LAMB STEW
I love the flavors of this recipe because they somehow seem as if they have been marinated for days instead of just hours. Lamb has a powerful flavor on its own and I find, with the right blend of spices, that it tastes like an even better version of itself. I use lamb shoulder or leg meat for this recipe. This is a simple marinade, rubbed on the meat and left overnight is a great foundation for this Moroccan lamb stew. The grated onions cooked with the lamb add body to the sauce. I try not to make this if I am in a hurry to eat it. If you have the luxury of time, marinate it Monday, cook it Tuesday, and eat it Wednesday! The anticipation...
Provided by Alex Guarnaschelli
Categories main-dish
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Marinate the meat: In a small bowl, combine the caraway, coriander, cumin, garlic powder, red pepper flakes, cloves, ginger and lemon juice. Whisk in the olive oil then grate in the garlic. Place the cut lamb on a parchment-lined baking sheet and dollop half of the marinade on top. Turn the meat over and dollop with the remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.
- Make the vinaigrette: In a small saucepan, simmer the raisins, red wine vinegar, honey, mustard seeds, orange juice, lemon juice and 1 cup water until the liquid is reduced by a little more than half and the mustard seeds are tender, 12 to 15 minutes. Whisk the vinegar mixture with the olive oil if using.
- Preheat the oven to 350 degrees F.
- Cook the lamb: Heat the canola oil in a large cast-iron skillet over medium-high heat. While the oil is heating, sprinkle the marinated meat with kosher salt and stir to combine. When the oil begins to smoke lightly, add the lamb pieces in a single layer and brown on all sides, adding a pinch of salt halfway through, 8 to 12 minutes. Stir in the onions and their juices, add a pinch of salt and cook for 2 to 3 minutes. Add the beef stock. Place the skillet in the center of the oven and cook until the meat is practically falling apart, 2 to 2 1/2 hours. Taste for seasoning. Allow the stew to sit on the stove and rest off the heat for 10 to 15 minutes before topping with the vinaigrette and serving.
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
LAMB SOUVLAKI SKEWERS
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 4h
Number Of Ingredients 7
Steps:
- Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
- Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
- Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.99 milligram of sodium
BRAZILIAN LAMB MARINADE
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a blender or food processor and process to a coarse paste. Transfer to a bowl or jar and store, tightly covered in the refrigerator, for up to 2 days.Makes about 2 cups enough to marinate 3 pounds lamb
Nutrition Facts : Nutritional Facts Serves
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
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!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
NEW ZEALAND LAMB MARINADE
From the New Zealand Lamb Cooperative, this is great! Use the cut of meat you desire, marinate, and cook!
Provided by Sharon123
Categories Vegetable
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place lamb in a dish just large enough to hold meat.
- Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.
- Drain, and cook as desired.
Nutrition Facts : Calories 615.6, Fat 54.7, SaturatedFat 7.2, Sodium 591.7, Carbohydrate 10.9, Fiber 0.6, Sugar 0.7, Protein 1.2
More about "brazilian lamb marinade food"
BEST LAMB MARINADE: PERFECT FOR ANY LAMB DISHES
From bakeitwithlove.com
MARINADE FOR LAMB | SEEKING GOOD EATS
From seekinggoodeats.com
JUICIEST GRILLED LAMB KABOBS | THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO MAKE THE BEST EVER LAMB MARINADE - MAMA LOVES …
From mamalovesfood.com
MLA BRAZILIAN STYLE BUTTERFLIED LEG OF LAMB WITH …
From aussiebeefandlamb.com
BRAZILIAN STICKY LAMB RIBS RECIPE | WE ARE TATE AND …
From wearetateandlylesugars.com
BASQUE STYLE MEAT MARINADE AND ROASTED LAMB SIRLOIN
From chezus.com
12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS …
CHURRASCO BRAZILIAN STEAKHOUSE RESTAURANT - RENO, , NV | OPENTABLE
From opentable.co.uk
MENU | KATERINA'S GREEK CUISINE
From katerinasgreekcuisine.com
LAMB PRODUCTS DELIVERY OR PICKUP NEAR ME | INSTACART
From instacart.com
BRAZILIAN GARLIC MARINADE RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
BEST LAMB MARINADE RECIPE - HOW TO MAKE LAMB MARINADE - DELISH
From delish.com
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
BRAZILIAN BARBECUE GUIDE - THE SPRUCE EATS
From thespruceeats.com
MENU - BLACK BEAR BISTRO & BRICK OVEN RESTAURANT | WARRENTON, VA
From blackbearbistro.com
WHAT KING CHARLES III'S CORONATION QUICHE TELLS US ABOUT THE HISTORY …
From theconversation.com
FOGO DE CHAO GUIDE TO BRAZILIAN CUISINE
From fogodechao.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