MOROCCAN LAMB BACKSTRAP
Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb.
Provided by Peter J
Categories Moroccan
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut lamb backstraps into 2cm / 1" strips.
- Place lamb and all marindade ingredients into a bowl and mix well using your hands.
- Cover and refrigerate for one hour.
- Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
- Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.
PAN FRIED LAMB BACKSTRAPS WITH ROASTED POTATOES AND TOMATOES
Make and share this Pan Fried Lamb Backstraps With Roasted Potatoes and Tomatoes recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Vegetables:.
- Preheat the oven to 200°C
- Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
- Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
- Lamb:.
- Put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
- Pour the mixture over the lamb and mix well so the lamb is well coated.
- Heat a frying pan until very hot and add the lamb.
- Pan-fry for about 4 minutes on each side until the lamb is medium.
- Remove from the pan and rest while you make the sauce.
- Pour any fat from the pan, put it over high heat and add the wine.
- Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
- Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.
Nutrition Facts : Calories 623.1, Fat 35.5, SaturatedFat 6.6, Cholesterol 7.6, Sodium 445.8, Carbohydrate 71, Fiber 16.4, Sugar 13.7, Protein 9.6
MECHOUL - MARINATED LAMB BACKSTRAPS
This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.
Provided by Amanda in Adelaide
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
- Refrigerate for at least 1 hour.
- Grill to medium rare on the bbq.
- Don't forget the minted yogurt.
Nutrition Facts : Calories 505.4, Fat 41.8, SaturatedFat 16.9, Cholesterol 120, Sodium 96.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.2, Protein 28.8
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
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