MOROCCAN LAMB FILLET (BACKSTRAP)
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 18m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
- Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
- Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
- Serve lamb over couscous with a mint yogurt sauce.
SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Categories Bon Appétit Dinner Lamb Spice Coriander Cinnamon Cardamom Lemon Juice Mint Parsley Roast Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
- Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
- Let lamb sit out on counter at room temperature 1 hour before roasting.
- Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
- Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
- Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.
SUMAC OREGANO CRUSTED LAMB FILLET
This is a quick recipe to make and can be on the table in 30 minutes. I served mine over couscous Tabbouleh and it went very well with this, I buy quick cooking couscous tastes great and is done in a minute.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sumac, oregano and flakes in a shallow bowl or a plate.
- Beat egg with water in another bowl.
- Place flour in shallow bowl or plate.
- Coat each fillet in flour, then dip into egg mixture and finally coat in spice mixture.
- Heat oil in a large frying pan and cook lamb until browned on both sides and cooked as desired.
- Leave to stand 5 Min's, then slice thickly.
Nutrition Facts : Calories 1002.9, Fat 71.1, SaturatedFat 26.5, Cholesterol 200.9, Sodium 525.5, Carbohydrate 45.6, Fiber 3.1, Sugar 3.5, Protein 42.4
SPRING LAMB WITH OREGANO
This simple recipe is from Sicily and works well with very young spring lamb. The fresh sunny taste of the oregano is a perfect foil for the soft lamb.
Provided by strangeinplaces
Time 3h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix together olive oil, oregano, shallots and salt. Rub all over leg. Put meat in a bowl and cover. Place in fridge or a cool place for 24 hours.
- Preheat oven to 190C/170C Fan
- Heat olive oil in roasting tin and brown leg on all sides
- Roast in oven for 60-75 mins for pink meat, 90 minsÃÂ for better done (see website note on roasting times)
- Allow to rest in a warm place for 20-30 mins before carving
- Serve this joint in the Italian way, alone, preceding it with a risotto of spring vegetables (baby broad beans, artichokes and peas are a very good combination, and a lovely colour), but you may like to have a few Jersey Royals, smothered in unsalted butter and rock salt.
ROASTED LAMB WITH GARLIC AND OREGANO
This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees; roast, until a thermometer inserted in center registers 130 to 135 degrees, 50 to 60 minutes for medium-rare.
- Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.
- Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.
Nutrition Facts : Calories 483 g, Fat 23 g, Protein 60 g
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