SAUTEED SICILIAN LAMB
Steps:
- Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
- Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
- Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
- Serve the lamb with rice pilaf and garnish with the parsley.
SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATOES
Provided by Bruce Aidells
Categories Tomato Braise High Fiber Father's Day Dinner Ground Lamb Cornmeal Eggplant Bell Pepper White Wine Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- For lamb patties:
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For eggplant mixture:
- Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
- Polenta:
- Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.
- Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
SICILIAN LAMB PATTIES BRAISED W/ EGGPLANT, PEPPERS AND TOMATOES
DH and I really enjoyed this recipe from Bon Appetit. The original recipe also lists a polenta recipe to serve the lamb patties over, but I am not a big fan of polenta. The recipe also stated that you could serve the patties over penne, ziti, or rigatoni noodles. We opted to serve over penne and it worked out quite well.
Provided by Dr. Jenny
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the Lamb Patties:.
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs.
- Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine.
- Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For the Eggplant Mixture:.
- Preheat oven to 350°F.
- Combine cubed eggplant and 4 Tb oil in large bowl and toss to coat.
- Spread eggplant out on rimmed baking sheet; sprinkle with kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 Tb oil in large deep skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side.
- Transfer lamb patties to plate.
- Add bell pepper strips to drippings in skillet; saute until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 Tb olive oil and chopped onions to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes.
- Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes.
- Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium low.
- Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes.
- If sauce is thin, simmer uncovered until thickened to desired consistency.
- Season sauce to taste with coarse salt and pepper.
- Serve over cooked pasta.
Nutrition Facts : Calories 531.7, Fat 37.4, SaturatedFat 11.9, Cholesterol 104.2, Sodium 433.9, Carbohydrate 20.6, Fiber 5.3, Sugar 7.2, Protein 20.1
SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATO
Make and share this Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For lamb patties:.
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For eggplant mixture:.
- Preheat oven to 350°F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
Nutrition Facts : Calories 531.7, Fat 37.4, SaturatedFat 11.9, Cholesterol 104.2, Sodium 433.9, Carbohydrate 20.6, Fiber 5.3, Sugar 7.2, Protein 20.1
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- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
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- Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
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