Roast Illabo Lamb With Tomato Olives And Aïoli Recipes

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ROAST ILLABO LAMB WITH TOMATO, OLIVES AND AïOLI



Roast Illabo Lamb with Tomato, Olives and Aïoli image

Provided by Neil Perry

Categories     Ginger     Lamb     Olive     Potato     Tomato     Vegetable     Roast     Spice

Yield Serves six as a main course

Number Of Ingredients 40

two 1 kg (2-pound) Illabo or other milk-fed lamb legs
sea salt and freshly ground pepper
olive oil
1 kg (2 lbs) pink-eye (or baby red-skinned) potatoes, boiled in their skins in salted water for 20 minutes, peeled and quartered
18 large green olives
18 large black olives
Tomato Jam
15 vine-ripened tomatoes, cored
1 Spanish onion, peeled and finely diced
10 cloves garlic, crushed
2 large knobs ginger, peeled and chopped
400 ml (1 2/3 cups) olive oil
1 tablespoon fennel seeds, roasted and ground
1 tablespoon coriander seeds, roasted and ground
1 teaspoon cumin, roasted and ground
6 tablespoons palm sugar
4 tablespoons fish sauce
6 tablespoons red-wine vinegar
Aïoli
125 ml (1/2 cup) extra-virgin olive oil
125 ml (1/2 cup) olive oil
3 cloves garlic
1 teaspoon sea salt
3 egg yolks
juice of half a lemon
freshly ground pepper
Braised vegetables
1 large eggplant
olive oil
10 basil leaves
15 flat-leaf parsley leaves
100 ml (1/2 cup) extra-virgin olive oil
1 small onion, peeled and cut into 0.5 cm (1/4-inch) dice
3 cloves garlic, crushed
sea salt and freshly ground pepper
2 red capsicums (bell peppers), seeded and cut into 0.5 cm (1/4-inch) dice
3 anchovies, minced
2 vine-ripened tomatoes, blanched, peeled, seeded and cut into 0.5 cm (1/4-inch) dice
25 small capers, rinsed
lemon juice

Steps:

  • Preheat the oven to 180°C (350°F).
  • To make the Tomato Jam, place the tomatoes on a baking sheet in the preheated oven for 20 to 30 minutes. Put the tomatoes through a food mill. In a food processor or bar mix (blender) purée the onion, garlic and ginger with 100 ml (1/2 cup) of the olive oil. Add the ground fennel, coriander and cumin to the onion mix.
  • Place a heavy-based pot on the stove and pour in the remaining olive oil. Add the paste, and cook for 30 minutes over low heat or until the paste caramelises. Put in the palm sugar and allow to caramelise. Add the fish sauce and reduce slightly. Add the vinegar and cook for 1 minute, then the tomato juice. Stir, and cook slowly for 2 hours. You should be left with a thick, spicy and sweet jam with no liquid. To store, place in a sterilised jar, cover with a film of oil and refrigerate.
  • To make the Aïoli, first combine the olive oils. Crush the garlic and salt together in a mortar and pestle. Whisk in the egg yolks, add the lemon juice and continue whisking while adding the olive oils in a thin stream until the emulsion thickens. Taste and adjust the seasoning if necessary.
  • To make the Braised Vegetables, peel the eggplant and cut the skins into 0.5 cm (1/4-inch) cubes (reserve the flesh for another use). Pour the olive oil into a heavy-based saucepan. Add the eggplant skins and fry until golden brown. Remove, and add the basil and parsley. Fry until dark green and crisp. Remove and strain the oil, reserving it for another use. Pour the extra-virgin olive oil into the pan and heat. Put in the onion, garlic and sea salt, and cook until soft. Add the capsicums (bell peppers) and anchovies, and cook for a further 2 minutes. Add the tomatoes, herbs and capers, and return the eggplant to the pan. Add the lemon juice and taste for seasoning. Cook for 1 minute, then remove and set aside.
  • Preheat the oven to 200°C (400°F).
  • Trim any excess fat off the lamb legs, leaving the shank on. Rub all over with sea salt and olive oil, and place in a roasting pan in the preheated oven for 10 minutes. Turn the lamb and add the potatoes. Cook for a further 15 minutes. Turn off the oven, remove the potatoes and cover the lamb loosely with foil. Leave the oven door open, and rest the lamb for 15 minutes.
  • In a pot combine the braised vegetables with the tomato jam in a 3:1 ratio. Add the olives and potatoes. Heat through, but don't boil.
  • Remove the lamb from the oven. Divide the vegetables and potatoes between 6 large white plates. Carve the lamb and place on top of the vegetables. Spoon over the aïoli, and grind over some pepper. Serve immediately.

ROAST RACK OF LAMB WITH ROSEMARY AND MEMBRILLO AIOLI AND RUSTIC ROAST POTATOES



Roast Rack of Lamb with Rosemary and Membrillo Aioli and Rustic Roast Potatoes image

Provided by Food Network

Time 54m

Yield 8 servings

Number Of Ingredients 12

2 teaspoons finely chopped fresh rosemary, plus sprigs, for garnish
8 fluid ounces/1 cup (225 milliliters) oil (sunflower, olive oil, or a mixture)
2 egg yolks, preferably free range and organic
Pinch of English mustard or 1/4 teaspoon French mustard
1/4 teaspoon salt
1 dessertspoon white wine vinegar
1 clove garlic, crushed
1 1/2 to 2 ounces (35 to 50 grams) membrillo (quince paste)*
4 racks of lamb or 1 leg of spring lamb
3 sprigs fresh rosemary, optional
1 to 2 cloves garlic, optional
Salt and freshly ground pepper

Steps:

  • I love this recipe, my good friend the Australian cook, Maggie Beer from the Barossa Valley, made this Membrillo Aioli when she stayed at the Cookery School a few years ago.
  • For the aioli: Put the chopped rosemary into a little saucepan with 3 tablespoons of oil and warm gently for 2 or 3 minutes, careful not to burn. Keep aside.
  • Put the egg yolks into a bowl with the mustard, salt, and the white wine vinegar and add the crushed garlic. Put the oil into a measuring cup. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar, if necessary.
  • If the mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1 to 2 tablespoons plus 1 to 2 teaspoons of boiling water into a clean bowl. Then whisk in the curdled mayonnaise, a half teaspoon at a time, until it emulsifies again.
  • Chop the membrillo and warm gently in a little saucepan until it melts. Cool and add to the mayonnaise with the rosemary and oil. Taste and correct seasoning.
  • For the lamb: Preheat the oven to 425 degrees F/220 degrees C/gas mark 7. Score the skin of the lamb, you may like to insert a few tiny sprigs of rosemary and slivers of garlic here and there on the skin side. Season with salt and freshly ground pepper.
  • Roast for 25 to 30 minutes, depending on the age of the lamb and the degree of doneness required.
  • Allow to rest for 5 to 10 minutes. Carve, allowing 2 to 3 cutlets per person, depending on size. Garnish with a sprig of rosemary and serve with the Rosemary and Membrillo Aioli.

LAMB WITH TOMATOES AND OLIVES



Lamb With Tomatoes And Olives image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 6

6 ounces boneless leg of lamb
1 large clove garlic
1 28-ounce can no-salt-added peeled tomatoes
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
12 oil-cured olives
Freshly ground black pepper

Steps:

  • Trim fat from lamb and cut into bite-size pieces.
  • Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
  • Mince garlic and add to lamb as it browns.
  • Use half the tomatoes, breaking them up as you add them to pan, and all of the juice. Reduce heat. Add rosemary and continue cooking.
  • Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 647 milligrams, Sugar 10 grams

LAMB WITH AIOLI



Lamb With Aioli image

Make and share this Lamb With Aioli recipe from Food.com.

Provided by currybunny

Categories     Lamb/Sheep

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/3 cup olive oil
6 sprigs thyme
900 g potatoes
6 racks of lamb (4 cutlets each)
500 g spinach, trimmed
1 tablespoon butter
250 mushrooms, sliced
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 garlic clove, crushed
2 egg yolks
3/4 cup extra virgin olive oil
2 teaspoons lemon juice

Steps:

  • Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
  • Prehead oven to moderate.
  • Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
  • Meanwhile, make aioli.
  • Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
  • Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.

Nutrition Facts : Calories 679.9, Fat 45.3, SaturatedFat 7.5, Cholesterol 68, Sodium 134.1, Carbohydrate 54.5, Fiber 12.7, Sugar 14, Protein 29.5

HERBY BAKED LAMB IN TOMATO SAUCE



Herby baked lamb in tomato sauce image

Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Time 4h20m

Yield Serves 4 with leftovers

Number Of Ingredients 8

1.8-2kg shoulder of lamb
2 tbsp olive oil
3 oregano sprigs, leaves stripped from 2
3 rosemary sprigs, leaves stripped from 2
3 garlic cloves , roughly chopped
600ml red wine
2 x 400g cans chopped tomatoes
1 tbsp caster sugar

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
  • Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
  • Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium

ROAST LEG OF LAMB WITH MINT AïOLI



Roast Leg of Lamb with Mint Aïoli image

Provided by Frank Stitt

Categories     Egg     Garlic     Lamb     Marinate     Roast     Easter     Dinner     Lemon     Mint     Spring     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

For lamb
2 garlic cloves, smashed
1/2 small onion, thinly sliced
3/4 cup coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh savory or thyme
3 tablespoons extra-virgin olive oil
Finely grated zest and juice of 2 medium lemons
1 teaspoon cumin seeds, toasted
1 (7- to 8-pound) leg of lamb, boned and trimmed of all fat (but not tied)
1 tablespoon vegetable oil
For aïoli
1 large garlic clove
1 teaspoon kosher salt
2 cups loosely packed fresh mint leaves
2 large egg yolks
1 1/4 cups canola oil
2 tablespoons fresh lemon juice
2 tablespoons warm water
Special Equipment
kitchen string; a large roasting pan with a wire rack

Steps:

  • Marinate lamb:
  • Stir together garlic, onion, mint, savory, olive oil, lemon zest and juice, and cumin in a baking dish just large enough to hold lamb. Put lamb in dish and turn to coat, rubbing marinade into entire surface. Marinate lamb, covered and chilled, turning once or twice, at least 12 hours.
  • Make aïoli:
  • Mash garlic to a paste with kosher salt using a mortar and pestle (or mince and mash with a large heavy knife), then add 1 cup mint and pound to a paste (or mince and mash with knife). Transfer to a bowl and whisk in yolks, then add half of oil, 1 to 2 teaspoons at a time, whisking constantly. Whisk in lemon juice, then slowly add remaining oil, whisking. Season with salt and pepper and stir in warm water.
  • Working with several leaves at a time, stack remaining cup mint leaves, then roll up and thinly slice crosswise to make a chiffonade (thin strips). Stir mint into aïoli and chill until ready to use.
  • Roast lamb:
  • Preheat oven to 400°F.
  • Wipe all of marinade from lamb and discard. Pat lamb dry and season both sides generously with salt and pepper. Arrange lamb, boned side up, on a work surface and, beginning with a long side, roll up as tightly as possible and tie tightly with string.
  • Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown lamb on all sides, about 8 minutes. Transfer to rack set in roasting pan and roast in middle of oven until an instant-read thermometer inserted into lamb reads an average of 140°F for medium-rare (test in several places, as different muscles cook at different speeds; temperatures should range from 120 to 160°F), 40 to 60 minutes. Let stand 15 to 20 minutes before slicing.
  • Serve lamb with aïoli.

ROAST TOMATOES WITH ASPARAGUS & BLACK OLIVES



Roast tomatoes with asparagus & black olives image

A fabulous starter or great with lamb or salmon

Provided by Good Food team

Categories     Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 45m

Number Of Ingredients 5

750g cherry tomatoes
extra-virgin olive oil
6 garlic cloves , peeled and halved
24 asparagus spears
a handful of black olives , stoned and chopped

Steps:

  • Preheat the oven to fan 180C/conventional 200C/gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter with the garlic. Roast in the oven for 15 minutes.
  • Lay asparagus flat in a large frying pan over a medium heat. Splash with 3 tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they're hot and evenly coated with oil.
  • Remove tomatoes from oven and pour off the excess juice. Push tomatoes to one side of tray and lay asparagus next to them. Return to oven and roast for 15 minutes. Sprinkle with the olives before serving warm or at room temperature. Vegetables can be done up to two hours before serving and kept at room temperature.

Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.18 milligram of sodium

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