ROASTED LAMB RUMPS WITH CRUSHED NIçOISE POTATOES
Gordon Ramsay helps you to prepare this chic summer dish, great served with seasonal vegetables
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- First of all confit the garlic. Heat the oven to 190C/fan 170C/ gas 5. Separate and peel the cloves. An easy way to do this is by putting each clove flat on a board, place a large, heavy knife flat on top and smash down with your clenched fist. This loosens the skin. Then trim the root ends.
- Heat 4 tbsp olive oil in a small frying pan, cook the garlic until golden brown, then transfer to a small roasting dish, add some salt and 1 sprig of thyme and roast in the oven for about 10 mins until softened. Remove and cool; leave the oven on to roast the meat.
- Bring a large pan of salted water to the boil. Tip in the potatoes and mint and leave to simmer for 15 mins until the potatoes are just tender. Drain and discard the mint. Leave to stand for 10 mins until potatoes are cool enough to handle, then, using a small, sharp knife, peel off the skin.
- Return the potatoes to the pan and, using a large fork, roughly crush. Mix in about 3 tbsp olive oil, the capers, chopped anchovies, olives and 3-4 confit garlic cloves. Crush again with the fork. Chop the chervil or parsley and mix in along with some seasoning. Set aside and keep warm.
- Trim any excess fat from the top layer of lamb, leaving a little on for cooking. Score the top in a criss-cross using a sharp knife. Season well. Heat a heavy based non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down. Sauté well and turn on all four sides until nicely browned all over (about 4 mins) then remove from pan.
- Arrange the remaining thyme and the rosemary in a roasting tray (or into the frying pan if it is ovenproof) to make 4 piles. Place a piece of lamb on top of each one. Roast in the oven for 15-20 mins until cooked to medium, then let the meat rest for 5 mins.
- To serve, spoon a portion of potato onto each plate. Arrange the tomatoes, courgettes and beans around it or just a simple salad, if you prefer. Slice the lamb on the diagonal, fan out on top, then drizzle with any meat juices. Top each piece of lamb with some more confit garlic.
Nutrition Facts : Calories 678 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 1.99 milligram of sodium
ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS AND MINT DRESSING
Roasted Lamb Rump with Potatoes, Asparagus and Mint Dressing
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C, 400F, gas mark 6.Season the steaks and dust with the oregano on both sides.Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.Remove the tray from the oven, scatter over the asparagus, position the lamb on top of the potatoes and cook for 15-20 minutes, turning once.To prepare the dressing; in a small bowl mix the ingredients together.Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.
Nutrition Facts : Calories 672, Fat 36, SaturatedFat 5.9, Carbohydrate 42.400002, Sugar 8.8, Fiber 4.8, Protein 45.799999, Sodium 0.9
RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE
Steps:
- Preheat oven to 375 degrees F.
- Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
- With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
- Combine seasoned rice wine vinegar and minced shallots in a small bowl.
- When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
- Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.
ROAST RUMP OF LAMB WITH CRUSHED NEW POTATOES
Steps:
- The day before cooking, put the lamb rumps to marinade with the thyme, rosemary, a little olive oil and salt and pepper. On the day, start the sauce by boiling down the lamb stock by two thirds. Stir in half the chopped basil and check the seasoning. In a sautee pan, heat some olive oil until it is smoking hot. Put the four whole cloves of garlic into the pan. Put in the lamb rumps, fat side down and brown well. Turn the rumps and continue to cook, spooning over the olive oil to baste well. Add the butter and continue to turn and cook until the rumps are well browned all over (about 3 minutes). Transfer to a preheated oven (190?C 375F or Gas mark 5) for about 8-10 minutes. Remove from the oven and leave in a warm place for 5 minutes to rest. Boil and lighlty crush the new potatoes. Mix with the tomatoes, the olives, a little olive oil and season. Slice the rumps of lamb thinly and serve on the crushed potatoes with the sauce poured around. Per serving: 617 Calories (kcal); 35g Total Fat; (49% calories from fat); 10g Protein; 72g Carbohydrate; 88mg Cholesterol; 153mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 240 calories, Fat 27.01304 g, Carbohydrate 0.25924 g, Cholesterol 0 mg, Fiber 0.106 g, Protein 0.0438 g, SaturatedFat 3.73208 g, ServingSize 1 1 Serving (387g), Sodium 0.716 mg, Sugar 0.15324 g, TransFat 0.731720000000003 g
GREEK ROAST LAMB AND POTATOES
There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.
Provided by Diana Moutsopoulos
Categories Leg of Lamb
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
- Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
- Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.
Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g
ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
Provided by David Tanis
Categories dinner, quick, meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
- Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
- Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
- Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
- Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
- Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots. Though this recipe serves two, it can easily be increased to serve more.
Provided by Anna Stockwell
Categories Valentine's Day Lamb Dinner Carrot Potato Winter Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
- Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
- Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
- Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
- Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
- Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.
ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN
Make and share this Roasted Lamb With Potato, Onion and Tomato Gratin recipe from Food.com.
Provided by Cathleen Colbert
Categories Lamb/Sheep
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Rub bottom of 16x10 gratin pan with split garlic clove.
- Arrange potato slices in bottom of pan.
- Season with salt, pepper, some of the thyme and chopped garlic.
- Add a layer of onions and seasoning.
- Add a layer of tomatoes and seasoning on top.
- Drizzle with wine and oil.
- Trim the thicker portions of fat from the leg of lamb.
- Season with salt and pepper.
- Place lamb on a sturdy cake rake directly on top of gratin pan.
- Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
- Remove from oven and allow to sit for 20 minutes before carving.
Nutrition Facts : Calories 216.4, Fat 9.3, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 28, Fiber 4, Sugar 4.7, Protein 3.5
More about "roasted lamb rumps with crushed niçoise potatoes recipes"
CRUSTED LAMB RUMP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 4 minsCategory Main
ROSEMARY LAMB RUMP WITH BALSAMIC ROASTED VEGETABLES AND …
From australianlamb.com.au
GARLIC ROSEMARY RUMP ROAST - SIMPLY DELICIOUS
From simply-delicious-food.com
HERB-CRUSTED RACK OF LAMB WITH ROSEMARY POTATOES RECIPE
From myrecipes.com
SLOW COOKED LAMB RUMP WITH KIPFLER POTATOES RECIPE : SBS FOOD
From sbs.com.au
ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS AND MINT DRESSING
From hellomagazine.com
HOW TO COOK LAMB RUMP JOINT TO PERFECTION - FARMISON & CO
From farmison.com
LAMB RUMP WITH BURNT LEEK & CRUSHED POTATOES | GORDON RAMSAY …
From gordonramsayrestaurants.com
SLOW ROAST LAMB RUMPS WITH EGGPLANT AND POTATOES
From annabelskitchen.com.au
ROASTED LAMB RUMP WITH POTATOES AND CAPERS - 9KITCHEN - NINE
From kitchen.nine.com.au
HOW TO COOK LAMB RUMP - RECIPES
From recipes.co.nz
LAMB RUMP RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO COOK ROASTED LAMB RUMP CAP ON - SASHA'S FINE FOODS
From sashasfinefoods.com
ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
ROASTED LAMB RACK WITH NICOISE GRATIN - EVERYDAY GOURMET
From everydaygourmet.tv
ROASTED LAMB RUMPS WITH CRUSHED NIçOISE POTATOES | RECIPE
From pinterest.co.uk
10 BEST ROASTED LAMB CHOPS WITH POTATOES RECIPES - YUMMLY
From yummly.com
ROASTED LAMB RUMP RECIPE - A TASTY KITCHEN
From atastykitchen.com
ROASTED LAMB RUMP WITH BAKED ROOT VEGETABLES - NZ HERALD
From nzherald.co.nz
ROASTED LAMB RUMPS WITH FRESH HERB & MUSTARD BUTTER - RECIPES
From recipes.co.nz
HOW TO ROAST LAMB THAT'S TENDER AND JUICY EVERY TIME
From allrecipes.com
ROAST RACK OF LAMB WITH CRUSHED POTATOES - COOKSTR.COM
From cookstr.com
ROAST LAMB RUMP WITH ANCHOVY CREAM SAUCE RECIPE - GOOD FOOD
From goodfood.com.au
RUMP OF LAMB WITH ROASTED NIçOISE VEGETABLES RECIPE
From telegraph.co.uk
LAMB RACK NIçOISE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
GODFREYS.CO HOW TO COOK LAMB STEAKS
From godfreys.co
ROAST LAMB | RECIPE | LAMB ROAST, FOOD FOR DIGESTION, AUSTRALIA FOOD
From pinterest.nz
BOULANGERE POTATOES WITH LAMB RUMP RECIPE BY CAROWORCESTER
From cookpad.com
BEST ROASTED LAMB RUMP WITH POTATOES, PEAS AND …
From foodnetwork.ca
ROASTED LAMB RUMP WITH POLENTA AND CREAMY OLIVE AND ANCHOVY …
From telegraph.co.uk
ROASTED LAMB RUMP - MORLEY BUTCHERS
From morleybutchers.co.uk
RUMP OF LAMB WITH ONION, GARLIC AND POTATO RöSTI RECIPE - BBC FOOD
From bbc.co.uk
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