Roasted Lamb With Peppers And Cranberry Beans Recipes

ROASTED LAMB WITH PEPPERS AND CRANBERRY BEANS

Steps:

• How to Prepare the Lamb: 1. Marinate the lamb overnight in the oil, herbs and garlicup Remove from refrigerator one hour prior to serving. 2. Preheat oven at 375-400 F. 3. Heat a heavy saucepan over medium to high flame and season lamb with salt. Sear lamb until brown on all sides and roast for 12-15 minutes. 4. Remove from oven and allow to rest for five minutes. Remove the loins from the bones. Serve warm. How to Prepare the Garnish: Heat a heavy saucepan with olive oil, add the sliced onions and garlic puree. Add pepper strips and season with salt and pepper. Add the cooked cranberry beans and deglaze with chicken stock. Add butter and leaves of parsley. Presenting the Dish: 1. Spoon a generous amount of the bean and pepper mixture in the center of the plate. 2. Slice the warm lamb loin and place over garnish. 3. Drizzle with extra-virgin olive oil. Serve immediately. ? 1997 Alessandro Stratta MC formatted using MC Buster by Barb at PK

BONELESS LEG OF LAMB WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Combine ingredients for the herb rub in a small bowl.
• Coat the meat on all sides iwth the herb blend.
• Put the meat on a rack in baking dish and place in the oven.
• Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
• While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
• Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
• Return to skillet to keep warm.
• Cut lamb into 1/2 " thick slices and serve with the warm glaze.

ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE

Steps:

• Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
• In a small bowl, mix together salt and pepper.
• Preheat oven to 425°F.
• Season lamb with salt/pepper mixture.
• Place racks upright, with bones supporting one another in a a small roasting pan.
• Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
• Remove from oven and let stand for 5 minutes before carving.
• Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
• Meanwhile, in a small saucepan, heat olive oil over medium heat.
• Add cloves and saute for 20 seconds.
• Add jellied cranberries, red wine and thyme and bring to boil.
• Reduce heat and simmer for 10 minutes, stirring occasionally.
• Remove from heat, strain into a clean pan and return to boil.
• Stir in vanilla, vinegar, salt and pepper.
• Pour reserved dripings into the sauce and return to boil.
• Strain into a serving dish.
• Serve with the lamb.

LAMB SHANKS IN CRANBERRY SAUCE

Steps:

• Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
• Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
• Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
• Serve with mashed potatoes and green beans.