Braised Lamb With Honey And Almonds Food

HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL

Steps:

• In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
• Preheat the oven to 325 degrees F.
• Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
• Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
• In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
• Slice the lamb and serve with the vegetables and pan sauce spooned over.

LAMB RIBS WITH HONEY AND WINE

Steps:

• Place lamb in a 9x13-inch baking dish.
• Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Steps:

• Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
• Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
• Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

BRAISED LAMB WITH TOMATO AND ALMONDS

Steps:

• Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Chopped toasted almonds and cilantro.

BRAISED LAMB WITH HONEY AND ALMONDS

Steps:

• Put oil in a large, deep skillet over medium heat. Add onion and cook until quite soft, about 10 minutes. Remove with a slotted spoon and raise heat to medium-high. Add lamb chunks and adjust heat so pieces brown rapidly without burning. Season meat with salt and pepper as it browns.
• Turn off heat and wait for pan to cool a bit; pour off excess fat. Turn heat back to medium and add honey; cook, stirring, until honey has thinned and coated lamb. Stir in garlic, then add spices, reserved onions and the stock. Cover and simmer until meat is tender, an hour or more.
• Meanwhile, put almonds in a skillet, in one layer. Cook over medium heat, shaking skillet, until lightly browned and fragrant.
• Taste meat mixture and adjust seasoning as necessary. Stir in almonds and serve, sprinkled with a few drops of lemon juice and garnished with the parsley

GREEK YOGURT-HONEY BRAISED LAMB

Steps:

• Combine the lamb meat with the sea salt and Greek oregano, allow to rest, covered at room temperature, for one hour.
• Add all the remaining ingredients except the water or stock and combine well.
• Cover and refrigerate for at least 8 hours.
• Add the liquid and bake in a covered casserole at 350°F for approximately 2 1/2 - 3 hours.
• Remove and serve.

BRAISED LAMB SHANKS WITH WILTED GINGER AND HONEY CHARD AND GREEN

Steps:

• Wash and clean lamb shanks under cold running water.
• Rub with the dry spice mixture and lemon juice (keep for 15 minutes).
• In a pan heat oil and sauté the onions with bay leaves about 5 minutes.
• Add the ginger, garlic and add the dry rubbed lamb shanks.
• Sauté over low heat and allow the excess fate to render down.
• When the shanks are brown all over, remove from the pan and set aside.
• Drain excess fat and add in the rest of the onions and tomatoes.
• Sauté till the mixture is fairly thick and moisture has reduced (12 minutes).
• Add in the dry spices, ginger and garlic paste at once and sauté till the mixture starts sticking to the bottom (5 minutes).
• Add the lamb shanks and cover completely with water.
• Add the salt and cook covered in a 350°F oven for 2 hours or till tender and falling off the bone.
• Remove the shanks and keep warm. Reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
• Check for seasoning and keep aside.
• In a hot pan heat oil and sauté ginger briefly. Add in the washed chard and wilt it down. Cook covered for about 6 minutes; add in the honey and salt and pepper.
• For the mashed potatoes, combine all ingredients in a MICROWAVE-PROOF dish and season with salt and pepper; enrich with buttermilk if desired.
• On a plate:.
• Scoop mashed potatoes in the center.
• Place sautéed chard in front of the potatoes. Serve 1 shank per person neatly arranged over the chard and sauce served on the side.
• You can garnish this dish with plantain chips to make a real hotel-style look.

BRAISED LAMB WITH ALMONDS AND MINT

Steps:

• Season lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook lamb until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.
• Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, hot paprika, and 1/2 cup water; bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened, about 1 hour 30 minutes.
• Add chopped carrot and cook uncovered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Stir in parsley. Transfer braised lamb to a large bowl. Garnish lamb with peas, almonds, and mint.