Rosemary Fennel And Garlic Lamb Sausage Rounds Recipes

ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS

Rosemary, Fennel, and Garlic Lamb-Sausage Rounds image

Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 6

Ingredients

2 pounds coarsely ground lamb
2 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons toasted fennel seeds, coarsely crushed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more if needed
Coarse salt and freshly ground pepper

Steps:

Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Rosemary and Garlic Roast Leg of Lamb image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Steps:

Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

FENNEL AND ROSEMARY RUB

Fennel and Rosemary Rub image

Make and share this Fennel and Rosemary Rub recipe from Food.com.

Provided by Shirl

Categories High In...

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons fennel seeds
2 teaspoons garlic powder
2 teaspoons rosemary
1 1/2 teaspoons onion powder
3/4 teaspoon black pepper
3/4 teaspoon kosher salt
4 teaspoons olive oil

Steps:

Combine fennel seeds, garlic powder, rosemary leaves, onion powder, black pepper and salt in food processor, I used a spice grinder.
Process until fine.
Stir in olive oil.
Spread on meat of your choice, I let set for atleast an hour.

Nutrition Facts : Calories 104.9, Fat 9.4, SaturatedFat 1.3, Sodium 658.2, Carbohydrate 5.2, Fiber 1.5, Sugar 1.3, Protein 1.1

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