LAMB CHOPS AND SPINACH AND TURNIP PURéE
Categories Lamb Roast Dinner Rack of Lamb Spinach Turnip Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
- Meanwhile, heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. Cook fat side down until brown, 5-8 minutes.
- Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until an instant-read thermometer inserted into center registers 125°F for medium-rare, 15-25 minutes. Let rest on a plate for 10 minutes.
- Drain fat from skillet; add Marsala. Bring to a boil. Reduce heat; simmer, stirring and scraping up browned bits from bottom of skillet, until reduced by half, 5-8 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and remaining thyme sprig; stir until beginning to brown, about 1 minute; discard garlic and thyme sprig. Add spinach by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook until tender, about 4 minutes.
- Cut lamb between bones into chops and serve with spinach, turnip purée, and Marsala sauce.
NEEPS AND TATTIES
When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).
Provided by wsf
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
- Stir scallions, salt, and pepper into the mash.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.2 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 94.2 mg, Sugar 7.9 g
MUSTARD AND CURRY ROAST LAMB
Provided by Aida Mollenkamp
Categories main-dish
Time 52m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees F and arrange the rack in the middle.
- Set lamb at room temperature while oven heats up, at least 20 minutes. Combine breadcrumbs, 2 tablespoons of the oil, mint, curry, salt, and pepper in a medium bowl and stir to mix thoroughly; set aside.
- Pat lamb dry with paper towels, score fat in a crosshatch pattern, and season well with additional salt and pepper. Heat 1 tablespoon of the oil in a large cast iron pan over medium-high heat. When the oil is just smoking, add the lamb, fat-side down, and brown, about 5 minutes. Transfer the lamb to a plate. Brush mustard evenly on the seared side of the lamb. Press the reserved breadcrumb mixture into the meat so that it adheres. Place lamb back into the pan and roast until the internal temperature of lamb is 135 degrees F for medium rare, about 35 to 40 minutes. Allow lamb to sit for 5 to 10 minutes before carving and serving.
IRISH LAMB & TURNIP STEW RECIPE - (4.7/5)
Provided by DreiFromBK
Number Of Ingredients 15
Steps:
- In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate. Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes. Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.
LAMB, TURNIP & CELERIAC HOTPOT
Lamb neck is a hugely underused cut, topped with sliced, seasonal root veg, this winter staple is ideal for a budget-conscious family meal or dinner party main
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 4h30m
Number Of Ingredients 15
Steps:
- First, make the spice blend. Combine all the ingredients together in a spice grinder with 1 tbsp salt and blend to a fine paste. Alternatively, crush each ingredient with a pestle and mortar and combine to form a paste. Rub the paste onto the lamb fillets then leave in the fridge to marinate overnight.
- Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish until smoking. Sear the lamb fillets in batches until evenly browned on all sides, then set aside on a plate. Good caramelisation on the meat will give it more flavour.
- Wipe the pan clean with kitchen paper, then add the remaining oil. Once hot, add the shallots and cook over a medium-high heat, turning occasionally, until browned, about 5 mins. Once browned, add the flour and cook for 1 min to remove any floury taste.
- Add the garlic and lamb stock to the casserole dish and bring to the boil, then return the lamb necks to the pan along with the merguez sausages. Cover with a tight-fitting lid and cook for 2 hrs. Can be braised a day ahead and left to cool.
- Remove the hotpot from the oven and place overlapping slices of turnip and celeriac on top, pressing the first couple of layers into the sauce to absorb all of the delicious juices. Return the hotpot to the oven for 11/2 hrs until bubbling and golden. Serve at the table with mashed potato and pickled red cabbage.
Nutrition Facts : Calories 618 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 42 grams protein, Sodium 4.1 milligram of sodium
MOGHUL LAMB WITH TURNIPS
This is a "special occasion" dish from from the Punjab region of India. The site does no recognize cassia leaves (Indian bay leaf) so I typed regular bay leaves. Cassia leaves and asafoetida can be found in Indian spice shops. You can purchase garam masala or make your own. Several good recipes are posted on the site. If you use very small baby turnips, no need to peel them. Just cut off stems. If you use larger turnips, peel and halve them.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place onion, garlic, ginger and chiles in a food processor and chop to form a paste.
- Heat oil in a Dutch oven and add onion mixture and the cassia leaves. Fry over high heat for 5 minutes, reduce heat to medium and fry another 2 minutes. Onions should be just starting to brown. Add the lamb and stir until all pieces are coated with onion mixture. Fry 15 minutes, stirring constantly.
- Add the asafoetida, chili powder, coriander, cumin, turmeric and garam masala. Stir well. Cook 2 minutes. Add tomato paste and yogurt and cook 1 minute. Add salt and pepper and water a little at a time, stirring after each addition. Cover pan and simmer 30 minutes.
- Add turnips and continue simmering another 45 minutes, or until turnips are tender.
- Serve hot with naan bread.
TURNIP, POTATO & MUSTARD GRATIN
This creamy, comforting side dish makes an indulgent accompaniment for roast pork
Provided by John Torode
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 7
Steps:
- Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
- Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
- Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.
Nutrition Facts : Calories 395 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
SCOTTISH MUSTARD LAMB AND TURNIP PURRY
Categories Lamb
Number Of Ingredients 12
Steps:
- Pre-heat oven to 180°C: 350°F: Gas 4. Wipe the lamb withe a cloth. Spread the mustard over the skin, season and scatter with a little rosemary (if used). Place in a roasting tin and cook for about 1½ hours, basting occasionally. Remove the meat and keep warm. Reserve the cooking juices in the tin, having skimmed the fat. Add the wine and redcurrant jelly to the tin, place over a medium heat and stirring well. Stir in the sour cream and simmer until slightly thickened, add a little cornflour for a thicker gravy. Chop the turnip roughly and boil until soft. Drain well and mash. Add the butter, double cream, cummin and season to taste. Carve the lamb, serve with a portion of the turnip purry and potatoes with the gravy served in a boat.
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