LAMB MARSALA
Lamb was a special treat for my family when I was growing up. I've had this recipe for more than 30 years. I hope it becomes a favorite for your family, too. -Bonnie Silverstein, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the wine, garlic and oregano; set aside. Rub oil over lamb, then sprinkle with salt and pepper. Place roast on a rack in a shallow roasting pan; spoon some wine mixture over roast. Set aside remaining wine mixture., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with some remaining wine mixture. Remove from the oven; cover loosely with foil for 10-15 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a large skillet coated with cooking spray, saute mushrooms until tender. Add pan drippings and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 296mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
LAMB CHOPS MARSALA
Marsala wine gives these chops a distinctive flavor. From Cooking Light Five Star Recipes: The Best of 10 Years. Serving size: 2 chops and 1/4 c. sauce; per serving: 283 calories, 11.7 g fat, 7.5 g carbohydrate, 1.6 g fiber, 108 mg cholesterol.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 46m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Trim all visible fat from the lamb chops.
- Coat a large skillet with nonstick cooking spray.
- Place skillet over medium heat until hot.
- Add chops to the skillet; cook 7 minutes on each side or to desired degree of doneness.
- Remove chops from skillet; drain and set aside; keep warm.
- Wipe drippings from the skillet using a paper towel.
- In a bowl, mix together the water, wine, and tomato paste using a whisk.
- Add wine mixture, mushrooms, and onions to the skillet; cook over high heat, stirring constantly for 2 minutes or until thickened.
- Spoon sauce over chops.
Nutrition Facts : Calories 866.9, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 251.6, Carbohydrate 14.3, Fiber 1.4, Sugar 5.7, Protein 33.2
MEATBALL MARSALA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.
- Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.
- Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.
- Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.
Nutrition Facts : Calories 730, Fat 41 grams, SaturatedFat 19 grams, Cholesterol 169 milligrams, Sodium 1036 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 35 grams, Sugar 8 grams
AUSTRALIAN LAMB MARSALA WITH BRAISED WINTER SQUASH
Steps:
- Trim the chops, season to taste and dredge in flour. Heat oil and butter in a large frying pan and add chops. Cook for 2 to 3 minutes on medium high heat or until chops are well browned. Pour in wine, broth and mushrooms. Reduce heat and slow braise, covered for 20 to 30 minutes, or until lamb is tender. You may need 2 pans for this, or sear in batches then stack in a larger pan for braising, rotating chops during cooking. Remove meat from pan, cover with foil. Continue to simmer sauce on a higher heat until thickened to desired consistency. Return lamb to pan with the sauce and heat through, spooning sauce over chops. While lamb is braising, cook the squash. Heat olive oil in a separate, non-stick pan and add shallot. Cook for 1 minute, add squash, and stir for additional 3 to 4 minutes, or until golden brown. Add broth and turn heat to low. Cover and simmer for 10 to 12 minutes, or until tender. Serve lamb marsala over the braised squash.
Nutrition Facts :
LAMB TIKKA MASALA
Steps:
- Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
- Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.
- Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
- When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
- Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
- Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
- Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
- Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
- Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.
LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE
Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 5 , 5 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
- To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
- Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
- More recipes featuring fresh local ingredients are available at mushrooms.ca.
Nutrition Facts : Calories 578, Fat 40.8, SaturatedFat 17.2, Cholesterol 97.3, Sodium 160.1, Carbohydrate 10.1, Fiber 0.4, Sugar 2.1, Protein 21.1
LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE
Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside.
- In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.
- Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
Nutrition Facts : Calories 519, Fat 35.7, SaturatedFat 14.9, Cholesterol 83.2, Sodium 149.4, Carbohydrate 10.1, Fiber 0.4, Sugar 2.1, Protein 18
More about "australian lamb marsala food"
BUZO'S SAUTEED LAMB KIDNEYS, GARLIC, PARSLEY AND …
From goodfood.com.au
Category Main-CourseTotal Time 1 hr 30 mins
AUSSIE SELECT – LAMB CHARCUTERIE
From aussieselect.com
LAMB SALTIMBOCCA WITH MARSALA SAUCE AND ZUCCHINI …
From sbs.com.au
AUSTRALIANS EAT LOTS OF LAMB BUT WE DON'T FANCY GOAT.
From theguardian.com
SLOW-BAKED LAMB SHOULDER WITH GARAM MASALA RECIPE
From goodfood.com.au
INDIAN ROAST LEG OF LAMB (MASALA RAAN) RECIPE - THE SPRUCE EATS
From thespruceeats.com
GOOD FOOD'S TOP 20 LAMB RECIPES OF ALL TIME
From goodfood.com.au
RICH LAMB BHUNA | INDIAN RECIPES | SBS FOOD
From sbs.com.au
LAMB TIKKA MASALA - KHIN'S KITCHEN
From khinskitchen.com
INDIAN LAMB MASALA - MUTTON MASALA RECIPE - VEENA AZMANOV
From veenaazmanov.com
LAMB MARSALA WITH WILD MUSHROOMS - SHEPHERD SONG FARM
From shepherdsongfarm.com
LAMB MASALA RECIPE - BBC FOOD
From bbc.co.uk
AUSTRALIAN LAMB MARSALA WITH BRAISED WINTER SQUASH - FOOD HUNTER
From hrcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love