Stockholmlamb Recipes

IRISH LAMB STEW

Steps:

• Enjoy.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

SLAMMIN' LAMB

Steps:

• Remove papery outer skin from garlic bulbs; cut off tops of bulbs, exposing individual cloves. Peel and halve cloves. In a large dish, combine garlic, 3/4 cup mint, vinegar and olive oil. Add lamb; turn to coat. Cover and refrigerate up to 24 hours., Transfer lamb and marinade to a 3-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Sprinkle with remaining mint; if desired, serve with hot cooked rice or pita bread.

MYRA WALDO'S SWEDISH LAMB

Steps:

• Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.
• Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.
• Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.
• Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

SILENCE OF THE LEG O' LAMB

Steps:

• Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.

STOCKHOLM LAMB

Steps:

• Cut off as much fat as possible so the flavours go straight into the meat. This is the longest bit.
• Skip the salt. I use as much prepared mustard, usually French or Dijon and rub it in, as much as you feel like!
• Rub in the mustard and garlic (I use more than 1 clove) on all sides and pour over a little bit of the water, gently so you don't wash off the goodies already on it. The water also makes the lamb just moist enough to dampen the next super ingredient. Sprinkle over a couple of tablespoons of coffee granules (stuff this, making a cup of coffee). Skip the sugar and leave the brandy till a little later or you'll definitely lose all the alcohol.
• If cooking in the frypan pour more water into the frypan NOT on the lamb or you'll definitely lose all the goodies. Cook on 8, (10 being the hottest) for a couple of hours. Keep checking to make sure the pan does not boil dry and turning the lamb a few times to make the flavours go all through. You can add oil at the beginning if you like. I sometimes cook the veges in with the lamb and they come out black and yummy but not crunchy.
• Shanks don't take as long as the leg to cook and are better with a lower temperature about 160C in the oven, especially if you are just cooking the shanks.
• If cooking in the oven, I use less water 'cos it doesn't evaporate as much and bake uncovered at about 180-200C for a couple hours.