurk
Categories Beef
Time 40m
Number Of Ingredients 10
Steps:
- In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper.
- Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.
- Heat grill pan over medium heat and grill 2-3 minutes per side for medium rare.
- Rest one or two minutes before serving.
- If desired, chops can be broiled. Preheat broiler to high, broil chops 2-3 minutes per side.
Nutrition Facts : ServingSize 2 chops, Calories 798 kcal, Carbohydrate 4 g, Protein 67 g, Fat 58 g, SaturatedFat 26 g, TransFat 3 g, Cholesterol 215 mg, Sodium 587 mg, Fiber 1 g, UnsaturatedFat 29 g
GARLIC AND HERB LAMB
A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
Provided by DICIA
Categories Meat and Poultry Recipes Lamb
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg
POACHED LOIN OF LAMB
Yield Serves 4
Number Of Ingredients 7
Steps:
- On a work surface tie together with string the eye of the loin and the tenderloin at 1-inch intervals and tie the length of the meat with string, leaving enough string at the ends to reach the handles of a kettle. Make several slits in the meat, insert the garlic, and chill the meat, covered, while making the stock.
- In the kettle combine the reserved bones and scraps, the salt, and 12 cups cold water, bring the water to a boil, skimming the froth, and simmer the mixture for 1 hour. Strain the stock through a fine sieve into a bowl, discarding the solids, return it to the kettle, cleaned, and bring it to a simmer over moderately high heat. Lower the lamb into the stock without letting it touch the side or the bottom of the kettle, tie the string to the handles, and simmer the lamb for 10 to 12 minutes for medium-rare meat. Remove the lamb from the kettle, discard the strings, and let the lamb stand on a cutting board for 3 minutes. Cut the lamb diagonally into 1/2-inch-thick slices, divide it among 4 plates, and spoon the chutney onto the plates.
GARLIC: BLANCHED, POACHED, ROASTED, OR TOASTED
Steps:
- Blanching: Bring a small saucepan of water to a low boil. Separate the cloves from 1 head of garlic, leaving the skins on, and drop into water for 5 minutes. Remove and drain. Store, skin on, in an airtight container in the refrigerator for up to 1 week.
- Poaching: In a small cast-iron pot, bring 1 cup olive oil to a very low simmer on a grill or in a wood-fired oven and drop peeled cloves from 1 head of garlic in to cook for 10 minutes. Remove, drain, let cool, and store in an airtight container in the refrigerator for up to 1 week. Reserve the poaching oil and use as a flavoring or finishing oil.
- Roasting: Garlic is easy to roast and develops much more flavor in a wood-fired environment. Simply cut the top off a whole head of garlic to expose the cloves and drizzle with a bit of olive oil. Place in a small clay cooker or cast-iron pot or an aluminum-foil packet and place in the wood-fired oven or on a covered grill to roast until soft to the touch, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
- Toasting: Toast the skin-on cloves from 1 head of garlic in a dry skillet over high heat until the skins are slightly browned. You are toasting but not cooking the garlic. Slice or mince the garlic as called for in the recipe. Store in an airtight container and refrigerate for up to 2 weeks.
SLOW-ROAST LAMB WITH PRUNES & ROASTED GARLIC
Tuck in to slow roasted lamb for Sunday lunch, with a delicious marinade made with prunes, pomegranate molasses and spices. Pair with our boulangère potatoes
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 5h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Remove any loose skin from the garlic bulbs and slightly fan the cloves without removing them from the root. Put on a sheet of foil, then drizzle with the 2 tbsp oil and sprinkle with salt. Wrap in the foil, and roast in the oven for 30-35 mins until soft. Leave to cool.
- For the marinade, put the prunes in a jug with 100ml boiling water for 10 mins until soft. Squeeze the roasted garlic flesh from the skins into the jug, then add the rest of the marinade ingredients. Whizz together using a hand blender until smooth.
- Put the lamb in a large baking dish. Make small incisions with a sharp knife, then pour the marinade over, massaging it into the holes. Cover with foil and leave to marinate in the fridge for at least 30 mins or up to 24 hrs.
- Turn the temperature up to 200C/180C fan/gas 6 and put the lamb in the oven, immediately turning it down to 150C/130C fan/gas 2. Cook for 3-4 hrs, until the lamb has pulled away from the bone. Remove from the oven.
- Pour the juices into a jug, then skim off the layer of fat. Turn the grill to high, then brown the lamb for 10 mins. Remove, loosely cover with the foil, and rest for 20 mins before shredding the meat.
- Add 1½ tbsp of the juices to a saucepan over a medium heat and mix in the flour or cornflour. Cook for 3 mins, stirring, until it starts to colour, then add the wine, and simmer to reduce the liquid by half. Stir in the remaining meat juices. Taste for seasoning, then serve with the lamb.
Nutrition Facts : Calories 485 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
POACHED LAMB WITH GARLIC
Provided by Barbara Kafka
Categories dinner, main course
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Place the lamb, fat side up, in a 2-quart round or oval souffle dish with sides at least 2 1/2 inches deep. Sprinkle garlic cloves around and under the lamb. Pour the broth and cream over all. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 15 minutes.
- Pierce the plastic with the tip of a small knife to release steam, then uncover carefully. Turn the lamb over, re-cover, and cook 15 minutes longer.
- Remove the lamb from the oven, pierce the plastic, and uncover. Place the lamb on a platter, and cover with plastic wrap. Let stand for 15 minutes while you prepare the sauce.
- Scrape the cooking liquid and garlic into the bowl of a food processor, and puree until smooth. Pour back into cooking dish. Stir in the cornstarch mixture. Cook, uncovered, in the microwave oven for 5 minutes. Season to taste with salt and pepper.
- Slice the lamb 1/4 to 1/2 inch thick. Pour the sauce onto a platter, and arange the lamb on top. Serve warm or at room temperature.
More about "poached lamb with garlic recipes"
HOW TO COOK LAMB CHOPS - FOOD & WINE
From foodandwine.com
5/5 Category Entree
- Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
- Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
GARLIC BUTTER LAMB CHOPS - PRIMAVERA KITCHEN
From primaverakitchen.com
POACHED LOBSTER SALAD WITH PEACHES, SHAVED FENNEL
From lepetiteats.com
BRAISED LEG OF LAMB WITH GARLIC ROOT VEGETABLES AND RED …
From recipes.timesofindia.com
POACHED LAMB RECIPE | EAT SMARTER USA
From eatsmarter.com
GREEK LAMB AND SALAD DINNER | RECIPETIN EATS
From recipetineats.com
30 RECIPES YOU CAN MAKE WITH FRESH GARLIC - YAHOO NEWS
From news.yahoo.com
SLOW-ROAST SHOULDER OF LAMB WITH WILD GARLIC | OLIVEMAGAZINE
From olivemagazine.com
GARLIC CONFIT - SWEET CS DESIGNS
From sweetcsdesigns.com
SESAME-SOY LAMB SKEWERS - THE TELEGRAPH
From telegraph.co.uk
CONFIT LAMB SHOULDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POACHED LAMB IN MILK RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: POACHED LAMB WITH GARLIC SHOOTS STEP BY STEP WITH PICTURES ...
From handy.recipes
WHITE WINE SLOW-BRAISED LAMB RECIPE - BBC FOOD
From bbc.co.uk
MARRAKESH-INSPIRED LAMB WITH BULGUR WHEAT SALAD RECIPE
From bbc.co.uk
POACHED AND GRILLED LAMB - FOUR MAGAZINE
From four-magazine.com
AIR FRYER RECIPES: FOODS YOU NEED TO AIR FRY AT LEAST ONCE IN YOUR LIFE ...
From news.com.au
RYELAND LAMB WITH LEEKS, GARLIC, MUSHROOMS AND ORACHE RECIPE
From greatbritishchefs.com
POACHED LAMB WITH GARLIC - PLAIN.RECIPES
From plain.recipes
MIKE VAN DE ELZEN: LAMB, EGGPLANT AND GARLIC MASH SHEPHERD'S PIE
From newstalkzb.co.nz
LAMB BRAISED IN MILK WITH FENNEL RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
30 RECIPES YOU CAN MAKE WITH FRESH GARLIC
From southernliving.com
BEST POACHED LOBSTER TAILS: AN EASY & FLAVORFUL SEAFOOD DINNER
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love